The Flying Squrriel

Happy Friday everyone!!

have a good chillax weekend.

I have always seen this place being posted up on instagram .. food really looked appetizing

so I met my friend and we ordered to share:

Chicken Karage

Chicken Karage

Hana maki

Hana maki

Negi-toro tataki

Negi-toro tataki

close up

close up

Chirashi don

Chirashi don

for dessert

Apple Crumble

Apple Crumble

 

Verdict: 2/2 of us will return

Overall, if I had to comment, I would order everything again. (maybe minus the chicken karage because it was just ok… and the apple crumble ) I loved it all, especially the chirashi don! be sure to dig deeper into the bowl as there is like their home made sauce mixed deep with the rice.

I think the best thing about sitting at the counter seat was being able to witness how the chef prepared food for other people .. it was like an artist at work using ordinary ingredients to make it aesthetically beautiful without compromising on the taste.

 

would return for:

1. Chirashi don
2. Hana maki
3. Negi-toro tataki

would want to try: 

1. Uni Shooters
2. TFS signature roll
3. Spicy Maguro Maki
4. Foe Gras Aglio Olio

Damage: $30-40 per pax (inclusive of 2 alcoholic drinks per pax) 

*disclaimer do not drink and drive

The Flying Squirrel
92 Amoy Street
62262203
Lunch: 1130am-3pm, last order 2pm
Dinner 6pm – 11pm (Mon-Thurs),
6pm-12am (Fri-Sat),

 

Hashida Sushi

I can’t believe I totally forgot to blog about this place!
ok if you have been quite an avid follower of this site, you probably realise that
I LOVE SUSHI
from Japan to Singapore  🙂

My bro kindly bought us this meal at his favourite sushi shop:
Hashida Sushi

Entrance

Entrance

We went for the lunch set menu ($250)

This is what they served that we thoroughly enjoyed

#1: Appetizer You Dou Fu

#1: Appetizer You Dou Fu

Close up of Appetizer

Close up of Appetizer

#2: Grilled Octopus, Fish Eggs, Yam, Tamago Yaki

#2: Grilled Octopus, Fish Eggs, Yam, Tamago Yaki

#3: Shirako chawanmushi (Sperm Steam Egg)

#3: Shirako chawanmushi (Sperm Steam Egg)

Close up of Chawanmushi

Close up of Chawanmushi

#4: Assorted Sashimi [Gin Meidai (golden eyed sea bream) Tako (Octopus from Hokkaido), Clam, Vinegared Mackerel,

#4: Assorted Sashimi [Gin Meidai (golden eyed sea bream) Tako (Octopus from Hokkaido), Clam, Vinegared Mackerel,

Close up of assorted Sashimi

Close up of assorted Sashimi

#5: Back of Kinki Fish and Seasonal Mushroom

#5: Back of Kinki Fish and Seasonal Mushroom

Close up of back of Kinki fish

Close up of back of Kinki fish

Following this, the assorted sushi that we have been surprised with:

#6: Sea Bream Sushi

#6: Sea Bream Sushi

#7: Rock Fish Sushi

#7: Rock Fish Sushi

#8: Aburi Sea Pearch Sushi

#8: Aburi Sea Pearch Sushi

#9: Otoro Sushi

#9: Otoro Sushi

and of course, not forgetting:

#6: Uni (sea urchin) and Tobiko (fish role) rice

#6: Uni (sea urchin) and Tobiko (fish role) rice

#7: Clam Miso Soup

#7: Clam Miso Soup

#10: Pickled Raddish (chu toro and Otoro) and Shiso leaf maki

#10: Pickled Raddish (chu toro and Otoro) and Shiso leaf maki

He was really in a good mood, so he told us we could have a last round of sushi of our choice:

My siblings went for the prawn and because I don’t eat prawns, I had:

Pinnidae (Pen Shell - a kind of clam) Sushi

Pinnidae (Pen Shell – a kind of clam) Sushi

Ebi(Prawn) Sushi

Ebi(Prawn) Sushi

Followed on by dessert:

Melon and Strawberry

Melon and Strawberry

 

Verdict: 3/3 of us will definitely return

1) We came here for lunch. There are 3 more comparatively affordable set for lunch ($80,$120,$250). We went with the $250My bro mention the difference between the $120 and $250 was the sashimi platter, and perhaps the last round of sushi that we could order*
2) Disclaimer: we had more sushis in between, such as the  Chu Toro Sashimi Sushi, Buri ( The bigger version of Hamachi (yellow tail), Gin Meishi Belly Sashimi Sushi [I was too busy stuffing my face that I forgot to take a picture of those exotic fish sashimi sushis]
3) Totally understand why Japanese take their sushi with so much pride and seriousness. There is so much thought that goes through each dish that is presented, from the rice to the type of dish that it is presented in. All produces are flown in form different parts of Japan!
4) The whole overall dinning experience was just amazing. Feel free to ask chef where he got the fish from (he will also care to explain where he got it from, and how his bidding went in the tokyo fish market) and he will kindly tell you which seasons your favourite fish would be in. He even showed us his prized Tobiko(flying fish roe)

Tobiko

Tobiko

 

Hashida Sushi
333A Orchard Road
#02-37 Mandarin Gallery
Singapore 238897

 

Endo Sushi

A top Sushi Must Go Place the next time I return to Osaka :
Endo Sushi (ゑんどう寿司)

Entrance

Entrance

Look at their Hall of Fame: From Japanese themselves to Singaporean artiste Bryan Wong , to Thai Celebrities etc .. Despite so many Celebrities who have visited over the years, the standard seems to be maintained very high and value for money.

Wall of Fame

Wall of Fame

Instead of dipping the sushi into the shouyu, you actually use the brush and spread above the sushi. Prior ordering, the staff would ask you about your level of wasabi. Each Sushi served has wasabi hidden inside.

Shouyu (Soya Sauce) and Pickled Ginger

Shouyu (Soya Sauce) and Pickled Ginger

For English Speakers like my family and I, they have an English menu. We tried everything

No 1. Hamachi(Yellow Tail), Toro (Fatty Tuna), Tai (Sea Bream), Uni (Sea Urchin), Anago (Sharp Toothed Eel)

No 1. Hamachi(Yellow Tail), Toro (Fatty Tuna), Tai (Sea Bream), Uni (Sea Urchin), Anago (Sharp Toothed Eel)

This was one of the best plates I felt.
The Uni was really fresh and creamy. No Seawater taste or smell. Hamachi was amazing literally slips down your throat so easily. One of the best Hamachi that I have eaten in my life so far! Anago was also chewy and had texture that was different from unagi. Meat was firmer and substantial comparatively.  Tai as well was bouncy and non-fishy.

No. 2:  Flatfish, Toro (Fatty Tuna), Hotate (Scallop), Akagi (Top Shell), Hamo (Sharp Toothed Eel)

No. 2: Flatfish, Toro (Fatty Tuna), Hotate (Scallop), Akagi (Top Shell), Hamo (Sharp Toothed Eel)

Favourite for Plate no 2: Hotate. Fish sashimi with skin tend to be more on the fishy side -> not quite my favourite to look forward to. But this one, ust didn’t  have that problem.

No.3 : Tako (Octopus),  Tekka (Tuna Roll), Ebi (Prawn) , Tamgo (Egg), Awabi (Abalone)

No.3 : Tako (Octopus), Tekka (Tuna Roll), Ebi (Prawn) , Tamgo (Egg), Awabi (Abalone)

Favourite: Tamago . Abalone was too chewy and tasteless.  Prawn was ok (Claims the ones that ate it). Octopus was not rubbery but just not mind blowing enough.

No. 4: Sake (Salmon), Toro (Fatty Tuna), Ika (Squid), Ikura (Salmon Roe), Sayori (Halfbeak)

No. 4: Sake (Salmon), Toro (Fatty Tuna), Ika (Squid), Ikura (Salmon Roe), Sayori (Halfbeak)

Favourite: Salmon and Ikura. It was the Ikura Season so the egg roles were like ‘mini explosions in your mouth’. Texture of the eggs as well were more ‘bouncy’.

3 types of Miso Soup

3 types of Miso Soup

This was a major surprise! His blend of 3 different types of miso, added with a lot of ginger really brings miso soup to a whole new level. The mini clams brought about a refreshing added sweetness in the soup. Could not find soups like these in Osaka anymore.

Apart front the sets, if you are feeling creative enough, go for customisations such as:

Toros, Anago and Hotate

Toros, Anago and Hotate

Of course, all these customisations comes with a greater setback than 1000 yen (depending on your combinations and availability).

Verdict: 5/5 of us are definitely returning (and we did)

Endo Sushi
Address: 1-1-86 Noda Fukushima-ku Osaka City Osaka
Tel: 06-6469-7108
Hours: 5 AM – 2 PM
http://www.endo-sushi.com/english.html