Type of cuisine & Short History :
Japanese food is synonymous with sushi and sashimi.
Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Japanese chefs consider sashimi the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the palate.
Dai-Ichi serves most types of Japanese food but specialising in Sushi and Sashimi with fish freshly imported from Hokkaido.
Ala carte menu will set you back to about $25 per person. Not including the tempting array of Sake and Japanese beer.
Who to take here :
Anyone who has a craving for fresh sashimi and sushi without breaking the bank.
Good for lunch or dinner. Just remember to make reservations for dinner as seatings are limited.
Ambience and Setting : Casual setting.
Speed – Attentive but relatively new staff. During peak seatings, ordering may take some time.
Staff – Very helpful and service oriented. Only gripe was that they missed out our reservation when we are there. Good thing we were early and there was seating available. Just make sure you get your reservation notice from them.
Just A Little More Info
To highlight the delicate flavor as well as for texture, the chef cuts fish into different thicknesses by variety of the fish, its age and by the season. The hira-zukuri cut (literally “flat slice”), is the standard cut for most sashimi. Typically this style of cut is the size of a domino and 10 mm (3⁄8 in) thick. Tuna, salmon, and kingfish are most commonly cut in this style. The usu-zukuri cut (literally “thin slice”), is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder.
But the key to extracting the flavour is how fresh the fish is. And the fish they have are all freshly imported from Hokkaido.
For the sashimi, you could either order the menu set or select your own fish to form your own sashimi platter.
But other than sashimi, they do serve sushi rolls and a small yakitori menu. Nothing like the extensive menu of Nan Ban Tai but I believe you visit Dai-Ichi for the sashimi.
Fresh Sashimi from Hokkaido
For the freshness of the sashimi, you would have to pay double in any other 5-star establishment
Chilli Tuna Roll
The freshness of the tuna coupled with the slight bite of chilli…heaven
Slightly seared scallops with mentaiko sauce
I could not stop eating it. I it is not for the stare down I got from Swee Tin, I would have ordered another plate. Unfortunately, this dish is seasonal.
Go for the seasonal fish. Look how fresh they are. The eyes of the fish are still bright and not hazy which is a clear sign of the freshness. When I pried open the gills, they are still red.
They are not a Yakitori joint. Stick to the Sashimi and Sushi. Plus the time taken for them to prepare one yakitori dish…super long. We finished our whole meal and the Yakitori is still not done.
1. Make your reservations early.
2. Go as early as 7pm. Anything later and the crowd will start flowing in which means slower order taking.
3. If you are ordering Yakitori, order it early and prepare to wait.
#01-04, 66 East Coast Road, The Flow
+65 6970 5255
11.30am – 3pm (Lunch)
6pm – 10.30pm (Dinner)