Sushi Michi is a new omakase located literally a few steps away from YUTA, their sister restaurant. Their speciality? A sushi omakase, with over 120 pieces of nigiri featuring fresh Japanese fish and produce.
Deciveingly Small Space
When we first entered the restaurant, we were shocked at its spaciousness! The secret lies in a well-placed full-length mirror that gave the illusion of a much larger room.
The space can only sit 12 people at its maximum, but the light wood furniture and cool lightning create a cosy and comfortable atmosphere. In true omakase fashion, you can see the chef prepare your sushi in front of you.
Sushi Michi Menu
There are only four course options available across lunch and dinner. The lunch seating offers Tama Omakase (S$80, 13 courses with 10 pieces of nigiri) or Yuu Omakase (S$108, 13 courses with 10 pieces of premium nigiri).
For dinner, there is the Mizu Omakase (S$128, 18 courses with 12 pieces of nigiri) or the Kagayaki Omakase (S$168, 20 courses with 14 pieces of nigiri).
There is also sake available per glass ($18) or bottles like Fudoh Tsurushibori Junmai Ginjo ($135) and Imayotsukasa Junmai Black ($120).
We got the opportunity to try the Kagayaki Omakase.
Kagayaki Omakase
The first three non-sushi courses were the appetizers: Maguro Zuke, Kaisen Kimitsu and Tuna Sashimi.
The Maguro Zuke features seasoned Akami tuna with seaweed. This was refreshing and flavourful, with the seaweed adding a great crunch without the brininess.
The Kaisen Kimitsu featured sweet prawn, uni and scallop in an aioli-like sauce, garnished with ikura. The sweetness from the seafood was complemented by the creamy, slightly tangy sauce which really whet our appetites.
For the last appetizer, we got tuna three ways: Akami, Chutoro and Otoro. Unsurprisingly, the Otoro was the favourite with its fattiness and melt-in-your-mouth texture. We felt the Akami could be sweeter, but the fish is fresh and did not have any funk.
We tried over 14 pieces of nigiri, ranging from sea bream to sweet fish and even ark shell! Not to spoil the experience, but here are our top picks:
Seabream
This nigiri took us by surprise with the presentation. The yellow-backed seabream was lightly torched before being topped with lime jelly.
We enjoyed the citrus fragrance that the jelly provided, pairing well with the firm and sweet flesh.
Fuedai
The Fuedai (snapper) nigiri was paired with a spicy yuzu paste. We liked the slight kick and saltiness from the kosho, but it may be an acquired taste as it has a pronounced fermented flavour.
Nonetheless, the kosho did not take away from the sweetness of the fish.
Shima-Aji
This was our favourite bite of the night! The Shima-aji (striped jack) came topped with their house-made spring onion oil with a special seasoning blend.
The fragrance from the spring onion made it very appetizing, a perfect accompaniment to the lighter flavour of the fish.
Hokkaido Scallop
Topped with truffle paste, the Hokkaido scallop nigiri was quite indulgent! The scallop was big-sized and lightly torched which brought out the sweetness. With the richness from the truffle paste, this was a satisfying bite.
Each meal finishes with a warm broth and black sesame ice cream.
Sushi Omakase In Orchard
With an unpretentious and varied menu of nigiri, Sushi Michi provides an intimate and intimidating omakase experience! We feel the preparation of the fish could be improved – albeit it has only been a few months since its opening – but nonetheless an overall pleasant meal.
Thank you to Sushi Michi for having us!
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