Hassun

This was the second dish served. Hassun refers to small appetisers in Japanese cuisine. There were 6 in total. The accompanying sauce is #chilli which was not too spicy. The first was #mountainyam (also called yamaimo in Japanese and 山药 shan yao in Chinese). I typically associate this yam with a soft texture in soups. But recently, I realise they are so refreshing and crunchy when fresh. The second seemed to be a type of #mushroom, it has a “meaty” texture with strands so it could be monkey head mushroom. Quite like the sauce. The third was #enokimushroom wrapped with #ham. Simple and good. The fourth was surprisingly sweet. It’s supposed to be #foiegras. It was topped with #tonburi (#caviar). The texture was soft. Quite fatty as you might expect. The fifth was #scallop with #mayo on top. This might be the best, with the taste of #shisoleaf. The sixth was #lamb #satay, with the stick being #lemongrass. How creative and zero waste! The lemongrass also adds a fragrance. Very nice. This is part of the Fusion Vemakase. They use a lot of fermented and homemade ingredients with minimal salt and oil. It’s healthy and delicious. #100percentplantbased #fullyvegan

Refreshed Autumn menu in 2024 vs 2023! Sake lime edamame, raw vegan shio koji yam sticks (non-veg companion's fav), lady's finger and baby corn tsukudani shoyu kombu, house dashi daikon renkon hijiki nimono, chickpea miso grilled aubergine (my fav), shoyu koji cured tofu with king oyster mushroom 'scallop', enoki mushrooms wrapped in smoked carrot 'bacon' (my fav from last year), as well as tofu-based chawanmushi. Impressed by how these natural ingredients could be transformed into such interesting temple cuisine-inspired dishes! 🫛🌽🍆🍄🥕 Served with amaranth African chilli which was stellar too! 🌶️ Paired with cloudy Nigori Sake. ☁️🍶 (Allium-free, Part of $168 / pax Sushi Vemakase, +$68 Artisanal Sake Pairing) #sgvegan #womenowned #glutenfree #wholefoodplantbased #wfpb #japanesefood #omakase #alliumfree

A tray with a little bit of everything, inspired by Shojin Ryori, i.e. allium-free Japanese Zen temple cuisine. Some were more simple and natural, such as the baby corn, pencil asparagus, and lotus root simmered in housemade vegan dashi consommé, as well as the steamed baby yam and gula melaka purple sweet potato. Others were stronger in flavour, such as the sake edamame, kombu tsukudani, kombucha scoby compôte handmade tofu (yes, Chef Joyce even handmade the tender tofu), shoyu koji handmade tofu, braised miso baby yam (influenced by a Hong Kong braised duck dish which Chef Joyce grew up eating), miso eggplant (in lieu of unagi), as well as carrot 'bacon'-wrapped enoki mushrooms (my favourite!). Lots of effort and story behind every single dish on the platter! Every morsel was a delight. P.S. Check out my reel of the entire experience of having a vegan omakase at a pet-friendly micro restaurant! https://www.instagram.com/reel/CxFqkicSezK/ #sgvegan #glutenfree #wholefoodplantbased #wfpb #fermented #omakase #womenowned