Media Tasting at MAI by Dashi Master Marusaya

Famed for Katsuobushi (dried bonito) as the main ingredient, Marusaya Singapore offers a gourmet menu focusing on the Japanese “umami culture” which has been kept since ancient times. The chain restaurants under Marusaya Singapore which include MAI by Dashi Master Marusaya, Dashi Master Marusaya at Robertson Quay, TEN Sushi at Robertson Quay and Monte Risaia at Duxton. MAI by Dashi Master Marusaya is helmed by Chef Ono Hiroyuki who have years of experiences working in Yamazato Japanese Restaurant at Hotel Okura Tokyo, 1-Michelin star Yamazato Japanese Restaurant at Hotel Okura Amsterdam, Sushi Kanesaka in Tokyo, Shinji by Kanesaka, Hanaya Restaurant and TEPPAN by Chef Yonemura at Resorts World Sentosa and NAMI Restaurant & Bar by Shangri-La Hotel Singapore prior to joining MAI by Dashi Master Marusaya as a Chef.

MAI by Dashi Master Marusaya has recently launched the Signature Sushi & Dashi Omakase at a steal of S$88++ per pax, with a minimum of two diners. It is available all-day, including weekends and dinner. Honestly, I’ve never encountered such a steal. Time to bring your loved ones to satisfy their omakase cravings. Do note that omakase menu is subjected to change, depending on daily fresh ingredients.

I can’t take my eyes off to these two drawers filled with my favourite sashimi.

I’ve also noticed something different at MAI by Dashi Master Marusaya. MAI by Dashi Master Marusaya does not use the standard Japanese sushi rice with vinegar. The chef has also added some of their Signature dashi into the Japanese rice. Absolutely loving their fluffy yet firm rice, grains are separated with a hint of savouriness in it. Most importantly, they’re not sticky at all.

The omakase kicks off with some scallop with crunchy Japanese kai lan and delicious bonito flakes.

Welcoming Spring with seasonal firefly squid with Japanese seaweed and shiso flower. If you’re new to firefly squid, it actually lights up like a firefly. That explains its name. The firefly squid is an acquired taste and goes well with the sourish dressing.

This sashimi platter consists of aburi Chūtoro, scallop with salmon roe, striped Jack. The sashimi were decently sliced and fresh. If you have noticed the small details, chef has plated in a pink plate in conjunction with the Spring season.

Not the usual tamago, with extra dashi stock topped with Katsuobushi, a dried fish prepared from fermented and smoked skipjack tuna. The feathery Katsuobushi is very pleasing, savoury and smoky flakes paired with soft and custardy tamago packs an extra flavourful punch.

Crispy sakura ebi with Japanese leek deep-fried to golden perfection. There are two ways to eat it – dip into the matcha sea salt or a squirt of Japanese lime juice. If you have noticed, the tempura batter is light, you can spot the ingredients here! I’ve enjoyed with matcha sea salt with a flavour booster for delicate fried sakura ebi.

Definitely an acquired taste for this whitebait with cucumber and Japanese seaweed. The jelly-like texture whitebait leaves a very strong bitterish aftertaste.

Tried to catch a slice of the wagyu, caught it between the tips of my chopsticks. However it was so tender and the meat starts to quiver before I could bring it to my mouth. The wagyu was seasoned with a traditional Japanese condiment, salted rice malt. It suppresses the earthy beefy smell and enhances the sweetness.

The special item that the chef has created during dinner – Uni and Aburi Otoro Sushi. Can’t get enough of my favourite otoro and buttery uni that melt in the mouth.

Seven pieces of nicely pressed sushi served one by one during the meal:

Uni and Aburi Otoro Sushi Marinated Maguro and Aburi Otoro Sushi Kuro Mutsu (Blackthroat Sea Perch) with Shisho Flower Tiger Prawn stuffed with Egg Negitoro (Chopped Tuna) wrapped with Wagyu Beef and topped with Salmon Roe Shako (Mantis Shrimp) Sushi Sushi Roll (generously stuffed with chopped tuna, whitebait, crabmeat, ginger and topped with ikura)

Hand-chopped tuna was blanket over a piece of slightly seared wagyu before searing it again and brushed with the sauce and topped with ikura. It is very soft, almost oily in texture that makes me crave for another piece.

The omakase meal ended off with a scoop of delish bittersweet matsha ice cream topped with azuki bean.

Make your reservation before this deal is gone!

*Service charge(10%) and GST(7%) applicable.

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