One of the best Japanese meals I’ve had in Singapore. Everything we ordered was fresh, beautifully prepared and well seasoned. It is very expensive at about $20 or more per dish, but worth it for the quality.
Don't like sashimi because it's cold? Then try Aburi Don! Seared sashimi on top of vinegared Japanese rice! The seared sashimi was amazing but the tamago didn't have enough mirin and sugar. Come here on a Saturday to feel like you booked the whole restaurant!
No PS special effects, but this dish seems to be glowing. Waitress suggested for a special... Chawanmushi. It was special indeed. Golf ball sized fresh hotate, amaebi (sweet prawns), ginkgo and the nice gold caramel color was... You guessed it, foie gras!
Insanely priced beef that melts in your mouth, one time is good enough not exactly worth. Haha! I'm on holiday mood, forgive me. 😂😂 #burpple #singaporeinsiders #eatoutsg
Tomato from Japan is sweet and taste so good with seasalt! Yums #burpple #singaporeinsiders #eatoutsg
This is pampering yourself. It's labour day holiday, what better chance to treat yourself well.
Love the freshly chopped wasabi "branches" that goes with this sushi, which is so often overlooked. It has a less mustardy taste than the wasabi commonly served (which is actually the stem of the plant 山葵 and not the root) and more of a fragrant herb. It's become a standard condiment I request for at this restaurant.
Not for the faint hearted. Special request for the chef to keep the cheek partly raw. That way you can enjoy the savory grilled flavours of the fish and the smooth, tender and sweetness of the raw tuna.
Chopped otoro, uni, tobiko blended into natto and spreaded onto seaweed.
Saga beef sushi done aburi-style (torched) was requested as our last dish for the year; and it could not be better. The thin sliced garlic adds a punch to the semi-caramelised sliced Wagyu, which is itself lightly marinated in secret sauce.
This taste as good as it looks with it's fresh large oyster given a generous coat of egg yolk and batter before "teppan" (鐵板) frying to its perfect golden brown. The result is a fresh, tasty 蚝烙 condensed into oyster "nuggets" and drizzled in Japanese brown sauce and spring onion.
Homemade tofu with century egg sauce. This one from Tatsu is topped with fish roe and the sauce is lightly spiced. Review up on blog! Link in bio! #sgfood #sgfoodporn
I shall not exaggerate the awesomeness of this dish. Let's not even discuss how this done. The 3 baby ribs of lamb is loaded with umami no other teppan or robayaki. It's optimally fatty, coated with a savoury robust sauce and showered with "bak you pohk" made from the very fat of the lamb. Ummmm....
Located inside Asia Square tower 2, Tatsu is a hidden gem, as compared to it's flagship outlet at Chjimes. I love sitting at the counter bar, where you can witness the chef preparing fresh seafood right in front of your eyes. Tatsu presented their Chirashi in a pretty oversized plate, I had a hard time taking a good picture.
A truly creative dish, creative in the combination of ingredients and flavours that work wonderfully together. Ox-tail is a common part of the beef used in traditional cooking in Southeast Asia - it is one of the most tender part of the beef, full of oomph. The interesting use of white miso surprisingly goes well in this stew. A generous dash of English mustard completes this unique fusion of robust flavours.
Also known as the dragon roll. I guess it has to do with the body shape of an eel and the "green scales" the avocado slices mimics. Tatsu' dragon roll puts the rest of sushi houses to shame. Ooishii!
