Sushi Dorobo @ Bugis Cube - An Intimate 10-Seater Omakase Worth Discovering

Sushi Dorobo, a cosy 10-seater at Bugis Cube level 3, offers a quietly intimate omakase experience - the kind where the chefs interact, observe and occasionally surprise you with off-menu touches. Opened just a few months ago and run by two chefs, the restaurant keeps things simple and focused. We went for the Sushi Kage Omakase ($139) for dinner. There is also a more affordable Sushi Shiobi menu at $99.

Appetizer

The meal begins light but thoughtful, with a trio of Soramame (broad beans), Amela Tomato and Hotaru Ika (firefly squid). It’s a well-balanced opener that is refreshing, slightly briny and texturally interesting. Nothing overly complex, but a good way to ease into the meal.

Cold Dish

The Hokkaido Oyster with Yuzu Ponzu is a highlight early on. Creamy and fresh, the oyster is lifted by the citrusy dressing, while the ikura adds little bursts of salinity. Simple, clean flavours done right.

Seasonal Sashimi

We were served Kampachi, Scallop and Akami. The kampachi stood out, lightly aburi-ed for added depth and aroma. It’s a small touch, but one that shows attention to detail that elevates what could have been a standard sashimi course.

At one point, the chef brought out what looked like a long white fish, which was actually octopus. Sliced and served complimentary, the different cuts offered contrasting textures - one more tender, the other slightly crunchy. No sauce needed; the natural flavour was enough.

Chawanmushi

A comforting, familiar dish done well. The Chawanmushi is silky and light, with chunks of white fish hidden within, adding both texture and flavour. It’s simple but satisfying, the kind of dish that quietly anchors the meal.

Hirame – Flounder Sushi

Madai – Seabream

Kinmedai - Golden Eye Snapper

Engawa - Flounder Fin

Aji - Horse Mackerel

Aka Ebi + Foie Gras - Red Prawn + Foie Gras

Chutoro - Medium Fatty Tuna

Otoro + Caviar

The omakase continues with 8 pieces of Nigiri made fresh right in front of us, featuring a mix of classic and premium selections. The progression is well-paced, moving from lighter to richer flavours. Standouts include the Engawa for its smoky, fatty depth and the Aka Ebi topped with Foie Gras, which is indulgent, slightly over-the-top, but undeniably satisfying.

Temaki – Uni Handroll

A fun, slightly theatrical moment where the Uni Handroll is finished with edible gold, making it very much a “phone eats first” course. It’s rich, creamy and indulgent!

Tuna Negroni Sushi Roll

Just when we thought the meal was wrapping up, the chef served a Tuna Negroni Sushi Roll that was generously filled and more than a mouthful. Unexpected, but a satisfying addition to our already full stomachs.

Soup – Miso Soup

By this point, a hot bowl of Miso Soup feels very necessary. Warm, comforting and a good reset before dessert.

Seasalt Ice Cream, Red Meat Melon

Dessert was a pleasant surprise - Seasalt Ice Cream sandwiched in a Monaka, finished with a drop of truffle oil. It’s an unusual combination, but it works! Sweet, savoury and aromatic all at once. Paired with a slice of very sweet Red Meat Melon, it ends the meal on a clean, balanced note.

Sushi Dorobo is less about theatrics and more about delivering a quietly enjoyable omakase experience. The intimate 10-seater setting, paired with friendly and attentive chefs, creates a relaxed atmosphere that feels personal rather than formal.

While the menu leans on solid fundamentals, it’s the small surprises and thoughtful touches throughout the meal that make it memorable. It may not aim to be the most refined omakase in town, but it strikes a good balance between quality, creativity and comfort. It is a spot you’d return to for an easy, satisfying dining experience.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Sushi Dorobo
Bugis Cube
470 North Bridge Road
#03-17
Singapore 188735
Tel: +65 8344 2811
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Tue-Sun: 1130am - 2pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road. Turn right onto North Bridge Road. Walk down North Bridge Road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit D. Walk to North Bridge Road. Turn left onto North Bridge Road. Walk down North Bridge Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Sukiyaki Yotaro @ Tanjong Pagar Road - A Dual-Style Wagyu Sukiyaki Experience in a Cozy Kyoto-Inspired Setting

Located at Tanjong Pagar Road, Sukiyaki Yotaro offers a refreshing take on the traditional Japanese hot pot experience. This intimate shophouse restaurant brings diners on a thoughtfully curated culinary journey, showcasing premium Wagyu beef flown directly from Japan. With its rustic, izakaya-style interior and warm, attentive service, the restaurant sets the stage for a memorable and immersive meal.

What truly distinguishes Sukiyaki Yotaro is its unique two-part sukiyaki experience — seamlessly guiding diners through both Kansai-style (grilled) and Kanto-style (simmered) preparations. This dual approach allows one to appreciate the nuanced characteristics of Wagyu in different cooking styles, elevating the dining experience beyond the ordinary.

Japanese Wagyu Beef Tartar 4.2/5

We began the evening with a selection of starters, starting with the Japanese Wagyu Beef Tartar ($20). Finely chopped premium Wagyu is crowned with a luscious golden egg yolk, creating a visually inviting dish. Once mixed, the yolk lends a velvety richness that complements the beef’s natural sweetness and umami. The delicate marbling melts effortlessly on the palate, delivering a clean yet indulgent start to the meal.

Steamed Oyster Soaked in Garlic Oil 4.2/5

Next, the Steamed Oyster Soaked in Garlic Oil ($12) offered a briny, aromatic contrast. The oyster was plump and juicy, its natural oceanic sweetness enhanced by the fragrant garlic oil. The infusion of savoury depth rounded out the flavours beautifully without overpowering the freshness of the seafood, serving as a bright and appetising prelude to the richer courses ahead.

Simmered Pork Loin Cutlet 4/5

The Simmered Pork Loin Cutlet ($20), prepared in a comforting Katsutoji style, brought a homely touch to the spread. The golden-fried pork cutlet is gently simmered in a sweet-savoury dashi broth and topped with a soft, barely set egg. Despite the simmering process, the pork retained its tenderness, while the panko crust soaked up the flavourful broth. Each bite was a harmonious blend of textures — crisp, juicy, and silky.

Japanese Wagyu Marbled Beef with Vegetables 4.8/5

The highlight of the meal is undoubtedly the sukiyaki. The experience begins with the Kansai-style Japanese Wagyu Marbled Beef with Vegetables ($53/100g). Prepared tableside by the attentive staff, the Wagyu is grilled on a hot pan, allowing the fat to render and caramelise lightly. This method brings out the pure, robust flavour of the beef. Enjoyed first with a light dashi and leeks, and then dipped into raw egg yolk, the beef delivers an indulgent, creamy richness that lingers on the palate.

Following this, the meal transitions into the Kanto-style sukiyaki, where a medley of vegetables is simmered in a sweet-savoury house broth. The broth gradually absorbs the essence of the Wagyu, deepening in flavour as the meal progresses.

Japanese Wagyu Lean Beef with Vegetables 4.5/5

Diners then swish slices of both Japanese Wagyu Marbled Beef with Vegetables ($53/100g) and Japanese Wagyu Lean Beef with Vegetables ($43/100g) into the bubbling broth. Cooked just briefly to retain a tender, medium-rare finish, the beef takes on a comforting, umami-rich profile. This second phase offers a heartwarming contrast to the bold, direct flavours of the Kansai style.

To conclude the savoury portion, we opted for rice. The staff thoughtfully cracked an egg into the remaining broth, creating a rich, flavourful mixture that coats the rice beautifully. It is a simple yet deeply satisfying finale.

Coffee Jelly 4/5

Dessert was equally delightful. The Coffee Jelly ($8) featured a delicate, jiggly texture with a well-balanced bitterness and subtle sweetness. Paired with creamy ice cream, the contrast between the cold, velvety dairy and the light, bouncy jelly created an addictive finish.

Oba Sorbet 4.2/5

The Oba (Shiso) Sorbet ($6) provided a refreshing end to the meal. Light and aromatic, it captured the herbaceous essence of shiso with hints of mint, basil, and citrus. Its clean, icy texture made it a perfect palate cleanser after the richness of the Wagyu.

Sukiyaki Yotaro delivers more than just a meal. It offers a thoughtfully paced dining experience that celebrates the versatility and quality of Japanese Wagyu. From the attentive service to the dual-style sukiyaki concept, every element is designed to engage and satisfy. For those seeking an authentic yet unique Japanese hot pot experience in Singapore, this cosy spot is well worth a visit.

Note: This is an invited tasting.


Sukiyaki Yotaro
106 Tanjong Pagar Road
Singapore 088525
Tel: +65 97311136
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon, Wed-Thu: 530pm - 11pm
Fri-Sun: 12pm - 230pm, 530pm - 11pm
(Closed on Tue)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to the destination. Journey time about 6 minutes. [Map]