Japanese restaurant

Treat yourself to a 22-course omakase meal at this Japanese restaurant

You can rest assured that you will be in good hands at Maetomo’s restaurant of the same name. A decorated chef himself, Akihiro Maetomo paid his dues by working in various restaurants (which earned him Michelin stars) and then was appointed VIP chef at the Formula 1 Singapore Grand Prix in 2012. As a supplier of quality Japanese products, it has been recognized by the Ministry of Agriculture. of Japan as a goodwill ambassador of cuisine.

In 2019, it opens Maetomo Japanese cuisine Kaiseki & Sushi, a sprawling dual-concept restaurant that showcases two dining styles. It supports the kaiseki Counter in a moody, dramatically lit dining room at the end of the catwalk, where customers can opt for a standard, special, or premium kaiseki.

A new addition is the second dining room; a curved room dressed in wood with seats arranged almost in an amphitheater along the counter. This is where we get a taste of chef Shingenori Miyata’s (also new to the team) comprehensive Omakase Sushi course, a 22-course journey that will take you at least three hours.

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Chief Shingenori Miyata

Not that there will be anything to complain about. With 37 years of experience, and the help of the equally experienced sushi chef Felix, Miyata offers us picturesque autumnal compositions on painted and silvered plates. The second course of a female Hyogo snow crab is a three-layered pile of tender crabmeat on a bed of dark orange roe that bursts into small explosions on the tongue with every bite.

Manager and sommelier Florence Rozario pours us the Nabeshima Junmai Harvest Moon, a fruity sake that’s produced (and named) after the new moon. When finished, there won’t be another like this; an exclusive that earns it a spot on the growing list of unique and sought-after sakes on the menu here.

The majority of the menu features edomae sushi, which Miyata is an expert on. It even has two types of Chari, one made with white vinegar and the other with a stronger red vinegar, to accompany impeccably cut slices of fish. It is only in the second wave of sushi served that the red vinegar Chari used to garnish slices of kinmedai, silver skin sanma, and marbled otoro.

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Maetomo Japanese gourmet cuisine - sushi

While he’s clearly in his element when it comes to classic sushi, he also has plenty of surprises to offer. There’s Osaka sushi or oshizushi, a rice-pressed oblong molded into a box topped with marinated mackerel from Aomori (a fish traditionally used for this) and sea eel. the piece, an unexpected aroma given the muffled flavors of the dish because the shellfish are only very lightly seasoned and cooked in a kombu dashi.

It’s imperative that you leave room for the latest wave of sushi as Miyata saves the best for last. This well marbled otoro appears at the end, as does the mandatory United and salmon egg sushi bowl. And if you’re as drunk as we are, weakly signal to either chef and they’ll whip you up a wee little United Roll by hand so you don’t miss a thing.

39 Scotts Road, 01-01 Sheraton Towers Hotel Singapore, Singapore 228230. Make reservations for Kaiseki here and Sushi here.