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[ORCHARD, SINGAPORE] Hidden within a cosy side of Orchard Plaza where many izakayas are located at, lies @bistrodulepin where you will experience an explosion of french-japanese fusion flavours created by a Japanese chef. We had their Omakase Course ($100 per pax) and long story short, the cook here is insanely good and you really need to judge just that.
Coming in, you will be greeted by a rather rustic vibe, with a single server rushing everywhere to fulfil orders and a seemingly nonchalant chef. Once you open up, you will come to realise that they are really friendly!
There were about 8 courses in total, and we were increasingly impressed with each dish served. Don't be fooled by the plain saltine crackers served at the start; the other appetisers were so darn good, especially the chicken pate 🐔.
All sashimi 🐟 served were extremely fresh, and the garlic miso sauce on the Sliced Yellowtail was amazing. Full of umami, I wish I had rice to mop them all up.
As for cooked dishes, the Miso Cod 🐟 was incredible, so flaky, so fresh and they gave such a chunky piece. When you think things can't get any better, the Kagoshima Beef 🍖 topped the charts. Meaty, beefy, juicy and tender, nothing beats having this with just wasabi.
As there aren't many carbs, do expect to be about 70-80% full. I was thankful that the chef gave me more than one scoop of their delicious ice cream & sorbet! (don't think they offer this all the time, so I wouldn't bet on it)
Overall, the food & quality of the dishes is absolutely lovely and I will definitely come back again. I do see people complaining on Google about the service and how the server is doubling up as the line cook, but I feel like they are trying their best with the manpower crunch they are having. I feel like only a certain group of people who appreciate this will come back, no wonder why 70% of customers that night were regulars 😁
From Yakiniku-Oh
Indeed satisfying portion for this.
Juicy grilled angus beef with onions, serve with miso soup, salad dressed with sesame sauce, fluffy Japanese rice.
Highly recommended!
From Yakiniku-Oh
Signature gyoza filled with wagyu beef.
Listed $7.90 for 8 pieces.
Served hot, definitely juicy inside.
Signature Deep Fried Chicken ($10):
Succulent, piping hot and thin batter. It is decently crunchy on the outside, moist on the inside. Hunky chunks but not my favourite rendition as I don’t really enjoy the seasoning.
Truffle-flavoured Somen Noodle with Ikura ($14):
Slurpy, silky-smooth strands complete with savoury and chilled dressing. Love the sweet, briny and vibrant pops too.
Cream Croquette ($10/ 2pcs):
Moreish number with crisp, hot, fried panko bread crumb coating and gooey white cream filling. A tad cloying alone but paired wonderfully with the tangy Japanese Worcestershire-style sauce served on the side.
Signature Omelette with Cheese & Mentaiko ($18):
Oozy, moist, savoury, decadent. The steamy, soft-set curds were delicious and nicely seasoned. Umami with a tinge of heat from the spicy roe. What a snack!
Take 5 Kinds Assorted Omakase Sashimi Plate ($45):
All superbly fresh tasting. Thick Bluefin Toro was a winner (damn shiok). Yellowtail and sea bream were yummy too. It's a pity that there were only 3 slices of each kind. Chef’s kisses.
For a Japanese set meal feast 🍱, drop by @tora_san.sg at Orchard Central. Their Deluxe Set for 2 Pax is perfect for sharing — think mains, sides and more 😍
With #BurppleBeyond, enjoy:
🍱 1-for-1 Deluxe Set for 2 Pax
18 Jul’25, Fri🌤️
📍Tanuki Raw (Orchard Central)
- Chirashi Don
- Truffle Yakiniku Udon
- Oysters
- Salmon
- Gin Tonic
Chirashi Don was on point, fresh sashimi and the grain rice is one of their signature. Friend was satisfied with her truffle yakiniku udon too.
Fresh oyster at $3 per pcs is quite a steal during happy hour with every drinks ordered. A little regret, we should have ordered more, the oysters were very fresh indeed.
Quality food, definitely will be back again.
Damage: $67.34 with Trust Card birthday 1-for-1 mains promo
Morinaga's signature dish is undoubtedly their truffle somen with ikura.
Thin al dente wheat flour somen noodles are served cold in a truffle soy sauce dip and topped with spring onion and ikura. It is light, refreshing and slurp-worthy! Whilst the ikura and spring onion give this dish bursts of umami and herbaceous flavours, I recommend having it with some wasabi to give it an additional spicy kick.
You don't really find deep fried octopus in most restaurants in Singapore so it's a must order whenever we see it.
I like its addictive chewy texture and mellow sweet flavours. And more importantly, I would like to believe that it is a healthy alternative to deep fried chicken!
