New Bistro Du Le Pin

Every dish was an Umami bomb! Chef Shigeru Shiraishi's concept is to have food that is so tasty that it goes perfect with a cold beverage. Such that his signature-affordable Omakase now includes White Wine! Indeed, one dish after the other just ups the ante and kept us smiling and impressed start to finish. 

 Whilst many like myself, thought they had relocated, instead Chef Shigeru decided to keep the old location for Ala Carte and this new hidden gem for Omakase. Trust me it is not easy to find. But what you find is an exquisite organised clutter almost, a spawn between an Izakaya and a Sushi restaurant.  

We start with an old favourite, the Kampachi Sashimi (Longfin Yellowtail) on a special miso bisque sauce, perfect with grated Wasabi Spring Onions and Roasted Garlic. 

I was not just amazed by the freshness of the Ankimo (Monkfish Liver) which they call the Foie Gras of the sea, but also that Chef had cleverly used the skin of the Snapper teasing a similarity to the texture of Jellyfish. What a savoury zesty fresh and intense flavour bomb. 

This is a new dish, I was blown away! Shirako (Cod's Milt) usually served with a light Soyu is now sitting on a savoury braise with fragrant garlic bits. Savoury and Fresh, this is Umami max! 

This seemingly simple dish blew me away too. Ikura on a seared Scallop sitting on a creamy super umami sauce. What sauce is this Chef I asked? Uni sauce - Genius!  

Tuna Tartare with spiced mayo and Mentaiko with Spring Onions was perfect. I commented that I would wolf down a bowl of rice with this too easily...

A friend who could never eat raw Oysters finished this entire piece. Because it was fresh cooked perfectly with a light and crunchy batter, topped with a tartar spread and a splash of lemon. Oh my... 

The Assorted Sushi was fresh, but the underdog here was the Soy-Marinated Maguro that was so smooth without sinews - melted in my mouth... 

This huge prawn head should be from the Ebi sushi we just had - cos the Ebi was huge too! Twice the size of what it should be. We were truly spoilt. A light unpretentious soup in an iron bowl to cleanse the palate from our Umami overdose. 

I was trying to find space for this Uni Ikura and Rice. 

Till this perfectly marbled Wagyu came out of the Binchotan grill... No sous vide cheats or reverse sear - just pure skill of Chef Shigeru. 

To cap it off, a few decadent slices of Jamon Iberico sliced off the Leg. Sweet and Fatty - almost like having Lardo melt in your mouth,