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Poor Quality Ordered the garlic fried rice, and some skewers. Garlic fried rice was ok, but the skewers were really poor quality for the price. Each skewer was also served with a piece of lemon so small it could not be squeezed...? The place is obviously very new and has teething issues but besides the operational aspects (we were told that burpple could not be used due to technical issues) we would not go back for the food at all. Lots of other alternatives along the same stretch of shops. Would not recommend.
JY
11m
@toriisg If you’re looking for a place to unwind with alcohol and small bites, then head down to Torii Izakaya! 💡 Torii aims to create one of a kind modern Izakaya experience. Well known for its burst of flavours, Torii is set to excite taste buds for Japanese food lovers, with a twist! Here are some of my favorite items that you should try when you head over! 🔻 ▫️Wagyu Sliders Homemade patty, spinach, caramelised onions, scones ▫️Bonded Unagi & Foie Gras Grilled river eel, egg, pan-seared foie gras ▫️Pan-Seared Tuna & Foie Gras Seared tuna and foie gras, rosemary, fried leeks, unagi sauce ▫️Threesome Sushi Torched wagyu, pan-seared foie gras, uni, steak sauce 📣 Torii is one of the new upcoming merchants on @eatigo_sg , a discounted reservations platform with up to 50% discounts at 650+ restaurants everyday 🔹 🔹 🔹 Thanks to @eatigo_sg for the invite and @toriisg for hosting us. 🔹 🔹 🔹 #toriiizakaya#toriiizakayasg#eatigo#japanese#food#sashimi#wagyuslider#duxton#foodie#eatsg#eatigo#singapore#sgfoodporn#sgfoodie#sgfood#foodsg#foodporn#instasg#foodpics#foodgasm#foiegras#sgfoodies#eatigosg#hungrygowhere#burpple#burpplesg#makanwarrior#stfoodtrending#unagi
Makan
1w
Torii Izakaya @ Duxton 🍡 ⬇️ Modern Izakaya experience! ⬇️ . Sitauted at 32 Duxton Rd, @toriisg aims to create one of a kind modern Izakaya experience. Well known for its burst of flavours, Torii is set to excite taste buds for Japanese food lovers, with a twist! Have your pick from the menu of yakitoris to donburis, and pair it with a glass (or two) of Suntory whiskey! 🤤 . 📢 Torii is one of the new upcoming merchants on eatigo, a discounted reservations platform with up to 50% discounts at 650+ restaurants everyday. . Thank you @cheezzoo @eatigo_sg for the invite and @toriisg for having us! 🙆🏻‍♂️ . #sgfood #toriiizakaya #japan #janfood #cafe #sgcafe #food #foodie #instafood #tslmakan #8dayseat #local #burpple #foodies #singapore #singaporeinsiders #burpplesg #eatsnapsg #ashleynoms #foodreviewsmr #hungrygowhere #vsco #vscofood #throwback
Ashley
1w
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Assorted Sushi In Sushi Plus Sushi Plus is a recent new addition by Sushi Express. The concept is a zhnged up version of sushi express, having premium options that can be ordered with your phone and delivered on a train (similar to a jap restaurant which starts with gen and rhythms with donkey). The jumbo salmon sushi was very worth it (on offer: $3 for 2 pieces of huge salmon sashimi Other dishes tried: Salmon sushi: okayish Ika sushi: very nice and flavourful Unagi (thick cut) : good quality but was cold and oils were not rendered well
Jinghui
4w
Cheese Masago with Tamago From Sushi Plus; a new concept by the folks behind Sushi Express — think of it as a combination of Genki Sushi alongside casual conveyor belt sushi chains such as Sushi Express itself; patrons would have to scan a QR code specific to the table that they are seated so as to make their orders from the menu that would arrive through the express lane above the conveyor belt. Amongst the items that we enjoyed included the Garlic Butter Scallop Nigri Sushi (an Umami bomb on its own; the Garlic Butter is everything to love here), as well as the Cheese Masago with Tamago. Essentially a warm slab of Tamago encasing melted cheese and topped with Mentaiko, the Tamago is well-layered whilst featuring oozy cheese that is all savoury while the Mentaiko over the top provides a umami note that is hard not to love. Yes; a very basic item featuring all the things that almost everyone likes in one package, but still pretty delicious and pretty much a steal at $1.50 a piece.
Xing Wei
11w
Sushi for dinner, tgif! 😍😋👍🏼 ⭐ Rating: 4 / 5 ⭐ . . . . . #meryleats #whati8today #sgfoodunion #8dayseat #burpple #openricesg #instadaily #instafood #foodgasm #foodie #foodspotting #foodstagram #foodstamping #foodporn #foodphotography #vscofood #eatbooksg #sgfood #sgfoodies #ieatishootipost #nofilter #likes #sgfooddiary #food #sushi #bbwlovebbm520 #bugis #tgif #asia #sgfoodlover
Meryl
4w
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Smoked Chestnut & Truffle Gyoza Wild Mushroom, Gyoza Skin, Pickled Shallots, Smoked Chestnut Purée, Brie, Wild Mushroom Milk. From the new ChiChi House at Amoy Street, a new establishment opened by the very same folks behind Nesuto and now-defunct 52 Sandwich Shack, serving up Modern Japanese cuisine. Being an item offered in both their ala-carte menu and set menu for dinner, the Smoked Chestnut & Truffle Gyoza is probably one of the more inventive items listed on their menu with a contemporary touch. Giving the classic Gyoza with their very own twist, the Gyoza here comes shaped looking like raviolis; patrons are encouraged to have all elements at one go to enjoy this dish as intended to be. We liked how the Gyoza here seems to be pretty well-sized; one could enjoy the Gyoza in a single mouthful, while the fillings within provided a hint of earthiness that is also enhanced by a whiff of truffle. The skin of the Gyoza is neither too thin nor too thick; good enough to hold the fillings within without breaking apart too easily, whilst not being too stiff — the Brie helped add a slight hint of cheesiness that provides yet another savoury note for some contrast. The pickled shallots helped to add a slight zing and a crunch, while the smoked chestnut purée helps to add a smoky sweetness that helps to cut through the savoury notes in an attempt to provide yet another dimension of flavour to the dish, with the Wild Mushroom Milk further supporting the flavours of the Gyoza. Some may argue that the plates here are seemingly more “contemporary” than actually Modern Japanese — though some dishes are albeit on the safer and conventional side, this item stands out for its thoughtful approach, being given a unique twist by ChiChi House. Really liked how ChiChi House provides for that casual dining experience with its dim lighting with a strong spotlights throwing the emphasis on what is to be served up at the table, as well as how the staff taking the time to explain every single element going on in the dish — an affordable casual dining concept in the heart of the Central Business District with quite a bit of potential here.
Xing Wei
1w
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Featured In 1 Guide
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Pasta Part of Omakase The best part of our 4-course Omakase dinner was two spoonfuls of Japanese food on an apetisers dish that also includes mediocre ham and an extraordinarily bland piece of fish. The food is decent, but there is absolutely no innovation and there’s no wow dish. The signature uni custard is much less scrumptious than the delightful uni pudding at Lolla. That said, it is a steal at $98++ (plus an extra $20 if you want wagyu, but you don’t have to, as it ain’t great!) Friendly service. Chef Taizō Yamada may be a Yamaha, but not yet a Steinway. Risaia is still a Bukit waiting to become a Monte.
5w
Duck And Wagyu The best part of our 4-course Omakase dinner was two spoonfuls of Japanese food on an apetisers dish that also includes mediocre ham and an extraordinarily bland piece of fish. The food is decent, but there is absolutely no innovation and there’s no wow dish. The signature uni custard is much less scrumptious than the delightful uni pudding at Lolla. That said, it is a steal at $98++ (plus an extra $20 if you want wagyu, but you don’t have to, as it ain’t great!) Friendly service. Chef Taizō Yamada may be a Yamaha, but not yet a Steinway. Risaia is still a Bukit waiting to become a Monte.
5w
Uni Custard The best part of our 4-course Omakase dinner was two spoonfuls of Japanese food on an apetisers dish that also includes mediocre ham and an extraordinarily bland piece of fish. The food is decent, but there is absolutely no innovation and there’s no wow dish. The signature uni custard is much less scrumptious than the delightful uni pudding at Lolla. That said, it is a steal at $98++ (plus an extra $20 if you want wagyu, but you don’t have to, as it ain’t great!) Friendly service. Chef Taizō Yamada may be a Yamaha, but not yet a Steinway. Risaia is still a Bukit waiting to become a Monte.
1w
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Crispy Chicken Omurice with Demi-glace Sauce Served with a generous portion of chicken. The chicken was juicy and lightly battered. Goes really well with the demi-glace sauce. Wish more sauce was given. Beneath the layer of egg was fried rice with a hint of tomato taste. Self-service soup and water are available. Overall an affordable and tasty meal.
Ming Foong
2w
Meatball Omurice with Demi-Glacé Sauce Visited the new Canteen Bistro at Singapore Management University, which takes the place of the former premises of now-defunct B3: Burger Beer Bistro, located just a short distance away from Bencoolen MRT Station. Serving up only Omurice during lunch service, the Omurice here comes with various selection of ingredients such as Crispy Chicken, Fish Fillet or Mushroom, as well as a choice of sauce from Cream Sauce, Marinara, and Demi-Glacé. The Meatball Omurice is decently portioned for $8, though comes with its own hits and misses — the hits being the omelette itself and the Demi-Glacé sauce; the egg comes flavourful and blankets the bed of flavoured rice perfectly, being slightly runny for a good texture, while the Demi-Glacé sauce comes with an evident hint of meatiness, being a beef sauce that carries also the savoury notes of a typical brown sauce. The rice comes with a slight tang, though that it could be cooked for slightly longer considering that the grains were a tad tough, while the meatballs also felt a bit dry and doughy somewhat; the Omurice also comes with some greens such as cherry tomatoes, cucumber and coleslaw for a refreshing crunch and burst of flavours. Not too bad for those who are not too picky with what they are eating, and an interesting option to have around on campus overall.
Xing Wei
4w
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