February 17, 2017
I have never had the chance to go to Japan, but if I ever did, I know the one place I would head to — Tsukiji Fish Market 築地市場, the famous fish market where whole bluefin tunas can go for up to as high as 155.4 million yen (about S$1,936,625).
Fresh bluefin tuna is an amazing delicacy, and the fresher it is, the better.
At Kuro Maguro, you get the freshest possible tuna in Singapore thanks to the importer’s special technique of deep freezing the live fish at minus 60 degrees Celsius. This, combined with the fact that their fish comes straight from the fishing trawlers in Japan, results in decently priced and insanely fresh bluefin tuna rice bowls.
Kuro Maguro’s Toro Uni Meshi ($35.90) was a sinful bowl of oily, delicious otoro (the fattiest part of the tuna), sea urchin and ikura. When the bowl came, I was obsessed with the beautiful marbling on the fish.
The otoro melted in my mouth, with a delicate flavour that was complimented well by the rice beneath it. The specially-made vinegar used for the sushi rice gives it a different taste from other sushi that you can find elsewhere — robust and more complex in flavour.
The sea urchin was sweet and creamy, with none of the fishiness that is associated with low quality uni. The ikura was equally fresh, but the focal point of the dish was the tuna, and boy, it certainly blew me away. At this price point, the quality of the creamy bluefin tuna is unbeatable.
I also tried the Toro Aburi Meshi ($32.80) and the usage of a blowtorch to char the tuna added a caramelized dimension to the dish. The char gave a nice smokiness to balance out the fattiness of the fish.
The tuna came in two forms, sliced as well as minced. This resulted in an interesting contrast, but I didn’t particularly enjoy the minced tuna because it didn’t have the same full oiliness that the sliced tuna had.
The taste was still the same though; absolutely delicious. Again, the same signature sushi rice was used, and I loved it so much I finished every single grain.
Ending the meal, I had a few slices of akami, the leanest part of tuna in contrast to Otoro. Usually I avoid having tuna sashimi in Singapore because the lower grades of tuna have a pretty strong funky flavour, and the meat can get a bit fibrous.
The akami here however, wasn’t fishy and the meat was tender and not at all like what you would get at cheaper Japanese restaurants. The meat was dark red with just a hint of marbling of fat, and a clean fresh taste.
If you’re worried about the portion sizes, don’t be. The pictures seen here are smaller tasting bowls because I want to save more stomach space for all the different types of tuna.
The actual bowl size is shown below.
With 18 different donburi to choose from, you can be sure that Kuro Maguro will have something to suit your tastes, be it different cuts of tuna or even the combination of different sashimi items with tuna. It’s all about quality here at Kuro Maguro.
Expected Damage:$40 -$60 per pax