Newly-opened in October 2020, the cosy 9-seater Japanese restaurant House of Chirashi is situated within the buzzy East Village mixed development at Simpang Bedok filled with interesting independent F&B concepts. Offering six sushi counter seats in front of the chef as well as three bench seats which look out into…
Omoté Singapore launches their new menu on 17 July 2019 (Wednesday), which marks the first major update to their offerings since the move to their current premises in December 2018. While the structure of the menu is largely similar – appetisers, small plates, sashimi, sushi, udons, rolls, chirashis, donburis etc…
DIY Kaisendon with additional mentaiko and salmon roe from Teppei Syokudo at Ion Orchard. Essentially your usual reliable Teppei Syokudo experience, with one major distinction – the sashimi here is softer, more thoughtfully cubed and sized (in contrast to the mouth-busting outrageousness you occasionally get at other outlets which requires…
Kaisendon with added quail egg and chicken leek skewers from the newly-opened Teppei Daidokoro at Raffles City, a takeaway kiosk concept serving yakitori, croquettes, bentos and their now-ubiquitous kaisendon. The emotionally uninvested rice and mouth-fillingly obese sashimi chunks failed to generate much Lust, Caution-esque chemistry, whilst elsewhere the egg softness,…
Bara-Chirashi Don from Sushiro, a humble 12-seater Japanese concept situated within Thomson Plaza. The generous portion of the happily-sized and uber-fresh seafood cubes will leave you in a state of suspended sashimi bliss and the pearly rice-to-seafood ratio was magical. Elsewhere, the marinate was a glorious cross between Teppei Syokudo’s…
Kaisen don from The Sushi Bar. The formidably girthed smorgasbord of raw ocean is guaranteed to stave off your sashimi craves for at least forty-six days, perhaps too efficiently – the cuts are on occasion remarkably trying on one’s teeth, as you will find yourself adjusting your in-mouth content to…
Aburi Kaisen Don from The Sushi Bar. Evoked the feels I had when I discovered that a Komodo Dragon didn’t breathe fire or fly. Only the scallop emerged from the searing process a radically improved goddess – elsewhere, while the seductive aroma of melted fish fat permeated the air, the…
Kaisendon (Deluxe) set from Ken Japanish Restaurant. From the urghsome half-cooked egg that straddled the texture between half-boiled egg and cooked egg for Maggi Mee, to the two octopus sashimi slices which were so unmanageable that I felt like that guy in Korean thriller Oldboy having to swallow the gooey…
Bara Chirashi from DSTLLRY. Like a sultry, sexy graduate from the Teppei Syokudo school of marinated bara chirashi who deftly avoids all the saltiness pitfalls of its contemporaries and keeps things really tight and fresh. Oooh la la. 4.3/5 DSTLLRY 21 Media Circle #01-01 Infinite Studios Singapore 138562