Kamoshita

This Tanjong Pagar watering hole is the real deal — just ask the Japanese expats who fill the place regularly. On hot, humid nights, go for the ingeniously done Omakase Oden ($25), which features cooling yuzu daikon, kombu prawn dumplings and more. Also not to be missed is the mini Claypot Rice with Seabream ($29), a chef's special that sees pearly rice cooked in rich seabream dashi. Yum.
Photo by Burppler Blueskies Cottonclouds

Of course, we couldn’t resist some warm ones when we got here, favourites are the tofu and the prawn balls. The sea bream claypot rice is also delicious, full of flavour as it’s cooked with fish broth.

Tai has the same sound as the phrase “medetoai” meaning “congratulations”. Thus, in Japan, tai has become a symbol of celebration, joy and good fortune. The rice is cooked for 40 minutes in a rich seabream dashi broth and the meat added separately after. You could enjoy the flavour of seabream with every mouthful yet it was delicate. Salivating while writing~ 🤤

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Loved it and as usual,slurped up every strand and finished the sauce too

So pretty that it almost looked like it stepped out from a kaiseki course, this was so good. The Saba fishball was meaty in flavour and the dashi which played a supporting role, did a mighty fine job!

Light and refreshing and the yuzu in the dashi further enhances the flavours and teases the senses