Oishiiiii !

Oishiiiii !

Featuring Ryo Sushi, Barashi-Tei, Hakata Ikkousha Ramen (Tanjong Pagar), Uma Uma (Forum the Shopping Mall), Japan Food Town, Senmi Sushi (Emporium Shokuhin), Teru Sushi, Nobu-ya, Idaten Udon (NEX), The Public Izakaya 2
Irene Arieputri
Irene Arieputri

Another new Japanese spot in town, serving popular Japanese dishes at reasonable prices. Ordered their chirashi don that comes with salmon, tuna, kanpachi, scallop, cuttlefish and ama ebi, topped with ikura, tamago and the usual wasabi + ginger. Seafood was fresh and really like the sweet ama ebi as well as kanpachi. It’s served with normal rice beneath (unless you top up for Japanese pearl rice or noodle) which is ladened with lots of furikake, to the extent that it covers up all the flavour of other ingredients 🤦🏻‍♀️ Also decided to get the premium set— chawanmushi, 3 pcs of salmon sashimi, miso soup and mango mochi. Decent sides but not too memorable imo. I will do it without any sets (and furikake) next time. Overall, the chirashi is reasonably priced with generous amount of fresh ingredients.

Have been missing this delicacy and glad that House of Chirashi’s rendition was solid. Came with grated ginger, the squid was thinly sliced to give more shiok bites. May be a tad pricey compared to their other items on the menu, but I highly enjoy it!

Rose into fame for their value-for-money chirashi bowls, House of Chirashi does offer good quality fresh seafood for the price tag. While many people are happy with how much seafood there is compared to the rice, I still prefer to have a more balanced ratio. Rice was a tad soft but can be easily overlooked considering all the fresh sweet seafood pampering your tastebuds.

Now, I can’t really vouch for how value for money it is because during my visit on a Thursday afternoon, 80% of the main ingredients of the chirashi don was out of stock. They kindly replaced the unavailable ingredients with more premium sashimi as seen in the picture.

My gripe was that I was only told about this when they served my food 30 mins upon ordering (they did tell us about the salmon belly being OOS and told me they would replace it with more scallops). If communicated properly, I would have changed my order just so I could give a more objective review of their food. Also, they forgot to put some ingredients like wasabi, ginger and tamago, and only served the tamago 5 mins before I finished my meal.

Seems like they need to iron out the management of on-site and delivery orders to better estimate the availability of their ingredients and also the consistency of every order.

I will return but probably till the hype dies down and they get adjusted to managing high volume of orders at one go.

Tried this for the second time and found the sliced sashimi had become thinner (?) Still pretty fresh though. My fave has to be the prawn which came with natural sweetness. Chawanmushi, karaage and miso soup are also part of this set meal. Very good deal you can get in the CBD area!

Returned here to try their premium well done set to cater those who dont eat raw food (like le bf). Pretty impressed with the variety of the ingredients considering the price tag. Quite like the fried oysters, but I still prefer the raw version that emphasises on the quality and natural flavour of the ingredients. Personally didn’t find this memorable, but still value for money!

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Let’s just say I had a very different expectation when reading the menu. Tuna was minced instead of cubed, and I just don’t enjoy the spicy sauce— it’s peppery and spicy yet bland (I ended up pouring all the soy sauce). Salmon comes with faint mentaiko flavour. Rice was sprinkled with some furikake but it’s only adding flavour to a few spoonfuls of the rice. Overall, not my kind of ricebowl. Can easily find better alternative at cheaper price.

3 Likes

Was pleasantly surprised with the huge slab of foie gras, considering the moderate price tag. Unagi was pretty fresh as well and it went well with the foie gras. Rice was flavourful- the typical Tanuki Raw’s rendition- but too soft for my liking.

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Had a very high expectation on this, especially after knowing that Ginjo pork is well-known for its high standards. I find the pork was a tad chewy for my liking— we felt really full halfway from chewing the thick meat. Batter could be improved as well as the current one lacks flavour and the bottom layer of the “crust” disintegrates quickly upon serving, probably because of the juice/oil dripping through the pork. Side dishes are alright but not particularly memorable.

2 Likes

Thought it would be overwhelmingly sweet but I was clearly wrong! The Okinawan brown sugar used lends an aromatic fragrance to the crepe and it’s not too sweet. I’m never a big fan of whipped cream or cream but I legit love the cream they use here— tastes milky like Hokkaido milk soft serve but very light. So addictive and makes a great pair to the crepes.

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Umibudo (or sea grapes) serve as a really good beer snack. The briny pops reminds me of tobiko but saltier. Dip them in the ponzu sauce to get the tangy kicks amidst all the saltiness.

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Many Okinawan dishes are influenced by Chinese cuisine, just like this one. Essentially braised pork belly, rafute boasts a sweeter flavour profile as compared to the Chinese version as it uses Okinawan brown sugar and awamori (Okinawa’s distilled liquor). Meat is juicy and it just melts in my mouth. Would go really well with a bowl of rice.

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Although it’s called soba, Okinawans use egg noodles instead of the usual buckwheat noodles. As a result, noodles are springy and al dente to our liking. Broth is light yet flavourful thanks to the bonito base. And the two pork ribs are super tender yet flavourful from getting braised in soy sauce. We tried this just before our trip to Okinawa and tbh we couldn’t even find a bowl as good as this one, let alone better. Le bf and I love this so much that we promise we’ll come back just for this.

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In a never-ending quest of culinary delight || @riinns

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