Welcome to Clarke Quay.

Feature :
Premium Omakase Course (total 11 courses)c dinner will be experience a multisensory and theatrical dine of Chef Shimuta’s refined culinary techniques, immersive Kappo-style Omakase presentation.
My fav will be the Otsukuri course.
The sashimi from Kinmedai , Honmaguro chutoro,the Anago is really fresh.
The Anago is really good. The texture, the smokiness and the freshness well combine into one.
The wagyu also very tender and melt in mouth, the fugu execution is Superb.

💰 480++,

The course changes every 1-2 months, Require 3 working days advanced booking and for Sake pairing at additional 50++ or 100++

📍Kappo Shunsui.

Good quality food items, served with small portions, yet delightful. Works well for a buffet, which allows us to try out many different dishes. Check out this complimentary mentaiko scallop. Super good!

Saketoshi was very very generous when they hosted a group of us at an #Eatup.

After our tummys were filled to the brim with their donburis, they served us "desserts" in the form of a special off the menu item, uni seaweed tempura to close the meal.

A crackling seaweed tempura is topped with a generous dollop of sea urchin and shoyu and truffle caviar. The concept and execution of this dish is great but I wish they used a slightly more buttery creamy smooth (i.e. luxurious) type of uuni. Yes, this will make an already pricey dish even more expensive but if you are going to splurge, you might as well go all the way right?

Overall, I rather enjoyed the meal at Saketoshi. The service is good and the servers were friendly no matter even though we were annoying (hahaha) guests who couldn't stop dropping our chopsticks. Needless to say, I will definitely be back!

P. S. Thanks to the good folks at Burpple and Saketoshi for hosting us for the #Eatup!

Usually not a fan of tempura, but the massivebpositive google reviews(4.7/5 based on 1.7k reviews) on Tendon Kohaku was too much to ignore.

We came here for dinner without high expectations and were totally blown away how good this was. Especially the Truffle Kakiage Tendon.

You had the choice of Japanese white rice or brown rice. And also, choice of sauce(original spicy or mala)

Truffle Kakiage Tendon consist of:
1) Shrimp bits
2) Mini Scallops
3) Shitake mushrooms
4) Pumpkin
5) French beans
6) Carrots
7) Truffle

Truffle taste was very distinct, and original sauce goes so well with this Truffle Kakiage Tendon. Easily 5/5

Tendon Kohaku have a few outlets in SG, at Clark quay, Boat quay, Suntec & Chinatown Point.

Usually not a fan of tempura, but the massivebpositive google reviews(4.7/5 based on 1.7k reviews) on Tendon Kohaku was too much to ignore.

We came here for dinner without high expectations and were totally blown away how good this was. Especially the truffle Kakiage Tendon.

You had the choice of Japanese white rice or brown rice. And also, choice of sauce(original spicy or mala)

Seafood Don consist of:
1) Prawns x2
2) Squid
3) Scallops
4) White Fish
5) Long beans
6) Seaweed
7) Baby Corn
8) Lotus Root
9) Ikura

Seafood were all fresh, spicy sauce actually goes pretty well with seafood.

Tendon Kohaku have a few outlets in SG, at Clark quay, Boat quay, Suntec & Chinatown Point.

Oat White 4/5

Matcha Latte, Matcha Roll Cake

Mentai Pasta
spaghetti made with aged noodles from awaji island, combined with hakata’s cod roe and butter

Sometimes the most expensive item on the menu may not be the best. This was definitely the case at Saketoshi as every #burppler at the #Eatup preferred their signature beef don.

Yes, like the premium seafood don, it suffered from the problem of wet mushy rice. The beef though was simply superb. It was tender, juicy and literally melt in the mouth.

I find myself hard pressed to think of another place which serves a steak bowl this good at the price. What's better is that it is also part of #BURPPLEBEYOND 1-for-1 deal!

Luna Bermudez
Origin: Colombia
Variety: Geisha
Processing: Advanced Fermentation
Tasting Notes: Blueberry, Peach, Custard

Delicious… generously loaded with blueberries, my favourite pastry from their bakes.

Carlos Mendez
Origin: El Salvador
Variety: Pacamara
Processing: Double Fermentation Natural
Tasting Notes: Cranberry, Apple, Caramel