Sublime creates an adventure beyond the ordinary that stirs the senses like it’s open kitchen where diners can watch the extremely friendly chefs at work from the main dining area. A private room that can accommodate six persons seated comfortably is good for special occasions such as birthdays and anniversaries. This is a place where time almost stands still and a place where some of the best memories are made.

Combining classic influences from French and Scandinavian cuisine with contemporary interiors, Sublime is located in a quaint and quiet neighbourhood perfect for those who like to get away from the crowds and enjoy a peaceful high quality meal together. A critically-acclaimed landmark known for its dishes using locally sourced ingredients with outstanding table-side service and overall exquisite dining experience.

The first snack is deep fried Jerusalem Artichoke shell till super crispy then filled with savoury brown sauce, best eaten in one bite. The menu seems to be a tribute to Japan, France and Scandinavia, giving you a taste of traditional fare with contemporary flair. Don’t forget to enjoy the carefully balanced and curated dishes complemented by the finest selection of classic and natural wines available.

Seiko, a seasonal female crab is used in Crab, Kelp, Ginger. Also called Kani in Japanese, this dish uses the crab meat and crab eggs with delicious onion mouse plus ginger jelly sheet and baby micro greens (Shinjiku). A smooth yet textured taste in the mouth, full of sea flavours with the crab roe adding a touch of saltiness. Mix it all together and relish every spoonful.

Chef Junichi Kato’s lifelong respect for seasonality, terroir and artisanal produce can be seen in Tellowtail, Pear. Marinated Buri with herbs and spice like pink pepper corn, thyme plated with powder made from horse radish and butter milk sauce center. Sliced pear is carefully placed over the fish adding a natural sweetness to the course. The extremely fresh fish enhanced by the marinate can be tasted in very bite.

A signature dish, Fermented Mushroom uses fresh white fungi that has been fermented in 3% salt for 2-3weeks then blended with cream and butter yielding a tantalising sauce poured table side. On the serving plate is roasted and fried mushrooms with soft boiled egg, finished with freshly sliced white mushroom on top. Delightful textures with bold and robust flavours. Paired well with the artisanal Sauvignon Blanc from Loire Valley in France, vintage 2017 Pouilly Fume ‘Florilege’, Jonathan Pabiot. Fresh with nice acidity and body plus good finish.

Monkfish, Onion, Clam, Yuzu pays tribute to local staples and Japanese flavours. The Monkfish is hot oil cooked on the bone topped with herbs and yuzu, a technique whereby hot oil is poured over the fish by spoon over and over again till the doneness is achieved. Accompanied by clam sauce with cream and cabbage pickled tapioca balls, adding a nice chewy sourness that lingers because of the starchy consistency.

Refined and elevated Dry-Aged Venison, Purple Carrot. 40 days dry aged venison from Hokkaido is covered with blueberry sheet, side of purple carrot purée, red wine and black pepper sauce drizzle. Sweet and sour notes are nicely balanced on the soft tender piece of meat. Perfect with the 100% pinot from Burgundy, Louis Jadot 2015, medium-bodied wine with slight tannins and elegant structure.