Japanese Food In SG 🇯🇵

Meal before my flight after work. Hehe. This was inside the international food hall at Terminal 4 transit area.

The set included shredded cabbage with sesame sauce and a bowl of miso soup. The pork katsu don consisted of a pork cutlet and egg served over rice. The red spice and pickled ginger were my own additions from the condiments section.

The pork cutlet looked visibly crispy, but the texture lost its crunch because of the egg on top and the sauce drizzled over the rice. The moderately thick batter turned soggy, though the meat remained succulent and paired well with the piping hot rice beneath. The rice had a slightly sticky texture and was flavoured with savoury sauce that seeped through from the cutlet, adding a touch of greasiness. The egg seemed to have been heated together after plating, sticking to the batter and causing more sogginess. At least the yolk was partially flowy and jammy. Still, it was a comforting and filling bowl.
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🚩Maruhachi (T4 Transit Area), International Food Hall, 10 Airport Blvd., Changi Airport, Singapore, Terminal 4, Singapore 819665
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#porkkatsudon #tonkatsu #Maruhachi #katsudon #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #oishii #美味しい #とんかつ/トンカツ #とんかつ丼 #donburi #porkcutlet #changiairport

Got this for free, thank you @hachickensg . The pudding was creamy, moderately sweet, and custardy. Caramel sauce at the bottom gave an extra oomph. To claim, just tag them in your story or post for a free pudding.

This was good and cheaper when ordered as part of the set. The meat was delicious, juicy, tender, and flavourful. Each bite was full of taste. It could be enjoyed in different ways. Eat it as it is for the original flavour, add toppings and seasoning for variety, or pour dashi fish broth over it for a soupy ochazuke style, rich and warming with umami. Interesting to pair with sweet sambal and wasabi. TBH, I found it better than the ramen. LOL.

Ordered via the ticket machine, made payment, and waited to receive the order. This is the same concept as ramen shops in Japan. The ramen came with three chicken thigh chashu, a chicken meatball, nitamago, red onion, negi, and noodles. The chashu was tender, juicy, and beautifully done through sous vide cooking. The handmade meatball was umami and bouncy, though one felt insufficient. The soup was said to be a blend of four kinds of dashi from chicken, duck, dried bonito, and kelp in a golden ratio. It was light yet sweet, savoury, clean, and umami. I chose paitan for a richer flavour, but it still did not hit the mark I expected. Compared to tonkotsu, this was much lighter, though unique and flavourful in its own way, with a well filtered broth. Noodles were standard, and the egg was done right with a jammy yolk. The set included a drink, so I picked an ice cold green tea.

Shio Paitan Special ($12.90)
Ordered via the ticket machine, made payment, and waited to receive the order. This is the same concept as ramen shops in Japan. The ramen came with three chicken thigh chashu, a chicken meatball, nitamago, red onion, negi, and noodles. The chashu was tender, juicy, and beautifully done through sous vide cooking. The handmade meatball was umami and bouncy, though one felt insufficient. The soup was said to be a blend of four kinds of dashi from chicken, duck, dried bonito, and kelp in a golden ratio. It was light yet sweet, savoury, clean, and umami. I chose paitan for a richer flavour, but it still did not hit the mark I expected. Compared to tonkotsu, this was much lighter, though unique and flavourful in its own way, with a well filtered broth. Noodles were standard, and the egg was done right with a jammy yolk. The set included a drink, so I picked an ice cold green tea.

Chashu Don ($5.80)
This was good and cheaper when ordered as part of the set. The meat was delicious, juicy, tender, and flavourful. Each bite was full of taste. It could be enjoyed in different ways. Eat it as it is for the original flavour, add toppings and seasoning for variety, or pour dashi fish broth over it for a soupy ochazuke style, rich and warming with umami. Interesting to pair with sweet sambal and wasabi. TBH, I found it better than the ramen. LOL.

Egg Pudding ($3.90)
Got this for free, thank you @hachickensg . The pudding was creamy, moderately sweet, and custardy. Caramel sauce at the bottom gave an extra oomph. To claim, just tag them in your story or post for a free pudding.
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🚩Kyoto Ramen Hachicken, 133 New Bridge Rd, 01 - 51, Singapore 059413
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#Ramen #拉麺 #SpecialShioPaitan #ShioPaitanRamen #ShioRamen #ChashuDon #EggPudding #pudding #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #oishii #美味しい

Japanese seaweed layered with Japanese rice and tartar sauce, sandwiched with tamagoyaki and Spam luncheon meat in between. Kinda miss this from my last Okinawa trip, so I bought one from Mr. Onigiri to try and see if it matches up to the Japan standard. I would say the basic taste is there, but the oomph factor is not. Can buy and try once lah, or if you need some convenience on-the-go bento.

Firstly, this onigiri was served cold, which is a no-go. You could see the luncheon meat and tamagoyaki already pre-cooked and laid neatly on the counter, waiting to be kiap into the onigiri. If it was at least warmer, it would probably enhance the taste and aroma.

Next, the Spam and tamagoyaki thickness was thinner compared to what I had in Okinawa, Japan. This made the overall bite less satisfying, as you can’t feel the gush of savouriness spreading through your mouth.

Lastly, I felt the tartar kind of overpowered the overall profile of this onigiri. It’s good they spread a lot of tartar sauce, but it diminished the main flavour of Spam and tamagoyaki.

Well, at least the rice was sticky enough together with the tartar sauce to hold onto the seaweed without much dropping.
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🚩Mr. Onigiri (Northpoint City), 1 North Point Drive South Wing, B2-124 Northpoint City, 768019
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So pretty and tasty

We also had the 1-for-1 October promo Gyubei Yakiniku 5 Star Set ($78++) which came with Tomo-Sankaku, Kamenoko, Harami, Hokkaido Pork, and US Short Ribs. Really worth it since you pay half the price for two sets.

Last week went @yakiniku_gyubei_sg to eat beef.🤭

Tried their limited-time Wagyu 7-Cut Set ($98++), which sadly ended already. The cuts included Kamenoko, Kalbi, Tomo-Sankaku, Kata, Shin-Shin, Sirloin, and Rib-Shin, all beautifully layered on their signature yakiniku wooden staircase.

The set came with 2 rice, 2 soup, lettuce with condiments, and side dishes like kimchi and yellow beansprouts. Not refillable tho, so pace yourself. 😅

Beef quality is top notch. Just look at the marbling. Grill it on the stove and enjoy that natural sweet beefy flavour with succulent texture. Best wrapped in fresh lettuce for a crunchy refreshing bite, or paired with rice for something more filling. Even a simple dip in salt and pepper brings out its full delicacy.

Also, the ventilation is pretty good. Didn’t feel smoky at all and no lingering smell on me after the meal.

Do look out on their socials for more deals and be sure to make a reservation.
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🚩【焼肉】牛兵衛 Yakiniku Gyubei, Tras Street 03-11 Mall 100, 100AM, 079027
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #oishii #美味しい #yakiniku #yakinikuGyubei #焼肉 #牛兵衛 #bbq #wagyubeef #GyubeiYakiniku #wagyu7cutset #japanesebbq #100am #和牛

Nakaochi Karubi, also known as rib finger, is a specific cut from the rib area, prized for its rich marbling and tender texture. I picked this because the server said it’s the fattest meat. LOL, and they weren’t wrong. The fat was sinfully oily and chewy, best paired with rice or salad to balance out the greasy mouthfeel.

The thick slab of juicy meat and fat arrived sizzling on a lava stone plate, said to be made from rare lava stone mined from Japan’s iconic Mount Fuji. The heated stone emits infrared rays that grill the meat to a beautiful char while locking in flavour, making each bite plump and juicy. Doneness is entirely up to how you cook it.

On its own, the beef tasted fatty, meaty, and plain. Exactly what you'd expect from a pure beef cut. Quality-wise, I’d say it leans just slightly above average.

Thankfully, there’s a wide variety of seasonings to experiment with. After testing a few, my favourite combo was classic salt and pepper, in-house mixed spice, and chopped garlic.

The set comes with all-you-can-eat Japanese rice, crunchy shredded cabbage with sesame dressing, and a heartwarming savoury egg drop soup.
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🚩Yappari Steak Singapore (Northpoint City), 930 Yishun Avenue 2, South Wing, B1-182/183 Northpoint City, Singapore 769098
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Music Credit: Steakhouse Serenade by mehmehfoodventure
Music Generated by SunoAI
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A rich pork bone broth blended with dried sardines and bonito flakes, served with house-made soy sauce and thick flat noodles. For a change in taste, the addition of homemade flower oil and kombu vinegar adds a tangy lift to the flavour profile. It was truly yummy. The broth was thick, rich and deep, with a distinct oceanic umami from the dried sardines and bonito flakes. The noodles had a tastisfying slurpy, chewy texture. The ajitama was spot on, soft with a perfectly yolky centre. The cha shu was standard, nothing to shout about but good enough.

This dish has been on the menu since day one. Ah yes… It’s practically the Japanese version of Bak Chor Mee. Thick, chewy dry ramen packed with spicy minced pork, chilli sauce, soft-boiled egg, mushrooms, spring onions, and seaweed. It comes with a side of soup to smooth the palate. Poke the yolk, give it a good mix, and you’ve got yourself a creamylicious, slurp-worthy bowl of noods.