
Kokoro, 9-courses (S$288++/person) omakase started off with an appetizing fresh firefly squid whereby the baby conger eel is served raw in tangy homemade ponzu sauce. Paired with a glass of Denshin Yuki, where the Junmai Ginjo reflected calm aroma and crisp taste.







Each piece of sushi rice is made with Hokkaido Yumepirika rice grains mixed with Okinawan black vinegar and black sugar. Not the usual vinaigrette sushi rice, these little pods are lightly sweetened and so flavourful.





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