Japanese food culture emphasizes freshness, vibrant color and immaculate sculpture-like presentation. Hokkaido Sushi Restaurant takes all of the above to a higher level. And now they introduces the Hon-Maguro Week with Tuna cutting event. The tuna cutting event will be on either the 2nd or 3rd Tuesday of the month as the these date coincide with their delivery dates.

 

Bluefin tuna, an incredibly marbled species, is often compared with Wagyu Beef. Hence its crown title is “Wagyu of the Sea”.  Since it dwells in the colder water, hence their stored fats are at impressive amount.

 

 

Hon-Maguro Week

 

They flew in an uncut 60kg Bluefin tuna (Hon-Maguro) in the morning from Tsukiji Market, Japan for the tuna cutting event in the evening. All within a 12-hour time frame to ensure freshness.

 

 

Let the cut began …

The Chef started by preparing the Bluefin Tuna.

 

 

Next the head is separated from the body.

 

 

Followed by cutting up the Tuna into half laterally.

 

 

Subsequently, cut it into further half for more manageable cut.

 

 

 

And more manageable cut .. Lastly a nice big cut of Wagyu of the Sea is presented.

 

 

 

The Bluefin tuna (Hon-Maguro) can be prepared in many ways, sashimi, sushi, temaki (Handrool), Negitoro (minced fatty tuna) or even as a cooked dish. The guests were pampered.  They had specially 3 different cuts from the tuna. Namely, Otoro (Extra Fatty Tuna), Chutoro (Fatty Tuna) and Akami (Lean Tuna). The normal distribution within the tuna is about 30% Akami and 50% Chutoro. Lastly the 20% Otoro is often regarded by many food critic as the most premium cut in the world. Hence it is the most expensive.

 

Bonus of the night

Guest attending the Hon-Maguro Week will get the three different cut of Tuna as the Premium Sashimi Platter (up $38). I started with Akami (Lean Tuna), then Chutoro (Fatty Tuna) and savor the Otoro (Extra Fatty Tuna) last. In addition, Adding only dash of wasabi and nothing more in order to savour the most out of it. This allows me to savour the difference in texture due to gradual increase of fats. Seriously, those fats taste really good!

 

 

Next the Head Chef Alen Tok presented the bone marrow. Though I know many good things about bone marrow and ate them too, but not in its raw form. Furthermore, it was a fish bone marrow! Mind you, this is also not for the faint-hearted.

 

On the next plate, sat the jelly like substance, jiggling on the plate while the waitress placed it down. It has no smell, encased in the spine bone, linger with bits and pieces of tuna meat.

 

 

“Add a bit soya or wasabi to go with it.” greeted with a cheeky smile from the Chef Tok. I took courage, dash a bit of soya and go for it. It was my delight, it took after the soya taste instead! “There is another one on the other end of the bone.” said Head Chef. This time, I tried with wasabi and the same result. It took after the wasabi taste.

 

I can now boldly claim that I tried something only a few Singaporean ever tried or dare to try. If I were to boldly recommend, pair it with sake and I believe it would be mind blowing.

 

Food and more food!

Beside the freshly sliced Bluefin tuna, Hokkaido Sushi Restaurant offered a selection of their other signature dishes.

 

 

First the Pitan Tofu (Century Egg with Tofu) is a must have.

 

 

Thicked slices of Sashimi Moriawase served.

 

 

Some cooked food such as Ginkarei Shioyaki (Halibut with Salt).

 

 

Assorted Tempura.

 

 

And lastly Assorted Sushi

 

 

NAHMJ Verdict

 

Fresh delivery and presentation are of an impressive stance. I had several “first” in very night of the Hon-Maguro Week. Food served are of a cut above the rest and I truly believe Hokkaido Sushi Resturant brings a different kind of dinning experience. Aim to go for their Bluefin Tuna Cutting event. Its at either 2nd and 3rd Tuesday of each month. Do call the restaurant to check for availability.

You will be awed!

 

 

 

Hokkaido Sushi

81 Anson Rd, Level 9, M Hotel Singapore, M Hotel Singapore, 079908
Tel: +65 6221 3075

Website: http://www.hokkaidosushi.com.sg/

 

Opening Hours

 

Daily  1130 to 1400, 1800 to 2200

 

Getting There

 

By MRT:

East West line –Tanjong Pagar Station

 

BY Bus:

Along Anson Road: 10, 10e, 70, 75, 97, 97e, 100, 106, 107, 128, 130, 133, 162, 196, 196e, 513, 531, 589, 850E, 868, 951E and 982E

 

Rating: 7.5/10