I had the privilege of having lunch at Sushi Mieda - Sushi Mieda Singapore - Buy Reservations
Getting a Reservation at Sushi Mieda Singapore for Today or Tomorrow is Easy!
Buy a verified reservation at Sushi Mieda Singapore from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Singapore's Best Restaurants that are most frequently booked by customers of Sushi Mieda Singapore
Ranked #12 in Singapore's Best Restaurants.
Ranked #23 in Singapore's Best Restaurants.
😍 5/5 - I had the privilege of having lunch at Sushi Mieda
By 👻 @Josh T., 07/09/2014 3:00 am
|
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, 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. :)
0 Replys
0 Comments |
Be the first to Reply |