Unagi Ichinoji: Tasty Unagi with a 125-year History

Author: Alex Chua

When you’ve got warm company and unagi what more do you need. Opened by one of Tokyo’s most well-known unagi restaurants with a stellar 125-year history, Unagi Ichinoji surely can satiates your unagi wants with ease. Located at EAT At Seven at Suntec City and Riverside Village Residences, the premise looks like an izakaya with traditional wood panelling, superb customer service and authentic Japanese vibe. It is probably the next best place to dine and unwind if you don’t have the luxury of time to fly to Japan.

Unagi Ichinoji

One can’t say they have stepped into Unagi Ichinoji without tasting unagi – that’s what they are specialized for. The Unagi Kaisen Hitsumabushi Set (small S$25.80 and Medium $33.80) comes with a slab of freshly grilled unagi fenced by a chirashi-style array of fresh sashimi including salmon, tuna, squid and octopus, all air flown from Japan. It is absolutely a gratifying experience chopping down the luscious piece of fish. Even the fluffy rice is well taken care of. The Japanese Hokkaido rice is coated with a special in-house marinade to give off that exquisite flavour.

unagi ichinoji

The Unagi Wagyu Set (S$36.80) uses A5-grade wagyu imported fr Kagoshima Japan & restaurant’s signature freshly grilled unagi. Accompanied with unagi chawamushi and Japanese pickles. Tender charcoal grilled beef & umami unagi, a bowl I would surely grab when I am feeling indulgent.

unagi ichinoji singapore

For the non-unagi lovers (is there any really?), there is the Chicken Hitsumabushi Set ($26.80). Fresh organic chicken (Sakura Chicken) is used to give it a more succulent texture. Charcoal grilled elevates the palate with a smoky note. For me, however, it would be unagi anytime.

unagi ichinohi singapore

Now, if you don’t know what is Hitsumabushi, there are actually 3 special ways of eating it to experience different flavour profiles. First, divide the bowl into four portions. Enjoy the first portion on its own and relish the depth of flavour of the eel. Then, for the second portion, add nori (seaweed), wasabi and green onions to the Hokkaido rice and eel. For the third portion, add the clear dashi to the abovementioned mix. The final portion can be enjoyed however you fancy. Personally, I very much prefer to enjoy by its original form without any condiments.

Unagi Ichinoji
Address: 01-05 Riverside Village Residences, Robertson Quay Singapore 238251
Operating Hours: daily 11.30am to 3pm; 5.30pm to 10pm

ALBION Milk First – EXAGE Advance Milk and Moist Full Lotion Review

FLASH THIS BLOGPOST AT ALBION TAKASHIMAYA TO REDEEM A COMPLIMENTARY TRAVEL SIZED EXAGE MOIST ADVANCE MILK. ONLY VALID FOR THE FIRST 20 READERS OR WHILE STOCKS LAST!

I have always been a fan of ALBION Skin Conditioner and recently, my knowledge of ALBION widened after attending the launch of ALBION Moist Advance Milk, which promotes their unique skincare method – Milk First.

I never understood why it was necessary to apply milk before lotion but after using ALBION EXAGE range for more than a month now, and seeing the results, I finally understood why!

There are two key beliefs in Milk First:

  1. The Best Timing
    “”Because your skin is delicate and prone to losing moisture and oils, it is vital to promptly fix your skin’s moisture balance “after using face wash” in order to properly care for the stratum corneum (the outermost layer of the skin).”Not sure if you girls apply your skincare right after using face wash, but for me, I always apply my skincare within 30 seconds after I wash my face as I feel that my face is the cleanest at that point of time. So I can safely say that, even though my rational isn’t right, I did obey Milk First – The Best Timing belief after all!
  2. The Best Moisture Balance
    “Instantly creates the perfect balance of moisture for your skin.”Your skin is often rough and dry after a facial wash as the moisture and oils are washed away from your face, and this includes both the good and bad oils. Therefore it is important to apply Milk Lotion on your skin first to restore the moisture needed. ALBION’s Milk lotion is the perfect balance of water-base moisture, natural moisturizing factor and oil-base moisture.

I have been using the ALBION EXAGE range for close to a month now and I really LOVE the after effect! My skin glows after every use. Yes you heard me right – after every single use.

I am currently using the full range – Clear Moist Wash, Moist Advance Milk II, Moist Full Lotion II and Vital Focus.

Albion EXAGE

First things first, the Clear Moist Wash has a very creamy texture that I love. My skin feels bouncier right after every wash. I have very dry skin so it is very rare for my skin to feel bouncier after a wash. Sometimes, my skin feels tight with certain face wash and that is when I know that the product isn’t suitable for me.

albion exage review

For their Step 2 and 3, it is highly recommended to use their facial cotton for their milk and lotion as it helps to enhance the absorption.

One pack of ALBION cotton contains 120 pieces of cotton and costs only $7! And rest assured this is high-quality cotton is specially created to ensure that your face doesn’t get scratched when massaging your Milk Lotion into your skin.

Albion

I love the pleasant scent of both the Milk and the Lotion. They have a very soothing scent which starts and ends my day right. The milk lotion has a creamy texture and 3 pumps are all you need for your entire face.

Albion

The Lotion on the other hand, has a milky watery texture. Massage the milk into your skin and pat the lotion onto your face with the cotton pad gently. Doing it the correct way can help shrink the size of your pores if you have enlarged pores like mine.

Watch the videos below so that you can apply the Milk & Lotion correctly. Do note that applying the products the right way can bring out the maximum efficacy of the products.

Albion EXAGE

I always end my regime with Vital Focus, which seals in all the goodness into my skin. As compared to the days where I have yet to embark on Albion Milk First journey, my face is now a lot smoother.

Some friends even commented that I haved the marriage glow. The truth is…. I changed my entire skincare regime!

When the people around you notice the improvements more than you, it shows that the products are working well for you.

If you are keen to give them a try, ALBION can be found at Takashimaya Department Store, Metro Centrepoint and Robinsons Raffles City.


FLASH THIS BLOGPOST AT ALBION TAKASHIMAYA TO REDEEM A COMPLIMENTARY TRAVEL SIZED EXAGE MOIST ADVANCE MILK. ONLY VALID FOR THE FIRST 20 READERS OR WHILE STOCKS LAST!

Go Mentaiko Madness on RE&S 30th Anniversary Celebration

Author: Alex Chua

Celebrating its 30th year anniversary, RE&S launches exciting promotions starting with ‘Mentaiko Madness’ at four of its restaurant concepts: Tokyo Eater Pop-Up Store, Kabe No Ana, Men-ichi Japanese Ramen and Ichiban Sushi. For those of you who are clueless about mentaiko – it is a mildly spicy version of tarako (salted cod roe), a popular umami-packed ingredient in Japan. Its versatility allows easy pairing with rice or noodles to create appetising snack or meal. For RE&S, the popularity of this crowd-pleasing ingredient inspires new culinary creations, and over 21 dishes from these four restaurants will have mentaiko in it.

Tokyo Eater Pop-Up Store


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Leading the Mentaiko bonanza charge is Tokyo Eater Pop-Up Store, featuring a menu exclusively dedicated to all things mentaiko. From now till September, you can order items include Aburi Mentai Mayo Salmon Don ($14.80), Mentaiko Mazesoba ($12.80/ $13.80 with onsen egg), Mentaiko Mayo Cheese Imo Mochi ($2.30) and a not-to-be missed Mentaiko Ice Cream ($3.90).


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Mentaiko Mazesoba is one case in point of how I would prefer my mazesoba to be. The deliciousness comes when you stir and mix the components of the dish before slurping. The al dente noodles is topped with generous hunk of mentaiko, pork chashu and bamboo shoots. Tossing this dish is a fun and aesthetically-pleasing endeavour and, of course, tasted on-point.

Ichiban Sushi


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If you’re dining with a big group or family, then Ichiban Sushi could be the preferred dining option. Look forward to noteworthy dishes like the Kaisen Mentai Roll ($13.90), Tori Mentai Cream Udon ($12.90) and the unforgettable Ishiyaki Mentai Chazuke Wazen ($21.90). My all-time favourite Mentaiko Ice Cream is also served here =)

The Ishiyaki Mentai Chazuke Wazen (above) comes with flavourful stir-fried pork belly and onion pieces, served over rice in a hot stone bow; with a whole wedge of mentaiko, alongside seaweed-battered dory fish with Japanese tartar sauce, chawanmushi and mentaiko ice cream! Wholesome, complete, value-for-money, definitely suitable to those with big appetite!

Men-ichi Japanese Ramen


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Well-known for their collagen rich tonkotsu soup made with the perfect balance of pork and vegetables, Men-ichi Japanese Ramen is one store I patronizes frequently whenever there is a need to satisfy my ramen-slurping indulgences. And Hakata Mentaiko Tonkotsu Ramen ($14.90) definitely hits the spot when it comes to comfort food. Brewed on high heat for over 10 hours, giving it a rich and milky consistency. Topped with ramen, spicy cod roe, Japanese charsiew, half-boiled egg, this piping hot bowl warms my soul like a welcoming embrace.

Kabe no Ana


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Fun fact: did you know that Kabe no Ana is the original mentaiko spaghetti creator in Japan?

This Japanese-Italian fusion restaurant has upped the ante with four new mentaiko creations, including Mochi Mentaiko Pizza ($16.90), Mentaiko Gnocchi Set ($22.90), Mentaiko Maze Spaghetti Set ($21.90) and Mentaiko Cream Sauce Omu Rice Set ($22.90).

I simply find the thin-crust Mochi Mentaiko Pizza irresistible. Replacing the base with mentai mayo instead of tomato sauce and creative toppings such as Japanese mochi, squid, prawns and seaweed, making it a truly unique yet elevated pizza experience!


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Saving the dessert to the last, the Mentaiko Ice Cream is rich and creamy with a spicy endnote. Taste like innocent vanilla ice cream yet intriguingly smoother with a satisfying kick in it. For the adventurous dessert-lovers, definitely remember to grab a cup before ending the meal!

Mentaiko Madness at RE&S Promotion Dates
From now till September (Tokyo Eater Pop-Up Store)
From now till 4 June (Men-ichi Japanese Ramen and Ichiban Sushi)
From 3 April until 2 July (Kabe no Ana)

First Dedicated Duck Ramen in SG – Ginza Kamo Soba Kyudaime Keisuke

Author: Alex Chua

Ever had duck ramen in Japan?

While duck is uncommon in Japanese cuisine, Chef Keisuke Takeda’s many years of French culinary experience in French cuisine is no stranger to this robust red meat. Dubbed the Japanese ‘Ramen King’ due to his diverse portfolio of 12 stalwart brands, including Ramen Keisuke Tonkotsu King, Ramen Keisuke Tori King and Ramen Keisuke Lobster King, his ‘kyudaime’, or ninth ramen concept and the 13th restaurant under Ramen Keisuke Group, is the first ramen restaurant dedicated only to duck.

The 32-seat eatery offers 5 ramen choices, including two variations of duck broth (rich and clear), spicy miso, tsukemen (dipping noodles) and mazesoba (dry ramen). All ramen is served with slices of premium Irish hybrid duck – favoured for its ample fat that adds to the tender texture and rich flavour of the flesh.
I love the Hybrid Duck Tsukemen (picture above) – $19.90 for its visually arresting presentation and the flavourful slices of duck. Not forget to mention the bowl of rich duck soup enhanced with bonito flakes for that extra oomph. Lovely!


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For those who enjoy a light, succulent soupy ramen, the Hybrid Duck Broth Ramen (Clear Soup) – $14.90 | With Flavored Egg – $16.90 | Special – $19.90 is prepared with whole Irish hybrid duck and kelp. The clear soup is simmered over low heat for 5 hours to extract the distinctive essence of duck, while preserving a light and refreshing taste.

For a richer variant, try Hybrid Duck Broth Ramen (Rich Soup) – $14.90 | With Flavored Egg – $16.90 | Special – $19.90, where duck bones and herbs are added to the stock and boiled for at least 8 hours over a strong fire.


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I’ve learnt something new. The ‘maze’ in Hybrid Maze Soba (Dry Noodles) – $14.90 means to ‘mix’, the components of this dish are meant to stirred and combined before slurping. The al dente noodles come topped with steamed duck slices, bamboo shoots and a deep-fried egg wrapped in seaweed. Tossing this dish is a fun and aesthetically-pleasing endeavour and, of course tasted on point. Which is why this is my personal favourite dish!


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For those who needs rice as their staple food can order the Kamo Ju ($29.90), a simple rice bento with 10 generous, succulent slices of steamed pinkish duck. A fantastic treat for fitness buffs to up their protein level!

Ginza Kamo Soba Kyudaime Keisuke
16A Lorong Mambong, Holland Village
Operating Hours: 11.30am to 2.30pm and 5pm to 10pm (weekdays), 11.30am to 10pm (weekends)

Flavourful Fare in the Park with Toriyard

Author: Alex Chua

I am always thrilled when there is a new food option opening in the parks. Toriyard, the first Japanese yakitori joint to be located at Bishan Park, serves not only sumptuous yakitori. It also tries to convey a sense of home with nature’s lush greenery. And don’t be intimidated by the fancy exterior. The prices here are friendly, well suited for the residents here. It is a chic option for a good and inexpensive meal.


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There are three seating arrangements in this 129-seater Toriyard – indoor, al fresco and the VIP room (picture above) where corporate functions can be held. The industrial aesthetic is kept minimalist with metal tables, freshened up with pops of color from the red accents and blue and green chairs. In the middle of the spacious glass house stood the open-concept grill station, where gourmands can relish the sight of their ordered meats cooked to perfection with Japanese-imported charcoal grills. The menu is curated and designed by Tokyo native Chef Hasegawa Isao who has had close to 4 decades of culinary experience in various countries including Japan, France and Malaysia.


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The first dish – Sashimi Salad ($19) is a colourful, visually appetising starter. All the elements work. The robust slices of fish (salmon, swordfish and tuna), sweet prawns and the accompanying leafs of vegetables. Next, my favourite Onsen Tamago Cocktail ($17), which happens to be chef favourite as well, an elevated version of the onsen egg with foie gras, samon roe and sea urchin. The simplicity in taste and exquisite presentation only wows me asking for more of this dish.


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Toriyard features an extensive Japanese yakitori (grilled skewers) in the menu. Expect the classic tori (chicken) skewers, along with grilled beef and pork, fresh seafood and vegetables that will please diverse palates. My personal favourites are the flavourful Gyu (US Angus Ribeye $8), Momo (Chicken thigh $7), and Ebi (tiger prawns $6).


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Special mention about Momo, where Chef Isao demonstrated live to us how the chicken thigh meat is carefully rolled in chicken skin before being skewered and trimmed to ensure an even grill. His careful preparation of the dish shows in the crispy chicken skin juxtaposed against the tender, juicy chicken meat.


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For dessert the Jikasei Chiffon ($14), a fluffy matcha-red bean chiffon cake served with warabi mochi and vanilla ice cream helmed from Hokkaido prefecture. The warabi mochi was outstanding with it’s smooth consistency, and the light dusting of soybean powder that was not too sweet. My only quibble with it is maybe there can be more red bean in the chiffon cake but that would be nit-picking.


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Toriyard
1380 Ang Mo Kio Avenue 1, Bishan Park 2, Singapore 569930
Facebook/ Instagram: @Toriyard
Tel: 9296 5988

Get Bowled over by Tendon Kohaku’s Secret Homemade Sauce Only Available at Chinatown Point

Author: Alex Chua

If there’s something eventful in Singapore on 6 February, it would be the opening of Tendon Kohaku’s newest outlet at Chinatown Point. The largest seating capacity amongst the other three outlets, the 44-seater restaurant also boasts a private cosy corner that can host 12 to 14 diners. To make this a more remarkable and ceremonious occasion, Tendon Kohaku’s launched a new offering with a secret homemade sauce, exclusively available at Chinatown Point!


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So what’s there to rave about the new opening of just another Tendon bar?

If you haven’t heard of them yet, Tendon Kohaku is widely recognised as the best tendon eateries in Singapore. You can find a long queue snaking out from its first outlet at Eat at Seven at Suntec City, and its about an hour-long, just to wait for a simple yet delicious bowl of rice with fried tempura atop. It’s secret? The draw factor lies in its rich batter, fresh ingredients and in-house sauce.


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Now there’s something that could draw you specifically to its fourth outlet – the Seasonal (Winter) Special, Ocean Gems Tendon ($23) drenched in in-house secret wasabi sauce. Comprising of fresh catch such as prawns, oyster, snow crab, king crab meat, scallop and more, topped with glistening globes of ikura (fish roe).

Unlike the usual Tendon Kohaku’s bowls, there is no vegetables tempura here, just a galore of neatly stacked seafood. The tempuras are all fried in a special seaweed batter which lent a unique scent to the whole bowl. Among all the pieces, I particularly enjoyed the fried king crab meat and snow crab, both sweet and juicy, enwrapped with a noteworthy crunch. Initially I didn’t taste the distinctive tear-wrenching wasabi, it was only until further confirmation with the friendly service crew that I was supposed to mix the slab of wasabi paste on the outer bowl with the tempuras and the rice itself did I realize how the bowl should be consumed.

There’s a list of grain types for you to choose at no extra charge, and I chose the 16 multi-grain rice which is less sugar-loaded yet more nutritious.

Tendon Kohaku Chinatown Point
Chinatown Point #02-34 Singapore 059413
Opening Hours: 11:30am – 4:00pm, 5:00pm – 10:00pm, Last Order 30 Min before closing

Kushikatsu Tanaka First Asian Debut in Singapore

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Author: Alex Chua

Regular izakaya patrons here would be elated to hear that Kushikatsu Tanaka, Japan’s No.1 Kushikatsu Chain, is opening its first Asian outlet in Singapore. Boasting over 165 outlets in Japan alone, this Japanese bar has brought its famous Osaka-style fried cutlet skewers and signature special dipping sauce to the little red dot’s clubbing district – Clarke Quay. It would be a fierce fight among other izakaya and Japanese restaurants in this prime area, but Kushikatsu Tanaka is least afraid of competition. Here’s 3 reasons I feel why this izakaya can not only survive but strive against other establishments.


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1) The Signature Golden Kushikatsu

From beef, prawn, asparagus, lotus root to even cookies and cream, there are over 30 variations of skewers to choose from. The great taste of the golden kushikatsu comes from their secret formula and preparation method. Using their own unique blend of oil, with panko flour, batter and sauce directly imported from Japan, ensures that original, authentic flavour are kept consistent.


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That distinctive crisp and light taste are what draws its customers to visit again and again. Paired with the well-balanced savoury sauce with a slight tinge of sweetness, you can realize the painstaking details that the chef has placed into the making of the perfect kushikatsu. Do note that double-dipping into the sauce bowl is prohibited!


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2) Chiritori Hotpan + Risotto

A great dish to warm the heart in the rainy December – early January period. This sizzling hotpan dish features thinly cut beef slices served on a bed of beansprouts, topped with beef offal and chili powder for a spicy and savoury flavour. After finishing the beef, you can throw in curry cheese risotto on the pan with curry powder, egg and rice to soak up the goodness of the remaining rich broth. This lovely dish reminded me of a quaint Japanese bar I had visited in Osaka this November, and it tastes exquisitely.


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3) DIY Onigiri

I am somewhat surprised by the fact that I would fancy this dish. With just plain rice, nori and choice of topping, plus with abit of crafty fingers to roll the onigiri into the desired shape and size, the overall taste is satisfying rich with the rice made al dente. Pure simplicity bliss!


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4) Bonus: Wide variety of Jim Beam Highballs
With over 15 varieties such as Triple Berry Highball, Triple Citrus highball and Aomori Ringo Highball, the restaurant prides itself as carrying the most comprehensive Jim Beam Highballs range in Singapore. Best yet, they are available at an affordable price of $6. Just remember to drink responsibly!

Kushikatsu Tanaka Singapore
3A River Valley Road, Merchant’s Court Clarke Quay
Block A, #01-01B, Singapore 179020
Facebook: Kushikatsu Tanaka SG/ Instagram: @kktanaka.sg

Savour a Mountain of Premium Maguro for Just $9.90 Till 31st December!

Mountain Meshi

Author: Sandra Koh

If you are always on an outlook for pocket friendly and delicious sashimi, then you’re in for a treat this December! For a limited time, Maguro Donya Miuramisakikou Sushi and Dining and Kuro Maguro are offering premium maguro (tuna) at just $9.90.


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We really got to salute the restaurants culinary team’s dedication on bringing the freshest maguro to every patron. Such that, only meat culled from blue fins and weigh a minimum of 280 kg from Miura Misaki Port (renowed maguro wholesaler in Japan) are used, as this ensures that the maguro have the perfect ratio of fat and lean meat. Both restaurants also practise the “super frozen” (-60 degrees Celsius) technique to freeze the maguro, as soon as they are caught. As such, absolute freshness is a guarantee.


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We were served with both the Maguro Mountain Gunkan, and Mountian Meishi (both priced at $9.90) during our visit. Both of the dishes actually consist of the same ingredients – otoro, akami, ikura toppings and fragrant sushi rice, presented in 2 different ways. The Maguro Mountain Gunkan takes the shape of a sushi and is served on a plate, where the Mountain Meishi comes in a delightful rice bowl filled to the brim with the ingredients. Don’t you just agree that both of the dishes are too beautiful to be eaten regardless of their presentation?


Maguro Mountain Gunkan
Maguro Mountain Gunkan


Mountain Meshi
Maguro Meishi


For less than $10, you get to experience 3 different contrasting sensations all in one bite (buttery & tenderness from otoro, savoury popping texture from ikura, and sour-sweet taste from the sushi rice). Trust us when we say it’s indeed therapeutic.

The orders are limited to 30 orders per day, and limited to 1 serving per person. Do note that the S$9.90 deals are smaller portions and not a complete meal in themselves, but hey you can always go ahead and order other equally delicious maguro dishes if you’re still hungry.

Get your maguro fix from 4th -31st December 2017 at :

MAGURODONYA MIURAMISAKIKOU SUSHI & DINING
(Maguro Mountain Gunkan)
3 Temasek Boulevard, Suntec City Mall, #03-314
Singapore 038983
66845054

OR

KURO MAGURO (Maguro Meishi)
7 Wallich Street #01-04
Singapore 078884
63868561

For more details, please visit: www.magurodonya.com

Don Don Donki is finally in Singapore!

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IF you have been to Japan before, I am quite sure that you may have stepped into Don Don Donki before!

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I took a media tour today and I must say that I am amazed! Their price points are not a lot higher than the Japanese store itself! You will also feel as though you are stepping into Japan once you step into the store.

Don Don Donki Orchard Central is their first flagship outlet in Asia and they aim to position the store as a “Japanese Brand Specialist” by offering products that are either made or designed in Japan.

The double-storey retail space is also open 24/7 so you can always pop by and do some late night shopping there.

They carry a wide variety of goods including food, household items, cosmetics and novelty goods.

Don Don Donki Meat Selection

Don Don Donki Bar

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My favourite sections have got to be the beauty section and party section!

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It really does feel like an amusement park here! And I swear that I will never come out of the shop empty handed ever. There is simply too many things to buy!

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They are also partnering with Hokkaido Marche for a Hokkaido-themed retail and dine-in space that features unique product offerings and successful tenants from the region.

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“No other Donki store carries such a broad diversity of food choices, and the partnership with Hokkaido Marche will further elevate the dining experience here. We hope this will be a refreshing retail concept that Singaporeans can look forward to and heartily enjoy,” said Mr. Okada.

Don Don Donki will officially open its store to the public on 1st Dec.

For more information, please visit: http://www.dondondonki.sg/

Embark On a Gastronomical Journey with NAMI Omakase Dinner!

NAMI Shop Front

Author: Sandra Koh

After months of rigorous renovation, Shangri-La Hotel’s iconic Tower Wing now features a brand new lobby, lounge and suites, along with various interesting flavours that satisfy even the most pernickety eater. The NAMI Restaurant and Bar situated at Level 24 is certainly one such place.

Helming the restaurant is Head Chef Akiba Shigeo, who culinary experiences include managing restaurants owned by Iron Chef Koumei Nakamura, along with preparing the wedding banquet the wedding banquet of Japan’s Prince Akishinomiya and Princess Kiko.


Sushi Bar
Credit: Shangri-La Hotel


We were presented with the Kitano Daichi Omakase- a 7 course meal dinner on our night of visit. First on the omakase set was the dual appetisers-Hairy Crab with Tosa Vinegar, and Yuba Tofu & Sea Urchin. We really enjoyed the latter, for its half-chewy texture and fragrant soy flavour. We could literally felt the layers slowly opening up and faint soy flavour spreading through our mouths with each bite (it’s really therapeutic). The addition of the creamy uni added a hint of sweetness to the otherwise bland tofu.


Appetisers


Next on the table was the Dashi, a traditional dobin-mushi with Matsutake mushroom, along with pike conger, ginko, homewort and sudachi. Don’t you agree that the presentation is too adorable? We were told to first squeeze the lime in the soup, then drink the soup, and eat the ingredients last. Thankfully, the mushroom flavour was not overwhelming, rather it provided a refreshing aftertaste (thanks to the lime). The soup was really easy on the throat, and comforting to drink.


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The third course is probably every Singaporean’s favourite- a Sashimi platter which included 5 curated selection of premium sashimi (tuna, amberjack, scallop, botan ebi and flounder) that is air flown into Singapore 4 times a week from Tokyo. Be surprised to find wasabi leaf as one of the accompanying condiment! We tasted the sashimi without any condiments, and were amazed by its freshness. They were unexpectedly crunchy, and exploded in our mouths with natural sweetness. We learnt from the chef that the white meat sashimi are best paired with Himalayan salt to bring out the natural flavours.


Sashimi


Fourth on the set was Tempura consisting of capelin fish, pumpkin, kidney beans and lotus root. I was utterly glad that the dish did not carry any rancid smell or cloying oily. Unlike the usual tempura, NAMI’s rendition provided a much lighter and fluffier batter, which was really crispy to bite on.


Tempura


The main dish was none other than the Saga Beef Sirloin Steak with Seasoned Grilled Oita Shiitake. The steak was really tender, and literally melted in our mouths. Each mouthful was accompanied by wonderful waves of sweet and buttery flavour that sent a small but puddle of pleasure through our spines. We felt that the sweet-savoury sauce did a great job in balancing out the fatty flavour of the dish.


Saga Beef


Next, Matsutake Mushroom Rice along with miso soup and pickles were served. The pairing of the steamed rice and mushroom was indeed brilliant, for the latter imparted its sweet nutty notes and transformed the rice into a delicately flavoursome dish. Instead of the usual beige coloured miso soup, NAMI’s version skewed towards the brownish side. We particularly love the soup for its rich toasty malt and caramel flavours, in fact it reminded us of the Misokatsu from Yabaton at Nagoya Station. The Chinese yam might look harmless, yet it’s really spicy, so do take small bites!


Matsutake Mushroom Rice_preview


Our dinner was completed with a plate of seasonal fruits made up of melon, crystal pear and grapes. All we could say is, till now we’re still reminiscing the sweet taste of the melon.


Seasonal Fruits_preview


The omakase dinner is only available from 16 November 2017 to 31st January 2018 at a price of $180 ++ per person. Be quick to make your reservations. Click here for the full menu: https://d2jzxcrnybzkkt.cloudfront.net/uploads/2017/10/Kitano_Daichi_Omakase_Dinner_M_1509357066.pdf

NAMI Restaurant & Bar
Shangri-la Hotel Singapore
22 Orange Grove Road
Level 24
Singapore 258350
Tel: 6213 4398
Opening Hours: Daily, Noon to 2.30pm, 6 to 10.30pm (restaurant), till midnight (balcony)