AN Omakase has recently opened at Maxwell and they will be having a 1-for-1 promotion on both their $288 and $388 Omakase experience and lunch dons, available until November 17th!
The omakase menu presents a variety of seasonal appetisers, sashimi, and nigiri, with higher-tier options offering additional dishes that highlight the chef’s creativity and innovation!
The atmosphere at AN Omakase is intimate and cosy, with a unique moon-shaped lighting fixture adding to the ambience. The use of monochromatic colours and marble-style decor exuded exclusivity and luxury.
AN Omakase Menu
The Omakase selection includes five options, priced between $188 and $688. There are also don options like Gin Don and Shirogane Don, available during lunch!
We tried their NIJI Omakase ($288).
The Omakase experience began with 3 types of appetisers – Japanese Tomato, Fig and Mozuko.
The Mozuko is a Japanese Seaweed that has a slimy texture. Combined with the sweet and sour flavours of the grated apple and vinegar, it was an enjoyable palate cleanser!
The tart was filled with finely chopped bluefin tuna, and crowned with a slice of fig for an added touch of sweetness.
There was also fresh oyster topped with ikura, offering a burst of juiciness, and uni served in its sea urchin shell. This was complemented by hairy crab meat and sherry vinegar jelly, which paired well with the uni’s flavours.
The sashimi platter came with 4 different types of fish – Akami, Akagai, Hamachi and Botan Ebi.
All the fishes were served as a thick-cut slice and did not have any fishy taste. Our favourite was the Botan Ebi, which impressed us with its delicate texture and subtly sweet flavour.
The nigiri featured the chef’s selection of premium, seasonal sushi, with red vinegar used to accentuate the fish flavours.
Among them was the Otoro Nigiri, a generously thick slice of fatty tuna belly with freshly shaved truffle added on top, giving it a rich yet balanced truffle flavour.
The Akai Ebi Nigiri was topped with foie gras, blow-torched for a smoky taste, and complemented with truffle and caviar, adding a hint of saltiness. Their Akami Nigiri features a bluefin tuna that’s been dry-aged for two weeks, giving it a richer flavour!
The Spanish Mackerel was blow-torched for a smoky flavour, featuring a firm, thick texture without any fishiness and a subtle yuzu fragrance hint. For optimal taste, it’s best enjoyed with its three garnishes: ginger, spring onion, and atame.
Other Nigiri choices include the Scallop Nigiri with a hint of Yuzu Zest and Red Snapper accented with Lime.
We had a Fried Tilefish accompanied by a hollandaise sauce, offering a creamy yet buttery flavour. The fish had a satisfying crunch, while its meat was flaky upon biting into it. The fried Batera Kombu added an extra layer of crunchiness!
There was also the Truffle Caviar Somen accompanied by Ebi Tempura which had a perfectly seasoned batter. The truffle caviar provided a salty accent to the dish!
For dessert, we had large and sweet muscat grapes, along with matcha mochi, which had a mildly sweet and earthy matcha flavour.
Omakase in Maxwell
AN Omakase provides a dining experience with quality ingredients, making it an ideal spot for special occasions!
@middleclass.sg They’re currently offering a 1-for-1 deal on their lunch bowls and omakase sets as an opening special! #sgfoodie #fypsg #sgtiktok #tiktoksg #sgrestaurant #omakasesg ♬ 캠프파이어 – SEVENTEEN
33 Keong Siak Road, Singapore 089140
Mon – Sat, 11:30am – 10:30pm
Sun, 11:30am – 8:30pm
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.