I've been going to Sushi Kou since its opening days. - Sushi Kou 鮓 煌 Singapore - Kaufe eine Reservierung
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😍 5/5 - I've been going to Sushi Kou since its opening days.
By 👻 @Sue Ann H., 08/12/2017 3:00 am
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Food, service and value are consistently good. Sushi Kou imports its fish twice a week from Tokyo's Tsukiji, so sashimi is fresh. I recommend that you speak to manager Anthony to ask for off-menu items to get a taste of the freshest fish that the restaurant offers in any given week. Because of Anthony I have discovered new sashimi to love, like the Golden Snapper (kin medai) and opened my eyes to things like Cod Fish Sperm (shirako), which I won't bring myself to try again but my palate is all the more sophisticated for having tasted it, I'm sure.Also off-menu is the Inaniwa Udon. These udon noodles are thinner than the usual udon (think linguine vs. spaghetti) and very much more delicious imho. It's handmade in the restaurant, and not always available. Some other restaurants serve inaniwa udon too, but the one at Sushi Kou is the best I've had so far.
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