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We are now fully booked this weekend🙏🏼🙇🏻‍♂️Next week tables are still open, visit ishinomaki.com.sg/reservation or call 6737 1065 to make a reservation.

Let’s get the weekend started🍶💪🏼✨

Konishi Hiyashibori (Hyogo Prefecture) Joining ou

Konishi Hiyashibori (Hyogo Prefecture)

Joining our ginjo and daiginjo family are these two brews from Konishi Shuzo. They are well balanced, fruity and crisp, partly thanks to their unique method of ‘hiyashibori’ pressing and them being namachozo (pasteurised only once after maturation). Compared to the daiginjo, the ginjo is lighter and drier despite 60% of the rice remaining.
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兵庫県 KONISHI ひやしぼり 🤎

•大吟醸

口当たりの甘さや酸味が程よく、癖がなくフレッシュ感もあり、とても呑みやすい🥳
後味はキリッと辛口、ミディアムボディの程よいバランス👍🏻👍🏻　
冷やしてワイングラス🥂でお楽しみください♪

•吟醸

食中酒🍽にふさわしい後味スッキリのライトボディ🥰
口の中で搾りたてのフレッシュな香が広がります🍃
旨み豊かで、やや軽快、クセが無く、実に飲みやすい🤗非常にやさしい飲み口のお酒💕

Sazae (Shizuoka Prefecture) Distinguished by litt

Sazae (Shizuoka Prefecture)

Distinguished by little horns lining their perimeter, turban shell sea snails taste very much like abalone and pack a fresh fragrance of the ocean. Cooked on the grill, they are imbued with a complex, satisfying taste.
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静岡県産　サザエ🐚

コリコリとした歯ごたえと、ほろ苦い肝が美味しい、サザエの壺焼き😋
磯の香りも存分に楽しめます♪
サザエのおいしいダシが、お酒🍶にも合います😍
ぜひお試しください👍🏻

Awabi (Nagasaki Prefecture) Known for their milky

Awabi (Nagasaki Prefecture)

Known for their milky-moist meat and mild taste, these abalones are best enjoyed as butter yaki and shiogama mushi, with their long lasting umami and oceanic fragrance seeping into preparation.
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長崎県産　アワビ

アワビの旨味を活かして、味付けはシンプルに💕
バター🧈焼きは、お酒のお供におすすめの一品♪

また、塩釜蒸しは磯の香り🌊と旨みを塩釜蒸しでとじ込め、コリコリとした鮑をもっちりと塩釜で蒸しあげた、旨味たっぷりの一品✨

Ippongi Daiginjo Jukuseishu Ippo (Fukui Prefecture

Ippongi Daiginjo Jukuseishu Ippo (Fukui Prefecture)

Embodying the idea of purity in both taste and aroma, this multi award winner is elegantly fragrant, fresh and lively, with a round and mellow palate and notes of fruits brought by yamadanishiki rice milled down to 30% and being aged in storage below 0℃ for 3 years.
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Sekogani (Hyogo Prefecture)

The steamed meat offers a good balance of umami, sweetness and savouriness. The tasting experience is heightened even further with its abundant roes which boasts a pleasant crumbly texture and light sweetness.
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#ishinomakisommeliernotes

The delicate sweetness of the sake and snow crab goes beautifully together and slowly expands in the mouth. When consumed together, it leaves a lingering umami on the tongue and throat along with a great depth of flavour.
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福井県一本義　大吟醸熟成酒　一朋　

最上級品質の大吟醸酒を、マイナス温度🥶の冷凍貯蔵庫内で熟成🤩
最上級大吟醸酒ならではの優雅な果実様の香り、氷温熟成によって生まれるまろやかな口あたり

少し冷やして、ワイングラス🥂に1/3程度注いでゆっくりとまわすと、香味が広がり最もおいしく頂けます😍
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セコガニ🦀
濃厚でコクのある身と、プチプチとした食感の卵が入ったセコガニを、蒸す又は、塩ゆでするとお酒のおつまみにぴったりの一品😋
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ペアリング
やや辛口で氷温熟成によって生まれるまろやかな口あたりの、一本義大吟醸熟成酒一朋と、濃厚で旨味たっぷりのセコガニの卵や蟹ミソは抜群のペアリング😍

Yaito Katsuo (Kagoshima Prefecture) Remember we i

Yaito Katsuo (Kagoshima Prefecture)

Remember we introduced modori katsuo last month? Well, this similar-looking fish is a close relative of it. Distinguished by diagonal stripes on the back and black dots on the belly, yaito katsuo has a high fat content and full, distinctive umami, giving it an exquisite, melt-in-the-mouth taste when enjoyed as sashimi.
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鹿児島県産　ヤイトカツオ

全身トロの美味しさのヤイトカツオ👍🏻別名・幻の高級魚スマ😍

ヤイトガツオのお刺身は、背中が”中トロ”腹側が “大トロ”といわれる事があるくらい脂がのってます‼️
カツオ独特な鉄臭さもなくとても上品な味、身質はもちもちした感じ🤩

脂ののりもよく、やみつきになるぐらい箸が進みます🥳

We are excited to start the week and welcome back

We are excited to start the week and welcome back everyone! First week is filling up pretty quickly and dinner for the coming weekend is fully booked. Limited tables are available for other dates. Please secure your spot in advance by calling us at 6737 1065 or visit ishinomaki.com.sg/reservation.

Thank you for all your support! Let’s have a good time safely.

Chiyomidori MS3 Junmai Daiginjo (Akita Prefecture)

Chiyomidori MS3 Junmai Daiginjo (Akita Prefecture)

An absolute table sake to say the least, this junmai daiginjo has a gentle melon nose and exhibits a fine lightness in the mouth complexed by subtle herbal notes.

It’s made with yeast “MS3” that thrives within the brewery and high quality yamadanishiki and miyamanishiki rice. Together, they bring out the umami and aromatics of the sake.

Goes well with light dishes like sashimi, but holds its own with fatty and savoury foods as well.
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秋田県千代緑純米大吟醸 MS3 💚

メロンのような香りとスッキリとしたのどごし
奥田酒造の仕込み蔵から採取した優秀な酵母”MS-3”

山田錦をぜいたくに50％まで精米し、
飲みあきしない軽やかな味わい🥳
ほのかに香る心地よい吟醸香、しっかり冷やして飲みたいお酒💕

また、お刺身、パスタ、カレーでも👍🏻
お料理を選ばず、何杯でも飲みたくなるお酒🥰

Mejina (Ishikawa Prefecture) This large-scale bla

Mejina (Ishikawa Prefecture)

This large-scale blackfish is a versatile delicacy whose delicate pink-hued meat can take on other flavours when served grilled, steamed and simmered while retaining its soft sweetness and pleasantly firm texture. Mejina is especially tasty from November to January as it has plumped up for the cold season.
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石川県産　メジナ

メジナは絶品の魚です。また、メジナは地方によって”グレ”や”クロ”など呼び方が変わる魚でもあります🤓

メジナの特徴である淡泊であっさりとした味は、塩焼きにするとふわふわの身に、香ばしさが加わりとても美味い😋
煮つけは甘辛い煮魚と白ご飯が相性抜群👍🏻
酒蒸しは旨味たっぷりの煮汁と、柔らかな白身に箸がとまりません。

Akagai The ark shell is a classic delicacy with a

Akagai

The ark shell is a classic delicacy with an unmistakable bright, reddish orange meat. Best savoured as sashimi in late autumn and winter, each bite is tender and crunchy with delicious sweetness and a heavenly hint of oceanic scent.
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赤貝

赤貝がもっとも美味しく食べられる旬の時期は、11月下旬頃から3月初旬頃まで🤗

新鮮な赤貝はやっぱりお刺身が一番‼️磯の香り🌊に、コリコリとした食感と甘味は二枚貝の中でもトップクラスの美味しさ😋

赤貝は、コレステロールや中性脂肪をおさえて肝機能を高めるタウリン、肝臓の活性化に必要な亜鉛も含まれており、お酒🍶のお

Minami Hiyaoroshi Tokubetsu Junmai Dewasansan (Koc

Minami Hiyaoroshi Tokubetsu Junmai Dewasansan (Kochi Prefecture)

Made with dewasansan and Kochi yeast (CEL yeast), this tokubetsu junmai has a refined and subdued nose combining ripe fruit and soft rice flavours. The finish is crisp and re-emphasizes the rounded taste and the wonderful balance of umami and dryness.
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高知県南特別純米出羽燦々ひやおろし🟢

キリッとした辛口に、しっかりした旨みもあり、香りと酸味が絶妙なバランス‼️

料理🍽🥢🧀を選ばず引き立てるまさに理想的な食中酒💕

高知県開発の高知酵母（CEL酵母）を使用、酒米🌾は”出羽燦々”
冷や🧊では米の旨みを、常温から上燗や熱燗🍶ではキレ良く楽しめます👍🏻👍🏻

Sekogani (Hyogo Prefecture) Available for just ab

Sekogani (Hyogo Prefecture)

Available for just about two months from autumn to the end of December, sekogani or female snow crab boasts an exceptional taste that is unlike any other. Served steamed, its tender, juicy meat offers a good balance of umami, sweetness and savouriness. Abundant roes fill the inside of the shell with a pleasant crumbly texture and light sweetness. An absolute heaven when paired with light or dry sake.
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兵庫県産　セコガニ🦀

ズワイガニのメスを指し、1年で食べられるのはわずか2か月ほど🤩

濃厚でコクのある身と、プチプチとした食感の卵が入ったセコガニを、蒸す又は、塩ゆですると、ごはんのおかずや、お酒のおつまみにぴったりの一品😋

卵の味がまた格別で一度食べると忘れられない‼️

セコガニは2段に卵を持っています🦀
外から見える外子😊(そとこ) はぷちぷちした歯ざわりが特徴で、お酒🍶とも相性の良い味👍🏻👍🏻
甲羅の中にある卵巣、内子(うちこ)は、とても濃厚で旨味がたっぷり、蟹ミソとの相性抜群🥰

Matsukawa Karei (Hokkaido Prefecture) Known as th

Matsukawa Karei (Hokkaido Prefecture)

Known as the King of the Flounders, matsukawa karei is a high-grade fish. Its firm white meat has a delectable gentle, sweet taste from the salinity of the ocean. When enjoyed as sashimi, expect a stunning balance of fats and fresh sweetness.
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北海道産　マツカワカレイ

カレイの王様👑とも言われる希少なマツカワカレイは、カレイの種類の中でも最高に美味しい高級魚🏆

身肉は透明感のある白身で、淡白な上品な味わい🥰刺身で食べる身肉は、しっかりと硬く歯ごたえがあります‼️エンガワは脂が多いですが、臭いはなく、上品な甘みのある脂で、食べた時の食感も抜群👍🏻👍🏻

是非希少な松皮カレイのお刺身を、お試しください💕

Hachidaime Kanehira Honke Junmai Ginjo (Ibaraki Pr

Hachidaime Kanehira Honke Junmai Ginjo (Ibaraki Prefecture)

Here comes another masterpiece from Aiyu Brewery — a namachozo (pasteurised once before bottling) brewed with Itako-grown gohyakumangoku rice milled down to 50%. There is a fragrant fruitiness on the nose. The palate exhibits a good balance of sweetness, dryness and acidity with a sharp, exquisite aftertaste.
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Ankimo Ponzu

Known as the foie gras of the sea for a reason. Monkfish liver from Hokkaido is incredibly rich and creamy yet light and delicate. The tart-tangy taste of the ponzu sauce helps alleviate any fishy smell.
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#ishinomakisommeliernotes

This is a sake you’ll want to savour with heavy dishes. The umami of both is elevated and does not overpower each other. The acidity and freshness of this sake help cut through the fattiness of the ankimo as well.
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茨城県八代目兼平本家純米吟醸❤️

火入れが一度だけ。吟醸のフルーティーな香りが残っているのが特徴の純米吟醸酒‼️
常温でもおいしい😋

芳醇な香りと味わいは、フランス料理とよく合います🍽

華やかで優しい吟醸香と、口の中をめぐる透明感ある旨味が抜群👍🏻👍🏻

後味のキレ⚡️とのバランスが絶妙です🤩
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あん肝ポン酢　

濃厚な旨味と口溶けの良さ、絶品の歯ざわりと風味😍ポン酢でさっぱりと頂けます♪
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ペアリング

八代目兼平本家純米吟醸の旨味があん肝の甘さをふんわりと包んで、信じられないほどふくよかな後味に‼️あん肝のクリーミーでコクのある甘みが、舌の上でふんわりとろける😋
ついついお酒が進む美味しさです👍🏻

Ishigakidai (Nagasaki Prefecture) Easily recognis

Ishigakidai (Nagasaki Prefecture)

Easily recognisable by its distinct black spots running down the head and body, the spotted knifejack is part of the snapper family. Noted for its sweet, clean flavour, firm texture and high fat content, ishigakidai is ideal for sashimi.
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長崎県産　イシガキダイ

イシガキダイのお刺身は贅沢で、最高に美味しい‼️
しっかりと硬さを感じる歯ごたえと、ほんのり磯の香りが感じられます😋
血合いの色も綺麗で、意外なほど脂がのっていて旨い👍🏻👍🏻
身は甘く旨味が強いイシガキダイのお刺身、是非お試しください♪

Usubahagi (Nagasaki Prefecture) Not to be mistake

Usubahagi (Nagasaki Prefecture)

Not to be mistaken for umazurahagi — which is smaller in size, this is a type of leatherjacket fish known as usubahagi. This gem here measures over 35cm and its ever so tasty liver is best enjoyed this season. Served grilled, it has a beautiful balance of mild flavour and chewy texture, elevated by a creamy dipping sauce made from the fish liver.
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長崎県産　ウスバハギ

ウスバハギとは、フグ目カワハギ科に分類される海水魚です🤓
ウスバハギは大きさ75㎝程度まで成長する大きな魚‼️

身は綺麗な半透明の白身をしており、歯ごたえがあるのが特徴🤗
熱を通しても硬くならず、シンプルな塩焼きも美味しく頂けます♪

Kaze no Mori Series (Nara Prefecture) Established

Are you smelling what we’re smelling? Iberico Po

Are you smelling what we’re smelling? Iberico Pork Collar with Yuzu Miso has been one of everybody’s favourites and you’ll taste why — succulent texture and rich flavour from the savoury cuts and sizzle-ready marbling🤤✨(Don’t forget to enjoy a sip of sake with it 🍶)

Ara (Nagasaki Prefecture) In the range of white-f

Ara (Nagasaki Prefecture)

In the range of white-fleshed fish, Ara placed at the highest with it’s live depth of 70 to 360 meters, this makes the fish with a firm and chewy texture as in their muscle fibre “exercise a lot” when they live in deep sea.

Try to consume this rare species with sashimi, you may taste the balance of its fats and sweetness.
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長崎県産　アラ

水深70ｍから400ｍの岩礁帯🪨に潜んでおり、なかなか漁獲されないことから”幻の魚”と呼ばれる高級魚✨

その身はとてもおいしく、特に刺身は絶品‼️
一度食べたら病みつきに😍

同じく九州の方でアラと呼ばれているクエとは違う魚🙅🏻‍♀️
どちらも高級魚ですが、アラはスズキ目ハタ科の魚🤓

アラの旬は冬、冬のアラは身はしまっているが、ほんのり脂が乗っておりそれでいてくどくない、甘味とコクがある最高級の味わい👍🏻😋

Kazenomori “Let’s set off Fireworks 2021” Mu

Kazenomori “Let’s set off Fireworks 2021” Muroka Mukasui Namazake (Nara Prefecture)

Fun and enjoyable to drink and even more so to share, this junmai goes hand in hand with this year’s World Sake Day (1 October 2021), in conjunction with the Kazenomori Fireworks Festival.

True to its name, this delightful drink is refined and balanced with a lovely subtle fizz that dances on the tongue, supported by a deep umami taste and freshness. It is prepared using Yamadanishiki rice polished down to 50% and sits at a low 14% ABV despite being unfiltered and undiluted. Pairs well with a variety of dishes due to its crisp and refreshing qualities.
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奈良県　風の森　みんなで花火を打ち上げるお酒2021　無濾過無加水生 🎆

このお酒はみんなが元気になれるよう思いを込めて、10月1日（日本酒の日）に一斉乾杯し、花火🎇を打ち上げるお酒 🥳

山田錦米🌾を50％まで磨き上げ、無濾過無加水生にも関わらずアルコール度14％、低アルコールに仕上げた1本🤩

パイナップル🍍やシャインマスカットを想わせる瑞々しい香り👍🏻
フレッシュな炭酸ガス⚡と奥行きのある旨みにプラス、切れ良く仕上げる無濾過無加水生🥴

ほどけるようなほのかな甘みが、味わいをよりリッチに仕上げます💕

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