BLOWFISH RESTAURANT

Blowfish is a swanky Japanese restaurant that recently re-launched after a three month transformation. The previous downtown hotspot re-opened with a brand new menu that will surely maintain and grow their popularity in the neighbourhood. To celebrate the re-launch, Blowfish hosted a special media preview featuring a full set menu, which I had the opportunity to attend. The night was filled with flowing sake, great company and some tasty Japanese food with a hint of Latin flavours. Chef Daniel Ken’s Brazilian roots lent a subtle fusion flair to the new menu.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

The upscale restaurant was pretty with lots of natural wood furniture and live plants behind the sushi bar. I loved the intricate, fish themed design inked across the tables, which made a stunning backdrop for each plate. The presentation of each dish was also artistic and used an assortment of different textured plates. Tables at the restaurant were laid out in two long rows, with one row against the wall-length bench seating.

For drinks, I tried a few cocktails but really enjoyed the house sake, which was light, crisp and refreshing. On the menu, there are also options to order the Sake by Blowfish infused with yuzu or pomegranate, both sound amazing.

Dinner was a grand affair that lasted 2 hours with 4 courses, each consisting of multiple plates and items. My favourite dishes were those centered around seafood and sashimi, especially the Pyramid Sashimi and Tuna Foie Gras Maki. I also enjoyed the Ceviche which had a strong, fragrant lime flavour. The Scallops were buttery and cooked perfectly. I enjoyed the combination of ingredients in the filling of the Ebi Shooter, and the plump tiger shrimp, however I didn’t love the texture of the soy paper and would’ve preferred a sheet of crispy, roasted nori. The most disappointing dish was the quinoa risotto and the sweet corn tempura. Both dishes were promising, but lacked any punch in flavour. While I didn’t fall in love with either bite of dessert, both the alfajores and tarte were good. I did find them a bit over complicated, especially after all the different items we already ate for dinner.

• Pyramid Sashimi – salmon and tuna with black masago (roe)
• Blowfish Baby Ebi Shooter – tiger shrimp, mango, avocado, cucumber, spicy mayo wrapped in a sheet of pink soy paper
• Ceviche – white fish, red onions, cherry tomatoes
• Salmon Tartare – served on a crispy shiso leaf
• Sweet Corn Tempura – served with a matcha lime sour cream
• Brussel Sprout – roasted with pancetta
• Nigiri and Maki Plate – tuna foie gras, salmon, white fish, kyoto delight, battera
• Pan Seared Wild Scallops – served with a shiso chimichurri
• Quinoa Risotto with Vegetables – quinoa, zucchini, carrots, cherry tomatoes, onions, pineapple with den miso
• Lavender Haskap Alfajores – served with yuzu cream, cheese mousse and milk caramel
• Pandan Chai Chocolate Tarte – black sesame sponge, pandan coconut jam, osmanthus gel, crisp meringue, house made matcha gelato