Wolf Bargain(Kei Hachi)
Last week I have the privilege of having a Japanese Omakase(Chef’s selection) arranged by my wife in celebration of my birthday. Now I have the privilege of introducing my readers to one of the most value for money Omakase in Singapore. The Japanese restaurant is located at the start of Keong Saik Street which is famous for a host of other western cafes, bakeries and restaurants. The Japanese restaurant seem like an odd one out. They are the new kid on the block, they are barely 5 months into their opening.
It is uncommon to have an omakase meal for less than 130 bucks given the cost of running a Japanese restaurant. Cost of air freighting ingredients from Japan are going through the roof. Cancellation, no show and wastage add to the cost of running an Omakase theme restaurant. The restaurant took it further in term of pricing. The basic menu starts at $68++ for lunch. There are 3 pricing $68, $98 and $128 all before gst and service charge. I call it light, medium and full menu. It is one of the most value for money Omakase in my recent memory. After having a heavy breakfast, our stomach could only afford a light lunch.
The $68 menu comprises of a cold appetiser and hot dish, a plate of sashimi and 5 servings of sushi. All Omakase menu come with Chawanmushi(steam egg custard), Miso soup and a dessert, a total of seven courses. I find the basic Omakase more than adequate for us.
(Sweet prawn sushi)
First up, Buck Wheat Noodle with yuzu sauce as appetiser. The cold dish gives a refreshing start to the meal. That was follow by a serving of sashimi using the fish of the day(Kamachi and Hamadai). Chawanmushi come with a juicy big prawn. Hot dish of the day was deep fried sea bream with plum sauce topping, it is crisp on the outside and soft inside. It was follow by 5 servings of sushi which included Sweet prawn, Tuna belly, Scallop, Salmon and Ikura(fish roes). The sushi just melt in your mouth. I particularly like the tofu texture Scallop sushi, a touch of gold flakes give it a luxurious feel. Given the restaurant is always crowded during lunch, turnover of food is fast which ensure freshness. We finished off our meal with a scoop of sesame ice and a complimentary matcha red bean cake.
Chef Kenny introduced us to the concept of the restaurant. He was head hunted by the restaurant owner to front the restaurant. Chef Kenny belong to the illustrious alumni of Riz Carlton. He had 13 years of good experience working as Japanese Chef. His good interpersonal skill made the dining experience ever more pleasing. My wife and I enjoyed our meal at the restaurant. The service is excellent. The food is Oishi! Do remember to do an advance booking if you are visiting the restaurant. The restaurant is gaining popularity. There are two seatings for lunch, 11.30am and 1.30pm. Kei Hachi is opened for dinner with a slightly different menu.
* Review is unpaid and unscheduled.
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