Mikuni Japanese Restaurant @ Fairmont Singapore – Celebrates Hina Matsuri For A Sixth Year

Back by popular demand and in its sixth anticipated installation, Mikuni once again heralds the arrival of the time-honoured Japanese tradition that takes place during the first light of Spring, Hina matsuri (also known as Doll's Festival or Girl's Day) which marks a day when families wish their daughters success and happiness in life. Helming the Japanese restaurant is Chef Keisuke Uno, who have specially curated a delicately refreshing bento that is themed for the season - an embodiment of refined feminine grace to reflect the coming of age.

From 1 to 10 March, diners get to indulge in a multi-sensory culinary experience with nine elegantly curated dishes aptly adorned with pink and floral garnishes in a dainty wooden lacquered bento box, thoughtfully designed to please and pamper palates.

Foie Gras Chawanmushi with Hokkaido Seafood 4.5/5

The luxurious 9-course bento comes with a rich starter of Foie Gras Chawanmushi with Hokkaido Seafood. It boosts a remarkably silky and delicate texture, while its flavour is given a premium upgrade with a strong hint of foie gras, as well as an addition of fresh uni and salmon roe. These mouth-popping granules contribute bursts of mildly salty notes to complement the sweetness of the seafood and steamed egg custard, making every bite of the chawanmushi rich, full-bodied and thoroughly enjoyable - A perfect appetizer to kick start the 9-course bento.

Miso Marinated Black Cod, Eel Sushi, Japanese Plum Jelly Sasamaki-fu, Braised Octopus 4.2/5

Next on the bento is followed by a marriage of refined flavours including Miso marinated Black Cod, Eel Sushi, Japanese Plum Jelly Sasamaki-fu, and Braised Octopus artfully showcased on a delicate Japanese origami paper. This dish of assorted appetizer delicacies displays a medley of textures of flavours from the tender miso marinated black cod, soft eel on fluffy Japanese rice, juicy brasied octopus and strips of plum jelly with a sweet-sour balance.

Prawn, “Tokushima” Baby Sweet Potato, Pumpkin, Shishitou White Fish 4.2/5

The tempura section includes a platter of 4 assorted items - Prawn, “Tokushima” Baby Sweet Potato, Pumpkin, Shishitou White Fish, each lightly coated and fried to a golden crisp perfection.

Sea Bream, Ohtoro, Kampachi 4.5/5

We were presented a variety of fresh, delicate sashimi slices - of Sea Bream, Ohtoro and Kampachi, all freshly from Tsujiki Market. Flawlessly executed, the sashimi slices were fresh with a melt-in-the-mouth consistency.

Slow-cooked A5 Miyazaki Wagyu Beef Sirloin, Garlic Sweet Soy 4.5/5

The highlight is the Slow-cooked A5 Miyazaki Wagyu Beef Sirloin which features lightly seared beef served with garlic sweet soy sauce to boost a perfect sweet-savoury balance. Cooked to medium rare, this luxuriously rich and well-marbled beef brings huge satisfaction to every bite with its exquisite quality of the meat - flavourful and tender that literally melts in the mouth.

Authentic Japanese Braised Bamboo Shoots and Shrimp Cake 4/5

Next on the bento is the Authentic Japanese Braised Bamboo Shoots and Shrimp Cake. The shrimp cake is soft and flavourful, while the braised bamboo shoots delivers a soft crunchiness in its texture with a mildly sweet juiciness to complement the shrimp cake.

Crab Chirashi Sushi 4.2/5

The Crab Chirashi Sushi comes in a bowl of perfectly cooked fluffy Japanese rice filled with generous amounts of soft crab meat within and salmon roe to provide a mild sweet-savoury combination to the dish. Essentially, a dish that seems simple but fare well with its excellent execution. To complement these exquisite dishes, a piping bowl of soothing Japanese Miso Soup is served to cleanse the palate well at the end of the meal.

Shizuoka Musk Melon and Mango Sorbet 4.2/5

Round off the meal on a sweet note with the Shizuoka Musk Melon and Mango Sorbet, which constitutes Chef Keisuke’s tropical dessert of mango sorbet seamlessly enhanced with the sweetness of shizuoka musk melon. A delectable dessert for those with an insatiable sweet tooth.

Kindly note that the Hina Matsuri Bento is available from 1 to 10 March only. The Hina Matsuri bento is priced at $120++ per person, available for lunch.

Words and photos 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.


Mikuni Japanese Restaurant
Fairmont Hotel Singapore
80 Bras Basah Road
Level 3
Singapore 189650
Tel: +65 64316156
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Uya 四代目菊川 @ Wheelock Place - Another Unagi Specialty Restaurant In The Heart Of Orchard Road

Uya 四代目菊川 at Wheelock Place may be a newly established unagi cuisine restaurant in Singapore, it comes from a family with a long heritage. Co-founded by Yuhei Kikukawa, the fourth generation family head of Nakasho Shoten Ltd, a wholesaler of unagi for over 90 years, and also the owner of a chain of unagi and other Japanese cuisine restaurants in Nagoya. Scientifically known as Anguilla japonica, only Japanese Eels are used here. I learnt that the quality ones tend to be smaller, and are more highly prized in Japan for their relatively tender and fattier meat (with quality oil, more vitamins and minerals). Hence, you may fine the chosen eels are smaller in size than those commonly found in other restaurants.

These hand-chosen eels are then air-flown in twice a week to the restaurant where they are kept in clean, fresh and optimal conditions in a tabeta, a custom-built facility which continuously circulates clean and temperature-controlled water.

Hitsumabushi 3/5

If it's your first time trying out a unagi cusine, Hitsumabushi ($48 Large) would be the recommended option. Originally a Nagoya meibutsu (local specialty), the unagi will be grilled with their very own special tare made from a 4-generations old recipe and meant to be taken 3 ways. Eat it as it is, add the condiments provided such as wasabi, finely sliced negi (green onions) and shredded nori or make ochazuke with the dash broth provided.

The tare used coats the unagi with just the right amount sweetness and surprisingly, I like the 3rd way of eating, especially with the addition of their Mi Sansho. Ground sansho pepper, a native pepper to Japan with a sharp herbal flavor, brings a ripple of tastes to the ochazuke while it cuts through the fatty flavor of the eel. Perhaps my unagi has been sliced too thinly or the batch of unagi in season belongs to the leaner size, I didn't get that fatty and moist texture that I was looking for.

Grilled Eel with Salt 3.5/5

Grilled Eel with Salt ($33 Medium) allows you to appreciate the eel's natural beauty. I like the light crisp on the surface, while the meat stayed fluffy and moist.

Rare Wagyu Rice Bowl 4/5

The menu also offers other popular Japanese dishes such as Chirashi Don which is not surprising given that the other co-founder is Shin Foods PL, the company behind the highly popular the Koji Sushi Bars. What brought satisfaction to the table that evening was actually this Rare Wagyu Rice Bowl ($27). The luscious unctuous meat, smeared with tare sauce, was rich and full bodied, which make the pearly rice again one of the best creations in the world. The clear soup served along contains yuzu, which cleans the palate well at the end of the meal.

Grilled Eel Liver 3.8/5

I don't really take liver but I actually finished the entire Grilled Eel Liver myelf! The charred exteriors formed a skin around the liver, almost like tiny liver sausages. Coated with tare sauce, the charred smokey sweetness of the exteriors complements the gamey liver which makes it so delicious.

Eel Bones 3.5/5

What brings excitement to the table, other than the eel liver, would be this Eel Bones ($9), also known as Eel Hone Senbei. Hone means bone in Japanese, and Senbei are traditional crackers. The crunchiness that it delivers, is just as much as pork crackling but half the calories!

Compared to my very first unagi cuisine experience, this at Uya pales in comparison. I have not tried enough to compare either, hence it could be simply because the cuisine is too delicate for me to appreciate. That said, the ambience of this intimate space wins, for you get to enjoy your exquisite unagi bowl in a less hurried mood.

Words and photos 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.


Uya 四代目菊川
Wheelock Place
501 Orchard Road
#02-15/16
Singapore 238880
Tel: +65 67321096
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Sun-Thu: 12pm - 230pm, 6pm - 930pm
Fri-Sat: 12pm - 230pm, 6pm - 10pm

Direction: 
1) Alight at Orchard MRT station. Take exit E. Walk to destination. Journey time about 5 minutes. [Map]

Ramen Champion @ Clarke Quay Central - Ramen Champion First Full Service Restaurant

Ramen Champion has just opened its latest outlet at Clarke Quay Central. Like its other outlets, over here you will get to pick your favourite ramen among the popular Japanese ramen brands curated under one roof. On top of that, you will be enjoying a full-service, alongside with a more extensive menu which includes a wide variety of Japanese food choices such as rice bowls, sashimi, sushi, maki tools, grills, etc. And my favourite, is the addition of a free flow salad bar that cost only $4 when you order any main course.

I really appreciate the Salad Bar. I love Yasai Ramen and at times I do order additional vegetable topping for my ramen which can be rather expensive for a tiny portion. The salad bar offered over 20 dishes and even come with desserts!

Mentai Gyoza 3/5

Gyoza is always a popular add-on to ramen and over here we had Mentai Gyoza ($6.80). The pork filling is moist, wrapped within a thin, crisp skin. The mentaiko sauce is pretty solid with roe, unlike those that has been mixed with mayonnaise.

Special Tonkotsu Pink Ramen 4.5/5

There are two new ramen so on the menu - Special Tonkotsu Pink Ramen ($15.80) and Magma Ramen ($14.80). What gives the pink ramen its pink broth is the infusion of fresh beetroot and blueberries into the rich tonkotsu broth. I thought it may be too sweet for my liking but it turned out that the infusion neutralises the saltiness, resulting in a broth with a even more balanced flavour. There are still people on the table who prefer the usual White Tonkotsu but this works for me really well, not to forget the extra nourishment from the beetroot and blueberries!

Magma Ramen 4.2/5

The latter is a spicy ramen served in a hot stone bowl. We tried spicy level 5 which wasn't too much for me. Daring eaters may try up to level 20. Concocted using 6 different kind of spices- capsicum peppers, Japanese black pepper, chilli padi, chilli oil, Korean as well as Japanese chilli flakes, there's a tinge of sweetness to it which I like. There's also a heap of mixed vegetables to balance this spicy chicken broth. I like the idea of using minced meat in this ramen, they seem to soak up the broth really well.

Salmon Tower Maki 3.5/5

We also tried 2 of the rice varietals- Salmon Tower Maki ($21.80) and Fisherman Don ($21.80). The presentation of the Salmon Tower Maki is visually enticing, though the taste may fall a little flat. The slice salmon sashimi is fresh but I find the California roll slightly too sticky.

Fisherman Don 3.8/5

The latter is akin to your chirashi Don with fresh sashimi cubes atop of Japanese rice. What's different is that you will enjoy this in a Ishikawa-ken style, by adding the blended sauce of miso, sasame, wasabi and soy sauce to the bowl. Upon half way into the bowl, in goes the hot dashi soup made of bonito and kombu. The soup is quite light which is kind of palate cleansing after the savoury first half. However, I find the sashimi cubes too tiny for me to savour the fatty sweetness of sashimi.

For me, the ramens remains as the stars of Ramen Champion, perhaps together with its gyozas. Some may appreciate the spaciousness of this 110-seater restaurant and the convenience and comfort of ordering through one system but I very much prefer its original style in which each clan get to showcases its identity with its individual little stall and signage. It is a joy to walk around and check out individual stalls to see what they have got to offer. Such browsing and choosing show-how heightens the taste of the bowl of ramen that I had picked. That is almost like a smaller setting of what I had experienced in Hakata where an entire floor of a shopping mall is dedicated to ramen restaurants. Still, it is a place to go for a good bowl of ramens!

Grand opening promotion: 1-for-1 Ramen from Tonkotsu Ikkyu when you order its signature White Orignial Tonkotsu Ramen, Red, Green, Black or Pink from $14.80.

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.


Ramen Champion
Clarke Quay Central
6 Eu Tong Sen Street
#03-89
Singapore 059817
Tel: +65 62212156
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 11am - 11pm

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

Waa Cow @ NUS UTown - Delicious Rice Bowls At NUS Campus

Chirashi and beef don was the food trend in 2016 and it has also made its way into the campus of National University of Singapore (NUS) with the opening of Waa Cow at NUS UTown, Stephen Riady Centre. Even though it is near my place, I did not visit the place until recently.

Aburi Bara Chirashi 4.2/5

I had the Aburi Bara Chirashi ($16.90) which comes with a medley of sashimi tossed in aged soy sauce and topped with both ikura and tobiko, placed on a bed of sushi rice made with house-blend vinegar.. It is then garnished with spring onions and diced cucumber. Besides the fresh sashimi, I like the addition of the diced cucumber giving it a refreshing and crunchy touch.

Mentaiko Wagyu Beef 4.2/5

The other rice bowl I tried is the Mentaiko Wagyu Beef ($18.90). Using Yamagata Haenuki rice from Japan, the bowl is topped with sliced wagyu beef torched with special beef sauce which has a peppery kick to it with the richness of the mentaiko mayonnaise, lending a nice balance to the bowl. The rice bowl is further accompanied by a 62 degree Celsius egg.

To make it a set meal, one can add $3 for a drink and a chawanmushi. I would not recommend going for the set meal because the chawanmushi was too watery and lacked a good stock base for flavour, even thought it was topped with sesame and bonito.

While the rice bowls were good and the price point was comparable to outside. It does make me wonder how the students can afford to have this regularly especially when there are many cheaper options in the campus.


Waa Cow
NUS UTown
Stephen Riady Centre
2 College Avenue West
#01-06
Singapore 138607
Tel: +65 81688777
Facebook
Nearest MRT: Clement (EW Line), Buona Vista (CC Line, EW Line), Kent Ridge (CC Line)

Opening Hours:
Mon-Fri: 1130am - 730pm
Sat: 12pm - 230pm
(Closed on Sun)

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station (Stop ID 17179). Take bus number 183. Alight 3 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange (Stop ID 17009). Take bus number 96. Alight 3 stops later. Walk to destination. Journey time about 12 minutes. [Map]

3) Alight at Buona Vista MRT station. Take Exit D. Walk to bus stop opposite Buona Vista MRT station (Stop ID 11369). Alight 6 stops later. Walk to destination. Journey time about 20 minutes. [Map]

4) Alight at Kent Ridge MRT station. Take Exit A. Walk to bus stop at Kent Ridge Station (Stop ID 18331). Take free NUS shuttle bus D2. Alight 5 stops later. Walk to destination. Journey time about 20 minutes. [Map]

Barashi-Tei @ Middle Road - Homely Japanese Restaurant, Reasonable Priced Food

Barely a few months old, Barashi-Tei at Middle Road is already making friends with their regulars.  Its setup is very simple and homely, similar to those along Mohammad Sultan Road.

 Sashimi Salad 3/5

Avocado Salmon Salad 3.5/5

For starters, we had 2 salads.  Sashimi salad ($13.80) is always a refreshing start but the combination of smoky aburi salmon and buttery avocado of the Avocado Salmon Salad ($13.80) makes the latter more satisfying.

Wasabi Ebi and Kuruma Ebi 3/5

For some small bites, we had Wasabi Ebi ($7.80) which is deep fried and Kuruma Ebi ($7.80) which is pan fried. The Ebi were fresh and bouncy, which were quite tasty even on their own. The dressings were a little too thick and saucy for me. 

Sake Jyu 3/5

Chirashi 3.8/5

We had 2 dons - Salmon and Chirashi ($23.00). The Sake Jyu ($16.80) left me dissatisfied with its thin salmon slices. On the other hand, the Chirashi saved the day with its chunkier sashimi and I enjoyed every bit of the melt-in-your-mouth sensation and buttery texture of the fresh sashimi.

Dragon Maki 3/5

Spicy Salmon Maki 2.8/5

Rice Paper Ebi Maki 2.5/5

We tried 3 of their maki which don't differ much in taste. All 3 of them used fried ebi as the key ingredient and same sauce for dressing. Between Dragon ($8.80) and Spicy Salmon ($12.80), you may just opt for one, depending whether you prefer avocado or salmon. The fried ebi was well done with succulent shrimp centre and paired well with both avocado and aburi salmon. The spicy dressing makes the dishes interesting but can be a little overwhelming when there is too much of it. As for Rice Paper Ebi Maki ($12.80) which is created for customers who are afraid of carbs, didn't work for me at all. The thin rice paper fails to hold the dry ingredients together and one might be better off eating each ingredient separately. 

Sirloin Steak Foie Gras 3.8/5

Their Sirloin Steak Foie Gras ($19.80) is quite notable. I thought the presentation could be improved, as it certainly tastes better than it looks.

Sanma Shioyaki 3.8/5

Ika Teriyaki 3/5

Some dishes great for sharing over beers and sakaes would be Sanma Shioyaki ($6.80) and Ika Teriyaki ($13.80). From my understanding, sanma is one of the most well-known seasonal fish representing autumn in Japanese cuisine. Perhaps it is the novelty of eating it, I enjoyed savouring it bit by bit. The Ika was kind of tough, I was expecting to be softer and chewier.

Gindara Nabe 4/5

I can imagine having their Gindara Nabe ($24.00) on a cold rainy evening. The broth, together with all the wholesome ingredients offer the comfort that I need after a long day. It definitely helps to clear my palate for the dessert.



Strawberry Mousse 2.8/5

We ended the evening with their strawberry mousse.  Not anything fancy but good enough to sweeten my evening.

The quality of Barashi-Tei is really quite impressive and definitely wins those chain Japanese restaurants in malls that charge exorbitant prices for pathetic amounts. What are being offered seem authentic too, which is not a surprise given that the chef was trained under a veteran Japanese chef for 10 years. For a fuss-free dining experience and affordable Japanese cuisine, Barashi-Tei is a good option if you are in the vicinity. 

Written 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.


Barashi-Tei
Elias Building
266 Middle Road
Singapore 188991
Tel: +65 84215228
Facebook
Nearest MRT: Rochor (DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction: 
1) Alight at Rochor MRT staton. Take Exit A. Walk down Prinsep Street towards Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 10 minutes. [Map]

DSTLLRY @ Infinite Studios

If I have not known about Dstllry at Infinite Studios through social media, I would have never know that there is a cocktail bar behind the glass wall. Walking pass the place, I would have just pass off the place as an art gallery.

Besides the bar drinks and cocktails, Dstllry also offers an eight course Omakase menu at $120 nett per person. For lunch, the menu is small and simple, focusing on a variety of rice don bowls and ramen.

Complimentary Tomato Egg 3/5

Upon placing our orders, we were served complimentary Tomato Egg. Nothing fantastic but we do appreciate the kind gesture.

Salmon Belly (aburi) Don 4.5/5

For those that does not like raw sashimi, the Salmon Belly Aburi Don ($16.90) will be a good option. The salmon is bring torched on the surface, giving the fatty salmon an additional textural enjoyment on top of the vinegar Japanese rice.

Barachirashi Don 4.2/5

Another popular choice is the Barachirash Don ($16.90) that comes with chunks of sashimi, fish roes and topped with seaweed and sesame. The sashimi has been marinated for a lift in flavour which is quite similar to what is served at Teppei and Hanare. This is a hearty and comforting bowl of barachirash don to satisfy the hunger.

I was at Dstillry on a Saturday afternoon for lunch. I enjoyed the quiet ambience for a peaceful lunch even the interior is bar setting. However I can't say that it will remain so in the future with more offices and Mediacorp moving into the vicinity.


DSTLLRY
Infinite Studios
21 Media Circle
#01-01
Singapore 138562
Tel: +65 63344816
Facebook
Website
Nearest MRT: One North (CC Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight

Direction:
1) Alight at One North MRT station. Take Exit B. Walk to bus stop at Portsdown Road (Stop ID 18151). Take bus number 191. Alight 4 stops later. Cross the road and walk to destination. Journey time about 12 minutes. [Map]