Omakase and Sake seems up and coming. Though Big Sake Bar at The Concourse Skyline is out first Omakase this year however we have rounds of Sake at various restaurant. The most memorable recent one was at Ishizuchi Sake Bar.
A total of 30 indoor seats, includes 6 counter seats meant for Omakase. Big Sake Bar catered 12 outdoor seats.
Big Sake Bar is atypical Izakaya serving a wide range of dishes and offers 40 different kinds of Japanese Sake. If you are a big Sake fan, this is the restaurant you must patronize.
We were at Big Sake Bar for their Wagyu-theme 8-course Omasake ($88 nett per person). An option with Sake is available ($108 nett per person). We went ahead with the latter.
Before, we begin our meal, we were treated to 3 different types Sake to determine our preferred choice for the night and it will be serve in a Tokkuri (carafe). First was the Nabeshima Pink Label, tokubeysu honjozo (milled to 30-40% removal of each rice grain) has a sweetish flavour note. Next is the Karachi Ki-ippon (milled to 40-50% removal of each rice grain), a dry junmai ginjyo. Lastly, was my chosen Sake, Toyo Bijin (milled to at least 50% removal of each rice grain) is a junmai daiginjyo has a sweet finish.
First course, the Century Egg Tofu. Thick concentrated Century Egg paste on silky homemade tofu.
Followed by fresh Sashimi Platter consisting of Botan Ebi, Mekajiki (Swordfish), Yellowtail and Aburi Salmon.
Next is the well-marbled, thinly sliced A4 Kagoshima Wagyu Beef Sirloin with Ponzi sauce to augment the flavour and at the same time to reduce the oily fattiness feel.
Subsequently is the Sushi Platter with mainly roes and the highlight is the deep-fried Prawn head which tasted like prawn cracker. This is the very prawn found on the Sashimi Platter.
At the 5th course, that’s the Wagyu Beef Maki with more intense and also more salty beef wrapped with little rice and chewy seaweed.
More rice dish to fill the appetite, Negitoro Don. Minced Tuna underbelly with lots of chopped spring onions. And a raw egg for mixing. Some love it, while other don’t. I belong to the latter as I didn’t enjoy the mashy feel of minced Tuna.
Before moving to the last dish is the Asari Miso Soup. The white Miso is cooked in a seafood broth instead of Dashi stock. Therefore, the flavour was more robust and intense.
Meal is never complete with desert hence Yuzu Sobert was served. In this Yuzu intense flavoured Sobert, tiny cubes of Citrus peel were added to enhanced the aroma. Alternative option is Gonna Ice Cream.
With such fresh and quality ingredinents at such an affordable price point, we highly recommend the Omasake at Big Sake Bar.
Big Sake Bar
302 Beach Road #01-02, The Concourse Skyline, Singapore 199600
Mondays – Fridays 1200 to 1430, 1800 to 0000 | Saturdays 1800 to 0000 | Closed on Sundays and Public Holidays
- Circle Line – Nicoll Highway
- At or opposite Golden Mile Complex along Beach Road – 100
*Disclaimer: This was media invite.