Naga Imo Christmas Omakase with Gold Otoro Nigiri, Giant Oyster & Seasonal Japanese Ingredients

19 December 2020 Gwendolyn

From 23 to 26 December 2020, sit back and indulge in a luxurious 13-course Christmas Omakase at Naga Imo. The Japanese restaurant, which opens along Club Street last year, is split into two storey; The first floor seats diners for omakase (priced from $150) while the second floor is opened for those having a la carte.

At $168++ per pax, the Christmas Omakase is a seafood-centric menu comprising of premium delicacies like otoro and caviar. With an upgrade of $68++, you can enjoy a few more of chef’s signature dishes. Reservations are required for both lunch and dinner seatings.

The omakase focuses on seasonal ingredients imported from Japan, such as the Momotaro tomato, Okinawa oysters, Miyazaki beef and later on for dessert, the Yubari melon.

There were several memorable dishes.

The Kaki Ponzu is an impressive appetiser, featuring a giant fresh oyster from Okinawa, complemented with ponzu jelly, Ikura, radish and a dash of lemon juice. It’s meaty, fresh and not overly briny.

The Yuzu Gindara tops my list for its white flaky flesh that simply dissolves in the mouth. The surface of the cod is lightly crisp and I love how the additional of sweet yuzu glaze could balance the mizuna (Japanese mustard greens) so perfectly that you can’t taste the bitterness in the greens.

Another noteworthy dish is the A5 Japanese Miyazaki Wagyu which has a nice marbling.

We had several courses of sashimi (i.e. Amaebi, Kanpachi, Chutoro and Madai) and sushi (i.e. Hirami Nigiri, Akami Nigiri and Otoro Nigiri). The slices were thick and satisfactory too.

What stood out the most was the Otoro Nigiri. On top of the brilliant showmanship with glittering gold dust, the otoro is dressed in shaved truffles, caviar and edible gold for the ultimate indulgence.