Never would have guessed one day I would meet up with my follower and dinner over sushi. Lol. Cos I know even my friends don’t read my blog. Ha. But it was nice to meet up with new people and share common joy over food, Japanese even better 😀

We decided on Sushi Kyu at their new outlet located at Citygate which was only opened slightly over a month when we visited. And it was surprisingly crowded on a Thursday evening even though the chef humbly mentioned this wasn’t the case every night. We took the standard omakase course priced $129++ though we did switch out some of the sushi from the menu. But at the end of the dinner, I was really full 

A sample of how the standard menu is like

Siphone Dashi soup 

Starting with some soup to warm the stomach, the soup was cooked using an apparatus that used to brew coffee. It’s very eye-catching. I would say 100 points for the gram

Taste-wise, it’s light with a very sight taste of dashi though it wasn’t very memorable. You will probably be like, okay next dish please?

Dashi Jelly w Tiger Prawns and Dashi Vinegar (Tozazu) Jelly

The dashi jelly was the highlight. I liked how you could taste the vinegar in it. The prawns.. tasted like prawns. They had a good texture but I felt like they didn’t value-add the dish in terms of taste. But perhaps they were used so they can balance out the vinegar in the jelly. I thought the corn was a good idea. I liked how it finished the dish with some texture and sweetness overall 

Katsuo Sashimi (Bonito Flake)

The first piece was a little fishy as I ate it on its own. They definitely tasted better with wasabi. It was somewhat rather uninspiring. I thought given a choice, I would probably skip this

Chawanmushi w Fresh Seaweed

I enjoyed the texture of the chawanmushi. It was really smooth and it literally melts in your mouth. You could taste the sweetness of the egg and the dashi in it. And you will find some cooked fish at the end of the cup

Ankimo 

This was an interesting dish. The cook on it was similar to foie gras though I would have preferred my Ankimo with ponzu sauce. Lol. The Ankimo felt a little flat on its own but when you eat it with the wasabi, there was a different taste profile to it which was enjoyable 

Now, moving on to sushi proper 

Madai (Sea Bream)

I liked it when you can taste both the rice and fish with the first piece and neither overpowering each other. The rice was nicely cooked, temperature just right, and you could taste the vinegar in it. The Madai was light in general but you can taste the slight sweetness to it 

And the companion asked jokingly why we weren’t shown the fish box when the chef showed it to the next couple. The chef happily indulged us so that we could take a photo of it

Shima Aji

Slightly better in terms of fish choice, I definitely preferred this to the Madai 

Mongo Ika

This was pretty forgettable. Not my favourite I guess 

Kinmedai

Probably my favourite so far, I liked the smokiness and fattiness. But the wasabi really hit me and I had to meditate for a moment. Lol 

Hotate

The chef asked if we would like some Iwashi

Why not?

Aka ebi 

Iwashi 

I enjoyed the Iwashi and more so when the chef sliced it freshly for us. The iwashi was fatty, juicy and so flavorful 

Akami zuke 

I thought the texture of the akami zuke was good. It was soft and had hints of yuzu. But the Akami itself was rather flat

Chutoro

Otoro

Probably the best out of the tuna series. The otoro was really good. Much much better than the chutoro

Aburi Otoro

Because we get to try both of it. The aburi version was delicious too. It had a melt-in-the-mouth like texture and it tasted different from the fresh version. I liked both of them but if I had to pick one, I prefer the former

Kohada

Delightful. You could taste the fattiness and oiliness of the fish

Unagi Sandwich

Served hot, photos were taken quickly as the seaweed starts to get abit soft. The unagi was well cooked. Yummy.

Prepping the uni next

Murasaki Uni Roll

The texture was good but the sweetness of the uni was short-lived, so much that you could taste the saltiness of the seaweed towards the end

Toro Taku 

Generally, it was okay. I liked the texture of the seaweed being very crispy just that I really thought it s little salty 

Overflowing Ikura Rice

A Shunsui signature, they only stopped pouring the ikura when you asked them to stop. I overheard the chef telling the previous seating some influencers waste the ikura when they only need it for the gram. So I made sure to finish every bit of it. lol

Osuimono

Cooked using the unwanted fish parts, the light broth was sweet and delightful and a good end to the meal

And lastly, desserts, in the form of Vanilla Monaka Icecream. I found the sauce a little too sweet. I would probably asked for it without the sauce next time

Personally, I thought Sushi Kyuu was quite worth the price point. Granted, you cannot expect too much but generally I thought it was decent. I love their gari and it was a rather enjoyable dinner. I definitely see myself going back if I just want some sushi without splurging. Hopefully it doesn’t get too crowded!

Sushi Kyuu by Shunsui

371 Beach Rd, #02-54 City Gate, Singapore 199597