Mizuki @ Ngee Ann City - Tempura Omakase with Quality Seasonal Ingredients in Orchard Road

Mizuki, located in Ngee Ann City since 2017, offers a refined dining experience that specialises in tempura. Guests can choose from a variety of omakase menus, including Tempura Omakase, Wagyu Omakase, and Signature Omakase, alongside set meals and à la carte options.

With its serene, minimalist interiors, the restaurant offers diners the opportunity to enjoy their meals at the 9-seater tempura counter or in private rooms, making it a perfect setting for an intimate experience.

Tempura Dinner Omakase 4.5/5

On our visit, we had the Tempura Dinner Omakase ($198/pax). Before the meal commenced, the chefs showcased the seasonal ingredients of the day, beautifully presented with autumn leaves, giving us a glimpse of what was to come.

Sashimi

The omakase began with Sashimi, featuring meticulously sliced fish of freshness, especially the Kampachi.

Chawanmushi

This was followed by a comforting shiitake and edamame Chawanmushi, topped with snow crab and shark fin.

Seasonal Tempura 9 Kinds

The highlight of the evening was undoubtedly the Seasonal Tempura 9 Kinds. We observed the chefs carefully prepare each piece, delicately laying each ingredient and coating it in a traditional batter before placing it in the fryer.

Diners are provided with an assortment of condiments, including salt, tentsuyu sauce, lemon, and freshly grated radish, to customise their tempura experience.

Japanese Tiger Prawn

The Japanese Tiger Prawn served with its head featured a light and crisp batter that complemented the prawn's natural sweetness rather than overwhelming.

Tara No Me

Tara No Me is a mountain vegetable with a slightly bitter taste. We enjoyed the bitter notes on their own, but they are also good paired with the Tentsuyu for an extra touch of savoury.

Uni on Shiso

One of the most luxurious bites was the Uni on Shiso, a harmonious combination of creamy bafun uni, baby whitefish, and caviar atop a tempura-fried shiso leaf and seaweed. It was indulgent without being excessive and left a lasting impression.

Ginkgo

Next was a classic Gingko.

Fish with Cucumber

The Fish with Cucumber was an unexpected combination. The fish meat was delicate and soft, and the cucumber gave a lightness.

Hotate

Another standout was the Hotate, served in two parts. The first was fried to retain a pink, tender centre, accompanied by a refreshing zest of grated yuzu.

Hotate

The second was wrapped in nori and topped with ikura, creating a delightful contrast of flavours and textures.

Mushroom

Additional prawn paste was added to the Mushroom before frying.

Ika

Next was the uniquely prepared Ika, drizzled with a reduced sauce made of squid head. While the exterior was crisp, the Ika in the middle was intentionally kept raw.

Anago

The Anago was one of my favourite courses, along with the Uni and Hotate. The mild, sweet meat was absolutely tender, enhanced by a squeeze of lemon.

Dried Persimmon

One of the more creative dishes was the Dried Persimmon with Mochi, where a tempura-fried persimmon slice was sandwiched between crispy mochi and wrapped in nori. The combination of sweet, chewy, and salty elements made it memorable.

Kakiage Don & Miso Soup

The meal concluded with the Kakiage Don & Miso Soup, a bowl of fried tiger prawns and sakura shrimp served over rice. I recommend breaking the egg yolk and mixing it in.

Assorted Dessert

Assorted Dessert followed, featuring a trio of homemade creations: Strawberry Ice Cream, Warabimochi, and Pudding. The desserts were decent, with the milky pudding standing out more for its creamy texture.

Overall, the tempura at Mizuki was outstanding, and I particularly appreciated the chefs' condiment recommendations for each piece served. Additionally, the pacing of the meal was attentive and comfortable.

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.


Mizuki
Ngee Ann City
#05-32
391 Orchard Road
Singapore 238872
Tel: +65 8828 2260
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Tamashii Robataya @ North Canal Road - New Revamped Menu With Omakase Starting from $88

I am back once again at one of my favourite Japanese restaurants, Tamashii Robataya at North Canal Road to check out its revamped menu. Besides its omakase menus, it has introduced 3 more Semi-Omakase dinner menu ranging from $88 to $168. On top of that, it has also created some new a la carte dishes to delight the diners' palates.

Hairy Crab with Hokkaido Aka Sea Urchin 4.8/5

Our dinner started with the Hairy Crab with Hokkaido Aka Sea Urchin ($45). The fresh and sweet hairy crab is tossed with aka sea uni and topped with murasaki uni. It is a heavenly combination boosting with unami from the creamy sea urchins.

Sage Beef with Sea Urchin 4.2/5

Another new item on the menu is the Sage Beef with Sea Urchin ($45). The tender sage beef is wrapped with uni and topped with both uni and caviar. This is like a uni bomb that explodes in the mouth with the rich uni's sweetness. I know I shouldn't complain about the generous amount of uni but I thought lesser maybe better here for the appreciation of the age beef.

Grilled Alfonsino with Crispy Scales 4/5

The Grilled Alfonsino with Crispy Scales is a head to tail dish, not wasting any parts of the fish. The heads and fish bones are used to make the fish broth that is poured at table side. This complements the moist and succulent grilled alfonsino while the crispy scales give it an enjoyable contrast in texture.

A5 Grade Miyazaki Beef Sandwich 4.2/5

Unlike the Japanese version whereby the teriyaki sauce is already spread onto the beef sandwich, the A5 Grade Miyazaki Beef Sandwich ($98) is served with apple and chilli sauce on the side, this is to avoid the sandwich from getting soggy from the sauce. I prefer the chilli sauce over the apple sauce for that little spicy kick in the end.

Anago Foie Gras Donburi 4/5

Last but not least, we have the Anago Foie Gras Donburi ($48). Foie Gras are mixed together with Japanese rice so diners can get the rich buttery with each mouthful. The rice bowl comes with fat and succulent tempura sea eel. I felt that grilling the sea eel would be more appropriate to showcase the dish.


Note: This is an invited tasting.


Tamashii Robataya
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
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Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]