ooomahmee

05/12/2024

We are super excited to introduce several side kicks for the first time and even more stoked to be serving them to you really soon. Mark your calendars! [16 Dec to 10 Feb]
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truffle egg mayo tarts or thick toast | kombu butter thick toast | mentaiko mayo with aburi trout or scallop slices
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p.s. our truffle mayonnaise, kombu butter and mentaiko mayonnaise are all made in-house.

04/12/2024

Each night, we convert half the restaurant for private dining. If you are looking to treat yourself or celebrate a special occasion, we have a curated 6-9 course dinner depending on the size of your… appetite.
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each menu will feature our signature; seafood kaki, ooomahmee, chawanmushi. If you have any dietary restrictions, or food allergies, please inform us at the point of reservation. Menu
n.b.
Unfortunately, we do not have a menu that caters to vegetarian.
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WhatsApp us for the menu and reservation (link in bio)
min. party size: 6 pax | max. party size: 14 pax
lead time: 5 -7 days as some fishes take a longer time to swim to our shores.
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p.s. We are closed on most mon & tue

18/02/2022

Ajitsuke Tamago or Ajitama in Japanese, lava eggs are delicious as a topping on ramen or enjoyed as a snack. These flavourful, soft-boiled eggs are seasoned in a shoyu bath for 12 hours.
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#味付け玉子

19/10/2021

Our eggs lead a good life. According to eggspert, they are raised in a stress free environment and are fed a high nutrient diet. I mean check them out soaking in the onsen. Fancy a dip?
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#温泉卵

19/10/2021

12/10/2021

Introducing, barachirashi don. Theres trout, swordfish, boiled tako (seasoned with premium shoyu and ponzu) 1 full scallop, generous scoop of explosive ikura and tobiko, amaebi, a dollop of negitoro topped off with tempura bits. Yes it is served with sumeshi (vinegared rice) and freshly grated wasabi.
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#いくら #ホタテ #あまえび #amaebi #マス #鱒 #メカジキ #タコ #米

07/10/2021

Negitoro is made from all the fatty meat that is scraped off the bones, oftentimes with just a metal spoon mixed with leftover tuna which can’t be sliced into sashimi. Think of it as minced tuna. We serve it with negi and tobiko.
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#ネギトロ

05/10/2021

Hirame is a flat fish also known as Flounder (not to be mistaken for that blue angelfish in the little mermaid) Engawa refers to the fin region. Think, buttery fish melting in your mouth. Tastes similar to cod. Pure decadence.
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#ヒラメえんがわ

05/10/2021

Anago/conger eels is the saltwater cousin of ooonahgee. they are are caught off the shores of Nagasaki, and are famed throughout Japan for its light and clean taste. This type of conger is commonly used in many famous ooonahgee restaurants
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#アナゴ

05/10/2021

Anago/conger eels is the saltwater cousin of ooonahgee. they are are caught off the shores of Nagasaki, and are famed throughout Japan for its light and clean taste. This type of conger is commonly used in many famous ooonahgee restaurants
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#アナゴ