AC and I went for dinner at the Hokkaido Sushi Restaurant at M Hotel. AC had a dinner voucher for 2 so we were able to enjoy the Hokkaido Omakase set at half price. There were ten dishes in the set. Due to the voucher, it also came with a complimentary bottle of red or white wine. I chose red wine because it is good for the heart but on hindsight, white wine might go better with the seafood.
The first dish was a salad with a tasty dressing.
The second dish consisted of three mini appetizers. The first appetizer on the left was crumbly egg yolk on top of what felt like a block of egg white. I felt it was rather plain and even the veggies in the middle tasted better. My favorite was the third appetizer with was tofu with century egg and roe. The yolk of the century egg was made into a sauce which dripped all over the tofu. AC and I loved it and lamented that there was so little of it. We decided that if we were still hungry at the end of the meal, we would order just the tofu and century egg. But at the end, we were so full that we did not bother to order a second helping.
Next dish was the sashimi. I forgot to take a photo of it. The quality was good and it consisted of salmon, swordfish, yellowtail and tuna.
After the sashimi was the grill crab leg. I believed it was the leg of a king crab. It was unseasoned so we could taste the natural sweetness of the crab meat. For someone who was used to eating a whole crab at a Chinese-styled seafood dinner, I felt the amount of meat was very little. It fell into the category of something that tickled the taste buds and leave you wanting more.
Next was the salmon teppanyaki which was cooked in a aluminium foil container and covered in an eggy sauce. The moist salmon meat goes well with the salty sauce.
After the salmon, we had grilled king prawn covered in saikyo miso sauce. Saikyo miso is traditionally made in the Kyoto or Kansai region and is naturally sweet. It took me a while to eat the prawn because the meat had stuck to the shell. Normally I would just bring the whole thing to my mouth but I was in such elegant surroundings that I felt I should eat it in a more civilized manner.
The wagyu beef was very tender. It was just lightly cooked on the outside while the inside still remain pretty red. After the meal, I found out that tenderloin beef was used.
The sushi was very delicious. There wasn’t too much rice used so there was a nice balance between the fish and rice. I particularly like the eel and the maki. The eel used was anago which was a saltwater eel so it was less oily and sweeter than a unagi, freshwater eel. I liked both types of eels but I preferred the anago which had a more delicate texture and flavor. I’m not sure if the sushi types remained the same or if it changes depending on what the chef managed to obtain that day. By now, AC was so full that she could not eat any of the sushi and had to request the staff to pack it to takeaway.
AC managed to drink some of the double boiled salted fish soup. It was a clear soup with light flavors. It was tasty and not salty at all.
We finished off with some ume jelly. AC thought that some umeshu (Japanese plum liqueur) was added to it.
Hokkaido Sushi Restaurant
M Hotel, 81 Anson Road, Singapore