Japanese

Japanese

Featuring GastroSmiths, Bincho at Hua Bee, Sanpoutei Ramen (Isetan Scotts), Ramen Bari-Uma (Tanglin), Shin Kushiya (VivoCity), Nanbantei Japanese Restaurant (Far East Plaza), Watami (ION Orchard), IZY Dining & Bar, Sushi Tei (Tampines 1), IKYU
Jason Wong
Jason Wong

Though generous in portion, I felt the fish could have been a tad fresher, and the rice to seafood ratio adjusted with a slight reduction in the former for a more balanced meal. Still, this is fair value for the price.
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Taste: 3/5

1 Like

A good choice for lovers of both unagi and variety, the Rainbow Roll sees
unagi, avocado and cucumber rice rolls topped with yellow-tail, tuna, salmon & swordfish, with lashings of mayo and tobiko as well as ikura garnishes.
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Taste: 3/5

1 Like

The most expensive yet least satisfying of our orders, the cutlet was unfortunately lacking in crispiness on the outside and was dry within. Not to mention the quite overcooked egg that should have been way more runny in order to effectively sauce the rice.
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Taste: 2.5/5

1 Like

The seasoning is abit too sweet for my liking, but I never turn down raw beef and the seaweed sheets provided to wrap the meat in goes a ways in balancing out the flavours.
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Taste: 3/5

The charring on the oily fish accentuated its flavour, and the bellyful of briny egg sacs within revealing themselves to your tastebuds after were simply delicious. A great choice to pair with sake.
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Taste: 3.5/5

Unctuously oozy once cracked into, each croquette was practically exploding with crabby creaminess from its paper-thin casing of golden crumb. I'd easily demolish half a dozen if they were cheaper. Come to Himonoya if you want to enjoy quality Izakaya food with free-flowing drinks.
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Taste: 3/5

1 Like

Grilling the onigiri imparts a smoky flavour to the rice and gives it a crisp, outer edge. And because it was marinated in shoyu, the combination of charred and salty makes it reminiscent of claypot rice. It's garnished with a cascade of glistening ikura and shisho leaf, lending bursts of saltiness and herbaceousness to the carb ball.
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Taste: 3/5

1 Like

Once you start popping, you won't be stopping on these river shrimp that have been deep-fried to a tantalisingly crisp and crackling golden-orange hue. At once sweet, salty and umami, they made for addictive eating, shell and all.
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Taste: 3.5/5

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Simple yet satisfying, grilling the mushrooms brought out their sweetness. The melted butter combined with the crunchy, slight sponginess of the enoki made for an interesting interplay of textures.
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Taste: 3.5/5

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These hot juicy chunks of tender chicken encased in a golden, crunchy crust and coated in a sweet glaze made perfect beer food, and the homemade tartar sauce had the ideal balance between creamy richness and tartness, making this one of fhe finer chicken nanbans I’ve had the pleasure of eating.
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Taste: 3.5/5

Some might be averse to the very raw and slimy appearance of takowasabi – bits of chopped raw octopus spiked with wasabi – but I for one love the fresh sweetness and crunch of the sapid cephalopod infused with nose-tingling hits of the pungent Japanese horseradish.
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Taste: 3.5/5

With melt-in-your-mouth slivers of smoky torch-flamed salmon draped over rolls of sushi rice packed with crabstick and avocado, the Shake Aburi is a great appetiser to go along with drinks at the start of your meal.

Taste: 3/5

1 Like

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