The name plays on the phrase ‘OM NOM NOM’ with a cheeky Japanese twist to it – sake bars need a quirky name after all. Between countless servings from the raw bar served chef-to-counter and dishes right of that smoky binchotan grill, there’s serious dedication in being a spot for guests to get introduced, explore and experience the ever-growing trend of Craft Sake. From ancient styles to modern, sour, fruity, aged experimental brews, their in-house Sake Sommelier and team taste every single sake that comes through the doors, of which their sake list rotates almost weekly.
“Our tasting notes are ours. Sakes are tasted by us first, notes are written by us, for you”, they flexed. “When a set of sake is sold out, it gets replaced by something entirely new.”
The bar also features a curation of whiskies, expanding on traditional highball culture. From a more basic Hi-Nikka, a sweeter smoky variant of your typical Suntory Kakubin, to an unimaginable Bruichladdich Port Charlotte Heavy Peated Highball, to a bougie (yet true-to-taste) Blue Label Highball, this place has it. In fact, ask the booze-head behind the bar for an Iceless Highball to experience the peak of highball drinking.
Seafood flies in four times weekly, with some fish reserved for careful aging to enhance their flavours. Apart from serious sushi and sashimi, there’s the Overloaded Maki, a playful interpretation of loaded fries but with decadent fancies of chopped tuna belly and uni. The Carabinero Prawn Sushi is an upgrade from the traditional Botan Ebi sushi, with a sweet tail pressed into hand-beaten red vinegar rice and that prized Carabinero head packing an extra-luxe tomalley. Their handrolls too, are fun tasting yet simple, fuss free and really worth it.
When you’ve had your fill of the Raw Bar, the grill offers wood, fire and passion. Choosing Japanese Binchotan for that important smoky-crisp flavour, a large portion of the menu relies on the potential of the grill, be it yakitori, or steak, or fish. The traditional Buta Kakuni is developed with over-the-coal charred Japanese leeks, burnt onions and roasted garlic for depth of flavour to the pork belly braising sauce. Their Foie Gras, brushed with a house-blend kushiyaki sauce is binchotan grilled rather than pan-seared, giving smoky depth and flavour to an otherwise familiar item. Even their Flamed Edamame gets bougie with the coals and is finished with a rich lemon butter. (Mar 2022)