Featuring Koh Grill & Sushi Bar, Fat Cow, Okinawan Diner Nirai-Kanai, kinki, Teppei Syokudo (Takashimaya), Beef Sukiyaki Don Keisuke, Shimbashi Soba (Paragon), Tokyo Joe, Kiku Restaurant, umisushi (Tiong Bahru Plaza)
Christine Tanod
Christine Tanod

Thin slices of Yonezawa Beef grade A4 are quickly seared in front of you, after caramelising the sugar and other sauces blended in. The US Prime Beef, leaner cut of beef and cheaper option available. But why not go for a more flavourful one? Truly enjoyed it as super quality ingredients resulted in great flavours. The set comes with soft sesame tofu (served with wasabi paste, even though fresh wasabi would had been better), soft onsen tamago egg for dippping, or it could be poured over, and miso soup. They also serve two types of vegetables pickles. Be ready to queue outside as it does not take reservations.


My favourite item from the tasting at Tokyo Joe, slices of sous vide chicken breast with cheewy but soft noodle in very tasty consommé. Simple few quality ingredients with superb cooking technique. This item is currently is not in the menu but will be in their upcoming menu soon.


Slices of tender beef with cameralised onion and nameko mushroom, all the things i like, with light hint of truffle oil. Topped with slices of seaweed and pickled ginger, and an oozing onsen tomago. A pleasant delight for red meat lover like me.



First dish to try on my first Burrple tasting tour with other burpplers. The cube chunks of tuna, hamachi, salmon seasoned ala minute by the chef on top of white rice, topped with generous amount of seasoned scallops, cubes of tomago, seaweed, chopped spring onion and fish roe. Nice balance of the seasonings, even though i still prefer the fish to be normal slices intead of chopped in cubes, as somehow i think the combination of the seasoning with the freshness and sweetness of the fish would be more prominent, but this version is still oishiii!
Thank you Burrple for the invite to explore Savourworld, and Tokyo Joe for the delicious dishes!



Tender melt in your mouth sinful pork belly with super umami broth, onsen egg, carrot and water crest, the meal comes with oasa seaweed soup, fried meat miso, pickled radish and peanut bean curd. Upgraded the rice to okinawan rice cooked with pork carrot and mixed seaweed. Also ordered small portion of bitter gourd with pork tofu and egg. Very satisfying meal. Half way through my lunch.. Chef Tatsuya of Waku Ghin came and seated at the bar counter as well! Had a short chat with him. You know the food is real good if a celebrity chef is a regular there!


Chilled soba dipped in hot yuzu flavoured broth which is quite outstanding with slices of juicy flavourful french duck meat, tofu, mushroom and soft boiled egg, i had an extra order of wild vegetables of ferns. The waiter will serve a pot of the water used to boil the soba to mix with the broth for you to sip at the end of the meal. My favourite dish of this restaurant. Very addictive.


Good quality Japanese take out! Generous chunks of scallops, assortment fish including salmon, salmon caviar, on sushi rice, also with real wasabi. Very happy with the quality.

Curry chicken cutlet udon, a very good value curry katsu udon. Only $5.80 but you get al dente udon with chunks of potato carrot and caramelised onion, creamy curry gravy, of which Japanese somehow master, and tender and flavourful chicken cutlets on top. This dish makes me come back here regularly, besides their other dishes. Super oishi!

Sushi roll (maki) with prawn tempura, eel, avocado and snow crab. All things i like! 😋

Seared salmon sushi and seared fluke fin with smoke salt and sudachi zest. First bite I thought the engawa has yuzu in it, but it was in fact sudachi, another japanese citrus, unique and tasty!

Thick slices of sashimi of Ootoro (fat tuna belly), Saba (mackerel) and Hamachi (yellow fin tuna), fresh quality sashimi! Had the chef blow torched two slices of the Ootoro, melt in your mouth buttery sashimi! 👍

Thinly sliced sea bream, shio konbu, truffle oil, soy chives. Had a similar dish in Fat Cow, but with real slices of black truffle. Both delicious!

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