ENChanko Hotpot & Kamameshi @ Vivocity - Singapore's First Chanko Hotpot Specialty Restaurant

ENChanko Hotpot & Kamameshi is a chanko hotpot speciality restaurant that recently opened in VivoCity. Chankonabe is a traditional dish in Japan, a hotpot stew that is well-loved for its hearty flavours and wholesomeness. ENChanko Hotpot & Kamameshi offers three varieties of Chankonabes alongside a selection of Kamameshi, a traditional Japanese rice dish cooked in a cast iron pot.

Signature Tori Chankonabe 2.8/5

3 choices of Chankonabe are available - Signature Tori Chankonabe (Chicken), Buta Motsu Chankonabe (Pork) and Kaisen Chankonabe (Seafood). All hotpots are available in 4 pax, 2 pax and individual portions. We tried its Signature Tori Chankonabe (Chicken, $58 for 4 pax, $30 for 2 pax), which is nutritious with Jitori chicken – a natural, antibiotic-free and free-range chicken.

Mochi Kinchaku

Housemade Chicken Tsukune

It also boasts a good mix of ingredients - chewy Mochi Kinchaku, Housemade Chicken Tsukune, Beijing cabbage, Japanese mizuna, shimeji mushroom, Japanese glass noodles, pressed tofu, carrot, Japanese leeks and beansprout special silver. The chicken tsukune was juicy and had a good bite. The soup, however, was disappointingly thin despite its milky appearance, offering little flavour other than a pronounced saltiness.

Himowaki Udon 5/5

To further elevate the hotpot experience, 30 add-ons are available, including the Himowaki Udon (a flat and wide sheet of udon noodles, $6.80), a speciality from the Kiryu area in Gunma Prefecture. Unlike regular udon, Himowaki Udon is characterised by its flat appearance and width of up to 10cm. Given its incredible texture and flavour, I can see why it has been gaining much attention from the media. A must-try!

Miyazaki Wagyu Truffle & Ikura 4/5

There are ten choices of Kamameshi sets to choose from. Each set is served with appetiser of the day, asari clear soup and mini chawanmushi. Ingredients of choice are prepared together, then simmered in a signature stock in an iron pot. We tried the Miyazaki Wagyu Truffle & Ikura ($39) featuring Miyazaki wagyu sirloin steak, served with ikura. An onsen egg is included, which is to be cooked with the rice with the residual heat. While some of the ingredients listed on the menu were missing from our rice, it was overall a satisfying dish, given that the wagyu steak delivered the expected texture and flavours. To savour the mildly burnt rice at the bottom, we poured the accompanying genmai dashi (made of genmaicha, kombu and bonito) into the rice, stirred it, and polished off it!

Kuro Edamame 4/5

Black & Red Chicken Karaage 2/52/5

Side dishes are offered as well, such as Black & Red Chicken Karaage (Smoked teriyaki & karamiso glaze , $8.50) and Kuro Edamame. The latter is a premium Tamba Sasayama black edamame with a distinct creamy texture and sweet taste, it was so much more enjoyable than the saltish chicken karaage, which were a tad overfried as well.

Beverages to complement your htopot experience include an unique Jim Beam Highball Sharing Bottle ($28, up to 3 glasses), special highball flavours, beer, shochu, sakes, plum and shochu cocktails. For non-alcoholic options, you can choose from a selection of Koridashis and Japanese cold brew teas.

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.


ENChanko Hotpot & Kamameshi
Vivocity
1 Harbourfront Walk
#01-52
Singapore 098585
Tel: +65 6255 9188
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time about 5 minutes. [Map]

SHUNSUI @ Hongkong Street - Merger of Kyuu by Shunsui and Kappo Shunsui Offering Affordable Kappo-style Japanese Cuisine

SHUNSUI, located at a secluded spot on Hongkong Street, is a new concept by the Shunsui Group, formed from the merger of Kyuu by Shunsui and 5-time Michelin Plate awardee Kappo Shunsui. It aims to offer authentic yet affordable Kappo-style Japanese cuisine with cutting-edge techniques coupled with a contemporary flair. In conjunction with its opening, Shunsui has launched a Grand Opening Dinner Special Course - the Kacho Course ($129++) consists of 10 seasonally-curated dishes made from fresh, premium ingredients from various parts of Japan (Ala Carte upgrade options available). Diners can also opt for the Shunsui Course ($179++) for additional premium delicacies.

Umeshu

We were offered a glass of Umeshu at the start to freshen up our senses.

Appetiser 4.5/5

The Appetiser teased my appetite with its sweet, savoury and creamy profile - In a martini glass, it contains aburi scallop, sweet persimmon and fig layered on top of mascarpone sauce.

Soup 4.5/5

For Soup, we had a comforting grounded long cabbage soup with deep fried kisu. The soup was sweet with a depth of savouriness. The deep-fried Kisu had a moist and tender flesh.

Sashimi Course (2 servings) 5/5

The Sashimi Course was rather spectacular, offering not just sashimi but also other elements of textures. Torched mackerel, seabream and chutoro are of different leanness and mouthfeel, and the touched mackerel stood out with its hint of smokiness. The Botan Ebi was creamy and succulent, and the Steamed Oyster with edamame and zingy apple vinegar puree provided another texture experience. I ended this course with a satisfying Pressed Anago sushi.

Uni Sashimi (2 servings)

The premium set allows you to enjoy Bafun Uni Sashimi.

Unagi and Eggplant tempura 4.8/5

For the Grill course, we were served a 'Japanese Burger', made with layering Unagi, Eggplant tempura and uni, finished with a douse of Japanese mountain pepper sauce to bind the elements together. The two crisp thin wafers were the right vehicle to deliver the rich flavours and mouthfilling texture all together in one bite.

Steamed Dish 4.5/5

Instead of Chawamushi with Snow Crab sauce, the Shunsui course offered an interesting dish made with Tiled Fish and Prawn steamed with turnip. The broth was light but flavorful, and both the fish and prawn were firm with a good bite, contrasted with steamed turnip, which had the consistency of a grated Chinese yam.

Negitoro, Shiro Ebi 4/5

The Sushi Course offers Hirame, Kinmedai, Nodoguro, Otoro and Negitoro. Shiro Ebi Sushi is offered instead of Negitoro for the Shunsui course. While the various ingredients delight with their freshness and flavours, I also appreciate the rice used for the sushi; it has a good bite, accompanied by a pleasant acidity that elevates the flavour of the sushi, balancing the richness of the fish and seafood.

Miyazaki A5 Sirloin Beef with Miso 4.5/5

The Main showcases Miyazaki A5 Sirloin Beef, with the right doneness to render the fats for its beautiful flavours. The miso is mixed with nuts and vegetables, hence it has a grainy texture that helps to spread over the sirloin, flavouring the meat evenly.

Rice 4/5

We had a bowl of overflowing Ikura Rice for the rice course, which the chef served with much gusto. There are 2 sizes to choose from - regular and small. I chose the regular bowl as the rice itself was really tasty!

Matcha, Sweet Bean Jelly with Chestnut 4.5/5

Desserts are of very different characters. On the one hand, we had a traditional Sweet Bean Jelly with Chestnut served with a cup of matcha brewed by the chef right before us. On the other hand, we had a homemade Mikan Sorbet crafted on the spot with liquid nitrogen, giving our meal a theatrical ending.

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.


SHUNSUI
17 Hong Kong Street
#01-01
Singapore 059660
Tel: +65 67237733
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Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Tonkatsu ENbiton @ Vivocity - First Ever Yuzu Pork Tonkatsu Restaurant

EN Group has made a remarkable debut in Singapore's culinary scene with the launch of VivoCity's first-ever "yuzu pork" tonkatsu restaurant - Tonkatsu ENbiton. This 46-seater restaurant showcases the unique utilization of yuzu-infused pork sourced from Kagoshima. The pigs are thoughtfully fed with local yuzu as part of their regular diet, resulting in a nutritious pork rich in vitamin C, pectin and citric acid, which holds a higher melting point of fat.

Ume Shiso Hiyayakko

We started with the Ume Shiso Hiyayakko ($5), a delightful arrangement of silky-smooth cold tofu crowned with pickles. The combination provided a clean and invigorating taste, with the tangy zest from the pickles perfectly elevating the flavour profile.

Suntory The Premium Malt’s Pilsner Beer

Given the sweltering weather, we sought solace in a glass of Suntory The Premium Malt's Pilsner Beer to quench our thirst and complement the forthcoming deep-fried tonkatsu selections.

Oroshi Yuzu Rosu Katsu Set 3.8/5

Our attention then turned to the Oroshi Yuzu Rosu Katsu Set (S$24), which showcased the pinnacle of deep-fried excellence. The crispy and succulent yuzu-infused pork loin katsu was accompanied by grated yuzu ponzu daikon, Japanese white rice, cabbage and arugula, pickles, and tonjiru (pork miso soup). The refreshing touch of radish helped cleanse the palate after indulging in the rich, deep-fried delights. While the pork exhibited juiciness, we found it to be lacking in robust porky flavour. However, it's worth mentioning that the rice and cabbage offerings were delightfully free-flow.

Miyazaki Gyukatsu 3.8/5

For those seeking a touch of luxury, the A4/A5 Miyazaki Wagyu Katsu ($39) served with a hot stone grill captured our attention. Adorned with a light coat of crispy panko, this gyukatsu experience allowed diners to grill the wagyu to their desired doneness on the teppan hot stone. While Miyazaki is renowned for its high-quality wagyu, its premium quality didn't shine through in texture and flavour. While it may originate from Miyazaki, it likely wasn't from the top-tier cuts. Additionally, it's important to note that this option is limited to one order per person.

Miyazaki Wagyu Katsu Sando 3.5/5

Lastly, we encountered what could be described as one of the most visually unappealing sando. The chunky presentation made it challenging to bite into, even though it featured the same A4/A5 Miyazaki Wagyu ($37) as the previous gyukatsu dish. Nonetheless, the meat retained its succulence, potentially due to the utilization of a thicker cut.

Despite our observations regarding the premium quality of the cuts, it's undeniable that the dining experience offered excellent value for money.

Note: This is an invited tasting.


Tonkatsu ENbiton
Vivocity
1 HarbourFront Walk
#B2-27/27A
Singapore 098585
Tel: +65 62648633
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Instagram
Website
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time about 5 minutes. [Map]

Osomatsu Japanese Kitchen & Bar @ Kinex - New Mod-Japanese Restaurant With Inventive Interpretations Of Izakaya Food

Osomatsu Japanese Kitchen & Bar is a new mod-Japanese restaurant at Kinex. Diners can look forward to inventive interpretations of izakaya food and Japanese cuisine prepared with fresh and quality ingredients.

Maguro Tataki Salad 3/5

We started with the Maguro Tataki Salad ($28), which comes with thick slices of tuna layered on a bed of mixed salad and kaiso seaweed. Pour the wasabi yuzu sauce and give everything a good toss to brighten the enjoyment.

Shironi Truffle 4/5

The Shironi Truffle ($30) consists of light and clean tasting sea bream topped with caviar and drizzled with truffle oil for an elevated finishing. It is an elegant and beautiful dish.

Tofu Nuggets 4.2/5

One of my favourite items on the menu is the Tofu Nuggets ($12). The tofu nuggets are made from pressed tofu, almond meal and potato. It is as good as McDonald's nugget and much healthier.

Uni Kura Tart 4.5/5

Making an impressive entry is the Uni Kura Tart ($22/pc). It is served in a smoked jewel box, giving it a beautiful smoky aroma, topped with salmon roe and truffle cream. It is a lavish play of umami flavours.

Charcoal Chicken 4.5/5

Using chicken thigh cut, the Charcoal Chicken ($16) is tender and juicy inside, yet crispy on the exterior. It is a delightful and addictive starter. Best to go along with a few drinks.

Tsukune 4.5/5

The Tsukune ($5.20) is another delightful bite to go with the drinks. What I enjoy about the homemade chicken meatball is its soft bone, giving it a nice textural contrast.

Miyazaki A4 Wagyu Cha Zuke 4.5/5

Besides the a la carte items, diners can leave the meal to the hands of the skilful chef too. From the omakase menu, we tried the Miyazaki A4 Wagyu Cha Zuke. The best way to enjoy this is to pour the kombu dashi stock into the rice for a light and flavourful enjoyment. It is a hearty and comforting rice dish with melt in the mouth wagyu.

Ume Jelly 3.5/5

Wrapping up our dinner is the Ume Jelly ($8) made with Japanese plum liquor jelly and wholesome wolfberries.

Note: This is an invited tasting.


Osomatsu Japanese Kitchen & Bar
Kinex
11 Tanjong Katong Road
#02-21
Singapore 437157
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Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]

Ristorante Takada @ Alexis Condominium - An Italian-Japanese Restaurant By Chef Masahiro Takada

Ristorante Takada is an Italian-Japanese restaurant located at Alexis Condominium. It is helmed by Chef Masahiro Takada, who has honed his skills in Michelin-starred restaurants in Italy and Japan. We have the 5-course Omakase Dinner priced at $158.

Before starting the omakase dinner, we are served complimentary bread paired with olive oil and balsamic.

Mushroom Soup 4/5

We started with dinner with Mushroom Soup served in a coffee cup. With the layer of foam, it felt like we were having a cup of mushroom cappuccino.

3 Kind Of Mix Appetizer 3.5/5

Our first course is a Trio of Appetizer. We have Scallop & Prawn, Burrata with Tomato & Parma Ham, and Smoked Duck on the plate. I felt the appetizer lacked the finesse I was expecting, but they were good tasting.

Lobster with Hokkaido Scallop and Hamaguri Clam 4.2/5

The next course is the lavish Lobster with Hokkaido Scallop and Hamaguri Clam drenched in a bright orange sauce. I am not sure what the sauce is, but it is sweet, creamy, and tangy that complements the fresh seafood.

Tagliolini Hokkaido Sea Urchin with Squid Ink Sauce 4.2/5

For the pasta dish, we have the Tagliolini Hokkaido Sea Urchin with Squid Ink Sauce. There are two ways of enjoying the pasta. The first is to appreciate the creaminess and sweetness of the uni. Second, you can have it with the squid ink sauce to enjoy another taste profile from the sea.

Miyazaki A5 Wagyu Tenderloin Steak with Red Wine Sauce 4.8/5

For mains, it was the Miyazaki A5 Wagyu Tenderloin Steak with Red Wine Sauce cooked beautifully to medium-rare. Known as the best wagyu beef in Japan for its signature marbling, the meat stood out for its buttery texture and dense beefy flavour.

Dessert 4/5

Wrapping up the five-course dinner is a trio of desserts. On the plate, we have a slice of Burnt Cheesecake, Tiramisu and Raspberry Sorbet. The tiramisu is a bit heavy for me with the soaked alcohol in the finger. I have a light palate; hence my preference is the burnt cheesecake and raspberry sorbet.

Petite Four

Last but not least, we have Madeleine for Petite Four. The soft sponge cake with crispy edge completes an enjoyment omakase meal at Ristorante Takada.


Ristorante Takada
356 Alexandra Road
#01-07
Singapore 159948
Tel: +65 63393969
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Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Tue-Sun: 12pm - 2pm, 6pm - 10pm
*1st & 3rd week of month, closed on Mon & Tue
*2nd & 4th week of month, closed on Mon

Direction:
1) Alight at Queenstown MRT station. Take Exit B or C. Walk to bus stop at Queenstown MRT Station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Redhill MRT Station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33, 120. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]