Hakumai Sushi and Omakase: Great Sushi, Great Value.

Sashimi Platter: Salmon, Maguro, Botan Ebi, Swordfish, Sawara, Herring Roe, Torigai.

What happens when you get a craving for some really good sushi and you do not want your typical chain restaurants, but you are unwilling to spend hundreds of dollars for an Omakase?

You go to Hakumai, that's what.

Much as I would like to do a full Omakase with the works and extras, there are just times when the heart is willing, but the wallet says otherwise. That said, at $68.80++, Chef Gary has truly given me my money's worth, and has consistently maintained his standards, very much like my last visit.

Starting with a Sashimi Platter, each fish and ingredient was fresh and meticulously sliced and presented to me.

Truffle Chawanmushi with Prawn and Enoki Mushrooms.

I could not help but be taken aback by Gary's new take on his Chawanmushi. Piping hot egg custard swimming in a thick, strong dashi broth drizzled generously with truffle oil. With a little yuzu to cut through the richness and strength, this is comfort food on a whole new level.

Tai-kama Shioyaki: Salt-grilled Snapper Cheek

The hot food of Hakumai is not to be understated too. The chef showcases his mastery of the grill by simply salting the cheek of the Snapper and grilling it till the skin is crispy and slightly charred, and the flesh inside is flaky, moist and juicy. Throw your dining etiquette out of the window (or counter) and get your hands dirty!

Sushi Platter from top to bottom: Ikura gunkan, Aburi Scallop with Mentaiko, Aburi Mekajiki topped with yuzu pepper, Salmon and Maguro topped with bonito flakes.

The sushi today was as excellent as before. Generous slices of fish sitting snugly on a bed of Niigata sushi rice, with the blow-torching process melting the oils of the fish and giving it a nice smoky flavour.

Aburi Botan Ebi with Foie Gras (Additional Order: $30 for 2 pieces)

But no trip to Hakumai can ever be complete without their signature sushi: The blowtorched botan prawn topped with goose liver. This is truly an orgasmic experience where you need to close your eyes and fully appreciate the creamy, smoky, rich and freshness of each individual component. The prawn and goose liver go together like coffee and milk. Do not ever leave Hakumai without having this.

Chef Gary Ng

I can't recall a time where I was disappointed by Gary-san and his team. Service is prompt and friendly, and Gary's skills as seen and tasted in the sushi he makes, coupled with his jovial and cheerful nature gives me a relaxed and lively atmosphere for me to dine in. Hakumai is able to cater to different price ranges so it really gives customers more options and choice, and I'm glad to say the restaurant does not compromise on quality or quantity even if you spend on the less expensive items or set menus.

A place for all occasions, Hakumai gives you wonderful sushi without burning a hole in your pockets.

Hakumai Sushi & Omakase
#01-50A International Plaza
10 Anson Road
Singapore 079903
Contact No: +65 6224 4790

Operating hours:
Closed on Sundays
Lunch: 11.30am to 3.00pm
Dinner: 6.00pm to 10.30pm
(Last Orders are 45 minutes before closing)

Nearest MRT Station: Tanjong Pagar