Aoki: Mazechirashi and Omakase

Aoki is one of the few top Japanese restaurants in Singapore that belong to the Les Amis group. Having been around for more than 10 years, Aoki has been serving the likes of connoisseurs, Japanese expats and locals alike who have a keen eye for the finer points in Japanese cuisine.

However, that was not what brought me all the way from the East to town.

What did convince me, was constant recommendations to try the value for money, ultra delish, Maze-Chirashi. A bowl that is filled 1/3 with sushi rice, and 2/3 with fish. With encouragements from friends and fellow F&B professionals alike, it was time to give it a try, and what better time is there than an invitation from my cousin? He had the lunch Omakase, while I went for the Chirashi lunch set.

Marinated Radish (Part of the Lunch Omakase)

An amuse bouche of Shredded Daikon. Suffice to say it served its purpose. To amuse. :)

Sashimi Platter. From Top left, Clockwise: Maguro, freshly grated wasabi, Torigai (penshell) and Awabi (abalone), Otoro, HIrame and Amaebi. (Part of the Lunch Omakase)

First up on the Omakase was a Sashimi Platter. I had a slice of the Torigai and the Amaebi. Decently good, but i did detect a very slight hint of fishy smell from the prawn, but that was probably me being over-sensitive. Other than that, it was clean tasting and fresh. No complaints.

Shijimi Asari Soup. Freshwater Clams in Clear broth. (Part of the lunch Omakase)

A light and refreshing palate cleanser, the  clam soup was also clean tasting, but with a little more sweetness emitting from the Shijimi  clams, which interestingly, according to our native Japanese maitre'd Mishima-san, is good for the liver. My cousin is a sommelier. Go figure.

Shirako Tempura. Cod Milt (Sperm) Tempura. (Part of the Lunch Omakase)

I've been used to eating sacs of Shirako drizzled in ponzu and topped with shredded radish. But in the form of tempura? This was something to behold as my teeth sank into the light and crispy batter, and the creamy white milt which was piping hot just oozed into my mouth so sinfully and seductively. I would gladly have seconds of this.

Kohada (Gizzard Shad) Nigiri (Ala carte Order. $9++ per piece)

While waiting for the Chirashi, I decided to have a serving of the Kohada Nigiri just to see the Chef's interpretation of traditional Edomae Sushi. Apart from the yuzu zest which was more of a distraction than a flavour enhancer which was the first thing that hit me, the Kohada here was more mellow, but no less flavourful than the one I tried in Meii. Chewing more, the flavours started to develop and I can really see how the Chef has marinated the fish in order to bring out its true profile. Savoury, oily and shiny. I do encourage trying this particular nigiri should you eat at a traditional sushi-ya which has Kohada.

Maze Chirashi. Diced fish of Aji, Maguro, Otoro, Ika, Uni, Tamago, Ikura and cucumber.

The piece or bowl de resistance of the afternoon for me. A harmonious medley of different colours, flavours and texture all in a single dish. This my friends, is truly a bowl of happiness. The saltiness of the Ikura and Maguro which has been marinated in soy sauce for awhile, the sweetness of the tamago, and the richness of the uni, it all culminated in one single explosion of different sensations and mouth feels. Upon my first bite, I just closed my eyes and smiling like a million bucks, I had to control between chewing and hysterically laughing at the sheer wonder and indulgence of the bowl. This was not so much refined and elegant, but hearty and generous, scattered sushi.

Sushi Course. From upper row, left to right: Ikura gunkan, Anago, Maguro-zuke, Hirame and otoro.
Bottom row: Tamagoyaki, Tekka Maki (Minced Tuna Roll)  Part of the Omakase.

My cousin was also enjoying himself with the sushi course portion of his Omakase. Fresh fish, properly seasoned shari. I tried one piece of the Tekka Maki. It was nicely compact, and the balance between the rice and the minced tuna was evident. But honestly, I was just too engrossed in digging into my happy bowl to be concerned by anything else.

Dessert Platter. From top left, Clockwise: Caramel Pudding, Peach Ice Cream, Mochi with Brown Sugar, Plum Wine Jelly
(Comes with both the Lunch Sets and Omakase sets)

The desserts were equally outstanding too. Featuring a fantastic four variety, it was a fun task sampling the little sweet endings of the meal. The caramel pudding was creamy (Almost too creamy to the point of semi-collapsing), not cloyingly sweet and pleasantly smoky. The Peach Ice cream had a nice blend of vanilla and a fragrant, gentle peach underlying tone. The Mochi with Brown Sugar was light, chewy but tender and it does not stick to your teeth. The plum wine jelly provided the final cleanser for the whole meal with its bouncy texture and subtle fruity alcohol taste.


I was lucky for the opportunity to sample both ends of the spectrum of their lunch offerings. The omakase was well executed with its variety and quality of ingredients, save for a few mismatches. At $100++, it was a fair price to pay.

But with the Maze-Chirashi Lunch set going for just $35++, this is simply one of the best deals I can get here. So in terms of price point value, the Maze-Chirashi Lunch Set triumphs over the Omakase hands down. But to compare the 2 would be comparing apples to oranges. I'm guessing the Maze-Chirashi was made with the end cuts of the fish that are unable to achieve a sashimi grade cut, and was further marinated to lend more flavour to the dish.

That said, with its generous fish to rice ratio of 2:1, and toppings like uni and otoro, one cannot complain at all, and quite the contrary, it was simply a joy to scoop up (they do provide a spoon for you for efficient shoveling) the abundance of fish together with the vinegared rice and let the flavours and textures dance for a good 30 seconds with each bite. If ever there was one dish I could eat every day for lunch, it has to be the Maze-Chirashi.

The Les Amis brand has long been synonymous with offering quality products and impeccable service, the very name itself is an icon to Singaporeans involved in the dining scene and F&B Industry. From casual to fine dining, they have different outlets that cater to all demographics of the market. I have always been slightly skeptical of the name itself, since everyone was talking about them day in and out, especially back in my days at Polytechnic where I studied. But time and again I have been proven wrong. From Nam Nam, which serves up hearty bowls of Pho at affordable prices, to Canele, a patisserie which has been providing their customers with tasty and decadent sweet treats, Aoki has also wowed me with its creations, and every last glowing review about their Maze-Chirashi, was fully justified.

I came slightly wary and reserved. I left absolutely joyous and satisfied. This is one bowl of happiness that everyone who loves Japanese Cuisine has to try.

Aoki Restaurant
1 Scotts Road
#02-17 Shaw Centre
Singapore 228208
(Opposite HSBC Bank, Tanglin Branch)

6333-8015

Operating Hours:
Mondays to Saturdays
Lunch: 12.00pm to 3.00pm (Last seating at 2.30pm)
Dinner: 6.30pm to 11.00pm (Last seating at 10.30pm)

Nearest MRT Station: Orchard

Dress Code: Smart Elegant

Please note they only have 10 Maze-Chirashi Lunch Sets each day, and each party is only allowed to order a maximum of 2 Maze-Chirashi. Call to avoid disappointment.

Iroha 168 Japanese Restaurant: Whatever you want, on the grill.

Butatama (Pork and Squid) Okonomiyaki, Mini Size $7.50++. Regular Size costs $15.00++

Okonomiyaki in Singapore is generally found in places that do Takoyaki (Grilled Octopus balls) as well, or in Pasar Malams (Night Markets). One example is the chain store "Takopachi" which serves up takoyaki and Okonomiyaki. Rarely do we get to see a place that specializes in Okonomiyaki.

"Okonomiyaki" is a combination of the Japanese words "Okonomi", which means "whatever you want/like" and "Yaki", which means "Grill". Simply put, it is a Japanese pancake grilled with a standard base of cabbage and batter made from flour and dashi, with whatever ingredients you fancy. Originating from the Kansai (Osaka) region of Japan, this is another particular Japanese food that is not very popular in Singapore.

Enter in Iroha 168.


After a long period of 14 years of being in the Orchard Hotel basement, they have finally relocated their premises to the east (rejoice O ye fellow easties of Singapore) and have set up operations in a small, humble space next to a coffee shop, which incidentally sells the legendary Geylang Lor 29 Hokkien Mee. But that's another story.

Their okonomiyaki is, true to their name, the signature here. Aside from the fact that they have hardly any other competitors in this particular Japanese dish, what won me over was that all the components, from the cabbage to the batter and choice of ingredients possessed a nice texture. It was neither soggy nor hard. The flavours were also balanced, a multitude of sweet, sour and saltiness evident in the dish. With the homemade sauce and Japanese mayo generously drizzled over, this makes the perfect snack/meal for people craving a proper Okonomiyaki.

Having tackled 3 different Okonomiyakis on my maiden visit, I was curious to see how the Chef and owner of the establishment would do his Teppanyaki sets today on my 2nd visit.

Set E: Sliced Ribeye, Scallops, Foie Gras, Broccoli and Mushrooms. $30++
All Teppan sets come with Rice, Pickles and Miso Soup

 I opted for the Set E of the Teppanyaki Menu, seeing that for $30, I do get quite a spread of seafood and meat. Most of the items were decently done, nothing outstanding in particular. However, this was different to other Teppanyaki establishments in the sense that while other places serve you the dishes course by course, the Chef here cooks everything all at once and places it all into a hot plate to maintain the temperature. That said, I was still disappointed because I did expect the ribeye to be thicker. As it was already a thin piece prior to slicing, the meat was quickly overcooked. The scallop was also nothing to shout about and the foie gras definitely needed a longer time in the grill. But what really turned me off was that I saw the waitress scoop out rice onto a bowl and put it inside the microwave to heat it up. All this was done, oblivious to the fact that I was silently observing from a vantage point (I was seated at the counter). So all in all, while half decent, I could have gotten 2 regular sized Okonomiyakis for the same price, which I am glad to say is made from scratch, having seen the Chef do it in front of me.

Chef Sekiguchi Akimasa

Hailing from Kyoto, Chef Sekiguchi's belief is that Okonomiyaki will one day, enjoy the same popularity that Sushi does not only in Singapore, but worldwide. It is after all, a fast and easy meal to enjoy, and it leaves the choice of the ingredient (meat or seafood) up to the customers. Would you fancy some beef steak cubes or ham and cheese with your Okonomiyaki? Why not?

Having been in operations for less than a month, I feel that they have some serious issues to iron out. Some of it being the over-diversifying of their menu, (they sell a whole range of food like sushi, ramen, tonkatsu, soba and the list just goes on) and the naming of their food items. (According to the Teppanyaki menu, it said "Beef steak Ribeye" and not "Beef slices"). Service was also generally haphazard with the service team (namely the lady boss and another waitress) having problems communicating orders even though it was not a busy dinner service. And I am still a little peeved by the fact that they can't serve me a warm bowl of rice without having to microwave it.

That said, my advice is just to come here for the Okonomiyaki, and enjoy it with their variety of drinks like beers and Sake. They have many ingredients for you to choose from like the Squid and Pork, Ham and Cheese, and Beef Steak cubes to put onto your Okonomiyaki.

Also featured on their menu is the "Osaka Jyo", an Okonomiyaki that is meant to feed 4-5 pax which, according to the plastic food display models outside the shop, contains a really large prawn, some seafood and other bite-sized ingredients in one gigantic pancake to be shared. But do enquire the type of ingredients that go into the Osaka Jyo just to be sure.

Despite all its flaws, I will come here solely just for the Okonomiyaki, because I simply cannot find another place so close to home that actually specializes in a relatively uncommon food item of Japanese cuisine. And credit to Chef Sekiguchi, his Okonomiyaki comes straight from the mixing bowl, to the grill and finally to your table.


Bacon Okonomiyaki, anyone?

Iroha 168 Japanese Restaurant
392 East Coast Road
Singapore 428992

6738 1683

Closed On Mondays.
Do call for operating hours as it is yet to be fully confirmed.

Nearest MRT Station: Kembangan