Hiryu Omakase

I’ve been to Hiryu several times bit the last was pre-Covid. Today, for lunch with a colleague -- decided to try. I’d rate this 6.5/10. Think it was a 7/10 before.

A few reasons.
1) having had a lot more Omakase over the years - my tastebuds adapt.
2) Hiryu is definitely at the top end range of non Michelin, non Japanese native helmed omakases.
3) the price factor - for reason 2) above; I would have expected it to be lower by 15-20% at the very least (then it would be a solid 7/10).

This glorious wagyu rice bowl is served in a traditional square bento. As expected, the wagyu was melt-in-the-mouth tender and properly seasoned; though the sauce was a touch too salty for me. Nonetheless, an enjoyable end to the meal. As much as I love a good wagyu, the star of the meal had to be the nigiri sushi.

Freshly made nigiri is unmatched— the rice, perfectly intact yet tender, balances effortlessly with the fresh fish. The warmth of the chef’s hands gently molds each piece, enhancing the flavours and texture in a way that pre-made sushi simply can’t replicate.

In addition to the aforementioned Special Lunch Set ($128), you can also opt for the Lunch Ryu Set ($198), Lunch Hiryu Set ($258), Dinner Ryu Set ($288), and the Dinner Hiryu Set ($348).

Hiryu opened in 2018 in Tras Street as a Japanese restaurant specialising in inventive Japanese cuisine. It is helmed by Chef Raymond Tan who has spearheaded other well known Japanese restaurants such as Sushi Jin, Sushi Murasaki and Kurama Robatayaki. He also served a stint at Fat Cow.