Adding mystery to Japanese cuisine

Tempura fried perilla leaf with finely chopped Japanese sardine (left) is part of the Sakizuke or starter course, while a cold soup of cream and Japanese peach with sweet prawns and a dollop of caviar is part of the Wanmono or soup course.

IT WAS a feast full of expectation at Sou Omakase Dining – a minimalist course menu with barely any description of what was to come.

As per the restaurant’s name, “Omakase” implies that dishes served were the chef’s recommendation.