Sushi Kou for omakase

Sushi Kou is located at Orchid Hotel, in Tanjong Pagar area which is full of good Japanese and Korean restaurants. It’s also a stones throw from Duxton so after a meal there’s always coffee and desserts waiting.

We were in the mood today for some good Japanese food. Sushi Kou received some good reviews and so I called to reserve a table and happy there was availability. When we arrived at about 12.30pm, we were the only table with another. Then slowly patrons streamed in and by slightly past 1pm, the restaurant was almost full. IMG_8548.JPG

IMG_8549.JPG

IMG_8550.JPG

IMG_8551.JPG

They have very reasonably priced set meals, ala carte items and omakase. Omakase prices were $50, $80 or $100. The higher the price the more premium the ingredients. For the $100 set, there is an additional dish of grilled Kagoshima Wagyu beef. We opted for the $100 omakase and we were started with some pickles (daikon, carrot, cucumber) and ichinokura sake then appetizers:
– Prawn, daikon & tobiko, tosatsu sauce
– Salmon belly avocado (vinegar egg yolk sauce)
– Lotus root filled w mustard

IMG_8555.JPG

IMG_8554.JPG

IMG_8573.JPG

IMG_8556.JPG

IMG_8557.JPG

IMG_8558.JPG

The next dish was sashimi. We were given a fresh wasabi to grate on shark skin. Glad we were not served wasabi from powder mixed with water or from a tube. The sashimi slices were so good and they had my favorite hakkaku (sailfin poacher) which looks pretty exotic (picture below the sashimi bowl taken at a restaurant in Tokyo 2 years ago). In the bowl from top left
Ootoro (tuna belly), Hamachi (yellow tail), Simaji (yellow jack), Kuru mutsu (black-bluefish), Hakkaku (sailfin poacher), ika (cuttlefish)

IMG_8561.JPG

IMG_8563.JPG

IMG_8562.JPG

IMG_8578.JPG

Next up, grilled sanma (pacific saury) which was very fresh. The flesh was smooth and sweet.

IMG_8564.JPG

Then we had matako tempura. Ooh this was good! Tender tako (octopus) pieces in batter fried to light golden color. Very nice!

IMG_8565.JPG

The Kagoshima wagyu was next. The chef lovingly grilled the evenly marbled beef which was chilled and served with sliced onions, fried garlic and a brown sauce.

IMG_8567.JPG

IMG_8566.JPG

Course 7 was itoyori sakamushi – threadfin bream steamed with sake in a clear broth.

IMG_8569.JPG

IMG_8568.JPG

Course 8 – sushi (left to right)
Otoro – tuna belly
Yellow tail belly
Engawa – fluke fin
Saba – blue mackerel
Anago – conger eel
Uni – sea urchin

IMG_8570.JPG

Lastly for dessert we had sea salt ice cream. Very nice, not too heavy and thick like most ice creams. Not that I do not like rich ice creams, we were stuffed from all the food so was thankful for this version.

IMG_8574.JPG

Overall food was fresh and prices were reasonable. Service was great, we never had to ask the servers to top up our green tea or sake. They paced the food well, patiently explained every dish and were very friendly. We enjoyed every bit of this meal and will be back again!

3 thoughts on “Sushi Kou for omakase

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s