Really delectable experience at Sushi Muni! We had a the lunch set with salad, chawanmushi, soumen, 7-course sushi, tamagoyaki and dessert. Thanks to David for making the experience super enjoyable, he patiently explained each dish to us and ensured that we ended in time as I needed to rush off!

We started with a light, tangy salad with fried lotus. Then we were served chawanmushi steamed with bonito innards (otherwise known as skipjack tuna). It was very silky and had hints of miso and yuzu in it. At the bottom there's shiratama dango which made for a pleasant surprise.

Then, we had the chilled kuzu somen noodles, which was one of my favourites. Very chewy and refreshing as it was paired with grated radish.

Afterwards, we had several sushi pairings:
- Spanish mackerel with seaweed soya sauce (milder taste to start)
- Maguro (fresh and citrusy)
- Shima aji (stripejack that was paired with yuzu instead of wasabi, flavours started to be stronger here)
- Ootoro (my favourite - so buttery and soft)
- Ika (chewy in nature to balance out the softness of the fish)
- Uni (another one that rivals my favorite, buttery, soft, and melts in my mouth)
- Hotate (slow cooked scallop that was mildly sweet and not at all hard)
- Ootoro maki roll with sesame seed and radish (made with the same fatty ootoro)

We then had tamagoyaki made in the form of a custard cake style, steamed with yam, dashi, fish paste and prawn - so unique and balanced between salty and sweet.

Lastly we ended with white miso broth and mizu yokan, a water jelly dessert made with Hokkaido red bean paste.