It might surprise you that the word “sushi” does not translate to raw fish. Rather, it is an old term that means “sour” which is used in reference to Japanese grains that are mixed with vinegar to make the rice we use for sushi.

Styles and presentation of sushi varies widely but sushi originally began as just fish that was fermented with salt and rice after rice was discarded. It was over time that people began to eat the rice as well as the fish. Subsequently, vinegar was used in place of fermented rice, creating the fast food we have today that we strongly associate with Japanese culture.

Which kind of sushi is your favourite?

SAKE & AJI NIGIRI

TAMAGO & EBI NIGIRI

IKURA & UNI MAKI

SUSHI ROLLS

ONIGIRI & TEMAKI

If there is one type of food that will withstand the test of time, out of the myriad of munchies available in Singapore, it has to be dishes from Japanese cuisine. To be more specific, sushi is one thing that will never go out of style – from the cheap-and-good S$1.50 per plate sushi to the one-of-a-kind omakase experiences, sushi will always have a place in our hearts.

Singapore actually offers quite the variety of these little morsels as they have true-blue Japanese brands such as Genki and Sushiro. Check out these 24 sushi illustrations!

Name: Salmon Nigiri
A thick cut of fresh salmon sashimi is placed over sushi rice – might be the most popular variety in Singapore.

Name: Aburi Salmon Nigiri
Just as or possibly even more popular than the normal salmon nigiri – the salmon is half cooked by torching it before serving.

Name: Uni Gunkan
Almost a staple in more refined Japanese restaurants because of the creamy texture and umami-filled taste of the sea urchin.

Name: Tamago Nigiri
Egg is mixed with dashi stock – a mix of bonito and Japanese seaweed (kombu) – to give the egg its unique flavour.

Name: Unagi Nigiri
Silky eel is char-grilled and glazed with soy sauce over sushi rice.

Name: Ika Nigiri
Fresh squid is sliced and then usually glazed with soy sauce over sushi rice.

Name: Maguro Nigiri
Thick bluefin tuna sashimi is laid over sushi rice – definitely a popular item alongside salmon sashimi.

Name: Otoro Nigiri
The fattiest part of the bluefin tuna is set over sushi rice. Because the fish is so delicate, the fat sometimes melts due to the warmth of the rice. It is one of the most indulgent sushi varieties.

Name: Negitoro Gunkan
This sushi was transformed into a morsel from the Negitoro Don, which is a rice bowl dish consisting of minced tuna and sushi rice. The sushi may be topped with a raw egg yolk at some omakase restaurants.

Name: Wakame Gunkan
This well-known sushi is an umami bomb, packed with flavour of Japanese seaweed.

Name: Wagyu Beef Sushi
This is not often seen, but when it’s on the menu, we always get excited. It may come raw, torched or soy-glazed.

Name: Tako Nigiri
Cooked octopus is served over sushi rice and often comes with a soy glaze.

Name: Soft Shell Crab Maki
This is a staple in most sushi restaurants in Singapore – crispy soft shell crab and cucumber, with the occasional appearance of avocado, is rolled up in sushi rice and seaweed.

Name: Ikura Gunkan
This sushi contains pearls of fish roe – sometimes big or small depending on the fish, where larger roe comes from salmon. It is wrapped with seaweed.

Name: Hana Maki
Instead of seaweed, an ikura roll is wrapped in fresh salmon sashimi slices. It is usually found with mayo beneath the fish roe.

Name: Saba Nigiri
Mackerel is normally torched and set atop over sushi rice – it has a fresh and salty flavour.

Name: Kani Maki
You may have eaten this crab-stick sushi roll as a kid. In finer establishments, sweet crab meat replaces the usual crab-stick.

Name: Jellyfish Gunkan
Sesame-marinated jellyfish is mixed with toasted sesame seeds and then put over sushi rice and seaweed. It has a unique crunchy texture and sweet-and-savoury flavour.

Name: Inarizushi
Sweet, marinated beancurd encases sushi rice – most have it plain but it also comes with toppings, with the beancurd skin as a replacement for seaweed to create another variety of sushi.

Name: Hamachi Nigiri
This sushi features Japanese yellowtail sashimi and has a super buttery texture and has a bold fishy flavour.

Name: Hotate Nigiri
Fresh scallop is sliced and placed over sushi rice and is often glazed with soy sauce. It is occasionally torched.

Name: Ebi Nigiri
Shrimp is butterflied and cooked, then placed over sushi rice and is usually served with a soy sauce glaze.

Name: California Maki
This is more of an American creation – some sushi fans refuse to acknowledge it as actual sushi, but it’s still pretty popular amongst the general public. It normally contains tamago, avocado and crab-stick.

Name: Mayo Gunkan
Featured here is the Crab Mayo Gunkan but this sushi can come with other items such as corn. The mayo adds a creamy texture and tangy flavour to the sushi.

Illustrations by Natasha Ng

Sushiro, one of the most popular kaiten sushi chains in Japan, took Singapore by a storm with their affordably-priced premium sushi. Now, they are expanding to the North of Singapore to open a third outlet at Causeway Point on 24 March 2020.

Aside from their already mouthwatering menu, they will be introducing new seasonal dishes such as Crab Roe Dry Ramen, Zhar Jiang Mien and other exciting menu highlights.

Their outlet in Tiong Bahru Plaza and Shaw Centre are still attracting long queues daily, but now you don’t have to travel all the way to the Central for their melt-in-your-mouth kaiten sushi.

Note: Soft-opening hours from 24 to 30 March 2020 are 11:30am – 9:30pm (Last orders by 9pm)

Sushiro Singapore
1 Woodlands Square Causeway Point
#05-16/17/18
Singapore 738099
Tel: +65 6908 5605
Daily: 11am – 10pm
Nearest Station: Woodlands

It is that time of the year again; with the festive season just around the corner, we are undoubtedly reminded of decadent holiday treats and majestic wintertime roasts. Although many associate the holidays with the typical Western spread, not every meal needs to be an elaborate and extravagant affair of turkey, ham, and a copious amount of cranberry sauce. This festive season, why not treat your family to a casual yet delightful Japanese repast at Ichiban Sushi?

More than just a convenient option, Ichiban Sushi is a welcoming space perfect for families to spend some quality time together over the holidays. Instead of needing to splurge on lavish meals to be able to enjoy Japanese cuisine, the brand prides itself in offering an accessible alternative without skimping on standards.

Offering four value-for-money set meals, expect to indulge in a sumptuous meal that will leave you hankering for more. Each set is accompanied by a myriad of dishes, such as a main, rice bowl, chawanmushi and sides. They will be available from 12 November 2019 till 9 February 2020!

To add on something special, Ichiban Sushi is partnering Citi to offer diners a S$10 return voucher on every festive set ordered and paid with a Citi Card.

SPICY SHIROMI SEAFOOD WAZEN

Surely making a bold statement at your table is Ichiban Sushi’s luxurious Spicy Shiromi Seafood Wazen (S$23.90). The set is served with a delicious hotpot of Spicy Shiromi Seafood, succulent Kimchi Prawns, Seared Salmon Sashimi and Poached Egg Mini Sushi Rice bowl, Tuna Mayo Salad, and delectable sides such as Chawanmushi, Miso Soup, and fruits.

The glorious Spicy Shiromi Seafood hotpot is definitely the highlight of the set. Chock full of huge cream dory fish pieces and a medley of vegetables and mushrooms, the dish is served in a spicy, thick broth that is both fiery yet tangy. The soup base was aromatic and fragrant from the strong garlic notes, while the different capsicums added a hint of sweetness.

In line with the set’s seafood theme, Ichiban Sushi has included a seared salmon sashimi don, topped with spicy cod roe mayo and a poached egg atop a fluffy bed of sushi rice.

The sashimi was lightly seared to give it an aromatic char and crisp that added to its savouriness. Garnished with chopped chillis and coated with spicy cod roe mayo, both elements lent the dish a mild, tangy spice, making the rice bowl all the more delectable.

Though seemingly unassuming, the thick prawns are full of sweet flavour, which is further enhanced by the sweetness of the kimchi dressing.

While distinctly different in taste profiles, the kimchi flavouring is not too far removed from the peppery base of the teriyaki sauce. More importantly, it supplements the succulent freshness of the prawns versus being the highlight of the dish.

KIMCHI BEEF STEAK WAZEN

Introducing their premium Kimchi Beef Steak Wazen (S$23.90) — this delectable set comes in yet another hotpot stew comprising a myriad of colourful vegetables and prime steak. Accompanying it is a platter of Breaded Crab Sticks, Bara Chirashi-Don as well as the usual sides.

There is a good reason as to why Ichiban Sushi is confident enough in labelling the kimchi sauce as a house-special here. Unlike the subtle sprinkling of spice on the prawns from the previous set, the gravy here holds within it a much more complex blend of flavours. To fully appreciate this dish, allow for the beef slices to marinate for a moment in the sauce until a light glaze forms for the best possible taste experience.

The kimchi presence here is but an enhancement to the beef; it brings forth the full-bodied tenderness of the protein against the tangy zest of the red pepper seasoning.

The same goes for the bara chirashi number – the coldness of the dish cuts through the fiery zest of the beef, giving diners a temporary reprieve from any flavour saturation from the main protein.

As yummy as diced sashimi are on their own, their flavours are muted when compared to the myriad of tastes present in the other dishes. To prevent the rice bowl from fading into the background, the inclusion of the onsen egg adds a richness to the dish, and binds the distinct fish cubes into a cohesive whole.

Tempuras are a staple to include in every traditional Japanese set meal! This time, expect a twist to your the shrimp tempuras, as you will be served breaded crab sticks instead. Well-battered with a flaky, crispy crust, the crab sticks break apart easily to reveal a soft, substantial filling of fish paste.

CHEESY CHICKEN ROLL WAZEN

Get the best of both worlds with their Cheesy Chicken Roll Wazen (S$22.90) — what more can you ask for with their finger-licking sides of seafood, beef and chicken dishes?

This set is surely our personal favourite; we got to taste one of their festive oceanic gems such as the Grilled Scallop with Spicy Sauce & Cheese, as well as feast on the toothsome Yakiniku Beef Steak Rice Bowl and Bacon and Cheese-Stuffed Rolled Chicken!

Similar to a tori katsu, the chicken roll is nicely fried to golden-brown perfection, resulting in a crispy skin that is not overly greasy. It also had a nice skin to meat ratio – the thin layer of fat beneath the skin oozes juicy, savoury flavour, while the meat is tenderised and luscious.

All the chicken cuts also encase a gooey, cheesy middle and small bacon strips that simply melts in your mouth. Remember to coat the chicken with their recommended Tonkotsu Dipping Sauce.

The Yakiniku Steak Mini Rice Bowl features savoury yakiniku beef steak on Hitomebore premium rice.

Instead of drowning the beef in heavy sauces, the juices from the beef slices naturally accentuate the aroma of the rice base, making this simple dish a more subtle, but no less appetising end to an otherwise playful meal set.

The Grilled Scallop with Spicy Sauce & Cheese comes with a spicy dressing which is reminiscent of mentaiko sauce. The cheese is also lightly torched, adding a subtle, mouthwatering char.

HOT AND SOUR PORK NABE WAZEN

Truly boasting a grand aesthetic is the Hot and Sour Pork Nabe Wazen (S$22.90). This set is bound to leave you gobsmacked with its huge portions, fully-cooked sides and hearty rice bowl. Stealing the spotlight is none other than their Hot and Sour Pork Hotpot!

It comes with a multitude of ingredients including pork slices, mushrooms, tofu and corns. Topped with chilli slices, it adds an extra piquancy to the already sweet and sour broth.

The perfect accompaniment to the hotpot is none other than their udon. Served in a small portion, this tiny bowl of noodles is meant to be poured into the broth while you slowly slurp it up. Slowly let the chewy noodles simmer in the hot and sour base while it absorbs the spicy, tangy soup.

This is Ichiban Sushi’s Assorted Mushrooms with Scrambled Egg Mini Sushi Rice Bowl! Appearance-wise, it looks like an “Oyako Don”, except it consists of only mushrooms and eggs served with premium Hitomebore Rice.

We loved how there were two different types of shrooms, such as the shitake and enoki mushrooms, which gave the dish textural contrast to the soft rice and egg base.

This set includes a Seared Salmon with Tataki Sauce platter. Following this set’s fully-cooked theme, it is lightly seared to bring out the aromatic flavours and fattiness of the flesh. The flesh was succulent and thick, while the seared exterior brought out the umami in the salmon.

SIDES

Wazen is incomplete without a variety of sides! Take a break from their heavy mains and tuck into their staple sides, which comes in tiny portions perfect to cleanse your palate with. Included in each set is a small platter of fruits, chawanmushi and tuna salad. Savour their earthy miso soup as well, which also comes in all sets with the exception of the Hot and Sour Pork Nabe Wazen.

Do note that the fruits given each day will vary.

No festive season is complete without an exchange of gifts. Ichiban Sushi, in collaboration with Citi, is bringing two great holiday treats to all its diners. Between 12 November 2019 until 9 February 2020, customers who pay using a Citi Card will receive a S$10 return voucher with every Festive Set purchased while stocks last.

You can also stand to win S$30 worth of dining vouchers here at Ichiban Sushi every week by simply following their social media at @ichibansushi.sg, snapping a picture with their quirky menu and hashtagging them at #ichibansushisg.

Ichiban Sushi
53 Ang Mo Kio Avenue 3
#02-01 AMK Hub
Singapore 569933
Tel: +65 6555 1617
Daily: 11am – 10pm
Nearest Station: Ang Mo Kio
** Multiple outlets islandwide

This post was brought to you by Ichiban Sushi Singapore. 

If you are a soba fanatic, or simply just in love with anything Japanese, you will definitely be familiar with mazesoba: a dry noodle dish steeped in flavourful sauce, topped with a myriad of luscious ingredients and completed with a raw egg yolk in the middle.

For the uninitiated, Mazesoba or fondly described by some locals as the Japanese Bak Chor Mee, is literally translated as mixed noodles and is a type of ramen that has no broth – in other words, it’s dry ramen. As there is no hot soup involved, it is no wonder this dish is particularly popular during the hot summer months in Japan and Korea.

With several outlets in South Korea and Japan, Kanda Soba has finally arrived on our local shores, rolling out their famed mazesoba bowls, sushi platters and HULK Power drinks! Ramen lovers be warned: this restaurant will overthrow your love for ramen and turn you into a mazesoba convert.

Kanda Soba is now offering a set lunch promotion at affordable prices! For only S$12, you get to have their Original Mazesoba, two pieces of yummy sushi, and a beef soup. So, make a beeline for their eatery and see what the hype about them back in South Korea and Japan is all about!

The noodle bar has taken residence in Clarke Quay’s Don Don Donki dine-in food court alongside other Japanese eateries, serving a specialised menu of mazesoba dishes, each created with an array of 62 Korean ingredients. Some of their popular hits include the Original Mazesoba and Cream Mazesoba!

ORIGINAL MAZESOBA WITH CHASHU

Though it is said to contain 62 ingredients in one bowl, one of the key ingredients in the Original Maze Soba (S$12) is its noodles. Kanda Soba focuses on the chewiness and firm texture of the noodle that they use.

To ensure each bowl comes out perfectly, the noodles are boiled for exactly 8 to 9 minutes before it is mixed around in a strainer to enhance the springiness of each noodle.

A good tip to have when enjoying the maze soba is to first mix the ingredients (spring onions, chives, seaweed, ground pepper, raw egg and meat sauce) in to taste the original maze soba. After, add a little bit of the pickled chili vinegar and mix it again. In this way, you’ll get to not only enjoy one but two different types of flavours in one dish!

We love how Kanda Soba’s mazesoba bowls are customisable, ranging from the meat sauce to toppings and sides. You can be your own chef and opt for the ingredients you prefer! We will recommend going for the Original Beef Sauce, which is a unique combination of both beef and pork. We also added the Chashu, which came in two chunky slices.

CREAM MAZESOBA

When we heard that this dish had won over the hearts of many Korean girls, we knew we had to try their Cream Mazesoba. Made from homemade coconut and potato cream, this is one unique mazesoba creation we had never seen before.

To our surprise, the noodles tasted just like carbonara — except much lighter and airier. It wasn’t heavy on our palates either. The generous topping of cream coated every strand of the noodles, giving it a very fluffy texture. It also had a tangy and slightly peppery aftertaste from the sprinkled spices.

The chashu was fork tender and tore apart easily. It was well-torched, and we could taste the hints of char on it, adding on to its savoury flavour. We also appreciated how the chashu had more meat to fat ratio, as compared to the other overly fatty ones in our local Japanese cuisine-inspired restaurants.

Paired with the noodles, the meat had a solid bite and was a nice contrast to the soft, chewy soba. After all, chashu is a one true pairing with Japanese noodles.

SPICY MAZESOBA

Their Spicy Mazesoba is not for the fainthearted. If you’re craving for something that will tingle your tastebuds, this is the dish to try. Just like the Original Mazesoba, it is garnished with a dollop of mixed meats of beef and pork, seaweed, veggies and a raw egg yolk, except with a subtle, unnoticeable twist: a pinch of special chilli sauce.

On the outside, the chilli sauce does not look like much, but mix it together with the noodles and ingredients and you get an everlasting, fiery kick of spice.

MEAT SUSHI PLATTER

Keeping in line with their Japanese cuisine offerings, Kanda Soba also has six varieties of meat sushi—Basil Pesto, Cream Cheese, Mentaiko, Mushroom, Spicy and Original (Herb Salt)—available for you to order alongside your bowl of noodles. The sushi are freshly made with a choice of beef or pork topping. Each piece of meat is torched until it is perfectly caramelized before it is topped on to the moulded sushi rice with your desired topping.

Diners will need to order a minimum of two sushi pieces, but trust us, you will definitely keep going back for more. If you decide to order a mazesoba together with a minimum of two meat sushis, the beef-based sushi will only cost S$1.70, while the pork-based sushi will be S$1.50.

We recommend the Mentaiko with a pork base! The Mentaiko sushi was bursting with sweet and salty notes, while the savoury meat contrasted with the soft, sweet rice.

ORIGINAL MAZESOBA LUNCH SET

When it comes to lunch time, we are always looking for a meal that is not only tasty, but substantial enough to last us through the day. Introducing the dish that brought Kanda Soba to fame: Original Mazesoba.

We had their set lunch promotion, which runs from 11am to 3pm. It came with two standard pieces of sushi, which was their Cream Cheese Meat Sushi and Mentaiko Sushi. We thought the small side of sushi was a nice touch to a simple meal.

During preparation, the Korea-imported noodles are constantly stirred to ensure its springiness, which results in a soft and Q finish. Though the Original Mazesoba looks unassuming, it is actually chock full of ingredients that are full of piquant flavour. Mix all the ingredients together, and you get a burst of flavours in your mouth.

HULK POWER DRINK

An interesting beverage to try at Kanda Soba is their HULK Power Drink (S$4.50), which is also coincidentally a much-loved drink amongst the chefs who hydrates with this drink whenever they are feeling thirsty in the Korean Summer.

This unique thirst-quencher is concocted with the mix of a blue energy drink and a popular Korean Vitamin C drink to give it a bright green colour that’s reminiscent of the well-known Avengers team member, the Hulk.

Kanda Soba
Don Don Donki
B1-11 Clarke Quay Central
6 Eu Tong Sen Street
Singapore 059817
Daily: 11am – 3pm, 3pm – 5pm (break), 5pm – 9:30pm
Nearest Station: Clarke Quay

This post was brought to you by Kanda Soba.

A celebrated stalwart in Singapore’s omakase scene, Sushi Jiro is an institution that aims to provide diners with a lavish, authentic dining experience that comes as close to the ones you can get in Japan itself.

For a multi-sensory journey that aims to let your taste buds feel things that they’ve never felt before, Sushi Jiro employs only the most premium ingredients to create their gastronomical masterpieces. From incredibly fresh seasonal seafood to the best cuts of beef that are air-flown from Japan up to 4-times a week, you can be assured that you’ll be getting the best out of the best when you dine here at Sushi Jiro.

Boasting a spacious floor space that can accommodate over 100 diners, the restaurant’s palatially designed interior mimics that of a traditional Japanese sushi eatery and provides a cosy dining environment for you to enjoy your meal. Also accompanying the welcoming interior is the breathtaking view of Keppel Bay with its sleek architecture and orderly lined-up rows of yachts.

From now until 30 August 2019, our readers can quote ‘ladyironchef’ upon making reservations to enjoy 15% OFF Sushi Jiro’s omakase menus. The promotion may not be combined with other discounts, promotions, and vouchers. It is also not applicable for any order of alcohol drinks.

AN OMAKASE EXPERIENCE THAT’S FIT FOR A KING 

The term “omakase” translates to “to trust” in Japanese and that is exactly what you need to do during an omakase; sit back, trust the chef and allow him to showcase his culinary skills and creativity through his edible creations.

Since an omakase meal is based on seasonal produce, there is no fixed menu. This makes it a thrilling dining experience as you’ll never be able to guess what to expect next from the chef.

Few formal dining scenarios are as intimate as an omakase and one can be assured that the experience will be nothing less than elegant, exquisite and poetic. Being seated so close to the chef means that you can watch all the action live — the swift knife skills, the perfect rice-moulding and the careful plating — everything is executed with smooth precision and watching it in real-time is absolutely mesmerising.

There are 3 varying Omakase courses available at Sushi Jiro that come in 6 (S$180), 8 (S$220) and 10 (S$260) courses.

We tried the 10-course meal which includes a starter, 2 sashimi courses, Uni Ikura and Ise-Ebi, a cooked dish, Japanese Premium A5 Beef, a seasonal dish, Nigiri Sushi, soup and dessert.

Every omakase at Sushi Jiro comes with a sashimi course which includes a wide assortment of freshly sliced sashimi. Sushi Jiro takes immense pride in the quality of fish used for their sashimi and therefore, they relentlessly source across Japan for the most premium fish of the season.

The pinnacle of indulgence is best represented by uni, ikura and Ise-ebi, a dish that features a delectable mound of sweet prawns from Ise, a generous serving of uni and a copious smothering of ikura and gold flakes.

Ise-ebi is one of the most celebrated seafood in Japan and the bright red crustacean sports a plump, clear, white flesh that is very sweet, especially when eaten fresh. Combined together with the rich, creamy uni and the sweet ikura, the varying components create a decadent medley of flavours that will leave you hankering for more.

Out of the four Wagyu breeds from Japan, Miyazaki Wagyu is hands down the best of the lot and it is prided for its gorgeous marbling and out-of-this-world tenderness.

The luxurious cuts of meat here at Sushi Jiro are minimally seasoned so that you get to revel in the full impact of all those intense flavours. Every slice of beef has a palate-coating richness that is outrageously tender.

Every 10-course omakase also comes with a seasonal dish that varies across time and the dish for this season is a massive, glossy oyster. Smooth and briny with oceanic notes, the insanely plump and fresh oyster glides into one’s mouth with ease and tastes even better with a splash of zesty lemon.

What is a meal at Sushi Jiro without having a taste of their mind-blowing sushi? Every omakase here comes with a nigiri sushi platter which features a diverse selection of fastidiously assembled sushi.

Each sushi comes with a mound of sticky sushi rice that is dotted with spicy wasabi and draped with a luscious slice of fish. Despite all of them tasting absolutely phenomenal, the standout for us was the otoro (fatty tuna) nigiri which was creamy, buttery and melt-in-your-mouth tender.

PREMIUM JAPANESE WAGYU A5 BEEF DON SET 

If you’re not feeling so much for an intense omakase session, you can instead opt for one of Sushi Jiro’s luxe donburi.

The Premium Japanese Wagyu A5 Beef Don Set (S$68) features impeccably tender A5 wagyu beef slices, a runny onsen egg and shards of garlic atop a bed of fluffy, warm rice. Succulent and juicy with a gorgeous char, it is no wonder they consider the A5 wagyu beef the most premium grade of beef!

CHIRASHI-DON SET 

If you prefer raw fish, indulge in the Chirashi Don Set, where for just S$48, you can get yourself a bowl of Japanese premium rice that is blanketed in thickly cut sashimi and finished off with a dollop of creamy uni.

Each and every slice of sashimi brings its own unique element to the bowl and despite that, the smorgasbord of vibrant flavours and textures still manage to come together to create a gastronomical wonder that’ll leave a lasting impression.

From now until 30 August 2019, our readers can quote ‘ladyironchef’ upon making reservations to enjoy 15% OFF Sushi Jiro’s omakase menus. The promotion may not be combined with other discounts, promotions, and vouchers. It is also not applicable for any order of alcohol drinks.

Sushi Jiro Keppel Bay
2 Keppel Bay Vista #02-0
Marina at Keppel Bay
Singapore 098382
Tel: +65 6252 4333
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Harbourfront

This post was brought to you by Sushi Jiro.

With 5 different Japanese food concepts under one roof, Tsukiji Fish Market is quite a paradise for Japanese food lovers. They offer a wide range of Japanese cuisine at fairly affordable price points.

From hearty ramen to fresh sashimi air-flown directly from Tokyo’s Tsukiji Fish Market twice a week, this is one Japanese restaurant in the heart of Orchard Road to love if you don’t already know.

You’d be glad to hear that Tsukiji Fish Market is set to enthral with brand new additions to their vast variety of Japanese fare that they have to offer. From 9th July 2018 until 31st August 2018, you can quote ‘ladyironchef‘ to enjoy 20% off the total bill on the à la carte menu*.

Here is what you can expect on your next visit to Tsukiji Fish Market, in accordance to the concepts that they offer.

TSUKIJI FISH MARKET RESTAURANT

Sashimi lovers will rejoice at the multitudinous options that Tsukiji Fish Market Restaurant has to offer for fresh seafood. They are one of the concepts available at Tsukiji Fish Market.

The Bara Chirashi Don (S$21.80) is the ultimate go-to if you want a sashimi-centric meal and it is one value-for-money dish at that—topped with generous portions of diced salmon, tuna, swordfish, crab, salmon roe and tamago. And there is also tobiko and a small portion of uni!

Have a hankering for sashimi? Go for the 7 Kinds of Sashimi on a Ship (S$41.80) which is gloriously presented with fresh cuts of sashimi in accordance to the season. Otherwise, the fresh Oysters is a great option for sharing too—creamy and easy on the salinity, these are oysters we would find ourselves returning for.

EBIZO TEMPURA RESTAURANT

The Ebizo Tendon (S$22.80) from the Ebizo Tempura Restaurant is one hearty bowl that will definitely fill you up. The golden-brown batter which coated the tempura impressed us with its crispiness despite being doused in a sweet soy dressing.

Generously topped with fresh ebi, sea eel, snow crab leg, squid, a tempura egg, and assorted vegetables, this bowl of goodness is sure to leave you satisfied especially if you are a sucker for such deep-fried goodness.

TORI-SHO CHICKEN

Tori-Sho is yet another concept within Tsukiji Fish Market specialising in an extensive range of chicken-centric dishes. Look forward to new offerings by Tori-Sho Chicken such as the Chiritori Nabe, or opt for their classic smoky, charcoal-grilled Yakitori.

Bearing an uncanny resemblance to that of Korean Army Stew, the Chiritori Nabe (S$36.80) is a dish that stands out amongst the rest. Think of it as a massive steamboat with overflowing ingredients such as mushrooms, prawns, squids, chicken dices as well as kimchi—all soaked in a pot of slightly spicy soup.

From the mild spiciness of the robust broth to the plenteous ingredients that the dish constituted, we were sold by the complex harmony of flavours from this dish.

The Tori-Sho Chicken menu also includes an extensive variety of yakitori, such as the usual chicken thigh, wing and fillet section, as well as the more acquired innards and soft bone.

Each yakitori skewer is grilled to perfection—we particularly loved those that were slathered with their in-house tare sauce that well complemented the intense smokiness of the grilled meats.

With prices starting from just S$2.20 per skewer, we’d understand why it is so difficult to say no to these delightful sticks of goodness.

TAKUMEN RAMEN GALLERY

Ramen is undoubtedly one of the most, if not the most, comforting Japanese food. Takumen Ramen Gallery serves a limited but tantalizing range of ramen so delectable it would make you go back for more.

Ramen fanatics will be pleased to hear that Takumen Ramen Gallery has come up with new offerings—Mentaiko Ramen (S$16.80) and Wabisuke Ramen (S$16.80).

For something more unconventional, albeit alluring, opt for the Mentaiko Ramen which features a sweeter-than-average broth.

IKEZAKI STEAKHOUSE

As its name suggests, Ikezaki Steakhouse has a wide range of beef-centric fare which serves as a good alternative if you are not a fan of the usual ramen and sashimi.

Served with cherry tomatoes, avocados, an onsen egg and a huge, thick beef patty is the Loco Moco Don (S$19.80)—the newest addition to Ikezaki’s menu. For those who believe in the notion that thick beef patties will always turn out dry and hard, the one featured in the Loco Moco Don will prove you wrong with its juicy and succulent meat.

The Wagyu Roast Beef Don (S$20.80) is another option to look forward to.

If you are one that gets excited over the sizzling sounds of barbecue and watching fresh seafood grill under your nose, the Hamayaki Grill at Tsukiji Fish Market is one that will win you over. Let the chef in you shine and grill your seafood as you like!

Their à la carte menu features options such as the Grilled Scallop with Mentaiko (S$13.80/ 3pcs), Grilled Oysters with Garlic Butter Sauce (S$12.80/ 3pcs) and the Grilled Sazae with Garlic Herb Butter Sauce (S$9.80/ 6pcs) which you wouldn’t want to miss out on. The Hamayaki Grill is available for à la carte during both lunch and dinner.

Here’s a gentle reminder to quote ‘ladyironchef’ upon making reservations to enjoy 20% off your total bill.

*Do note that this offer is only valid from Mondays to Thursdays, excluding public holidays and eve of public holidays, from 9th July 2018 until 31st August 2018. This promotion cannot be used in conjunction with other promotions, vouchers or offers.

Tsujiki Fish Market Restaurant
181 Orchard Road, #12-02
Orchard Central
Singapore 238896
Tel: +65 6634 2803
Daily : 12pm – 2.30pm, 6pm – 10pm
Sat & Sun High Tea: 3pm – 5pm
Nearest Station: Somerset

This post is brought to you by Tsukiji Fish Market Restaurant.

The concept of omakase revolves around allowing the sushi chef to decide on the choice of dishes to serve his or her customers and will typically consist of a series of plates, beginning with the lightest fare and subsequently proceeding on to the heavier dishes.

There’s so much to love about this culinary style—from the trust that diners give the chef to the chef’s expertise in featuring a menu that encompasses only the freshest produce of the season. An omakase meal often starts off with an assortment of sushi, sashimi, cooked dishes and seasonal vegetables with common mainstays such as otoro (fatty tuna belly) and sometimes even premium ingredients with the likes of uni.

What makes omakase intriguing is the fact that you never know what to expect. No one really knows what the chef might serve because the dishes vary according to the season. Make no mistake that meals such as these do not necessarily come cheap, but if you’re hankering for a taste of Japanese omakase dining at its finest, here is our list of 10 best Japanese restaurants for omakase in Singapore.

SUSHI JIRO

Those who are looking for an authentic experience that is similar to what you will find in Japan can look no further than to Sushi Jiro at Marina Mandarin Singapore. The reputable Japanese restaurant serves fresh fish and seafood that are air-flown from Tsukiji Market in Tokyo four times a week.

Whether it is otoro (fatty tuna belly), uni (sea urchin), Wagyu beef or even something a little more unusual such as monkfish liver, rest assured that every dish served here—by the experienced hands of Chef Kenji—is guaranteed to take you on a sensorial journey.

Omakase Pricing

6 Course – S$180++
8 Course – S$220++
10 Course – S$260++

6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Esplanade

FAT COW

Fat Cow is truly an icon when it comes to all things beef or steak related but steaks aside, Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—impresses more with his Chef’s Table Omakase.

Every item on the Omakase menu is specially curated and designed by Chef Kasajima himself. From delicate and bright tasting starters to a stellar line-up of sashimi and sushi options, what you can expect is an array of alluring flavours that will have you drooling between courses.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Omakase Pricing
Akatsuki – S$80++
Nagoyaka – S$250++

Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

Photo Credit: Hakumai Sushi

HAKUMAI SUSHI

At Hakumai Sushi & Omakase, each dish is treated with respect and only the best of each ingredient is sourced, from their premium Koshihikari rice that is imported directly from Niigata Prefecture to a whole slew of seasonal seafood from Tsukiji Market.

Dining here is always a no-frills experience as you entrust everything to the chef. With over two decades of experience under his belt, you can bet that you will be in good hands. Omakase prices are also reasonably affordable here too, making it a hot spot among locals.

Omakase Pricing
Standard Hakumai Omakase Course – S$168++
Exquisite Hakumai Omakase Course – S$218++

#01-50A, 10 Anson Road,
International Plaza,
Singapore 079903
Tel: +65 6224 4790
(Closed on Sundays)
Mon to Sat: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Tanjong Pagar

Photo Credit: Hashida Sushi

HASHIDA SUSHI

Upscale from its swanky interiors to its unbelievable food, Hashida Sushi is the Singapore outpost of the original restaurant back in Kachidoki, Tokyo.

The focus here lies primarily on seasonal produce, of which their sashimi and sushi comprise, and the food is served during dinner in omakase-style. Prices here are by no means affordable but for the amount you pay, you can expect to tuck into their signature house-smoked chutoro (medium fatty tuna) or buttery uni served in various ways.

Omakase Pricing
Chef’s Lunch Omakase – From S$300++
Chef’s Dinner Omakase – S$300++ to S$500++

333A Orchard Road, #04-16 Mandarin Gallery,
Singapore 238897
Tel: +65 6733 2114
(Closed on Mondays)
Tue: 12.30pm – 3pm, 7pm – 10pm
Wed to Sun: 12pm – 3pm, 7pm – 10pm
Nearest Station: Somerset

Photo Credit: Ki-Sho

KI-SHO

From the seasonally inspired ingredients right down to the silverware and serving plates of which the restaurant’s gorgeous creations are presented in, Ki-Sho reflects a certain value that is both visually stunning and sensorial from taste to texture.

A native of Kyoto, Chef Hamamoto brings to the table modern kaiseki-style cuisine through a series of seasonally inspired omakase dishes that he executes with utmost precision and flair. Some dishes that will no doubt have you reminiscing for days include the Hokkaido Uni with Caviar and Seasonal Vegetables as well as the Aburi Hida Beef Sushi.

Omakase Pricing
Chef’s Omakase – S$450++

29 Scotts Road,
Singapore 228224
Tel: +65 6733 5251
(Closed on Sundays)
Mon to Fri: 12pm – 2pm, 6.30pm – 10.30pm
Sat: 6.30pm – 10.30pm
Nearest Station: Newton

Photo Credit: Shinzo Japanese Cuisine

SHINZO JAPANESE CUISINE

Exuding a resounding warmth reminiscent of cosy eateries in Japan, Shinzo Japanese Cuisine is where you can find authentic Japanese cuisine that stays true to its roots from the choice of ingredients to the traditional techniques used.

Dining here is always a joy because you never know what to expect and prices are reasonably affordable as well considering that many of the dishes include premium and seasonally sourced ingredients that are air-flown all the way from Japan.

Omakase Pricing
Shinzo Omakase Course – S$188++
Jonetsu Omakase Course – S$220++

17 Carpenter Street,
Singapore 059906
Tel: +65 6438 2921
(Closed on Sundays)
Mon to Sat: 12pm – 3pm, 6.30pm – 10pm
Nearest Station: Clarke Quay

Photo Credit: Shoukouwa

SHOUKOUWA

Opened back in March 2016 as one of Emmanuel Stroobant Group’s first forays into Japanese dining comes Shoukouwa, an intimate sushi restaurant that managed to beat other sushi establishments to land itself two Michelin stars.

What makes this eight-seater fine dining restaurant stand out from the rest is its commitment to keeping things as authentic as possible, meaning that their omakase menu only features ingredients from Tsukiji Fish Market in Tokyo. Dining here is sure to leave a lifelong impression from its humble appetisers right down to its premium seafood.

Omakase Pricing
Miyabi – S$320++
Hana – S$480++

1 Fullerton Road, #02-02A One Fullerton,
Singapore 049213
Tel: +65 6423 9939
(Closed on Mondays)
Tue to Sat: 12pm – 3pm, 6pm – 11pm
Sun: 6pm – 11pm
Nearest Station: Raffles Place

SUSHI MURASAKI

Sushi Murasaki’s omakase dining concept constantly pushes culinary boundaries by combining numerous cooking techniques to better bring out the natural textures and flavours of each ingredient—which are all flown in directly from Tsukiji Market in Tokyo.

If you love the ice cream of the ocean (also known as uni) then the Kumo Omakase Set is what you should definitely opt for. What you get is a glorious (and generous) portion of buttery smooth uni atop sushi rice and wrapped with seaweed—a true joy to devour.

Omakase Pricing (Dinner)
Kumo – S$180++
Murasaki – S$250++

9 Raffles Boulevard, #02-08,
Millenia Walk,
Singapore 039569
Tel: +65 6341 9668
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Esplanade

Photo Credit: Ryo Sushi

RYO SUSHI

Highly popular for being one of the more affordable Japanese omakase restaurants in town (with no GST and service charge), getting a seat at Ryo Sushi is often a challenge.

The restaurant specialises mainly in sushi omakase and their seasonal menus can be priced as low as S$18 for a 10-course omakase set to S$98 for an 18-course omakase set that will have you wobbling out the door with a satisfied tummy.

Omakase Pricing
10-Course Menu – S$18
18-Course Sea Urchin Menu – S$98

1 Tras Link, #01-06
Orchid Hotel
Singapore 078867
Tel: +65 6443 3463
(Closed on Sundays)
Mon to Sat: 11.45am – 2.45pm, 6pm – 10.30pm
Nearest Station: Tanjong Pagar

SHINJI BY KANESAKA

Boasting an exquisite selection of fine sake, food and impeccable service, Michelin-starred Shinji By Kanesaka over at Carlton Hotel Singapore promises a dining experience like no other.

An extension of 1 Michelin star Chef Shinji Kanesaka’s Edo-style sushi restaurant in Tokyo’s exclusive Ginza district, the restaurant promises nothing but the finest Japanese cuisine around.

Omakase Pricing
Lunch
Omakase Special – S$250++
Chef’s Omakase Special – S$300++

Dinner
Omakase Wa – S$300++
Chef’s Omakase Special – S$500++

76 Bras Basah Road
Carlton Hotel Singapore
Singapore 189558
Tel: +65 6338 6131
(Closed on Sundays)
Mon to Sat: 12pm – 3pm, 6pm – 10.30pm
Nearest Station: Bras Basah / City Hall

Izakaya bars are all the rage now, especially among the office crowd and En Dining (previously known as En Sakaba) under the Izakaya Japanese Dining Group (which manages En Japanese Dining at Mohd Sultan, En Japanese Dining Bar at Bukit Timah and Z’en Japanese Cuisine) is not a name unheard of.

Now with a total of 4 new outlets—each boasting different concepts—this izakaya slash Japanese restaurant group is a true haven for those in search of tantalising Japanese fare, a chic yet cosy spot to relax at and a solid tipple.

Introducing its new flagship restaurant and the group’s fourth outlet, En Dining at Capital Tower is set to enthrall with their stellar shabu shabu offering, visually stunning à la carte items as well as a selection of curated Japanese whiskies and sake for your after-work tippling pleasure.

For a limited period and exclusive only at Capital Tower, En Dining is having a hot pot buffet dinner that comes with a selection of appetisers, 3 kinds sashimi platter, wagyu sushi, prawn and vegetables tempura, Häagen-Dazs ice cream as well as a monumental shabu shabu that sees unlimited servings of Japan’s No. 1 of Miyazaki wagyu beef, premium zuwai kani queen crab, ibérico kurobuta pork, assorted vegetables, udon and Japanese porridge—all at only S$78++ per pax (U.P. S$108++ per pax).

We kid you not, from the sweet flesh of the queen crab to the perfectly marbled, melt-in-your-mouth Miyazaki Wagyu, this is a shabu shabu feast that you must try and you’d be a fool if you missed it.

If your idea of a Japanese izakaya is a shabby, small and dimly lit hut then En Dining’s flagship will change that perception. The interior is decked out in beautiful furnishings that screams chic and cosy.

We especially adore the bar counter that allows diners to peek into the open kitchen, as well as the wide selection of premium Japanese spirits and sakes on display.

APPETISER, SASHIMI, TEMPURA 

The buffet commences with an assortment of 3 different appetisers, each with different textures and flavours, yet sharing an element of freshness that no doubt will help to ease diners into the heavier courses.

Their sashimi platter comes with 3 varieties of seasonal fish and seafood, cut thick and gorgeously presented while the tempura platter consists of ebi (prawn) and a variety of vegetables—all deep-fried to crispy and golden perfection.

Considering that the buffet commences with these 3 stellar items, what follows may prove a tad too hard to resist. Period.

JAPAN’S NO.1 MIYAZAKI WAGYU SUSHI

To fully experience the natural taste of Wagyu, the buffet comes with a serving of Wagyu Sushi. Served raw atop sushi rice and garnished with freshly diced scallions, each mouthful promises a delicious flavour punch of pure beefy goodness that runs off your tongue almost like butter.

JAPAN’S NO.1 MIYAZAKI WAGYU (UNLIMITED SERVINGS)

Nobody leaves En Dining without having some A5 Miyazaki Wagyu Beef and this was love at first sight for us. From top-notch farms in Japan to the waiting mouths of hungry patrons, En Dining’s elite offering—premium Miyazaki Wagyu beef—is one that promises sheer, melt-in-your-mouth decadence in every bite.

An order of their prized Miyazaki Wagyu sees a platter of elegantly laid out slices of perfectly marbled beef, pleasing not only to the tongue but also to the mind and eye. Whether you deem yourself a wagyu connoisseur or not, a sight like this is the pinnacle of gourmet.

Our suggestion is to not overcook it. Simply simmer your beef for a few seconds and bring it to a pinkish-brown shade, remove it, and dip it generously in ponzu to bring out the best of the fatty beef.

A good point to note about the restaurant’s prized Miyazaki Wagyu is that it has won various prestigious industry awards, including the most honoured ‘Prime Minister Award’ by the Wagyu Registry Association in Japan for its outstanding meat quality.

Given to the best cattle once every five years, this award has been won by Miyazaki Wagyu for 3 consecutive contests, meaning it has held the reigns for 15 years and has been labelled ‘Japan’s Number One Beef’ ever since!

In terms of marbling, firmness, texture and sheer lustre of the fat within the wagyu, this is easily one of the best things you can ever put into your mouth.

IBÉRICO KUROBUTA PORK (UNLIMITED SERVINGS)

The Miyazaki Wagyu may be a showstopper in its own right but following close behind is the Ibérico Kurobuta Pork. Also available in unlimited portions, this gorgeous pork variety boasts a delicate, nutty flavour with melt-in-your-mouth marbling.

ZUWAI QUEEN CRAB (UNLIMITED SERVINGS)

Yet another highlight of this shabu shabu buffet is the unlimited servings of premium Zuwai Kani Queen Crab.

Sweeter in comparison to its male counterpart, the Zuwai Queen Crab is deemed by the chefs here a better choice for Japanese shabu shabu as it adds a heightened sweetness to the overall soup broth. The delicate flesh of the crab is insanely sweet and produces a lovely aroma when allowed to cook gently in the Bonito broth.

MIYAZAKI WAGYU SPECIALITIES

Besides shabu shabu, En Dining also prepares their highly prized Miyazaki wagyu in a number of ways (and in various cuts too) to allow diners to fully appreciate the premium quality beef at its best—namely in the form of sushi, sashimi, carpaccio and more!

A dish that beautifully enhances the wagyu and brings out the most of its beefy potential is the Wagyu With Quail Egg. Sliced into thin strips and topped with a quail egg yolk, what you get is a simple cold dish that fully allows you to savour every morsel of flavour.

Serving sizes may be a tad small but believe us when we say, you probably wouldn’t be able to stomach more than one serving of this given how rich the components are.

These Wagyu Specialties are available at all 4 restaurants—Capital Tower, JEM, Orchard Central and Clarke Quay.

SASHIMI PLATTER

As if all that unlimited servings of decadence are not enough, you will be spoilt with a deluxe platter of sashimi as part of the buffet.

PRAWN AND VEGETABLES TEMPURA

Also included in the buffet is this plate of tempura that comes with prawns and an assortment of vegetables such as eggplant, sweet potato and pumpkin. Each one is coated with a light batter mix and deep-fried to a golden colour and served with a bowl of Tentsuyu dipping sauce.

DESSERT

After all that feasting, you might think of turning down dessert but we all know deep down, there is always room for dessert. End your meal on a sweet note with a creamy and robust matcha ice cream from Häagen-Dazs, topped with whipped cream and a dollop of azuki paste.

With such an exciting line-up, En Dining’s Japan No. 1 Miyazaki Wagyu and Premium Queen Crab Hotpot Buffet is one you cannot miss out on. For a limited period only, indulge in 90 minutes of unlimited servings of premium meats and seasonal delicacies at only S$78++ (usual price S$108) per pax.

For dining reservations and enquiries, please call +65 6423 0110 or RSVP at http://www.ensakaba.com.sg/buffet-promotion/.

*This offer is only available at En Dining Capital Towers outlet from Monday to Friday after 5pm and Saturday.

*Valid with a minimum order for 2 pax.

*The menu may change without prior notice.

*Price is subjected to 10% service charge and 7% prevailing GST.

*Management reserves the rights to change terms and conditions without prior notice.

*Valid for dine-in and duration is a maximum of 90 minutes only.

A LA CARTE DISHES

Aside from their premium buffet, En Dining’s menu also boasts a range of delectable a la carte dishes such as Wagyu Sushi, Wagyu Tobanyaki, Wagyu Sukiyaki and Wagyu Yukke.

One of our favourites is the Japanese porridge where diners get to enjoy Japanese pearl rice that is stirred into the flavourful dashi broth and allowed to simmer until soft. It is then finished off with the addition of raw eggs which acts as a thickener as well as provides the porridge with a secondary layer of richness and depth.

En Dining Capital Tower

168 Robinson Road #01-10
Capital Tower
Singapore 068912
Tel: +65 6423 0110
(Closed on Sundays)
Mon to Sat: 11am – 11pm
Nearest Station: Tanjong Pagar

This post is brought to you by En Dining.

An omakase course is a Japanese dining tradition where diners entrust their dining experience entirely to the chef who will showcase his culinary skills and creativity throughout the meal. To the Japanese, an omakase course is not to be taken lightly—only chefs with many years of culinary experience are able to dazzle you with the season’s best ingredients and exotic delicacies.

Since omakase is serious business, those who are looking for an authentic experience that is similar to what you will find in Japan have to know about Sushi Jiro at Marina Mandarin Singapore. The reputable Japanese restaurant serves fresh fish and seafood that are air-flown from Tsukiji Market in Tokyo four times a week.

Just when we thought that we had tried the best at Sushi Jiro during our last trip, Chef Kenji Nakagawa took our taste buds on another gastronomic journey with their 8-course and 10-course omakase dinners—comprising fresh sashimi, decadent Japanese wagyu beef and top-grade nigiri sushi.

Just for our followers, you can now get a free upgrade of your omakase when you quote ‘ladyironchef’ upon making reservation—the price of a 6-course dinner (S$180) will grant you an 8-course menu with better items; the price of an 8-course dinner (S$220) means an upgrade to the best 10-course dinner! This offer is valid from now until 31 January 2018.

To say that this is an incredible deal for such an exquisite meal is definitely an understatement.

Sushi Jiro’s 8-course omakase features starters, a sashimi platter, bonito in ponzu, monkfish liver with ponzu, ikura and uni bowl, Dobinmushi, five pieces of seasonal sushi and a slice of musk melon.

Your omakase course commences with a fine assortment of sashimi—Chutoro, Tai and Kinmedai.

Chutoro is the medium fatty underbelly of a tuna that is highly sought after for its slight marbling and supreme texture. Tai is essentially sea bream sashimi and the one we got to try at Sushi Jiro was marinated in seaweed to give it a slight boost in flavour. What really stood out, though, was the Kinmedai sashimi—the fresh red snapper came torched to a lovely pinkish shade and had a hint of sweetness in it.

Our feast continued with some crowd-favourites such as the bonito served in a pool of ponzu sauce, monkfish liver with zesty ponzu sauce (that is not for the faint hearted but if you can get past the fact that you are eating an unusual fish’s liver, this creamy dish is actually very memorable with its sophistication) and dobinmushi.

‘Dobin’ refers to ceramic teapot while ‘mushi’ means steam—that would give you an idea of how this light, yet flavourful teapot soup is made. The flavours were all harnessed with the premium ingredients, hence expect a soup that is simple in flavour yet very complex in layers.

The five seasonal nigiri sushi varieties we had were otoro (fatty tuna), hirame (flounder), ika (cuttlefish), buri (wild yellowtail) and torched kamasu (Japanese barracuda). Chef Kenji tickled our taste buds with the luxurious fatty tuna belly; the burst of umami flavours and ultimate freshness once again reminded us why we are such big fans of this Japanese restaurant.

Although nothing else can beat the otoro in our hearts, a close contender had to be the kamasu—which was blow-torched to form a slightly crispy skin on the surface. All it needed was a touch of the chef’s homemade shoyu sauce to make it even better!

One notable dish to look out for is Sushi Jiro’s signature Ikura and Uni Bowl. Expect a combustion of complex flavours from two highly-prized ingredients you can find in all prestigious Japanese restaurants—ikura (roe) and uni (sea urchin).

Thanks to the generous portion of ikura, every mouthful was sensational and we were blown away by the refined texture of the rich uni. Have it with just a small dab of wasabi to enhance the natural flavours even more.

The 10-course omakase dinner gives you more reasons to indulge. Luxuriate in the expanded selection of high-quality ingredients that further elevates Sushi Jiro’s omakase repertoire. Be treated to a splendid feast showcasing seasonal fish comprising fresh sashimi and sushi.

The 10-course omakase dinner also starts you off with sashimi, followed by a series of dishes that are similar to the 8-course omakase dinner such as the monkfish liver with ponzu, ikura and uni bowl, five pieces of seasonal sushi and a slice of musk melon for dessert.

What really differentiates the 10-course omakase dinner s the addition of fresh Japanese wagyu beef cuts and a large, juicy oyster. Mind you, the oyster was as big as our palm! It was slightly briny, very juicy and the freshness was unbelievable; we could even taste nuances of the ocean saltiness.

These two are showstoppers in their own rights and heightened the entire omakase dining experience to perfection.

Sushi Jiro also has an exclusive range of premium Japanese whisky that makes the perfect companion to these succulent beef steaks.

Do keep in mind that seasonal delicacies at Sushi Jiro may vary from time to time as it depends on their availability during different periods of the year.

Once again, just for ladyironchef’s readers, enjoy a free upgrade of your omakase when you quote ‘ladyironchef’ upon making reservation—the price of a 6-course dinner (S$180) will grant you an 8-course menu with better items; the price of an 8-course dinner (S$220) means an upgrade to the best 10-course dinner! This offer is valid from now until 31 January 2018.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore. 

Sushi Jiro at Marina Mandarin Singapore is home to one of the finest Japanese dining experiences in Singapore. This quaint sushi restaurant does not disappoint with its fresh fish and seafood options, which are all air-flown from Tsukiji Market in Tokyo 4 times a week.

Helmed by Chef Kenji Nakagawa, who has had many years of experience under his belt, the sushi set lunch set is truly one to behold.

Expect a lavish feast comprising seasonal fish that make up their fresh sashimi and sushi—and even some rarities that cannot be found in conventional sushi restaurants.

From now until 09 Dec 2017, treat yourself to a quintessential sushi experience at Sushi Jiro at only S$80++ per pax when you like Sushi Jiro on Facebook and quote ‘ladyironchef’. This is an incredible deal and you will be guaranteed an unforgettable sushi meal.

Famed for being a sushi restaurant that values tradition, the restaurant’s interior is palatially designed to provide a cosy and comfortable environment to enjoy an unpretentious Japanese meal—much like the traditional Japanese sushi eateries of old. The sushi counter is only able to seat 10, making the experience a truly intimate one where you can feel free to converse with the chef as he prepares your lunch.

The sushi counter also features an open display where diners can marvel at some pretty exotic seafood items from a variety of shellfish items to even shirako (cod sperm sac).

SUSHI JIRO SINGAPORE’S SUSHI COURSE 

Sushi Jiro Singapore’s Sushi Course (S$100) consists of a starter, chawanmushi, 8 pieces of seasonal sushi, negitoro and ikura rice, miso soup and dessert.

The 8 sushi varieties we had were Hirame (flounder), Kinmedai (sea bream), Buri (wild yellowtail), Ebi (prawn), Kamasu (barracuda), Maguro (tuna), Kohada (anchovy) and our personal favourite, Chutoro (medium fatty tuna belly). Note that the variety might differ because every day’s highlights depend on the fish they import from Tokyo.

Each course was unique with a mix of delicate and fresh flavours. Chef Kenji handles each item with care, ensuring to not overwhelm your palate nor have one particular item outshine another.

Some—like the Chutoro—were served as it is, allowing you to savour the sheer decadence that is its rich and fatty contents while others such as the Maguro and the Kamasu were either seasoned with a gentle lick of their homemade shoyu, freshly grated wasabi to better bring out its natural flavours.

Going through the painstaking process of making their own shoyu right down to grating their own wasabi, you just know that Chef Kenji is the real deal. Most, if not all of the fresh fish and seafood served here are seasonal and deliberately chosen during specific seasons where they are the most delicious.

They are specially bid for and air-flown over to Singapore 4 times a week from Tsukiji Market in Tokyo!

The sushi course ends off with the Negitoro and Ikura Rice which is easily a crowd favourite on account of the perfectly struck balance of flavours and textures. Labelled as a ‘small bite’, the Negitoro donburi—which is traditionally made up of Negi (green onion) and Toro (fatty tuna belly)—features a generous serving of ikura, minced fatty tuna, sushi rice and a tiny smidgen of fresh wasabi.

Our recommendation is to include a bit of everything in a single bite to fully enjoy the flavour and textural components—from the gentle popping of the ikura, the rich and bold flavours of the fatty toro, right down to the tiny hit of wasabi which provides a nice touch of heat.

And you get the absolute discount if you quote ‘ladyironchef’ upon making your reservations. Instead of S$100++ per pax, pay only S$80++ per pax for this sushi lunch set.

CHIRASHI DON

Here’s an insider tip: You probably will not be able to find the Chirashi Don among Sushi Jiro’s menu offerings but make a simple request to have it made and Chef Kenji will be more than delighted to prepare it for you. The dish comprises generous servings of thickly cut sashimi and ikura that is all neatly placed atop premium Japanese rice.

Each individual fish boasts its own unique quality, from the fatty tuna to the umami-packed uni. For individuals who adore fresh sashimi, this is the ultimate indulgence.

The Chirashi Don is available at S$38++ per bowl.

STELLAR TEMPURA

Should you find yourself craving for something fried, the Assorted Tempura (S$18++) off the a la carte menu promises to hit the spot. The dish is an assortment of ebi, fish and a variety of vegetable tempura—all of which are thinly coated in a light batter and deep-fried to crispy perfection.

S$58++ LUNCH SETS 

Sushi Jiro also has several lunch sets at S$58++.

Our favourite has got to be the Gindara Teriyaki which features a fillet of grilled Silver Cod that is given a lick of Sushi Jiro’s homemade teriyaki sauce. The oily fish had a robust and deeply charred flavour which the savoury, sweet sauce complemented very well.

The lunch set is served with several slices of sashimi, tofu, pickles, chawanmushi and miso soup.

PREMIUM JAPANESE WHISKY—YAMAZAKI AND HIBIKI

For whisky connoisseurs, Sushi Jiro will be your haven. Boasting an impressive selection of Japanese whiskies from Hibiki to the world-renowned, Yamazaki, we went crazy with all the rare editions! If the finer aspects of Japanese culture can prove elusive to the Western psyche, much of the same could be said for the country’s whisky that boasts clean and very approachable flavour notes.

Your Japanese meal at Sushi Jiro will be complete with a glass of whisky.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore. 

Japanese food lovers, you need to know about this secret Japanese restaurant on the rooftop of Orchard Central—Tsukiji Fish Market Restaurant! It houses 5 different restaurant concepts in one, serving up flavourful Japanese fare in generous portions at fairly affordable prices.

Dishing out a vast variety of Japanese food options spanning from sushi and sashimi, ramen, tempura and an assortment of chicken dishes and wagyu dishes, to say diners will be spoilt for choice is an understatement. And the best part is being able to order from any of the 5 menus and having them served and billed together!

Tsukiji Fish Market Restaurant takes pride in providing diners with a variety of fresh seasonal fish and sashimi and you’d be happy to know that most of their seafood products are all air-flown from Tokyo’s famous Tsukiji Fish Market twice a week.

With such a stellar array of Japanese eats at a fairly reasonable price point, this larger than life Japanese Restaurant is a sure-fire hit among foodies everywhere. Here’s the cherry on top: simply quote ‘ladyironchef’ to enjoy a 20% off during dinner with a minimum spending of S$30 in a single receipt.  This offer is valid from now until 30 November 2017.

Located at the rooftop garden of Orchard Central, experience the pleasures of traditional Japanese cuisine presented to you in a fresh and exciting way. With 5 different dining concepts including a separate sake bar under one roof, it really does not matter what your heart desires because you can have them all in one seating.

At the Tsukiji Fish Market Restaurant, diners have the freedom to choose from a wide selection of seasonal fish and seafood—prepared in the form of maki rolls, sushi, sashimi and even donburi—most of which are imported directly from Tsukiji Fish Market in Tokyo twice a week!

Let’s move on to the other three separate concepts to look forward to.

Ebi-Zo Ebi Tempura Restaurant specialises in tempura that is made only using fresh ingredients. Moving on, as its name suggests, Tori-Sho Chicken Cuisine presents diners with various chicken dishes from fried chicken to chicken hot pot.

Finally, Takumen Ramen Gallery centralises the most popular and mouth-watering ramen from all over Japan in one convenient location. From the classic chicken and pork based ramen to the more experimental versions featuring Italian flavours, there is bound to be something for all palates.

FRESH SASHIMI & DONBURI OPTIONS

If there is one dish worth getting at the Tsukiji Fish Market Restaurant, it is the Tsukiji Special Bara Chirashi Sushi Don (S$19.80++)—a cornucopia of salmon, swordfish, tuna, salmon roe, and uni sashimi, this is an affordable option and you get a generous bowl of fresh fish and premium rice!

To turn it up a notch, the Hokkaido Don (S$29.80++) is truly worth the splurge with uni, jumbo prawn, scallop, salmon, salmon roe and crab.

Or if you would rather do away with the carbs and head straight for the good stuff, the 7 Kinds Of Tsukiji Sashimi On A Ship (S$39.80++) comes elegantly presented with all your favourites.

HEARTY RAMEN FOR THE SOUL

The menu offerings from Tori-Sho Ramen features three sumptuous ramen bowls with unique flavour characteristics. First, the Bigiya Ramen (S$16.80++) which comprises a springy special whole wheat noodle that swims in a rich, tasty stock made with fish and chicken, a marinated egg and two thick, tender slices of chashu.

The Sakuta-ya Ramen (S$16.80++) is an authentic home-style ramen that boasts pork and chicken as its main flavour components. The result is a robust and flavourful soup that is good enough to gulp down.

The Due Italian (S$16.80++) is made using a special noodle that is blended with rich cheese. This innovative bowl comes with two balls of mozzarella cheese, a whole marinated egg, as well a thin sheet of prosciutto. Mix in the cheese together with the delicious golden chicken broth and prepare your taste buds for something truly amazing.

SPICY MISO CHICKEN HOT POT

From the chicken-focused Tori-Sho Chicken Cuisine comes the Spicy Miso Chicken SUMO Hot Pot (S$28.80++), that although bears a similar resemblance to the iconic Korean army stew, boasts something entirely different.

It arrived at our table boiling hot and what you can expect to find in this pot of goodies are chicken, meatballs, assorted vegetable and mushroom varieties and a savoury spiced miso broth.

CRISPY TENDON

If you love tempura or basically anything fried then Ebi-Zo Ebi Tempura Restaurant has got you covered.

We had their highly raved Ebi-Zo Special Tendon (S$20.80++) which came with fresh ebi, sea eel, snow crab leg, squid, a tempura egg or onsen egg, and assorted vegetables. Although it may not take the cake in terms of being the best tendon around, it sure hits the spot.

TASTY FUSION ROLLS

The Salmon & Sea Urchin Truffle Roll (S$22.80++) is probably one of the most luxurious rolls on their menu. It comes with uni that rests atop the aburi salmon. The gorgeous roll is then given a generous drizzle of truffle oil for that extra hit of umami.

GRILLED CRAB AND MISO RICE IN A HALF SHELL

Perhaps one of the most savoury dishes on the menu is the Queen Crab Miso Rice Grilled In The Shell (S$9.80++). Fresh crab meat is mixed together with a mixture of miso-infused rice, topped with cheese and grilled over charcoal. Each mouthful is a hit of savoury and salty with an assertive, almost milky-like richness from the cheese providing a nice balance to it.

As mentioned earlier, quote ‘ladyironchef’ to enjoy a 20% off during dinner with a minimum spending of S$30 in a single receipt. This offer is valid from now until 30 November 2017.

Tsujiki Fish Market Restaurant
181 Orchard Road, #12-02
Orchard Central
Singapore 238896
Tel: +65 6634 2803
Mon to Thu, Sat & Sun: 12pm – 2.30pm, 6pm – 10pm
Fri: 12pm – 2.30pm, 6pm – 11pm
Nearest Station: Somerset

This post is brought to you by Tsukiji Fish Market Restaurant. 

]]> https://www.ladyironchef.com/2017/11/tsujiki-fish-market-restaurant/feed/ 1 https://www.ladyironchef.com/2017/11/fat-cow-omakase/ https://www.ladyironchef.com/2017/11/fat-cow-omakase/#comments Thu, 02 Nov 2017 04:20:27 +0000 ladyironchef http://www.ladyironchef.com/?p=148032 Continue reading →]]>

With its extensive array of succulent and high-quality Japanese Wagyu beef that is specially curated from different regions of Japan, Fat Cow is one of the best steak restaurants in Singapore and our go-to place whenever our carnivorous urges kick in.

Presenting the new Chef’s Table Omakase headed by Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—allow your senses to take flight as Fat Cow takes you on an edible trip like you have never experienced before.

Every item on the Omakase menu is specially curated and designed by Chef Kasajima himself. From delicate and bright tasting starters to a stellar line-up of sashimi and sushi options, what you can expect from this dinner situation is an array of alluring flavours that will have you drooling between courses.

For foodies looking for a lavish and elevated gastronomic experience, Fat Cow’s Chef’s Table Omakase is available at S$120++ per pax during lunch and S$280++ per pax during dinner. Only eight counter slots are available per session so you better snag those seats quick—especially since that from now until 31 March 2018, you can quote “ladyironchef” upon making your reservations to enjoy a 10% discount off Fat Cow’s omakase menus.

High ceilings and a heavy emphasis on wooden elements and bright amber lights give this space a rather warm and cosy vibe.

Helmed by Chef Shigeru Kasajima, the Omakase dining room offers an exclusive and intimate dining experience for discerning guests. With a sleek counter that sits just eight, guests are able to witness his culinary prowess that embodies the very best of Japanese precision and French flair.

With the opportunity to interact directly with the chef, each guest gets to enjoy a highly personalised dining experience and the calming ambience also allows diners to marvel at Chef Kasajima’s intricate preparations with minimal disturbance.

FAT COW’S CHEF’S TABLE OMAKASE DINNER

We had the Chef’s Table Omakase Dinner (S$280++ per pax) and our sensorial gastronomic trip commenced with four different starter items—each boasting delicate yet refreshing flavours that helped ease us into the heavier courses.

The first tasting platter that greeted our eyes consisted of three different components, of which the stand-out was undoubtedly the marinated egg yolk. For a better idea of how it tastes, think tasty and luscious ramen egg without the egg white.

Served in a martini glass, the Japanese Fruit Tomato Cocktail comprises a chilled Japanese tomato, sweet and sour jelly (Tosazu Jelly), white fish, uni and Oba leaf pesto sauce. Every mouthful was a combination of bright flavours that were nicely underscored by savoury and umami notes.

The Yude Kani (crab) features sweet flakes of handpicked crabmeat mixed with earthy Kani miso. The crabmeat is complemented with Chef’s Kasajima’s special sanbaizu sauce and a tiny dollop of yuzu foam that sits neatly above it. The citrusy qualities helped to balance out the robust flavour of the crabmeat nicely, resulting in a surprisingly refreshing starter.

The tai fish head soup was a much-needed soul booster—hot, comforting and a great palate cleanser.

The sashimi offering is a line-up of Shima-aji (Striped Jack) sashimi with Himalayan pink salt freshly grated over top, Tsubugai (whelk) sashimi and Kinmedai (snapper) Sashimi. Each sashimi item was fresh and we also appreciated the chef’s use of freshly grated wasabi instead of the conventional powdered version.

Depending on the day’s catch, look forward to the delightfully succulent Botan Ebi. Large, clear water prawns come served with a ponzu dipping sauce infused with umami-packed truffle oil. Before you lower the prawn into your mouth, you are first hit with the robust aroma of truffle, followed by the salty, citrusy profiles of the ponzu sauce.

This was easily the best item of the omakase dinner menu.

Lightly-grilled Grade 4 Ohmi Wagyu ribeye comes served with Chef’s “secret recipe” ponzu sauce and a creamy goma dare sauce. The dish comes with three slices of beef, allowing you to savour the experience with each dipping sauce or simply on its own to soak in the natural beefy flavours of the Wagyu.

The Chef’s Table Omakase dinner comes with 10 pieces of nigiri sushi. The sushi selection encompassed a smorgasbord of fresh ingredients that were each carefully executed so as to not overplay one another.

The sushi line-up featured Aburi Otoro sushi, grilled foie gras sushi, baby leeks, sour plum paste and bonito flakes sushi, Maguro Zuke (marinated tuna) sushi, Anago (fresh water eel) sushi as well as the astonishingly refreshing Hotategai (sea scallop) with yuzu foam and grated lime zest.

The uni (sea urchin) sushi was phenomenal and a true luxury to behold. Generous spoonfuls of uni are neatly placed over sushi rice and upon that first mouthful, flavours of the ocean come bursting through.

One of the highlights was the Chef Kasajima’s insanely decadent signature ‘Surf & Turf’ sushi that heaved Wagyu beef tartare, uni, amaebi and ikura. While it seemed at first like a flavour overkill, we were surprised at the different textures present—from the light popping of the ikura to the chewy amaebi, every component could be felt (and tasted) prominently.

The omakase dinner ends off with a hot, hearty bowl of miso soup, a sweet tamago egg (branded with the initials ‘FC’) as well as sliced Japanese pears.

FAT COW’S A LA CARTE MENU ITEMS

At S$98++, the Fat Cow Premium Donburi is possibly the most decadent Japanese rice bowl out there. Served on a bed of rice is a perfectly grilled slab of Wagyu steak accompanied by pan-seared chunks of creamy foie gras, uni, Ikura, caviar and an onsen egg.

This extravagant dish seduced us with its heady aroma of truffle, smoke and vibrant colours. The Wagyu stood up well against the fresh uni, caviar and ikura and although this rice bowl is by no means affordable, it certainly lives up to its price point with each component being executed perfectly. On the contrary, if you think about it, it is actually very value-for-money for all that premium ingredients you get in one bowl!

If you love cod, then the Gindara Saikyo Yaki (S$48++) is sure to get you reminiscing about it for days. Miso-licked black cod is grilled and served alongside pickled ginger root. The miso added a sweet and savoury quality to the fish and its charred exterior provided a secondary depth of flavour.

Fat Cow’s Chef’s Table Omakase Dinner at Fat Cow (S$280++ per pax) comes with starter, appetiser, fish soup, crab, wagyu, seasonal sashimi, 10 pieces of nigiri sushi, Akadashi Miso Soup, Japanese omelette and Japanese fruits; what you will be paying for is fresh and seasonal produce of the highest quality.

Otherwise, you can also go for the Chef’s Table Omakase Lunch (S$120++ per pax) which consists of a starter, appetiser, 8 pieces of nigiri sushi, Akadashi Miso Soup, Japanese omelette and dessert.

From now till 31 March 2018, reember to quote “ladyironchef” upon making your reservations to enjoy a 10% discount off Fat Cow’s omakase menus.

Fat Cow
Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

This post is brought to you by Fat Cow.

]]> https://www.ladyironchef.com/2017/11/fat-cow-omakase/feed/ 0 https://www.ladyironchef.com/2017/10/akira-back/ https://www.ladyironchef.com/2017/10/akira-back/#comments Fri, 06 Oct 2017 07:30:14 +0000 ladyironchef http://www.ladyironchef.com/?p=146322 Continue reading →]]>

It is not every day you find a restaurant that fuses an unconventional mix of flavour profiles, but Akira Back at JW Marriott Singapore South Beach is one of those places that prides itself on its unique approach and sets itself apart from the rest of the pack in more ways than one.

The restaurant by celebrity Chef Akira Back features innovative dishes centred around modern Japanese cuisine with Korean accents. Kicking off its new weekend brunch menu, guests will be enticed with an unlimited variety of appetising tempura and sushi rolls in addition to their stellar 3-course meal.

Available at S$98++ per person on Saturdays and Sundays from 12 to 3pm (last order at 2.30pm), Akira Back’s brunch menu offers four new options for mains and two desserts to choose from (one of each per pax), allowing guests to mix and match elements encompassing different flavour accents and cultural influences so as to achieve a customised and delectable meal.

Through his many travels, Chef Akira Back has acquired a multitude of culinary inspirations which he applies to the food he creates, dishing out incredible and whacky creations that intricately fuse elements from the places that he has visited, without being too overbearing on the palate.

Look forward to a bit of excitement and adventure when you dine in this signature restaurant at JW Marriott Singapore South Beach because you will not find an experience quite as exquisite as this elsewhere.

STARTER – AB PIZZA (TUNA OR MUSHROOM)

The weekend brunch menu kicks off with a starter of the highly acclaimed AB Pizza which you can have topped with either tuna or mushroom. Created by Chef Akira himself to help ease Americans into eating raw fish, this fusion of East and West is truly one of the best things you could ever put into your mouth.

The pizza comes on a thin, crisp tortilla base spread with an umami aioli, topped with thinly sliced tuna and a dash of truffle oil. Fine sprigs of micro shiso are also added to enhance the visual appeal of this dish.

Every bite fills the palate with robust umami-packed goodness, which is nicely underscored by the gentle crackling of the thin crust.

MAIN OPTION 1 – HAMACHI KAMA

Hamachi Kama refers to yellowtail (Hamachi) collar, which is the fattiest and juiciest part of the fish. It is usually grilled or broiled, allowing the fat to render so as to achieve perfectly crisp skin.

Here at Akira Back, this dish is done to the utmost perfection. The flesh is tender enough that you can easily scrape it off the cartilage with chopsticks, and the ginger balsamic dressing that comes served on the side does well to cut through the richness of the fish collar.

MAIN OPTION 2 – CHIRASHI DONBURI

Neatly and intricately placed atop furikake brown rice, we were impressed by the colourful assortment of cubed sashimi, tamago, fish roe and avocado. The chunks of fish are much thicker than you get in most places and the addition of avocado, although not uncommon, adds a creamy buttery texture to the dish that we really enjoyed.

MAIN OPTION 3 – SPRING CHICKEN

The Spring Chicken is the ideal main to have if you want something relatively light without sacrificing flavour. The chicken pieces are marinated overnight in miso, resulting in tender and outrageously succulent meat. It is glazed with yuzu kosho—a fermented condiment made from green chilli, salt and the juice and peel of the yuzu fruit.

The miso really tenderised the chicken and added enhanced its flavour without being too salty; the glaze brightened up the flavours of the dish with its citrusy notes while giving it a subtle spicy kick at the same time.

MAIN OPTION 4 – PORTERHOUSE STEAK

The Porterhouse Steak (available with a supplement of S$20) is one that will delight steak aficionados. A generous bone-in, Porterhouse cut of Australian Angus beef is seasoned with a house-innovated coffee-spice blend that, once grilled, boasts a deep earthy and smoky flavour.

As much as the steak tastes amazing on its own, try it with the bordelaise sauce, which is made with fermented black garlic, for a heightened umami note.

This massive steak is ideal for sharing between 2 people (hence the one-time supplement of S$20) and steak lovers should know that you really get bang for your buck with this cut. It was the highlight of our brunch and it would be yours, too.

FREE-FLOW TEMPURA AND SUSHI ROLLS

The best part of this stunning brunch is the wide variety of unlimited cooked-to-order tempura and sushi rolls that come as part of the brunch menu.

Take your pick of seafood and vegetable tempura such as the classic ebi (shrimp), ika (squid), anago (conger eel), shiitake, enoki and loads more.

And if you are really out to indulge, go for the nine different varieties of sushi roll types, from the hosomaki—the humble thin rice rolls containing one singular ingredient —to the uramaki, inside-out rolls otherwise commonly known as California rolls.

One of our favourites is the signature Godzilla Roll, which filled with unagi, and topped with sliced avocado and bits of diced strawberry. It took us a while, but we soon figured out how this unassuming dish bore a resemblance to the iconic dinosaur-like monster—think avocado as its green skin, and the strawberry signifying Godzilla’s frenzied eyes.

DESSERT OPTION 1 – AB CHEESECAKE

No brunch would be complete without rounding off with a sweet treat, but at the same time, you would not want something too heavy. Which is why, the menu has been carefully and thoughtfully planned out to include two desserts—the AB Cheesecake and the Pillow. You have a choice between both.

The AB Cheesecake is as rich as a cheesecake should be but the mild acidity from the coconut-lime sorbet and the apricot compote does well to cut through that.

DESSERT OPTION 2 – PILLOW

The Pillow, on the other hand, is essentially an Earl Grey-perfumed white chocolate mousse with morello cherry that is served with chocolate ice cream and a honey-nougat wafer–the perfect indulgence for chocolate lovers.

Weekend brunches are always something everyone looks forward to and with this enticing line-up at Akira Back, there is no questioning where you should be headed to this weekend.

Enjoy this stellar weekend brunch at S$98++ (per pax) on Saturdays and Sundays from 12 to 3pm. Alternatively, you can drop by Akira Back during weekdays for their lunch, as they have also introduced new 3-course set lunches as well.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 3 miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Akira Back
30 Beach Road
JW Marriott Singapore South Beach
Singapore 189763
Tel: +65 6818 1914
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Esplanade/ Raffles City

This post is brought to you by JW Marriott Singapore South Beach.

Photo Credit: facebook.com/southpawbarnsushi

Southpaw Bar & Sushi is a modern Cali-styled sushi bar that serves up affordable omakase dinners available in three different price ranges as well as an unconventional whisky and sushi pairing. Set in Cavan Suites at Jalan Besar, this brand new dinner-only outfit will have you fed very well.

The kitchen is helmed by Chef Kenny who has 17 years of experience in Japanese cuisine under his belt. He prepares everything from scratch, from the wasabi which he grates himself to the soya sauce—so you can rest assured that nothing is overlooked here!

Photo Credit: facebook.com/southpawbarnsushi

The menu features three omakase sets. The Omakase Ume (S$68++) comes with a mini bara chirashi, while the Omakase Take (S$98++) and Omakase Matsu (S$138++) comprise seven and nine assorted pieces of sushi respectively.

All three sets come with an appetiser comprising white fish sashimi laced with lumpfish caviar and truffle-flavoured bonito flakes seasoned with rock salt as well as sashimi, miso soup and a dessert.

Photo Credit: facebook.com/southpawbarnsushi

If you are someone who favours whisky above all other spirits, then you are in for a treat because being an avid whisky connoisseur, owner Roy curates a smorgasbord of Scotch Whiskies of which you can pair with your food.

Whisky can be a great dinner companion with food, and although people may say that it is unconventional, it really isn’t at all.

Southpaw Bar & Sushi
11 Cavan Rd, Cavan Suites, #01-04
Singapore 209848
Tel: +65 9101 1941
(Closed on Sundays)
Mon to Sat: 6pm – 12am
Nearest Station: Lavender

An unsuspecting restaurant nestled in the corner of Clarke Quay Central Soho 2, JJ.Com Fish Mart is a Japanese eatery that enjoys immense popularity from more than just the working crowd in the Clarke Quay vicinity.

With prices starting at a reasonable figure of S$12.80 for a Chirashi Don and S$4.50 for a Maguro Maki, it is a no-brainer why this eatery is an all-time favourite for many.

The Assorted Fish Chirashi (S$16.80) is one delight you must order. This don comes with 4 different types of premium sashimi; salmon, tuna and swordfish are staples whereas the fourth sashimi is on rotation subject to the available fish of the day.

Although some may find comfort in consistency, a little surprise and unpredictability at meal time is always welcomed.

Do not be deceived by the small bowl. Our don came with 2 to 3 thick, juicy slices per type of sashimi, a generous helping of fish roe, a few slices of cucumber atop sweet sushi rice.

Although not the most affordable choice for an everyday meal, it is one we would splurge on again as the Assorted Fish Chirashi was worth every penny.

JJ.Com Fish Mart’s Tempura Shrimp with Aburi Salmon Maki (S$14.80) was the proud recipient of the SR Signatures award in 2016. This was unsurprising as the presentation and taste of the maki was nothing short of fantastic.

A thick slab of smokey melt-in-your-mouth aburi salmon is layered precisely atop the rice filled with crispy and sweet tempura shrimp. Finally, the maki is topped off with Bonito flakes and Japanese mayonnaise drizzled all over the plate.

Overall, we can certainly say that JJ.Com Fish Mart is one Japanese eatery that we will be adding to our list of favourite casual Japanese eateries and it is definitely one worth the visit.

JJ.Com Fish Mart
6 Eu Tong Sen Street, The Central #01-68/69 Singapore 059817
Tel: +65 6221 0339
Daily: 12pm – 10pm
Nearest Station: Clarke Quay

About the writer
A member of the team at ladyironchef, Claire’s mission is to lead a life without regrets—to explore the world and its treasures boldly. When she isn’t pursuing her interests in writing, academia and music, Claire spends her free time with family and her pets. She also hopes to run her own animal shelter in the future.

Japanese rice bowls are all the rage and we are happy that the trend is here to stay. Besides Kuro Maguro which just opened earlier this year, we have discovered another gem in Tanjong Pagar that offers affordable donburi.

Salmon Samurai in 100AM Mall mainly features S$9.90 customisable salmon donburi sets. Of a mere 10-minute walk from Tanjong Pagar Station, the Japanese eatery’s prime location and hospitable service make it a popular dining location for those who are working in the vicinity.

Ready for this quick and affordable salmon don fix?

Salmon Samurai goes by an efficient semi-self service concept where diners will make payment at the counter and collect their utensils before taking a seat. Once your food is ready, the wait staff will bring them to your table.

We decided to go with brown rice for our Garlic Shoyu Salmon (S$9.90). The huge serving came with generous pieces of tender salmon and an onsen egg sitting atop a bed of warm and moist brown rice.

If brown rice is not your thing, you can also choose to have your salmon with udon or mixed salad. For more flavours in your bowl, there are also extra toppings such as avocado and ebiko.

Don’t forget to complete your meal with a Warrior Maki (S$9.90). We really enjoyed the combustion of flavours which came from the crab meat, salmon sashimi, fresh cucumber and savoury chicken floss. The creamy garlic mayo added an interesting sweet and sour note to it.

Apart from Garlic Shoyu Salmon, diners also have other choices including Salmon Sashimi with Avocado, Salmon Mentaiko, Spicy Salmon and Salmon Poke (S$9.90).

While options are rather limited, the dishes are hearty and unpretentious just the way we like it.

Salmon Samurai
100 Tras Street
#03-22 100AM
Singapore 079027
Tel: +65 6543 6823
Mon to Fri: 11am – 8pm
Sat & Sun: 12pm – 6pm
Nearest Station: Tanjong Pagar

Do you know that there is a little Japan Town in the City Hall precinct?

CHIJMES is home to 7 great Japanese restaurants. The central area of CHIJMES sits a beautiful cathedral and surrounding it are lush flowers and greenery. Within the area, there are your Japanese restaurants and bars.

This includes popular names such as Tatsu, Gyu-Kaku and Ikkousha Ramen. The Japanese restaurants in CHIJMES focus on different things – some specialise in ramen, others in healthy Japanese dishes. You can also find a traditional sushi bar with the freshest catch of the day.

With just a minute’s walk away from City Hall MRT and many surrounding bus stops, CHIJMES is easily accessible via public transport. If you drive, parking rates are reasonable too. Here are 7 Japanese Restaurants in CHIJMES to love.

#1 ASHINO

For an authentic sushi bar experience, visit Ashino at CHIJMES. Do not let the 10-seater restaurant’s obscure location deter you!

A multi-course lunch at Ashino ranges from S$120++ to S$250++ per pax, but what you get return is aged sushi prepared by Japanese Chef Taku Ashino who previously fronted Hide Yamamoto at Marina Bay Sands.

Over here, guests get to savour “shari–sushi rice” which has been cooked in an iron kettle with air-flown Mt Fuji water. The succulent Botan Ebi – sourced from Hokkaido – has been aged for three days and the end result is an insanely delicious shrimp sushi with a subtle sweet aftertaste. The aged chutoro and grilled nodoguro were unforgettable too. Quality sashimi always enhances a sushi experience.

#01-23 CHIJMES, 30 Victoria St
Singapore 187996
Tel: +65 6684 4567
Closed on Mondays
Tue to Sun: 12pm – 2pm, 6pm – 11pm
Nearest Station: City Hall

#2 GYU-KAKU

Gyu-Kaku is a reputable Yakiniku restaurant chain with over 600 outlets in Japan and five stores across our sunny island. The grilled meat specialty Japanese restaurant is perfect for those with a carnivorous appetite – but of course, healthy greens such as Horenso Spinach Salad (S$6++) are available too.

But we say focus on the meats.

Order the 180-gram Kagoshima Wagyu Premium Loin Steak (S$78++) – a premium well-marbled delicate Kagoshima beef that has so much fatty goodness to love.

Fancy a feast? Why not get the Gyu-Kaku Premium Set($61++ per pax, min. orders of 2 pax required) which includes Australia Wagyu Thick Tongue, Australia Wagyu Karubi, Kagoshima Wagyu Chuck Karubi, Kurobuta Belly, Kimuchi, Soup, Rice and more.

#01-01/02 CHIJMES, 30 Victoria St
Singapore 187996
Tel: +65 6333 4001
Daily: 12pm – 2.30pm, 5.30pm – 11pm
Nearest Station: City Hall

#3 IKKOUSHA RAMEN

Ikkousha Ramen resembles a very authentic Japanese ramen bar with a cosy and intimate seating, complete with counter seats. The menu is pretty extensive and there are many different ramen choices to pick from.

The most popular one is the Tonkotsu Special (S$16.50), and it is also the most value-for-money bowl here. The pork broth is very creamy and extremely flavourful, and it comes with springy thin ramen noodles, soft flavoured egg and a generous amount of pork cha-shu.

Also, try the God Fire Ramen (S$14) – which is a spicy ramen option where you can pick your preferred spice level (level 1 to 4). But be warned that even level 2 is extremely spicy!

#01-07 CHIJMES, 30 Victoria St
Singapore 187996
Tel: +65 6338 8460
Daily: 11.30am – 10pm
Nearest Station: City Hall

#4 ON-YASAI

This is for all Japanese hotpot lovers. On-Yasai’s Buffet course represents great value when you are super hungry (adults – S$39.90++ per pax, kids/ seniors – S$29.90++ per pax) represents great value when you are super hungry.

The buffet includes five types of meat – beef karubi, beef chuck, pork collar, pork belly and chicken thigh – and unlimited dishes under the seafood, sushi, tempura, sides and vegetables section.

Customers are entitled to two types of soups;  the selections include  Golden Truffle Soup, Hokkaido Miso soup, Herbal Paiton Soup, Homemade Sichuan Soup, , Secret Sukiyaki Soup or Soya Milk Soup. A complimentary dessert is included in the buffet too.

You now know where to head to the next time you and your loved ones find yourselves craving for a crazy Japanese spread!

#01-03/04 CHIJMES, 30 Victoria St
Singapore 187996
Tel: +65 6336 4002
Daily: 12pm – 3pm, 5.30pm – 11pm
Nearest Station: City Hall

#5 TATSU

Boasting a 28-seater restaurant with sushi bar and a teppanyaki counter, Tatsu is the ideal venue if you are after a gastronomical Japanese experience. Sit back, relax and watch in awe as the teppanyaki chefs cook up a theatrical storm!

Do not leave Tatsu until you have had their Flambé Wagyu Beef (S$168++) and Live Lobster (seasonal price).

The former is a high-quality marbled Japanese beef with intense marbling while the latter is a superbly fresh chef-recommended sweet crustacean. Both aromatic meats have been cooked till fork tender and are absolutely scrumptious.

To get more bang for one’s buck, order the Teppanyaki Course instead (from S$68++ to S$158++ per pax) where you get to indulge in a plethora of Japanese delights such as cod fish, wagyu steak, king prawn, scallop and lobster.

#01-08 CHIJMES, 30 Victoria St
Singapore 187996
Tel: +65 6332 5868
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: City Hall

#6 SHIROKIYA

Shirokiya focuses mainly on healthy Japanese dishes, with many of their menu items featuring Hyaluronic Acid and Collagen. While many go for their sumptuous hot pots, they also have great lunch options that are wallet-friendly.

Each of their lunch sets come with rice, salad, miso soup and pickles as well. Our favourite ones are the Luxury Salmon and Salmon Roe Rice Bowl (S$25) and Unagi Rice in Hot Stone Bowl (S$20).

If you are a salmon lover, treat yourself to the Luxury Salmon Bowl – filled to the brim with raw salmon, lightly torched salmon, fresh salmon roe and more. Lots of salmon goodness indeed! They also have a tuna option with a huge dollop of negitoro (chopped salmon and leek).

#01-05/06 CHIJMES, 30 Victoria St
Singapore 187996
Tel: +65 6337 5188
Mon to Thu, Sun: 12pm – 11pm
Fri & Sat: 12pm – 1am
Nearest Station: City Hall

#7 TONKATSU & SAKE BAR TONZAEMON BY MA MAISON

TONKATSU & Sake Bar Tonzaemon by Ma Maison has nailed it with their fragrant breaded deep-fried pork cutlets. Crispy on the outside, soft and juicy on the inside; these beautiful golden brown tonkatsu have successfully achieved an excellent texture thanks to the carefully aged and marinated meat used.

Lunch sets are very affordable and start from S$17.80++.

We highly recommend the Kuro Buta Katsu Set (S$31.80++) – diners can opt for either pork loin or pork fillet – which is essentially a Japanese heritage pig breed specially raised for its flavourful fatty meat. Note that every set is served with rice, tonjiru soup and pickles.

Itadakimasu!

#01-09 CHIJMES, 30 Victoria St
Singapore 187996
Tel: +65 6338 5907
Daily: 11.30am – 3pm, 5.30pm – 11pm
Nearest Station: City Hall

This post is brought to you by CHIJMES.

Nouvelle Fusion Kitchen & Bar takes centre stage at SCAPE as an edgy fusion restaurant with signature tapas conveyor belt. It is uncommon to see anything other than sushi on conveyor belts, and Nouvelle Fusion Kitchen & Bar sure wins for novelty.

This very modern restaurant boasts a funky interior with colourful neon lights. The spacious cushioned booth seats make it very intimate and comfortable to hang out at, and ordering is made convenient with e-menus via iPad.

Here’s other tidbit – the fusion tapas conveyor belt items are all at a flat price of S$1.50 per plate.

Besides tapas, Nouvelle Fusion Kitchen & Bar also serves classy fusion mains with equally reasonable price tags. Think risotto, duck confit and so much more. Nouvelle Fusion Kitchen & Bar is surely a new restaurant in Singapore to love and check out in 2016.

FUSION TAPAS ON THE CONVEYOR BELT

The belts are lighted up with colour-changing neon lights; very fun, very trendy. And the selections on the conveyor belt will not “disappoint you” with the usual options of sushi and sashimi; instead, expect unique creations and interesting tapas that feature both Asian and Western ingredients. Some of our favourite tapas items were Duck Rillette Tartlet, Mushroom Tartlets with Feta Cheese, Salmon Tartlet and Iberico Ham with Fresh Melon.

All these bite sized treats are priced at S$1.50 per plate – regardless of what they are!

SUSHI & SASHIMI OPTIONS

This is not a fusion restaurant without sushi; you still get your Japanese food fix, in unconventional ways. The King Salmon Belly Aburi with foie gras (S$4 each) was to die for. Everything just melts in your mouth; delightful to say the least. It is one of those one-bite-wonders that really hits the spot, and you bet everyone at the table went gaga over it.

Another contender (especially for those who do not take salmon) was the Hamachi Belly Aburi (S$4 each).

Torched and slightly fatty, this winter fish sashimi is less fishy and easier to eat for all of you who are not huge fans of raw fish. Hamachi is Japanese amberjack, or more commonly known as yellowtail tuna.

DRINKS

We had both the Matcha Miruku (S$13) and the Iced Lemon Tea (S$7). And of course, being huge fans of matcha latte, the former worked better for us. The matcha did not reek of the generic processed taste and was a very pleasant drink alongside the dishes at Nouvelle Fusion Kitchen & Bar.

A-LA-CARTE MAINS & OTHER DISHES

The mains here really surprised us as we did not think that the mains could top the tapas dishes. The Ikura with Blinis (S$10) – was a surprising hit with everyone. The ikura (salmon roe) was generous and the mini blinis really balanced out the saltiness of the roe. The portion is also just right for sharing.

There was something about the perfectly cooked soba noodles that was simple but so refreshing; this dish of Cold Yuzu Somen (S$8) is good for days where you prefer light meals.

We know foie gras is not for everyone, but we have to point out that Nouvelle Fusion Kitchen & Bar’s rendition is our idea of temptation.

The price is not only reasonable, this Miso Foie Gras (S$14) was beautifully pan-fried and the presentation is the cherry on top.

Chirashi-don is not hard to find, but at Nouvelle, we have the Chirashi Tartare (S$12). Essentially diced sashimi atop sushi rice, this presentation is ingenious.

It is served with Yuzu/Shoyu foam on the side (which also comes as an add-on version for the sashimi platters), and this dish has redefined how chirashi-don can be enjoyed.

On to the main stars, which are the risottos; you’d be surprised by the renditions. The Truffle Cod Risotto (S$22) was stunning.

Every grained was cooked to perfection with a lovely truffle aroma, and the cod comes in a substantial portion that makes the dish so value-for-money.

The Curry Chicken Risotto (S$18) sure wowed us for its creativity and brilliant layers of flavours. The chicken was made into a roulade with ham and cheese, then battered and deep-fried to a golden brown.

Served on top of a bed of tasty curry risotto rice, which strangely reminded us of the Singaporean-style curry chicken rice, this risotto is one hearty and homely dish with a unique twist.

From the crisp skin to the tender meat inside, Nouvelle’s Duck Confit (S$22) is one of those dishes that will totally keep us coming back for.

This Matcha Fantasy (S$8) is such an adorable dessert dish that we can’t help falling in love with. Well, matcha anything always works for us, and the mini ‘watermelon’ mochi on the top only added to the likability of the dish.

For the latest updates, go to www.nouvellefoodconcepts.com, and like Nouvelle on Facebook and Instagram.

Nouvelle Fusion Kitchen & Bar
Scape, #03-03,
2 Orchard Link,
Singapore 237978
Tel: +65 6834 4063
Daily: 11.30am – 10pm
Nearest Station: Somerset

This post is brought to you by Nouvelle Fusion Kitchen & Bar.

We had one of our best Japanese meals this year at Ginza Yoshihiro.

And this is one new Japanese restaurant in town that you definitely must know about. With over 30 years of history, Ginza Yoshihiro first started their family legacy at Ginza, Tokyo. Priding themselves on their signature specialty oden, the Japanese restaurant enjoys great popularity and is now spreading the love of Japanese food in Singapore.

Ginza Yoshihiro at Marina Mandarin Hotel is everything we want in an authentic Japanese restaurant, and if not, more. We dare say it is one of the best new Japanese restaurants in Singapore.

As mentioned earlier, Ginza Yoshihiro sits within Marina Mandarin Hotel. One might be influenced by the common perception that restaurants sitting within a hotel property is “bad and touristy”, but Ginza Yoshihiro will defy this social misconception.

There is almost no restaurant in Singapore that specialises in oden – a healthy dashi broth with different ingredients such as boiled eggs and fish cakes – and Ginza Yoshihiro might just be the first. And the best.

Ginza Yoshihiro boasts a modern-cum-traditional facade. There is a stylish bar area where you can indulge in premium whiskeys and sake, and you can have your meal the traditional way – either at regular tables or at the communal sushi counter where you can watch the chefs in action, or in a private room (which requires advanced booking).

Helmed by Chef Nishioka, who was formerly the chief sushi chef at Hide Yamamoto, the Singapore outpost of Ginza Yoshihiro will not disappoint you.

We had one of the best Japanese meals here, and because Chef Nishioka has such a flare with performing with his knives and whatnot, we were entertained throughout lunch as he prepared our dishes and chatted with us about Japanese cuisine.

Here at Ginza Yoshihiro, the oden is a definite must-try. With zero fat content altogether, the broth is a light one that comes with a distinct sweetness, and the classic serving (served with every set meal) comes with a stunning centrepiece of a tomato.

Yes, it is a tomato! By smashing the tomato and pressing it into the soup, the oden is naturally sweetened and has a tinge of tanginess. The oden comes in different variations, and if the classic one is not enough to satisfy you (which we doubt), opt for the a la carte ones which feature add-on ingredient choices such as king crab legs, Kagoshima beef and a variety of fresh fishes.

It is brilliant how a simple oden can be glorified when cooked with premium ingredients, and that is the beauty of Ginza Yoshihiro’s signature oden – that the broth base is sweet, and can be transformed to just about any flavours with your preferred choice of ingredients while still retaining the distinct dashi aftertaste.

Now, bring your attention to the lunch sets. They may not be the “cheapest” sets, but they are definitely superb value for quality Japanese food.

If you are feeling particularly hungry and want to treat yourself to an exquisite meal, we suggest the Sushi Gozen (S$88) set. All of the set meals here come with an appetiser, the signature oden and dessert of Japanese ice cream. You get a big variety of Nigiri sushi that ranges from Bluefin tuna maguro to fresh and creamy uni (Sea Urchin). No fuss; just classic sushi prepared with fresh imports from Tokyo’s Tsukiji market, with the finest slicing skills by the sushi chef.

The Tempura Gozen (S$52) set comes in a generous portion. With a tempura platter that comes with their signature jumbo prawns (they are really huge and meaty!) and vegetables, the tempura is served with a side of matcha salt that is quite the best complement for the deep-fried goodies.

How good does the Oden Wagyu Gozen (S$58) look? The signature oden is prepared with strips of Kagoshima wagyu, daikon and konnyaku. You do the same – smash the tomato in to the soup, then eat them altogether for a lovely sweet and tangy taste.

And of course, our love for chirashi don never dies. The Bara Chirashi Don (S$38) is our favourite lunch set – with a bed of extremely fresh cubed sashimi atop sushi rice, this bowl is really worth your money. Lunch is definitely satisfying with this bowl, oden and dessert.

When Chef Nishioka whipped out the huge piece of Bluefin tuna to be sliced into sashimi, we stopped eating and just stared at him while he swished his knife. He perfectly ‘dissected’ and produced three perfect sections of Ootoro, Chutoro and Akami; the first being the fattiest and most prized, and the last being the leanest and most common cut.

Have a hankering for fresh tuna sashimi? Now you know where to head to. The fish are flown in every 2-3 days, and prices here for sashimi are also kept reasonable so that patrons have access to the best from Tsukiji Market.

Dinner at Ginza Yoshihiro is most befitting with their Omakase sets. ‘Omakase’ simply means to let the chef decide. The dishes served vary all the time, but they are often creative presentations and interpretations of the season’s ingredients. You can choose from a couple of sets starting from S$148 per person.

You get a total of 9 courses including desserts, and we guarantee you will be so pampered by the chef and his generosity.

On the month that we went, the seasonal ingredient was shirako, or in layman terms, cod fish sperm. Sure, it sounds every bit intimidating, but this odd dish was surprisingly tasty with a delightful creamy texture.

That is what we love about omakase – that in the sheer unpredictability lies excitement and anticipation, and the dishes and ingredients will surprise you. It is like signing up for a mystery present and discovering new favourites that you wouldn’t otherwise order on your own.

The sushi platter was one of the highlights of our omakase meal. As with the Sashimi platter, it features generous strips of various in-season sashimi atop vinegared rice.

You see, omakase need not mean anything scary or out of the norm. The dishes can come in the simplest form of Japanese cuisine, with the aristocracy simply lying in the most forgotten aspect of Japanese cuisine – the art of slicing.

Ginza Yoshihiro has won our hearts in every aspect. And it is going straight into our list of all-time favourite Japanese restaurants in Singapore.

Ginza Yoshihiro
Marina Mandarin 04-600
6 Raffles Boulevard
Singapore 039594
Daily: 11.30am – 3pm, 6am – 10.30pm
Tel: +65 6734 8842
Nearest Station: Esplanade

This post is brought to you by Ginza Yoshihiro.