Kai Kai Sushi & Grill @ Wisma Atria - Newest Brainchild of Chef Yamashita Teppei Replaces Koh Grill & Sushi Bar, Offering Range of Japanese Fare

Kai Kai Sushi & Grill now sits where Koh Grill & Sushi Bar used to be in Wisma Atria, bringing diners a comprehensive menu of Japanese dishes ranging from classic sashimi and sushi to yakitori and teppan.

The new casual restaurant is helmed by Chef Yamashita Teppei, most known for its various Japanese F&B concepts on our island, such as Teppei Japanese Restaurant and Man Man Japanese Unagi Restaurant (now known as Unagi Tei). Here at his newest brainchild, Chef hopes to bring affordable yet quality Japanese fare to diners.

We sampled several items, with some in bite-sized portions. The prices listed are for the full portions.

Pitan Tofu 4/5

Pitan Tofu ($5) is always one of my must-orders when it's on the menu. Kai Kai's rendition is decent, with a slightly nutty sesame sauce base and a generous topping of chopped century egg and tobiko. I would have preferred a more robust century egg flavour in its sauce for that extra oomph.

Kai Kai Hanabi Roll 4/5

You will find a selection of different sushi rolls on the menu, one being the Kai Kai Hanabi Roll ($18.80). I found the sauce slightly too sweet, but this one is for fans of salmon as they offer it 2-ways here - raw in the middle and lightly aburi-ed on top.

Negitoro Sushi 3.8/5

The Negitoro Sushi ($6) roll had the classic combination of minced tuna and chopped spring onions in its centre, with crunchy tempura bits for extra texture. The tuna portion could be much better, for a better ratio to the tempura bits.

Nama Kaki 4/5

Next was the Nama Kaki, which had a plump and fresh oyster drizzled with a mildly tangy ponzu vinegar sauce.

3-Kind Sashimi Moriawase 4/5

We got to see Chef Yamashita Teppei do a bluefin tuna block-cutting demonstration, leading to our next dish, the 3-Kind Sashimi Moriawase ($15). We sampled slices of otoro, chutoro and maguro.

While they weren’t the best quality of cuts, they were still thick and fresh.

Buta Enoki Yakitori 3.5/5

The Buta Enoki Yakitori ($4) had enoki mushrooms wrapped with pork belly. While I enjoyed the grill on it, it was tougher and blander than I expected it to be. I prefer a stronger seasoning on this.

Yaki Hotate 4/5

Served in its shell with a wedge of lemon, the Yaki Hotate ($12) carried a nice slight char. The plump scallop remained juicy despite the grill.

Sukiyaki 3.5/5

While the pork slices were tender, we found the rest of the elements in the Sukiyaki ($16.80) more mediocre. The base could be a touch less salty as well.

Kani Toro Donburi 4.2/5

From the selection of mains, I decided on the Kani Toro Donburi ($17). It was clearly created for crab lovers, with crab meat, crab leg and soft shell crab with toppings of ikura and tobiko. The original size and portion will also include an onsen egg! The crab meat used was fresh and sweet.

Kai Kai Castle Bento 3.8/5

The Kai Kai Castle Bento ($18.90) was served in a multi-tiered bento box shaped like a Japanese castle. Each tier featured different items, namely tamago and unagi, assorted sashimi, and a bed of rice with chopped tuna belly, tempura bites, flying fish roe and ikura.

Unfortunately, its taste paled compared to its look, with average cuts on the sashimi. I must say that it's still considerably decent for the variety at this price.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Kai Kai Sushi & Grill
Food Republic Wisma Atria
#04-21
435 Orchard Road
Singapore 238877
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Walk to destination. Journey time about 3 minutes. [Map]

MIYOSHI by Fat Cow (三好) @ Mess Hall at Sentosa - Three Japanese Cuisine (Ramen, Teppanyaki and Omakase) Under One Roof

MIYOSHI by Fat Cow is a modern concept by fine Japanese restaurant Fat Cow. Miyoshi or 三好 in kanji means 'three graces' whereby diners are invited to a new modern way of savouring Japanese cuisine through three Japanese dining experiences - Ramen, Teppanyaki and Omakase under one roof in a beautiful colonial-style conservation building on the balmy island of Sentosa.

Zensai

We had the Teppan-Kaisei Set Dinner ($280++), starting with the Zensai comprising Umami Dashi Marinated Garlic Chives with Dried Bonito, Steamed Egg Custard with White Truffle Sauce served with Minced Wagyu Ankake Sauce, and Wagyu Kinome Yaki, a delectable trio of appetisers to kickstart the 11-course set dinner.

Fresh Spring Rolls

Wagyu Tartare

Next are the Fresh Spring Rolls and Wagyu Tartare. The light and refreshing spring roll is wrapped with raw amaebi prawn, cream cheese, and kaiware. The hand-chopped wagyu tartare is richer in flavour, tossed with purple shallots, nori, gochujang, and yakiniku sauce, bursting with textures and flavours.

Wagyu Sawani-wan

A favourite of the set course dinner is the Wagyu Sawani-wan. Sliced A4 Miyazaki A4 Wagyu is rolled with strips of shiitake mushrooms, carrots and leeks, then grilled on the teppan. It is served in a bonito soup that freshens up the enjoyment of the quality beef.

Straw Smoked Hokkaido Scallops

The plump and sweet Straw Smoked Hokkaido Scallops are grilled on the teppanyaki before smoking with straw and served with a generous spoonful of caviar.

Uni Soba

Next is the Uni Soba, whereby the Japanese buckwheat noodles are tossed in a soba sauce and served with nikumiso. It is further topped with bafun uni, deep-fried burdock chip, spring onions and red shiso. It is a delectable dish, but I was expecting more.

Yuzu Butter Madai

Another seafood item on the menu is the Yuzu Butter Madai paired with grilled Maitake mushroom and shishito pepper. The sea bream is grilled on teppan and glazed with yuzu saikyo miso sauce for a sweet, savoury and citrusy finish.

Steamed Abalone

The Korean abalone is first covered in konbu, blanketed in sea salt, and steamed-baked on the teppan. The Steamed Abalone paired with green asparagus is finished with saikyo miso sauce, giving the tender and bouncy abalone a delightful umami and mild sweetness.

Teppan Style Sukiyaki

The best dish for the night goes to the Teppan Style Sukiyaki. The thinly sliced wagyu is mixed with a housemade sukiyaki broth that is both rich and delicate, enriched with a Japanese egg yolk. It is further complemented with shaved truffle to enhance the lovely beefy flavour of the premium beef cut.

Wagyu Tenderloin A4

The Satsuma A4 Tenderloin has a substantial bite compare to the sukiyaki. It is seasoned with salt and black pepper, and grilled on teppan, allowing the full appreciation of the beautiful red meat.

Signature Garlic Rice

The last savoury course is freshly cooked Hokkaido Nanatsuboshi Japanese Garlic Rice, stir-fried on the teppan with vegetable oil, butter, garlic, salt and black pepper to ensure we are filled. It is served with aka miso soup and Japanese pickles to complete the rice course.

Black Sesame Tofu

Last but not least, we have the Black Sesame Tofu made with black sesame paste, tapioca powder and water, then simmered and cooled to set. It is served together with seasonal fruits and yuzu ice cream.

Note: This is an invited tasting.


MIYOSHI by Fat Cow
Mess Hall at Sentosa
2 Gunner Lane
#01-04/05/06
Singapore 099567
Tel: +65 60190089
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Lunch
Wed-Fri: 12pm - 3pm
Sat-Sun: 1130am - 3pm
Dinner
Wed, Thu & Sun: 6pm - 10pm
Fri-Sat: 6pm - 1030pm

Teppan-Kaiseki Experiences
Lunch seating at 1215pm
Dinner seating at 645pm

Sushi Omakase Experience
Dinner seating only at 645pm

Direction:
1) Alight at Harbourfront MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]

SENS Dining @ Holland Village - New Menu With Innovative Add-ons Plus A Hidden Bar Concept

Known for its contemporary Japanese cuisine, SENS Dining at Holland Village has recently launched a new menu, offering innovative new dishes and sets for sharing. In addition, to deliver an even more unique experience, SENS Dining has also incorporated a Japanese whisky and cocktail bar concept - Bar Nikai.

Yagura Ketsuga Sushi Box 4.5/5

Available in limited sets daily, Yagura Ketsuga Sushi Box ($88) allows you to create your own handrolls using the beautiful ingredients provided - a combination of fish and seafood, beautifully arranged in a tower modelled after an ancient Japanese fortress. The first tier of the box (the roof of the tower) holds the pieces of crispy seaweeds; the second tier is loaded with uni, negitoro, ikura and avocado, while the last tier is a chirashi of scallops, salmon, tuna and Hamachi atop sushi rice. It is a tasty and fun way to present and enjoy the food.

Sushi Tacos 4.5/5

Its all-new Sushi Tacos fit perfectly into its Bar Nikai concept. The taco shell is made of ebi senbei prawn crackers, available in five flavours: Ebi with Tobiko ($8), Tsubugai Shellfish ($8), Salmon Mentai ($12.50), Negitoro ($13.20) and Hotate Uni ($25.80). As the ingredients for the sushis were pretty mouth-filling and buttery, the extra crunch and slight savouriness from the taco shell complement the texture and flavour exceptionally well.

Hokkaido Treasure Don 4.5/5

Hokkaido Treasure Don ($48.80) highlights the freshness of the ingredients. Revamped with additional ingredients, the oyster is a rare treat from a don.

Aburi Sugoi Maki 4/5

A crowd-pleaser is the Aburi Sugoi Maki ($18.50) - Seared Avocado Salmon maki roll with Century Egg sauce and Flying Fish roe. What makes this special is the use of century egg sauce. The maki was good, but the century egg sauce was less distinctive than I had expected.

Wagyu Sukiyaki Set 4.5/5

The Wagyu Sukiyaki Set ($39.50) is my all-time favourite with its extremely comforting broth. The broth's recipe has been tweaked to make it even more flavourful.

Kurobuta Rosu Katsu 4/5

Kurobuta Rosu Katsu ($19.80) features an aged Kurobuta pork cutlet. The pork has been aged for a richer flavour. The katsu wasn't as moist as I had wanted, but I still enjoyed its clean taste and crusty texture.

Bar Nikai curates a wide array of rare Japanese whiskies and Sakes from independent breweries. In addition, the cocktail menu features Japanese culinary-inspired drinks.

Enjoy 1-for-1 tacos for the entire month of November 2022. You get the options of Tsubugai Taco, Negitoro Taco or Salmon Mentai Taco. The free taco will be of the same flavour and exclusively for dine-in. Best to go with a drink or two from the bar!

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


SENS Dining
243 Holland Avenue
Singapore 278977
Tel: +65 62625618
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 minutes. [Map]

IKO Restaurant & Bar @ Neil Road - Unique Modern-Japanese Bistronomy

Opening the doors to IKO Restaurant & Bar, you'll immediately be greeted by an eclectic playlist put together by IKO's new Chef-Owner, Dylan Ong. It goes hand in hand with the vibrant vibes, quirky decor and brand new modern Japanese menu to bring a whole new dining experience. Marrying Chef Dylan's love for Japanese cuisine and knowledge of European cooking techniques, you can look forward to a refreshed menu every couple of months.

Oysters 4.2/5

We had an appetising start to our meal with fresh, plump Oysters ($21 for 3pc) served with wasabi lychee granita and sake. It was extra refreshing and zesty with the dash of lime juice added.

Iko-Bee 3.8/5

Next was a fun snack, the Iko-Bee ($15). Inspired by Calbee and shaker fries, you pour sour cream and bottarga powders into a bag of homemade hand-sliced chips. Shake it all up thoroughly and pour them out to enjoy. The crisp chips were good to go with our sake drinks.

Negitoro Ice Cream 4/5 & Salmon Ice Cream 4.2/5

These are an innovative twist to your usual ice creams. The Negitoro Ice Cream ($18 for 2pc) has mini seaweed cones filled with negitoro, menegi and a surprise centre of cured egg yolk. Have this in a mouthful, and you'll get that oozy burst of yolk.

The Salmon Ice Cream ($18 for 2pc) uses the same crunchy seaweed cone, but it's packed with a richer mix of raw salmon, smoked salmon, crème fraiche and ikura. Similar to the negitoro, I would recommend enjoying this in a single bite to get the different layers of flavours.

Lil Basket 4/5

Adorably presented in a dim sum basket, these vibrant pink beetroot ‘baskets’ are stuffed with sweet Hokkaido snow crab, topped with slightly spicy avocado mousse and lime gel. This Lil Basket ($20) pays tribute to the local favourite kueh pie tee, transformed with Chef Dylan’s unique touch.

Hay Smoked Hamachi 4/5

Moving on to starters, the Hay Smoked Hamachi ($24) features hamachi seasoned in ponzu brown butter, served with scallion garlic oil, crunchy trio sesame, elephant stem and compressed green grapes. The distinctly tangy-sweet grapes were a clever addition to the nutty and richly seasoned hamachi.

Dope You Up Bowl

The indulgent Dope You Up Bowl ($42) was quickly wiped clean by my dining companions. You have a bed of ume shiso rice topped with A4 wagyu buri, bafun uni, lightly cured egg yolk, wagyu fat emulsion and a generous portion of ikura.

A4 Wagyu “Sukiyaki”

Another IKO signature that features A4 wagyu is the A4 Wagyu “Sukiyaki” ($28). Slices of A4 wagyu with shiitake mushroom, leek, scallion, egg yolk and fried perilla are served with white sukiyaki sauce to bring them all together.

The High SES Somen 4.5/5

As its name clearly describes, The High SES Somen ($38) has a luxurious combination of chutoro, Hokkaido snow crab, bafun uni and kaviari caviar, finished with clam sauce and chives. It's served chilled, and we enjoyed the exceedingly fresh and sweet seafood used. We had their starter portion, but you can also opt for it as a main at $48.

8 Hrs Braised Abalone 4/5

Here in the 8 Hrs Braised Abalone ($28), you are served a base of pearl barley cooked in rich abalone liver sauce, underneath slices of tender abalone alternating with shiitake mushrooms, paired with elephant stem and asparagus.

Miso Black Cod 4.5/5

The highlight of the Miso Black Cod ($36) is the black cod, which was marinated in miso for three nights before it was grilled to a lovely buttery texture. The sides are intricately put together with sweet pumpkin puree, Manila clams, umami grilled firefly squids, carrots, pickled daikon and roasted nectarines, finished with a creamy clam emulsion. There are many components here, but they complement each other well.

Hay Smoked Guinea Fowl 4/5

The Hay Smoked Guinea Fowl ($32 for Single) sits on up to 15 seasonal Japanese vegetables prepared in various ways, tied together with a flavourful homemade sake ume sauce. The medley of vegetables which included morel mushrooms and brussel sprouts provided varying textures alongside the tender fowl.

Yuzu Semi Freddo 4.2/5

For dessert, we had Yuzu Semi Freddo ($15). Fluffy soft pieces of mint sponge are accompanied by zesty yuzu curds, miso-caramel honeycomb and Hokkaido milk ice cream, drizzled with miso caramel. It was sweet and slightly tangy, just the right choice to end the night!

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


IKO Restaurant & Bar
65 Neil Road
Singapore 088897
Tel: +65 88665218
Facebook
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 530pm - 1130pm
Fri-Sat: 12pm - 3pm, 530pm - 1am
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Walk along the park to Neil Road. Cross the tunnel and take the staircase to Neil Road. Walk to junction of Neil Road and Craig Road. Cross the road and walk down Neil Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road. Turn right and walk down Neil Road. Journey time about 3 minutes. [Map]