Ippin Cafe Bar. A lazy afternoon of Mom's cooking

This is an invited review.

Oyako Don Set. $15

"You can use the most exquisite ingredients, prepared by the world's greatest chef and serve it in the most luxurious and posh of restaurants, but it will never beat my mom's cooking".

I'm sure for many of us, mom's cooking holds a special place in our hearts that nothing in this world can displace. Such is the vision of Ms Ayumi Fujishiro that she gave up her job in pursuit of her own dreams of bringing a little taste of her home in our sunny island.

This is reflected in the Oyako Don set. A generous bowl of Japanese barley rice (which lends a starchier flavour) topped with chunks of chicken boiled in a dashi stock and drizzled with runny egg.

In all honesty, I did not expect a casual Japanese eatery to use Japanese rice (because of its high cost), but I could sense the sincerity they put into such a simple homely dish. A small gripe I had was that there was too much sauce to the point where my rice was flooded. But otherwise, this made for a hearty set.

Deep Fried Oyster Set. $24 nett. Rice, Salad, Nikujyaga Stew and Fried Oysters.

Fried Hiroshima Oysters

The Deep Fried Oyster set is definitely the highlight of Ippin. 5 plump and juicy oysters are fried to a golden crisp with a smooth, creamy texture. The oysters used in Ippin are imported from Hiroshima, which has a history of oyster cultivation dating back almost 400 years. About 70% of Japan's volume of oysters are harvested from Hiroshima itself and Ippin has taken that extra step to bring in only products from home.

Taste wise, the oysters were definitely creamier than most other fried oysters while still retaining the briny profile. Each piece is indulgent and appetizing to the last crumb.

Grilled Oyster and Veggies in Ponzu Butter Sauce Set. $20 nett

Grilled oysters with cabbage, carrots and ponzu butter sauce

If the fried mollusks are a little too heaty, consider its grilled counterpart instead. The same Hiroshima oysters are placed inside aluminum foil topped with cabbage and carrots and drizzled with a ponzu butter sauce.

I particularly enjoyed the ponzu butter sauce as it was rich yet fruity at the same time, while the vegetables provided sweetness and crunch to the dish. The oysters however, were slightly overcooked when prepared in this manner. Between the two, I'd opt for the fried version.

Yakisoba $12 nett

I was glad to see this item on their menu. Yakisoba is another one of my personal comfort Japanese foods. It may look like your typical chinese fried noodles, but that's where the similarities end. The type of noodles and sauce used are unmistakably Japanese and instead of a wok, the dish is fried in a teppan. Ippin's version is tasty and appetizing as well like all the other dishes preceding it, and I must make a point of mentioning its generous portion sizes once again.

Nikujyaga. Pork and Potato Stew.

But if there was one item on Ippin's item that could truly epitomize the word "home", the Nikujyaga has to be it. This is such an ubiquitous and common dish that is prepared by Japanese mothers who pack the lunches of their children before they go to school. Thinly sliced pork with cubes of potatoes and carrots, with slivers of rice noodles all brought to a slow boil with onions, soy sauce, mirin, sake and sugar.

The history of Nikujyaga is commonly attributed to Admiral Togo Heihachiro, a veteran of the Russo-Japanese war. It was said that during his studies in the UK, the Admiral grew a penchant for European food; beef stew in particular. Upon his return, he ordered the naval chefs to prepare a dish similar to it. But back then, condiments like butter and wine were still very much a foreign and unknown concept to the Japanese, so the chefs had to substitute them with soy sauce and sesame oil. Hence, the Nikujyaga was born.

The dish triggered memories of a home-cooked chicken and potato stew Mom used to make at home. It was by no means an "official" or "national" dish, but it was something replicated in the homes of people. The nikujyaga is similar in this aspect. The dish is served in small portions as a side dish to the other sets, but I would gladly take a full size serving of this with a bowl of Japanese rice.

Japanese Darjeeling Tea leaves

Japanese Produce. Teas, Sake, sauces, frozen products.

Ippin is not only a dining destination, but a fervent importer of Japanese products as well. The owner Ayumi-san is also a trained sake sommelier and the place offers a wide variety to choose from. There are craft beers from Kanazawa, tea leaves and tea bags from the Shizuoka prefecture and also many other condiments like miso pastes and sesame sauces. Most of the food from their kitchen employ these products, so it is quite possible to make the dishes they serve here in your own home too.

I could not resist the astringent and fragrant houjicha that was paired with the food so I bought a box of 20 bags home. They also have Sencha and Genmai-cha tea bags as well.

Kanazawa Hyajumangoku Beers. Koshihikari Ale, Pale Ale, Dark Ale and Granagri. All at $9 each.

Ippin extends a welcoming and homely environment for their guests to enjoy a lazy weekend afternoon over teas, sakes, beers or even a full complete meal. Customers who wish to get their hands on affordable Japanese products can come here to purchase them too.

Ippin Cafe Bar

18 Mohamed Sultan Road

Singapore 238967

Operating Hours:

Monday to Sunday

11.00am to 11.00pm

6733 4794

Nearest MRT Station: Clarke Quay

All prices include GST and Service Charge.
Free Wi-fi available.

Shinji By Kanesaka. The Epitome of Edomae

Sawara (Spanish Mackerel)

I could not help it.

I was so enamoured of my last visit to Shinji, I found myself making reservations to re-live the wonder and magic of such an illustrious institution and proud bastion of Japan's oldest food traditions. Armed with a little extra cash from the Chinese New Year ang pows, my dining companions and I took our seats at the smooth and flawless hinoki wood counter and embraced the serenity, silence and anticipation of the symphony of sushi that was to follow.

Shima Aji (Striped Jack)

The 12 piece "Tsuki" (月) lunch set commenced with the usual shiromi dane suspects. The sawara and shima aji were on form, awakening my taste buds with their light, clean, and  refreshing nature. Freshness is paramount for fish of this category in order that full justice can be done to them, and their flavours brought out fully. Needless to say, the skillful and experienced itamae delivered duly.

Sayori (Half-beak/Needlefish)

I was beyond delighted to know that I would have the rare opportunity to partake in such a rare tane on this visit. Sayori is best served in spring, and my maiden experience was one to remember fondly. The texture is slightly firmer but not chewy. The flavour profile is again similar to the other fish like flounder and the striped jack.

Chutoro (Medium Fatty Tuna)

I met my old, velvety, crimson friend laying so seductively on a bed of perfectly seasoned shari. The chutoro once again passed with flying colours with its deep and full bodied flavour, with the moderate streaks of marbling providing a touch of richness. 

Shimofuri Otoro (Fatty Tuna Belly with "Snow frost Marbling"

The term "Shimofuri" refers to the marbling pattern of maguro that largely resembles a "snow-frost" pattern, and is usually found on the premium cuts like the 'hoho' (cheek) and 'noten' (head) parts of the fish itself. It is almost impossible to chew on the otoro at all since the fish was almost melting the moment the heat from the tongue permeated through the tuna belly. Expertly moulded with top quality Japanese rice, this is indulgence at its finest.

Aji (Horse Mackerel)

Holding its own against the more sinful and easy to enjoy counterparts, the Aji itself was a force to be reckoned with. It may not boast the creamy and buttery characters of the chutoro and otoro, but what it lacks in texture, it more than compensates in flavour. The Aji is the most prized fish of its category (hikari mono or 'shiny fish'), and it may give off an unpleasant fishy odour that may threaten to upset the progression of sushi if not handled well. But we were to have none of that here in Shinji, testament to the finesse and mastery of the chefs.

Katsuo/Bonito (Skipjack)

We are familiar with the bonito fish in the form of flakes that we sprinkle over our takoyaki (grilled octopus balls), but to taste the skipjack in its raw form is always a treat. I was lucky enough to have it back in Osaka's Koyoshi Sushi, and I was glad to have it here again in Shinji. The aroma undoubtedly conforms to the flavour of the bonito flakes which will trigger memories. But the taste and texture itself is almost similar to the lean tuna. This is perhaps the only other fish belonging to the akami dane (red-flesh fish) category aside from tuna.

Hokkaido Uni (Sea Urchin)

There were many audible "oohs" and "ahhs" resounding from my party as the chef removed this box of golden, luscious uni. A sushi topping never to be missed under any circumstances, we waited eagerly as our chef moulded the gunkan for us.

Uni Gunkan

Uni. You either love it or hate it, and I consider myself blessed to be able to enjoy this delicacy.
Bad uni can have the consistency of slime and a taste similar to wastage found in sewerage systems, which may explain why people may shun away from such an indulgent ingredient. Good uni like the one here is the complete antithesis of it. Creamy, buttery and ever so seductive, it took all of my self-control to not ask for a second piece.

 

Negitoro (Minced Tuna Belly with sliced Japanese leek)

Nearing the end of our sushi course, the chef wowed us with a display of his knife skills as he minced up some tuna belly and expertly butterflied and cut up white Japanese leek and folded it into the mixture before topping it on the rice. The sushi was juicy with a slight sweet and sharp underlying tones which balanced the fatty tuna nicely.

Anago (Conger eel)

Almost always used as the grand finale, a piece of conger eel which has been boiled to a meltingly tender texture under the watchful eyes of the chef acts as the closure to the meal. The anago was clean, creamy and the sauce elevated the sushi to a whole new level.

Tamago

So, so deceptively simple...yet one taste of the quintessential tamago is enough for sushi connoisseurs to gauge the chef's skills. I am certainly no expert, but suffice to say I enjoyed every single last nibble of the fragrant, subtly sweet and custard-like texture of the tamago.

Warabi Mochi

Warabi Mochi is a jelly-like cake (similar to our local "muah chee") made from broken starch and dipped in kinao (sweetened and toasted soybean flour) and then drizzled with some palm sugar syrup. Slightly nuttier than the common mochi, the dessert provided a lasting sweet ending to the meal...

Or did it?

Uni Rice. Sushi rice mixed with Sea Urchin, topped with ikura and Negitoro

About two-thirds into my set lunch, I spied a couple in the same room who seemed to be extremely occupied digging their way into a small bowl. Upon further enquiry with the chef who checked with us on any last orders, I confirmed my suspicions, threw caution to the wind and added one last item.

Uni, Otoro and Ikura. Some might dub these as the Holy Trinity of indulgences in the world of Edomae Sushi. When all three unite and come together, the results are divine, sublime and absolutely mind blowing. Words are simply unable to do sufficient justice to such a bowl fit for the gods.

The chef first scoops up some shari onto a bowl, places some uni into it and mixes the rice evenly so that every single grain is coated with that golden goodness. He then minces some otoro and leek and places it on top, and 2 generous scoops of ikura then flank the bowl, and the trinity is complete.

I've been asked before "What would your last meal be?". I've searched and pondered deeply for years, constantly looking for a single dish that would let me go out with a bang. At long last, I have found it, and I am glad to be alive to tell the tale. A big bowl of Uni, Otoro and Ikura would be a fitting end.

Thinking to myself that nothing could top my virgin visit to Shinji, I was proven utterly wrong this time. The food, service and ambience are stellar and second to none. I highly doubt any other sushi-ya will be able to displace Shinji, save for maybe Jiro or Saito in Japan itself.

A meal at Shinji by Kanesaka is not just a dining experience; it is a spiritual encounter between you, the sushi and the chef.

Shinji by Kanesaka

#02-20, Raffles Hotel

1 Beach Road (Via Seah Street Lobby)

Singapore 189673

Lunch Hours: 12pm to 3 pm

Dinner Hours: 6.00pm to 10.30pm

Closed on Sundays.

Nearest MRT Station: City Hall

Link to their website.

Shinjuku Izakaya: Eat, Drink and be Merry.

Mentaiko Udon Itame. Pan Fried Udon Noodles with Cod Roe on Hot Plate. $16

As much as I love sushi, I would be lying if I said I could eat it every day. But I can have izakaya everyday.

For those not in the know, an Izakaya (居酒屋) is a place for drinks and bites, a concept similar to tapas bars in Spain. People head down after office hours to unwind over overflowing glasses of sake, beers and whiskies. But of course, the food plays a pivotal role in the overall experience too. You can find literally anything; from sashimi to yakitori and noodle dishes to go along with your beverage of choice.

Having been to its more commercially successful cousin/competitor Izakaya Nijumaru located 3 levels above, I was curious to explore the quieter and smaller Shinjuku Izakaya located at the first level of Cuppage Plaza.

The place was what I envisioned it to be: Cosy, narrow sitting with a cacophony of chatter and laughter from your neighbours. We kicked started dinner with the Mentaiko Udon Itame. Chewy udon noodles slathered with generous amounts of cod roe, were sitting on a bed of sweet and crunchy sliced cabbage, all sizzling in a teppan (hot plate).

When one thinks of Mentaiko with Udon/Pasta, an image of noodles swimming in a pinkish, creamy sauce base will come to mind. But it was different here as the dish arrived relatively drier. The udon was par-cooked and pan seared to an el dente  texture. The lack of cream allowed the mentaiko to take centre stage and it raised a simple dish of pan fried noodles to a whole new level. The cabbage provided a dose of fibre and crunch. Beautifully executed, I could not have asked for a better starter.

Top to Bottom: Grilled Shishamo, Buta Ninniku (Pork Belly with Garlic) and Tsukune (Minced Chicken Ball)

Tackling the yakimono (grilled items) next, we went with the above items just to have a small teaser of the chef's skills. The chef certainly wowed us with his mastery of the grill. Every single skewer arrived smoking hot, decently charred and properly seasoned. I particularly enjoyed the Tsukune as there was a nice crust encasing the soft and juicy interior of minced chicken meat. Drizzled with their in-house tare (sauce), it was an addictive and matching snack to go with more beer and whiskey.

Yakibuta (Grilled Pork Loin)

Though simply named, the Yakibuta was anything but. Three medallions of well-marbled pork loin, seasoned in shoyu and mirin and then grilled carefully to achieve a golden exterior, with that gorgeous rind of fat holding the meat together. The meat was slightly overcooked which rendered the meat a little dry, but that did not prevent me from enjoying these beautiful porcine nuggets to the very last bite.

Ten Soba (Assorted Tempura with Cold Buckwheat Noodles)

Although it may not be a shop dedicated to making their own noodles, I found the Soba here surprisingly better than other self-proclaimed Soba speciality shops. The noodles here had more bite and the fragrance of the buckwheat was more evident and easily picked up by my olfactory sensors. The tempura remained decently light and crispy despite being left to sit for a few minutes while we were happily slurping the Soba.

Kaki Age (Fried Oysters). $13.80 for 5 pieces.

Oyster connoisseurs may be cursing at me for even daring to eat these plump, juicy and creamy bivalves anything but raw. But I cannot deny the orgasmic pleasure I attained with each bite of the oysters. Hand battered with panko (japanese breadcrumbs) and dipped in hot oil, the oyster held its structure with the batter providing a shattering crunch before revealing the molten goodness inside.

Washed down with more beer, the dish was a true example of hearty izakaya fare. The pricing is pretty reasonable, considering each oyster costs less than $3.


I arrived with no expectations but I left impressed by the quality of the food prepared by the 2 chefs and the prompt and friendly service which is headed by a Japanese lady clad in a full kimono leading a team of our local hardworking aunties. The food served here is not overly complicated or pretentious. Just simple, soulful grub to go with more drinks amidst an informal and loud atmosphere occasionally punctuated by a sudden burst of laughter. I would even go so far as to say I feel I had a more enjoyable experience here compared to the more spacious, but more crowded Izakaya Nijumaru upstairs. With a smaller seating area, the kitchen and service teams can keep things tighter and ensure consistent quality control.

Shinjuku Izakaya Restaurant
#01-01 Cuppage Plaza
5 Koek Road
6734 8436/6238 6860

Operating Hours:
Mondays to Saturdays
Lunch: 1200 - 1430 (Last Order at 1415)
Dinner: 1800 - 0100 (Last Order at 2345)

Sundays and Public Holidays
Dinner: 1800 - 2300 (Last Order at 2230)

Nearest MRT Station: Somerset

Ramen Keisuke Tonkotsu King Matsuri at Parkway Parade: Less is More?

Yuki Matsuri 'Snow Ramen" with Special toppings (Pork Bone Broth Ramen with Cheese). $18.90

Keisuke Takeda's outlets are sprouting like rabbits here in our Sunny Island. With over 6 different outlets scattered all over, it is difficult to miss the name and fame which comes with Keisuke Takeda's ramen.

So it was with great joy when I saw that Tonkotsu King Matsuri replaced Ajisen Instant Noodles Ramen at Parkway Parade. "Finally, a decent ramen joint so close to home", I thought to myself.

Naturally, it was the Yuki Matsuri Ramen which stood out above the rest of its other counterparts, and I was curious to see how cheese would blend with a dish that by itself, is already so rich and hearty.

Sadly, it did not work out as well as I would have imagined.

While aesthetically pleasing, the cheese powder only served to mask the natural taste of the tonkotsu broth, modifying the flavour profile drastically. I could no longer taste the sweetness of the soup at the tip of my tongue.

Secondly, while adding considerable body to the soup, the cheese/pork broth concoction made me feel bloated and 'jer lat (read: eating until I got sick of it) halfway into the ramen. It was just too rich and overpowering for my liking.

6 pieces Gyoza. $9

But special mention and due credit must be given to the side dish for saving the day. The gyoza, while not as crispy as I would have liked, arrived piping hot and squirted out scalding, savoury juices the moment I sank my teeth into one piece. The dumplings were well-seasoned and tender, and was a wonderful complement to the Ramen.

Left: Green Tea Cola
Right: Wasabi Ginger Ale
$3.80 each

Adding a little novelty were their in-house sodas. The combination of ingredients in the soda is not as unpalatable as the Ramen with Cheese, I must say. The Green Tea Cola was fruity without being too astringent or sickeningly sweet as your typical Cola, while the Wasabi Ginger Ale had only a hint of wasabi incorporated into the Ginger Ale and gave a slight 'rush-into-the-nose' feeling. Both beverages were nicely fizzy and refreshing, especially on a hot afternoon.


Perhaps I caught them on a bad day with a long crowd (Monday after National Day, off-in-lieu given to most companies), or I might have ordered the wrong Ramen to begin with. So I would greatly appreciate any recommendations on a particular Ramen/Outlet of the Keisuke brand so I can give myself a second chance to be wowed by them.


Ramen Keisuke Tonkotsu King Matsuri
80 Marine Parade Road
#B1-18A Parkway Parade
Singapore 449269

Operating Hours:
11:30 - 22:00

+65 6440 5548

Nearest MRT Station: Bedok/Kembangan

Hakumai Sushi and Omakase: Great Sushi, Great Value.

Sashimi Platter: Salmon, Maguro, Botan Ebi, Swordfish, Sawara, Herring Roe, Torigai.

What happens when you get a craving for some really good sushi and you do not want your typical chain restaurants, but you are unwilling to spend hundreds of dollars for an Omakase?

You go to Hakumai, that's what.

Much as I would like to do a full Omakase with the works and extras, there are just times when the heart is willing, but the wallet says otherwise. That said, at $68.80++, Chef Gary has truly given me my money's worth, and has consistently maintained his standards, very much like my last visit.

Starting with a Sashimi Platter, each fish and ingredient was fresh and meticulously sliced and presented to me.

Truffle Chawanmushi with Prawn and Enoki Mushrooms.

I could not help but be taken aback by Gary's new take on his Chawanmushi. Piping hot egg custard swimming in a thick, strong dashi broth drizzled generously with truffle oil. With a little yuzu to cut through the richness and strength, this is comfort food on a whole new level.

Tai-kama Shioyaki: Salt-grilled Snapper Cheek

The hot food of Hakumai is not to be understated too. The chef showcases his mastery of the grill by simply salting the cheek of the Snapper and grilling it till the skin is crispy and slightly charred, and the flesh inside is flaky, moist and juicy. Throw your dining etiquette out of the window (or counter) and get your hands dirty!

Sushi Platter from top to bottom: Ikura gunkan, Aburi Scallop with Mentaiko, Aburi Mekajiki topped with yuzu pepper, Salmon and Maguro topped with bonito flakes.

The sushi today was as excellent as before. Generous slices of fish sitting snugly on a bed of Niigata sushi rice, with the blow-torching process melting the oils of the fish and giving it a nice smoky flavour.

Aburi Botan Ebi with Foie Gras (Additional Order: $30 for 2 pieces)

But no trip to Hakumai can ever be complete without their signature sushi: The blowtorched botan prawn topped with goose liver. This is truly an orgasmic experience where you need to close your eyes and fully appreciate the creamy, smoky, rich and freshness of each individual component. The prawn and goose liver go together like coffee and milk. Do not ever leave Hakumai without having this.

Chef Gary Ng

I can't recall a time where I was disappointed by Gary-san and his team. Service is prompt and friendly, and Gary's skills as seen and tasted in the sushi he makes, coupled with his jovial and cheerful nature gives me a relaxed and lively atmosphere for me to dine in. Hakumai is able to cater to different price ranges so it really gives customers more options and choice, and I'm glad to say the restaurant does not compromise on quality or quantity even if you spend on the less expensive items or set menus.

A place for all occasions, Hakumai gives you wonderful sushi without burning a hole in your pockets.

Hakumai Sushi & Omakase
#01-50A International Plaza
10 Anson Road
Singapore 079903
Contact No: +65 6224 4790

Operating hours:
Closed on Sundays
Lunch: 11.30am to 3.00pm
Dinner: 6.00pm to 10.30pm
(Last Orders are 45 minutes before closing)

Nearest MRT Station: Tanjong Pagar

5 Places to have Omakase in Singapore

Kama-Otoro Nigiri at Hashida Sushi

Let’s face it. We Singaporeans love Japanese cuisine and those who are serious about it will pay hundreds of dollars for an Omakase meal without blinking an eye. Be it for a special occasion or to simply pamper ourselves, there is nothing like sitting at a Sushi counter and having a chef who has trained for years to personally mould sushi right in front of us before we pop the little orgasm bombs that give us a glimpse of what heaven can taste like.

The term “Omakase” means “to entrust”. Simply put, you sit down at the counter and the chef will serve you a menu course-by-course (similar to a degustation) featuring the restaurant’s signature items or specials of the day. Although an Omakase can feature appetizers and side dishes, it is the Sushi that takes centre stage. A typical Omakase costs about $150, but depending on your appetite and wallet, it can go up to as high as $300 so do not be afraid to enquire on the prices first.

With many establishments available here in Singapore, the choices and possibilities are endless. So here are 5 places to go for an Omakase.

Otoro Nigiri

1)         Shinji by Kanesaka

With 2 branches here in the Raffles Hotel and St Regis Singapore, “Shinji by Kanesaka” is the eponymous overseas extension of the original Sushi Kanesaka in Tokyo, Japan. Aside from the unquestionable quality of the food which is simply sublime, the good folks here pay great attention to the minute details like the material of the sushi counter (which is made from prized ‘hinoki’ or cypress wood), the wares used for the preparation of their sushi, and the ambience itself to ensure a complete experience. Rumour has it that a Japanese diner was reduced to tears after he laid his hands on the cypress wood sushi counter, saying that it reminded him so much of his home which he badly missed.
It feels almost ritualistic dining in here, and the whole atmosphere can feel quite formal if not for the friendly and jovial chefs whose life mission is to ensure that you are served only the best of what they have to offer.

Shinji By Kanesaka
#02-20 Raffles Hotel
1 Beach Road
http://www.shinjibykanesaka.com/raffles/index.html

Click here for the full post.

 

Uni Gunkan

2)         Nogawa Japanese Restaurant

This is undeniably the pioneer restaurant for sushi and Omakase in Singapore. The place was opened in 1978 and was formerly run by Sushi Master Yoshio Nogawa (who has since returned to Tokyo). Nogawa is still often regarded as the forefather of Japanese Cuisine in Singapore, and he took in many students who went on to become specialists in their own right, most notably Chef Ronnie Chia of Tatsuya. Step into his restaurant and you will find many pictures showing Nogawa-san standing beside prominent political figures like Minister Mentor Lee Kuan Yew and former President S R Nathan. But aside from the fame, this is the place for the die-hard traditionalists and purists of Edomae Sushi.

Nogawa Japanese Restaurant
#03-25 Concorde Hotel
100 Orchard Road

http://www.sushinogawa.com.sg/e-index.php

 

Aburi Botan Ebi with Foie Gras Nigiri

3)         Hakumai Sushi & Omakase

Look no further than Hakumai Sushi and Omakase if you seek a modern twist to your sushi. Owner Chef Gary Ng (also a student of Master Nogawa) has finally settled down at his new restaurant located in International Plaza after moving from his previous places at Hinoki and Kome. The signature of Hakumai lies in their “Aburi” or “blowtorched” sushi.  It brings the sushi to a whole new level with a process of experimentation that yield results such as the “Aburi Botan Ebi and Foie Gras” sushi shown above. It is basically a large botan ebi which is first butterflied and topped with a sexy piece of goose liver and blowtorched to give off a smoky aroma. The freshness of the prawn together with the creamily sinful foie gras is guaranteed to make anyone fall in love with Aburi Sushi. This is just one of the many more unique Sushi here at Hakumai and the possibilities are only limited by the creativity of the chefs here.

Hakumai Sushi & Omakase
#01-50A International Plaza
10 Anson Road

http://www.hakumai.com.sg/

Click here for the full post.

Uni and Ikura mini donburi

4)         Hashida Sushi

Another heavyweight Japanese import from Tokyo,  Hashida Sushi is run by the 35-year old Kenjiro “Hatch” Hashida, son of Master Tokio Hashida. Chef “Hatch”, a graduate of the prestigious ‘Tsuji Culinary Institute’, makes frequent trips between Singapore and Japan to ensure operations and supplies are smooth and consistent in order that Hashida delivers top end sushi to its guests.
Hashida Sushi takes exceptional pride in the quality of their tuna, importing a whole fish that can weigh up to a 100 kilograms at a time. Needless to say, their otoro (Tuna belly) sushi is a must-try here. If you are feeling indulgent, the beverage list here features high end sake, Champagnes and vintage wines to go along with your Omakase.

Hashida Sushi
#02-37 Mandarin Gallery
333A Orchard Road

http://hashida.com.sg/index.html

Click here for the full post

"Hamburg Sushi".
 Flying Fish Roe, Winter Bamboo shoot, Salmon, Tuna, and Surf Clam Sushi. 

5)         Meii Sushi

Unlike the previous restaurants which are more famous, Meii takes on a more quaint and exclusive demeanour. The only marketing tool employed here is word of mouth, and it was not really featured in online articles until recently. This is not your typical sushi joint because the sushi here is rustic, unpretentious and sometimes a little unglamorous. Basically, the only aspect not compromised here is the taste and quality of their products and Chef Hong loves to cut his fish into large, thick slices so when you sink your teeth into that highly marbled Otoro, the flavours are amplified dramatically, and if you are not careful you might just let out a moan or a sigh of pure ecstasy. Chef Hong here does take a break from tradition once in a while and comes up with unusual creations for his regular customers like the “Hamburger Sushi” shown above. It features different types of fish and other ingredients all in one nigiri, and the taste is simply unimaginable and indescribable. You have to try it for yourself.

A note of caution: Chef Hong is a man who shuns away from the limelight and loves his privacy in his humble abode. He has chased people away before who were being unreasonable and over demanding. So do reserve a seat in advance, inform him of your dietary restrictions beforehand, and ask for permission before you take photos. Just follow these rules and you'll be treated to a spectacular array of overflowing sushi.

Meii Sushi
#02-54 International Plaza
6220 3346

Click here for the full post.

Final Notes

An Omakase is truly the best way to enjoy Japanese cuisine at its finest because it showcases the skills and techniques of the Chef and it also features seasonal produce that are only available in certain periods of the year. The next time you have extra cash, go to any of these 5 restaurants for an unforgettable Omakase experience.

Sanpoutei Ramen: Niigata Ramen and Koshihikari Rice Hand in Hand.

Niigata Shoyu Ramen with Special Full-topping (5 slices of aburi char shu, bamboo shoots and seaweed)
$16.80

When it comes to Ramen, there are many regional variations and specialities within Japan itself. Ramen in Hokkaido are famed for their miso ramen topped with a generous heap of corn and a slab of butter, while Ramen from Kyushu features thin white noodles accompanied with a tonkotsu (pork bone) soup base.

But today's Ramen hails from the Niigata prefecture, found along a row of shops at Holland Village.

Opened less than a month ago, Sanpoutei Ramen is something of a mish-mash of ramen featuring certain characteristics from each individual region. They use thick yellow noodles similar to Hokkaido Ramen, a clear soup broth normally associated with the Kyushu style, but flavor it with shoyu, something more common in Tokyo.

One unique aspect however, is the addition of fish, or in this case, sardines, as one of the signature ingredients in their soup base. The taste of the soup has a strong attack on the palate, the flavours from the sardine, chicken and and pork bones coming bold and fast, but does not linger on to the point of being uncomfortable. The noodles (which are all made in house with a machine, so credit to them) are thick and slightly chewy, able to carry more soup when picking them up with chopsticks. Just the way I like it.

The Char Shu was excellent in my opinion. Pleasantly smoky, flavourful and tender almost to the point of breaking apart at the slightest touch of my chopsticks. If I were being pedantic, I would wish it would not be that tender as I want the whole piece of meat to end up where it belongs (i.e. my mouth) but other than that, it was very well done.

Butariki Niigata Rice Mini-Don $4.00

Whenever "Niigata" is mentioned, the word "Koshihikari" often comes to mind, which actually refers to the rice that is grown in the region. Factors like the optimal weather and temperature, coupled with sufficient rainfall per year have turned Niigata into a specialist of the highly coveted Japanese short-grain rice. Niigata rice is highly prized both in Japan and globally and most top-end sushi restaurants choose to use Niigata rice as the foundation of their sushi.

So it was with great excitement when I saw that they were featuring the very same rice in Sanpoutei Ramen. The Pork mini-don was perhaps the show stealer of the night! Thinly sliced marinated pork with an egg yolk blanketing a scoop (or three) of that wonderful, heavenly and delicate rice.
This is Japanese rice as I remembered from my previous trips to the country, and I was so happy that it totally hit the spot and quelled my incessant lamentations of why countries in Southeast Asia are using long grain rice. And for just $4? This is a great cheap thrill.

The restaurant was a little cramped, just like how it is in Japan, but still comfortable enough to eat in. Service was polite, brisk and my food arrived promptly without fuss.


With other more famous ramen chains falling short of my expectations and failing to displace Santouka from my Numero Uno spot, I was pleasantly surprised by Sanpoutei's Ramen. Though very different in terms of character, it had its own merits and is definitely able to hold its own against the other giants like Ippudo and Keisuke. This place definitely warrants a trip especially if you are looking for something a little different, but that is still able to qualify as comfort food.

Sanpoutei Ramen
253 Holland Avenue #01-01
S278982

6463 7277

Operating Hours:
Daily from 11.30am - 11pm

Nearest MRT Station: Holland Village

Link to their website