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Thank you for FULL HOUSE!
How would you like to have Sushi as Omakase this time? |
Akane is popular for Kaiseki cuisines, however we can also prepare Omakase courses in a Sushi shop style. Firstly, Modori Katsuo (bonito) is served in a small bowl. Following that, we have grilled steamed Yuba
(bean curd skin), hairy crab & Matsutake mushroom in vinegar sauce, gingko nut salt sea urchin and Tairagi (razor clam)
Next, let’s have something light with Senba style soup with Spanish mackerel, before enjoying the handmade delicacies.
The main hand-made dishes from Kyushu are then served: the long tooth grouper, thread-sail filefish on liver, prawn, Sanriku-produced live ark shell, Hokkaido sea urchin and blue fin fatty tuna.
As our Head chef Saito skillfully prepares each dish by hand, he will introduce and explain each sushi dish much to the pleasure of the guests.
Before moving on to the second Sushi platter, please enjoy shrimp potato wrapped in deep-fried Yuba tofu skin and persimmon Tempura.
The last hand-made dish is Nodoguro from Hokuriku region of Honshu, blue fin tuna, Kyushu-produced white squid and simmered clams from Mie Prefecture. The finale of the meal is the Head chef’s original tamagoyaki (fried egg). Lastly, warm Kuzu starch noodles drizzled with black honey is served. This is one mood-settling dish perfect to end your evening.
How about this sushi shop style Omakase experience at Akane? We are certain you will be truly satisfied! Only for one night on 23 October (Tues).
Come and spend a delightful evening by our Akane sushi counter.
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Akane Omakase Sushi |
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Small dish： |
Returned bonito Tataki・steamed Yuba・hairy crab & Matsutake in
vinegar sauce・gingko nut salt sea urchin ・Tairagi razor clam grilled with seaweed |
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Soup： |
Spanish mackerel |
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Sushi： |
Kyushu-produced long tooth grouper, thread-sail filefish on liver, prawn,
Sanriku-produced live ark shell, Hokkaido sea urchin and blue fin fatty tuna.
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Side-dish： |
Shrimp potato wrapped in deep-fried Yuba tofu skin and persimmon
Tempura |
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Sushi： |
Hokuriku-produced Nodoguro, blue fin tuna, Kyushu-produced white squid and simmered clams from Mie Prefecture, Chef’s original Tamagoyaki (fried egg), miso soup(Akadashi) |
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Sweets： |
Kuzukiri with black honey
＊Food produces are subjected to change. |
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Number of persons |
Limited to 10 persons – counter seats only |
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Price |
$188+GST / per person |
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Reservation & Cancellations |
For reservations, please call Akane directly.（TEL 6591-7624）
Reservations and cancellation period: 10 October (Wed) ～18 October (Thurs)
Cancellations after 19 October (Fri) are not accepted. |
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| Promotion for October |
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 Semi-private rooms
The restaurant features two
rooms that can cater to 4 ～
9 pax.
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Tempura Course and Omakase
Course are available. (Reservation needed)
Counter seat
tempura course
Lunch $42 / $68
Dinner $88 / $128 |
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Featuring seasonal cuisine in utensils inspire by nature, Akane seeks
to redefine your Japanese fine dining experience with specially crafted
dishes by our experienced chef. From a luxurious Tempura course at
the counter, to enjoying a dinner experience with your family or lunch
with friends, we aim to cater to all of your dining needs.
All of Akane’s staff awaits your patronage to the restaurant. |
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Open: Daily
Lunch 11:30～14:30 (Last order 14:00)
Dinner 18:00～22:30 (Last order 22:00)
Enquiry / Reservation ： 6591-7624 （Direct Line）
Email: akane@jas.org.sg
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Detailed Regulations regarding reservations at Formal Restaurant, Akane
*In accordance with the Association’s rules, children aged below
12 years old will only be awarded entry
on Saturdays,
Sundays and Public Holidays.
*In the event of reservation cancellations, please inform us at
least 1 day in advance.
(We will be charged for course
menu cancellation on actual day.)
*All prices above are before GST. |
copyright ©
The Japanese Association, Singapore all rights reserved.
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