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Japanese Cuisine In Singapore

Japanese Cuisine In Singapore

Featuring Ryo Sushi, Seiwaa Okonomiyaki & Teppanyaki Restaurant, Barashi-Tei, Bōruto, NUDE Seafood, The Public Izakaya by Hachi, Ramen Santouka (Cuppage Terrace), CUT by Wolfgang Puck, Shinji by Kanesaka (Carlton Hotel), En Sakaba (Orchard Central)
Justin Teo
Justin Teo

I'm a regular here for their uni don and hotate don, and would also try one off-menu dish created by Chef Momo. This is otoro slightly aburied to release some of the fats, drizzled with a bright citrus oil and topped with ikura.

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It's truffles season, and Gyu Bar is serving up a seasonal black truffle menu. Expect to see stone pot wagyu, stone pot uni, wagyu caepaccio, Hokkaido scallops, all with wagyu shaved on it.
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Pictured is 1/3 of a bowl of wagyu uni rice with truffles, as it was shared between three of us, with @siewyan49 and Gyu Bar's owner @thetravellingcow as well. My 4th visit here, and still loving it as much as during my first. And of course the overdue catch-up with owner Karen made everything even better... And thanks for the treat!

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Chef Akane's 一期一江 uni omakase event is happening soon next Monday on 22nd July, and this is likely one of the dishes to be served during the event.
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I tried this during Chef @akane.eno's Monday kaiseki dinner, as she also gave us a sneak preview of her uni event. The uni dish behind is long spike sea urchin with red vinegar sauce on red vinegar rice cracker, while the one I'm front is short spike sea urchin and sudachi jelly one fresh water nori, sitting on beans’ cracker.
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It might be difficult to get seats for this event next year, but Chef Akane runs her special omakase (no sushi) dinner 一期一江 every Monday evening, priced at $250++.

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Seats were actually all sold out within one hour after it was announced. The event will be on 22nd July at 7:30pm, with only one seating and limited to 12 counter seats and 4 seats in the room. And this only happens once a year.
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During Chef @akane.eno's Monday kaiseki dinner, she let us try one of the items that would be served at the uni event. It's inari sushi with uni and freshly grated truffles. It's my familiar childhood sushi which I used to buy over the counter or at casual Japanese chains, but Chef Akane's inari sushi is very refined. The beancurd was cooked in her special housemade dashi.
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It might be difficult to get seats for this event next year, but Chef Akane runs her special kaiseki dinner every Monday evening, priced at $250++. There won't be sushi, but you'll love the kaiseki dishes cos Chef Akane is the best kaiseki chef around.

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Are you ready for @tamashii_sg reopening with a brand new concept? It's happening really, really soon. I've loved Chef @patr1ck_tan's food very much, and I'm particularly excited about his new concept as it would be the first of its kind in Singapore. But he had told me that several of his signatures and guests favorites would remain on the menu.
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In this sando, melt-in-your-mouth wagyu was flash fried in panko crust, than sandwiched between two slices of soft white bread. As you bite through this, it was first the contrast in textures between all the layers, then came the sweet delicate wagyu juices. And to make this even better, this was served with Chef Patrick's house-made apple vinaigrette for you to dip into.
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I certainly hope this would remain on the menu as Tamashii reopens!

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Chef Kenji Okumura’s creatively intriguing menu includes his signature teppanyaki dishes, like this A5 Miyazaki wagyu incorporated into a claypot dish, together with uni and truffles.
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This Japanese restaurant along Tanjong Pagar is helmed by chef Kenji Okumura, trained in the art of Kaiseki by master chefs in Japan. His menu pays homage to the artistic tradition with sophisticated nuances of fine Japanese multi-course meal, while presenting them in a relaxed and intimate atmosphere.
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Omakase dinner starts at $150. While the modest, kappou-style cuisine is offered in three fixed menus for dinner ranging from $60 to $120, the Omakase set lunch treat starts from a digestible S$50.
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[Tasting]

Five and seven courses at $100++ and $150++ also available). How about a flying fish, literally with wings, for dinner?
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I was very happy with the omakase I had here, and I've been a regular here for their hotate don and uni don. The actual items in the omakase would vary, but the 8 course omakase comes with:
1. Starter
2. Sashimi (pictured)
3. Soup
4. Grilled dish
5. Teppanyaki (usually lobster)
6. Wagyu (usually A5)
7. Rice dish (donburi and/or sushi)
8. Dessert

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Uni wrapped with seaweed, coated with their own blend of tempura batter. When you fancy an explosion of uni 😋

This is one of the premium offerings at this modern Japanese restaurant at Carpenter Street. Fresh, live abalone was simmered till tender, then served with its the abalone's own liver sauce that was rich and tasty.
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Omakase here starts from $98, and it's very affordable. For more premium ingredients, pre-order with the chef and prices goes upwards to $128, $168, or $218. With a creative owner-chef @anguschow1982 #chefoftheyear behind the kitchen, expect to be surprised.
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[Invited]

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This meal here starts with an appetizer, and end with a dessert. Mine was Hiroshima oyster with sea grapes, and we finished with premium Japanese fruits.
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But of course, the star is still the sake hotpot with pure sake as its base. Yes, not a sake-infused base, but one where Japanese black pork and fresh vegetables are cooked in base entirely poured from one of Tamashii Robataya's large sake bottles, no water added. Most of the alcohol would have been removed in the process, what's left is the sweetness of the sake that would be distinctive in each slice of premium Japanese black pork belly and loin. And definitely, don't miss the vegetables, as they are even more concentrated in sake taste. At the end of the meal, the chef would pour in rice, and painstakingly stir the hotpot manually for nearly half an hour before serving it to you.
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[Tasting]

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My wagyu ecstasy has always been those well-marbled ones that's just simply charcoal-grilled. Juicy wagyu with a nice salted charred exterior always works for me. For this beef as part of the omakase, Chef Taro also lifted it with grated horseradish and truffles. Pumpkin puree and pickles are on the side.

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I love lobster rolls, those with fresh lobster poached with butter, and sandwiched in soft toasted roll. Now picture this same lobster roll topped with uni and caviar, then showered with crustacean espuma. You get Japanese freshness in the ingredients with an European touch in the espuma, in what would have been an American lobster roll that we Singaporeans love.
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Like the Super Sando (see my post dated 17 Feb), this is currently on a secret menu.
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Taken during R&D of new dishes.

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I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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