Thursday, 26 November 2015

MaguroDonya Miuramisakikou – Its Maguro Not Tuna [MEDIA INVITE]


MaguroDonya Miuramisakikou Sushi and Dining

MaguroDonya Miuramisakikou Sushi and Dining ('MDM'), it might sounds a mouthful to pronounce, however it is one of the name that worth remembering. It is the first overseas venture by Neo-Emotion group of restaurants and if you are a Japanese food aficionado, you might want to note this down.

Mount Fuji Picture

The Setting

While most of us in Singapore always go for Salmon when you mention Sashimi, people in Japan are definitely passionate on their tuna, especially Hon Maguro (Bluefin Tuna). The most sought after fish in Japan and any sushi restaurant. The sight of maguro auction at of any seafood market auction across Japan, especially in the famous Tsukiji Market is a must see attraction for foodie like us. Know for its priced belly (Otoro), it is holy grail for Japanese food lover.

The Manager and The Chefs


The maguro at MDM are supplied by their parent company Misaki Megumi ('Megumi'), which has its own fleet of shipping trawlers. Megumi is also the owner of Neo-Emotion group of restaurants. In Singapore, Megumi beside serving their maguro in their restaurant, they also supplied to top sushi restaurants here. Maguro supplied by Megumi uses sustainable fishing practice of pole & line, which is less damaging to the environment. The Maguro are imported as a whole by air in their collaboration with ANA, so you can be assured that you get the freshest catch possible.


Meow - Maguro? Oishi!!!

We started the tasting with 3 cuts of Hon Maguro ($38). Three different cuts of Otoro (belly), Chutoro (Bottom Loin) and Akami (Top Loin). According to Mr. David Lim the manager of MGM, a fresh maguro should be be light pink in colour not red. I started with Akami, which has the least fat. The meat tasted firm, packs tuna flavour and similar to those find on tuna steak. Next was Chutoro, which has more fats. You can feel that it is slippery but with a little more bite to it. The texture of Chutoro combines the silkiness of Salmon and firmness of Swordfish.

3 cuts of Hon Maguro ($38) - This size is for tasting session only
On the left: Otoro in different cuts
Middle: Akami; Right: Chutoro

Akami (Top Loin) - Up Close

Chutoro (Bottom Loin) - Up Close

To accentuate the flavour of the maguro, we dipped the sashimi in shoyu infused with bonito, we can actually taste and smell the bonito, and with the sashimi, it actually further enhances the the taste of the sashimi in our mouth. Finally the Otoro, the best part of the maguro. It has an evenly spread out of marbling, with light pink colour and basically melts in your mouth. There are three different cuts of otoro that is served tonight, and all the cuts are super delicious. Yum Yum. Alright, I will call it Otorogasm!!

Otoro Cubes - Up Close

Sliced Otoro - Up Close

Sliced Otoro - Up Close

On the right - Shoyu infused with Bonito (for Sashimi)
In the middle - normal Shoyu (for Sushi & Don)

Next was Hon Maguro Tomi Sashimi ($58 – Not in the menu). Tomi came from the top part of the head of maguro, where each fish will only have about 200 to 300 gram of Tomi. Served frozen, in almost like tuna chips, with a special method to consume the fish. The way to eat this is dip the slice of Tomi in shoyu, put it in your tongue for 2 secs and consume it. You will feel the Tomi slowly melts in your tongue and the velvety texture just slide through your throat. This dish is not officially in the menu and are reserved for special clients only or if you ask nicely.

Hon Maguro Tomi Sashimi

Yamamori Hikkaki Gunkan ($12) - Hon Maguro Scrappings on rice. Using the meat of the maguro that left on the skin, the chef ensure all precious part of maguro are used. Served in sushi form, it almost looks like a battleship. The scrappings look rustic and there is a unique way to consume this battle ship. First, split the battleship. Second, make a hole with your chopstick in the middle from the top. Pack it with wasabi, cover the whole. Used the ginger and brush the “normal shoyu” on it and consume it in one go (Note: do not consume the ginger together). It tasted like maguro onigiri (rice ball), but the maguro kind of engulf the rice. Ok, now I am drooling for it.

Yamamori Hikkaki Gunkan

MDM uses Hokkaido Rice which was freshly milled upon order. As the sushi rice already seasoned, it is recommended that you use normal shoyu.

We then proceed to the lunch set menu. Top of the list is Hon Maguro Hikkaki Aburi Don ($36 for lunch) – Bluefin Maguro scrappings and slices on rice is flame-torched to slight pink. Check out the video of the aburi process below, done in front of the customer. The aburi process draw out the fats from the maguro and intensifying the flavour as well, and the charred smell of the maguro filled the resturant. The combination of the aburi scrappings and sliced maguro is simply just superb, while the flavoured rice, seaweed, egg and sesame provide the best combination.

Hon Maguro Hikkaki Aburi Don (pre torched)



Hon Maguro Hikkaki Aburi Don (post torched)

Bara Chirashi Don ($18.80) – Happiness in a bowl and Kaisen Don ($21) – 7 cuts of sashimi over bowl of rice. The bowl of Bara Chirashi Don are packed to the brim with cubes of fishes, ikura (salmon roe), tamago and tobiko. It tasted really fresh and definitely bring happiness to those who ate this dish. Meanwhile the Kaisen Don looks beautiful, with its 7 different cuts of sashimi. The slices of the sashimi is very generous and it provide variety to the don. If you ask me to choose, I will go for Bara Chirashi Don, which looks more fulfilling.

Bara Chirashi Don - Happiness in a bowl

Kaisen Don

The décor of the restaurant is zen like, with using light colour of wood for its tables and chairs. The menu is well balance with offerings for those with budget conscious and those that willing to splurge. The best seat in the house is definitely the Chef's table at the counter, but not very good place if you are in a bigger group.

Part of the Dining Area and Chef's Table

I have to admit, I am not a tuna fan. Most of the time, I will try to avoid tuna because it just taste powdery with the deep red colour. However, after dining in Japan and MaguroDonya, I will definitely make an exception for Hon Maguro.

The Mini Maguro - Help in Illustrating the parts of the Maguro

Thank you very much to HungryGoWhere and the team at MaguroDonya Miuramisakikou Sushi & Dining for the tasting invitation. A special thanks to Mr. David Lim, Manager at MGM for imparting the Maguro lesson, with the help of this mini Maguro.

For reservation and instant confirmation, you can make your reservation through HungryGoWhere website or click on this link.

Food & Drink: 9/10
Value: 9/10
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $26 - $50; $51 - $80; $81 & Above

MaguroDonya Miuramisakikou Sushi & Dining
3 Temasek Boulevard
#03-314 Suntec City, North Wing, Tower 2
Suntec City Mall
Singapore 038983

T: +65 6684 5054 (+65 6884 6884 for Reservation)
W: http://www.neo-emotion.jp/ (Japanese Version)
OH: 11.00 – 22.30 Daily


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