Toku Nori Handroll Bar | Sushi, Izakaya & Sake Bar

Foie Gras ($16/ ala carte) - I was expecting a little more with this premium option, seeing that there were quite a few good reviews but it was just decent. The chunks of garlic-soy enriched duck liver could be even more buttery and the spicy leeks were a little overpowering.

Red Crab Crispy Sushi ($18/ 3 pcs) - A fun snack with the golden crisp sushi rice base and sweet, flaky, seasoned deep sea red crab that was topped with decadent lumpfish caviar.

Chicken Ribs ($14) - Finger-licking, sweet-savoury, yaki-sauce glazed fried bone-in chicken thigh. Served hot with flakes of Kizami Nori, the meat was wonderfully succulent and the batter was nicely done (not too thin or thick).

Renewing my love for handrolls, Toku Nori Handroll Bar’s Signature Set of 5 rolls, Jyosen ($38), was pretty satisfying (and surprisingly filling).

Hotate - Fresh-tasting, plump, sweet scallops with yuzu kosho, lime and chives. Light in flavour so it was better dipped in soy sauce. But the first bites were lovely, with the crisp nori.

Hamachi - Likewise, one of the milder tasting rolls, the yellow tail with yukari (shiso rice seasoning) and shironegi would be great with an extra oomph but the onion taste is more distinct.

Maguro - Finally a more flavoured roll as the tuna was paired with smoked onion cream and crispy shallots. The extra crunch from the fried shallots and just the sweet aromatics of onions was yums.

Salmon - Tender, fatty sliced salmon with sriracha tomato coulis and crispy salmon skin was an easy crowd-pleaser. The tinge of heat from the spicy, tangy sauce was paired nicely with the crispy bits of salmon skin.

Engawa - The true winner, however, was the flounder fin with roasted garlic and shiro miso. The melty torched fish was so good and the complementary toppings added to the umami quality.