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Japanese Food Cravings

Japanese Food Cravings

Featuring Tendon Kohaku (Suntec City), Man Man Japanese Unagi Restaurant (Keong Saik), Ginza Tendon Itsuki (Tanjong Pagar), Kanshoku Ramen Bar (orchardgateway), Marutama Ra-men (Liang Court), Salmon Samurai (100AM), Menya Kokoro (Suntec City), Nantsuttei Ramen (Orchard Central), OMU (Suntec City), Kogane Yama (Jem)
Miss Ha ~
Miss Ha ~

Similar to the signature Tonkotsu Ramen except that this flaming hot Tonkotsu ramen was served in a fiery broth made of locally blend of chili and spice. I could actually see chili flakes in the broth that reminded me of the red cut chili, although the spiciness was already as good as that of chili paid. Definitely not for the faint-hearted like me, as the heat rushes up immediately. 🥵 Both ramens were served with crunchy black fungus, seaweed and spring onion. Btw, Kanshoku means ‘to finish eating every last bit of your food’ in Japanese. Surely, I did!

The chilly weather lately calls for the need of a bowl of belly warming ramen! While @kanshokuramen is known for their truffle ramen, I decided to give their signature Tonkotsu ramen a try as I was craving for a classic ramen. You get to choose your preferred ramen texture and add-ons such as the Ramen egg. All it took was the smooth milky Tonkotsu broth, that was boiled over 8 hours without added MSG, to satiate my craving. The saltiness was just right with a hint of roasted nuttiness from the white sesame seeds. Might go for the soft ramen texture in future as the normal was still a little hard for me. What was peculiar, on the other hand, were the Charshu slices that tasted sweet. I’d prefer my meat to be savory. Other than that, you can tell how tender it is as it started falling apart once picked up and notice that fat pull. 😂

Is Man Man still your to-go place for an unagi fix? It certainly is for me!

While I have heard some people find the unagi here having a muddy taste, I actually didn’t detect that but felt that the smokiness from the chargrilled unagi was perfectly on point. Famously known for the 3 different ways of eating; original, drizzle over some sauces (sweet, unagi and spicy sauces) and pair with self-grated wasabi (which was really fun), nori and lastly, scoop some into the bowl provided, pouring over some dashi stock and sprinkling some spring onion over like an unagi porridge.

Personally I preferred to have it original as that allowed me to taste the different elements of the unagi; the crispy skin with moist eel meat underneath, smoky aroma, and its freshness. Gentle reminder that there are soft edible bones, although I chose to still swallow them. 😂 Surprisingly I find that the sweet sauce was more savory than the unagi sauce which was more sweet teriyaki-like. You can also sprinkle some chili powder to heat things up. There’s also miso soup served on the side. The Dashi stock was comparatively lighter but umami-filled.

Seats were readily available at 12pm on Saturday when we went, but of course if you would like to sit by the counter to watch them handle the unagis, it’d probably be a longer wait.

Said to be born in Obihiro in Japan, this hearty bowl of Butadon comes with Hokkaido Nanatsuboshi rice, grilled kurobuta pork belly, mizuna, green onion, homemade teriyaki sauce, sprinkle of shicimi togarashi and served with miso soup.

Although the portion was a little small, the kurobuta pork belly slices, that was laid on top of the fluffy Hokkaido Nanatsuboshi rice, had a balanced meat-to-fat ratio. Drizzled with some teriyaki sauce to add sweetness to the savoury dish, I felt that it would have been better if the pork was grilled slightly longer for the additional smoky flavour. I especially enjoyed the sprinkling of the Shichimi togarashi, a seven flavoured spice blend, that complemented the meat so wonderfully with a kick of spiciness and delicious umami taste. Mouthwatering overall, but I wish the portion was bigger.

5 Likes

Not just simply an impresser, but this appetizer from Gake, by award-winning Chef Angus Chow, has done a splendid job in toppling the preconception of a Chicken Karaage. Think juicy chicken morsels wrapped in their famous charcoal-infused batter; it’s nowhere near the usual thick batter but a tempura-like crispy exterior, which you might just have thought it look like seaweed. This crispiness is a wonderful pairing to the dipping Tobiko Mayonnaise side, that adds a touch of umami and popping texture. Thanks to this, I would never see a Chicken Karaage in the same light again and reminds me to not be trapped by boundaries, even in food.

Comparing to the Le Shrimp Signature Trio Shrimp Ramen, I preferred this dry Le Shrimp Trio Tossed Ramen. The noodles were more flavorful as they were tossed in a distinct mix of chili and vinegar, which had a little extra zing. A hearty bowl that led to some continuous noodle-slurping and comes with a small bowl of soup. Ingredients you would find are exactly the same as the soup version; 2 pieces of handmade ebiko prawn paste, prawn dumplings and fresh sea prawns. It’s a pity this tossed ramen would only be available till 30 June at the 2 new outlets, so do catch them in time!

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Celebrating the opening of 2 new outlets at The Star Vista and Changi Airport Terminal 3, Le Shrimp Ramen by @paradisegrpsg is running a 2-day 1-for-1 promotion of their signature Trio Shrimp Ramen and a limited time special Tossed Ramen which will only be available at the 2 new outlets till end of the month.

Simmered over 8 hours using fresh sea prawns that were first baked at 180 degrees, expect a rich, smoky Japanese Shrimp broth. Also contributing to the umami lusciousness were pork bones and Chinese spices, accompanied by sweet sliced cabbage. One point worth noting was that the prawns came intact with the heads, something essential for the super shrimpy broth.

The chewy handmade ebiko prawn paste, juicy prawn dumplings and jumbo fresh prawns were fulfilling, as they were paired with al dente Chinese ramen. However, the ramen was a little bland.

3 Likes

Looks can be deceiving, especially when it comes to the size of a rice bowl. Probably filling only a quarter of the bowl, the oyako don here fell short of expectations in both portion and taste. Chicken chunks here were dry and bland. Instead of the watery egg blanket that drapes over the rice and meat, the egg here felt like a mess, mixing in between chicken and onion slices untidily. Overall taste was salty, probably heavy on the soy sauce marination.

1 Like

Generally I would say that the standard of food at Tokyo Joe is average. Tried the signature joe maki for the first time other than trying their donburis. Rice was soft and chewy, wrapping the tempura prawn in it. Topped with torched salmon slices, finished off with mentaiko sauce and flying fish roe. Though being a seafood sushi roll, it was not fishy. However the size of each maki piece was a little small, and for the same price, there’s probably other bigger and more flavourful maki rolls offered elsewhere.

4 Likes

There we have, the original Tokyo Maze-Soba from Japan’s largest Maze-soba chain, Menya Kokoro. You’d probably have eaten such Maze-soba from Kaijiken or Ramen Matsuri, so what’s different about this from Menya Kokoro?

🍜 Thankfully for people like me who don’t really enjoy cold noodles, this is a dry ramen although it’s called “soba”. Each bowl comes with heaps of various ingredients; chopped garlic, green onions, chives, nori, ground Saba fish, minced meat and a poached egg to top it off. The noodles here are different from the rest that I have tried before, in terms of thickness. It’s thicker, made with whole-wheat flour, thus giving its chewy texture and I am not kidding that you gotta chew it longer. Honestly, I still prefer thinner noodles for my Mazesoba because such thick ones get too sticky and starchy with the thick meat sauce.

🍜 They have a friendly step-by-step guide to teach you how to enjoy a bowl of Mazesoba. Break the poached egg and give it a good mix! You can already smell an explosion of flavours, coming especially from the minced meat sauce. Then, add in some vinegar (they actually soak kelp in it) and chili powder. Vinegar is highly recommended by their chef, and indeed, its acidity cuts through the heavy meatiness which reduces the jelak-ness. The meat sauce is originally spicy even though they don’t state it explicitly; for those who can’t take heat, feel free to request for non-spicy. Slurp up the noodles but do keep some ingredients till the end, because each maze-soba bowl comes with a small bowl of umami-filled mushroom kombu soup (there’s mushroom bits!) and a spoonful of Oimeishi, high quality Japanese rice to toss in the meat sauce.

🍜 Some recommended side dishes are Takoyaki that were really crispy on the outside with fresh octopus meat ($4.80/4 pieces), Gyoza ($4.80/5 pieces) and Chicken Karaage ($4.80/4 pieces). Queue can go crazily long after 7pm, so do keep in mind to go early!

#burpple #burpplesg #sgeats #sgigfoodies #sgigfood #wheretoeatsg #whati8today #instafood_sg #sgfoodporn #sgfoodies #sgfood #sgjapanesefood #menyakokoro #menyakokorosg #mazesoba

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Rainy weather calls for a bowl of piping hot ramen, especially one that’s different from the usual pork broth ramen. Crowned with a Michelin Bib Gourmand title from 2015-2018 consecutively, Konjiki Hototogisu surely didn’t disappoint with this Shio Hamaguri Soup Ramen. 🍜

The clear broth, their signature triple soup made using hamaguri clams, pork bone and Japanese broth, had a unique sweetness and umaminess. Adding to the savoury element in the broth were the bacon bits, housemade porcini duxelles sauce and white truffle oil; Fragrant nuttiness and slight earthiness for a deeper flavour. If you prefer an even heavier-flavored ramen, opt for the shoyu hamaguri soup ramen that has a darker broth with housemade tartufata (black truffle paste). 🍜

Each bowl also came with 2 slices of tender chashu, easily torn apart which melt in the mouth. By the way, the chewy ramen is made using whole grain, a healthier choice, and a special flour “Haru-yo-koi” from Hokkaido. 🍜

And before your ramen is served, each diner is also given a tasting portion of the clam rice, Fukugawa Meshi. Bite into the clams and you shall find out where the sweetness of the broth comes from.
They actually have a step-by-step guide to teach how you should enjoy the ramen too!

#burpple #burpplesg #sgfood #sgfoodies #sgfoodporn #foodporn #sgeats #wheretoeatsg #sgigfoodies #instafood #instafood_sg #ramen #konjikihototogisu #konjikihototogisusg #sgramen #shiohamagurisoup

1 Like

Heavily packed with a savoury seafood flavour, the rich and thick mentaiko will surely get you so hooked along with its smokiness when it’s slightly torched. Be it the french fries mentai ($3.80) or the seafood selection. Ika mentai ($4.80), Karatsuki Hotate mentai ($5.80), Ebi mentai ($6.80), Salmon mentai ($7.80), Gintara mentai ($8.80). *

The extensive menu also includes sashimi, donburis, hot dishes, maki rolls, sushis and hand rolls. I would definitely recommend the soft shell crab hand roll ($3.60); chunky soft shell crab with a huge claw wrapped within, that had its juice bursting out immensely on the first bite. *

Don’t miss the current promotion: $1 on all yellow plate sushis between 2.30pm - 5.30pm daily. You can also get to watch your food bring delivered by their automated car on the sushi conveyor belt! *

Thank you @Burpple for the invite and @theprsalon for the hosting!

#burpple #burpplesg #burppletastemaker #sgfood #sgfoodies #sgfoodporn #foodporn #sgigfoodies #instafoodies #instafood_sg #wheretoeatsg #sgeats #onesushisg #mentaiko

2 Likes

Foodie for life <3

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