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Sushi Sei at Holiday Inn Singapore Orchard City Centre has welcomed a new head chef, Chef Kaoru Mitsuhashi, who has introduced lunch and dinner menus centred around the traditional art of Edomae sushi, focusing on bite-sized nigiri sushi. This summer, the menus highlight the best seasonal ingredients, such as the sweet catch of Ayu and peak-season harvest Komo Nasu Japanese eggplant from Kyoto. The 綾 Aya Lunch Menu, priced at $98 per person, is a concise yet refined offering, while the 絆 Kizuna Dinner Menu is a more extensive experience, priced at $480 for two persons. Kyoto Japanese Eggplant 4.5/5 My lunch began with an appetiser course featuring Kyoto Japanese Eggplant , simply dressed to accentuate its gentle flavour. Smoked Ayu Fish 4.5/5 Next, I was served a Smoked Ayu Fish , a symbol of Japanese summer. At their peak in mid-summer, Ayu fish are at their meatiest and juiciest. Chef Mitsuhashi prepared it simply salted and grilled, accompanied by a peppery green that complemented the fish perfectly. Tachiuo, Baby Corn and Radish 4.5/5 The next 2 courses were my favourite dishes - Tachiuo (Silver Belt fish) paired with Baby Corn and Radish in a soy sauce glaze and Snow Crab. The baby corn captured my taste buds with its intense corn flavour and sweetness, intensified by an aromatic butter soy glaze. Every bite was a delightful crunch of sweet, savoury, buttery flavours. Snow Crab 5/5 The Snow Crab was prepared into a morsel topped with shaved karasumi. With a texture that was almost creamy, the meat was incredibly sweet, especially so when contrasted with the umami karasumi. Nama Soba 4.5/5 I was also served a cold Nama Soba , a unique take on soba noodles to cool off the summer heat. Instead of the typical dipping sauce served on the side, the dip was presented as a mirin and dashi espuma foam, coating each strand of soba. Shima-Aji Sushi Kohada Next came the sushi course, offering five pieces for lunch. I savoured Takabe Sushi , Wild Bluefin Tuna Sushi (from Canada), Shima-Aji Sushi (Wild Striped Jack), Kohada (Gizzard Shad), and Uni . Chef Mitsuhashi's mastery was evident in how he expertly sliced the surface of each fish, allowing it to catch the soy sauce he lightly dabbed on before serving. This technique beautifully brought out the fish's natural sweetness. Takabe Sushi The Takabe Sushi was particularly memorable, with an added depth of smoky flavour from the grill. Wild Bluefin Tuna Uni The Wild Bluefin Tuna sushi delighted my palate with its unctuous mouthfeel, while the Uni was featured in a simple yet satisfying handroll. Atsuyaki Tamago A savoury Atsuyaki Tamago with yam and shrimp was served as a palate cleanser before dessert. Coconut Pudding, Warabimochi 4.5/5 Dessert was excellent, accompanied by matcha brewed by Chef Mitsuhashi himself. The Coconut Pudding was pillowy soft, complemented by the slight bitterness of the matcha glaze on top. Even adding that single black bean gave the delicate dessert an extra depth of flavour. Accompanying the pudding was a serving of housemade Japanese Warabimochi , completing this elegant and satisfying meal. Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Sushi Sei Holiday Inn Singapore 11 Cavenagh Road #01-13/14 Singapore 229616 Tel: +65 81399600 Facebook Instagram Website Nearest MRT: Somerset (NS Line) Opening Hours: Wed-Thu, Sun: 12pm - 3pm, 6pm - 930pm Tue: 6pm - 930pm Fri: 6pm - 10pm (Closed on Mon) Direction: 1) Alight at Somerset MRT station. Take Exit B and C. Walk to Orchard Road. Cross the road. Turn right and walk to Cuppage Road. Turn left onto Cuppage Road.Walk down Cuppage Road and cut through Cuppage Terrace to Kramat Road. Walk to destination. Journey time about 6 minutes. [ Map ]