Nikaku is the new spin-off of Sushi Azabu, offering an omakase experience that embraces Malaysian seafood.
Johor-born chef Dominic guides guests through fresh fish and crustaceans from the waters of Penang, Malacca and Sabah, spanning tiger groupers to tiger prawns, golden pomfret to mud crab, complementing conventional imported cuts of bluefin tuna otoro and engawa.
Each ingredient is impeccably prepared, from sashimi aged for three days to sushi rice seasoned with two Malaysian vinegars for a richer flavour to miso soup simmered with local fish bone stock. Botanicals include top-tier Cameron Highland corn and tomatoes, plus palate cleaners of kedondong, pickled and brined.
