Café Natsu @ Joo Chiat - Unveils New Menu Featuring Japanese Staples with Local Sensibilities

Café Natsu is excited to launch its new menus at both its Joo Chiat and Orchard outlets, featuring a fusion of Japanese and local flavours. These menus offer a warm and comforting dining experience, with carefully crafted dishes incorporating traditional Japanese cuisine and familiar local touches. Furthermore, Café Natsu's commitment to exceptional quality extends to sourcing fresh ingredients and the finest produce from Japan.

Kaarage 3.8/5

The Kaarage ($14) features a thin, crispy coating on the outside that gives way to a tender and juicy interior. What sets it apart is the unique coating of Dong Bei spices, which adds a delightful burst of flavour. The spices infuse the dish with a savoury and aromatic profile that perfectly complements the succulent chicken. While the Kaarage is a treat on its own, it is worth noting that the combination can be a tad salty for some palates when paired with the mayo on the side.

Chawanmushi 4/5

The Chawanmushi ($8) consists of a savoury steamed egg custard that is elevated with a delightful combination of ingredients, including clams, snow fungus, and ikura. The clams impart a subtle brininess that mingles beautifully with the delicate flavours of the custard. In contrast, the ikura imparts a pleasant pop and a delightful saltiness that perfectly balances the dish's overall taste.

Wagyu Hamburg Bowl Set 4.2/5

Café Natsu Joo Chiat introduces a hearty lunch set that will capture your hearts with its exquisite flavours and carefully curated ingredients. Diners can choose between the Wagyu Hamburg Bowl Set ($36), featuring a house-made Wagyu patty, or the Teishoku Set ($32). We opted for the Wagyu Hamburg Bowl Set ($36), which features a tender and succulent patty, refreshing oroshi and a yolk atop. To complement the wagyu hamburg, a side of sauce is provided, adding an additional layer of depth and richness. The meal is accompanied by appetisers and chestnut rice cooked with house-made dashi.

Pork Katsu Sando 4/5

The Pork Katsu Sando ($26) features a generous portion of crispy and tender pork katsu, complemented by the delightful crunch of the tamanegi and the refreshing crispness of the lettuce, providing a delightful contrast to the succulent pork. What sets this sandwich apart is the doubanjiang aioli, a sauce that brings the flavours to a whole new level. The doubanjiang, a fermented chilli bean paste, infuses the aioli with an intensely umami-rich taste and a subtle sweet touch. The Pork Katsu Sando is also served with a side of Togarashi fries. These crispy fries, sprinkled with Togarashi seasoning, provide a delightful kick of heat and spice.

Uji Matcha Kakigori 4.2/5

Moving on to the desserts, the Uji Matcha Kakigori ($14) features a slightly different ice texture, characterised by a rougher shaved ice consistency. The matcha-infused ice in the Uji Matcha Kakigori exudes a distinct and robust flavour profile. Accompanying the ice is a heavenly soft coconut foam that adds a creamy and luxurious touch to the dessert. It is adorned with a drizzle of gula melaka that adds a delightful hint of sweetness and depth, balancing the earthy bitterness of the Uji Matcha.

Zenzai 4/5

The Zenzai ($12) features a velvety and comforting azuki red bean soup. The sweetness of the red bean soup is perfectly balanced, allowing the natural flavours of the azuki beans to shine through. I love the chewy and soft kiri mochi tangyuan embedded within the soup, which added a delightful textural element to the dessert. Overall, it is a traditional dessert that embodies the essence of Japanese culinary traditions and is perfect for those seeking a soothing and indulgent treat.

In conclusion, my experience at Café Natsu was a positive one. The food offered at the café was undeniably good, with a range of dishes that delighted the taste buds. From the delightful Wagyu Hamburg Bowl Set to the delectable Pork Katsu Sando and the flavourful Chawanmushi, the menu showcased a fusion of Japanese and local flavours that left a lasting impression. The attention to detail in ingredient sourcing and the thoughtfulness of crafting each dish were evident, ensuring a satisfying and memorable dining experience. Café Natsu truly delivered on its commitment to providing exceptional quality and flavours that pleased the palate.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Café Natsu
283 Joo Chiat Road
Singapore 427537
Tel: +65 8886 4697
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Sun: 830am - 530pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Turn right and walk to bus stop at block 99 (Stop ID 81181). Take bus number 33. Alight 4 stops later. Walk to Koon Seng Road. Turn right onto Koon Seng Road. Walk towards Joo Chiat Road. Turn right on Joo Chiat Road and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Dakota MRT station. Take Exit A. Turn right and walk to bus stop at block 99 (Stop ID 81181). Take bus number 33. Alight 4 stops later. Walk down Joo Chiat Road towards Koon Seng Road direction. Walk down Joo Chiat Road and walk to destination. Journey time about 15 minutes.  [Map]

Okasa Sushi Bar by Daiyusan @ Launches Omakase Menu In New Outlet

Okasa Sushi Bar at Asia Square is opened by the same team behind Daiyusan, a highly popular Japanese restaurant in Tai Seng. Barely four months old, Okasa is working towards delivering one of the best omakase experiences alongside other speciality dishes, including mains and yakitori.

Snow Crab Chawanmushi

Our omakase dinner started with Snow Crab Chawanmushi. Topped with a juicy fried snow crab leg and vibrant Ikura, every spoonful of the egg custard was elevated with an interplay of textures met with bursts of umaminess.

Sashimi Mori

Our next course was Sashimi Mori (3 kinds) featuring Otoro, Hokkaido Scallops, Kue and Akami. Each of them was notably succulent with a mouth-filling texture. In particular, the Hokkaido Scallops were plump and sweet, and the Otoro captivated with a melting texture.

Amadai

Grilled Fish was the next course, featuring charcoal-grilled Amadai. Before grilling it over the charcoal, the fish was first deep-fried to crisp up the skin. It was served with housemade Haku Su jelly, which had a vinegary profile that provided a refreshing contrast to the fish.

Aka Ebi Sushi

Kuromutsu Sushi

Our next course comprised six kinds of sushi. Amongst all, Aka Ebi Sushi with Ikura stood out with an enjoyable interplay of texture and flavours resulting from a combination of sweet, smoky and buttery aburi Ebi and pops of briny ikura. Kuromutsu Sushi was memorable. Also known as the chutoro of the mutsu fish, Kuromutsu was divine with a good amount of fats, giving the sushi a rich texture.

Hay-smoked Salmon and Skipjack Tuna

What's next left an impression. House-smoked with hay, the Smoked Salmon and Skipjack Tuna was laced with hints of smoky hay notes that intrigued our senses. The smoked salmon was mouthwatering with a meaty texture.

Chef Mini Don

Luciously loaded with Negitoro, Uni, flame-seared Flounder fin, Otoro, and Ikura is the Chef Mini Don, which is probably one of the best I had. What enhanced the overall taste was the Otoro that had been lightly seared directly with binchotan charcoal, imparting a depth of smoky flavour that seamed the ingredients together harmoniously.

Truffle Tamago Yaki

Before dessert, Truffle Tamago Yaki is usually served. Interestingly, its sweet flavour profile acts like a palate cleanser. The tamago uses truffle oil instead of olive oil to achieve an earthy flavour. Hence the otherwise assertive flavour was subtle as it permeated the entire egg.

A5 Waygu Yakitori

We had the chance to try one of Osaka's specialities - A5 Wagyu Yakitori. Done yakitori style, the wagyu cubes were rich with beefy flavours. They were skillfully grilled to attain nicely charred edges, adding a touch of smokiness to the overall taste profile.

Red Bean Yokan

Our Omakase dinner ended with Miso Soup, followed by my favourite of all time! Our sweet was a red bean dessert - Red Bean Yokan. It looked so simple and rustic, yet it was pure deliciousness.

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.


Okasa Sushi Bar
Asia Square Tower 2
12 Marina View
#02-16
Singapore 018961
Tel: +65 87855855
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Nearest MRT: Shenton Way (TE Line), Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Sat: 1115am – 3pm, 530pm – 930pm
(Closed on Sun)

Direction:
1) Alight at Shenton Way MRT station. Take Exit 3. Walk to destination. Journey time about 2 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit E. Walk to Marina View. Turn left onto Marina View. Walk to destination. Journey time about 3 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left and walk down Commerce Street. Walk to Marina View. Turn left onto Marina View and walk to destination. Journey time about 5 minutes.  [Map]

Gyu San Charcoal Bar @ The Forum Shopping Mall - First-of-its-Kind Grilled Wagyu Japanese Hamburg Over Binchotan Grill

Gyu San Charcoal Bar, a first-of-its-kind concept in Orchard, promises a compelling gastronomic experience centered around grilled wagyu Japanese hamburgs. This unique restaurant is located in The Forum Shopping Mall and features an open-concept island charcoal bar. The wagyu hamburgs are skillfully crafted from ball to patty right before your eyes and then cooked to perfection over binchotan charcoal.

Gyu San Hamburg Set

Green Salad

Baby Corn

Opting for the Gyu San Hamburg Set ($23.80), we were treated to two succulent wagyu patties weighing 90g each. Accompanying the hamburgs were a refreshing Green Salad, free-flow Niigata Japanese Premium Rice, and free-flow Miso Soup. To enhance our dining experience, we also indulged in a variety of sides, such as asparagus, shiitake mushrooms, kabocha, shishito peppers, enoki mushrooms with beef, and baby corn. For those seeking an even heartier feast, additional wagyu patties can be added for $8.50 each.

The rice served at Gyu San Charcoal Bar is exclusively harvested from Uonuma City in Niigata. Known as top-grade Koshihikari rice, it boasts a fluffy texture and natural sweetness that perfectly complements the savoury hamburg steaks. We decided to elevate our meal further by adding an onsen egg, adding a delightful layer of creaminess and helped bind all the flavours together.

When it comes to savouring the hamburg patties, there are two options. The first is to relish the beef's pure, unadulterated flavour by enjoying the patty on its own. Alternatively, the second patty can be savoured with any combination of the eight different accompaniments, allowing for a personalized gastronomic adventure. These accompaniments include traditional yuzu kosho, taberu rayu, sambal, shio lemon, garlic chips, kimchi, garlic confit, and chimichurri.

Chawanmushi

Pickled Cherry Tomato

In addition to the hamburgs, Gyu San Charcoal Bar offers a selection of delectable sides. The Chawanmushi, a savoury steamed egg custard, provides a comforting and velvety indulgence. Meanwhile, the chilled Pickled Cherry Tomatoes offer a delightful burst of sweetness and refreshment, making them an ideal accompaniment for a complete and satisfying meal.

Gyu San Charcoal Bar presents an innovative and unforgettable dining experience for wagyu enthusiasts and food lovers alike. With its mastery of grilling techniques, thoughtfully curated accompaniments, and delightful sides, this establishment truly sets itself apart as a must-visit destination for a remarkable wagyu hamburg adventure.

Note: This is an invited tasting.


Gyu San Charcoal Bar
The Forum Shopping Mall
583 Orchard Road
Singapore 238884
Tel: +65 83136633
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

808 Eating House @ Joo Chiat Road - Accessible Style Of Inventive Contemporary Southeast Asian Cuisine

A new kid on the block in Joo Chiat enclave is 808 Eating House. The casual eatery by young chef Eugene Chee has conceptualised a menu inspired by Southeast Asian cuisine and regional produce. Chef Eugene wants to move away from the traditional fine dining atmosphere and create a livelier and more local vibe, fuelled by inventive and satisfying dishes prepared with finesse and thoughtfully-sourced local or regional quality ingredients.

Chicken and Egg 3.5/5

We started with some snacks - Chicken and Egg ($4) and Pickled Quail Eggs ($6). The Chicken and Egg is one of the dishes Chef Eugene frequently made during his stint at Bar Crenn while the Pickled Quail Eggs is a crowd favourite during a pop-up collaboration with Chooby Pizza. It felt like Chef Eugene was bringing us into his culinary world, the journey that brought him to where he is today.

Pickled Quail Eggs 4.2/5

The Chicken and Egg is a layered chicken fat chawanmushi with creme fraiche and a generous topping of finely-chopped chives. However, my favourite is the Pickled Quail Egg, which surprised me with its tartness and sweetness from the black vinegar.

Duck Fat Financiers 4/5

Everyone at the table paused momentarily when the Duck Fat Financiers ($10) was served. I was wondering whether this is a savoury or dessert dish. It is interesting to pair the buttery duck fat with a creamy and flavourful chicken liver mousse. The combination may sound weird, but it works for me.

Crispy Baby Squid 4.5/5

The Crispy Baby Squid ($16) is highly addictive, coated in a thin layer of potato starch and deep-fried to golden brown. They are enhanced with a shichimi togarashi sprinkle and are best enjoyed with the squid ink aioli dip.

You Mai Chai 3/5

The You Mai Chai ($12) is served as a salad, tossed in pandan oil, honey and mustard dressing, and topped with prawn and coconut flakes. I am not used to having the greens as a salad. I still prefer to have it stir-fried.

Sweet XL Clams 4.2/5

One of my favourite dishes for the night is the Sweet XL Clams ($24), topped with egg floss. The clams were huge, plump and juicy, swimming in a fragrant and delicious Hua Tiao broth, perking the enjoyment.

Buah Keluak Pork Belly 4/5

A change from the usual buah keluak chicken is the Buah Keluak Pork Belly ($26) paired with achar at the side. The tender pork belly is topped with coconut serundeng and ginger flower, elevating the taste profile. The accompanying achar is a welcoming side to balance the pork belly's richness.

Barramundi 3.5/5

The Barramundi ($28) was cooked beautifully with perfectly seared crispy skin, perched on a lightly-spiced garam masala pumpkin puree. While I enjoyed the fish, I wouldn't say I liked the use of Indian spices in the dish. The idea is good, but more tweak is needed to bring the dish together.

Cold Bee Hoon 4/5

If you need your carbo, the Cold Bee Hoon ($6) will fill you up. The rice vermicelli is packed with flavours from the ebi sakura, shallot oil and chives, worked beautifully together.

Ice Cream Sandwich 4.2/5

The desserts at 808 Eating House are also crafted with a focus on local and regional flavours. The Ice Cream Sandwich ($12), a local childhood treat, comes in a modern take of black sesame parfait sandwiched between two wafer biscuits, topped with coconut caramel, mushroom crumble and mint.

Peanut In A Cup 3/5

The idea behind Peanut In A Cup ($5) is akin to savouring a bowl of local peanut soup. First, concentrated peanut milk is rendered by steeping roasted peanuts in warm milk. Then, it is poured into a glass of muscovado syrup at the base. Please give it a good swirl to enjoy the creamy texture and rich flavour.

Overall I find 808 Eating House has a lot of potential. I get what the chef is trying to do. It is creative, but more work and tweaks are needed to combine the concept and flavours. Saying so, I do look forward to their next menu.

Note: This is an invited tasting.


808 Eating House
153 Joo Chiat Road
Singapore 427431
Tel: +65 89468089
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sun: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

Tajimaya Yakiniku @ Vivocity - Unveils A Fresh New Concept With A Revamped Menu

Tajimaya Yakiniku has recently unveiled its newly revamped outlet at Vivocity, housing three different concepts within an elegantly designed space - Tajimaya Yakiniku, Suki-Ya KIN and MASH Whisky Bar. Tajimaya establishes itself as the purveyor of authentic Japanese Yakiniku meats. With the new a la carte and set menu, more premium and exclusive Yakiniku meats are now available. The restaurant is also completed with a Japanese high-performance "smokeless" grill exhaust system, allowing you to savour what's sizzling in front of you in great comfort.

The menu offers prime Waygu beef from Kagoshima and Miyazaki and Japanese Kurobuta pork in both set and a la carte options. We tried the Tajimaya A5 Kagoshima Karubi Set ($238.80 for 2pax). The Set Menu comes with House Salad, San Chu, Sashimi (Daily Selection)/Tempura, Chawanmushi, Miso Soup, and Garlic Fried Rice.

The platter includes A5 Kagoshima Nami Karubi Boneless Short Ribs, A5 Kagoshima Sankaku Bara Chuck Short Ribs, A5 Kagoshima Sasabara Flank, A5 Kagoshima Kainomi Flap, and A5 Kagoshima Nakaochi Karubi Ribs Finger.

All the cuts were tantalising, with beautiful marbled meats. My favourite cut is the Nami Karubi Boneless Short Ribs being the most well-balanced cut of fats and meat. They were scrumptious on their own, with or without the dipping sauces. The accompanying three sauces have different taste profiles to complement the meats - savory shoyu, garlicky miso and tare.

Cut into cubes, Nakaochi Karubi Ribs Finger gave an enjoyable bite, and I love it with the morish aromatic garlic fried rice that comes with an equally delectable chewy texture.

Another favourite is the Kainomi Flap, a small but extremely flavoursome part of the rib area.

If you wish to try a mix of Beef and Pork, there's the Yakiniku Platter Set for ($228.80 for 2 pax). The assortment of meats is served in traditional Japanese ware, featuring A5 Miyazaki Striploin, A5 Kagoshima Sasabara Flank, A5 Miyazaki Rib Rosu Shin Ribeye, A5 Miyazaki Nami Karubi Boneless Short Ribs, A5 Kagoshima Nakaochi Karubi Ribs Finger, A5 Kagoshima Misuji Top Blade, A5 Kagoshima Chuck Flap Zabuton, Japanese Kurobuta Pork Belly and Japanese Kurobuta Pork Collar.

Each set comes with a sake pairing recommendation to complete your experience. Seafood and other Japanese dishes are also available to complement your dining experience. This outlet also offers two private rooms for cosier dining experiences or special occasions.

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.


Tajimaya Yakiniku
Vivocity
1 Harbourfront Walk
#01-102/103
Singapore 098585
Tel: +65 63770070
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 1030pm
Sat-Sun, Eve of PH and PH: 1130am - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time about 3 minutes. [Map]