Japanese food is one of my favorite cuisine. I constantly crave for sashimi and this can happen anytime of the day. To be honest, I was very thrilled when Seki Japanese Restaurant opened its doors at Rendezvous Hotel on 31 December last year but I never had the chance to sample some of its offerings. Sashimi is flown in directly from Tsukiji Market, Tokyo Japan, on Tuesdays and Thursdays so we are talking about ultimate freshness and quality at Seki.
Seki follows a traditional Japanese restaurant layout where preparation of one’s food is in full view of the customer.
At Seki, enjoy fine fusion cuisine without the stiff and cumbersome feel associated with fancy restaurants. With a casual, pleasant and inviting environment coupled with impeccable service, patrons can indulge in the best dining experience.
The husband and I were invited to try out Seki’s Omakase menu. In Japanese, Omakase entails entrusting the chefs and leaving the selection of dishes to them. As I was still recovering from a recent surgery, I had some dietary restrictions. I wasn’t allowed to consume seafood especially prawns and cuttlefish. Not supposed to eat chicken either but… 😛 Anyway, please note that the dishes we had were served in tasting portions.
This starter of Fugu Mirin Boshi was served to misterchewy only. *Pouts* Ok but I took a tiny bite 😛 Essentially blowfish seasoned in sweet sake, it kinda tasted like a cross between cuttlefish and bak kwa. Very interesting dish. I didn’t know that fugu can be prepared in such a manner. Having said that, I finally had my first bite of fugu. Haha! But I would really love to try raw fugu liver soon!
I don’t think anybody mentioned this during the tasting session but I personally thought that the order of the dishes served was a little bizzare. My Japanese sensei (from my ‘Food in Japan’ module in NUS) told us that typically, light dishes such as sashimi are being served first and the dishes get richer as we go along, so as not to cover up the taste of the light dishes. The Seki Kamo Salad was quite flavorful, given the homemade dressing drizzled over it.
Again, I didn’t have the luxury of devouring this 3-Kind Sashimi Moriawase on my own 🙁 I was told that I can eat salmon though so I koped a thick, fat slice from misterchewy! Ohmygod. It’s like so super awesome melt-in-the-mouth salmon!
This Bacon with Asparagus was part of my special menu. Nothing to shout about but I liked that bit of crunch from the asparagus.
I have been forbidden to eat eggs but I forgot to make that known to the chefs so for some reason, they gave me Cheese Chawanmushi which tasted a little odd. The husband had the Foie Gras Chawanmushi and it seemed clear that he was enjoying it a great deal.
I thought that the Teriyaki Chicken was a bit overdone. Didn’t quite enjoy the charred bits of chicken skin. Apart from that, the chicken was well-marinated.
See what I mean about the order of dishes being served? By now, I don’t think we can judge the Sushi Moriawase and California Roll as accurately as we all want to, although I can safely say that the ingredients used are of optimal freshness.
Pretty standard Miso Soup.
Seki is having a Mother’s Day Promotion and also a value for money 1-for-1 lunch set for a limited period of time. Do check them out!
Thank you Juliana and Seki Japanese Restaurant for the invite.
Seki Japanese Restaurant
Rendezvous Gallery
9 Bras Basah Road #01-02
Singapore 189559
Tel: 6336 3806 / 6336 3807
Opening Hours:
Daily
Lunch: 11.45am to 3.00pm (last order 2.15pm)
Dinner: 6.00pm to 11.00pm (last order 10.15pm)
What your teacher pointed was right, but I dun think there was anything bizarre with the order of the omakase… typically salad and sashimi are served first because there are lighter on your tastebuds and helps to open up your palate (vinegar dressing – sour?).
Sushi is usually served last, before dessert, as a carbo/starch to fill up ur tummy. If they would have served it first, you wouldn’t have the space to appreciate the rest of the dishes. This is a norm practice by a lot of Jap restaurant doing omakase.
Hope that clears your doubt!
Yup I’m fully aware about the carbo part. I thought it would be wiser to serve perhaps grilled or aburi sushi instead of the above.
I don’t think the word ‘wise’ is appropriate la! I am sure the Chef with years of experience is more than wise to decide, but that’s omakase for you – by “leaving (the meal) to the chef’s hands”, you just had to cross your fingers and pray that what he deemed the best is what you think is the best for you.
Besides, the seafood used doesn’t seemed oily enough to be suited for aburi.
Haha yes CHEF. I don’t think your point of view is wrong. Neither is mine 😉
Let me just clarify a few things. Like what you said about what omakase entails — about crossing your fingers and praying that what the chef deemed the best is what you think is the best for you. Sadly, this did not occur in my case.
What I have written above is a very honest opinion and a personal one which does not necessarily apply to everyone. You as a chef should know by now that it is not possible to please every single customer.
Haven’t you heard? “You can form opinions without having to get the facts.”
Just my two cents.