Rice Bowls

Possibly (especially with the generous serving of greens). I was super excited because we chould choose the vegetables for the DIY bowl. In the end we chose Rice Mix with Wasabi Mayo Ahi Tuna and Original Salmon, topped with edamame, cherry tomatoes and pomegranate. I found the Original was still the best flavour although I love spicy food. It was refreshing thanks to the pineapples, scallions and dash of lime juice — living up the Hawaiian feel. The seemingly tiny bowl was pretty filling I must say!

The subtle vinegar flavour in the Japanese short-grained rice was enhanced by a sprinkle of sesame seeds, nori, sakura denbu and a tiny bit of grated ginger. Relying on my poor knowledge on sashimi, there seemed to be chutoro, akami and kanpachi, while obviously there were hotate, ikura, salmon, tamago, amaebi, unagi, ika, neri-mono. The creamy sweet amaebi definitely was the center of my attention (literally and figuratively), followed by the unagi and chutoro. There were many soft bones in the unagi but rest assured, they were all so soft that they were inconsequential. All fish and ingredients were fresh and well-cut — neither too thick nor too thin. Unlike many other places that gave a rather generous slices of salmon, Tsukiji Sushi Takewaka gave only 2 small slices in my chirashi bowl. Personally I like salmon the least and so, I was so happy to find them more focused on premium cuts.
In addition, the lunch set also comes with a bowl of soup, chawanmushi, watermelon and hot green tea (the green tea was actually served to every customer before taking their order). Another shout out would be given to their chawanmushi! I found plenty of crab meat, a few mushrooms, gingko nuts, neri mono and chicken beneath the silky smooth egg custard. Kudos to places like this who do not skimp on their ingredients, even for sides/starters.
Overall, it was a pleasant meal and I really love the hospitality. The ambience was just nice to chill and I was glad that no one rushed me to quickly place my order or settle my bill. While some might say that its pricing point is rather steep, this place is definitely one of the very few Japanese places that I will make a return visit for.

It had a unique sweetness that came from getting simmered in dashi stock, and the stock was purposely let dripping into the rice, creating a rather wet and sticky texture. The rice itself was not the typical as it came with strands of barley, making it feel like something that your mum will cook for you after a long exhausting day. Came with this set meal but not pictured were miso soup and mini dessert — Grace Piece Tea Jelly — made from fermented darjeeling tea leaves that create a refreshing muscat flavour. That was the perfect dessert to cleanse our palate before the sake tasting begun.

Their lunch set resembles a "mini omakase" because its quality is not compromised in spite of the price slash. Featuring the uni ikura don that generously gives you a great time to pop the umami bubbles in your mouth, with delicately creamy and fresh uni. I tried my luck to swap the karaage in the set with the cock's comb and the chef agreed 😝 chewy with sufficient smokiness, the cock's comb is a must-try especially with the wasabi-like mustard. For the appetiser, I had a citrusy refreshing salad and a small plate of beef with burdock roots (which deserves another post on its own). Coupled with great service, this is so far the most enjoyable meal I've had this year.
*
p.s. Their lunch set is available all day on Sunday which explains the poor photo quality because of the extremely dimmed lighting at night.

Quality has been constantly satisfactory. In fact, the marination tastes less salty than before and I really love their rice. It's the safest lunch option at timbre+ because it just never fails. On a side note, they serve pretty great yakitoris too! My favourite would be their chicken & leeks and salmon belly skewers.

Faced with only 2 choices, Special Tendon and Vegetable Tendon, my carnivorous trait was more than resolute to pick the Special one and I was fully satisfied! 2 chicken cutlet, 2 large ebi, 2 french beans, 1 pumpkin, 1 mushroom and 1 onsen tamago -- all well-battered and dip-fried into perfection. My first time enjoying tempura so much!

Premium Chirashi Don came with ama ebi, scallop and chutoro (but I found otoro too inside, that's a delightful surprise) as compared to the standard chirashi don there. When I first found this place on Burpple and some other food blogs, they sliced those sashimi instead of cubing them. I personally preferred them to be sliced but cubes apparently prevent the fish from absorbing too much of the sauce. While I think they can be more generous with the fish cubes for such a price tag, it was filling and sashimi were fresh. What impressed me the most was the rice, neither overly sticky nor overwhelmingly sweet. On a side note, skip their chawanmushi and fish bone miso soup (tagged at $2.20++ each) as the chawanmushi had uneven texture and was a plain jane while the latter was nothing extraordinary.

Just realised that I had been eating Japanese food every week in October. Even when I thought of getting zichar, I still ended up having chirashi don and sushi ☝🏼️ For its distance and prompt service, we may come back here for another meal.

By far, still the best chirashi I've ever tried. Thick slices of salmon belly, tuna, yellow tail were brought to a whole new level by being aburi-ed. They definitely appeal to everyone's senses and make everyone crave for more especially when they melt in your mouth. I mean, who can get enough of (aburi) chirashi?

Unagi was so fresh that I don't mind paying more for a bigger slab! The most worth-it meal I've ever spent my $12 on. I can foresee myself coming back here for my unagi fix when I'm tight on money.

A hearty bowl of thickly sliced fresh salmon, tuna, swordfish and amberjack with ikura and tamago from the sister restaurant of Chikuwa Tei. My lazy teeth were complaining about how gamey those slices turned out to be as they were really thick. I could taste the "freshness of the sea" while eating it though in my opinion, there was too much vinegar in the rice.

Medium rare would be the most ideal way to go for this A3 grade charcoal-grilled wagyu that beautifully melts in your mouth together with truffle oil laced generously on each slice. Personally, it might not be the best wagyu/beef in my dictionary, but the slicing and grilling were indeed well-executed. Another good thing was the perfect ratio of rice to beef. The lunch set also comes with a small bowl of salad, miso soup, chawanmushi and a scoop of ice cream (we got the honeycomb). Another shout-out will go to their chawanmushi, personally one of the best I'd ever tried so far: smooth silky custard (said to use organic New Zealand eggs) with chunks of crab meat, prawns and mushroom.