1 / 1
Meaning land and sea, San-sui offers diners the best seasonal menu of seafood and premium meats at their new Clarke Quay outlet.
New on the Clarke Quay block is San-Sui Contemporary Japanese Dining and Bar, which offers an experience that melds European influences with Japanese produce and cooking techniques. Sister restaurant to San-Sui Sumiyaki and Bar at One Fullerton, this new dining destination boasts the best produce from land and sea, with carefully crafted seasonal menus.
Start with an array of ‘small plates' of appetisers, such as the beet carpaccio - similar to tuna carpaccio, this one features wafer-thin slices of beetroot cooked sous vide (so there's none of the messy beet-red juices) paired with a refreshing mix of cucumber and fennel and dressed with a soy sauce-based house sauce. Another lovely way to start the meal is with their seasonal oysters, served freshly shucked with ponzu ‘caviar', bursting with tangy ponzu sauce or gilled and served with a citrus soy dressing.
Also being introduced is an exclusive menu of bamboo sushi - individually portioned sushi served in a hollow bamboo stem, which you eat with the small spatula provided. There are four toppings available - spicy maguro, lightly marinated blue fin tuna with seasame seeds and chives; kani, jumbo lump crabmeat with avocado, toasted seaweed and mayonnaise; negitoro, fatty tuna with scallion and flying fish roe; and warm foie gras complemented with diced cucumber and salmon roe.
For the main courses, Executive Chef Ken Zheng offers several creative touches with his dishes. The risotto is his hearty take on the traditional risotto, using Japanese short-grain rice paired with jumbo lump crabmeat, asparagus and parmesan cheese with just a drizzle of truffle oil. For those looking for something lighter, the kurotara, a pan-roasted black cod fillet with sakura pesto (made with almonds instead of pine nuts), honshimeiji mushrooms, and wakame salad is just the perfect choice.
And of course, every meal should finish on a sweet note - especially with San-Sui's dessert offerings of matcha, with Japanese green tea cremeaux, azuki beans, marcona almonds paired with a vanilla bean ice cream, and the extremely refreshing umeshu - a citron-scented Japanese plum wine jelly with macerated berries and a zesty yuzu sorbet.
If you're also looking for a tipple with your meal, the restaurant's bar offers signature Japanese-inspired cocktails, with a highlight of Japanese single malt whiskys, more than 110 wines and 40 sake labels, 20 shochu varieties, six umeshu and a wide range of beers.
3B River Valley Road, #01-06, The Foundry, Clarke Quay, 6336 7737
