107 North Bridge Road
#07-38/39 Funan
Singapore 179105

(open in Google Maps)

Monday:
11:30am - 02:30pm
06:00pm - 10:00pm

Tuesday:
11:30am - 02:30pm
06:00pm - 10:00pm

Wednesday:
11:30am - 02:30pm
06:00pm - 10:00pm

Thursday:
11:30am - 02:30pm
06:00pm - 10:00pm

Friday:
11:30am - 02:30pm
06:00pm - 10:00pm

Saturday:
11:30am - 02:30pm
06:00pm - 10:00pm

Sunday:
11:30am - 02:30pm
06:00pm - 10:00pm

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Reviews

From the Burpple community

At $120++, this is one of the more affordable omakase in town and the food quality is excellent.

For starters, we had oyster croquette, escargot and cream cheese with a root plant that's similar to ginseng (I didn't catch the name). Followed by fresh sashimi platter (with chu toro!)

Robata items comprised of grilled salmon and kurobuta pork jowl (top up $30++ to change to aged wagyu beef). Since there were 2 of us, we ordered both to try. The pork was flavorful and succulent. The aged wagyu was perfectly grilled and melted in our mouths.

Thereafter, we were served with sushi 🍣 and a tiny uni don with chu toro & otoro. Followed by daikon clam soup. Last but not least, sesame mochi.

The ingredients were really fresh. Some of the plants 🌱 🌷 used in the food and drinks were pluck from the rooftop farm outside the restaurant. My only complaint was the food wasn't enough for me πŸ˜‚ so we ordered an aburi salmon sushi roll to fill us up.

A true disappointment where you get mushy rice and damp seaweed. And the classic case where there is much rice with little ingredients.

6 course omakase at Nōka! GREAT service, but we don’t really think it is value for the amount we paid. Sashimi is fresh but there was nothing too unique or memorable about the other dishes.

Sinful slices of pork jowl that was well marinated in rice fermentation. Braised for 12 hours before finishing off on a charcoal grill. Yummy!

Yummy pieces of crispy black cod coated with sweet chilli sauce ... goes well with sake!

S P O N S O R E D
Cultivated in Japan’s Sado Island, Toki-Mai Rice has a seal of approval and can be sold as a brand of "Toki-Mai Rice from the Land of Ibis" because it fulfills the six conditions of being produced by Niigata Province-certified "Eco Farmers", using environmentally-supportive methods, employing less pesticides and chemical fertilisers, and conducting biological research twice a year to nurture optimal sustainability.
When cooked, the rice has a unique stickiness and umami which gets amplified as you chew. I got to try this for myself at @nokasg where Head Chef Takuma Seki put together a special menu showcasing the #TokiMaiRice prepared in a few ways.
The first was the gorgeous sushi and chirashi platter pictured above, where freshest fish and seafood (Noka receives four shipments of seafood a week) were arranged on the pearly grains of seasoned Toki-Mai Rice. I enjoyed every bite immensely with freshly grated wasabi.

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