Sitting at the counter is not a likely option for me whenever I go to Japanese restaurants because I prefer to look my dining companion in the eye when conversing. This time round, I’m here at Nogawa Restaurant for a school project and we asked to be seated at the counter so that it’s easier for us to interact (in our term: interview) the chef over lunch.

I was fortunate to be seated in the middle of my four project mates so I snapped away shamelessly while they were deciding what to order.

The Special Sushi Set ($30) is only available during lunch and it comes with chawanmushi, miso soup and cut fruits.

It was my first time coming across Akagai Sushi (Ark-Shell) and bravely, I tackled it first. It was surprisingly chewy and rubbery but I found it difficult to chew to the point whereby I could swallow it properly. There was a tug-of-war going on between my teeth, telling me to continuing chewing, and the back my tongue which was calling out to me to give up the fight and just swallow it all. Don’t ask me who won 😛

The Tako Otsumami Sushi (Boiled Octopus) was tender and slightly sweet. It was definitely easier to chew.

I was totally invigorated after eating the Salmon Sushi and Maguro Sushi (Tuna). The raw fish were thickly sliced and very fresh, which shouldn’t come as a surprise since all fish (except Salmon) are imported from Japan on a daily basis.

Be warned! The Kohada Sushi (Shad) is definitely not for the faint-hearted! It has an extremely strong fishy taste and smell. If you are having any of the sushi sets, you may wanna inform the chef to spare you from it and I’m sure he will be glad to prepare something else for you.

I was really glad that I left the Futomaki and Negitoro (Minced Fatty Tuna) to serve as my own palate cleanser for getting rid of the lingering fishy taste.

The Chawanmushi was not particularly rich but I closed an eye upon finding a fairly generous piece of prawn. 😀 Yes, I’m superficial.

Chef Shingo was the one who prepared all my sushi. 🙂 He’s 32 this year and first came to Singapore in 2004. He has been working in Nogawa for two years.

Chef Kevin has thirteen years of culinary experience in Nogawa. He told us that Nogawa started off as a family restaurant in Takashimaya and the quality of the tuna (7000yen per kilo) which they imported back then was not as good. Currently, the quality of the tuna is much better and costs them 140000yen per kilo. Their regular customers do not mind because they know that they get what they pay for.

The service here is impeccable and at closing time, we witnessed the chefs and kimono-clad waitresses ushering out the customers as they stood to leave.

I will return, I’m sure.

Special Sushi Set cost me $35 after GST.