In conjunction with Big Sake Bar’s first year anniversary, an eight-course omakase menu has been introduced and it features premium ingredients like grade A4 wagyu beef and otoro, plus an optional sake pairing option, with a choice from three seasonal sakes to suit the different customer preferences.
Located at the Concourse Skyline Building, Big Sake Bar is an izakaya concept restaurant, which boasts a large selection of over 40 different kinds of Japanese sakes and whiskeys. When I first stepped in, my eyes were immediately drawn to the back wall with all the various bottles on display!
The rest of its interior has pre-war Japanese beer posters on its brick walls and is reminiscent of a nostalgic era.
This Japanese gastropub’s trademark “大” (Japanese kanji character for “big”) emphasizes its philosophy, to be “big on food, big on service, big on sakes”. It is run by three good-looking young men, (from left to right) Co-Owners Jeremy Goh, Daniel Kwok and Head Chef Andy Quek.
In order to preserve the freshness of the ingredients and to ensure a great experience, Big Sake Bar will only seat six guests at the main sushi counter each night for their new omakase menu.
This will ensure that diners get to enjoy the full omakase experience as they watch Chef Andy at work. You can even chat with the friendly chef between courses, especially if it’s immediately after the dish has been served to you (i.e. before he starts to get busy preparing the next course).
Big Sake Bar’s new omakase menu will be available for a limited time only from 23rd October to 31st December 2017.
8-Course Omakase Menu
(Available for Dinner from Monday to Saturday, 6pm to 11pm, with advance reservation)
SGD$88 nett per person for the eight-course omakase menu.
SGD$108 nett per person for the eight-course omakase menu with sake.
Century Egg Tofu
This to me is somewhat of a fusion dish as it is usually found on the menus of Chinese restaurants. The century egg has been marinated with Chef Andy’s secret sauce, which is sweet and masks the strong flavour of the egg, so those who aren’t fans of the “100-year-old egg” may find themselves liking this! In addition, the silky smooth tofu is made in-house by the chef and is topped with sprinkles of crispy tempura flakes and slivers of spring onions. Overall, it was a nice start to the meal.
This comprises of botan ebi, mekajiki (swordfish), salmon and aburi (i.e. seared) salmon. The seafood was fresh, the prawn was plump and firm and my favourite was the aburi salmon.
Wagyu Beef Sirloin
At first glance, this may look like a humble dish, but these are slices of grade A4 Kagoshima Wagyu Beef Sirloin flown in from Kyushu, Japan and is definitely a must-try! Although the accompanying ponzu sauce complemented the flavourful beef, I felt that it tasted just as good on its own. The marbling of the meat wasn’t overly fatty and was just right. For more information on beef grades, you can click here.
When we first set our eyes on this dish, the initial thought was on what that strange spiky thing at the far end was! It’s actually the prawn head from the botan ebi sashimi that we had earlier and a clever re-use of ingredients so that nothing is wasted.
We were told to start off with the shoyu ikura (salmon roe) and work our way down from left to right to gradually build up the flavours.
I don’t like eating ikura in Singapore, as it usually tastes a little fishy in the country’s hot and humid weather, but the one here was quite alright to me. The next morsel to chomp on was a piece of maki, topped with yuzu infused tobiko and the flying fish roe was really fresh and crunchy. Following on was the tamagoyaki, which was a bit overly sweet to me and I couldn’t really taste the flavour of the dashi stock in it (I’m quite particular when it comes to tamagoyaki, as this is one of my personal favourites).
The final bite was a challenge to eat as it was a deep fried prawn head, sat atop a blob of mentaiko mayo sauce. Now this is the typical sort of unusual food item found at Japanese izakayas and goes well when downed with alcohol. Don’t worry, it’s really crispy and you can swallow everything, plus it’s extremely flavourful! The trick to eating this is to chew off all the protruding sharp ends, which are very crispy, then munch carefully until you reach the main section of the prawn head.
Wagyu Beef Maki
This is actually a temaki (i.e. hand roll), made with wagyu beef as its key ingredient. The beef was seasoned with salt, which made it a little salty, but when eaten together with the other ingredients in one bite, the flavours actually went well together. I much preferred the previous beef dish to this one, although this was good too.
This dish uses otoro (the fattiest portion of the tuna, found on the very underside of the fish – this cut is fatty almost to the point of falling apart and can literally melt in your mouth) and is topped crisp green onions sitting atop a bed of premium Japanese rice from Akita prefecture in Japan. A raw quail’s egg is served on the side and you are supposed to add the egg into the rice bowl and mix well before eating.
Thus, I poured the egg in and voila – this is how the dish typically looks like at most restaurants in Japan:
This particular dish is probably what most Japanese will consider to be luxurious, as it contains the most precious part of the tuna.
Asari Miso Soup
People usually think of miso soup as an ordinary and simple soup dish, but the flavours of the soup stock may vary and the ingredients found in the soup may differ too. This one contained plump and firm asari clams, enoki mushrooms and cubes of tofu and the white miso-based soup had a fuller body and flavour, as the stock was made from boiling the clams.
Goma or Yuzu Ice Cream
We had the yuzu ice cream and its zesty flavour was really refreshing, plus it contained bits of peel, which gave each mouthful an extra dimension. It also helped to cleanse the palate from all the flavours from the entire meal.
(Optional) A tokkuri「徳利」 of guests’ choice of sake from a selection of three premium sakes, Toyo Bijin, Nabeshima “Pink Label” or Karakuchi Ki-ippon. Diners will first do a tasting of all three sakes, then pick their favourite one to accompany their meal.
From Left to Right: Karakuchi Ki-ippon, Toyo Bijin and Nabeshima “Pink Label”.
More information on the three different sakes:
Masumi’s Karakuchi Ki-ippon「純米吟醸 辛口生一本」 is a delightfully dry junmai ginjyo (milled to 40-50% removal of each grain of rice) from Nagano Prefecture. The word “karakuchi” means “dry” and this sake is said to be popular with drinkers.
Toyo Bijin「東洋美人」, a junmai daiginjyo (milled to at least 50% removal of each grain of rice) from the Sumikawa Shuzojo Brewery in Yamaguchi prefecture, has a clean entry with a slight sweet finish. This was previously served to President Vladimir Putin during a dinner party at the Japan-Russia summit meeting in December 2016 and it is said that Putin enjoyed the taste of this sake.
Nabeshima “Pink Label”「鍋島 特別本醸造 ピンクラベル」 is a tokubetsu honjozo (milled to 30-40% removal of each grain of rice) from Kashima City in Saga Prefecture. It is a refreshingly sweet sake, with slight effervescence and an excellent aftertaste. This was my personal favourite as I like my alcoholic beverages to be on the sweet side.
Regardless of which sake you choose, all of them go down well with the entire meal.
Overall, the meal was quite satisfying, the ingredients were fresh and my favourite dish was the Wagyu Beef Sirloin. Surprisingly, I did actually enjoy that crispy prawn head although it looked more intimidating than appetising – do give this a try and you may find that you’ll want seconds!
Getting There by MRT:
Nicoll Highway station exit A, take the connecting overhead bridge to cross the highway to get to The Concourse (about a 5min walk)
Indoor Table seatings – 24
Indoor Bar counter – 6
Outdoor – 12
Contact/Reservations Tel: +62912700 / 96567105
Monday to Saturday: 5pm–12am
Closed on Sundays & Public Holidays.