MAI by Dashi Master Marusaya has launched its signature Sushi & Dashi Omakase at an affordable price of S$88++ per person for Japanese cuisine aficionados.

The NEW Sushi & Dashi Omakase comprises a seasonal appetiser, sashimi 2 kinds (Shima-aji -Striped Jack, Chūtoro-Medium Fatty Tuna or Ika-Squid, available on a rotational basis), Tamago (Japanese Omelette), Vinegar Sauce Dish, Meat, Chef’s Recommended Sushi made using Hokkaido Rice (7 kinds including Otoro-Fatty Tuna and Uni Sushi, Unagi with Seaweed and Vinegar topped with Shiso Flower, Tai (Red Snapper) with Tai Liver, Marinated Maguro (Tuna) Sushi, Saba (Mackerel) with Spicy Radish, Black Tiger Prawn Sushi, Hotate with Negitoro (Scallop with Chopped Tuna) and more (available on a rotational basis), Miso Soup and Dessert (Yuzu Sorbet, Sesame, Matcha or Milk).

Dashi is the foundation of Japanese cuisine and is prepared from an amalgamation of two ingredients: kombu and dried bonito flakes. The most popular type of Dashi is prepared from Katsuobushi (dried bonito flakes). Katsuobushi is usually produced by simmering, smoking and drying for a year.

At MAI by Dashi Master Marusaya, they take pride in Katsuobushi which takes two years to process.

This tedious process has enabled them to produce delectable, nutritious and healthy Katsuobushi which abounds with umami flavours.

Their dashi is 100% natural and does not contain MSG or other artificial seasoning.

MAI by Marusaya Dashi Master is a 38-seater restaurant with a sushi bar and two small private rooms. It is ideally located at 46 Bukit Pasoh Road Singapore 089858.

The restaurant is open from 12pm to 2.30pm (last order 2pm) for lunch and from 6pm to 11pm (last order 10pm) for dinner on Mondays to Saturdays.

For reservations, please call 6327 8414.

Menu 

Hotaru Ika (Firefly Squid) with Japanese Kai Lan and Katsuobushi (Skipjack Tuna)- Spring dish

White Sesame Tofu topped with Ikura (Salmon Roe) and Caviar in Dashi Stock Garnished with Shiso Leaf

Sashimi
-Sawara (Spanish Mackerel)
-Tai (Red Snapper) with Tai Liver
-Chutoro (Medium Fatty Tuna)
Sashimi is accompanied with Shiso Flower and Bonito Jerky

Tamago (Japanese Egg Omelette) in Dashi Stock topped with Katsuobushi (Skipjack Tuna)

Whitebait Kakiage with Matcha Salt and Japanese Lime

Mackerel with Vinegar Sauce with Momiji Oroshi (Spicy Grated Daikon Radish) topped with Ginger Flower
Momiji Oroshi -prepared with ginger, yuzu, sesame oil, shiso leaf, chilli padi, ground radish

Oden (Japanese Stew) with Iwate Beef Neck with Chikuwa (Japanese Fish Cake) and Bamboo Shoot with Mala Leaf

Aburi Otoro (Flame Seared Tuna Belly) Japanese Sandwich

Ika (Squid) with Yuzu Nigiri

Marinated Akami Maguro (lean part of tuna along fish’s spine) and Aburi Otoro (Flame Seared Tuna Belly) Nigiri

Kinmedai (Golden Eye Snapper or Splendid Alfonsino) with Shiso Flower Nigiri

Kuruma Ebi (Japanese Tiger Prawn) Sushi

Unagi (Eel) Nigiri
Sauce for Unagi is made of Mirin, Sugar and Sake

Aburi Otoro (Flame Seared Tuna Belly, Akami Maguro (lean part of tuna along fish’s spine), Chopped Tuna and Takuan (Daikon Radish) Maki topped with Uni (Sea Urchin) and Ikura (Salmon Roe)

Miso Soup with Tofu Skin and Cabbage

Azuki Bean Crepe Roll accompanied with Matcha Ice Cream

Hotaru Ika (Firefly Squid) with Japanese Kai Lan and Katsuobushi (Skipjack Tuna)- Spring dish

White Sesame Tofu topped with Ikura (Salmon Roe) and Caviar in Dashi Stock Garnished with Shiso Leaf

Tamago (Japanese Egg Omelette) in Dashi Stock topped with Katsuobushi (Skipjack Tuna)

Aburi Otoro (Flame Seared Tuna Belly) Japanese Sandwich

Whitebait Kakiage with Matcha Salt and Japanese Lime

Ika (Squid) with Yuzu Nigiri

Kuruma Ebi (Japanese Tiger Prawn) Sushi

Kinmedai (Golden Eye Snapper or Splendid Alfonsino) with Shiso Flower Nigiri

Marinated Akami Maguro (lean part of tuna along fish’s spine) and Aburi Otoro (Flame Seared Tuna Belly) Nigiri

Miso Soup with Tofu Skin and Cabbage

Azuki Bean Crepe Roll accompanied with Matcha Ice Cream

Launched in March 2019, MAI by Dashi Master Marusaya is a traditional Japanese dining concept under the Marusaya group. Founded in 1962, Marusaya is a wholesaler dedicated to Katsuobushi (dried bonito) for professional use. Launched in 2019, MAI specialises in Omakase, Sushi and Dashi Set, Sushi and Sashimi Sets, Dashi Shabu Set and signature Claypot rice. The dishes focus on Katsuobushi (dried bonito) as the main ingredient. Katsuobushi, or dried, fermented and smoked skipjack tuna, plays a vital role in the Japanese “umami culture” which has been kept since ancient times (Japanese word “umami” means pleasant savoury taste). With a sushi bar, two private rooms, the 38-seater MAI by Dashi Master Marusaya is ideal for business lunches and gatherings with friends and loved ones. In addition to MAI, the group also owns flagship restaurant, Dashi Master Marusaya at Robertson Quay, TEN Sushi at Robertson Quay and Monte Risaia at Duxton.