[Media Invite] Omakase Dinner at MAI by Dashi Master Marusaya

46 Bukit Pasoh, Singapore 089858

Tel: 6327 8414

Website: https://bitejapan.asia/mai/

Facebook: https://www.facebook.com/mai.by.marusaya/

After a long hiatus, I was honoured to attend Sushi and Omakase food tasting at MAI by Dashi Master Marusaya.

This hidden gem of a 38-seater Japanese restaurant is no stranger to native Japanese in Singapore, and is currently helmed by friendly and talented Chef Ono Hiroyuki. There are also 2 private dining rooms in this lovely, simple yet elegantly designed restaurant.

MAI by Dashi Master Marusaya has launched its signature Sushi & Dashi Omakase at an affordable price of S$88++ per person for Japanese cuisine aficionados.

Dashi is the foundation of Japanese cuisine and is prepared from an amalgamation of two ingredients: kombu and dried bonito flakes. The most popular type of Dashi is prepared from Katsuobushi (dried bonito flakes). Katsuobushi is usually produced by simmering, smoking and drying for a year.

Here at MAI by Dashi Master Marusaya, they take pride in their Katsuobushi which takes two years to process. This tedious process has enabled MAI to produce delectable, nutritious and healthy Katsuobushi which abounds with umami flavours. Their dashi is 100% natural and does not contain MSG or other artificial seasoning. Let's check out the very palatable food here.

MAI by Dachi's new Sushi & Dashi Omakase kickstarts with a seasonal appetiser. We had the Hotaru Ika (Firefly Squid) with Japanese Kai Lan and Katsuobushi (Skipjack Tuna)- a Spring dish; a beautiful combination.

Following that, a refreshing delight of Black Sesame Tofu with Ikura in Dashi Stock (Soya sauce, mirin, dashi).

Next up, utterly mouthwatering and fresh Sashimi Platter. Note that for tasting's purpose, we tried 3 types of raw fish but the Omakase set comprised of 2 types on a rotational basis.

Akami (lean part of the tuna along the fish's spine) Chutoro (medium fatty tuna) Kinmedai (Splendid Alfonsino) Sawara (Spanish Mackerel) (Garnished with Shiso Flower).

Then we had the Tamago (Japanese Omelette) in Dashi topped with Katsuobushi (Dashi Stock - Soya Sauce, Mirin and Dashi).

Following that, Sakura Ebi with Ashitaba (Angelica Keiskei, also known as Tomorrow's Leaf) with Matcha Sea Salt and Japanese Lime (Tempura Style). A very different kind of tempura - texture was light and melted in the tongue instantly.

Another scrumptious contender graced the table next. Hokkaido Hairy Crab (Kegani) with Sweet Vinegar Sauce topped with Hokkaido Uni (Sea Urchin). I loved the sweetness of the Kegani combined with the buttery-textured uni.

Following that, Iwate Wagyu with Bamboo Shoot and Japanese Kai Lan in Sukiyaki Sauce. Alluring and sweet, it was not hard to see that even the last drop of gravy was lapped up.

The next dish to be enjoyed was the Hotate (Scallop) and Uni (Sea Urchin) Handroll, smooth and crunchy and decadent all in one.

Next up, Wild Fresh Tai (Red Snapper) with Tai Liver. Exotic flavours burst in the mouth with this one.

Then we tried the Marinated Akami (lean part of the tuna along the fish's spine) Maguro and Aburi Otoro (Tuna Belly - Fatty Part of the Tuna). The texturized differences brought about an enjoyment to this dish.

The Saba (Mackerel) with Momiji Oroshi (Spicy Grated Daikon Radish). A localised hint of spiciness to this dish made it all the more desirable to me, and yearned for many more pieces, if only just to savoir the Momiji Oroshi.

Simple but satisfying, a tinge of zest to the chewy texture of Ika (Squid) with Yuzu.

Kuruma Ebi (Tiger Prawn) stuffed with Egg was our next delight. The springy freshness of the tiger prawn was addictive.

Exploding with texture and flavours, was the Maki with Cucumber, Japanese pickles, Chopped Tuna and Aburi Otoro (Flame Seared Tuna Belly - Fatty Part of the Tuna), topped with Ikura.

Last but not least, Miso Soup with Tofu Skin and Cabbage.

Finally, to wrap up the quality meal, what could be better than Daifuku (Mochi stuffed with Strawberry) to chill the palate and bring about some sweetness?

It was a very entertaining dining experience especially with the light humor and knowledge of friendly Chef Ono, who works with a passion. Highly recommended food and excellent service - do make your way down once the outdoor dining ban has been lifted.

Thank you Jennifer Consultancy for the invite and Chef Ono and team for hosting us!