MAI by Dashi Master Marusaya~ Launched in March 2019, MAI by Dashi Master Marusaya is a traditional Japanese dining concept under the Marusaya group. Founded in 1962, Marusaya is a wholesaler dedicated to Katsuobushi (dried bonito) for professional use. Launched in 2019, MAI specialises in Omakase, Sushi and Dashi Set, Sushi and Sashimi Sets, Dashi Shabu Set and signature Claypot rice.
With a sushi bar, two private rooms, the 38-seater MAI by Dashi Master Marusaya is ideal for business lunches and gatherings with friends and loved ones.
We tried the Sushi & Dashi Omakase at a price of S$88++ per person. Very value for money for the quality they are serving. The NEW Sushi & Dashi Omakase comprises of 2 appetisers, sashimi, Tamago (Japanese Omelette), Seasonal Fish Dish, Meat, Sunomono, Chef’s Recommended Sushi made using Hokkaido Rice, Miso Soup and Dessert.
Hotaru Ika (Firefly Squid) with Japanese Kai Lan and Katsuobushi (Skipjack Tuna)
The squid was succulent and the japanese kai lan complement it very well. The freshly shaved Katsuobushi gives a different layers of texture.
Black Sesame Tofu with Ikura in Dashi Stock (Soya sauce, mirin, dashi)
The Black Sesame Tofu is very smooth with slight bitter after taste. A beautiful combination with Ikura.
Sashimi: Akami (lean part of the tuna along the fish’s spine), Chutoro (medium fatty tuna), Kinmedai (Splendid Alfonsino), Sawara (Spanish Mackerel). The sashimi are so FRESH! I am in love with the Chutoro! Simply Divine! They are also beautifully garnished with Shiso Flower.
Tamago (Japanese Omelette) in Dashi topped with Katsuobushi (Dashi Stock – Soya Sauce, Mirin and Dashi)
The tamago was thick, fluffy and bouncy. Yummy! Eggy goodness is further enhance by the Dashi stock (not overly salty).
Sakura Ebi with Ashitaba (Angelica Keiskei, also known as Tomorrow’s Leaf), Matcha Salt and Japanese lime (Tempura Style)
Very Crispy! I think it is brillant to add matcha salt and lime to it. This is the first time I try matcha salt. It gives a spark to the tempura. The lime also take away any oily feel from it.
Hokkaido Hairy Crab (Kegani) with Sweet Vinegar Sauce topped with Hokkaido Uni (Sea Urchin)
Aww my favourite dish! The Uni is so flavourfully FRESH! I Totally love this! The hairy crab is light with hints of sea sweetness. Even their palate cleanser is amazing!
Iwate Wagyu (neck) with Bamboo Shoot and Japanese Kai Lan in Sukiyaki Sauce
Wow the Wagyu is very tender and flavourful. The kai lan is a good match with the waygu. Like that the bamboo shoot and japanese kai lan bring the different textures to the dish.
Hotate(Scallop) and Uni (Sea Urchin) (Handroll)
OH MY! Their Uni and Scallop is so FRESH. They just burst into flavours and melt into my mouth! Sublime!~ Haha
We are always more a salmon lover than a tuna lover in Singapore. But when you try premium grade of tuna, am sure a lot of us will change our mind. Now we understand why Tuna is so popular in Japan. First, we had the Wild Fresh Tai (Red Snapper) with Tai Liver. Wow the little bit of the Tai Liver makes the flavours even more full-bodied. Next, It is the Marinated Akami (lean part of the tuna along the fish’s spine) Maguro stacked on top of Aburi Otoro (Tuna Belly – Fatty Part of the Tuna). This sushi has actually 2 layers of tuna! Wow the thick tuna slices and the fatty otoro! It is heavenly! Next, coming up is something unusual! Chilli kinda spicy sushi! It is Saba (Mackerel) with Momiji Oroshi (Spicy Grated Daikon Radish). So interesting something that may excite the local here. I feel it is a lovely refreshing sushi. Next we have Ika (Squid) with Yuzu. I am always not a fan of Ika as it is too chewy but this Ika is really is not chewy and fresh. Last but not least. it is the beautiful Kuruma Ebi (Tiger Prawn) stuffed with Egg. The egg gives the ebi a different texture. They use hokkaido rice to make the sushi too. Wow I am so impressed by these 5 sushi!
Maki with Cucumber, Japanese pickles, Chopped Tuna and Aburi Otoro (Flame Seared Tuna Belly – Fatty Part of the Tuna), topped with Ikura
A beautiful treasure hidden under the Ikura. Love picking up the Ikura and reveal the delicious maki underneath.
Miso Soup with Tofu Skin and Cabbage
I like to see the little tofu skin circles floating on the soup. A light savoury soup.
Daifuku (Mochi stuffed with Strawberry)
A perfect ending to a great omakase meal. I love the delicious mochi. The strawberry inside is fresh and sweet! The red bean paste is not overly sweet too. Simply Delish!
MAI by Dashi Master Marusaya~ Launched in March 2019, MAI by Dashi Master Marusaya is a traditional Japanese dining concept under the Marusaya group. MAI specialises in Omakase, Sushi and Dashi Set, Sushi and Sashimi Sets, Dashi Shabu Set and signature Claypot rice. With a sushi bar, two private rooms, the 38-seater MAI by Dashi Master Marusaya is ideal for business lunches and gatherings with friends and loved ones. I tried their Sushi & Dashi Omakase at a price of S$88++ per person. Very value for money for the quality they are serving. I especially enjoy the Hokkaido Hairy Crab with Hokkaido Uni, Hotate and Uni Handroll, Wild Fresh Tai with Tai Liver sushi, Marinated Akami Maguro and Aburi Otoro sushi and Daifuku (Mochi stuffed with Strawberry).
|Recommended Dish(s) to try||Sushi & Dashi Omakase|
Hokkaido Hairy Crab with Hokkaido Uni
Hotate and Uni Handroll
Wild Fresh Tai with Tai Liver
Marinated Akami Maguro and Aburi Otoro
Saba with Momiji Oroshi
Daifuku (Mochi stuffed with Strawberry)
|Contact No||+65 6443 8827|
|Nearest MRT Station||Outram Park MRT|
|How to get there||Show Map|
|Price Range (per pax)||S$51 – S$100|
|Opening Hours||Mon – Sat|
12:00 – 14:30, 18:00 – 23:00