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| - It's my first time experiencing omakase, so this review may be slightly biased. Note that Tachi is not as expensive as omakase typically is, due to the fact that it's a standing counter and they limit your time to only 30 minutes. The variety is also much more limited, with 11 pieces of nigiri and 1 temaki served (nothing fancy such as milt / cod's sperm). While I did enjoy my experience, I did find myself being a bit pressed for time and rushed, slightly so to the point where I don't think I was able to fully savour and appreciate each piece.
I will now review each piece individually (in order of serving), so bear with me!
Hotate
This was scallop from Hokkaido! Though quite mild in flavour, you could distinctly taste the slight sweetness. I found the wasabi to be slightly overbearing just simply due to the fine and subtle flavour of the hotate.
Kinmedai
Known as golden eye snapper, this piece was also fairly mild but also very sweet! It was a lovely delicate flavour, and I quite enjoyed the al dente bite.
Sawara
Known as Spanish mackerel, this fish is a very distant relative of the mackerel - and it tastes completely different! It doesn't have a strong flavour at all, but the texture is very sticky and mushy. Not a big fan, but I cannot deny that the fish was fresh.
Kanpachi
This amberjack had a great texture! Al dente, with a slight chew. The flavours were slightly bolder, but nonetheless still quite light.
Akami
This lean tuna wasn't very memorable. The flavours kind of fused together, but like all the other pieces, it was undeniably fresh!
Chutoro
This tuna was slightly fattier than the akami and so was a little tastier. Good, but I wish I could've savoured it sashimi style, as I found the wasabi to be on the stronger side.
Otoro
My absolute favourite!! The vinegar of the rice played a perfect balance to the fattiness of the tuna. I deliberately separated the rice from the tuna in my mouth to savour the fatty tuna. It was so good - I was in heaven! The fish melted in my mouth, with flavour exploding throughout. I could order 10 of these with no hesitation.
Katsuo
This was aged bonito with ginger and scallions. Because bonito tends to have a stronger, fishier flavour, the ginger and scallions helped mellow and balance the fishy taste. That said, you could still taste it slightly - I didn't mind it at all, but some people definitely do.
Ebi
This cooked shrimp came with sweet shrimp paste, where the sweet shrimp paste is made using ground up gray shrimp with some sweet seasonings, etc. To be completely honest, I felt a little cheated. I was hoping for raw ebi, but this was a slightly dry cooked shrimp. Nevertheless, the shrimp paste added a lovely and different kick of flavour.
Uni
While this uni was among the fresher that I've had, it wasn't the best. There was a slight bitter undertone and aftertaste, but for the most part, the uni was creamy. There wasn't a whole lot of sweetness, but it definitely didn't have any of the fishy seawater taste associated with the less fresh uni.
Anago
This was also one of my favourites of the night! I honestly prefer anago over unagi any day. The anago was simmered until cooked, and the sweet anago sauce was drizzled on top. It's actually interesting how they make their sauce! It's made using anago, and they continue brewing and simmering it while adding more anago. It's a continuing process to make a very flavourful sauce, and there's a shop in Tokyo that had their sauce for five years.
Temaki
We finished our meal with a negitoro temaki, where there was fatty tuna bits with scallions and wasabi. Unfortunately, I found my piece to be overseasoned with wasabi (similar to some other pieces), but it was still really good and a satisfying finish to a wonderful meal! The scallions were sliced thinly and then soaked in water for an hour, before being drained - therefore, there was none of the biting tones typically associated with scallions. Very wonderful!
This meal was amazing, and definitely worth it. If you're looking for a mid budget splurge, look no further! Loved every bit of it, but if I had to nitpick about the food, it would be the relative lack of variety, the ebi, as well as the slightly overpowering wasabi (though it could very well be that I'm used to lighter flavours and tones). Well done, Jackie Lin!
*As a side note, I was slightly irked by the couple beside me that kept asking for substitutions... Less rice (shari), no scallions in the negitoro temaki, no uni (slightly more understandable). The point of omakase is to entrust your meal to the chef, and leave it in their hands. Further, there should be a distinct ratio between rice and fish for the perfect balance of flavour. Maybe I'm a food perfectionist but I was a little annoyed, haha!
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