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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), NUDE Seafood, CUT by Wolfgang Puck, En Sakaba (Orchard Central), Shinji by Kanesaka (Carlton Hotel)
Justin Teo
Justin Teo
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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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Go for this option if you want a flavorful bowl of porridge! Besides their special sake hotpot with pure sake as its base (refer to my IG post on 12 Feb), Tamashii also serves a more standard shabu shabu, with a choice of kurobuta ($58++/pax), A3 Joshu Gyu ($88++/pax) or this A5 Saga ($108++/pax) pictured.
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For that price, you get an appetizer (mine was monkfish liver) for each, vegetables imported from Japan, your choice of meat with this shabu shabu pot, and end with a dessert.
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At the end of the meal, the chef would pour in rice, and painstakingly stir the hotpot manually for half an hour before serving it to you. And compared to the sake hotpot, this option gets you the tastiest porridge, which is thick, sweet, and flavorful.
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In fact, the Kurobuta option is also very good. This means they this will also be a very satisfying and comforting meal for two at $116++.
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[Tasting]

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Nami's lunch course is actually like an omakase, with several courses served dish by dish. It includes an appetizer, soup, assorted sashimi (pictured), a main dish that is either a meat and fish (mine was very juicy wagyu!), miso soup, rice and pickles, and dessert.
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This is lunch with an awesome view during the day, as Nami is perched on the top floor of Shangri-la Hotel. The night skyline here was lovely as well for an intimate evening.
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Thanks Simin for this lovely lunch!

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You would have heard of shirako, the milt containing the sperm of fish. Usually, it's the cod shirako. But have you tried the shirako of fugu, pufferfish? And they say that it takes less than 60 mins for the powerful poison of the fugu to kill you, hence every fugu chef must be strictly certified. So what a treat when I hear that Tamashii serves this prized milt of fugu. It isn't cheap, but you'll be rewarded with its exceptional creaminess with delicate flavours of the sea.
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Thanks Chef Patrick for indulging me with this!

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One can never have too much uni right? With my diet consisting mainly of uni and sake, my excitement peaked at Uni Gallery when the menu has uni in all forms.
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This is an Australian short spine uni and ikura, served on Canadian fresh oyster. I'm almost over-sensitive to the freshness of oyster, and this one I had was very, very fresh.
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[Tasting]

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This is from a restaurant that has been nominated to be Best Restaurant of the Year by @worldgourmetsummit. Coterie Concepts is famous for their bars – Sum Yi Tai, Mona Lounge, and Eliza Cocktail Bar. And Chi Kinjo is the first outlet under this group that is planned to have food as its focus, and drinks second.
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I have just dropped by to try Chef Ace @ace_tan_sg's new creation, the wagyu with Jerusalem artichoke, and there are two things I really like about this. Their juicy pink centre of the wagyu with crisp seared exterior; and the fried Jerusalem artichoke with mush, sweet centre. Served with garlic chives (青龙菜), and generous amount of Jerusalem artichoke sauce to go with the steak.
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It's really a showcase of Chef Ace's skills. The secret to juicy pink centre is all about the timing and temperature of the grilling and resting, while the Jerusalem artichoke when through a 3-step process of boiling, baking and deep frying.
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And of course, with award winning Group Chief Bartender Sam Wong @boatqauyahsam overseeing this place, you can expect great drinks here as well.
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Taken during R&D

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This is really the name of this sake, and it's literally a water I desire. This was taken at Kamon, a teppanyaki restaurant at the top floor of Tokyo Imperial Hotel, where I first tasted this sake. And soon after, Chef Roy of Ryo Sushi gave me a bottle as well to bring home. It's nothing like any other Junmai Ginjo, as this sake felt a little gassy even though it's clearly not carbonated. It's citrusy but buttery, and came with a flashy aroma.
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Thankful to Sake Sommelier Honorary Matsumoto-san for first introducing this to me at Imperial Hotel, which is an icon of Tokyo, being the luxury hotel that has hosted dignitaries for over a century.

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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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