Tuesday, May 25, 2021

Sen-ryo @ ION Orchard - Japanese Restaurant Hailing From Tochigi, Japan Opens In Singapore


Established in Tochigi, Japan, in 1999, Sen-ryo has opened its first Singapore outlet in ION Orchard. Behind its well-known exceptional authentic Japanese cuisine is a team of shokunin (artisan chefs), using only quality ingredients imported from Toyosu Fish Market and around the world. Sen-ryo is very well -received in Hong Kong as well when it first started there in 2005 and has since grown to 13 outlets there. In Singapore, sen-ryo wishes to bring you premium but pocket-friendly creations that promise affordable luxury at its best, which includes a range of specially created Singapore-exclusive dishes.

Sen-ryo Tamagoyaki with Mentaiko Sauce 4.5/5

Sen-ryo Tamagoyaki with Mentaiko Sauce ($2.80) speaks a lot about the team's effort to make every dish exquisite. The Singapore-exclusive Sen-ryo Tamagokyaki with Mentaiko Sauce is a house signature comprising a beautifully done traditional Japanese omelette hand-made and branded with its logo. The pure mentaiko sauce not only looks pretty in pink against the yellow omelette, but it also acts as a natural flavour enhancer to the sweet omelette.

Otoro 4/5

Along with that, we also had Otoro ($24) sashimi.

Soft Shell Crab and Mango Nama Haru Maki 4.5/5

The Soft Shell Crab and Mango Nama Haru Maki ($16.80) is a very interesting starter made for our tropical weather. Featuring fresh slices of mango, onion strips, lettuce and addictive crispy deep-fried soft shell crab wrapped in Vietnamese rice paper, I appreciate the attention paid to the dish's execution. The mango was kept very chilled, and that elevated the enjoyment of the dish. The accompanying mango puree sauce was spicy, sweet and tangy, bringing all elements together in harmony.

DIY Hokkaido Uni 4/5

The sushi and grill counter highlights include this DIY Hokkaido Uni ($58) platter, something not often seen in traditional Japanese restaurants. The platter is made of half-board of premium uni (sea urchin) from Hokkaido with fresh sushi rice, ikura (salmon roe), Japanese cucumber strips and sheets of roasted seaweed. So have fun wrapping your uni maki roll!

Sen-ryo Sushi 3.8/5

Maguro (Akami) with Shio Koji Negitoro 3.8/5

The Shokunin Sushi series showcases the restaurant's inventive handcrafted creations, in which I had the signature Sen-ryo Sushi ($8.80). It is a layering of uni, negitoro (minced fatty tuna) and ikura atop premium sushi rice. I also had the Maguro (Akami) with Shio Koji Negitoro ($6.80), in which a slice of tuna is boosted with a dollop of minced fatty tuna seasoned with fermented salt seasoning. Both encompassed a luscious texture, but I feel the rice can be less compressed for a more cohesive sushi.

Kaisen Dobin Mushi 3.5/5

What will complement these cold dishes is the Kaisen Dobin Mushi ($6.80), a traditional Japanese seafood broth served in a teapot. I first knew it as 'teapot soup', and this dainty teapot is filled with scallops, prawns, clams and shimeji mushrooms. Made with red snapper dashi, a squeeze of the lemon enlivened the clear soup. Not the best I had, but decent.

Grilled Chicken Thigh in Charcoal Style Sauce 3.8/5

We had Grilled Chicken Thigh in Charcoal Style Sauce ($7.80) and Grilled US Beef Tenderloin and Foie Gras ($28) from the grill section. The chicken is prepared by grilling the meat on high heat and smearing it with a specially imported charcoal-infused sumiyaki sauce. Hence you got a very intensely flavoured caramelised sauce coating the chicken.

Grilled US Beef Tenderloin and Foie Gras 4.2/5

A much more indulgent version will be this Grilled US Beef Tenderloin and Foie Gras ($28), available exclusively in Singapore. I reckon you should go for this if it is your first trip to sen-ryo. The flavourful sauce is made with the juices of the meat, mirin and black pepper, and when it came sizzling hot, it was simply mouthwatering.

Kaisen Soy Nabe 4.8/5

My favourite of the feast is the Kaisen Soy Nabe ($32) comprises a unique milky base made with Japanese soy milk and dashi. It comes brimming with King Snow Crab legs, scallops, Kuzukiri noodles, carrots, vegetables and shiitake mushrooms. The best part of the hotpot is the soul-nourishing soup and the extremely chewy Kuzukiri noodles. I only hope there is more of the beautiful soup.

Mizu Warabi Mochi 3.5/5

Cream Catalana with Mixed Berries 4.5/5

For dessert, we tried Mizu Warabi Mochi ($5.80) and Cream Catalana with Mixed Berries ($9.80). The Mizu Warabi Mochi is a jiggly clear jelly 'mochi' served with roasted soybean powder and black sugar syrup. As for the Cream Catalana with Mixed Berries, it is a velvety custard served with fresh berries.

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.

ION Orchard
2 Orchard Turn
Singapore 238801
Tel: +65 69746782
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 1130am to 1030pm

1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

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