Toku Nori @ Boat Quay - Affordable Sushi Omakase & Handrolls In A Chic Speakeasy Setting

Toku Nori, the contemporary Japanese handroll bar known for its sleek “New York speakeasy” vibe, has opened its second outlet at Boat Quay. Two years after its successful debut in Telok Ayer, the brand returns with a refreshed concept, introducing its first-ever sushi omakase experience paired with sake, while keeping its hallmark of accessible yet premium offerings. We visited the new outlet to check out both the Jyosen Sushi Set ($38) and the Tokusen Sushi Set ($48), along with a few à la carte items.

Miso Soup 3/5

Hotate Sushi 4/5

Both sets begin with a comforting bowl of Miso Soup, which was light and adequately savoury, though lacking a deeper umami punch. A highlight early on was the Hotate Sushi. The plump, sweet scallop was elevated with a delicate combination of yuzu kosho, jelly and chopped chives. The citrusy heat from the yuzu kosho cut through the scallop’s natural sweetness beautifully, while the jelly added a subtle layer of texture and refinement.

Hamachi Sushi 4/5

Madai Sushi 4/5

Next, the Hamachi Sushi (Jyosen Set) impressed with its clean, buttery profile. The addition of pickled onion and chive oil introduced brightness and a gentle aromatic lift, balancing the richness of the fish.

From the Tokusen Set, the Madai Sushi showcased a firmer texture with a naturally mild sweetness. Paired with shio konbu and ume, it delivered a nuanced flavour profile — savoury, slightly tangy, and deeply satisfying.

Maguro Sushi 4/5

Chutoro Sushi 4/5

The progression continued with tuna selections. The Maguro Sushi (Jyosen Set) was topped with yuzu kizami and tsukudani, adding layers of citrusy brightness and umami depth to the lean tuna.

Meanwhile, the Chutoro Sushi (Tokusen Set) offered a richer, more indulgent bite. The fatty tuna melted in the mouth, complemented by konbu shoyu and red shiso, which enhanced its natural oils without overpowering the fish.

Salmon Sushi 4/5

Aka Ebi Sushi 4.2/5

The Salmon Sushi leaned towards a bold and indulgent flavour profile. Topped with mentaiko and ikura, each bite was rich, creamy and bursting with umami. It is a crowd-pleasing combination that amplifies the salmon’s natural fattiness.

Even more luxurious was the Aka Ebi Sushi. The sweet shrimp was paired with black caviar and uni, resulting in an explosion of oceanic flavours. The brininess of the caviar and the creaminess of the uni elevated the delicate sweetness of the ebi, making it one of the standout pieces of the meal.

Anago Sushi 4/5

Foie Gras Sushi 3/5

Closing the sushi course, the Anago Sushi delivered a comforting finish with its soft, fluffy texture and sweet anago tare glaze.

The Foie Gras Sushi offered a modern, fusion twist. While the foie gras was rich and decadent, the combination with goshiki arare added a contrasting crunch. However, the overall execution felt slightly heavy, lacking the balance seen in earlier courses.

Mini Chirashi Don 3/5

Both sets concluded with a Mini Chirashi Don. While it provided a satisfying end to the meal, the flavours were relatively straightforward compared to the preceding sushi courses.

Truffle Scallop Somen 3/5

The Truffle Scallop Somen ($16) featured a light and refreshing combination of somen noodles, scallop, ikura and chives in a truffle shoyu base. While the dish was well-balanced, the truffle flavour was rather subtle and could have been more pronounced to elevate the overall experience.

Red Crab Crispy Sushi 4.2/5

The Red Crab Crispy Sushi ($18 for 3 pcs) stood out for its textural contrast. The crispy sushi rice base provided a satisfying crunch, while the sweet and creamy deep-sea red crab topping, accented with caviar and chives, delivered a luxurious finish.

Maguro Poppers 4.2/5

The Maguro Poppers ($15 for 3 pc) were playful, bite-sized delights. Encased in a crisp nori shell, the tuna tartare and edamame filling was fresh and flavourful, while the ikura topping added bursts of briny umami.

Matcha Latte 4/5

The Matcha Latte used ceremonial-grade Tsuki matcha, resulting in a smooth, earthy drink with a pleasant bitterness and creamy finish.

Warabi Mochi Trio 4/5

Ending on a sweet note, the Warabi Mochi Trio ($12) came in kinako, goma and matcha flavours. Each piece was soft, delicate and pleasantly chewy, offering a light yet satisfying dessert to round off the meal.

Toku Nori’s new Boat Quay outlet successfully builds on its original concept, offering a more refined dining experience with its sushi omakase sets while maintaining approachable pricing. The sushi courses showcase thoughtful flavour pairings and quality ingredients, with standout items such as Aka Ebi Sushi and Hotate Sushi. While a few dishes could benefit from stronger flavour definition, the overall experience remains enjoyable — especially for those seeking a stylish yet accessible introduction to omakase-style dining in Singapore.

Note: This is an invited tasting.


Toku Nori
13 Lorong Telok
Singapore 049026
Tel: +65 8209 4404
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 530pm - 11pm

Direction:
1) Alight at Raffles Place MRT station: Take Exit G. Walk down Chulia Street. Walk to North Canal Road. Walk down North Canal Road. Turn right onto Lorong Telok. Walk down Lorong Telok. Walk to the destination. Journey time is about 6 minutes. [Map]

VUE @ OUE Bayfront - New Weekend Lunch Set Menu with Signature Dessert Trolley

Perched atop OUE Bayfront, VUE continues to impress with its refined modern European cuisine and stunning skyline views. Elevating the weekend dining scene, the restaurant has launched a new Weekend Lunch Set Menu, thoughtfully curated with a choice of four ($108++) or five courses ($128++). Each dish reflects a careful balance of artistry and finesse, culminating in a delightful finale of free-flow desserts from its signature trolley.

As with every visit, the meal began on a high note with the restaurant's complimentary milk buns. Soft, pillowy and lightly sweet, they were perfect when paired with olive oil and balsamic vinegar. It's one of those addictive starters that inevitably leads to a second helping, and understandably so.

42-Month Aged Jamón Iberico 4/5

We started our lunch with the cold appetisers, in which the 42-Month Aged Jamón Iberico delivered a deeply savoury, complex flavour profile. The long curing process lends the ham its signature intensity and nutty undertones, complemented beautifully by sweet Charentais melon. Paired with the La Coca toast, a thin, crisp Spanish flatbread, provided a delightful textural contrast, allowing the richness of the ham to shine.

Heirloom Tomatoes 4/5

The Heirloom Tomatoes offered a lighter yet equally satisfying alternative. Naturally sweet and juicy heirloom tomatoes were paired with smoked burrata, creating a luscious creamy contrast. The inclusion of tonburi, often referred to as "land caviar," added a subtle popping texture, while black olives introduced a gentle briny depth, tying the dish together harmoniously.

Wild Caught Scallop 4.2/5

Moving on to the hot appetisers, the Wild Caught Scallop stood out for its precision in execution. The wild caught scallop was pan-seared to a perfect golden crust while retaining a tender, succulent interior. Its natural sweetness was elevated by the luxurious topping of Osetra caviar, while the white chocolate miso emulsion added an unexpected yet balanced layer of sweetness and umami. The sautéed spring peas lent freshness and a slight crunch, rounding off the dish elegantly.

Grilled Baby Gem Lettuce 4/5

In contrast, the Grilled Baby Gem Lettuce showcased the restaurant's mastery of binchōtan grilling. The lightly charred outer leaves carried a gentle smokiness, while the inner core remained crisp and refreshing. The dish was brightened with an orange tahini dressing, complemented by feta cheese, walnuts and a Parmesan crisp. It delivered a pleasing interplay of smoky, creamy and crunchy textures.

Wild Forest Mushroom Risotto 4.8/5

For the risotto course, both options impressed with their depth of flavour and execution. The Wild Forest Mushroom Risotto was a comforting, earthy masterpiece. Made with a medley of premium mushrooms, including porcini and chestnut, the dish exuded deep umami richness. Each grain of rice retained a slight bite, coated in a creamy, velvety sauce enriched with aged Parmigiano Reggiano. The addition of truffle further enhanced its aromatic, woodsy profile.

Signature Uni Risotto 4.8/5

Equally indulgent was the Signature Uni Risotto (+$12). This luxurious creation highlighted the briny sweetness of Hokkaido sea urchin, folded into a creamy emulsion that beautifully coated the Japanese multi-grain rice. The grains offered a subtle textural contrast, making each mouthful more dynamic. The uni foam intensified the oceanic flavours, resulting in a deeply satisfying and decadent dish.

Spanish Octopus 4.5/5

From the grill, the Spanish Octopus demonstrated VUE's expertise with binchōtan charcoal. The octopus was cooked to a perfect tenderness, with a slight char that imparted a smoky depth without overpowering its natural sweetness. Accompanied by grilled baby gem lettuce, semi-dried tomatoes, and a pistachio chimichurri, the dish was well balanced, with the nutty, herbaceous sauce elevating the overall profile.

Stoneaxe Wagyu Rump Cap MBS 8-9 4.5/5

For the mains, the Stone Axe Wagyu Rump Cap MBS 8-9 (+$15) was a highlight for meat lovers. Also known as picanha, the cut is prized for its rich flavour and luscious fat cap, which renders beautifully over the grill. Simply seasoned to let the beef's quality shine, the meat was juicy, tender and deeply flavourful. Served with truffle mashed potatoes and heirloom cauliflower, the accompaniments complemented without overshadowing the star ingredient.

Desserts 4.2/5

Ending the meal on a sweet note, the Dessert Trolley remains a signature draw of the weekend lunch experience. Presented tableside, it offers an enticing selection of bite-sized and plated desserts that change with the seasons. From delicate pastries to indulgent sweets, the free-flow format allows diners to sample a variety of creations, making for a playful and satisfying finale.

Overall, VUE's Weekend Lunch Set Menu delivers a well-paced and thoughtfully executed dining experience. With its combination of quality ingredients, refined techniques and indulgent touches like the dessert trolley, it is an excellent choice for a leisurely weekend indulgence in the heart of the city.

Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 430pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]

VUE @ OUE Bayfront - A Seasonal Showcase of Stone Axe Wagyu and Akaroa Salmon

At VUE, the arrival of spring is marked by a thoughtfully curated seasonal menu created in collaboration with ORCA. Showcasing premium ingredients such as Stone Axe Wagyu and Akaroa Salmon, the menu reflects a seamless journey from source to plate. Under the direction of Executive Chef Sam Chin, the dishes highlight both technical precision and a deep respect for produce.

Canapes 4/5

Dinner commenced with an elegant platter of canapes, presenting the versatility of both Akaroa Salmon and Stone Axe Wagyu through a series of refined, bite-sized creations. Each piece demonstrated a balance of flavour and texture, setting the tone for the evening.

The Akaroa Salmon appeared in multiple forms — from the refreshing Salmon Tartare with Crispy Skin and Yuzu Pearl, to the delicately cured Salmon Gravlax with Nori Tofu Mousse and Kelp Oil, and the indulgent Salmon Rillette Choux Puff topped with Ikura.

Equally impressive were the Stone Axe Wagyu selections. The Wagyu Beef Tartare paired with Uni delivered richness and depth. At the same time, the Striploin Brochette with Lemon Nuruk Purée, Shio Kombu and Chives offered a nuanced interplay of umami and citrus. The Wagyu Beef Tongue glazed with Truffle Soy and finished with Spring Onion stood out for its tenderness and bold flavour.

Akaroa Salmon Confit 4.2/5

The Akaroa Salmon Confit further showcased why this fish is often dubbed "the wagyu of the sea". Paired with cauliflower purée, Piedmont hazelnut, and a balsamic glaze, the dish highlights the salmon's buttery, melt-in-the-mouth texture. Sourced from the pristine waters of Akaroa Harbour in New Zealand, the salmon's clean yet rich flavour profile was beautifully preserved through the confit technique, allowing its natural qualities to shine.

Stone Axe Wagyu Duo 4.2/5

The Stone Axe Wagyu Duo celebrated Australia's most prized Fullblood Wagyu. Featuring two distinct cuts — rump cap and cheek — the dish explored contrasting textures and cooking techniques. The rump cap offered a satisfying bite with pronounced marbling, while the cheek was slow-cooked to achieve a fork-tender finish. Together, they delivered a comprehensive appreciation of beef's depth and complexity.

Chitose Maize 4/5

Dessert came in the form of Chitose Maize, a light yet satisfying finale. Layers of hazelnut crunch and cereal milk mousse were paired with mugicha tea ice cream, creating a harmonious balance of nuttiness and gentle sweetness. It was a refreshing way to conclude the meal without overwhelming the palate.

Petit Four

The evening concluded with a selection of petit fours, providing a delicate and fitting end to a thoughtfully orchestrated dining experience.

'This spring menu at VUE is a testament to the strength of its partnership with ORCA. By spotlighting exceptional ingredients like Akaroa Salmon and Stone Axe Wagyu, Chef Sam Chin delivers a menu that is both produce-driven and elegantly executed — a celebration of craftsmanship, seasonality, and provenance.

Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 430pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]

Barrel Story of Hikibi @ Cecil Street - Modern izakaya That Brings Fire, Whisky, and Craftsmanship Together Under The Artistry of Hibiki

Barrel Story of Hikibi marks a global milestone as the first Hibiki-led concept restaurant to open outside of Japan. Located in the heart of Singapore’s CBD, this modern izakaya is guided by the spirit of omotenashi — Japanese hospitality expressed through sincerity, attentiveness, and thoughtful details. Bringing together wood-fire cooking, refined flavour construction, and whisky pairing, Barrel Story of Hikibi presents a contemporary interpretation of the Japanese izakaya experience. Open for both lunch and dinner, the restaurant offers flexibility through a well-curated à la carte menu alongside set dining experiences.

Festive Yu Sheng (pre-order required) 4/5

Given the Chinese New Year period, we began with the Festive Yu Sheng, which requires advance ordering. It came as a pleasant surprise to find Yu Sheng on the menu of a modern Japanese izakaya. It was an unexpected yet festive nod to local dining culture.

Smoked Nuts and Raisin 4.5/5

The Smoked Nuts and Raisin ($8) were dangerously addictive. Infused with deep smokiness, each bite was moreish and set the tone perfectly for the meal ahead.

Prosciutto, Cream Cheese & Strawberry Maki Roll 4/5

The Prosciutto, Cream Cheese & Strawberry Maki Roll ($18 for 4 pcs) was a delightful play on contrasts. Cream cheese and strawberry are wrapped in savoury prosciutto, resulting in a harmonious balance of sweet, salty, and creamy with pleasing textural layers. A Shine Muscat variation is also available for those seeking an elevated fruit-forward option.

Suckling Pig 4.5/5

The Suckling Pig ($22) came in the form of boneless pork belly cubes, crowned with crisp crackling skin and marinated in Chinese spices. Beneath the brittle skin lies a luscious layer of fat and tender meat. Paired with Japanese mustard, the dish felt familiar yet refined, reminiscent of our local sio bak, but executed with finesse.

Tonsoku Harumaki 4.2/5

The Tonsoku Harumaki ($12/pc) offered a clever reinterpretation of a spring roll. Braised pig trotter is wrapped in spring roll skin and deep-fried till golden. It immediately brought to mind Kong Bak Pau, but reimagined in a crispy, handheld format.

Uni-corn Croquette 4.5/5

A standout dish of the night, the Uni-corn Croquette ($24 for 2 pcs) delivered on both creativity and indulgence. Encased in a crisp shell is creamy corn, topped generously with uni. It’s an unexpected yet winning combination that truly impressed my palate.

BARREL Chicken Rice 4.2/5

The BARREL Chicken Rice ($46) is a Hibiki-inspired take on Singapore’s iconic dish. Garnished with caviar and served with an in-house special sauce, this is likely the most expensive chicken rice in town. Price aside, the flavours were spot on, from the fragrant rice to the chilli and ginger sauces, all on par with a good traditional chicken rice stall.

Aburi Wagyu Donabe 4.2/5

The Aburi Wagyu Donabe ($68) featured aburi A5 wagyu, cured egg yolk, green onion, and nori atop flavoursome rice. Comforting and deeply satisfying, the charred wagyu paired beautifully with the rice for a luxurious yet soulful finish.

Soft Serve “HIBIK!” 4.5/5

We wrapped up the meal with the Soft Serve “HIBIK!” ($12), made with organic honey and Maldon salt. Soft, creamy, and lightly sweet, the dessert was elevated by Hibiki-infused honey, a subtle but elegant finale to the meal.

Barrel Story of Hikibi successfully bridges Japanese craftsmanship with local familiarity, delivering a dining experience that feels both refined and approachable. Whether you’re here for whisky pairings, inventive izakaya dishes, or a luxurious twist on comfort food, Barrel offers a compelling reason to visit.

Note: This is an invited tasting.


Barrel Story of Hikibi
The Quadrant
19 Cecil Street
Singapore 049704
Tel: +65 80287100
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit F. Walk to the destination. Journey time is about 5 minutes. [Map]