HazelDiary

Maetomo Japanese cuisine Kaiseki & Sushi located at Level 1 of Sheraton Towers Hotel is helmed by Chef Maetomo that offers traditional recipes of washoku a contemporary twist and brings out the delicate flavours of each seasonal ingredient to create a tantalizing umami experience for all in luxe and private setting. They are a total of 4 private room with the theme of four seasons.



The restaurant offers three different dining experience which includes Kaiseki, Sushi Omakase and Ala Carte. Diners can enjoy Kaiseki and Sushi Omakase only on weekdays and ala carte is available only on weekend.
So, what is the difference between kaiseki and Omakase?
Each dish in kaiseki is prepared by the master chef in a traditional style and no two dishes from the same menu will look alike. The fresh seasonal ingredients, cooking method and presentation are not repeated. An omakase meal is about the experience as much as it is about the food.

As for our dinner, we had the Omakase Sushi Course S$380.00++.

We started with Appetizer- Monkfish liver (Ankimo) from Hokkaido yoichi cooked with Ginger sauce. Delicate flavour with the mouthfeel texture that balance off with the refreshing ginger sauce.

Next, we had the Seasonal dish- Female snow crab from Hyogo. This is a winter-time delicacy that is only available limited time period, and we are lucky to be able to taste it. The fresh, sweetness and lots of roe beneath it was amazingly good.

Authentic Sashimi– We were served with 3 types of sashimi that include Bluefin tuna belly-Chutoro from Aomori, Fatty bluefin tuna belly from Aomori and Amber Jack from Kochi.

Modern Sashimi- Flounder & Ochetra caviar carpaccio from Hyogo prefecture & Rusia respectively. Beautifully presented to feast the eyes before putting it into our mouth. It was packed with flavours as you put everything including the Bafun Uni. Lovely!

Moving on is the Homemade Japanese omelet that uses egg from Oita. Oita-produced eggs are characterized by their dense yolks and tender white. Chef has specially imported in and uses the best ingredients they can find to serve the customers.

Edomae Sushi that comes with 6 different sushi. We had the Gizzard shad from Kumamoto, Yellow tail from Hokkaido, Ark shell from Miyagi, Simmered hard shell Clams from Chiba, Soft grilled gold eyes snapper from Shizuoka and Pacific saury from Hokkaido.
Edomae sushi uses red sushi rice which original red vinegar that cuts down on some of the sweetness. It has the mellow taste and the main ingredients are mostly seafood ingredients. Thus, this explains the series of different kind of shellfish and seafood sushi presented.

We were served Sea urchin and salmon roe sushi bowl. Colourful presentation with bafun uni and salmon roe from Hokkaido.

Grilled Fish- We had the Binchotan charcoal grilled Tail fish from Kyoto. Nicely grilled fish with wonderful flavour along with the Baby Sardine Cracker and slice of ginger bud.



Steamed Japanese Black Abalone where they imported the abalone from Yamaguchi. Premium abalone used served with abalone liver sauce. Sushi Chef Shigenori Miyata-san also serve us some sushi rice to mix with the abalone liver sauce to try. This reminds me of the same dish I had at Wagyu Jin . Both texture and taste hit the point!

Seasonal Clear Soup that comes with squid fish ball and grilled eggplant soup. The soup was light, clear and citrusy from the yuzu. It is great to cleanse the palate after all the savouries.

Osaka Sushi that served was Pickled mackerel from Aomori and Sea Eel (Unagi) from Setouchi sea. So oshizushi is referring to pressed in a box with pieces of fish on top way of presenting the sushi. The preparation takes hours to prepare, so the flavours of fish and rice time to mellow. Thus, you can see the sushi presentation is different from the usual ones. The taste wise is more of the delicate flavours.

Lastly, we had 3 different fruits for desserts. Muskmelon from Shizuoka, Persimmon from Nara and Pear from Shimane.Every single piece is sweet, refreshing and crunchy in texture. I love it very much.
The whole dining experience was delightful, and we were seated at the counter seat where we see chefs in action. We also get to interact with the chef and understand more about the ingredients prepared for the dinner. And to be honest, for this Omakase Sushi Course price, I think it is quite worth it. If you been to Omakase, you will know that you might not get this varieties with this price in elsewhere. I would sure to revisit soon for celebration occasion.

Pricing Details:
Omakase Sushi Course – S$300++ or S$380++
Their Menu is available on their website.

Note: There is no room charge and no minimum spend as of the time of writing. However, corkage charge S$75.00++/bottle and corkage waiver 1 for 1 are applicable.

Maetomo Japanese cuisine Kaiseki & Sushi
Address: 39 Scotts Rd, #01-01
Sheraton Towers Hotel,
Singapore 228230
Operating Hours:
Monday- Sunday 6:00PM-10:30PM
Website: https://www.maetomo-restaurant.sg/

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