Ashino

Really nice aged sushi, photos was different visit from lunch and dinner. Corkage was 50 bucks all by the book

Was skeptics coz of mixed review but I gave this a 5/5 in terms of taste, ingredients and service. Ordered the full Omakase menu and Chef starts serving almost immediately! The ginger and cucumber is sliced like sticks with a bit of salt on the sight. Food: 5/5 Served aged sushi, I can’t fault any and every piece is the right “pop in your mouth” piece. Chef is fluent in English and will explain such dish. Aged sushi is on the salty side so no soy sauce or additional wasabi given. I must say every piece is tasty and goes well with draft beer. In fact, the aged fish is so good that the Uni Sushi (from Hokkaido) does not stand out like most sushi restaurants. Service: 5/5 The reservation is not as convenient and only through call and if no one answer, they will call back. The Chef is very friendly. When he knows I like to take photo, he will position the food in his hand and urge to take photo speedily. The service staffs are all very polite and offered complimentary parking coupons. This is a must try and very different taste and texture compared to other Japanese restaurants.

Sushi and food prepared by Chef will heal any broken heart of not being able to travel to Japan. Remember to order Jyuyondai Honmaru (十四代本丸) - it is a beautiful sake especially when you enjoyed it warmed.

We are sushi noobs and hadn’t been to a serious sushi restaurant before this visit. We decided to splurge and give it a try on our wedding anniversary. We never had such amazing sushi/fish till that day. No fishy undertones and a few were well paired with condiments like yuzu Kosho and ume. I loved the aji sushi and husband liked his ika sushi. Thank you for the warm, honest and non-intimidating service and introducing us to the world of good sushi. Side note: shio koji ice cream spiked with sake was incredible!

Totally different tasting experience of having aged sushi from usual fresh sushi, where the aging process brings out the umami of the fish to full potential. How aging is done remains a secret; what can be said different method is used for different fishes. 1 photo not taken is the chawamushi, as it looked very normal. Using botan ebi head broth with plum dessing - 1 sip BANG mind blowing !! Is like having concentrated prawn jelly and the plum dressing helps to balance the umami.

While there are some fish that taste good, there isn’t a variety of fishes served. With the 400 per person set, there isn’t any wagyu/beef, crab or lobster, mostly white fish. Also, the difference of sushi served compared to 450 per person set is too vast with only 50 dollar difference. We were told that the 450 dollar per person set has abalone, that’s it. What we saw were completely different because we saw that people who go for the 450 per person has lobster, 3 Uni, abalone and other dishes that we didn’t get. What was bizarre was the second uni we received which taste unfresh and to be honest, taste really awful, because it's stinky! Told the Chinese chef but he said everything is fresh. I checked with my hubby and he agreed with me as we have one too many Omakase experience in Singapore and in Japan. Our set ends with fruits that don’t look very generous. Half a white strawberry, small orange, melon and mango. Mango is not even a Japanese fruit, can they select muscat grape or give one whole strawberry instead? To our surprise, we were also told that we don’t have ice cream in our set, but the chef gave them to us, which we appreciate. I would say that the quality, taste and rice do not make me want to return because there isn’t creativity in the sushi, taste wise it is pretty standard and all of them are smoky except for cuttlefish, the fish are cut so small and thinly and the rice keep falling apart. Everything is so-so except for the Baku uni which was really awful, and nothing really stands out positively. From the pics below, you could see how slimy the uni is. Did I mention that one chef was preparing sushi for 4 groups of people? Never seen that before in other high-end omakase restaurants and in Tokyo..The whole experience felt so shortchanged and not worth the value.

A very engaging Sushi Omakase dinner journey where chef explained each appetizer and nigiri sushi. 6pm seating and was not rushed.

Aged sushi, a matter of personal preference. I prefer regular sushi as I felt like each sushi tasted very similar to each other cause of the strong and distinct vinegar flavour profiles. But it was clear the chef puts in a lot of thought to his creations, as each cut of fish is aged differently, temperature of rice is different for each too. A good experience for those who want to try something different.