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Kon'nichiwa こんにちは

Kon'nichiwa こんにちは

Triffany Lim
Triffany Lim

Each sukiyaki udon comes in an individual sukiyaki ‘hotpot’ filled with an assortment of carrots, Chinese cabbage, green onions, enoki and shiitake mushroom. Topped with a generous serving of thin beef slices swimming in their rich and savoury sukiyaki broth 》$11.20

3 ways to enjoy their sukiyaki udon
1. Dip the chewy udon into the oozy egg mixture
2. Immerse the udon in the soup for one minute to get a softer texture
3. Mix the egg, udon and soup together

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Tamoya Udon is most well known for their firm and chewy udon which is made with a mixture of three different types of flour.

This bowl of pork udon comes with a flavourful bonito soup base, accompanied with a sous vide egg. The whole dish feels light and tasty with a nice chewy texture to the udon.

They also have unlimited servings of condiments such as chilli, ginger, grated radish, lime, plums, tempura crumbs and wakame made available to top it on your bowl of udon 》$9.80


Slices of marinated beef with onions, topped with onsen egg, fried garlic, nori strips and chopped scallions 》$12.90

Something different with the use of spaghetti. It feels very light yet tasty with shredded duck and fragrant pasta tossed in scallion oil 》$10.90

Tonkotsu broth, chasiu, spring onions, black fungus, spicy miso, egg 》$16.80

Creamy and savoury bowl of tonkotsu broth with the usual and typical type of straight and thin noodles. The broth was rich and flavourful but it was also a little oily. The chasiu was tender soft and it comes with black fungus for the extra crunch.

Chopped chasiu, spring onions, chilli oil, bamboo shoots, leeks, sesame seeds and onsen egg 》$17

The chasiu are tender soft and nicely torched. They uses the thick and curly type of noodles which addes more chewiness/springy and resilient texture which holds more sauce on it. The addition of sesame seeds did enhance the overall fragrance.

Pardon the messy bowl of noodles coz we only realised they missed out the chasiu after mixing and tossing the egg and noodles together. The friendly staff just got their chef to add the portion of chasiu on the side. Vegetarian option is also available without chasiu at $15.

Topped with a variety of fresh sashimi cubes, ikura, scallop and cucumber with 2 types of sauces - kei sauce / yuzu wasabi sauce to choose from. Comes with salad or rice or choose a mixture of both 》$16.90/regular

There are 4 unique ways to enjoy their signature kaisendon.

1. Eat it on its own
2. Mix it with our chilli powder and mayonnaise
3. Blend it with their special Sakurai chicken soup
4. Wrap the sashimi with their special cut nori seaweed

Available in 3 sizes
Small $12.90 / Regular $16.90 / Large $19.90

Slow-cooked iberico pork jowl 》$18

One of the signature dish in Shukuu Izakaya. The pork jowl is sinfully good, tender with intense flavour and melts in your mouth. 

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Swiss-style potato shreds baked with mentaiko sauce till golden brown 》$9

I love all things potato and mentaiko so this rosti mentai has got to be the best of both worlds. A dish good for sharing and it’s highly addictive!

Crab gratin with mentaiko served in a shell 》$8

A creamier and sweeter option compared to the rosti mentai. It’s similar to mashed up crab stick with mentai sauce. The mentaiko seems to be too overpowering in this dish that I couldn’t really appreciate the flavours of crab gratin. If I were to choose something with mentaiko, I would go with the rosti mentai.

Mackerel seasoned and aged in vinegar before being torched to aburi style. Succulent and tender torched mackerel prepared in savoury style with sweetness and a tinge of sourness. This is one dish that would make me come back again 》$14

Charcoal grilled king prawns and lightly sprinkled with salt. Comes with a sweet and mild spicy chili for dipping 》$9.50 (20cm)

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Eating is my workout

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