A prized recommendation, Tomi Sushi - located in Velocity at Novena Square offered a memorable lunch dining experience which I thought made our calories count. I could not reiterate further how important a good company or dining companion is when it comes to delivering the overall verdict of a dining experience. It was truly an enjoyable catch-up session with Ash over lunch and the treat was much appreciated!

Apart from the companion, how did the food fare?

Nigiri Sakura (S$28/++)



The sushi served on the plank had a good offering of the different types of seafood, each served with the top grade quality Niigata Koshihikari Japanese rice. Koshihikari was first created in 1956 by combining 2 different strains of Nourin No. 1 and 2 and harvested at Uonuma area of Niigata Prefecture which is typically the most expensive rice in Japan.

The protein-loaded fish sushi such as tuna was almost melt-in-your-mouth tender, still maintaining that beautiful freshness from sea. A lot of the seafood served were air-flown from Niigata and the quality was evident starting from the first bite. A particularly memorable one was the lovely cuttlefish which had a good crunchy texture to it. I found the wasabi spread underneath the fresh seafood too mild for our palate so we requested for a separate serving. The wasabi seemed like a freshly grated Japanese horseradish which had an initial sweetness followed by a strong flavour which imparted hotness akin to that of mustard. It then produced that typical vapour which stimulated our nasal passages rather than on the tastebuds. It was simply sublime.


On each table was a mini-tray which contained the two different types of sauces. The difference in taste between the two but it would be worth noting that the sashimi sauce was a special selection by Tomi Sushi while the traditionally brewed soy sauce would be suited for most sushi dishes. Admittedly, I found the difference marginal so I would recommend trying both to see which suits your palate more.


My set lunch came with the Tori Karage which was essentially deep-fried chicken portions with a beautiful golden-brown coating which did not taste excessively greasy. The marinade was light yet tasteful and what made it a worthy must-try was that flawless crispy surface complemented by a succulent, tender and moist inside. As a side dish, it also helped to add texture to the tray of sushi with its crispiness.


My set lunch came with the Chawanmushi which was an egg custard dish flavoured with soy sauce, dashi, mirin, shitake mushroom, boiled shrimp and served in a tea-cup like bowl. Upon scooping it up with a spoon, the first thing that struck me was the wobbly steamed egg which simply melted in our mouths and I could practically just swallow it. The fragrance was light and did not have that appalling eggy smell which I so clearly detest. The second memorable element served in the tray was that innocent-looking miso soup. It might not look quite as extraordinary but this miso soup was slow-cooked with the addition of salmon bones and flesh and you could not help but enjoy the lovely bits of that protein in the soup.