SAKEMARU Artisan Sake Hideout @ South Bridge Road - Journey Through 300 Different Types Of Sake With Modern Kappo-style Japanese Cuisine

SAKEMARU Artisan Sake Hideout at South Bridge Road is a haven created for the sake of aficionados and novices alike. At any one time each season, it carries around 300 types of artisanal sake. First established as an online sake subscription service provider for five years, SAKEMARU ventured into their first restaurant business. The dine-in restaurant offers an impressive range of artisanal sakes and a modern Kappo-style Japanese cuisine fronting the restaurant.

The sake and food menus are seasonal, with the former curated by Head Sommelier Tadashi Okushima, one of the honorary Sake sommeliers designated by the Japan Sake Sommelier Association, the latter executed by Head Chef Daisuke Yomogi. You can opt for a 15-course Omakase tasting menu for $200, with an optional Sake pairing that comes highly recommended. At Sakemaru, you will get to taste sakes that are rarely available, even in Japan, as they work closely with small and unknown but excellent breweries in Japan.

Persimmon and Tiger Shrimp 4/5

Our tasting was a 9-course Omakase with an opening course featuring Persimmon and Tiger Shrimp with Sesame Tofu Sauce. The nutty and savoury sauce complements the key ingredients, which are inherently on the sweet side.

Wagyu Uni Sushi 3.8/5

The theatrical effect of this course was when the Chef unveiled the Wagyu Uni Sushi hidden underneath the whole Persimmon. It won us over with its luscious and mouth-filling combination of wagyu and uni.

Kasaichiyo Casareccio

The sake to kickstart our dinner was Kasaichiyo Casareccio from the Kyoto Prefecture. Brewed with White Koji, this Sake is perfect for starting any meal with extremely fruity notes and considerably low alcohol content. It is one of our favourites of the night.

Teapot Soup 4/5

Nigiri Salmon Ikura Steamed Sushi 3.5/5

Shichisui Yumesasara 40

For Appetiser, we had a comforting Teapot soup - Matsutake Mushroom and Pike Cougar Steamed In Teapot, followed by Nigiri Salmon Ikura Steamed Sushi. A simple dish but elevated with zest from Japanese lime. They are paired with a slightly stronger Shichisui Yumesasara 40 from the Tochigi Prefecture.

Horse Mackerel Wrapped in Radish 3.5/5

Sliced Usujukuri with Uni 3.5/5

Bluefin Tuna 4/5

We had Seasonal Sashimi 3 Kinds - Horse Mackerel Wrapped in Radish, Sliced Usujukuri with Uni and Bluefin Tuna for the Sashimi course. I appreciate how each kind of sashimi was presented individually and treated differently, which brought an entirely new experience to eating the same ingredients that I had before. That certainly prolonged the pleasure of pairing them with Sharaku Junmai Ginjo Yamadanishiki from the Fukushima Prefecture. If you are good, you might detect banana notes in it.

Grilled Miyazaki A5 Sirloin 4/5

Next, we had Grilled Miyazaki A5 Sirloin with Japanese Yam on Hoba Leaf. One of the joys of this course is watching the Chef at work - smoking the Hoba Leaf, grilling the sirloin and eventually placing the beautiful dish in front of me. The Hoba Leaf evoked a sense of walking in the woods, with the yam and Japanese green pepper adding a touch of rustiness to the plating. The Sirloin, though I thought it needed to be slightly more charred to render its fats was still yummy with the help of rich and savoury dark miso sauce. This course is accompanied by Tengumai Yamahai Junmai from the Ishikawa Prefecture, served at 30 degrees Celcius. The key to note about this sake is that it is produced using a very traditional method: Yamahai Style. I learned that such a method has a wilder flavour in sake, perhaps explaining its interesting mushroom notes.

Hairy Crab with Tosazu Jelly Sauce 4/5

Tatenokawa Muga Junmai Daiginjo Nama

We also had a dish to refresh our senses in between - a chilled dish featuring Hairy Crab with Tosazu Jelly Sauce. The combination is sweet, citrusy and tangy. It did what it was meant to do - awakening my taste buds, alongside a serving of Tatenokawa Muga Junmai Daiginjo Nama from the Yamagata Prefecture.

Fig Tempura 4.5/5

Deep-fried Pacific Saury 4/5

Nabeshima Blossom Moon

The Deep-Fried item stood out for me. First, we had Fig Tempura served with Miso Sauce and Yuzu Zest, followed by the Deep-fried Pacific Saury rolled with Shiso basil, served with Ume Sauce. Coated with a light tempura batter, deep-frying the fig seemed to change both its flavour and texture profile, for it reminded me so much of a fried Breadfruit. The sake paired with it was a highlight for me - Nabeshima Blossom Moon from Saga Prefecture. Using Tajima Gouriki rice, it has very distinct strawberry notes.

Mushroom and Sea Eel Claypot Rice 4.5/5

After so much drink, a carbs-heavy dish in the Mushroom and Sea Eel Claypot Rice served with Miso Soup is always welcome. It showcases the simplicity of Japanese claypot rice and how one can derive such extreme comfort from eating it. With that, indeed, perhaps the perfect pairing will have to be this Kuromatsu Kenbishi, served at 45 degrees Celcius. Being one of the most rustic styles of sakes from the Hyogo Prefecture, it has characteristic mushroom notes that syncs with the dish.

Shine Muscat Daifuku 4.8/5

Rounding off the meal was a mellow sweet Shine Muscat Daifuku served with hot tea. It marries the beauty of the Japanese Shine Muscat with one of our most well-loved traditional Japanese dessert.

From $55 a month for the classic plan, SAKEMARU subscribers get a 720ml bottle of seasonal Junmai or Junmai Gingo grade sake. Some of the sake breweries are Tempoichi Shuzo, a 106-year-old small brewery in Hiroshima, Kikuzakari Shuzo, a family-run brewery from Iwate Prefecture and Mikunibare Shuzo, a 131-year-old brewery in Ikuji Kurobe, famed for its water quality. The sakes from Sakemaru are available exclusively through them.

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.


SAKEMARU Artisan Sake Hideout
55 South Bridge Road
Singapore 058686
Tel: +65 65132789
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat:3pm – 1145pm
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road and walk to Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk down Chulia Street to North Canal Road. Walk to the junction of North Canal Road and South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time about 8 minutes. [Map]

Kakurega (The Lair) 隠れ家 @ Smith Street - Brand New Yakitori & Sake Bar In The Heart Of Chinatown

Kakurega (The Lair) 隠れ家, located along Smith Street of bustling Chinatown, is a Japanese Sake Bar housed in a three-storey high shophouse that allows you to relish a range of curated sake over scrumptious charcoal-grilled yakitori. The sake bar's ambience is cosy with neatly spaced private rooms.

Eihire, Kawaebi Karaage, Kawahagi 4.5/5

For a start, we had a platter of Eihire - Sun-Dried Stingray Fin ($7.80), Kawahagi - Dried Leather Jacket ($6.80) and Kawaebi Karaage - Deep-Fried Kawa Shrimp ($7.80). They were absolutely delicious and immediately got my appetite going. Eihire may look kind of dry, but it actually had a very chewy texture that made it very moreish. In fact, they all were. Even the Deep-Fried Kawa Shrimp were crunchy and surprisingly meaty given their tiny size.

Shime Saba Aburi 4/5

I would also recommend sharing a plate of the Shime Saba Aburi - Flame-Seared Cured Mackerel ($10.80). It looks kind of lonesome to be served as it is. I can imagine enjoying its meatiness and intense flavours over a few servings of sake.

Gyu Tataki 4.5/5

From the Sumi-Yaki (Charcoal Grill), we had the popular Gyu Tataki ($18.80). A 230g Meltique Beef with Garlic Chips. The grilling was done perfectly, rendering its fats, and laced its flavours with a layer of smokiness.

Hotate Mentai 4.5/5

Another dish that delivers is this Hotate Mentai - Scallop with Mentai Sauce ($6.80). The scallop itself was plump and succulent, and what made it so satiable was the the thick layer of mentai sauce that added a rich mouthfeel and texture to the sweet morsel.

Apsara Bacon, Tori Momo, Buta Enoki 4/5

The spread of Kushi-Yaki at Kakurega is hearty and scrumptious. We had Apsara Bacon - Asparagus wrapped in Bacon, Tori Momo - Chicken Thigh, Buta Enoki - Enoki Mushroom wrapped in Pork ($3.80 each). Kakurega also offers Course Sets priced at $68 (Kaku-Classic) and $98 (Rega- Premium) for the best of Kakurega’s popular grilled items and Kushi-Yaki skewers.

Chashu Ringo Sauce, Mozzarella Chizu Maki 4.5/5

One of my favourites of the evening is the Chashu Ringo Sauce - Pork Belly with Apple Sauce ($6.80). I love the refreshing tart sweetness of the apple sauce that glazed over the pork belly, giving it enough acidity to cut through the meat's richness. The smokey caramelisation on the chashu was divine. Equally mouthwatering is the cheesy Mozzarella Chizu Maki - Creamy Mozzarella wrapped in Beef Short Plate ($6.80).

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.


Kakurega (The Lair) 隠れ家
12 Smith Street
Singapore 058926.
Facebook
Website
Tel: +65 62230102
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Mon-Sat: 5pm - 1030pm
(Closed on Sun)

Direction: 
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street. Walk down Trengganu Street. Turn left onto Smith Street. Walk to destination. Journey time about 5 minutes. [Map]

Rockon Tokyo @ Tanjong Pagar - Serving Up Obanzai With Premium Sake

Brought to you by famed sake sommelier Koki Miyoshi and head chef Sekiya Katsuyuki, Rockon Tokyo at Tanjong Pagar serves up obanzai, a traditional Kyoto home-cooked style, along with a selection of premium and rare sake. The menu revolves around seasonal ingredients that are presented in their best form without any MSG or preservatives.

Homemade Cold Tofu 5/5

One of the best ways to experience this cosy little place (seats only 22 pax maximum) and its homely cuisine is perhaps by ordering the omakase menu (8 courses for $88). It will include a starter, assorted obanzai, a warm dish, seasonal sashimi, charcoal-grilled seasonal fish, seasonal fried fish, tamago kake gohan and a homemade honey lemon pudding for dessert. Starting with a Homemade Cold Tofu, its texture and taste seem to be telling me that this is how tofu should taste.

Assorted Obanzai 4/5

On to the second course, we had the Assorted Obanzai. Each dish carries a distinct texture and flavour characteristic of its own. The Hijiki Seaweed, Beans & Tuna Salad ($6 ala carte) was very savoury with a starchy texture, probably from the addition of chickpeas. The Lotus Root Ohitashi with Minced Shrimp ($9 ala carte) highlighted the crunchy texture and sweetness of the lotus root by simply adding a sprinkle of minced shrimp. Lastly, the Octopus & Okra dressed with Japanese Plum Sauce ($12 ala carte) was pretty intense, bringing out the subtle flavours of the 2 key ingredients.

Boiled Shogoin Turnip & Chicken Dumpling 4.5/5

One of my favourite dishes of that evening other than the tofu was this Boiled Shogoin Turnip & Chicken Dumpling with Special Lemon Oil. Akin to a good oden dish served with a nicely boiled turnip, its clear broth was delicious.

Sashimi 4.5/5

It is hard to resist the fresh Sashimi that is imported from different parts of Japan depending on their seasonal catch.

Charcoal-grilled Spanish Mackerel 4/5

We had Charcoal-grilled Spanish Mackerel which was in season. The skin was perfectly crisped, with the meat firm and sweet.

Deep-fried Crab Dumpling 4/5

The Deep-fried Crab Dumpling was like a Japanese style crab cake. I like how thin and crisp the crust was, encasing a sweet and savoury crab filling.

Rock On! Treasure Box 3.8/5

Gout-O I.C.U 3.8/5

For the next course, we had an add on - Rock On! Treasure Box (+$90) and the Gout-O I.C.U (+$60). Rock On! Tokyo Treasure Box features tamago kake gohan with white/black truffle, uni, caviar, crabmeat and ikura while Gout-o ICU serves the holy trinity of ikura, caviar and uni. As lavish as they might seem, I very much prefer the original tamago kake gohan. Align with the essence of obanzai; the steamed Japanese rice comes served under a blanket of torched egg white meringue and egg yolk. I had a few spoonfuls of that on its own, and the simple taste of the fragrant white rice with the egg was highly comforting. The rich and savoury toppings had kind of masked the beautiful flavours of the rice and egg.

Honey Lemon Pudding 4/5

Dessert was a Home-made Honey Lemon Pudding ($8). Its creamy texture was like a hybrid of a rich mousse and custard. Sweet and tangy, the caramelised sugar crust added a balancing hint of bitterness.

You may add on 5 glasses of sake pairing for $60.

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.


Rockon Tokyo
106 Tanjong Pagar Road
Singapore 088525
Tel: +65 97311136
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue- Sun: 5pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right onto Tanjong Pagar Road. Walk to destination. Journey time about 5 minutes. [Map]

Torasho Ramen & Charcoal Bar @ Tras Street - New Contemporary Izakaya In The Heart Of Tanjong Pagar

I am glad that I am reunited with Chef Sho Naganuma at his new restaurant Torasho Ramen & Charcoal Bar. Formerly the Execute Chef at Hide Yamamoto, chef Sho Naganuma has partner with restaurateur Tora Widjaja to open the contemporary izakaya restaurant in the heart of Tanjong Pagar.

Ikura Nachos 4/5

We started with a couple of appetisers, and I have to say they are not the usual items you get in a traditional izakaya restaurant. The creative bites are inspired by the sophisticated Singapore palate which chef Sho Naganuma has a wealth of experience, having been working in Singapore since 2010. First up, we had the Ikura Nachos ($12). The delightful bite comes with tobiko and herbs on a crispy papadum chip. A delightful bite with the right balance of flavour and texture.

Unagi Tacos 3.8/5

The Unagi Tacos ($15) is quite similar to the ikura nachos except the meaty unagi takes centre stage resting on the crispy papadum, crown with green papaya for acidity and crunch. I thought a little more punch in the sourness from the green mango and even a little heat will lift the dish.

Uni Pillow 4.8/5

The Uni Pillow ($15/pc) may seem small in portion, but it's an explosive combination of flavours and textures from the karaage crumbs, nori and uni. This is definitely one of my favourite appetisers.

Wagyu Chips 4.2/5

The Wagyu Chips ($8) thinly sliced and fried with the wagyu fats is very addictive. It comes with truffle shio konbu that perfumed the enjoyment further.

Noble Scallops 4.5/5

The first thing that caught my attention is the colourful shells of the Noble Scallops ($27). Cooked in a sake-soy butter nage, the scallop was plump and juicy, infused with the aroma of sweet sake. Don't forget to take a sip of the sake based broth to enjoy the umami flavour.

With all the delicious appetisers, don't forget to order some sake to go along with them. Torasho even has their sake brand. If you order a bottle of sake, they even come in a mini sake barrel. Do note there are limited sake barrels available, so don't be disappointed if you didn't get one.

Truffle Baby Chick 4/5

For those that need something for filling or you have a big group, there is the big plates and rice section on the menu. The Truffle Baby Chicken ($38) may look like any original roasted chicken, but you will be in for a surprise. The chicken is actually stuffed with Kolkata style biryani rice cooked with potato inside. The hint of truffle further elevated the aroma and enjoyment of the fluffy rice and tender roasted chicken.

Bak Kut Teh Donabe 4.5/5

Anther rice dish on the menu is the locally inspired Bak Kut Teh Donabe ($38). Give the hotpot a good mix to get all the flavours blended together. The rice does come across garlicky and peppery like the local white bak kut teh. However, it doesn't resemble a bak kut teh dish at all. It is a delicious dish on its own with its own characteristic which all of us enjoyed.

One should not miss the ramen at Tora, especially their Dipping Ramen. Having tried Menya Sakura owned by Chef Sho Naganuma, I look forward to tasting the familiar flavour again at Torasho. At Torasho, the menu offers three types of ramen - Dipping, Dry and Soup.

Uni and Ikura Dipping Ramen 3.8/5

For the Dipping Ramen, we decided to go for the Uni and Ikura ($34) and Tsukemen "Singapore Best" ($14). The Uni and Ikura Dipping Ramen comes with a bowl of uni dipping soup, separates from the ramen that is topped with uni, ikura and nori. The noodle for dipping ramen is thicker and chewier compare to the rest as to complement the rich dipping soup.

Tsukemen "Singapore Best" Dipping Ramen 4.2/5

Between the two dipping ramens I tried, I still prefer the Tsukemen "Singapore Best" Dipping Ramen which comes with charcoal pork, bamboo shoot and nori with rich seafood and tonkotsu dipping soup. The dipping soup is more robust and richer in flavour, which goes better with the thick noodle. After finishing your noodle, you can ask for the staff to add either clear dashi broth or yuzu dashi broth to the soup so that you can appreciate the drink the remaining dipping soup. I would recommend the clear dashi broth.

Soup Ramen 3.8/5

For the soup ramen, there are three choices. You can go for the normal Tonkotsu Ramen ($12), Truffle Tonkotsu Ramen ($18) or Spicy Tonkotsu Ramen ($14). I decided to have the Spicy Tonkotsu Ramen, which comes in three levels of spiciness. Even at level 1, I feel that it will be a challenge for those that can't take spicy. What you can find in the bowl of ramen are roasted garlic, green onion, nori, kikurage and charcoal pork chashu. While the chashu is thick and charred, some prefer the more thinly sliced and tender type.

Dry Ramen, Lobster 4/5

Last but not least for the dry ramen, diners can choose to have the Truffle & Wagyu ($20), Lobster ($16) or Torasho Pork "Bak Chor Mee" ($14). We decided to have the Lobster Dry Ramen that comes with minced lobster, claw croquette, onsen egg, green onion and nori. Due to the crustacean flavour, it tastes like have a bowl of dry prawn noodle.

It has been a while since I get excited about a new opening. I really enjoyed the food at Torasho. Besides the flavours, I like the modern-inspired izakaya dishes that brings a refreshed concept to the table. It is definitely a place I will recommend my friend to go to for our next gathering.

Note: This is an invited tasting.


Torasho Ramen & Charcoal Bar
32 Tras Street
(Main Entrance along Cook Street)
Singapore 078972
Tel: +65 69705055
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street and turn left onto Cook Street. Walk to destination. Journey time about 5 minutes. [Map]