HazelDiary

I am always excited to try Omakase and this time I am checking out Nami Restaurant & Bar at Shangri-La Hotel. The Japanese restaurant is located on Level 24 with glass windows showcasing the beautiful view of the city. The restaurant has a contemporary interior looks with cosy ambience.

We were introduced to the head chef, Akiba Shigeo who is from Yokhama. Chef Akiba has 30 over years of experience is well-known for his dashi stock. The ingredients used here is mostly source from Prefecture in Japan. Thus, I am quite excited what is store for me that night.
Here are the Kitano Daichi Omakase (Hokkaido Omakase) dishes I tried that night:
Appertizer

We started off with the hairy crab meat with tosa vinegar and yuba tofu topped with sea urchin (uni) , wasabi and coated with sticky sauce.

Soup

Next is the traditional dobin-mushi with matsutake mushroom, pike conger, gingko, Japanese honewort and sudachi. The soup tasted light and flavourful. Squeeze a bit of lime onto the soup for another surprise.

Sashimi

Beautifully plated five types of assorted sashimi from Tsujiki fish market that includes tuna belly (toro), amberjack, botan ebi, flounder and ika. The sashimi is equally fresh and the chef did a nice cut on individual slice of the fish. I wished I can have more of it.

Fish


Golden eye snapper fish (Kinmedai) topped with mashed potatoes and brilliant orange pearls of ikura (salmon roe) along with the chestnut and truffle.

Main Course

There are two options to choose from – A4 Japanese Saga beef sirloin steak with seasona grilled Oita shiitake mushroom or Hotpot. My sister was with me so we ordered one each to try. My favourite goes to the A4 Japanese Saga beef sirloin, which has the delicated flavour and the texture is juicy and tender.

As for the hotpot broth, I personally feel that the taste is bit tad light. My sister prefers the hotpot over the steak though. She enjoyed the thin slices of beef and served with mixed vegetables underneath the meat.

Rice

Two options to choose from- Traditional Matsutake mushroom rice served with pickles and miso soup or noodles.

Dessert

We ended our meal with seasonal fruits – melon, strawberries and grapes. The fruits tasted sweet and perfect to end the night.
The dinner omakase is priced at S$180.00++ per pax and subject to 10% service charge and 7% GST.

Read about my Omakase experiences from different restaurants here.

And you can book the restaurant through Chope.


Nami
Address: Level 24, Shangri-La Hotel
22 Orange Grove Road
Tel: 6213 4398
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/nami/

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