For real sushi lovers

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Things come and go. But, my love for sushi remains.

So, you may have heard that a new sushi shop has opened in town.

Welcome to Sushi Ayumu.

It’s high-end sushi, where every piece of sushi is carefully crafted, and freshly served in front of you, piece by piece by the Chef.

Raw ingredients including vegetables and fruits are imported from Japan, sourced mainly from Kyushu, Hokkaido and Tokyo’s Tsukiji, depending what’s in season. The quality of produce is as fresh as it gets.

It’s for real sushi lovers!

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There’s something else I want to shout about.

The rice, which is an important component of sushi. It’s so good, I can even eat it on its own.

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To put the rice to the test, I asked the Chef for a a bite-sized ball of rice to eat it on its own. The rice has a pleasant vinegared taste that’s not over powering. Rice grains are distinctive, plump and springy. Incidentally, the rice is not a pure white because high-grade red vinegar is added.

Layer it with raw fish or seafood,  and the rice taste takes on a different characteristic. A light sweet flavour develops, and the tang from the vinegar gives the rice an extra oomph.

It was excellent.

The sushi rice is made by Sushi Ayumu’s Head Chef, Ryoichi Nakatani, who is born and bred in Chiba prefecture, and had worked in Tokyo before coming to Singapore. He uses high grade rice from Hokkaido, which is known for its clean air and pristine water from the mountains.

His dainty wife Emi Nakatani takes care of the kitchen in Ayumu. Her appetisers and cooked dishes are like little jewels shining in beauty. While cooked dishes may not be the star in a sushi course, they are a lovely interlude.  The white eggplant which was in season when I visited the shop, was a joy to behold.

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Something you should know about is that Ayumu serves wild tuna, which is limited in quantity. You see, wild tuna is overfished, and supply is scarce, so it’s not often that  it’s available.

Wild tuna is a vivid red, leaner, and contains more proteins and lesser fats than farmed ones, which are usually fed a fat rich diet. And so, you taste the real great flavour of the wild tuna which sushi connoisseurs appreciate – the real thing. Like many, I had thought excess fattiness in a tuna indicates a higher quality. But really, you’ve got to distinguish between wild and farmed tuna.

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Lunch is an affordable way to try out the restaurant, while dinner showcases the best of Sushi Ayumu. Sushi sets and Omakase menu are available for lunch and dinner.

If you enjoy sake, which I do by the way, there’s a fine selection in the shop. I had the  Watari Bune Junmai DaiGinjo which won a couple of wine awards, and described as liquid gold by some critics. This sake has a floral bouquet, deep taste and is refreshing. I hear, it’s the owner’s personal favourite.

This is an artisan sushi shop that reflects quality, and focuses on the pureness of its ingredients.

Made for real sushi lovers.

Photo credit: KL

 

 

 

 

 

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