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Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Food Review: Wa-i Sushi – A Japanese Omakase Playground

Jeff Yeo by Jeff Yeo
February 15, 2021
in Featured, Food
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Singapore – Located near The Scarlet Singapore along the row of quaint shophouses is a brand new 14-seater Omakase Restaurant, Wa-i Sushi. It is not very conspicuous but it is these sort of places that turn out to be hidden gems. The place is decked in wooden furnishings and offers the freshest and finest seasonal ingredients air-flown from Tokyo’s Toyosu Fish Market three times a week.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Here, the house is led by executive chef Simon and Steven, Chief Simon was our guide for the night, a veteran with over 30 years of experience, took us on a little trip to Japan over dinner. Starting with Unagi (freshwater eel) and Tofu accompanied by Octopus with Seaweed. The cold bonito base marinated with the seaweed was atypical with a spicy kick of chilly padi! we loved the little kick of heat that went very well with the bouncy octopus. The Unagi was standard textbook execution with silken soft tofu to mellow out the saltness.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Sashimi –Kanpachi (amberjack), Otoro (fatty tuna), Hotate (scallop) with Uni (sea urchin) and Hobo (red gurnard) with caviar and gold flakes. Yes, gold flakes! it was pretty and decadent and made merry with the artistically plated Sashimi. Each piece of Sashimi was sliced expertly and the good temperate control was perfect. Ever had a piece of Sashimi that was too cold? the flavour would be muted. The fatty tuna had us smiling from cheek to cheek and the flame-kissed Hotate deserved a mention for its light smoky flavour.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie
Wa-I-Sushi-Omakase-Singapore-darrenbloggie

The Crab Claw, Radish, Shiitake Mushroom, Carrot and Burdock Root Soup was an upmarket take on the simple oden soup. It was simple, light yet very warming like a hug from the inside. The vegetables retained its natural sweetness while blending into the overall soup dish.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Grilled Akoudai (or Akou, red gurnard in English) looked a bit dry when it was served to our table and we were thinking why was there a lemon for a braised fish? Our first bite reviewed deep umami from the miso, the lemon highlighted the freshness of the fish and the tender texture of the flesh broke apart easily with our chopsticks. We were also happy with the two large generous pieces and fish and felt that a bowl of rice would be perfect with the dish.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Flame Torched A5 Wagyu Beef, A5 needs no introduction as one of the most premium grades of beef(roughly 58SGD for 200grams) and I was spoilt by Chef Simon with the 5 pieces of lightly touched wagyu slices. The delicate knife skills of the chef also shines, just look at that carrot!

Wa-I-Sushi-Omakase-Singapore-darrenbloggie
Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Wa-I-Sushi-Omakase-Singapore-darrenbloggie
Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Shima-Aji (striped jack) with Mayo and Tobiko (flying fish roe) Nigiri provided a gentle introduction to raw fish with the tender and neutral-tasting Aji mixing with the little pops of Tobiko and finally having the creaminess of the Mayo envelope the mouth. A good starter into the Sushi course.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Minced Otoro (fatty tuna) Gunkan (warship) Sushi was a little on the cold side but the flavours of the fatty tuna come alive as it warms up in your mouth. We loved the crunchy seaweed and asked for a few more slices.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Normally the Sushi Chef would apply just the right amount of wasabi to your Sushi, in the case of our Kinmedai (known as Splendid Alfonsino or Golden Eye Snapper) with Wasabi Tobiko (flying fish roe) and Truffle Nigiri, the Wasabi came in the form of the Tobiko. Interesting the Truffle melted into the fish and we could no longer see it but the smell and the subtle taste of the truffle permeated with each bite.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Having the Otoro (fatty tuna) Nigiri was a process of turning a delicate piece of fish from solid into a liquid. The light and flavorful seafood perfumed oil permeated more with each chew, the oiliness coating our mouth and mellowed into the sushi rice with a slight crunch from the seafood. You are missing out in life if you have not tried good Otoro.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Uni (sea urchin) Hand roll, our very generous chef once again wrap a few significant pieces of Uni into a traditional hand row style that is not often seen in Singapore. Yes, the taste of the sea coated our mouths once again. The Uni is slightly slimy and not everyone’s favour but I personally cannot get enough of it.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie
Wa-I-Sushi-Omakase-Singapore-darrenbloggie

We ended dinner with a nice surprise from the Black Sesame Ice Cream accompanied with Wafer and topped with Mint Leaf. The Black sesame was deep in flavour while being light of the sweetness level. This complemented the crispy wafer really well.

Wa-I-Sushi-Omakase-Singapore-darrenbloggie

Price – The Omakase is priced at $200+ per person

In Summary

The food, while not excessively experimental, is familiar Japanese, executed at a high level of expertise and in generous portions big enough to justify the premium you’re paying. The freshness of the seafood is on point and you won’t go wrong dining at Wa-i Sushi with an “almost guaranteed oral climax” during the meal(I admit to having a few). Reservations are recommended as they are usually fully booked.

Wa-i Sushi

Operating hours
Tuesdays to Saturdays:
Lunch: 12pm to 2.30pm
Dinner: 6pm to 10pm
(Restaurant is closed on Sundays and Mondays)

This was an invited tasting, though all opinions expressed are our own.

Tags: featuredFoodJapanese cuisineOmakaseWa-I-Sushi
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  • 🍵Tea break with the Matcha and Hojicha Latte from @CraftTeaFox and it’s really good!⁠⁠
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Made with premium Matcha and Hojicha powder from Uji, Japan, these lattes are not too sweet and is low in sugar. With the goal to help anyone enjoy Matcha and Hojicha anytime and anywhere, Craft Tea Fox is the first and only brand in Singapore to bottle café-grade Matcha and Hojicha Lattes that can last up to 6 weeks! So, you can stock up your fridge with these lattes and wow your guest when hosting them at home 😉 !⁠⁠
⁠⁠
Craft Tea Fox Matcha and Hojicha Lattes is priced at $6.90 per bottle and are available for purchase online on their website (link in bio) or on @fairpricesg Online. ⁠⁠
⁠⁠
#darrenbloggie #DBreview #matchalatte #matchapowder #matchaholic #matchaaddict #抹茶 #ujimatcha #latte #icedlatte #matchatime #matchalovers #matchasg #premiummatcha #aesthetics #🍵 #fairprice #fairpricesg #groceryonline #onlinesupermarket #hojicha #hojichalatte #supportlocalsg #teadelivery #deliveredfresh #buyonline #bottledtea⁠⁠
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⁠⁠
⁠The succulent and tender beef was cooked to perfection and had a good marbling. Each bite enveloped the mouth with a fragrant umami and leave you wanting more!⁠⁠
⁠⁠
With a capacity of 86 seats, including three private dining rooms, you can host your next event here and make your booking directly with them, or through @venuerific too!⁠⁠
⁠⁠
📍WAKANUI Grill Dining⁠⁠
5 Straits View⁠⁠
Marina One The Heart West Tower, #04-02⁠⁠
Singapore 018935⁠⁠
(65) 6384-2665⁠⁠
⁠⁠
Visit the link in bio to make your reservation today!⁠⁠
⁠⁠
#darrenbloggie #wakanuisg #marinaone #1855fnb #sgsteakhouse #sgsteak #sgfoodies #exploresingapore #singaporeinsiders #foodporn #SgTopRestaurant #toprestuarants
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☪️ Ramadan Buffet at Atrium⁠
📍 Holiday Inn Singapore Atrium⁠
317 Outram Rd, Singapore 169075⁠
⁠
Atrium Restaurant’s Operating Hours from 12 April – 16 May 2021⁠
⁠
• Lunch (Wed – Sun)⁠
Closed for lunch on Monday & Tuesday⁠
$70++ per adult, $20++ per child⁠
⁠
• Weekday Dinner (Sun – Thurs)⁠
$80++ per adult, $25++ per child⁠
⁠
• Weekend Dinner (Fri – Sat)⁠
$90++ per adult, $25++ per child⁠
⁠
A 50% discount for adults apply through 16 May 2021 and kids 5 years old and below dine for free with every⁠
paying adult.⁠
⁠
Reservations are now open and they can be made via the link in our bio, through email atriumrestaurant.sinhi@ihg.com or +65 3138 2530.

#darrenbloggie #DBeats #review #holidayinnsgatrium #buffet #food #review #korean #seafood #sgfoodie #singapore #igsg #sgig #hotel #foodporn #seafood #vscofood #photooftheday
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