I have been visiting sushi mieda in the past thanks to Chef Oono superb culinary skills . Now that chef Oono opened his own restaurant at mohd sultan Road and have since left sushi mieda. Nonetheless, I can assure you that the Sushi served at Sushi Oono restaurant are really excellent if not way better now.
Honestly, the statement above holds true based on the number of times I have returned to taste Chef Oono excellent culinary skills with my friends and family. This is also not a paid advertorial. Posting honest food reviews is a very important principle of mine.
I always feel very comfortable at Sushi Oono. Sometimes when I am dining at Sushi mieda now Sushi Oono, Chef KEISUKE OHNO will tell me what fishes are good/fresh today. Sometimes, I will request for other sushi to eat but be told later that they are not of good quality / not in season which is why it is not served today.
Sushi Oono
14 Mohamed Sultan Road
#01-01 Singapore 238963
Tel: +65-8809 7745(Please reserve seats in advance, limited seating)
Operating hours: Mon - Sat only (Closed- Sunday)
Lunch: 12pm - 2pm (L.O)
Dinner: 6pm- 9.30pm (L.O)
Https://www.sushioono.com
Honestly, the statement above holds true based on the number of times I have returned to taste Chef Oono excellent culinary skills with my friends and family. This is also not a paid advertorial. Posting honest food reviews is a very important principle of mine.
I always feel very comfortable at Sushi Oono. Sometimes when I am dining at Sushi mieda now Sushi Oono, Chef KEISUKE OHNO will tell me what fishes are good/fresh today. Sometimes, I will request for other sushi to eat but be told later that they are not of good quality / not in season which is why it is not served today.
Sushi Oono
14 Mohamed Sultan Road
#01-01 Singapore 238963
Tel: +65-8809 7745(Please reserve seats in advance, limited seating)
Operating hours: Mon - Sat only (Closed- Sunday)
Lunch: 12pm - 2pm (L.O)
Dinner: 6pm- 9.30pm (L.O)
Https://www.sushioono.com
Check online for their menu.
Overall Review: They are reasonably priced and quality is very well-assured. They are also one of the sushi restaurants that use aged sushi. The taste of the sushi is really excellent and similar to those I have tasted in Japan.
Sushi rice is excellent and has a strong rich flavour because they uses red vinegar! The texture of the rice, the moisture and the degree of hardness of each grain, as well as the rice temperature, is one of the top best in Singapore.
Most of their sushi leaves a very strong impact in my mind that makes you want to return again. Honestly, there will still be a few dishes that are normal or below average. However, there will definitely be a few tasty and mind-blowing sushi which is a huge thumbs-up!
The waitress wearing kimono and the manager is very detailed and meticulous in serving all diners. If you have any concerns and is afraid of speaking to the Japanese chef... feel free to speak to the waiter or manager, they will address your concerns in a friendly manner. Chef KEISUKE OHNO also knows a little bit of English so conversing is not a problem at all.
Honestly, I also hope I won't be posting or raving this place so well as I am afraid this restaurant will be too crowded in the future and I will really be very sad if I can't eat here when I want to.
Below are photos of some of the starters/ appetizers you will expect during lunch or dinner course in different time period... This post is a consolidated post from all the times i have visited the restaurant. I may have left out some photos but so be it.
Let the photos do the talking. Appetizers/ starters first....
Firefly Squid (Seasonal) + Handmade Soymilk + Tempura + Ginko Nuts + Crab with Jelly
Firefly squids are seasonal ingredients. It has a rather strong aftertaste so it's either you will like or dislike it. Some may associate the taste as unfresh, But this is not really the case. Rather, this is firefly squid original taste. I kinda like the firefly squid served here at Sushi Mieda though.It's much better than the ones i had at Esora (https://kireidestinations.blogspot.com/2019/05/lunch-esora-chef-shigeru-koizumi.html)
The crab jelly combination is really tasty... The flowers are edible and there are gold flakes on it too!
There is also this fried vegetable which i don't really like as it has a strong bitter aftertaste. I remember chef Ono told me that not a lot of Singaporeans like this as it has a strong bitter aftertaste. However, he said many Japanese eat this fried "flower" for the health benefits. The taste to me felt like Singapore Chrysanthemum being fried. But it is not Chrysanthemum fyi.
The Ika sushi. Most of the time when I visited it's fresh and sweet but sometimes it's just so-so. If you refer to the colour of the sushi rice, you can see that it is seasoned with red vinegar.The warmth and acidity, as well as sweetness, are pretty rich which enhances the Ika flavour perfectly.
The sushi rice used also matches all the other ingredients paired pretty well. Simply in love with the sushi rice. It's rather similar to those sushi rice used in top-notch sushi restaurants in Japan.
If you are not someone that likes heavily vinegared rice. This place is not for you.
Trout Sushi. Chef Ono knows that Singaporean loves salmon. But do you know that Salmon is not served in most higher end Japanese restaurant as it is considered cheap? As such, Chef Ono uses trout instead of Salmon for its sushi. Which is the best I have eaten in Singapore so far.
This is their must-order dish if you order ala carte! Their Mini Uni don. Chef Ono always joke about some secret ingredient he added inside.
Shirako / Fish Milt has a rich creamy milky texture. It's either you like it or you don't. At Sushi Mieda, the chef will add in a zest of Yuzu making it rather refreshing and a pinch of salt. The overall taste is very pleasant.
Ark Shell Sushi. Depending on the ingredient obtained. It''s either sweet and tangy and a little bit crunchy if not it is crunchy but not sweet enough. Really have to depend on that period's catch. But I have always loved Ark shell Sushi for its texture and sweetness despite which sushi restaurant it is from. It is also called Akagai. Non-fresh Akagai is really frowned upon though. It will lack sweetness and crunchiness.The ones at Sushi Mieda are pretty good most of the time!It really has to depend on the catch of the day.
Their unagi Sushi is also a must order. It is grilled with bamboo leaves to add fragrance to the unagi. The sweet sauce is thick and flavourful which complements the unagi very well. One of the must order. But as usual, also depend on the catch of the day as sometimes I still taste a weeny bit of the "muddyness"which is pretty dominant in most unagi. Nonetheless, it's always a high chance of a tasty one in Sushi Mieda.
Uni Handroll (Thumbs Up)
|
Preparing Tuna Slices.... Honestly, their tuna is excellent and fresh! The texture always melts in the mouth and it's very strong in terms of the flavour. Be it Chutoro, Otoro or any parts of the tuna. Anyone who knows a good quality tuna will know that the flesh is best in scarlet colour which is a colour i always see in Sushi Mieda.
Look at the beautiful scarlet colour!
Katsuo/ Bonito. Smoked Fish. This dish has a nice smokiness taste to it and is also one of the highly recommended sushi in Sushi Mieda. You will love this too!
One of the shellfish sushi. Do not really like this though. It's abit hard. Hokkigai
Forgot what this sushi was. The ginger with soy sauce combi makes this sushi extremely tasty as well. Another must-order
I do not really like Kanpyo. haha, it has a very strong taste. But my friend and family love it so I will pass to them to avoid food wastage.
The miso soup they have is tasty but a little bit on salty side. Nonetheless, the flavour is also really rich.
Tamago served is pretty like the ones served in Japan. Spongy, sweet with a thick eggy fragrance.
The type of desserts available also varies according to season and the days you visit Sushi Mieda. What I like about Sushi Mieda is that the fruits they selected are really juicy and huge in water content and definitely very sweet. The dessert is always a delight. Though I have to be honest to you guys that while most ingredients in the dessert are yummy, given the many combinations of ingredient that the dessert contains, there will always be one or two ingredients that are either not to your liking or you find it so-so. But it's still overall an enjoyment. This is a fact which me and my sister would agreed upon when trying out the desserts and starter dishes in Sushi Mieda.
I bought my sister here for her birthday and was given a complimentary cheese tart with a candle and written message "Happy Birthday, Name" on the plate. As such, Sushi Oono is good for birthday celebration as well.
Please also note that in sushi dining, basic dining etiquette should always be followed.
It does not matter if you prefer to use your chopstick or hand to eat sushi. Simply choose whatever you feel comfortable with.
Some examples to avoid/ follow below:
#1 No PDA (Public Display of Affection)
#2 Do not speak too loudly so as to not affect other diners
#3 Do not point the chopsticks at the chef
#4 Chef seems to be okay with kids but please ensure your kids are well-behaved and not running all over the place. If you are not 100% confident, then don't bring your kids. You may check with them before reservation.
#5 If there are certain things you do not eat, please inform in advance. It is rude to say you do not eat certain items after the food has been prepared in front of you. Food wastage is seriously frowned upon.
E.g. No wasabi, a little wasabi, No ginger, No Shirako (Sperm) etc.
#6Dress appropriately. Smart casual is okay but nothing too skimpy or over-casual.
If you commit any of the above examples or any other behaviours deemed as rude... I can assure you, you would not enjoy the whole dining experience as it will be very frowned upon by any Japanese chef. You will definitely not get good services from any Japanese chef.
Last visit: 12 Feb 2023
Date posted: 22/05/2019
Follow me @ my Instagramđˇ
Overall Review: They are reasonably priced and quality is very well-assured. They are also one of the sushi restaurants that use aged sushi. The taste of the sushi is really excellent and similar to those I have tasted in Japan.
Sushi rice is excellent and has a strong rich flavour because they uses red vinegar! The texture of the rice, the moisture and the degree of hardness of each grain, as well as the rice temperature, is one of the top best in Singapore.
Most of their sushi leaves a very strong impact in my mind that makes you want to return again. Honestly, there will still be a few dishes that are normal or below average. However, there will definitely be a few tasty and mind-blowing sushi which is a huge thumbs-up!
The waitress wearing kimono and the manager is very detailed and meticulous in serving all diners. If you have any concerns and is afraid of speaking to the Japanese chef... feel free to speak to the waiter or manager, they will address your concerns in a friendly manner. Chef KEISUKE OHNO also knows a little bit of English so conversing is not a problem at all.
Honestly, I also hope I won't be posting or raving this place so well as I am afraid this restaurant will be too crowded in the future and I will really be very sad if I can't eat here when I want to.
Below are photos of some of the starters/ appetizers you will expect during lunch or dinner course in different time period... This post is a consolidated post from all the times i have visited the restaurant. I may have left out some photos but so be it.
Let the photos do the talking. Appetizers/ starters first....
Firefly Squid (Seasonal) + Handmade Soymilk + Tempura + Ginko Nuts + Crab with Jelly
The handmade soymilk is really smooth and authentic- Not diluted or processed drink. The chef told me that he had manually grind the soybean himself using japanese soybeans. What dedicated effort.
The crab jelly combination is really tasty... The flowers are edible and there are gold flakes on it too!
There was once I told my friend that I always find Sushi Mieda tempura served in starters as pretty top notch and I wonder why he doesn't serve tempura also. But if that is the case, it won't feel like a sushi restaurant anymore, doesn't it? Their tempura here has this thin crisp texture. Furthermore, it's surprising how the fried vegetable inside is not dry and is rather juicy. Their fried tempura fish is also pretty decent.
There is also this fried vegetable which i don't really like as it has a strong bitter aftertaste. I remember chef Ono told me that not a lot of Singaporeans like this as it has a strong bitter aftertaste. However, he said many Japanese eat this fried "flower" for the health benefits. The taste to me felt like Singapore Chrysanthemum being fried. But it is not Chrysanthemum fyi.
Their chawanmushi is also superb! It has a zest of Yuzu in it. Making it extremely refreshing and tasty. The steamed egg is very smooth and the ingredients below are also fresh and sweet! Yums. Careful though, it's piping hot!
The sushi rice used also matches all the other ingredients paired pretty well. Simply in love with the sushi rice. It's rather similar to those sushi rice used in top-notch sushi restaurants in Japan.
If you are not someone that likes heavily vinegared rice. This place is not for you.
Trout Sushi. Chef Ono knows that Singaporean loves salmon. But do you know that Salmon is not served in most higher end Japanese restaurant as it is considered cheap? As such, Chef Ono uses trout instead of Salmon for its sushi. Which is the best I have eaten in Singapore so far.
This is their must-order dish if you order ala carte! Their Mini Uni don. Chef Ono always joke about some secret ingredient he added inside.
One of the best highlight of Sushi Mieda. Kawahagi to kimo (file fish & its liver). This is the mindblowing dish I am referring to. And I will always ask for a second. If you come to Sushi Mieda please order this ala carte. I can't describe the taste but it's just superb!
Uni in Sushi Mieda is also fresh and of very high quality. It melts in your mouth gradually and has this rich creamy flavour. They serve Bafun Uni and Murasaki Uni. My favourite is Murasaki Uni. However, Murasaki has a slightly bitter aftertaste but is very sweet upon first taste. Sometimes I will specially add-on more uni to try. Simply ask the chef what other uni are available and he will gladly serve them to you. He will tell you where this uni is from and which part of Japan.
Their Kuruma Ebi is fresh and thus the flesh is really very sweet. They always pry open the shells in front of you. Chef will dip it with a little soy sauce and the flavour is just wonderful. The flesh texture is rather Q you won't regret having this. All ebi lovers will love this.
Shirako / Fish Milt has a rich creamy milky texture. It's either you like it or you don't. At Sushi Mieda, the chef will add in a zest of Yuzu making it rather refreshing and a pinch of salt. The overall taste is very pleasant.
Ark Shell Sushi. Depending on the ingredient obtained. It''s either sweet and tangy and a little bit crunchy if not it is crunchy but not sweet enough. Really have to depend on that period's catch. But I have always loved Ark shell Sushi for its texture and sweetness despite which sushi restaurant it is from. It is also called Akagai. Non-fresh Akagai is really frowned upon though. It will lack sweetness and crunchiness.The ones at Sushi Mieda are pretty good most of the time!It really has to depend on the catch of the day.
đđģ Hagatsuo (skipjack tuna) is really good as well. Mindblowing! Must order!
Uni Handroll (Thumbs Up)
Look at the beautiful scarlet colour!
Katsuo/ Bonito. Smoked Fish. This dish has a nice smokiness taste to it and is also one of the highly recommended sushi in Sushi Mieda. You will love this too!
Sawara (Spanish mackerel). Aged a little. Which makes it pretty good!
Kohada (gizzard shard). Kohada has a certain degree of acidity and has a strong taste which may not be liked by many. I have mixed feelings on this dish. Depending on the catch of the day, sometimes i like it, sometimes a bit overpowering on the degree of sour i felt....
They also served pickles as a side dish. I am a fan of their pickles just not their kanpyo. 1/3 of my friends like it while others dislike the pickles.
Their Maki is also pretty tasty too.
I do not really like Kanpyo. haha, it has a very strong taste. But my friend and family love it so I will pass to them to avoid food wastage.
The miso soup they have is tasty but a little bit on salty side. Nonetheless, the flavour is also really rich.
The type of desserts available also varies according to season and the days you visit Sushi Mieda. What I like about Sushi Mieda is that the fruits they selected are really juicy and huge in water content and definitely very sweet. The dessert is always a delight. Though I have to be honest to you guys that while most ingredients in the dessert are yummy, given the many combinations of ingredient that the dessert contains, there will always be one or two ingredients that are either not to your liking or you find it so-so. But it's still overall an enjoyment. This is a fact which me and my sister would agreed upon when trying out the desserts and starter dishes in Sushi Mieda.
I bought my sister here for her birthday and was given a complimentary cheese tart with a candle and written message "Happy Birthday, Name" on the plate. As such, Sushi Oono is good for birthday celebration as well.
Please also note that in sushi dining, basic dining etiquette should always be followed.
It does not matter if you prefer to use your chopstick or hand to eat sushi. Simply choose whatever you feel comfortable with.
Some examples to avoid/ follow below:
#1 No PDA (Public Display of Affection)
#2 Do not speak too loudly so as to not affect other diners
#3 Do not point the chopsticks at the chef
#4 Chef seems to be okay with kids but please ensure your kids are well-behaved and not running all over the place. If you are not 100% confident, then don't bring your kids. You may check with them before reservation.
#5 If there are certain things you do not eat, please inform in advance. It is rude to say you do not eat certain items after the food has been prepared in front of you. Food wastage is seriously frowned upon.
E.g. No wasabi, a little wasabi, No ginger, No Shirako (Sperm) etc.
#6Dress appropriately. Smart casual is okay but nothing too skimpy or over-casual.
If you commit any of the above examples or any other behaviours deemed as rude... I can assure you, you would not enjoy the whole dining experience as it will be very frowned upon by any Japanese chef. You will definitely not get good services from any Japanese chef.
It is good people who make good places.― Anna Sewell, Black Beauty
Last visit: 12 Feb 2023
Date posted: 22/05/2019
Follow me @ my Instagramđˇ
