10 Stanley Street
#01-01
Singapore 068729

(open in Google Maps)

Friday:
06:00pm - 10:30pm

Saturday:
06:00pm - 10:30pm

Sunday:
Closed

Monday:
06:00pm - 10:30pm

Tuesday:
06:00pm - 10:30pm

Wednesday:
06:00pm - 10:30pm

Thursday:
06:00pm - 10:30pm

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Reviews

From the Burpple community

G I F T E D
Chef-owner @nobuhiro.nishi.7 of newly-open @nishikane.sg, is the sixth-generation of a family of Kaiseki chefs, so you bet he knows what he’s doing. And apparently, Leon (@uncle_lim_chiak) knows what he is doing too because so far, his choices of food to send me have been unerringly accurate to my taste.
This time, besides the incredible Saba Sushi-Bo which I’ve already posted about, he picked Chef Nobu’s Signature Nodoguro Uni Donabe ($100, good for 2 pax). I would describe it as sublimely done premium comfort food that compels you to sigh deeply with happiness when you eat it.
Because it’s cooked in a traditional Japanese claypot over high heat, the seasoned rice is perfumed with smokiness as well as the infusion of oils and the flavours of the Nodoguro (Black Throat Perch), rendering it deeply delicious. Over it is spread shredded flesh of the fish, before gloriously creamy tongues of golden Uni are carefully placed (by the way, Leon revealed he had paid extra for us to have more Uni to enjoy, so what’s shown in my video is not quite the standard order).
I found this dish stupendous not just for its marvelous taste but also because of how well it travelled. Furthermore, the packaging of natural materials was simple but ingenious and chic.

Orders for Chef Nobu’s Takeaway Menu can be made through WhatsApp at:

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3 Likes

I am a sucker for Saba (Mackeral), in both raw and Shime (cured) forms so I love this Saba Bo-Sushi ($60) from @nishikane.sg immensely.
Here, the naturally strong flavours of the mackerel fish is perfectly tempered by Chef-owner @nobuhiro.nishi.7’s vinegar cure. A sexy smokiness cloaks the big, thick roll (seriously, I think it can be shared by 2 pax) which is very delicious as it is made with top grade sushi rice and has bits off crunchy pickles buried within. The oil from the fish also adds a heavenly richness to the perfectly cooked grains.
Unwrapping the Saba Bo-Sushi is a lovely ritual in itself. You can’t help but want to linger over the beauty of the natural packaging used by Chef Nobu.
Thank you so much @uncle_lim_chiak for this treat. It’s uncanny how of all the restaurants you could have chosen, the new @nishikane.sg was your pick because I’ve actually been stalking Chef Nobu for a while now because his food looks so interesting and tempting. So being able to enjoy it was double happiness.

For now, to order takeaway from this restaurant, please WhatsApp Chef Nobu at:

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3 Likes
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