24 Feb '13, 11pm

Sushi Mitsuya and chef Ryosuke Harada – exciting newcomers to Singapore’s sushi scene

Sushi Mitsuya and chef Ryosuke Harada – exciting newcomers to Singapore’s sushi scene

But some of Mitsuya’s other dishes were more experimental, and owed less to Harada the traditionalist than Harada the tinkerer. “As an apprentice chef, I had to prepare meals for my master after the restaurant closed,” Harada-san tells me. “I didn’t want to serve him the same sushi day after day, so I tried many different combinations of fish and ingredients.” This explained, among others, the smidgen of luscious minced shrimp on top of a piece of sea bream sushi; a gentle ablution of sudachi on kamasu , served aburi-style; and, in one of the highlights of my meals, tender slices of yari ika , poached for seconds in hot water before being cooled in an ice bath and then dotted with yuzu pepper paste. Riddled with minute striations from Harada-san’s knife, the squid’s texture was almost as tender as the barracuda, almost as nectarine as the next course – tairagai sashimi ser...

Full article: http://chubbyhubby.net/restaurants/sushi-mitsuya-and-chef...

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