Wednesday, 20 January 2016

A first time experience in Japan for the exclusive Bluefin Tuna

The trip to Japan was an amazing journey, it was my first time experiencing a fish auction where there are thousands of premium fishes caught fresh from the sea and laid out for bidders to take them home. The place was crowded, noisy but filled with enthusiastic bidders. The chef, Mr Watanabe from Maguro Donya and I managed to bring back a few good ones which cost on an average of $5000 each.


When I returned to Singapore, I was really excited to taste the Bluefin tuna while it is still fresh and decided to bring two other food bloggers Alison Chan and Moon Wong to try together at Maguro Donya, the first and only restaurant in Singapore that serves Bluefin tuna. Having their own fleet of fish trawlers, they have the priority to choose their fishes first that are of better quality.


We ordered the 5 cuts of Hon Maguro, a must try in the menu. These 5 cuts are from different parts of the fish and has various texture similar to meat. Fishes usually does not have that but the bluefin is exceptional. First is the Akami, it is the usual sashimi that you eat, second is Chutoto, a well balanced combination of lean and fat, thirdly the Otoro, also known as the belly, the fattest part where I enjoyed most. It literally melts in my mouth, the taste is simply heavenly. Fourth is the Toumi, the forehead of the fish which you can only get 200 grams out of a 70kg fish. Such delicacy is hard to come by at other places. Advised from the chef, it is best to consume below the room temperature for the nicest taste. Lastly, Kamatoro is prepared using the aburi method. It is grilled skillfully and has a burnt fragrance so good you would not want to miss it.


Next up on the table is Megumi Gunkan, it is a sushi made to look like a mountain, with abundance of fish roe and a whole chunk of minced Bluefin tuna. The right way to eat is to place some ginger slices on top and put the whole sushi into your mouth to complete the challenge. I have tried, can you make a guess if I am able to fit everything in?


Seafood Steam is one creative dish that is surprisingly good. It is heated up by a chemical reaction at the bottom. Fresh seafood such as the abalone and baby lobster are cooked in the bamboo bowl for about 6 minutes before you can indulge. The idea is indeed appealing, it did caught my attention for a moment when I first tried it. The seafood are served fresh without any marination or seasoning. You can only taste the original sweetness out of it.

The trip is truly an eye opener. I have learned the techniques to do a bid. Having to taste such premium fish in Singapore is an experience that I will not forget.

3 Temasek Boulevard,
Suntec City Mall,
#03-314, Singapore 038983.
Tel : 6684 5054
Monday - Sunday : 11.30am - 2.30pm / 5.30pm - 10.30pm
Facebook :  MaguroDonya Miuramisakikou Sushi & Dining

Watch my video to find out more about the taste of the dishes and some other dishes which I would like to recommend in my video.

32 comments:

  1. Wow!! This is what called heaven dining. The price also wow I think hahaha

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  2. 5 cuts of Hon Maguro so fresh, feel like trying!

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  3. chemical reaction, wow now japanese cooking style go to another level lol

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  4. MaguroDonya totally the best Japanese restaurant, Ill be there next week!

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  5. I am forgot to ask, why bamboo?? What kind of chemical is that? I want 1 too..

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  6. Well Christopher, Bamboo is a healthful cooking method, steaming uses no fat and helps preserve vitamins and minerals. It is a more gentle process than boiling, simmering or poaching, thereby retaining the foods shape, color, flavor and texture.

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    1. Thanks Krystal, I never thought cooking with bamboo is very useful!

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    2. wow people in this blog so expert about cooking method hahaha

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  7. Blue fin tuna in Singapore, looks like its travel so far from Japan!

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  9. Seafood steam with bamboo is so traditional. I like to try someday.

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  10. The belly fat must be the best fish part, but never eat raw fish that way before.

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  11. Raw fish isn't really good without wasabi. But some people just eat them with soy sauce. For me wasabi must put more than soy sauce..burning kaw kaw!

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  12. The bamboo, something new to me. Hard to find at Singapore!

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  13. Wow, even though its fly from Japan, the meat looks so fresh and yummy!

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  14. I Definitely like the 5 cuts of Hon Maguro, every parts of the fish have different taste! Why i never think of that before lol

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  15. anyone know where to buy bamboo pot?

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    1. well obviously its not for sale hahaha

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    2. I am also impress by bamboo pot, I wish could find it somewhere..

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  16. Now this become my fovorite food already, I always stare at Megumi Gunkan when I am hungry.

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  17. I never saw steam method with bamboo before. If we have that chemical at home, less smoke in the kitchen.

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  18. This is the real exclusive restaurant, I can't effort it too bad.. bye bye blue fin

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  19. This restaurant could save for gas cost hahaha they dont even need to head up to steam the seafood. Interesting!

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  20. Whoever invented the bamboo cooking style (without any kind heating/fire) I salute to them!

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  21. Megumi Gunkan is really looks like a shushi mountain. The steam seafood with bamboo also not bad.

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  22. Why Japanese people so creative with their food & taste so good har??

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  23. The bamboo thing so impress...!!

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  24. All food is "non cooking" method, oh my gosh..

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  25. bluefin tuna so expensive leyy.. but I want to try this at the end of the month lol

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  26. fresh meat, yeah that's the one..

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  27. 5 cuts of Hon Maguro very very very rare for me, why would someone eat this kind of thing?

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