Haku Sushi Has $68++ Omakase At Great World | Eatbook.sg
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This New Sushi Restaurant Has $68++ Omakase With Eight Courses At Great World

18th August 2023

Haku Sushi has affordable omakase at Great World

haku sushi - seasonal fish

Omakase meals are such a treat, but they don’t always have to break the bank. More and more, Japanese restaurants are rolling out wallet-friendly, pared-down versions of their more expensive tasting menus, andĀ Haku Sushi sets themselves up as stiff competition, with their $68++ omakase meals, spotlighting Kansai-style sushi and a super unique red-wine shari (sushi rice).

haku sushi - storefront

Located in Basement One of the revamped Great World, Haku Sushi is one-half of a dual-concept restaurant; the other half is Kou Teppan, with a first-of-its-kind personal teppan, plus wallet-friendly teppanyaki omakase sets priced from $58++.

haku sushi - sushi counter

Haku Sushi is led by Chef Yamamoto Yoshiki, whose impressive culinary resume spans more than 35 years at sushi restaurants all over the world, including time at Michelin-starred Sushi Ginza Onodera, overseeing menu development.

haku sushi - chef's appetiser

The lunch omakase, orĀ IrodoriĀ menu, is priced at $68++, whileĀ Nishiki ($88++), which we tried, is only available at dinner. Both of these start with a course of Chef’s Appetiser, a trio ofĀ Japanese Greens in Dashi,Ā Red Shrimp with Dry Roe, andĀ Unagi Shirayaki, or white-grilled eelā€”seasoned only with salt.

Also affordably priced is theirĀ Sake Pairing, priced at $48++. Otherwise, you might get a Sake Flight, which is just $15++ for three shots of sake.

haku sushi - seasonal sashimi

Like all Japanese restaurants worth their salt, Haku Sushi imports their seafood fresh from Japan several times a week. Instead of the more common Toyosu Market, their seafood hails from Osaka. On our Seasonal Sashimi plate, we were servedĀ Tai,Ā Kanpachi, andĀ Akamiā€”sea bream, amberjack, and bluefin tuna respectively.

haku sushi - oyster

We also got to try Kaki, or Japanese oyster, dressed with ponzu jelly that balanced out the sweet creaminess of the large, meaty shellfish. You’ll get this as a fourth sashimi item on this course; otherwise, you can add it to your lunch menu at $6++ a piece.

haku sushi - chawanmushi

The next course isĀ Chawanmushi, which is topped with seasonal seafoodā€”in our case, snow crab. Slices of yuzu peel brightened each mouthful of the silken steamed egg, while house-made sesame tofu made for a nutty, creamy addition.

haku sushi - chutoro

On the Irodori lunch menu, you’ll be served five kinds of seasonal sashimi, but only three with Nishiki at dinner. These come with Akazu shari, or red vinegar shari, which lends the rice a very light, reddish hue, along with its characteristic umami flavour.

haku sushi - chef aburi

We started withĀ Chutoro, or medium-fatty tuna, and Kanpachi, while our serve of Taichiuo, AKA beltfish, came lightly aburi-ed. Should you be craving tuna, Chuturo Nigiri ($10++) andĀ Ootoro Nigiri ($12++) can be ordered too!

haku sushi - snow crab cream croquette cross section

Next up is theĀ Agemono course, which is not included on the lunch menu. Since snow crab was in season, it was transformed into a cream croquette that sat in a tart tomato-based sauceā€”a nice counter to the rich cream centre.

haku sushi - refreshing jellied broth

If you’re having lunch at Haku Sushi, you’ll be served yourĀ Hashiyasume palate cleanser course after the chawanmushi, before the seasonal sushi. At dinner, it comes after the decadent deep-fried dish. ē®øä¼‘ć‚, the Japanese writing for hashiyasume, literally translates as ‘chopsticks rest’: in other words, to rest your chopsticks between courses. The jellied broth of eggplant and lady’s finger, with its light hint of wasabi, definitely did its job.

haku sushi - red wine shari

Unique to the dinner menu and Haku Sushi is Chef Yamamoto’s signature red wine shari, which sports a darker, maroon tinge. Its smell and taste are faintly reminiscent of grape-flavoured Hi-Chew, which might throw some diners off, but works exceedingly well with the seafood that he pairs it with.

haku sushi - spear squid

On this, hisĀ Tokusen Sushi course, Chef served usĀ Tai,Ā Yari Ika, AKA spear squid, andĀ Ikura.

haku sushi - ikura sushi

If you’re a fan of ikura, or salmon roe, you’ll be happy to know that not one of those briny pearls will go to waste, since this gunkan comes in a bowl with the ikura ladled over to serve.

haku sushi - kanpyo handroll

TheĀ Handroll course that is included on both lunch and dinner menus starsĀ Kanpyo, or gourd shavings. This wraps up the majority of the meal, though you could also opt for more add-ons.

haku sushi - uni & negitoro handroll

Fairly reasonably priced is theĀ Uni Negitoro Handroll (+$15++), loaded with fatty minced tuna and lobes of uni. It’s absolutely worth the extra expense.

haku sushi - asari clam red miso soup

With that, we ended with the SoupĀ course, where we were servedĀ Asari Clam Red Miso Soup. We were surprised when we found large clams within, rather than the puny ones we had expected.

haku sushi - dessert

TheĀ Chef’s Dessert to round up the meal is a duo of house-made matcha warabi mochi with ice cream.

haku sushi - warabi mochi

It is paired with kuromitsu, AKA Japanese brown sugar syrup, which added a nice caramel sweetness to the bitter notes of matcha in the mochi.

For more affordable omakase options, check out G-Izakaya at Golden Mile Tower, or NOKA by Tippling Club on the seventh floor of Funan!

Address: 1 Kim Seng Promenade, #B1-134, Great World, Singapore 237994
Opening hours: Daily 11:30am to 3pm, 5:30pm to 10pm
Tel: 6235 1645
Haku Sushi is not a halal-certified eatery

NOKA By Tippling Club Has $80++ Lunch Omakase With Snow Crab, Black Cod Miso And More

Photos taken by Melvin Mak.
This was a media tasting at Haku Sushi.

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