Sushi Ayumu Lunch

Today it was a quick lunch escapade with my daughter - so we went for the Yayoi and Shiwasu sets respectively. We’ve always seen Ayumu - it’s right next to the Shanghainese restaurant in Mandarin Gallery. Today we stepped in and was transported back to the Edo period. Good overall 7/10

Monkfish liver appetizer

Smoked bonito, ponzu sauce - ginger flower

Hotate grilled scallops in seaweed wrap

Mehikari, green eyed fish

Chawanmushi in crab stock (kani)

Isaki , gruntfish

Sea perch handroll, Nodoguro. Nodoguro, otherwise known as sea perch, is another sushi which is being binchotan. The nature of nodoguro is that the meat is very fatty throughout the fish, not just limited to a particular part. True enough, the flavour of the nodoguro is full of umami and is one of my favourite courses.

Young peach, palate refresh

Chutoro

Maguro, tuna

Kinmedai, golden eye snapper

Aji, horse mackerel

Baron Unni, sea urchin

Sweet shrimp, amaebi

The Shijimi Miso Soup is served at this point, which is a bowl of mini Japanese clams which gives the soup a natural sweetness.

Tuna handroll. The Ayumu Roll is a combination of some of the most premium ingredients. There is the fatty Buri, Bafun Uni, Chutoro and Shiso leaf

Ingredient is key for Edo style sushi. Most of the ingredients are sourced from trusted suppliers from Toyosu Market in Tokyo (the new Tsukiji Market) and Kyushu. The Sushi Ayumu Omakase Lunch Menu (12-piece nigiri) starts from SGD120. The Dinner Menu starts from SGD280, all featuring the signature Ayumu Roll.