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2022-03-06
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Gassan is a new Japanese restaurant that serves high end Japanese fine dining. Though the place is big, there are only limited seats for omakase. Due to the dinner ban, we changed our plan here for lunch and we were happy to be seated in a private room to enjoy a splendid meal during this stressful time..Their omakase lunch is at $888/person and we added a bottle of Aramasa Colors (Ecru) that was highly recommended by the staff there and it didn’t disappoint..🥂Snow Crab Steamed Egg and Fish RoeF
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Their omakase lunch is at $888/person and we added a bottle of Aramasa Colors (Ecru) that was highly recommended by the staff there and it didn’t disappoint.
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🥂Snow Crab Steamed Egg and Fish Roe
First we had the steamed egg that was filled with pieces of snow crab. Some ponzu sauce was added to the fish roe and paired surprisingly well with the egg.
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🥂Shima Aji 深海池魚
The shima aji was so rich in flavour and the aftertaste was so unique when added a bit of the Perilla flowers.
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🥂Bonito 鰹魚
The sauce was just right with vinegar and onions added. The fish itself was a bit chewy with a nice smokey taste. It looked like an art work after spreading some fleur de sel.
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🥂Tsubugai 白毛貝
The kumbu soup was so concentrated as it was boiled for at least 3 hours. The texture of the tsubagai was just right but could be more flavourful.
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Even the pickled vegetables were very delicious and appetising. We kept asking for more.
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🥂Sayori 針魚
The firm texture gave a good bite with a bit of diced ginger on top to bring out the flavours even more.
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🥂Hokkigai 北極貝
The Hokkigai had a great bouncy bite and the sourness from the lime juice completely blended.
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🥂Shiro Ebi 白蝦
Was truly satisfied with the wonderful sweet and buttery taste.
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🥂Kimedai 金目鯛
The chef put some scallions on top to further bring out the umami taste. Another good one.
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🥂Barracuda 梭子魚
The skin was lightly seared and it was blushed with some yuzu sauce to give a mild but delicate taste.
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🥂Aji 池魚
Also added some scallions on top to enhance the flavours, another good one that gave a tender and buttery taste.
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🥂Cuttlefish 墨魚
Topped with lemon skin and sesame, the taste was bold but I liked it especially the bouncy texture.
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🥂Sweet Shrimp 甜蝦
Marinated with the shrimp’s head juice, it was a party in my mouth.
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🥂Chutoro 超拖羅
This is always my favourite part of toro as the balance on the fat level is more to my liking. Soft and without tendon, one shall not forget the taste.
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🥂Bafun Sea Urchin
No omakase is complete without sea urchin. It was very creamy and sweet with wonderful umami flavours. I just want more and more. The seaweed was very crispy after being heated up.
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🥂Tuna Hand Roll
Not the best part of the tuna was chosen so it’s better to have the hand roll with minced tuna. A great wrap up of the sushi part.
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🥂Saikyo Miso Yaki Black Cod
Here comes the grilled black cod that was flaky, buttery and soft. Underneath the cod was the beef from the famous @hiyamahk
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🥂Chicken Soup
It was love at first sip. Very intense and sweet in flavour. My stomach immediately got warm and was ready for dessert.
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🥂Dessert
Dessert was melon and cream puff. The melon was juicy and sweet. The chef also added a piece of Tamago for us and it was soft and fluffy.
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Services were great and the food was fairly good. Hopefully we could come again and try their dinner soon.
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Overall rating: 9/10
Bafun Sea Urchin
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