Was looking for a place to celebrate the friend’s birthday and after narrowing down all the options, we were back to Japanese cuisine again. lol. So eventually, we decided on Omakase @ Stevens, taking the 8 course menu priced $333++ They were still at their Winter Menu so yes, you still get your shirako and crab delicacies who those who enjoy such flavours

Was seated right at the centre cos a friend had asked the front of the house to sit me there. I laughed when the message was brought across to me

Hassun

Dinner soon begin with the appetisers for the evening

Scallop, Wasabi, Vegetable Consomme

Consomme was light, refreshing with the wasabi oil lingering on your palate

Squid, Caviar, Monaka

This was their interpretation of sushi. I thought it was a good one-bite, though it was a little far of a stretch to link it to sushi. lol

Wagyu, Egg Yolk, Salted Pepper

This was the heaviest on the flavour. You could taste the yolk wrapping everything together. Very good crunch from the popiah skin to give it different texture in one bite. It was smart to incorporate shiso leaf else I thought it was a little too jelat

Inaniwa Udon

Snow Crab, Sea Urchin, Sweet Prawn

I actually expected more from this dish. Like it was good but that’s about it. As I was chewing the udon, my mind was actually wondering to the udon from hmmt and comparing their flavours. Broth was decent and udon has a nice chewy texture but they could really do more with the depth of this dish

Shirako

Balsamico, Hollandaise Sauce

The shallots at the bottom really brought everything out. Shirako was done nicely, finishing off with a faint seaweed chip on the top

Awabi

Inspiration from beef wellington

Abalone, Cod Fish, Pie Crust

This really blew us away. Everything was so well-made and cooked. It was just wow

Wagyu

Beef Cutlet, Red Miso, Madeira

Beef was quite nicely done too. The slight char, to the tenderness of the meat and the right amount of oil as you chew into it, balanced off with a sweet and salty miso sauce

Signature Donabe – Oyster

We had the option to choose the beef or oyster donabe and I insisted on the oyster

I was glad we chose the oyster. This claypot rice was so good the friend had 3 bowls of it. lol

Mikan

Mandarin Orange, Marigold, Coconut

Ichigo

Strawberry, Genoise, Candle Souffle

The dessert was spectacular. How they managed to encase the fresh strawberry with a sugar casing and still made it taste good. This was really quite a good end to the meal

Petite 4

And petite 4 with an umeshu-made jelly which was really quite good

I thought the meal got better after the shirako. Like the first few dishes were good, but it was expected of what a fine-dining Japanese cuisine should serve. But the rest of the dishes got the wow factor, so am glad the meal ended a good note

Also overheard – this one of the better menu they had, so am glad we gave it a try!

Omakase @ Stevens

Novotel Hotel on Stevens

30 Stevens Rd, #01-03, Singapore 257840