The Place Located at Sheraton Towers Hotel, Maetomo Japanese Cuisine Kaiseki & Sushi has been around for a few years but it was only until November last year where the restaurant opened up a new sushi counter. It is a lovely ambience from the entrance to the sushi counter room, decked in wooden furnishing and is a cosy space where you get a full view of how the chef prepares each course.
There are a few private rooms as well, 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 ala carte menu. I am sharing the series of courses I had by sequence.
The meal started with the Seasonal Octopus from Hyogo, Canola Flower, Kyoto Carrot and Japanese pepper leaf.
I guess authentic on the menu simply means traditional, and you cannot go wrong with the Bluefin Tuna Belly from Nagasaki and the Spanish Mackerel from Kyoto. The flavours are fresh, and tuna belly is still my favourite sashimi.
Flounder (from Hyogo), Sea Urchin (from Hokkaido), Maetomo original Royal osetra caviar (from Russia), Vinegar Jelly Sauce – This is probably my favourite course. I like how delicate and thinly sliced the flounder sashimi is, where the Uni sits on it and topped with some caviar. A bite size portion full of umami.
Next up is a series of sushi courses. The sushi here is prepared using white or red vinegar to depending on the specific ingredients for the sushi, with a showcase of both Edomae Sushi and Osaka Sushi styles. Both sushi styles originated from the classic sushi during the Edo period where Edo-Mae style sushi became served with fresh fish, whilst the Osaka Sushi is served with cooked or preserved products.
The vinegar rice used in Edomae Sushi is cooked with Kombu algae, which gives it a sweet taste. The Edomae Sushi rice contains a great amount of air, making it light and puff, whilst the Osaka Sushi, as it is pressed into its form, takes on a heavier, more concentrated taste.
Gizzard Shad (from Kumamoto)
Yellow Tail (from Toyama) – it is topped with bits chilli flakes here.
Needle Fish (from Toyama)
Charcoal Grilled Butterfish (from Ehime) – The fish is slightly salty, which goes well with the radish soaked with dashi. For the mushroom, it is quite bland on its own.
Ark Shell (from Iwate)
Jumbo Prawn (from Shizuoka)
Blackthroat Seaperch (from Nagasaki)
Four hours steamed Black Abalone served with abalone liver sauce from Yamaguchi – The highlight here is the abalone liver sauce, an ingredient which adds much flavour to the dish. Not many restaurants served abalone liver sauce, as the abalone has to be very fresh for the liver sauce to be delicious.
Red Snapper (from Chiba) – this is quite an interesting flavour profile as the snapper is polished with some sesame oil.
Bluefin Tuna Belly (from Nagasaki)
Sea Eel (from Tokyo)
A mini serving of Salmon roe with sea urchin from Hokkaido in a mocktail glass. Some omakase restaurants typically serve a mini donburi at this point, but I guess this small sushi bowl is apt for those who are already quite filled by the series of sushi courses. I was only eying the sea urchin here.
Really good tamago here with a strong dashi flavour.
Freshwater Clam Miso Soup
A trio of Musk Melon from Shizuoka, Setoka Orange from Tokushima and Tiramisu. I am satisfied with just the fruits, as the melon and orange are both very juicy.
Rants Hefty price tag as with most high end Japanese omakase restaurants in Singapore.
Will I Return Again? Maetomo showcases two different styles of sushi with a good variety of other dishes along the way. The setting of the sushi counter is intimate, while service is professional and you get that bit of interaction with the chef as well which makes the dining experience more memorable. This is a Japanese restaurant to consider if you want to splurge on an omakase meal.
Taste bud: 4/5
Hole in the pocket: 4.5/5
Overall Experience: 4/5
Maetomo Japanese Cuisine Kaiseki & Sushi
Sheraton Towers Hotel Singapore, #01-01
39 Scotts Road
Tel: +65 6219 3990
Monday to Sunday: 6pm to 10:30pm
Ranted by The Ranter