Igokochi Dining Bar | Omakase In The West

Media Tasting at Igokochi Dining Bar

Whether you’re craving for hand-pressed nigiri, grilled fish, or even a comforting tamago, the omakase menu got you well-covered! Igokochi Dining Bar is nestled in the quiet neighbourhood of West Coast, where you get to enjoy an intimate dining experience with your loved ones. It’s October and Autumn is coming, let’s check out the Autumn omakase 9-course menu.

The omakase started off with Okinawa seaweed jelly fish. It has a nice balance of salty and sour. In contrast, the very kawaii tiny red tomatoes have sweet flavour and firm texture.

These autumn caught sashimi including amberjack, flounder, chutoro and whelp. The assorted sashimi is a nice mix of oily chutoro, light flounder and crunchy whelp. They’re fresh, briny and sweet tasting, not fishy at all.

The grilled autumn seasonal fish is definitely one of my favourite dishes! The sweet fish (ayu) is a kind of river fish that lives in the river surrounded by herb trees and feeds on these herbs. Don’t be turn off by fine bones, the sweet roes and meat are really addictive. Accompanying with slightly charred white asparagus for the crunch. It is an earthy dish worthy that I’ll request in my next visit.

These delicate fish slices draped over small pods of seasoned sushi rice. The sushi rice is seasoned with a unique red vinegar that brings a nice sourness and aroma. Probably the mound of sushi rice is not firmly pressed and scattered easily. The chef has brushed his homemade sauce over the slice of sea bream that has a little sweetness instead of salty. You can also spot plump scallops, tuna head meat, sea eel, freshly made rolled omelette and also homemade pickled radish in this set. The radish is very crisp and sweet with a tap of yuzu brushed into powder.

The mellowness of umeshu cocktail that makes it perfect for sipping on a lazy Friday night.

Not to worry if you’re a carbs person! The chef will serve a sushi handroll and also mini don filled with sea urchin and crab meat. Before ending the meal, we were served with a bowl of hot and light soup with Inoki mushroom and ice cream.

At the counter seats, watch as the chef showcases his deft knife skills when slicing sashimi, dished out the origins of the fishes while serving his signature dishes.

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

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