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🤢 2/5 - On a quest to have meals at all the top sushi restaurants
By 👻 @Dening L., 11/22/2016 3:00 am
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On a quest to have meals at all the top sushi restaurants in Singapore, Aoki was an immense disappointment. A solo lunch at the sushi counter was not as intimidating, because the restaurant fills up quickly and busily. I was also not the only solo diner. My Nigiri Sushi Tohuken set lunch at $55 includes a cold appetizer (stewed cabbage and enoki mushrooms: meh, 2*), a salad (radish, lettuce, Japanese yam stem: 4*), miso soup (2*) and dessert (plum wine jelly, beautifully transparent, delicious, banana ice cream, and peanut mochi, 5*), and nine pieces of nigiri sushi and tekka maki. A chef did ask me what I do not eat, and i asked for kohada. So I had: amadai, maguro, hamachi, aji, ikura gunken style, anago, kohada, tamago, and one other Sushi. It was that unmemorable I couldn't even remember the fish. First, the shari: rice was slightly too warm for my liking, packed slightly too tightly (but I suppose it has to be, as it's all served at once on a platter and not one by one) and unevenly -- one Sushi came apart in my hand as I picked it up, and bits of rice flaked off and stuck onto my fingers from various sushi. It's alllllll about the shari and Aoki fails. It just wasn't tasty. Second, the fish: were passable. I'm reviewing this with the price point in mind, and the claim from many that Aoki ranks highly, so no, it doesn't deliver. The kohada I asked for was fishy! It was actually fishy! Argh. The anago was tasteless. The tamago... was way too cold. Moist, yes... but cold. Third, the dipping sauce was generic. Some of the nigiri was prepared with too heavy handed on the wasabi, and speaking of that, the wasabi was NOT REAL wasabi. Well, I didn't see any real wasabi root lying around, and I'm sure if they were using the real thing they'd leave the root visible to the diners! It was also too sharp tasting, insufficiently sweet, to be the real wasabi. Now, the chefs. I believe none of them were Japanese. That isn't an issue, but perhaps because of that, they lacked a certain finesse, a grace, a rhythm. In slicing the fish, in handling them, even placing the fish back into the trays or wooden boxes, they were tossed (!!) instead of placed with care. They were sliced almost carelessly. The main chef is some Cantonese dude who didn't even smile at me when I sat. Each chef is delegated a job to do: one to prepare the mezachirashi, one to prep the maki, the main chef to slice the fish for nigiri, etc. it was essentially a production line, perhaps with better fish and rice and all than sushi from a supermarket. In all, I paid $69 for my meal. There was a charge of $4 for "otoshi" -- what, the appetizer!? That is ridiculous. For about $20 more, I could get the most basic lunch menu at Hashida or Shinji, and I'm willing to bet it would be much, much better -- each sushi served per piece, with carefully sourced soy sauce brushed on, each nigiri perfectly packed and made. Never returning (this is my second visit -- the first, years ago, was also marred by surly, rude chefs) and if you do, opt for non-counter seats. But honestly, either go for the Sushi Bar for sushi without any frills half the price, or fork a little more for real sushi.
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