Japanese Food

Japanese Food

A list of Japanese places that I would recommend.
Terence Ong
Terence Ong

One of the first tonkatsu specialty restaurants in Singapore. Tonkichi serves anything cooked with Panko breadcrumbs since 1993.

My preference for tonkatsu is always rosu katsu (loin) as the meat’s juicier and fattier. The US kurobuta rosu katsu set came with rice, cabbage, pickles and miso soup. You’re also given a pestle to grind the toasted sesame seeds to be mixed with the sweet and sour tonkatsu sauce. Carb lovers would love the fact that the rice is free flow (as with most katsu places). We added on a bowl of curry ($5++) as I was craving for Japanese curry.

Opting for the premium option was certainly worth it as the meat was more tender with a larger proportion of the fat in this deep fried delight. The tonkatsu wasn’t too oily and the exterior was crispy. The curry was not too sweet and had the perfect blend of spices that’s perfect for non-spicy eaters. We loved the curry so much that we wanted a second helping.

Affordable and quality donburi that’s cooked to order and prepared right in front of you. There’s both pork and beef sukiyaki don available. 🐖🥩

The beef sukiyaki don is a marriage between beef sukiyaki and gyudon. One can choose from two choices of a 120g serving of beef - US Prime Beef ($14.90++) and Kagoshima Kuroge Wagyu A4 ($29.90++). Top ups are available.

What else is in the bowl? Koshihikari rice, sukiyaki sauce, shimeji mushrooms, tofu braised in sukiyaki and shirataki.

I’m a sucker for wagyu. Although both the standard US Prime and Kagoshima wagyu versions are prepared the same way and have the same ingredients, I must say that the wagyu version wins hands down. The marbling, the tenderness, the flavour does bring the best out of this humble bowl.

How does this stack up with the numerous Keisuke concepts out there? It certainly lived up to my expectations and I’d recommend it as a place for a quick beef bowl fix without breaking your bank account.

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A place catered to carb lovers. After reading much raved reviews and how affordable this place is, I decided to give it a try.

One can have omurice for only $9.90 with a free upsize option. For $12.90, you get a combo with mentaiko spaghetti. It comes with a choice of salads and miso soup too. Add-ons such as cheese sauce (made live at your table), pork rib, chicken wing and chicken Hamburg steak are available.

Most of the popular add-ons were sold out at the time I went. The omelette was soft, creamy and fluffy. Unfortunately, it went downhill after. The tomato fried rice was nothing but carbs with paltry servings of diced chicken. The mentaiko pasta tasted ordinary and isn’t worth the extra serving of carbs. As for the signature cheese sauce, I’d prefer if they used less cheddar (they use two types of cheddar) and more mozzarella (or include an additional variety of cheese). It’s not worth the $2 top up.

This is one of the many Keisuke concepts out there. Most of them are pretty good, but this was simply underwhelming and largely overrated.

Satay bee hoon is usually not the most common local dish in one’s mind when it comes to hawker food. It’s in fact one of the dishes that is slowly fading away and not many stalls serve it as the preparation involved is laborious.

I seldom have this dish and it’s not something that I would usually order. For Westies, Sin Chew is the to-go place to enjoy this dish where queues are commonplace.

So what’s satay bee hoon? Bee hoon cooked al dente, squid, prawn, cockles, cuttlefish, pork slices and kangkung, satay sauce. Its origins are pretty unknown but Teochews are commonly associated with this dish.

I like how the dish is drowned in heaps of satay sauce. The satay sauce is rather sweet, not oily and spicy. So for those who can’t handle chilli well, this shouldn’t be an issue.

The servings are rather generous for the price points ($4. $5, $6). They also serve cuttlefish kangkung which I haven’t tried.

The four-day work week they enjoy is a testament to their popularity. A privilege that many individuals would wish to have.

Kanada-Ya has been my go-to ramen place back during my student days in London. I was elated when I first heard that they were opening in Singapore.

The queue wasn’t too long (about 15 to 30 minutes) as compared to London when it first opened. The menu is roughly the same (Singapore may have more items). I had the chashu tonkotsu ramen (from $16.90++) which came with generous slices of lean, tender pork collar chashu, a lava egg, nori and black fungus.

The tonkotsu broth was thick, rich, creamy that retained its consistent texture throughout my meal. For those who have a small appetite, this would fill you up quickly.

How does this compare to London? I’d must say that eating ramen on a cold, winter day will always taste better than having it in tropical Singapore.

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Affordable, fresh and tasty chirashi bowls at a place that attracts long queues during the weekends. Haven’t tried the famed mount chirashi bowls yet but will definitely return one day when I’m willing to stuff myself with loads of rice 😂 .

Usually order the aburi chirashi don which is quite hard to find in Singapore at this price point. 🍱

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When it comes to unagi, it’s hard to say no. I ordered the Hitsumabushi ($39.40+) which comes with tokutoku kabayaki. For this dish, there are four ways one has to eat it. The first is to eat the unagi alone as it is, followed by mixing it with the toppings and adding the freshly grated wasabi, then adding the dashi stock to the rice. The fourth way which is what most people would do is just to eat it in the same way as eating any unadon. For myself, I would eat the unagi with rice first, followed by adding the toppings and the dashi stock to the rice midway. All in all, just eat it in the way that makes you happy.

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Absolutely enjoy the food here as it’s tasty and value for money. Not to mention there is an eggs and salad buffet where eggs are cooked in more ways than one can imagine. I always have the Hamburg steak with cheese ($22+) which is served on a sizzling hotplate and includes an ebi fry.

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The camera always eats first. Instagram: @eaterries

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