Looking for value-for-money Omakase sets? Sushi Kou at Tanjong Pagar Road will fit your bill. They offer three delightful multi-course menus at $50, $80, and $100 (minimum of 2 sets) which are available at lunch and dinner. The beauty of an Omakase experience is allowing the chef to offer different dishes to the diners that showcase the best seasonal produce cooked in a variety of ways. Hence an Omakase meal is never the same each time.

At Sushi Kou, the best oceanic catch and seasonal vegetables are flown in twice a week from their close circuit of suppliers in Tokyo, Kyoto, and Hokkaido. Every day the kitchen team will then plan the Omakase menus around the bounty of fresh ingredients. Diners who want a quick introduction to Omakase can opt for the 7-course $50 menu. Prices are not crazy and the meals are satisfying.

I was invited to try their $80 omakase set menu which is a seven-course dinner that span appetisers, sashimi platter, grilled item, fried dish, braise, sushi, and dessert.

Our omakase begins with small appetisers like the Tako Suinomo (fresh octopus) and Tamago Tofu with Tobiko (steamed egg with flying fish roe). It is a great way to start a meal. All the flavours are still very light, so you do not get overwhelmed right at the start. The sashimi, while not as good as the offerings at top Japanese restaurants, put me in a state of satisfaction. My bowl of raw fish consists of Otoro, Hamachi, Hirame, Yukowa Maguro, Mutsu, Matako.

The codfish, or gindara, is grilled to perfection and then glazed with egg. Cod is popular as a food with a mild flavour and a dense, flaky white flesh. It is uniquely paired with Manaji, organic Kyoto chillies with shrimps.

Something different is the Unagi Nasu Tempura, which is tempura of unagi rolled in eggplant. Even though the batter covers the food in a wispy lacy fashion, I still prefer to have my unagi grilled. The batter kinda covered the unagi texture and it was too oily for my liking.

Then comes the Gai Inaniwa Udon with scallop, shrimps and pumpkin. The thinly sliced noodles is braised first then put in the fridge. The noodles are so smooth that it slides down my throat.

Next comes the round of sushi, prepared and served on a long plate with Otoro, Anago, Ikura, Egawa, Tori Gai, Shime Saba. There isn’t much variation to the preparation method, so you can focus much on the different textures of the sashimi. Of these, I enjoyed the Egawa sushi which is a chewy fluke with delicious flavour. There are different ice cream choices for dessert, such as salt, yuzu, green tea, sesame and chocolate bar. I went for the usual sesame flavour.

Sushi Kou’s wallet-friendly prices also extend to their set meals – accompanied by chawanmushi, rice, and miso soup – which range from $16 for a Chicken Teriyaki Set to $26 for a Special Kaisen Don Set layered with a beautiful array of pristine sashimi. Not forgetting a substantial a la carte menu that spans appetisers, sashimi, sushi, tempura, grills, rice staples and desserts.

SUSHI KOU

Address: 1 Tras Link, #01-16 Orchid Hotel
Tel: 64448433
Opening hours: Daily 11.30am to 3pm, 6pm to 10.30pm

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