Media Tasting at Sushi Jiro
If you love to eat and enjoy exploring Japanese food, culture in a fine dining experience in Singapore, Sushi Jiro is recommended. Immerse in the ambience with a touch of warm wood and minimalist feel of Japanese inspired dining. Get one of the freshest fishes air-flown and specially prepared by Chef Kenji, all imported from Japan, up to 4x weekly. Sushi Jiro is eminent for lovely Sushi and Omakase courses. Leave it to Chef Kenji and get omakase that comes with a starter, sashimi, seasonal dish, 2nd sashimi dish, cooked dish, uni ikura bowl, nigiri sushi, negitoro maxi, soup and dessert.
The meal started off with an appetiser serving Spanish mackerel and herring roe. The Spanish mackerel had a clean, saline taste with flakes. It actually tasted similar to salmon but slightly milder. Next up, ikura served with spinach and steamed duck with Japanese vegetables including eggplant, tomato, yam and dashi jelly on top.
It’s nice to watch as Chef Kenji practices his technical skill while we wait for our food. What we also enjoy is sashimi and sushi that is prepared with joy and spontaneity.
This was one of my favourite dishes of the evening and it did not disappoint me. Premium sashimi slices including otoro, skilfish, kinmedai and yellow jack. Each piece of sashimi is beautifully sliced by the magic hands of Chef Kenji. As what you see in this picture, the otoro was buttery with almost melt in the mouth texture and flavourful. The kinmedai sashimi was lightly torched with a hint of smokiness and had a slightly sweet flavour of great tenderness. While the skilfish has a buttery taste yet soft texture. No sauce required, it was a pure indulgence having this dish!
Chef Kenji has correctly proportion the skin to the meat and served with ponzu sauce. The nodoguro sashimi had a delicate flavour with a moderately firm texture all dressed as an appetising vinegar dish.
This cocktail dish is carefully layered for a perfect presentation of flavour with fresh and premium ingredients including botan ebi, uni, ikura, caviar and gold flakes. The golden treats to make you feel like a fitting king or queen!
Good mix of ingredients including sakura ebi and summer vegetables like green bean and corn while being encased in a crunchy, crispy outer layer and keeping the flavour of each vegetable enhanced. I think it’s a good way to use sakura ebi as it gave the tempura a tinge of savoury flavour.
The next dish, stellar sushi hand-pressed atop a rectangular mound of rice was more substantial. The sushi rice was nicely seasoned that’s not too sticky. Chef Kenji has also applied just the right dab of wasabi between the fish and sushi rice. Can’t get enough of otoro? Here, we have otoro sushi on top of amberjack, akami, sea bream and ika sushi neatly on a plate for serving.
Plump and juicy Hokkaido oyster filled with fresh flavours.
The Australia wagyu beef was grilled with a nice pink blush in the middle. The meat was tender but firm and meaty.
Negitoro maki combines the sweetness of chopped tuna and sushi rice, nicely pressed with a bamboo mat.
I am and always have been a firm believer in dessert. Ending a meal with something sweet and appetising Japanese melon and yuzu ice cream. I appreciate the chef’s thought of slicing the melon into bite size and I just eat with a fork.
Sushi Jiro is a nice restaurant to impress your loved one especially your family, a date, or a business partner! The meal is accompanied by a higher price tag, however freshness, better flavour and texture from fresh fish, nice Japanese dining ambience all well-balanced with each other.
- 6 course at S$180++
- 8 course at S$220++
- 10 course at S$260++
*Service charge(10%) and GST(7%) applicable.
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Budget Per Pax
How to go Sushi Jiro
Daily: 11:30AM–2:30PM, 6–10:30PM
Address and Contact
6 Raffles Boulevard, #04-600 Marina Mandarin Hotel, 039594
Contact: +65 6445 3055
Travel and Parking
Parking available at Marina Mandarin Hotel / Marina Square.
Travel via public transport.
Walk 571 m (about 15 minutes) to Marina Mandarin Hotel.
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