Japanese

This has got all the 4Cs—Creamy, crunchy, corny, and highly comforting. Just be careful when biting into it because the piping hot lava erupts!

Having a fondness of chilled things in general, this dish of springy cold ramen was right up my alley. I thought it nice that it was lightly tossed with goma sauce (Jap sesame), adding flavour and texture without weighing it down. Instead of the usual julienned vegetables and egg strips, this is served with crab meat, tobiko, as well as tender grilled chicken for a balanced meal. Not bad at all for this price point.

Hand-held over charcoal, this was a display of chef's masterful fire control. The result was a skin that crackles delightfully, while bringing out the smoothness and succulence of the omega 3-rich cod. Be sure to pair it with the lip-smacking teriyaki tare sauce on the side; its savoury-sweetness the perfect complement to the oily fish.

At $14, this is one of the cheaper chirashis around. And a very satisfying bowl at that – featuring fresh chunky cubes of salmon, tuna, and yellowtail sashimi generously heaped on a bed of well-seasoned rice, topped with a very appetising konbu seasoning.

Initially thought this was merely tofu served with goma sauce, but then again, why would JINzakaya serve something so plebeian and then charge $5 for it? Ground sesame seeds were incorporated into the tofu itself, and also made into a puree-like sauce. I like the element of surprise here – the roasted goodness assaulting the tastebuds as you dig into the chilled creamy tofu.

Best-sellers like the Jin Tori Ramen ($14) and Kaisen Chirashi Donburi ($14) are still on the menu, while new additions include this barbequed whole squid, deftly worked over charcoal to achieve smoky succulence and further elevated with moreish teriyaki mayo.

So that you can ogle at the glistening trio of beef in full glory. Bottom up: Ox tongue ($8), Angus beef ($10), and Short rib ($10), topped with black pepper, yuzukosho, and togarashi respectively. These juicy, flavourful morsels are proof that good things do come in small packages, or portions, in this case.

Can't get enough of them skewers? The newly expanded kushi (charcoal-grilled skewers) selection featuring foie gras, amberjack, scallops, oysters, beef short ribs and more is reason enough to go overboard!

Thank you @burpple for the invitation, and Merissa and Lizhen from Les Amis Group for the warm hospitality!

Not sure where to begin from the seven-page menu at JINzakaya? I'd recommend the refreshing Marugoto Tomato, which literally translates to 'whole tomato'. Famed for its intense sweetness, the momotaro tomato is blanched to enhance those qualities, and served deskinned, highlighting its soft, juicy flesh. Goes very well with a fragrant sake like the Midnight Blue Yamamoto and Miyakanbai, both of which are from the seasonal, curated selection.

Strangely, what should have been an appetiser arrived last, only when we were almost done with our rice bowls. Nothing to fault about its taste though—the salmon belly practically melted in the mouth, and the tamago-mentai combination never fails to please. Each order is served in twos.

Undoubtedly the claim to Sushiro's fame and still the most popular dish here. Fresh, chunky sashimi cubes (salmon, tuna, ikura, prawn, and octopus) generously heaped above a moist and flavourful bed of rice, at only $12.80? This is crazy worth it and good things come to those who wait—will gladly get in line for this again.

I was warned that queues form here as early as 5+. Indeed, we ended up with an hour's wait from 6.30pm on a Saturday, but thankfully, it was well justified by the quality & portions served here. It seems that the menu has since expanded (they shifted to a bigger outlet within the same mall) to include more varieties of rice bowls, like this yellowtail version.

The fish was aburi-ed (flame-seared) to release those delicious oils, and I appreciate the light-handedness with the teriyaki glaze, which allowed the freshness of the fish to shine. A good alternative for non-sashimi eaters.