16 Mohamed Sultan Road
Tel: 9171 7682
he warm seas of Okinawa boast a multitude of seafood, one of which is Mozuku — a unique Okinawan seaweed that has been nourished by the sea’s rich fields of corals. Its unique texture and flavour is also sought after by culinary enthusiasts.
Now, diners at PIXY Bar & Cuisine are able to savour this brown algae atop six shucked Irish oysters ($26) which are dressed with juice of the Shikuwasa, a citrus (also from Okinawa) which is used like lemon as a flavouring for grilled fish, yakiniku, salad and sashimi, as well as for making juices and desserts.
Diners, who cannot get enough of the Mozuku, can also relish it in the form of a butter that accompanies fresh frog legs with garlic leaf pesto in the dish known as the Corn Dog ($24).
At this contemporary Japanese cocktail bar and omakase dining concept offering fusion of Singaporean, Japanese and European cuisines, its special degustation menu also features seafood from Okinawa such as the snapper and blue fusilier. The former is presented as a carpaccio ($27; pictured top left) with coriander and Oriental dressing, while the blue fusilier ($31; pictured top centre) sits atop Okinawa squid ink risotto cooked in bouillabaisse jus with fermented pesto.
To showcase Okinawan produce in his dessert, chef Nitta Shuhei has salted his vanilla ice cream ($18) with Okinawa’s Ishigaki salt. It is also served with Okinawa’s brown sugar and Jimami tofu that has a pudding-like texture with a nutty aroma.
PIXY Bar & Cuisine’s special degustation menu is created as part of the Okinawa Menu Fair 2018 organised by the Okinawa Prefecture of Japan and Gurunavi (one of Japan’s leading restaurant search site). From now till March 28, diners can savour Okinawan produce across four other restaurants in Singapore, namely Ristorante LUKA, Kabuke, Kinsa Sushi and O-Ku Japanese Tapas Bar.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti