Babasan’s modern take on the OL staple is interesting, with a flavoursome fish broth made from a mixture of fish stocks poured over Japanese rice. What differs markedly is the addition of deep-fried crumbed fish, lightly battered tofu cubes, cherry tomatoes, black fungus and bonito, which added a welcome combination of textures and variety to what can sometimes be a rather boring dish for me if not executed well. I enjoyed it on the whole, but the fish fillet veered too much towards the frozen variety for my liking.

One of 3 dishes currently on their $10 set lunch menu, it comes with hojicha, bottled water or soda, which makes it quite value for money.