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Sushi Mieda Singapore Yelp Reviews
Latest Reviews On Yelp
3 Reviews
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Came here for sushi dinner omakase set.
Atmosphere: basically only a small sushi counter, very intimate. Similar to Shinji although less crowded. Highlights: The eel, tuna and salmon roe were all very good. Appetizer was amazing - We also had a bottle of sake recommended by the staff and it was very smooth Would highly recommend, even though very expensive. I would say better than shinji with similar price.
Be the first to Replyif the mountain won't come to you, you must go to the
if the mountain won't come to you, you must go to the mountain!luckily for us here in SG, the best of japanese cuisine always seem to find it's way onto our shores!this abandoned outpost of shinji was a big shoe to fill.and bravely so, in stepped the sister of sushi ichi?!my previous experience with sushi ichi was just a-ok, so obviously there was a certain amount of reservation about what to expect?upon entering, chef keisuke ohno greeted me with such familiarity that really caught me off guard.after all that was my very first visit, so how could he have known me? *head scratching*soon the mystery unravelled............he was indeed the same chef that served me over at sushi ichi and he somehow remembered me!amazing!from the green horn(only two months in SG) that he was back then, he has since flourished and adapted much to SG.and so, in my opinion, sushi mieda is an upgrade from my previous experience at sushi ichi.he now helms this tiny hole in the sky with much gusto and attention to details, such as noticing if you are left handed and making sure that your sushi plate is wiped clean before plonking the next piece of sushi on it.it is also very commendable how he sticks to lots of tradition, from a chawanmushi with lily bulb and tairagai, a tedious tamago yaki recipe that blends ingredients such as mountain yam, prawn and white fish, to a good old kanpyo maki.what i especially love is their chirashi don.a small bowl packed with carbo goodness, infused with prawn powder, kanpyo and shima aji, then topped off with ikura and uni decadence, simply divine.that kinmedai sushi with hidden aburi skin is another sublime surprise worthy of mention.in terms of food, i can't really fault any.but it's a pity how i can't award them that fifth star.my pet peeve being a hot but stinky towel, which i have pointed out on my second visit but was still not addressed on my third!?though the mountain has come to SG, you still need to take that hike up OUE tower so as to experience them and i sincerely hope that you do.
Be the first to ReplyI had the privilege of having lunch at Sushi Mieda
I had the privilege of having lunch at Sushi Mieda recently, and to be honest, I went in with some amount of trepidation.Just because a restaurant charges what I call "Shinji-type" prices doesn't mean it serves Shinji-level sushi. (You'll have to excuse my use of Shinji as a benchmark for all high-end Edomae-style sushi in Singapore; with it being my first such experience, it will be the memory all new meals are compared to.)I'm pleased to say that while not quite as good as Shinji, it is a very, very close call. At this level, I feel that the freshness of the fish is a given. The cutting technique on display was excellent, the choice of fish mostly conservative. I would have loved to have had some kohada, but alas, none was offered. Once we set down, we saw Head Chef Keisuke Ohno start to assemble a start of what looked like tofu and uni. We hoped that it was for us, but at that point we honestly couldn't be sure. Once he was done, we were presented with a small 'cup' of sesame tofu topped with uni, covered in a light bonito-broth jelly, garnished with a dab of caviar and gold leaf. Oh my, what a starter it was. The bonito jelly was deliciously salty, a great foil to the rich sweetness of the uni and the distinctive sweet sesame taste. The caviar was a little lost in it all, but the salty-sweet combination was absolutely mouthwatering.We then moved on to some grilled kinmedai (golden-eyed snapper), served with a bit of salt and some wasabi. The fish was still very much raw, with the skin just lightly charred and very crisp. There was a lingering smokiness to the skin, and together with the textural contrast, was a great contrast that really elevated the meat of the fish. We also had some excellent chutoro, though the highlight of the sashimi selection was undoubtedly the kama toro or fatty tuna collar. If you've never tried kama toro before (and actually, I don't think I have) then when you first see it you'll be in for a treat. The marbling of the meat makes it look more like a cut of wagyu than tuna, and when you do bite into it you'll realise how absolutely melt-in-your-mouth the marbling makes it. After the sashimi we were then served a combination platter of abalone, octopus, and fruit tomato. Oh my. The abalone was delicious, but the octopus was an eye-opener. The texture was nothing like grilled octopus or raw octopus. Slow-cooked for four hours, the two slices from the arms were meaty, with a firm fish or well braised piece of pork. Flavourful and firm, it was nothing like what I expected as I bit into it. After that, it was on to the sushi. There was excellent sushi, though the rice wasn't quite as flavourful as some of the other top sushi places I've been to. The aji (horse mackerel) was delicious, ย the otoro of course mouthwatering. The nodoguro (black throat sea perch) was particularly tasty, and overall the sushi would be for most, above reproach. I'd just like the rice to be a bit more seasoned.We were then treated to a slice of mizunasu, or raw Japanese eggplant. If you've never tried this before, let's just say that if you ever doubted that eggplant is a fruit, you wouldn't after trying this. Raw Japanese eggplant tastes like... apples. Refreshing. Sweet. A great palate cleanser before we moved onto our ikura and uni topped mini chirashi. Oh wow. Perhaps no more than three mouthfuls, this starch course of course signaled the meal coming to an end. The customary (in Singapore at least) dessert of Japanese fruits came after that, and it was a combination of melon, mango, and grapes. All three were delicious, and my friend that had never had imported Japanese fruits before was convinced that these were the best grapes she had ever eaten.This review was a bit more rambly that I'd have liked, but my affection is clear. A 9.5 to the 10 that Shinji represents, Chef Keisuke Ohno was very much a difference maker. Witty, affable, friendly, the conversation we had with him about other sushi restaurants, about his time in Singapore, and about how Otowa is better than Kazu (yes, I feel so validated) meant that I genuinely feel that I need to go back, just to let him know how much I appreciated his craft. You need to go appreciate his craft too. :)
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