Showing posts with label Shirako. Show all posts
Showing posts with label Shirako. Show all posts

Saturday, November 4, 2023

Homura by Kai @ Orchard Plaza - A Hidden Yakitori Omakase Inside An Unassuming Shopping Mall


Homura by Kai, nestled discreetly on the third floor of Orchard Plaza, is a yakitori omakase haven awaiting discovery. This unassuming restaurant opens its shutters precisely at 6:30 pm, revealing a cosy space with 12 counter seats that provide a full view of the chef orchestrating his culinary magic over a charcoal pit.


I had the 18-course Yakitori Omakase ($188), which promises an array of flavours and textures. The feast includes 3 Appetisers, 13 Skewers, 1 Signature Ramen/Soup, and a Dessert. There's also a slightly more modest 12-course Yakitori Omakase available at $138.

Chawanmushi 4/5

We embarked on this journey with a delightful Chawanmushi. This Japanese classic presents a smooth and silky steamed egg bathed in dashi broth and adorned with a slice of chicken and a mushroom. It's a soothing prelude to the meal.

Spanish Mackerel 4.5/5

A highlight of the evening was the Spanish Mackerel. At first glance, it might appear straightforward, but upon closer examination, it reveals two distinct textures. The top layer is slightly grilled to a delicate crisp, while the other half is served as sashimi. This clever preparation combines two different textural experiences in a single bite.

Chicken Neck 4.2/5

Chicken Skin 3.5/5

Chicken Heart 4/5

We continued the journey through the diverse world of chicken skewers. The Chicken Neck surprised me with its pleasantly meaty bite, while the Chicken Skin was delightfully crispy. Chef Roy even meticulously trimmed away charred bits, ensuring no unpleasant burnt taste lingered. The Chicken Heart offered a delectably tender texture, showcasing the art of grilling different chicken parts.

Shirako 4.5/5

Moving on, we encountered Shirako, cod fish's milt, a delicacy in season. Chef Roy coated it with a sweet sauce and grilled it over charcoal, adding a slight crispness to the exterior and a smoky aroma, all finished with a hint of sweetness.

Zucchini 4.2/5

Mushroom 4/5

The exploration of skewers continued with a focus on vegetables. The Zucchini, kissed by the fire and lightly seasoned with salt, brought out its natural sweetness. The Mushroom was perfectly grilled, preserving its juicy core.

Chicken Oyster 4.5/5

Chicken Wing 4.2/5

Next in line were the Chicken Oyster, a prized part of the chicken located on the back near the hip joint, offering a moist, juicy, and slightly silky texture. The Chicken Wing, as one might expect, was packed with flavour due to its bone-in preparation.

Gingko Nuts 3.8/5

Gingko Nuts made an appearance, with their green hue resembling grapes, though the taste was quite different, offering hints of sweetness and nuttiness after grilling over charcoal.

Japanese Yam 2.8/5

Japanese Yam, however, was the least favourite. The skin-on grilling left it somewhat dry, with a lingering aftertaste that might not appeal to all palates.

Chicken Gizzard 4/5

Chicken Cartilage 4.2/5

The Chicken Gizzard and Chicken Cartilage provided a delightful crunch, demonstrating the versatility of various chicken parts. These skewers were a testament to how even less common parts can be transformed into delectable treats.

Chicken Liver 4/5

Chicken Liver followed, my personal favourite among chicken innards. Typically enjoyed with chicken rice, it presented a unique flavour profile after grilling, resembling pig's liver more closely than the usual boiled variety.

Tsukune 4.5/5

The Tsukune, seasoned ground chicken formed into oval shapes, was a beloved dish in Japanese cuisine. It showcased the art of grilling and flavouring meat to create savoury and slightly sweet bite-sized portions of grilled chicken.

Quail Egg 4/5

The omakase feast culminated with Quail Egg, grilled and seasoned with pepper. Unlike the usual tough texture of quail eggs, these retained a soft, runny centre, a testament to Homura's grilling skills.

Ramen 3.8/5

The savoury part of the meal ended with Ramen served with an onsen egg and seaweed. The broth, light yet rich, was the perfect ending to a fantastic feast. Finally, for the grand finale, a scoop of Ice Cream, available in Matcha, Black Sesame, or Vanilla, rounded off the dining experience.


Homura by Kai offers an exceptional yakitori omakase feast where each ingredient is expertly grilled to bring out its full flavour. The chef and service staff provide not only delicious dishes but also a warm and attentive dining experience. It was a truly enjoyable and memorable omakase dinner.

Note: This is an invited tasting.

Homura by Kai
Orchard Plaza
150 Orchard Road
Singapore 238841
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Sat: 630pm - 1030pm

1) Alight at Somerset MRT station. Take Exit D. Walk to traffic junction of Orchard Road and Killney Road. Cross the road. Walk to Orchard Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Friday, December 28, 2018

Uni Gallery by OosterBay @ Beach Road - Celebrates 1st Anniversary With Uni, Milt & Roe Collection


One year into its opening, Uni Gallery is owning its spot at the basement of The Plaza. A brick-and-mortar expansion by OosterBay, Uni Gallery offers possibly the largest variety of fine quality uni, alongside with sashimi and other fresh seafood. And it is not just about sourcing the finest across different continents and putting onto your table as it is, much thought and consideration are given to the pairing of uni with other ingredients that are equally conspicuous on a plate. And by that, I refer to their latest Uni, Milt & Roe collection - featuring Polanco Caviar, Cod Milt and Monkfish Liver, a special menu to celebrate its first anniversary.

Le Tetsuya 4/5

Other than sourcing from continents like Japan, Los Angeles’ Santa Barbara and the cold waters of British Columbia in Canada, Uni Gallery is also working closely with Australian suppliers for high quality uni. Apparently Australia uni is not commonly served in Singapore yet but their firm texture, appealing color coupled with pleasing flavours might change that in time to come.

Le Tetsuya 4/5

Pairing Australian Uni with Hokkaido crabmeat, Le Tetsuya ($38) has everything to love within the glass. The flavour profile of the Australian Uni is similar to Bafun but it is firmer, which makes it even more comparable with the exceptionally sweet crabmeat. The occasional pop of savouriness by the caviar heightens the flavours of the dish.

Uni & Caviar on Shirako (fish milt) 3/5

Resting elegantly on what looked like a piece of coral, the aesthetic of Uni & Caviar on Shirako ($40) captivated me. The thought of eating milt is pretty daunting but this specimen made the experience a lot less so. Slightly torched, the charred edges gave the milt more texture and bite, to the otherwise rather creamy mouthfill. As the Bafun uni shares similar texture profile, I might enjoy it more should the milt be seared more, akin to fish roe. The addition of the Polanco Caviar is not just about topping the premium factor but its bursts of flavour provides the seasoning for this dish.

Uni & Caviar on Foie Gras 3.5/5

Uni & Caviar on Foie Gras ($38), I reckon will be quite a hit among those who adore foie gras. Given the rich texture of the foie gras, the firmness of the Australian Uni works to its advantage in this dish. The combination of these three ingredients might come across quite assertive but the red wine sauce, which draped so subtly over them, lent a sharp, tart sweetness bringing the components together in harmony.

2-Type Premium Uni Chirashi 4/5

If all above are too exotic for you, there is always the 2-Type Premium Uni Chirashi ($59 dinner/ $49 lunch) for your occasional indulgence. The crunchy fried Japanese anchovies is a brilliant touch for its umami flavour that it releases on every bite.

Uni Tokusen Sashimi 2 pax

As a premium online seafood grocer, the sashimi here is undoubtedly fresh. Other than Uni, we were quite lucky to sample some of them in Uni Tokusen Sashimi 2 pax ($74), showcasing Chef's choice of 7 types sashimi including 1 Uni sashimi, Salmon, Mekajiki, Hotate, Shima Aji, Magura, Tai & Shiro Uni. Shiro Uni is relatively paler than Bafun and some customers also prefer its milder flavour.

Wagyu Don 3.5/5

To balance your Uni feast, the Wagyu Don ($20) is a good option to warm your belly. The fattiness and flavours of the meat, accentuated by its sauce was indeed quite welcoming after all the 'cold' food.


The Uni, Milt & Roe collection was quite an eye-opener for me. I applauded the Chef for the delicate treatment on the Uni. To combine multiple peculiar and premium ingredients and give each of them an equal amount of space to shine through, is a tricky task. Uni-centric Omakase dinner sets are available too, and you will be taken to their new private rooms for a more exclusive dining experience. Expect elements of surprise and twists, with choice of Sashimi Omakase ($118), Uni Omakase ($148) and Chef’s Omakase ($188). The private rooms are also available during lunch time with the purchase of the Executive Bento Sets available from $38 per pax.

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.

UNI Gallery by OosterBay
The Plaza
7500A Beach Road
Singapore 199591
Tel: +65 98388209
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]