Later we found out that this is the upmarket restaurant opened by Tomo Japanese restaurant. The tables are unique as in that lights are fitted into the table, so food bloggers will be able to take very beautiful photographs here.
Jyakokyuuri Ume (S$7) - Instead of the usual Miso paste to dip the cucumbers, we have this sweet and sour Ume sauce which helps to "open up" our appetite, together with some bonito shavings.
Hot green tea
Otsukuri (Sashimi) course (S$58) - The sashimi is worth every single cent. No fishy taste or smell here, only the sweetness of the fish slices and a fresh crunchy texture.
Amaebi Kimizu (S$14), which means sweet ebi or prawns (Amaebi) with egg and rice vinegar sauce (kimizu). The eggy sauce complimented the sweet prawns.
Kurobuta Misoyaki (S$24) - Juicy grilled slices of top grade Kurobuta pork. Special miso seasoning paste was added to the pork before grilling.
Rice (S$3 per person). At S$3 a bowl, this is definitely not cheap.
Misoshiru Asari (S$7 per person). The soup was made with sweet Asari clams from Hokkaido.
Anago Kyabetsu Maki (S$16) - A unique twist to a healthier version of sushi. Sweet crunchy cabbage which has been braised in a stock, is used instead of rice and seaweed. here, the sweet cabbage wraps the Anago eel to form a "Maki".
Kamo Kinoko Kuzuni (S$18) - We like how the little yellow flower petals add a floral taste to this pipping hot dish of sliced duck meat and kinoko mushrooms. The sauce went great with our white rice.
From left to right: Kuzukiri (S$7), Kanten Pudding Matcha (S$7.50) and Mochi Zenzai (S$8). A trio of desserts, my favourite being the Kuzukiri which is a type glass vermicelli. Here it is served cold with a sweet citrus syrup. Wonderfully refreshing.
No doubt prices here at Akari are not cheap. So it will take a lot of top notch culinary skills to bring back customers here.
Akari Dining & Bar
8A Marina Boulevard
Ground Plaza #01-02
Marina Bay Link Mall
Anonymous said...
ReplyDeletekuzu noodles is not verimicelli... they are made from kuzu starch not rice
Hi Anonymous : vermicelli is just a general description of long and thin strand-like noodle. The commonly found "bee hoon" in Singapore should be called rice vermicelli. And yes, I know the kuzu kiri vermicelli is made of kuzu starch [arrowroot 葛切り]. Thanks for sharing anyway.
Just moved into the vicinity and thanks to you unveiling these food joints, I know think it may not be that bad working around here! :)
ReplyDeleteoopsy.. typo.. I meant 'I now think it may not be that bad working around here!'
ReplyDeleteJoanne : of course not bad....nice view, great food, and the fun of people-watching...but flip side is crowded and expensive
ReplyDelete