Serving a sushi experience

Colourful offering of ebi with oroshiae tosazu sauce made pretty alongside pumpkin, corn, scallop, shimeji mushroom, snow peas, tomatoes, salmon roe and daikon. — Photos: AZLINA ABDULLAH/The Star

THE dobin mushi with clear and light soup, rich with slices of matsutake mushroom and hirami in a pretty little teapot is a sure way of putting a smile on a diner’s face.

Sushi chef Makato Saito Sam includes bonito flakes and kelp as ingredients that lend flavour to his simple savoury stock.