$26++ for this before the 1 for 1 discount on the Entertainer App. Even at the discounted price, I was fairly disappointed with the quality of food. Salad was limp with an overwhelming amount of sesame dressing. Miso soup and rice were both mediocre as well. The unagi, the supposed star of the dish, left much to be desired. It was thin, slightly burnt on the exterior, and coated in this saccharine sauce that I had to scrap off before it became somewhat edible. Give this place a miss. It's not worth the effort travelling all the way into a secluded part of Clementi for such mediocre food
It was christmas eve night and we actually planned to try out the unagi don at a restrauant in chinatown. However, it was raining and dogs that day. Thus, we decided to change venue (It will be full of jams during raining days). Scrolled through chope reservation trying to make reservation to find places to eat and were thinking that most places should be full. (The time was 645pm when scrolling)
Since we have decided for our tastebud to go for japanese food and thus we selected japanese cuisine.
We managed to make a reservation at 8pm.
When we reached the restrauant, we are shocked that the restrauant aint packed. (Only 1 table hving dinner)
Me and my friends were shocked and was thinking that probably the foods does taste good. As we are hungry all hungry, we decided to give it a try. So, we ordered grilled unagi, seafood udon, California roll, tuna belly roll, grilled mackerel fish. The sushi is freshly make and the rice aint sour, delicious 👍
I was shocked that the seafood udon is super big (good for 2) and is full of ingredients (cabbage, prawn, sotong and etc). Nice to eat esp during cold weather.
The portion was just nice for 4 pax.
Overall spending $ 140.05
Average per pax: $ 35
A real good place to recommend if you like quiet place. 😅
@nobirosg will be giving away its yakitori set to 3 lucky winners. all you gotta do is:
1. follow @nobirosg & @shauneeie
2. tag 3 friends to share this promo with
3. shout I WANT YAKITORI
contest end 30th April 2016, for local residents only. T&C applies.
share now peeps!
That's my layman term for this Cheese Menchi Katsu ($16). Breaded juicy beef patty with mozzarella cheese stuff. A chef's recommendation here!
I’ve never really been a fan of red meat cos of the bloody colour, but one bite of this A5 grade Seared Japanese Wagyu Beef made me surrender to it’s flavour as it melted away in my mouth. I think I’ve found my new kryptonite of meat—I quickly snapped up another piece before it all disappeared. Some things are so good you would fight for it and this is one of them.
So after all these years of hating beef, especially those you can't seem to even chew through, I've finally found my weakness. Please feed me more of these bite sized pieces of seared Wagyu beef. I'll probably just sit there motionless enjoying it's flavour. 😶
Thanks to @shauneeie for the invitation and @nobirosg for feeding us so much delicious food!
#NobiroSG
One of the more outstanding dishes of the evening has got to be the Wagyu Tataki ($45). A premium price to pay but what you will get is an excellent cut of Japanese wagyu beef that has been cooked to medium rare and lightly seared on the outside. The beef was so good that the meat was able to shine on its own without any other condiments to go along with it. However, if you do want to experiment with different flavours, there are deep fried garlic slices, pesto sauce and berry sauce by the side for you.
Nobiro Japanese Restaurant & Sake Bar
Address: 108, Faber Drive, Singapore 129418
4 munchies: One of my top picks from the tasting menu, the Mentaiko Pasta was cooked to perfection and firm to the bite. Topped with salmon roe, seaweed and spring onions, every strand of the al dente spaghetti was evenly coated with the delicately briny cod roe, giving the dish a creamy and grainy texture.
This was a hosted meal by Nobiro; many thanks to Michele for the warm hospitality!
4 munchies: One of my top picks from the tasting menu, the Mentaiko Pasta was cooked to perfection and firm to the bite. Topped with salmon roe, seaweed and spring onions, every strand of the al dente spaghetti was evenly coated with the delicately briny cod roe, giving the dish a creamy and grainy texture.
This was a hosted meal by Nobiro; many thanks to Michele for the warm hospitality!
A fluffy bacon and prawns omelette atop a stack of cabbages though simple, was one of my favorite dishes! It is completed with a brown sauce and bonito flakes, alike to takoyaki! The creamy eggs was very likeable as you pair it with the crunchy cabbages.
This was nicely cooked, with each strand of noodles done al dente. The pasta was evenly coated with a layer of mentaiko sauce and topped with seaweed and ikura. The savoury mentaiko paired with the burst-in-your-mouth ikura proved to be very satisfying!
These are fried minced beef ball with molten mozarella cheese on the inside! A cheesy goodness explodes in your mouth as you sink your teeth into it. Also, you will find some cartilage soft bones in the minced beef, which was added on purpose to increase your satisfaction as you chew on it! This was tasty on its own and rendered the tonkatsu sauce on the side useless.
If you are sick of seeing so much flowing salted egg dishes recently, how about some melted cheese for a change? The original melting motion made popular from mozzarella cheese has been stuffed into a homemade beef patty for this rendition of “flowing-ness”.
Nobiro Japanese Restaurant & Sake Bar
Address: 108, Faber Drive, Singapore 129418
This is the sake that PM Shinzo Abe Poured Obama in the famous Jiro sushi bar in Ginza Tokyo! With golden leaves of flowers inside, I feel like a million dollar drinking it too. 😂😂😂
Cheers to a brand new week ahead!!!!
Prior to this, I've always found chicken most boring (save for tsukune and fried chicken) and never really bothered appreciating the humble poultry in its other forms. I've learned here that it takes expertise to bring out the best in each chicken part; the tare seasoning and masterful control on glowing binchotan coals being salient requisites.
Bottom from left:
Tsukune (Chicken Meatballs) ($4.50/each) - A must-have whenever I'm here. They're really something special -- cartilage is incorporated into the mince, adding a pleasing crunch to the juicy meatballs.
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Tebasaki (Chicken Wing) ($4.50/each) - Crispy-skinned and lightly charred, the satisfaction amplified as I sank my teeth into its juicy, smoky flesh, which were gone in flash.
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Soroban (Chicken Neck Meat) ($3/each) - A new favourite cut of mine henceforth. It had an interesting texture, boasting more succulence than a chicken breast yet retaining that firm, meaty bite.
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Bonjiri (Chicken Tail) ($3/each)
Not pictured here but I thought it's worth the mention since this is pretty uncommon; usually only found at specialist yakitori-yas. This had a chewier texture as compared to the rest, but remained tender and no less delicious.
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Top:
Nama Kaki Yonshiki ($20) - These fresh and plump oceanic treasures were presented four ways, ranging from light citrus accents to bolder toppings such as shoyu jelly and tabasco as well as Mexican salsa. Perfect with a swig of fragrant sake; have your pick from their extensive collection of quality sakes and other Japanese liquor.
In a time where sushi joints are aplenty and fresh sashimi slices atop well-seasoned rice is almost de rigueur, what sets this apart is how its transformed into an art form in the hands of a skilled chef.
I appreciate how the garnishes were carefully selected to enhance the natural flavours of various sashimi. Don't usually fancy ika in this form, but when done right like this one, its creamy goodness is absolutely swoon-worthy.
FYI: They're not opened today so do call up to book between Tues-Sun!
#nobirosg #foodspotting #burpple
This is the Sashimi Platter ($50) from Nobiro, featuring six types of sashimi. •
The month-old restaurant is located at 108 Faber Drive, next to Buck Tile St. Cafe. You can always tell that a Japanese restaurant is good and authentic by the Japanese crowd that it draws. •
The Sashimi Salad Iwanori Tsumi ($14), served with seaweed and wasabi is also highly recommended. Don't be mistaken by the cover of greens! There is a generous amount of sashimi buried under. And if you love beef, you have to order the Wagyu Tataki!
Ubiquitous, but a really good one is hard to come by. Nobiro's rendition of mentaiko pasta is a must-order here. The al dente strands were the perfect canvas for the addictive sauce. I liked that this was light and not too creamy, allowing the briney goodness of the roe to shine through. The good-sized portion is just right for one, but I highly recommend you share to make space for the other scrummy dishes (try the fresh oysters, Tonpei-yaki, Saba-yaki, and Wagyu Tataki!)
If I am not wrong, we have the sea bream sashimi during my visit. The chef's marinade is light, yet flavourful but not overpowering. Allowing the clean and sweetness of the fish to shine.
#sgfoodonfoot #exploresingapore #sgfood #sgfoodies #whati8today #iweeklyfood #foodsg #foodstagram #burpple #nobirosg #japanese #japanesefood
