SHINRAI @ Telok Ayer Street - Bold Fusion of Aburi and Charcoal Grill Mastery

Nestled in the vibrant enclave of Telok Ayer, SHINRAI unveils an exquisite sushi-izakaya concept that seamlessly blends the artistry of omakase-inspired dishes with the convivial ambience of a traditional Japanese izakaya. Spearheaded by veteran omakase Chef Desmond Fong from Sushi Yujo and meticulously curated by Head Chef Haoey Cheah, SHINRAI promises a dining experience brimming with aburi and charcoal-grilled specialities that captivate the senses.

Salmon Carpaccio 3.5/5

We kickstarted the meal with several appetisers, starting with the Salmon Carpaccio ($16.80). This tantalising dish features thinly sliced salmon sashimi delicately drizzled with the chef's housemade aromatic truffle sauce, culminating in a harmonious symphony of flavours heightened by adding truffle caviar for an intensified earthy essence.

Seafood Chawanmushi with Truffle Caviar 4/5

Indulge in the rich flavours of the Seafood Chawanmushi ($9.80), a Japanese egg custard infused with succulent crab meat, prawns, and scallops, accentuated by the opulent notes of truffle caviar. Each spoonful offers a luxurious burst of flavour, making it a delightful appetiser that tantalises the palate.

Hotate with Foie Gras Sushi 4/5

Elevate your sushi experience with the decadent Hotate with Foie Gras Sushi ($23.80). This opulent creation showcases a perfect union of sweet scallops, and rich foie gras layered atop sushi rice. The scallops are enhanced with a sweet housemade sauce and torched to perfection, resulting in a delectable caramelised finish.

Shinrai Signature Maki 4.2/5

Dive into a world of flavours with the SHINRAI Signature Maki ($21.80), an irresistible sushi roll bursting with torched salmon, grilled unagi, creamy avocado, crisp cucumber, tobiko, and a delightful touch of chicken floss. The harmonious blend of textures and flavours offers a delightful, satisfying, and indulgent mouthful.

Tebasaki, Tsukune, Hotate 3.5/5

Savour the smoky and charred flavours of the Tebasaki ($3.80), Tsukune ($6.80), and Hotate ($7.80) skewers, each glazed with teriyaki sauce and grilled to perfection. Accompanied by a luscious onsen egg dip, these skewers offer a delightful interplay of flavours and textures that tantalise the taste buds.

Ebi with Mentaiko 4/5

Delight in the succulent flavours of the Ebi with Mentaiko ($21.80), featuring tiger prawns enveloped in a rich housemade mentaiko sauce that perfectly complements the sweet and crunchy prawns, resulting in a harmonious marriage of flavours.

Wagyu Foie Gras Don 4/5

Indulge in the ultimate indulgence with the Wagyu Foie Gras Don ($48.80), a sumptuous bowl starring prime A5 Kagoshima wagyu beef and decadent foie gras served over fluffy pearl rice, accompanied by a compelling onsen egg and truffle sauce. This hearty dish promises a symphony of flavours that delights the senses.

Tofu Cheesecake 3.8/5

Conclude your meal on a sweet note with the Tofu Cheesecake ($5.80), a delightful fusion of soybeans transformed into a melt-in-the-mouth cheesy indulgence. It is complemented by a sable base for added texture and depth of flavour.

Experience the culinary charms of SHINRAI with their lunch sets starting from $16.80, available every Monday to Friday from 11.30am to 2.30pm. With a diverse selection of options such as Chicken Teriyaki Don, Salmon Mentaiko Don, and Bara Chirashi Don, each lunch set includes miso soup, salad, and a delectable serving of tofu cheesecake, offering a delightful midday reprieve for discerning diners.

Note: This is an invited tasting.


SHINRAI
173 Telok Ayer Street
Singapore 068622
Tel: +65 8858 8831
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 12pm - 230pm, 6pm - 1030pm
Fri-Sat: 12pm - 230pm, 6pm - 1145pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

Sushi Sato @ Dempsey Hill - Introduces Approachable Fine Omakase Menu Options

Sushi Sato, located within a miniature Zen garden on Dempsey Hill, has recently launched new lunch and dinner menus, offering a more affordable range to diners seeking a high-end omakase experience. The menus are specially curated by both Master Chef Yuji Sato and his Head Chef Yusuke Kawana. With traditional culinary experience spanning over 28 years and refined at top sushi restaurants in Tokyo, Chef Kawana brings to the table an exclusive Sushi Edomae ($260) menu, available solely at Chef Kawana's sushi counter within a private dining room.

Chawanmushi with Snow Crab Sauce

The menu showcases Chef Kawana's deep appreciation and mastery of Edomae sushi. It features seasonal appetisers and 15 pieces of nigiri sushi, which concludes with soup and dessert. Our dinner started with Chawanmushi with Snow Crab Sauce, delectable with Hokkaido scallop, sweet chestnut, and a textural crunch lent from the lily bulb.

Kue - Japanese Grouper

Sumi Ika - Ink Squid

Tai - Seabream

The sushi course started with milder-flavoured fish before moving into stronger or richer-tasting ones. We were first served Kue, Ika, and Tai. These selections were simply pleasing, featuring a firm texture and a sweet profile. In particular, the Ika stood out; its creamy texture heightened its delectability even further.

Zuke Akami - Marinated Tuna

Shima Aji - Yellowjack

Saba - Mackerel

We then were served Marinated Tuna, Yellow Jack Shima Aji and Mackerel Kanagawa. The latter was interesting. As Mackerel has a stronger taste, it was garnished with a herb-infused blend of spring onion, ginger and shiso leaf, harmonising with the seasoned sushi rice.

Hokkigai - Surf Clam

Next, we were presented with an exceptionally crunchy Hokkaido Miyagi Surf Clam.

Hotaru Ika - Firefly Squid with Vinegar and Sweet Miso

In between the sushi courses, we were served a seasonal appetiser. We had the Firefly Squid Toyama with Vinegar and Sweet Miso. While the Firefly Squid were tasty with their natural umami profile, the vinegar and sweet miso sauce were a tad overpowering.

Botan Ebi - Shrimp

Meiji Maguro - Smoked Young Tuna

Kohada - Gizzard Shard marinated with Salt & Vinegar

We then had Botan Ebi, Young Tuna Meiji Maguro smoked with rice straw, and Kohada marinated in salt and vinegar. My favourite was the sweet Botan ebi, which delighted with a mouthfeeling texture. The Young Tuna was slightly bland for me.

Kawahagi - Leatherjacket and Liver

Kawahagi, a Leather jack topped with its own liver, was memorable. As now is the season when the liver is fatty, this Kawahagi was a luxurious treat. The spring onion helped to enhance its taste.

Kinmedai - Golden Eye Snapper

What followed was King Snapper, which was charcoal torched to lace it with a smokey flavour.

Ikura - Salmon Roe

Ootoro - Fatty Tuna

Bafun Uni - Short Spike Sea Urchin

Moving on to the last three sushi that carry a heartier taste - we had Ikura Salmon Roe marinated with soy sauce sake mirin, Otoro and Hokkaido Uni. The Otoro was undeniably the highlight with its luscious texture and rich flavour.

Tamagoyaki

Before proceeding to dessert, we had a sweet-savoury and spongy Tamagoyaki made with a blend of egg, fish paste, scallop, prawn, and honey. We loved it so much that we indulged in a second piece, as the chef was kind enough to accede to our request!

Clam Soup Canola Flower

We were served a light-tasting Clam Soup with canola flower to cleanse our palates. We appreciated the delicate seasoning, which allowed the clam's flavour to shine through.

Amaou Strawberry, Shizoka Melon, Oita Orange

Kinako Ice Cream

Dessert was beautiful - a platter of prized seasonal fruits Amaou Strawberry, Shizoka Melon, Oita Orange complemented with housemade Kinako Ice Cream.

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.


Sushi Sato
6B Dempsey Road
Singapore 247662
Tel: +65 8380 3830
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Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 630pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes. [Map]

MOSS CROSS TOKYO Singapore @ Capri by Fraser China Square - Debuts its First Outlet Outside Singapore

MOSS CROSS TOKYO Singapore, located in Capri by Fraser China Square, is the brand's debut outside Japan. Helmed by Executive Chef Akihiro Masuyama, boasting a wealth of experience in French cuisine, the restaurant presents traditional Japanese flavours infused with a modern French flair, showcased in its omakase menus.

Shokado-9 5/5

Two lunch menus start from $69, and two dinner menus start from $128. We had the 7-course $150 Dinner Menu alongside a 7-flight alcohol pairing ($90). Shokado-9, the dish signature to MOSS CROSS TOKYO, is presented as the First Course for all menus. The 9-course small-bite masterpiece is pieced together by arranging each dish (vary by season) according to their distinct flavour profiles. Unfolding from right to left, top to bottom, the sequencing allows diverse flavours to build up on one's palate gradually. First to awaken our palate is a chilled, tangy Tomato Raspberry Fruit Salad of Tomatoes, Fresh Raspberries and Blackberries in a Plum and Tomato Compote, followed by Seared Madai in Chef Masuyama's renowned Herb Dressing, a signature blend hailing from Tokyo. Then we moved on to a slightly spicy and creamier Chutoro Wasabi Tartar and a more vibrant Squid Shiso Sauce Orange. What came after was a delightfully sweet and rich Carrot Mousse Crab Tomato Consommé before proceeding to a savoury-sweet Corn Jelly Caviar Yuzu that exuded an intense corn sweetness.

The last column began with an interesting blend of texture and flavour - Octopus Mango Gochujang, balanced with a Red Bell Pepper Herb Rice Sushi that follows. We ended with a mouth-filling Roasted Wagyu Seaweed Sauce Avocado, featuring tender, roasted Wagyu elevated by an umami homemade seaweed sauce crafted with Marushin soy sauce from Shimane Prefecture.

Alcohol pairing: Mutsu-Hassen Prototype from Hachinohe Sake Brewery

Hyogo Oyster 4.5/5

The second course, Hyogo Oyster, is paired with a Camembert mousse and milk foam, topped with Caviar and konbu. The Camembert mousse gave the oyster a further textural boost with complementing milky notes. The dish's robust flavours are punctuated by punchy diced raw onions and tangy bursts of yuzu pearls and lime zest, adding the right amount of acidity to the overall composition.

Alcohol pairing: Matsumidori S.Tokyo Junmai Ginjo Aroma is like green apple and muscat.

Molten Crab Chawan-mushi 4.5/5

Third Course Molten Crab Chawanmushi. Done using the French technique, the spoonful of the chawanmushi was exceptionally soft and pillowy, with textural contrast lent from bits of Lily Bulb. Bisque Emulsion provided a delectable crustacean flavour to the dish.

Alcohol pairing: 2022 Sato 'L'Atypique' Orange Pinot Gris

Hokkaido Tokachi Herb-fed Beef Cutlet 5/5

Fourth Course Hokkaido Tokachi Herb-fed Beef Cutlet. Chef Akihiro Masuyama would like to showcase the lesser-known Tokachi beef in this course. While slightly less marbled than Wagyu, Tokachi beef boasts a profound and rich flavour profile, elevated by its unique diet featuring over ten types of herbs. With a slightly crisped breading of parsley and breadcrumbs, the exceptional texture of the meat was accentuated even further. The addition of Parmesan cheese sprinkle added a depth of savouriness to the accompanying homemade Worcestershire sauce.

Alcohol pairing: Wakaze Red Wine Barrel Sake

Roasted Hirame 4/5

The Fifth Course of Roasted Hirame is served with toasted Almond Flakes in Sake-Beurre Blanc with Herb Oil. While I found the fish slightly drier than desired, the sake cream sauce provided that additional richness to balance the fish.

Alcohol pairing: Folium Sauvignon Blanc 2022 This Sauvignon Blanc exhibits vibrant aromas of citrus fruits

Kyoto Wagyu Sushi, Sea Urchin 4.5/5

Sixth Course Kyoto Wagyu Sushi, Sea Urchin, Truffle Soy Sauce served with Tsugani (Crab) Miso Soup. Again, much attention was given to providing a satisfying mouthfeel. Sushi rice is marinated overnight with red wine, which helps to blend even better with the luxurious slices of tender Kyoto Wagyu and creamy sea urchin sitting atop. Bringing the elements together is a dab of truffle soy sauce spiked with more assertive Middle Eastern spices.

Alcohol pairing: Chanter Muscat Bailey A Ycarre CuveeK.

Daikon Compote Tiramisu, Mikan 5/5

Seventh Course Daikon Compote Tiramisu, Mikan. The dessert was definitely the highlight for me. A tiramisu dessert that uses daikon as the cake base. The daikon is boiled with rice to enrich its sweetness. I love the charred fresh Mikan Mandarin oranges that imparted a lot of freshness to the dish and the vibrant accompanying Mikan puree that paired perfectly with the dusting of Chinese five-spice powder and cacao powder. The airy mascarpone cheese provided that creaminess that bound everything together in harmony.

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.


MOSS CROSS TOKYO Singapore
Capri by Fraser China Square
181 South Bridge Road
#02-01
Singapore 058743
Tel:
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue–Sun: 12 – 3pm, 6 – 10pm
(Closed on Sun and Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit B. Walk to China Street. Cross the road and walk to destination. Journey time about 5 minutes [Map]

Tempura Udon by Mizuya @ Tanjong Pagar Road - Premium 7-Course Omakase at $88 Per Pax

Tempura Udon by Mizuya at Orchid Hotel has recently launched a new menu featuring affordable 7-course omakases that offer its speciality tempura alongside good quality sashimi and other dishes.

The omakase menu offers homemade seasonal plum wine as part of the menu. It is a nice touch to the overall experience.

Hyoga fresh oyster 5/5

We had the pleasure of trying the Premium 7 Course ($88/pax), starting with a succulent Hyoga Fresh Oyster.

Assorted Sashimi 5/5

We indulged in 5 pieces of Assorted Sashimi for the next course, including a luxurious thick cut of toro. It was a great mix of Toro, Scallop, Aka Ebi, Hirame, and Tai. They are served by the Mizuya Singapore team, known for its seafood freshness.

Chawanmushi 4/5

Before the Tempura course, we had a satisfying Chawanmushi for its smooth and silky consistency.

Assorted Tempura 4/5

Salmon Tempura

We were surprised by the generous portion of the Assorted Tempura. On the platter were 2 large prawns, 1 salmon fillet, a slice of pumpkin and mushroom. The prawns were sweet and succulent, the same for the salmon fillet. The vegetables were delectable as well. The batter, however, was somewhat uneven. Some parts were less airy than the others.

Mini Negitoro Ikura Uni Don 5/5

Capping the meal was a loaded Mini Don brimming with negitoro, ikura and uni. I enjoy the topping's varying textures and briny sweetness, especially the mouth-filling negitoro. The bowl of Miso soup complemented it well.

Dessert was a scoop of Goma Ice Cream - Simple but satisfying after an indulgent meal. To enjoy the value-for-money omakase with quality and premium ingredients, you can make a reservation via Chope.

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.


Tempura Udon by Mizuya
Orchid Hotel
1 Tras Link
#01-14 Singapore 078867
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon – Sat: 1130am – 230pm, 6pm – 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT statin. Take Exit A. Walk straight to Orchid Hotel. Go around the building to the other side facing Tanjong Pagar Road. Walk to destination. Journey time about 5 minutes. [Map]