Pick up a thick piece of katsu. It holds together well with its golden brown batter. A slight tough, chewing into it reveals an interesting texture of the locally sourced pork as the flavour of peppered soft egg mixes in. Specially selected rice pairs well with the sweet-salty sauce and juicy onions. It's a hearty, warm bowl but that's not the end of it!
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Pull up slippery buckwheat soba with its fragrant seaweed toppings. Dip the light and smooth noodles into cold soup, nicely salty and refreshing to enjoy the springy bite. The Kanto (east Japan) style soup mixes dark soy sauce with dashi stock from bonito and kelp. It pairs with three cold, pickled appetizers — tart tsukemono (pickles), lightly seasoned beansprouts with a piece of fried beancurd and mixed veggies. Negi (onions), considerately on the side, offers fragrance, together with invigorating wasabi and tempura bits!
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My set was the best of both worlds — rice and noodles, hearty and light, hot and cold. With their portions, it's practically a meal for two in one!
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Appreciate the invited tasting! @jpassportsg @yomoda_soba_singapore
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Full review: http://bit.do/herecomesgin-yomoda-soba

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