From 14 to 30 April, Inagiku is all set to whet the appetites of discerning gourmands. Newly-appointed to wield his prowess with razor-sharp sushi blades at Inagiku, Sushi chef Kazuhiro Fukuhara inaugurates his very first spring season at Fairmont Singapore’s inimitable fine-dining Japanese restaurant with a sensational spread of seafood ingredients from his homeland. Chef Fukuhara is a natural talent at handcrafting all styles of this iconic Japanese staple from nigiri sushi and futomaki to temaki and oshisushi. Most notably, he spent his training years at a Tsukiji Market sushi restaurant – a most sought-after honour attained only by top apprentices. Christening his debut menu ‘Haru No’ meaning ‘Spring fields’, he seeks to remind us of Japan’s kaleidoscopic seafood catches that come into season each Spring – a time when much attention is diverted to the ubiquitous pastel pink Cherry Blossom trees flowering on land. From the historic fishing towns of Uwajima and Sanriku, he has sourced fresh pink-red tuna belly and the silver-skinned amberjack, while sea urchin and salmon roe reflecting the colour of the rising sun are attained from the abundant Hokkaido region, as is the creamy, pale white scallop. Rounding up the venerable chef’s selection of spring-based seafood such as mackerel from Kyushu, Torigai or cockles, salmon belly and Chiba red snapper.  A highlight of chef Fukuhara’s regular repertoire is the artfully crafted Chirashi Sushi comprising a bowl of sushi rice topped with toothsome pieces of premium sashimi interlaid with colourful and eye-catching vegetable garnishes. His Haru No Chirashi Sushi also brings together an appetising assembly of fresh seasonal vegetables including Kinusaya bean, Kinome herb, dried gourd and Spring bamboo shoot placed alongside a succulent arrangement of over 10 spring sashimi ingredients. For those who prefer savouring their sushi in a more traditional manner, chef Fukuhara presents his collection of Haru No Edomae Sushi – a platter of nigiri-style sushi accompanied by tamago, Japanese egg cake, and piquant ginger slices.
                                
HARU NO CHIRASHI SUSHI                $150
Uwajima Tuna Belly, Chiba Red Snapper, Setouchi Sea Prawn, Sanriku Amberjack, Kyushu Mackerel, Salmon Belly, Sea Eel, Hakodate Sea Urchin, Torigai (Cockle), Hokkaido Scallop, Hokkaido Salmon Roe, Snow Crab, Shiitake Mushroom, Tamago, Spring Bamboo Shoot, Kinusaya Bean, Salt-boiled Snap Bean, Dried Gourd, Small Carrot and Kinome Herb on Sushi Vinegar Rice

HARU NO EDOMAE SUSHI                $150
Spring season Sushi assortment of Uwajima Tuna Belly, Chiba Red Snapper, Setouchi Sea Prawn, Sanriku Amberjack, Sea Eel, Kuro Mutsu Blue Fish, Hakodate Sea Urchin, Torigai (Cockle), Ark Shell, Hokkaido Scallop, Tamago and Ginger

Spring Sake at $50 (300ml portion) and $100 (720ml portion)

Inagiku is located at level 3, Fairmont Singapore. For reservations, please call (65) 6431 6156 or email: dining.singapore@fairmont.com. Operating Hours: Lunch:12noon to 2:30pm (daily) and Dinner: 6:30pm to 10:30pm (daily)