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Japanese Cuisine In Singapore

Japanese Cuisine In Singapore

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

I always get asked where to go good and affordable omakase. Surely, not many can do the fine dining Japanese omakase often, yet the cheap omakase are usually below average Japanese food.
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One place that I'll always recommend is this Japanese restaurant along Tanjong Pagar helmed by chef Kenji Okumura, who's 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]

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Chef Akane Eno conducts a kaiseki dinner at Sushi Kimura every Monday evening, where every dish would be her creation. There'll be no sushi, but there'll be a complete kaiseki experience. But it won't be around for long.. Only till end October.
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Pictured is Chef Akane's rendtion of sukiyaki, which sees slow cooked wagyu with her secret sauce. It is then topped with Bafun Uni from Hokkaido. So good, glad I had the chance to try it once..

Sea urchin and foie gras on fluffy Hokkaido milk toast.
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I had this foie gras toast paired with TOYO BIJIN Tokubetsu Junmai (東洋美人 特別純米) with rice polishing ratio of 55%. This sake is light-dry with rice sweetness and umami, very well-balanced with clean aroma.
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The head brewer learnt sake making during his times at a brewery that makes the premium Juyondai sake. His aim is to make sake with transparency – natural, simple, and pure rice flavours, with special emphasis on the water as well - only water that trickles out of rocks from the mountain are used.
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[Tasting]

If you love uni, and everything foodgasmic, then Uni Gallery's latest 6 course or 8 course menu would give you much better value compared to if you were to order each dishes separately. The price of every dish in the 6 course menu adds up to around $180++.
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In my 6 course menu, I had:
1. Le Tetsuya ($38) - with uni on a bed of amaebi with white miso sauce, topped with Siberian caviar;
2. Uni Oyster Shot ($24) - uni with ikura on freshly shucked oyster;
3. Five types of Sashimi ($30, est) - we had otoro, botan ebi, kinmedai, hotate and uni;
4. Tempura Truffle Chawanmushi ($20) - uni tempura with shaved winter truffle on chawanmushi;
5. Caviar Bone Marrow ($32) - oscietra caviar on grilled bone marrow with grilled beef bits;
6. Toro Squid Ink Sushi ($44 for two pieces) - uni, ikura, otoro on squid ink sushi.
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Considering the ingredients included in each of the 6 courses, the menu is affordable, although most of the uni served were Australian uni. There's also an 8 course option available at $188++.
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[Tasting]

And if at times you're looking for good sushi at an affordable price, you can look to this shophouse at Joo Chiat where Jimoto Dining is dishing out an omakase menu with Tokyo-born Chef Takahiro Sato at the helm. He's formerly from Sushi Hashida and Melbourne’s Kakizaki.
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While the omakase I had didn't start well, the main segment comprising of a series of sushi was good. It then ended strong with this uni ikura don.
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[Tasting]

Do this, it'll be damn worth it. Kabuke has been serving their pleasure bowls at full price for the past 1+ years. They're not on any 1 for 1 discount platforms such as Entertainer or Burpple Beyond, yet regulars have been coming back for them and paying full price for it. But as part of their 2-year anniversary celebration, they're serving these at 1 for 1 for 2 days only - next Friday and next Saturday, during lunch and dinner.
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The Kabuke Pleasure Bowl ($58++) comes with Australian wagyu, uni, foie gras, caviar, ikura, and onsen egg with truffle shoyu. The Guilty Pleasure Bowl ($88++, and that's what's pictured here) upgrades the wagyu to Japanese wagyu, and it's either Kagoshima, Miyazaki, or Hokkaido snow-aged wagyu, on rotation.
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I've already made a dinner reservation for this promotion. The restaurant isn't big, seats will fill out fast.
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​KABUKE
200A Telok Ayer Street
(Level 2)
Singapore 068638
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​Lunch Hours:
Monday to Friday 1130am to 2pm
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Dinner Hours:
Monday to Thursday 6pm to 11pm
Friday 6pm to 12am
Saturday 6pm to 10pm
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Closed on Sundays and Public Holidays
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[Tasting]

The whole slab of juicy wagyu sits atop white maitake puree which has a more mellow taste, and crowned with whole black maitake which is stronger in earthiness.
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The wagyu, and the entire meal, was so good, that I immediately booked my dinner slot. And my dinner is finally happening this Saturday.. Can't wait!

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

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