The place Located at the Sheraton Towers Hotel, Maetomo Japanese cuisine Kaiseki & Sushi has been around for a few years, but it wasn’t until November last year that the restaurant opened a new sushi counter. It’s a nice ambience from the entrance to the sushi counter room, adorned with wooden furniture and it’s a cozy space where you have a full view of how the chef prepares each dish.
There are also a few private rooms and another dining room which houses the Kaiseki counter which faces the kitchen where you can catch a glimpse of the chef in action.
The food Choose from the Kaiseki menu or the Sushi menu, where I had the Omakase sushi course (S$380++). Alternatively, the restaurant also offers an à la carte menu. I share the series of classes I had by sequence.
The meal started with seasonal Hyogo octopus, canola flower, Kyoto carrot and Japanese pepper leaf.
I guess authentic on the menu just means traditional, and you can’t go wrong with the bluefin tuna belly from Nagasaki and the spanish mackerel from Kyoto. The flavors are fresh and the tuna belly remains my favorite sashimi.
Flounder (from Hyogo), sea urchin (from Hokkaido), Maetomo’s original royal osetra caviar (from Russia), vinegar jelly sauce – This is probably my favorite dish. I love how delicate and thinly sliced the plaice sashimi, where the uni sits on top and tops with caviar. A bite full of umami.
Next comes a series of sushi lessons. The sushi here is prepared with either white or red vinegar depending on the specific ingredients for the sushi, with a showcase of Edomae Sushi and Osaka Sushi styles. Both styles of sushi originated from the classic sushi of the Edo period, where Edo-Mae style sushi was served with fresh fish, while Osaka sushi was served with cooked or canned items.
The vinegar rice used in Edomae Sushi is cooked with Kombu seaweed, which gives it a sweet taste. Edomae Sushi rice contains a large amount of air, which makes it light and puffy, while Osaka Sushi rice, when pressed into its shape, takes on a heavier, more concentrated taste.
Gizzard shad (from Kumamoto)
yellow tail (from Toyama) – it’s topped with chili flakes here.
needle fish (from Toyama)
Charcoal Grilled Butterflyfish (from Ehime) – The fish is lightly salted, which goes well with the dashi-soaked radish. For the mushroom, it’s pretty bland on its own.
Arch Shell (from Iwate)
giant prawn (from Shizuoka)
Blackthroat perch (from Nagasaki)
Black abalone steamed for four hours served with Yamaguchi abalone liver sauce – The highlight here is the abalone liver sauce, an ingredient that adds a lot of flavor to the dish. Few restaurants serve abalone liver sauce, as the abalone must be very fresh for the liver sauce to be delicious.
Snapper (from Chiba) – this is quite an interesting flavor profile as the snapper is polished with sesame oil.
Red tuna belly (from Nagasaki)
sea eel (from Tokyo)
A mini portion of Hokkaido sea urchin salmon roe in a non-alcoholic glass. Some omakase restaurants usually serve a mini donburi at this point, but I guess this small sushi bowl is suitable for those who are already quite full from the series of sushi courses. I was only looking at the sea urchin here.
Very good tamago here with strong dashi flavor.
Miso soup with freshwater clams
A trio of Musk Melon from Shizuoka, Setoka Orange from Tokushima and Tiramisu. I only stick to fruit, because melon and orange are both very juicy.
Getting mad Priced high like most high end Japanese omakase restaurants in Singapore.
Will I come back? Maetomo presents two different styles of sushi with a good variety of other dishes along the way. The sushi counter setting is intimate, while the service is professional and you also get a bit of interaction with the chef, which makes the dining experience more memorable. This is a Japanese restaurant to consider if you want to splurge on an omakase meal.
Make your reservations instantly at Sol & Luna here.
taste bud: 4/5
Hole in the pocket: 4.5/5
Overall experience: 4/5
Maetomo Japanese cuisine Kaiseki & Sushi
Sheraton Towers Singapore Hotel, #01-01
39 Scotts Road
Tel: +65 6219 3990
Monday to Sunday: 6 p.m. to 10:30 p.m.
Rated by The Ranter