Have Your Next Omakase Meal at NAMI – Where The Menu Is A Jewel Box Of Wintry Surprises

Have Your Next Omakase Meal at NAMI – Where The Menu Is A Jewel Box Of Wintry Surprises

Hokkaido’s winter is coming to Singapore, and it’s going to taste delicious.

As November rolls into December, winter will fall in Japan, and with it comes a plethora of delicious seasonal eats.

The best part? You don’t have to fly to Japan to enjoy them because they’ll be served right here in the Shangri-La Hotel, Singapore.

The special Kitano Daichi menu is served omakase style, which means “I’ll leave it up to you”.

So just for tonight, NAMI’s Head Chef Shigeo Akiba will handpick what goes onto your plate.

All you have to do is put your faith in him, and simply enjoy.

Kitano Daichi Omakase dinnerKitano Daichi Omakase dinner / Image Credit: Shangri-La Hotel, Singapore

A Night in Hokkaido, Kitano Daichi Style

Enjoy an indulgent dinner with Chef Akiba’s selection of Hokkaido’s winter delicacies. Each dish is a feast for both your eyes and taste buds.

The 7-course menu begins with chilled appetisers: Hairy crab and Ogawa sea urchin. With their mild sweet flavours, they will prepare your palate for the richer flavours to come.

Ingredients for Kitano Daichi OmakaseIngredients for Kitano Daichi Omakase / Image Credit: Shangri-La Hotel, Singapore

Hairy crab with Tosa vinegar, and Yuba tofu and sea urchinHairy crab with Tosa vinegar, and Yuba tofu and sea urchin / Image Credit: Shangri-La Hotel, Singapore

A prominent Japanese winter soup is the Dobin-mushi (seafood broth served in a teapot), and Chef Akiba has got you covered here.

Lift the teapot lid and your senses will immediately be assailed by the rich seafood fragrances of the Daggertooth Pike Conger eel, fragrant Matsuktake mushrooms, and Japanese honewort.

Chef Akiba’s version remains faithful to traditional Dobin-mushi, so skip that flight to Japan.

Everything you need packed for winter can be found in this teapot.

Traditional Dobin-mushiTraditional Dobin-mushi / Image Credit: Shangri-La Hotel, Singapore

Wander the waters of Hokkaido with the sashimi platter of tuna, amberjack, scallop, botan ebi, and flounder.

Sashimi, Kitano Daichi OmakaseSashimi, Kitano Daichi Omakase / Image Credit: Shangri-La Hotel, Singapore

Each sashimi type has been specially selected for Singapore’s taste buds, and embody the flavours of Hokkaido.

The best time to enjoy scallop is during winter. With ingredients flown in 4 times a week from Hokkaido and Tsukiji, you can be sure that none of the flavours are lost.

Dip them in a little wasabi and shoyu and their aromas will be highlighted even more.

Tip: there is no fixed eating order. However, Chef Akiba suggests to begin with shiroi (white) fish and end with the fatty toro so as not to overwhelm the palate.

Every ingredient on the Kitano Daichi menu is flown in freshEvery ingredient on the Kitano Daichi menu is flown in fresh / Image Credit: Shangri-La Hotel, Singapore

For meat lovers, the menu offers a superb saga Wagyu beef, the highest quality of Wagyu.

While saga Wagyu is also a signature dish in the regular menu, (saga Wagyu in Chef Akiba’s signature broth), the Kitano Daichi menu presents it in an entirely different manner — steak style.

The dish is elevated to a whole new level of deliciousness when paired with the seasonal grilled Oita shiitake mushrooms.

Tip: Opt for the medium rare doneness for the best flavour.

Saga beef sirloin steak with seasonal grilled Oita shiitake mushroomsSaga beef sirloin steak with seasonal grilled Oita shiitake mushrooms / Image Credit: Shangri-La Hotel, Singapore

What’s a fine Japanese meal is complete without sake?

Located at level 24 of Shangri-La Hotel, Singapore, NAMI Restaurant and Bar is the only Japanese restaurant in Singapore with a perfect view of the evening sky. Seize this chance to enjoy an indulgent omakase dinner while sipping on sake against a shimmering night-time backdrop.

There is no specific sake to go with the menu. The choice is truly omakasete (all up to you).

Chef Akiba shares more about his new omakase menu in the video below:

Hokkaido, In Singapore

If you can’t go to Hokkaido for the winter, let Chef Akiba bring the flavours of winter to you. Everything is flown in from Japan so regularly you might even be able to smell snow on them!

The Kitano Daichi omakase dinner is only available from now till the 31st of January 2018 at NAMI Restaurant and Bar.

So why not escape the tropical heat of Singapore, and book your wintry escape here today?






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Shangri-La Hotel, Singapore

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