Showing posts with label Donburi. Show all posts
Showing posts with label Donburi. Show all posts

Saturday, June 29, 2024

Kozen Sushi Bar & Restaurant @ Flanders Square - Offering Dry-aged Sashimi and a Variety of Delightful Japanese Dishes

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Nestled in the quaint street just behind the City Square Mall carpark, Kozen Sushi Bar & Restaurant specialises in dry-aged sashimi, offering a unique twist on traditional Japanese cuisine.

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Chawanmushi of the day – Snow Crab 4/5

We started our meal with the Snow Crab Chawanmushi ($16.90). The jiggling steamed egg topped with sweet snow crab meat and ikura was pleasantly delightful, with a fresh hint of sweetness from the snow crab. This dish was a definite winner, and we really enjoyed it.

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Chawanmushi of the day – Scallop 3.8/5

Another chawanmushi we tried was the Scallop Chawanmushi ($16.90). It was a good dish topped with aburi fresh scallop and ikura, but it lacked the flavour depth of the snow crab version.

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Lobster Toro Don 4.2/5

The Lobster Toro Don ($59.90) is a premium don featuring fatty tuna (toro) dry-aged for 9 days, chunks of lobster meat with uni sauce, and topped with ikura. It is served with raw egg yolk for dipping the tuna. This dish was incredibly umami, and we scraped every single grain of rice from the bowl!

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Beef Wine Short Ribs 3.5/5

The Beef Wine Short Ribs ($45.90) offered fork-tender braised beef short ribs, making it an excellent appetiser for sharing if you're looking for something non-fish. However, we found it too salty for our taste, but it might be perfect for those who love beef.

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Seasonal Nigiri 4/5

The Seasonal Nigiri Platter provided a great mix of dry-aged and seasonal sashimi, allowing us to try different fishes, each with its own sweetness and flavour. A highlight of any Japanese meal, this sushi platter did not disappoint. Our selection included Chutoro, Isaki, Kinmedai, Smoked Salmon, Minced Tuna Maki topped with Uni, Aka Ebi with Ikura, Mikan Tai, Shimaaji, and Akami. Be sure to check with the restaurant for the current selection, as it changes seasonally.

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Chocolate Banana Waffle 3/5

Kozen has recently launched a dessert bar, open from 6pm daily until 1am, making it a great spot for late-night dessert cravings. We tried the Chocolate Banana Waffle ($14.90), accompanied by not-too-sweet chocolate ice cream and caramel macadamia. While the flavours were nice, the waffle itself wasn't crispy enough for our liking.

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Kozen Sushi Bar & Restaurant impresses with its innovative dry-aged sashimi and a variety of delightful dishes. The Snow Crab Chawanmushi and Lobster Toro Don were standouts, offering exceptional flavors and quality. While some dishes like the Beef Wine Short Ribs and Chocolate Banana Waffle had room for improvement, the overall experience at Kozen was enjoyable and worth a visit for anyone looking to indulge in premium Japanese cuisine.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting..


Kozen Sushi Bar & Restaurant 
22 Flanders Square
Singapore 209306
Tel: +65 6816 0253
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Farrer Park MRT station. Take Exit H. Walk to Kitchener Link. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Tuesday, April 16, 2024

Mashi No Mashi @ Guoco Midtown - – Chef Hisato Hamada, founder of WAGYUMAFIA Opens 100% Wagyu Ramen Concept in Singapore

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Mashi No Mashi, located at Guoco Midtown, is a ramen concept by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef. Since its establishment in 2019, Mashi No Mashi has been acclaimed for serving the world's first 100% Wagyu ramen.

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Wagyu Tsukemen 4/5

The dish that brought Mashi No Mashi to fame is its signature Wagyu Tsukemen, featuring succulent slices of slow-cooked Ozaki beef paired with their signature noodles. The accompanying dipping broth, a 24-hour stewed Wagyu bone broth, was rich in umami and full-bodied, perfectly complementing the thicker-cut noodles with an enjoyable chewy texture. While the ramen as a whole provided a deeply satisfying mouthfeel and flavour, I found the alkaline taste of the noodles less appealing.

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Ultra Wagyu Ramen 4.8/5

Ultra Wagyu Ramen ($22) is the brand's first-ever fukuoka Hakata-style ramen, and Singapore is the first outpost to permanently feature it on its menu. This beef-centric Hakata-style ramen broth is made using the finest wagyu bones, which undergo a laborious three-stage heating process to extract maximum flavour and aroma. The broth was an absolute pleasure to savour, together with the luscious pieces of wagyu char siew.

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Wagyu Bak Kut Teh 4.5/5

This outlet also launched a Singapore-exclusive menu, starting with Wagyu Bak Kut Teh ($30). Served with a peppery homemade wagyu bone stock, traditional Bak Kut Teh purists may not favour this dish as much. Personally, I love this rendition, which was delightful with a heady, garlicky, and peppery broth. The texture and flavour of the meat were exceptional as well. However, with the price tag, it can definitely be more wholesome with the portions of the You Tiao and Preserved Vegetables.

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Wagyu Cha Siu Donburi 4/5

There are also donburi options available, such as the Wagyu Cha Siu Donburi ($32), which showcases slices of Wagyu Cha Siu draped over Ginger Beef Akitakomachi Rice. The plump and pearly rice was so moreish mixed with flavourful minced ginger beef that it almost stole the spotlight.

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Wagyu Gyoza 5/5

The Dim Sums here are highly recommended. Wagyu Gyoza ($8 for 2pc) uses 100% Ozaki Beef. Each piece was filled with four different cuts of juicy Ozaki beef and minced vegetables, achieving a succulent bite in every mouthful.

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Wagyu Siu Mai 5/5

Offering a similar bite and satisfaction is Wagyu Siu Mai ($15). The texture was on point.

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Sui Gyoza 4/5

The other two dim sums we tried were well executed: Black Bean Spare Ribs ($15), featuring Steamed Wagyu Spare Ribs with Black Bean and Garlic Sauce, and Sui Gyoza, boiled wagyu gyoza drizzled with tangy Japanese sansho chilli sauce. In fact, I enjoyed them much more than the traditional pork versions.

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Black Bean Spare Ribs 4/5

More Singapore-exclusive dishes, such as wagyu laksa and hokkien mee, will be rolled out later in the year. An interesting beverage menu with inventive cocktails is also available, including Chef Hisato's proprietary rendition of a Singapore sling ($18).

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.


Mashi No Mashi
Guoco Midtown
124 Beach Road
#01-04
Singapore 189771
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Website
Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Friday, February 16, 2024

Kai Kai Sushi & Grill @ Wisma Atria - Newest Brainchild of Chef Yamashita Teppei Replaces Koh Grill & Sushi Bar, Offering Range of Japanese Fare

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Kai Kai Sushi & Grill now sits where Koh Grill & Sushi Bar used to be in Wisma Atria, bringing diners a comprehensive menu of Japanese dishes ranging from classic sashimi and sushi to yakitori and teppan.

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The new casual restaurant is helmed by Chef Yamashita Teppei, most known for its various Japanese F&B concepts on our island, such as Teppei Japanese Restaurant and Man Man Japanese Unagi Restaurant (now known as Unagi Tei). Here at his newest brainchild, Chef hopes to bring affordable yet quality Japanese fare to diners.

We sampled several items, with some in bite-sized portions. The prices listed are for the full portions.

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Pitan Tofu 4/5

Pitan Tofu ($5) is always one of my must-orders when it's on the menu. Kai Kai's rendition is decent, with a slightly nutty sesame sauce base and a generous topping of chopped century egg and tobiko. I would have preferred a more robust century egg flavour in its sauce for that extra oomph.

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Kai Kai Hanabi Roll 4/5

You will find a selection of different sushi rolls on the menu, one being the Kai Kai Hanabi Roll ($18.80). I found the sauce slightly too sweet, but this one is for fans of salmon as they offer it 2-ways here - raw in the middle and lightly aburi-ed on top.

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Negitoro Sushi 3.8/5

The Negitoro Sushi ($6) roll had the classic combination of minced tuna and chopped spring onions in its centre, with crunchy tempura bits for extra texture. The tuna portion could be much better, for a better ratio to the tempura bits.

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Nama Kaki 4/5

Next was the Nama Kaki, which had a plump and fresh oyster drizzled with a mildly tangy ponzu vinegar sauce.

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3-Kind Sashimi Moriawase 4/5

We got to see Chef Yamashita Teppei do a bluefin tuna block-cutting demonstration, leading to our next dish, the 3-Kind Sashimi Moriawase ($15). We sampled slices of otoro, chutoro and maguro.

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While they weren’t the best quality of cuts, they were still thick and fresh.

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Buta Enoki Yakitori 3.5/5

The Buta Enoki Yakitori ($4) had enoki mushrooms wrapped with pork belly. While I enjoyed the grill on it, it was tougher and blander than I expected it to be. I prefer a stronger seasoning on this.

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Yaki Hotate 4/5

Served in its shell with a wedge of lemon, the Yaki Hotate ($12) carried a nice slight char. The plump scallop remained juicy despite the grill.

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Sukiyaki 3.5/5

While the pork slices were tender, we found the rest of the elements in the Sukiyaki ($16.80) more mediocre. The base could be a touch less salty as well.

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Kani Toro Donburi 4.2/5

From the selection of mains, I decided on the Kani Toro Donburi ($17). It was clearly created for crab lovers, with crab meat, crab leg and soft shell crab with toppings of ikura and tobiko. The original size and portion will also include an onsen egg! The crab meat used was fresh and sweet.

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Kai Kai Castle Bento 3.8/5

The Kai Kai Castle Bento ($18.90) was served in a multi-tiered bento box shaped like a Japanese castle. Each tier featured different items, namely tamago and unagi, assorted sashimi, and a bed of rice with chopped tuna belly, tempura bites, flying fish roe and ikura.

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Unfortunately, its taste paled compared to its look, with average cuts on the sashimi. I must say that it's still considerably decent for the variety at this price.

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.


Kai Kai Sushi & Grill
Food Republic Wisma Atria
#04-21
435 Orchard Road
Singapore 238877
Instagram
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 10pm

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

Wednesday, January 24, 2024

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

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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.

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

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Hyoga fresh oyster 5/5

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

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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.

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Chawanmushi 4/5

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

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Assorted Tempura 4/5

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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.

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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.

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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]

Friday, January 19, 2024

Dew by Whitegrass @ Chijmes - A Rendezvous of Delightful Flavours and Social Enchantment

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In the heart of Chijmes, Dew by Whitegrass emerges as a vibrant nexus where gastronomy meets social engagement. This casual offshoot, nestled in the heritage wing, presents an enticing amalgamation of curated small plates adorned with an Asian touch. It beckons as a dynamic hub for casual rendezvous, after-work libations, and late-night gatherings, fusing a convivial atmosphere with a tapestry of delectable cuisine.

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Molten Cheese 3.5/5

We started with the Molten Cheese ($28), a platter showcasing molten brie, grapefruit jam, chimichurri sauce, and crispy crostini. It is an ideal prelude, setting the stage for the dinner that follows.


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Hokkaido Pearls 3.8/5

Next on our culinary sojourn were the Hokkaido Pearls ($26) - scallops cloaked in a light batter, deep-fried to a golden crisp. Paired with pickled tartar and dipped in lemon garlic soy sauce, they delivered a delightful symphony of textures and flavours.

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Potato Bombs 3/5

A delightful interlude arrived in the form of Potato Bombs ($10) - bite-sized potato fritters in three flavours: original, anchovy, and curry. The anchovy variant, with its savoury notes, proved particularly addictive.

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Prosciutto On Brioche 4.2/5

A morsel of joy awaited us with the Prosciutto On Brioche ($15). Savoury prosciutto atop stracciatella cheese, nestled on Whitegrass's famed house-baked black sesame brioche - a harmonious blend of flavours.

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Cheese Choux Puff 4/5

Indulge in the airy decadence of the Cheese Choux Puff ($10). These fluffy delights, adorned with shredded Parmigiano and a sprinkle of black pepper, present a perfect harmony of rich cheese flavour and a peppery kick. Each bite offers a delightful contrast of textures and a burst of savoury goodness.

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Unagi Meet Tamago 4/5

In a surprising fusion of flavours, the Unagi Meet Tamago ($18) unveils an unexpected yet harmonious combination of sweet unagi and creamy tamago, bound together with the luscious touch of house-made mayonnaise. This dish's interplay of textures and tastes creates a delightful and memorable culinary experience.

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Pink Ocean 4.2/5

The Pink Ocean ($22), a dual platter featuring chef-smoked salmon and hamachi, unfolded as a maritime masterpiece on the palate. The smoked salmon, adorned with sweet and sour pickled purple onions and a dash of aiyori sauce, presented a dance of flavours. On the other hand, the hamachi, dehydrated overnight and embellished with soy sauce, anchovies, and black olives, showcased a sophisticated blend paired with ohba and daikon. The creation embodied a light and clean oceanic experience that tantalized the taste buds with its nuanced symphony of tastes.

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Yuzu Kosho Seaweed Pasta 4/5

The Yuzu Kosho Seaweed Pasta ($20) stood out as a testament to innovative culinary prowess. The al dente tagliatelle, entwined with seaweed and yuzu pepper, delivered a harmonious blend of textures. Crowned with ikura and a choice of salmon or prosciutto, this dish was an unexpected yet delightful marriage of Japanese and Mediterranean influences. The zesty yuzu pepper played a captivating role, infusing each bite with a burst of citrusy freshness, transforming a familiar pasta dish into a symphony of unique and pleasing notes.

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'R' IGA Ribeye $58

Resting gracefully on a bed of sautéed spinach, the 'R' IGA Wagyu A4 ribeye showcased the pinnacle of Mie Prefecture's renowned wagyu. Delicately seared for the perfect charred exterior and marbled tenderness within, this prized cut of IGA wagyu ribeye unfolded an indulgent appreciation. Enjoy it in three distinctive ways: in its unadulterated glory, with a special house-made sauce marrying red wine jus and Japanese soy sauce, or paired with the fresh kick of wasabi. Each presentation offered a unique perspective on the exquisite flavour profile of this premium wagyu cut.

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DEW Set Lunch - Shiok! Oji Chick Don 4/5

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An irresistible proposition, the Dew Set Lunch presented the Shiok! Oji Chick Don ($28) features shio koji-marinated chicken with jalapeno atop Japanese Koshihikari rice. It is a gem, accompanied by otoshi and a salad of the day, offering exceptional value for money.

Immerse yourself in the culinary charisma of Dew by Whitegrass - a rendezvous of delightful flavours and social enchantment.

Note: This is an invited tasting.


Dew by Whitegrass
Chijmes
30 Victoria Street
#01-27A
Singapore 187996
Tel: +65 9067 3891
Facebook
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Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]