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Sushi Mitsuya Singapore Yelp Reviews
Latest Reviews On Yelp
7 Reviews
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Very high class and fresh japanese ingredients food! The
Very high class and fresh japanese ingredients food! The chefs are very skilled and have great attention to detail - the overall presentation and taste of the food is excellent. The interior is very clean and traditional. The only downside is the expensive price. Definitely a place to save for a special occasion and surprise your friends/family/significant other! I got the sushi/sashimi set and it costs about $100 2 thumbs up.
Be the first to ReplyI had lunch here on a weekday afternoon, reservations made
I had lunch here on a weekday afternoon, reservations made a week in advance to celebrate a birthday. Various options available for lunch (see their website for lunch and dinner menu): we chose the $100 one. I have always been on the lookout for good sushi, but at a more affordable price point than the likes of Hashida and Shinji. Mitsuya sounds good, with positive reviews on the Internet. However, it disappointed. We were served by a Singaporean chef (as Harada-San was busy with two to three other groups of diners in the corner, probably having the omakase lunch). He was fine, friendly enough, but two out of five sushi pieces were way, way too heavy on the wasabi. What a waste. After the first, I asked for less wasabi. And he still placed quite a lot on the second! The sashimi dish was good, beautifully presented as expected, but by gosh the pieces were tiny! I'm not asking for Sushi Bar - brick slabs of fish, but come on. Two slivers of Japanese barracuda that were barely large enough for a normal size piece of sashimi? The bonito from Kyushu was good, so was the shellfish and hotate..Cooked dish was trout wrapped and stewed in some Sakura stock, on broad bean, which was delicate and quite light. Sushi -- my complaint as above. Otherwise ok. But I was expecting more. 5 pieces were simply... NOT ENOUGH. I was starving. When the Anago sushi arrived. I was expecting a tamago to accompany it.. as expected at any sushi-ya. But there WAS NO TAMAGO The mini don of negitoro was delicious, with a sprinkling of ikura and shredded nori atop it... but IT WAS TINY. The entire bowl was a mini of a mini. I could literally have it -- the entire bowl -- in ONE mouthful and I am not a big man (I am an average size female). Good grief. Soup was delish. Dessert was unusual -- ice cream made of kasu and yoghurt jelly. Now, all that for $100 was very simply not worth it. The next day, I dined at Hashida. There was no $100 menu there but opting for the $120 I get much much much better sushi (the Shari!), no faux pas of too much wasabi on a sushi, and I left lunch filled. Mitsuya wasn't good enough for the price point, period. The ikura and Uni don at Hashida was easily triple the size of Mitsuya! Yes I know these dons aren't meant to be big/large/ a meal on its own -- they are mini dons. But Mitsuya's was tiny! Every body at Mitsuya were Singaporeans except Harada-San. I'm not anti- Singaporeans -- I am Singaporean myself -- but the level of service isn't the same as that at Hashida. Is it because Singaporeans aren't stellar at hospitality? Nope -- I have met fantastic Singaporean staff in FandB industry. It's just that the staff aren't as top notch, warm, polished, as I would expect at a good sushi-ya. I was hoping Mitsuya would fill in the space between say, lunch at sushi bar/ Aoki lunch and the pricey end of Shinji/Hashida/ichi. Surely I can get good sushi lunches of $60-$80. But Mitsuya failed In that, and I'm not even sure I'd go for its omakase. I left the restaurant hungry.
Be the first to ReplyThe place was simple in decoration, with a small menu with
The place was simple in decoration, with a small menu with 4 items at the door. Inside the first one saw was the counter seats with a couple of private rooms on the right. All the customers were sit at the counter, each chef serving about 2 to 3 customers. I decided on Mizukagami 水鏡 lunch set (S$100++) as it had both raw and cooked items in it.AppetiserTsubugai - soya sauce boiled sea whelk. Not too salty and kind of chewy.Assorted sashimi, served with seven years aged soya sauce. White fish Hotate - scallop topped with black charcoal salt and yuzu zest, refreshing tasteAkami zuke - soya marinated tunaFish topped with grounded ginger and spring onionHotaru ika - firefly squid, seasonal spring item, inside was very creamy and delicate.Cooked DishRainbow trout fish wrapped with sakura leaf, topped with sakura flower. The flower actually tasted not bad. The fish was very smooth.5 piece Sushi MedleyKinmedai - snapperTako - octopus, surprisingly smoother than what I usually had. Chūtoro (中とろ) which was medium fatty tunaBafun Uni - rich and buttery texture of the sea urchinAnago oshisushi - unagi served in osaka style with marinated rice, it was kind of blandMini Don Finely minced fatty tuna with salmon roe, on top of sushi rice. Served with 7 years aged soya sauce. Super tiny serving. Simply melt in the mouth.SoupSuimono. Clear seaweed soup served with a chewy piece of mochi. Refreshing smoothing in the tummy.DessertGreen tea jelly, topped with red bean. The jelly was chewy with slight green tea taste. It was served with Sakura sorbet which was milky with a slight floral taste.Service was not bad. Tea was refilled regularly. The japanese chef serving me explained each dish he served but half the time I could not understand him. Sometimes the staff serving tea would help to explain too.
Be the first to ReplyWe stepped into Sushi Mitsuya not knowing what to expect,
We stepped into Sushi Mitsuya not knowing what to expect, with the pristine interior, a typical wooden Japanese sushi counter, cool jazz music in the background and the friendliness of the staff making us hopeful.We went for the $200 and $130 Omakase dinner sets.The fish was very fresh, the rice had the right consistency and went extraordinarily well with the fish. We also found the Nori to be particularly good: slightly crispy, very thin, with a salty, subtle seaweed flavour to go perfectly with the relevant dish. Our chef from Eastern Japan was very passionate and friendly, to top it all off.Green tea was constantly refilled and even exchanged to a different kind of tea during dinner. A very enjoyable, almost meditative experience, with us being very full at the end - we will certainly be back.
Be the first to ReplyBeen to Sushi Mitsuya several times for dinner but today is
Been to Sushi Mitsuya several times for dinner but today is the first time I've had lunch there. Took the $180++ set. It was worth it.Baby squids were out of this world. Toro was very good too. Loved the vinegared smelt fish.Everything was good if not very good but uni was not the best. Sometimes they have Number 1 uni which is really great.
Be the first to ReplyBest sushi and sushi lunch sets in the CBD.
The lunch sets keep it a good value and the quality on individual sushi/sashimi beats spots nearby for lunch. Never been for dinner.
Be the first to ReplyI'll readily admit that the temptation to compare Sushi
I'll readily admit that the temptation to compare Sushi Mitsuya to other more illustrious sushi restaurants was a strong one. With their menu options priced at $300, $200, and $130, Sushi Mitsuya definitely isn't a casual sushi restaurant, yet not is it in the same price class as the Shinji, Sushi Ichi, or Sushi Hashida.Conscious of this, I stepped into Mitsuya telling myself to expect less than Shinji... yet hoping beyond all hope to have found a restaurant punching above its weight class.Mitsuya is not that restaurant.My brother and I both took the $300 set while my mother took the $200 set. After we were finished, we proceeded to Gyoza King where we each had a plate of gyoza and shared some sides. Considering you're paying $300, the least I'd expect is to leave full. Even more shockingly, when the chef asked if we were full and responded no, he asked us if we'd like anything more... we ended up asking for a negitoro maki, and a kohada sushi. They charged us for those items. Unabashed that our requests for 'more rice' in the sushi items went relatively unheeded, completely unfased that they had just served up a $300 dollar meal that wasn't enough for both people that ordered it, they charged us $25 per negitoro maki and $8 for the kohada sushi.Wow. I suppose I'd really sum it up this way:If you were going Mitsuya and wanted to order the $300 omakase menu, don't. Go to Shinji and order the $300 set there instead. It's much better value. The quality of the food is better, the ambience is better, and most surprisingly, you'll actually be fed more. I have never left Shinji feeling hungry. Just a touch peckish maybe. But never hungry. If you were going to order the $200 omakase menu... I can't say DON'T with as much convinction, but I would still recommend going to Shinji and ordering their $220 sushi only menu. It's better quality, and you'll probably be hungry after trying either one anyway.But. But but but but but.If you've never had an edomae-sushi omakase type experience before, Mitsuya would offer you a broader range of food at the $200 price point. You'd be able to try a few cooked food items, some sashimi, and of course, sushi. So... don't get me wrong. It's good quality sushi, the rice is fragrant (though our chef, Sean, was incredibly stingy with it), the fish very fresh. It's not bad sushi, not by any means. Many of the items, like the white uni, were absolutely delicious. But at the $300 price point (which is what I paid today, pretending that I didn't order the a la carte items) Sushi Mitsuya is poor value.A lot of the dissatisfaction also has to do with our sushi chef, who moved in a very inefficient manner, wasting a lot of time putting something down, picking it up, putting it down again, cutting tuna, then cutting ika, then going back to cut tuna... and made us mildly concerned since he was opening cupboards and doors in between cutting raw fish and making sushi (all sans gloves of course, which is expected), and using the same cloth to wipe his cutting board, his knife, his chopsticks, his hands, and his forearm. Watching him was very off putting for people that appreciate good kitchen practices. Basically I would never, ever go back because there're better places out there. And I'd rather spend $300 on good value, than $200 on poor.
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