Hokkaido Sushi Restaurant @ M Hotel, Singapore

It is another Japanese restaurant which I visit after Mikuni. There is only one reason, one objective, for the Ohmi Wagyu, the pinnacle of beef. To being a gourmand connoisseurs, it is not easy and I think it is one of the most difficult task, which require a lot of knowledge and sometimes luck is a factor.

Most gourmands would cite Kobe beef from Japan as the best, then only I discovered the top three Japanese Wagyu, the Kobe, Matsuzaka and Ohmi. When I came across to Ohmi wagyu, I had found that Hokkaido Sushi Restaurant, M Hotel currently has serving Ohmi wagyu, other than that, Waku Ghin also serving Ohmi wagyu in the 10-courses degustation menu (SGD$400, exclude tax.). On top of that, HSR also having promotion for the Imperial Ohmi wagyu beef festive set for only $168++(NP:$268++)

Hokkaido Sushi Restaurant

 

Interior

The dining area is quite spacious and comfort.

Wafu Salad

The serving portions here are generous, that's a good thing.

Assorted Sashimi

(Hamachi, Salmon Belly, Aka Ebi, Hotate and Tai with truffle and spring onion)

Everything is good, especially the tai serve with truffle is something new for me, delicate.

Fugahire Chawanmushi

(Steamed custard egg with Shark Fin)

A real shark fin chawanmushi. The shark fin come in a whole small fin, and easily to tell you that are real. The chawanmushi is smooth and match with the shark fin.

Teppanyaki Oyster Omelette

Oyster is good, either serve chilled or cooked.

Ohmi Wagyu Beef

(Sawai Ranch, Shiga Prefecture Japan)

The awesome fine marbling of the Ohmi wagyu beef.

Ohmi wagyu beef from Shiga prefecture, also known as Omi province, thus it is so called Ohmi wagyu beef.

Sawai and Takara ranches are the only two certified ranches for export under Ohmi Gyu Export Association. There are only 2050 cattle in these 2 ranches, making it limited in supply. Each month, there are estimate of 140 heads of Ohmi cattle in supplies for the whole Japan and estimate of 700 kg for Singapore and the rest of the World.

Ohmi Wagyu Beef

The delightful Ohmi beef served up in thinly cut slices, medium rare as request. The fat instantly melt in mouth, meaty taste and flavorful. It is good on its own without yuzu sauce.

Ohmi Beef Garlic Fried Rice

The portion is really generous and the fried rice is fragant. But I was quite fulled and just taste a bit. (I ate a lot of garlic fried rice during work, so I won't take more)

Miso Soup

The miso soup is thick and rich with some sliced fishes.

Fruits

The Ohmi wagyu set is value for money for those who want to try the Ohmi waygu and it is really as good as it's prestige.

Hokkaido Sushi Restaurant @ M Hotel, Singapore

It is another Japanese restaurant which I visit after Mikuni. There is only one reason, one objective, for the Ohmi Wagyu, the pinnacle of beef. To being a gourmand connoisseurs, it is not easy and I think it is one of the most difficult task, which require a lot of knowledge and sometimes luck is a factor.

Most gourmands would cite Kobe beef from Japan as the best, then only I discovered the top three Japanese Wagyu, the Kobe, Matsuzaka and Ohmi. When I came across to Ohmi wagyu, I had found that Hokkaido Sushi Restaurant, M Hotel currently has serving Ohmi wagyu, other than that, Waku Ghin also serving Ohmi wagyu in the 10-courses degustation menu (SGD$400, exclude tax.). On top of that, HSR also having promotion for the Imperial Ohmi wagyu beef festive set for only $168++(NP:$268++)

Hokkaido Sushi Restaurant

 

Interior

The dining area is quite spacious and comfort.

Wafu Salad

The serving portions here are generous, that's a good thing.

Assorted Sashimi

(Hamachi, Salmon Belly, Aka Ebi, Hotate and Tai with truffle and spring onion)

Everything is good, especially the tai serve with truffle is something new for me, delicate.

Fugahire Chawanmushi

(Steamed custard egg with Shark Fin)

A real shark fin chawanmushi. The shark fin come in a whole small fin, and easily to tell you that are real. The chawanmushi is smooth and match with the shark fin.

Teppanyaki Oyster Omelette

Oyster is good, either serve chilled or cooked.

Ohmi Wagyu Beef

(Sawai Ranch, Shiga Prefecture Japan)

The awesome fine marbling of the Ohmi wagyu beef.

Ohmi wagyu beef from Shiga prefecture, also known as Omi province, thus it is so called Ohmi wagyu beef.

Sawai and Takara ranches are the only two certified ranches for export under Ohmi Gyu Export Association. There are only 2050 cattle in these 2 ranches, making it limited in supply. Each month, there are estimate of 140 heads of Ohmi cattle in supplies for the whole Japan and estimate of 700 kg for Singapore and the rest of the World.

Ohmi Wagyu Beef

The delightful Ohmi beef served up in thinly cut slices, medium rare as request. The fat instantly melt in mouth, meaty taste and flavorful. It is good on its own without yuzu sauce.

Ohmi Beef Garlic Fried Rice

The portion is really generous and the fried rice is fragant. But I was quite fulled and just taste a bit. (I ate a lot of garlic fried rice during work, so I won't take more)

Miso Soup

The miso soup is thick and rich with some sliced fishes.

Fruits

The Ohmi wagyu set is value for money for those who want to try the Ohmi waygu and it is really as good as it's prestige.

Mikuni @ Fairmont Singapore

Plan never keep up with the change(计划永远跟不上变化), in this gastronomic hunting journey, the Japanese cuisine definitely not in my plan, at least this is what in my mind early in the plan. I can't believe I work for Japanese cuisine up until now even though I really have not much interest on it.

Until I come across to the robatayaki at Mikuni, robatayaki is another new knowledge that I have gained from this trip. The bar collocates assorted seasonal and fresh ingredients imported from Japan, ranging from prized Kagoshima wagyu beef, bone-in kurobuta pork belly to the freshest vegetables and the Shizuoka Muskmelon.

All these colorful and wonderful ingredients obviously catch my attention, decide to put Mikuni on my list. Robatayaki, something that Malaysia doesn't have, my reason to pay a visit.


Honestly, I was disappointed with their customer service, it was a bit of let down but at the end it was solved.

When the waitress told me that the robatayaki counter is not available, definitely I felt disappointed, all of a sudden and I didn't pay more attention to what she said after that, she offers me to sit at the teppanyaki counter.

I was absently look at the menu then I asked another waitress who approached to ask if the robatayaki counter's items are available to order. I was surprised that she said available and offered me a seat at the robatayaki counter. I was totally confused. Soon, when she came back, she lead me to the counter.

Robatayaki

The traditional Japanese barbecue cooked in front of customers and served direct. The counter/bar is surrounded by carefully selected freshest ingredients on display. To order, just get the chef's attention and point at what you want for him to scoop up your choice on a huge wooden paddle and cook it right before your eyes and is served back to you on the same paddle.

Very lively setting and exciting once in a lifetime experience to come in contact with the Japanese staff as well as meeting others enjoying the evening.

Kobachi

Signature Sauces

There are four kinds of sauces to go with the meats, seafoods, vegetables and one-for-all which is Aji-panca (spicy Brazilian style dip), Aji Amarillo (spicy lemony sauce), aka-miso (red miso), and ponzu. Also, three kinds of flavoured salts (garlic, seaweed and pepper). The sauces name are hard to memorize, I get it from CAMEMBERU. Also, I agree with what she said that the grilled items are so good on their own, I just dipped some to tried out.

Kagoshima Wagyu Beef

The well-balanced marbling, succulent Kagoshima wagyu beef "lollies" are tender and flavoursome. Most gourmands would cite Kobe beef from Japan as the best while undoubtedly it is well-known and most popular, but not to forget there is a number of different regions in Japan produce distinctive type of beef as well, such as Matsuzaka, Omi, Saga, and of course Kagoshima beef.

Mount Fuji

Shochu, Apple Sour, Melon Liqueur, Fresh Lemon Juice

The food serves on a wooden paddle, as per tradition.

Bone-In Kurobuta Pork Belly

I'm very seldom eat pork, I don't like it due to its chewy fat. Until I met this lovely kurobuta pork (Berkshire pig, originating from England county of Berkshire), which bred in Kagoshima prefecture, Japan, that changed my misconception of the chewy pork fat. The aroma of the grilled pork belly is alluring even just arrived in front me. The melt-in-mouth pork belly is utterly delicious, itself is perfect on its own with any dipping sauce but squeeze in some lemon juice will give another taste of "kick".

The heavenly pork belly, divine. One of my most favourite, top dish during the trip and I would definitely return for it, purposely.

Robata Chef Tsunemori Yamamoto from Osaka

Master chef in action.

Shizuoka Muskmelon

The Japan's fruits are known as the most expensive fruit in the world. After having the wagyu beef and pork belly, I felt quite fulled. Although I would like to order the signature mushroom consomme to try but at the end changed my mind, and ordered the Shizuoka muskmelon. It is my first time try out the muskmelon, this is not cheap for the price of $50++. The muskmelon flesh is nicely ripen and unexpectedly soft, unlike rockmelon which has the firmer texture.

Kagoshima Wagyu Beef

Red Chilli Marinated Lamb Chops

Shizuoka Muskmelon

King Prawn

Teppanyaki Counter

Sushi Counter

During the whole lunch, the robatayaki room only has a married couple and me. From their conversation with chef Yamamoto, undoubtedly they are regular customer. So my prediction is most probably they have "booked" the entire room to avoid others disturb. If that is true, at least they should inform me earlier because I had already mentioned and requested for a seat at robatayaki counter while making online reservation. Who want to come from afar to try out something new with hope and expectation then leave with disappointment? Fortunately, it doesn't happen. Mikuni, is still worth for re-visit if I travel to Singapore again with enough time and budget.

L’Atelier de Joël Robuchon @ Hotel Michael, RWS Singapore

The L'Atelier de Joël Robuchon or  Joël Robuchon Restaurant by the world's most decorated Michelin star chef,  Joël Robuchon need not to introduce. He was titled "Chef of the Century" by the guide Gault Millau and awarded the Meilleur Ouvrier de France (France's Best Craftsman).

I feel really lucky to have chance to dine at one of his restaurant without fly over to other countries that need pay an amount for the flight ticket. It is now so convenience, it is so near, right at the Sentosa Island, Singapore.

The degustation menu at the Joël Robuchon is unusual pricey, SGD$565++, absolutely not a price that easy to afford by me. So, safest way is chooses the degustation menu at L'Atelier de Joël Robuchon which is more likely to suit for my budget for this first trip.

I was received their call when I having my meal at Iggy's, and honestly I have to minus the marks of the first impression for the mistake they have done for. I made the reservation online as usual, for 1pax of course but then they said the reservation for 2pax. I have to double confirm with that and soon they find out there are two reservation under the name of Mr. Wong. A mistake that really need to get rid of, how can they call the right contact no. but wrong person?

But I would said, this is the only mistake that they had made and the whole dining experience is totally fabulous.

Main Entrance at Hotel Michael, Level 1

Table Seating and Bar counter seating

I just simply like to arrive early earliest because no one will disturb me from taking a clear photo of the interior or anything else and I also like to have my meal early then I can go back earlier to have a "Good Night".

Open-Kitchen Concept

“This concept has convinced me that its informality and conviviality, where you can have just one dish or a whole dinner, is the way people want to eat today. In addition, you have the theatrical aspect, of being able to watch the food prepared.”   - Joël Robuchon on L’Atelier

This is the first time I have my fine dining meal at a bar counter seating, it is so unique experience for me.

Selection of wines

Create your own menu

It is only available from Monday to Wednesday.

Marc Vasseur

Sous-Chef de Cuisine

While I was taking some photos, it is unexpectedly that Chef Marc Vasseur welcomes and bring me into the kitchen to take more photos and have a closer look at it. It is really open-concept, isn't it?

Iberico de Bellota

Spotted this, the lovely Iberico =]

L'AMUSE-BOUCHE

Foie gras custard with red Porto wine and parmesan foam

The tiny portion of this delicate custard enough to tell me that I come to the right restaurant, making the right decision. The taste buds is bloom, ready to indulge for more.

Bread basket by Yoshihiko Tauchi

I was regret that I had totally forgot to taste at least one of the bread after the meal. I don't have take any bread at the beginning because my stomach is so small but well, I sure have the other chance when the time is come by someday, soon. The breads are so tempting, even just looks at it.

LE CAVIAR OSCIETRE

Ossetra caviar over capellini dressed with fresh tomatoes

The nicely presented capellini topped with the luxury Ossetra caviar, served with the juicy fresh tomatoes is simply yummy, refreshing and the caviar explode in the mouth and dance.

LE CRABE ROYAL

King crab on a daikon wrapping cannelloni style

The swee king crab meat wrapped with the daiko which is lightly crunchiness for the texture and dressed with the thick flavoured sauce, perhaps crab or lobster bisque, more likely similar to the taste of that.

L'OURSIN

Sea urchin on a shellfish custard with creamy corn foam

An innovative and similar dish to the Japanese's chawanmushi, velvety smooth, topped with creamy corn foam, golden crouton, raw sea urchin and some herbs/spices. Every single scoop paired with different component bring up different taste.

LE FOIE GRAS

Pan seared foie gras with apricots, rosemary and dates

Classic dish, the foie gras. I didn't expected that the foie gras come in such large portion, well at least it fits the foie gras course, that largest portion of foie gras I ever had. It is perfectly seared and seasoned, the savory foie gras serves with the sweet apricots and dates. You won't go wrong with this superb combo, it is divine.

LA SOLE

Dover sole cooked on the bone, basil broth and artichokes

Having any fish course in a fine dining restaurant(casual fine dining), I always prefer my fish to be boneless. The dover sole is firm and...perhaps a texture of bouncy, "QQ"? Very interesting to find out the Y-shaped bones when de-done it. Beautiful dish but just less impressive in the way of flavours.

LA CAILLE

Foie gras filled free-range quail with mashed potatoes

The signature main course. The quail come in a rather small portion but tender and delicate with the caramelized skin and the foie gras rather difficult to be seen. Only I discover another signature and famous dish by now, the hand-whipped mash potatoes. The mash potatoes is heavenly delicious, creamy and smooth. One is never enough.

Imported Red Potatoes from France

Source from Joel Robuchon - page officielle-

Tomonori Danzaki

Executive Chef

Before move on to the pre-dessert, I feel so lucky to see him come to here. The executive chef, Tomonori Danzaki is overseeing both Joël Robuchon restaurant and L’Atelier de Joël Robuchon. It is so pleased to have chance to take a photo with him, just like others have the autographed from their favourite artists. The moment I made up my mind to try my luck at the casino after my meal(which not include in my itinerary) and ended up with some extra income :p

L'EXOTIQUE

Exotic flavours of the island and coconut ice cream

A palate cleanser, refreshing dessert, smooth coconut ice cream but nothing so outstanding.

LE SENSATION

Creamy araguani chocolate with cacao sorbet and orea cookie

The orea cookie coated cacao sorbet neatly sat on the creamy araguani chocolate and covered with the ring-shaped chocolate disc. It is enjoyable and to end the meal.

Dessert Menu

Not so soon to end the meal, there is another dessert that I actually want to try but not include in the degustation menu.

LA SPHERE

The sphere coated with ivory chocolate and tangy raspberries

Whoala! The beautiful and brilliant dessert. The hot raspberry coulis is pour onto the sphere, and soon the ivory chocolate sphere melt to reveal the raspberry sorbet within. It is a sweet and tangy and absolutely my favourite of dish!

Victor Cher

Victor Cher served me at the bar counter seating the whole night. He reminded me one of my friend, Andy who is so similar in personalities.

Didn't have a closer look but what I believe it is Louis XIII cognac collection.

Verdict: There are a group of customers who come from the TimeOut KL and one of them has an unofficial interview with me and the other couple of diners. One question asked why I decide to try the degustation menu for a price of roughly RM765 which is consider very expensive for the Malaysian, I just said that I never has the "conversation of currency" in my mind during travel. If looks at the fine dining at Malaysia, isn't it roughly the same price of RM260++ and you can see the difference of the ingredients' grade. The degustation menu worth for the price. Except the only mistake that the receptionist made, the dining ambiance, the service, and the foods are impeccable and perfect. I have the confident to try the degustation menu at Joël Robuchon restaurant...erm, next year.