Newly opened at Bugis+ on the 4th floor. This sushi place serves unique sushi like Laksa maki, Nasi Lemak Maki , Hainanese Sushi etc. They were having a promotion for their salmon nigiri sushi @ $0.50 per piece, limited to 2 per person, per table.
The rice for the nigiri is definitely hand press as the rice are loosely packed; it just falls apart if you put it in your mouth. <unlike some other sushi place who will not be named but has a huge green fr*g as a logo.> The rice is pretty well seasoned and its not too sticky. The salmon slices are also pretty fresh but they are pretty thin (not sure is it because of the promotion so they slice it thinner).
But one thing I am pretty ticked off by is that why do they have to put lemon slices on top of the fish slices? Majority of the Japanese restaurants that are not from Japan tend to put lemon slices on the plate. Apparently they do not know that the acid from the lemon 'cooks' the protein in the fish which will spoil the texture of a raw salmon nigiri sushi. And I also feel that these companies that put lemon for their raw sushi or sashimi, have no confidence in their food quality. The raw fish should not have a smelly fishy smell but it should have a fresh fishy smell. I've digress too much.. back to Reddo Sushi!
But one thing I am pretty ticked off by is that why do they have to put lemon slices on top of the fish slices? Majority of the Japanese restaurants that are not from Japan tend to put lemon slices on the plate. Apparently they do not know that the acid from the lemon 'cooks' the protein in the fish which will spoil the texture of a raw salmon nigiri sushi. And I also feel that these companies that put lemon for their raw sushi or sashimi, have no confidence in their food quality. The raw fish should not have a smelly fishy smell but it should have a fresh fishy smell. I've digress too much.. back to Reddo Sushi!
What's there to say about the combo... hmmms~~ The presentation of the combo is different from many other Japanese places, they serve it like its high tea where the dishes are places on a 3-tier dish thingy. Concept is not bad but when it is on the table, its pretty hard to take the food from so we had to remove the plates from the display.
Sashimi slices are pretty thick and fresh, maki is quite nice (obviously have to since they should be using the same rice from the nigiri sushi). The seasoned baby octopus is pretty sweet for my liking. The seasoned seaweed and jellyfish have a pretty strong sesame oil taste.
Sashimi slices are pretty thick and fresh, maki is quite nice (obviously have to since they should be using the same rice from the nigiri sushi). The seasoned baby octopus is pretty sweet for my liking. The seasoned seaweed and jellyfish have a pretty strong sesame oil taste.
To all laksa lovers out there, if you never ever tried laksa rolled in a sheet of roasted seaweed <I bet not!!> you have to try it at least once at Reddo!
When we ordered it, we thought it would still be made with rice and probably have like some laksa paste spread onto the rice or mixed into the rice instead of using vinegar rice. But instead of rice, they used the rice vermicelli. I thought that was so smart, keeping almost all the aspects of a bowl of laksa <just no cockles>. Deep fried fish skin was used in place of the tau pok (A variety of fried beancurd which is flattish and square with a brown, wrinkled skin and soft, spongy interior). The laksa gravy is a little too creamy for my liking but it is packed with all the rigt flavors of a bowl of laksa.
They can try to use less rice vermicelli as the maki was a wee bit too big for an average person's mouth. All I can say is, this dish is well executed.
When we ordered it, we thought it would still be made with rice and probably have like some laksa paste spread onto the rice or mixed into the rice instead of using vinegar rice. But instead of rice, they used the rice vermicelli. I thought that was so smart, keeping almost all the aspects of a bowl of laksa <just no cockles>. Deep fried fish skin was used in place of the tau pok (A variety of fried beancurd which is flattish and square with a brown, wrinkled skin and soft, spongy interior). The laksa gravy is a little too creamy for my liking but it is packed with all the rigt flavors of a bowl of laksa.
They can try to use less rice vermicelli as the maki was a wee bit too big for an average person's mouth. All I can say is, this dish is well executed.
Temaki Sushi is sometimes called a “hand roll” because it’s made of a rolled cone of seaweed, wrapped around rice and fillings. I guess the majority favouriate flavor is the california and the soft shell crab (some places calls it the Spider Temaki).
California temaki or even the maki are pretty standard so I'm not talking about them. I want to talk about the soft shell crab Temaki. Usually the soft shell crab served at any Japanese place has almost little to no meet to taste except the batter and the shell but at Reddo, this was the first time I had soft shell crab that I can see the meat clearly. (^-^)b
California temaki or even the maki are pretty standard so I'm not talking about them. I want to talk about the soft shell crab Temaki. Usually the soft shell crab served at any Japanese place has almost little to no meet to taste except the batter and the shell but at Reddo, this was the first time I had soft shell crab that I can see the meat clearly. (^-^)b
Aburi style refers to nigiri sushi where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will be completely raw.
If you look at their menu, you'll see that they have another sauce on the plate that's green in color, Wasabi. Since we do not fancy wasabi, we asked if they could change all the sauce to the mentaiko sauce which they allowed *YAY!*.
If you look at their menu, you'll see that they have another sauce on the plate that's green in color, Wasabi. Since we do not fancy wasabi, we asked if they could change all the sauce to the mentaiko sauce which they allowed *YAY!*.
I would say that there is really no harm trying out at Reddo, who knows you may fall for one of their local flavor sushi.
Reddo Sushi
Bugis+
201 Victoria Street, #04-13
Singapore 188067
Opening Hours:
Sun - Thu: 11:30 am - 10:00 pm
Fri & Sat: 11:30 am - 10:30 pm
Reddo Sushi
Bugis+
201 Victoria Street, #04-13
Singapore 188067
Opening Hours:
Sun - Thu: 11:30 am - 10:00 pm
Fri & Sat: 11:30 am - 10:30 pm