[Kingfisher]

It has been ages since I last visited Sushi Kanazawa (formally Sushi Kikuzawa). During this period of absence, the shop had changed hand and was taken over by one of the local chef. Initially I was still worried that the quality might goes down after the departure of the Japanese owner but this was not to be.

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Tucked inconspicuously between Shaw House and the Thai Embassy, most casual diners might be forgiven for not venturing up to the second floor where there are a few eateries and restaurants. A tiny shop space with a seating capacity of around 25 persons (13 at the counter, 2 at the side table and about 5-6 for the tatami room).

Sushi Kanazawa Pte Ltd
360 Orchard Road, #02-13
International Building
Singapore 238869
Tel: 6738 3833

Business Hour:
12pm – 3pm and 6pm – 10pm

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Chef Henry Tan helms the business as both owner and chef. Overheard the conversation between him and the couple who was seating beside me that it was very tiring having to have to work 7 days a week with no rest in between.

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[Kingfisher]

Whether it’s your first time there or a return visit, I suggest you let the chef serve you instead of ordering yourself. You may be surprised at what the chef comes up with that is not on the menu. If you like a certain item, you can then order it again.

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First up the appetisers like this Lotus Root with seaweed and julienned chilli was still crunchy to the bite.

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[Kingfisher]

The Enoki Mushrooms had a creamy-like flavour to it that was very pleasant to the taste buds. According to the chef, the appetisters changes often so some of them are not listed in the menu.

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Edamame - This immature soybeans in the pod, which commonly are found in the cuisines of Japan.

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Sashimi Moriawase - A one serving only platter of Tuna, Salmon, White Fish and Squid Sashimi. For dinner you get an extra Sweet Shrimp but you are also paying an additional $10 more for it plus a few extra sushi items not found during lunch.

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[Kingfisher]

Shake no Ponzu (Salmon in Ponzu Sauce) - Basically cubes of raw salmon soaked in ponzu sauce which is a citrus-based sauce. This sourish sauce lend itself well to seafood based dishes.

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Nikujaga (Stewed Chicken & Vegetables) - A light soup with small pieces of chicken, radish, fried beancurd and jelly-like thing.

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Once you are seated, order yourself a Chawanmushi or two as it takes time for them to steam it and be served. Arrived piping hot, this steamed egg custard was a tad bland for me so I made use of the shoyu with wasabi that I had for the sashimi and sprinkled a few drops onto it. Now it just perfect.

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Shake and Unagi Aburi (Seared Salmon and River Eel) - Seared with a food torch, the surface of the fish/eel quickly achieved a lightly charred appearance. The unagi especially, benefit from this style of cooking as the sweet sauce caramelized to give it that sweet charred flavour.

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[Kingfisher]

Assorted Sushi of Aji (Horse Mackerel), Salmon and Unagi Aburi. I am not sure what the white fish was though.

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Saba Aburi and Aji (Horse Mackerel)

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Another first to order item was this Takoyaki which came with ample piece of octopus in each ball drizzled with takoyaki sauce and mayonnaise plus Katsuobushi shavings or more commonly known as bonito flakes.

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Amaebi Mentai Aburi (Seared Sweet Prawn with Cod Roe) was a Chef's recommendation. Slightly crunchy shrimp smothered with cod roe paste and seared to a yummy delicious bundle of joy.

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[Kingfisher]

Awabi and Tai (Abalone and Sea Bream) - The abalone I had that day was soft unlike the chewy texture we are accustomed to.

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Hotate Aburi (Seared Scallop) - The seared scallop had a citrus taste akin to lime. Have no idea what the other sushi was.

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White Tuna - Technically this is not a tuna but Escolar, which is a snake mackerel. It has been banned in some countries, including Japan, because of the laxative effect of the wax esters in its flesh so try to limit your intake to a few pieces of it. See here for more information.

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Salmon Belly and Minced Salmon - Was surprised the chef served us this salmon belly sushi which according to him just came in the morning. It practically melts in my mouth.

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[powder blue]

looks so delicious, how much did it cost?

[Kingfisher]

powder blue, on 07 May 2012 - 04:00 PM, said:

looks so delicious, how much did it cost?

Cost $29.90++ for a weekday lunch. I will be posting more details later on.

[Kingfisher]

Ika and Tobiko (Squid and Flying Fish Roe) - Simply love these crunchy roes. Would have been nice if they also served Ikura (Salmon Roes) during lunch but that is reserved for weekend dinner only.

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Chirashi Don - Being a rice kind of person, I ordered this small bowl of Mixed Sashimi Rice which was not only pretty to look at but tasted good too.

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Fugu (Puffer Fish) - Actually don't fancy this puffer fish sushi which I found it rubbery and yet plain. Maybe that was what the plum sauce was for, to add a layer of taste to it.

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Negitoro Temaki (Minced Belly of Tuna) - Handrolls are typically not what I will order for a buffet but at least the seaweed was crispy.

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[powder blue]

Thanks, looking for a place that have good sashimi and aburi

[Kingfisher]

powder blue, on 07 May 2012 - 07:30 PM, said:

Thanks, looking for a place that have good sashimi and aburi

Sashimi is one serving only.

[Kingfisher]

Kajiki (Swordfish) - Another of my favorite fish.

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Unagi Aburi - Can't resisted ordering more of this seared river eel sushi.

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Another reorder was this Amaebi Mentai Aburi (Seared Sweet Prawn with Cod Roe).

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[Kingfisher]

Maguro with Special Sauce and Tamago - Tuna with a sweetish sauce and sprinkled with sesame. And the egg on that sushi was huge!

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Craving satisfied, time for dessert which was jellies and pudding. Each diner was limited to two portions.

Peach Jelly with Nata de coco

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Lychee Jelly with Nata de coco

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Apple Jelly with Nata de coco

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[Kingfisher]

Mango Pudding

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The price to pay for the craving was $37 each.

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I am glad the standard had not degraded after the change of hands. Overall I found that the rice balls have shrunk and they don't increase in size after you have reached their "quota". Moreover the local boss is more friendly and can engaged you in small chit chat.

To maximize the value, best to go during weekday lunch as it cost $29.90++ while dinner is $39.90++. If you decided on a weekend or public holiday then it get expensive at $39.90++ for lunch and a whopping $48++ for dinner.

Just jellies and pudding was not enough for me so I stopped by Mei Heong Yuen Dessert at ION for some more dessert. :D/>

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Mango and Strawberry Snow Ice

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[Kingfisher]

Mango and Strawberry Snow Ice - The pearls are just like Ikura but slightly bigger. When you bite into one, the liquid burst out from within. though it's sweet.

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