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Aburi Cheese And Chilli Crab Aburi: While aburi cheese consisted mainly of a slice of craft cheese placed on top of the tako balls before being torched, felt that it complemented the dish well. Chilli crab: slightly spicy. Quite an interesting combination though I'll probably just go with the aburi one next time.
Ruby
1w
Beyond 1 For 1 The tako has cabbage in it making it crunchy. The outer layer is crispy. Delicious ! Keep up the good work. However, the bacon and cheese do not have much taste . Both types have tako in it 🥰
Boredgaly
3w
Chili Crab Takoyaki ($6.90). 1-for-1 with #burpplebeyond! • I am pretty confident that I am gonna max out all my 4 #burpplebeyond deals soon at @nishikitako. Find me a place in Singapore that surprises by the play of unique flavours on Takoyaki. • This second visit again brought joy to my tummy, with their new local-inspired flavor chili crab Takoyakis. Loaded with purple cabbage and a slice of chewy octopus each, these larger-than-usual Takoyakis were so scrumptious especially when your mouth gets filled with the thick creamy chili crab topping. Boy, they were so generous with the shredded crab meat and their sauces! The spiciness of the chili crab sauce was well-balanced but if the tanginess was increased a little more, it would have been splendid. Couldn’t help popping the whole thing into my mouth even though it was piping hot because I was also addicted to its soft batter despite the crispy shell. Gonna conquer the entire menu in no time! Do expect some waiting time because they are all freshly made upon order. (I wouldn’t mind though!) • Thanks to #burpplebeyond, it’s now a must-get snack in Orchard for me because I get to try 2 flavours at the price of 1! Sign up for a 20% off all-day Burpple Beyond membership and access 1-for-1 deals at over 300 curated restaurants! Simply use my invite link: https://burpple.com/invite/MISS580 #burpple #burpplesg #sgfood #sgfoodies #sgigfood #sgeats #wheretoeatsg #whati8today #foodporn #sgfoodporn #instafood_sg #sgmakandiary #sgmakan #sgfooddiary #foodphotography #sgfoodpics #sgfoodstagram #foodstagram #foodgasm #sgfoodgasm #nishikitako #chilicrabtakoyaki #ionorchard
Miss Ha
3w
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Hot 100 2019
Krispy Bone ($9++) The menu hasn’t changed much since the restaurant opened (only minor additions), but the place has become better known and justifiably popular in spite of the high prices, so do book in advance or be prepared to queue. The unagi here are crunchier, smokier, and more flavourful than those served at non-specialist restaurants. One must try the Hitsumabushi, which they recommend to eat three ways - on its own, with wasabi and other condiments, or with a broth; each is delicious in a different way. They use all parts of the eel: ‘Crispy bone’ is scrumptious, grilled liver is interesting, liver ponzu is less good than ankimo (monkfish liver) as it is less fatty. Efficient and polite service.
2w
Medium Hitsumabushi ($35++) The menu hasn’t changed much since the restaurant opened (only minor additions), but the place has become better known and justifiably popular in spite of the high prices, so do book in advance or be prepared to queue. The unagi here are crunchier, smokier, and more flavourful than those served at non-specialist restaurants. One must try the Hitsumabushi, which they recommend to eat three ways - on its own, with wasabi and other condiments, or with a broth; each is delicious in a different way. They use all parts of the eel: ‘Crispy bone’ is scrumptious, grilled liver is interesting, liver ponzu is less good than ankimo (monkfish liver) as it is less fatty. Efficient and polite service.
2w
Hitsumabushi (M $35) ⭐️ 4/5 ⭐️ 🍴A direct competitor of the more known and popular #manmanunagi, #uya also serves deliciously cooked and well-executed unagi but at a slightly steeper price. There are no live killings of fresh eels here and no fresh grated wasabi but the unagi is still high quality goodness. Compared to its competitor, the #unagi is less soft but more crisp and has a nice char aroma. It’s difficult to argue which is better and some prefer uya but I personally prefer the softer tender man man version. 📍@uya_sg, #02-15/16, Wheelock Place, 501 Orchard Road #cafehoppingorchard
Cafehoppingkids
4w
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Hot 100 2019
[Fav meal in 2018] Chef Akane's Kaiseki (omakase at $180/$250 for lunch; $280/$330/$400 onwards for dinner). A meal at Sushi Kimura won't be cheap, but it's the only way I can have kaiseki prepared by my most respected Chef Akane @akane.eno. 🔸 After trying a few famous, some Michelin-starred, kaiseki restaurants in Japan, I still very much preferred Akane's kaiseki courses. Somehow she gets all the balance right, while keep the flavours clean. Of course, it's already a given that the ingredients are as fresh as they can be. 🔸 This exquisite display of hotaru ika (firefly squid) and kinmedai (golden eye snapper) was more than the sweetness of the kinmedai and the creaminess of the roe within the hotaru ika - these are the ingredients. Chef Akane blanched it with konbu stock, and used sudachi jelly mixed freshwater weed and freshly shaved wasabi to add a smooth texture and refreshing zest to the dish. The ingredient still shines, but Chef Akane enhanced it while keeping it simple. 🔸 She regularly conducts kaiseki event at Sushi Kimura where every dish is her creation. There'll be no sushi, but there'll be a complete kaiseki experience. Don't miss it.
Justin
7w
Yet another awesome omakase! Hope our tastebuds won’t get spoilt~ 😁 萩 Hagi Seasonal starter - yuba with ikura and grated yuzu Chawanmushi with crab and shirako Seasonal sashimi Grilled butterfish Sushi - red snapper, buri, maguro, kamasu, chutoro, shiromi with uni salt Grilled scallop wrapped with seaweed Uni ikura don Clam soup Monaka with sesame mochi & azuki, mikan
chutoro
9w
Sushi Kimura is one of those sushiyas that eschews spontaneity. Notoriously difficult to get a reservation, the 22 seater restaurant is generally packed especially on weekends. Helmed by the affable and chatty Chef Tomoo Kimura, it’s quickly becomes obvious why a seat, especially at the 150-year-old Hinoki wood sushi counter is quite a commodity. • Chef Tomoo and his team uses Tsuyaime organic rice from Yamagata Prefecture for his shari, The richness of the neta is cut by organic Fujisu vinegar imported from iio jozo, However, I really really appreciated that the texture of the rice wasn’t lost at well. • The set we ordered gave us a complete display of the seasonal variety that was offered that day. Shima-aji, aiburi that tasted like a cross between yellow tail and spanish mackerel), Akami Zuke, Meiji Maguro, Aburi Otoro, Kamasu, Amago, Scallop before finishing off with his signature rice bowl where ikura, negri-toro, sweet uni and an onsen egg add up to a state of silken brininess over warm rice. • There aren’t many things that bring such satisfaction to ones belly. Thank you @veronicaphua for helping me make a reservation! • 📍: Sushi Kimura 🚂: Orchard 💰: $120-400 ⚖️: A must try, look out for Chef Tomoo’s personal touches, such as the noren cut from his great-grandmother’s kimono, and a tea set artfully hand-painted by his master.
Casey
11w
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