This is where you can experience exquisite Kansai-style sushi with Omakase courses from $68++, which is really value for its money.
Walking into Haku Sushi situated in the Great World basement, is like entering a slice of Japan in the heart of Singapore.
The sushi restaurant is opened together with Teppanyaki specialist Kou Teppan – red representing its neighbour, white for Haku Sushi on the right side.
An introduction to the delicate balance of flavours and artistry that awaits within.
The interiors are simplistic yet elegant, setting the stage for the real star of the show – the food.
Seating arrangements are intimate, with sushi counters providing a great view of the culinary magic performed by Executive Chef Yamamoto Yoshiki. There are also private dining rooms available.
With 35 years of experience under his belt, the craftsmanship is evident in every dish he serves.
His culinary journey, spanning from Osaka to Shanghai, culminating at Michelin-recommended Sushi Ginza Onodera, lends a unique flair to his creations.
His presence in the dining area also adds an engaging and personal touch to the dining experience.
The 8-course Irodori Lunch Omakase and the 10-course Nishiki Dinner Omakase, priced at $68++ and $88++ respectively, offer an enthralling insight into Kansai-style sushi.
My experience with the 10-course Nishiki Dinner Omakase was nothing short of brilliance. Here’s a comprehensive review:
Chef’s Appetiser (3 Kinds)
My journey began with a trilogy of Chef’s Appetisers. The Japanese Greens in Dashi were tender with a hint of ocean brine, exuding the natural, fresh essence of coastal Japan.
The Homemade ‘Fishball’ was a delightful surprise – soft, slightly springy, and bursting with umami.
The Red Shrimp with Dry Roe stood out with the dry roe providing an exquisite crunch, balancing the tenderness of the shrimp.
Seasonal Sashimi (4 Kinds)
The Tai (sea bream) was lusciously delicate, yielding a slight sweetness, while the Kanpachi (amberjack) had a firmer, more textured quality.
The Akami (bluefin tuna) was a rich, deep exploration in flavour.
I was surprised to see a Kaki (Japanese oyster) as I was initially expecting another sliced fish, and this impressed with its bright salinity and succulent finish.
Snow Crab Chawamushi
The must have here, with the gentle taste of sweet snow crab, along with a consistency that could only be described as luxurious silk.
Seasonal Nigiri (3 kinds)
Ingredients are air-flown from Osaka, and the freshness is palpable.
The combination of signature seasonal sushi-zu and lightly-pressed sushi rice created an experience that feels unfiltered and pure – the fish is the star here.
The trio of Seasonal Nigiri, served with a mild and delicate Murasaki Shoyu, was a testament to Haku Sushi’s mastery.
The Chutoro (medium fatty tuna) was indulgently velvety, the Taichiuo (beltfish) offered an engaging chew with a clean finish, and the second encounter with Kanpachi (amberjack) proved its consistency.
Agemono
The Snow Crab Cream Croquette was another memorable item.
Crispy on the outside, creamy within, and the tart Tomato sauce with crisp carrot shreds provided an elegant contrast.
Hashiyasume
A calming and refreshing jellied broth of Eggplant and Lady’s Finger was the palate cleanser I didn’t know I needed, with a teasing whisper of wasabi.
Tokusen Sushi (3 kinds)
Chef’s secret blend of sushi rice flavoured with red vinegar and red wine is the centerpiece of the experience – it was sushi rice I never quite experience before.
The slight fruity sweetness in the rice complemented the flavours of Tai, Yari Ika, and Ikura very much – something entirely unique and pleasingly unconventional.
Worthy to note is the Ikura course, presented with a slight ‘act’ (won’t disclose too much – you enjoy the surprise). The slight sweetness of the shari melded perfectly with the salty richness of the roe, creating a luxurious bite.
Handroll – Kanpyo (Gourd Shavings)
After the intricate flavors of the Tokusen Sushi, the Kanpyo Handroll was a delightful palate cleanser.
The gourd shavings were crisp and refreshing, wrapped in a crunchy seaweed – simple yet satisfying conclusion to the sushi course.
Handroll – Uni and Negitoro ($15 extra)
Of course, you can also have an add-on Handroll with uni and negitoro filling (at $15 extra) was an indulgence worth every penny.
Chef’s Dessert
Ending the meal was the Handmade Matcha Warabi Mochi, harmoniously paired with brown sugar sauce and ice cream.
For an enhanced experience, diners have the option to elevate their meal with a sake flight (three sake samplers) affordably priced at $15++.
Alternatively, explore the diverse world of sake with pairings available at $48++ per pax.
At $68++ for the 8-course Irodori Lunch Omakase and $88 for the 10-course Nishiki Dinner Omakase, it is a luxury that you should indulge.
Haku Sushi
Great World #B1-135, Kim Seng Promenade, Singapore 237994
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sun)
Reservation: https://www.sevenrooms.com/reservations/hakusushi
Other Related Entries
Kou Teppan (Great World)
* This entry is brought to you in partnership with Haku Sushi.
