Showing posts with label Soba. Show all posts
Showing posts with label Soba. Show all posts

Wednesday, October 18, 2023

Kemuri @ Cuppage Plaza - Chicken-focused Yakitori Omakase in Elusive Japanese Restaurant


Kemuri might slip from your notice if you are not intentionally seeking its space. Nestled on the 4th floor of Cuppage Plaza, its unpretentious entrance is marked only by a modest doorbell. We were promptly ushered into the cosy 18-seater space upon ringing it, settling comfortably at 2 of the 10 counter seats.


Kemuri, the sibling establishment of the esteemed 5-time Michelin Plate recipient Kappo Shunsui, maintains its exclusivity by opening solely for dinner and presenting only an Omakase Menu ($99++/person) that is expertly curated by Chef Michio "Mitchy" Murakami.

The focus on chicken in its Yakitori courses is evident, showcasing top-tier seasonal ingredients imported from Japan. Complementing the Yakitori are appetisers, side dishes, rice and noodle dishes.

Assorted 3 Kinds Appetisers

Our course began with an Assorted 3 Kinds Appetisers consisting of a wedge of sweet fig, a slice of duck and asparagus wrapped in smoked salmon. The standout surprise was the utmost tender slice of duck.

Before starting on the Yakitori courses, we were introduced to 4 types of spice powders we could pair, including Yuzu Chilli, Japanese Black Pepper, Sancho Chilli and Seven Spices.

Tsukune 4.2/5

The Yakitori series kicked off with the Tsukune, delivering a delightful tenderness and well-balanced marinade.

Chicken Heart 4.5/5

Beyond the conventional chicken cuts, you can expect the more unconventional offerings, such as the Chicken Heart, which had a satisfying chew while being tender within.

Chicken Tail 4.8/5

This was one of the best Chicken Tail I've had in recent times. The skin on this was done wonderfully thin and crisp.

Salad of the Day - Chicken Salad 4/5

Before moving on to the next set of Yakitori, we enjoyed a refreshing palate cleanser of Chicken Salad with corn, edamame, chicken and a mildly tangy vinegar jelly.

Chicken Thigh 4.5/5

Grilled to a smoky char, the Chicken Thigh was juicy and tender, albeit a little salty

Lady Finger 4/5

A number of vegetables complement the poultry dishes. The crunchy Lady Finger was the first we had.

Chicken Neck 4.5/5

I’m not usually a fan of Chicken Neck, but Kemuri’s rendition was more than likeable with a light smokiness.

Grated Radish with Salmon Roe 4.2/5

I particularly appreciated the change-ups between the skewers, which kept the whole meal fun with variety. This Grated Radish with Salmon Roe came timely before the third series of Yakitori.

Chicken Gizzard 3.8/5

Of the various chicken parts, the Chicken Gizzard was among my least favourites due to its overly chewy texture.

Shiitake Mushroom 4/5

The simple-looking Shiitake Mushroom was grilled just right, with its juiciness locked in.

Chicken Drumstick 4.2/5

While the glaze was a little salty, like the Chicken Thigh we had, we still enjoyed the juicy Chicken Drumstick.

Uni Chawanmushi 4.2/5

The final non-Yakitori course of the night was the Uni Chawanmushi, smooth and tasty, elevated with fresh uni.

Chicken Soft Bone 4/5

Next was the Chicken Soft Bone, crunchy and seasoned with a generous hand of pepper.

Eggplant 4/5

The final vegetable feature was the Eggplant. I appreciated how lightly seasoned the vegetables were so as not to overpower them.

Chicken Liver 4.8/5

The Chicken Liver skewer claimed the top spot for me that night. The ultra-thin and crispy outer layer encased a melt-in-your-mouth inner texture. If not for how full I was at this point of the meal, I would have requested for another!

Chicken Wing 4.2/5

Our Yakitori course concluded strongly with the Chicken Wing. We thoroughly enjoyed the lightly charred, crisp exterior and similarly tender meat.

Duck Soba 4/5

The Duck Soba, a part of the meal with a choice between noodles and rice, featured soba noodles of decent quality. The standout was the impressively succulent slices of duck.

Minced Chicken and Egg Bowl 4.5/5

Between the 2 choices of mains, I'd definitely recommend the Minced Chicken and Egg Bowl more. The generous topping of minced chicken with the silky raw egg yolk was such a comforting combination. Make sure to give the bowl a good mix before digging in.

Our experience at Kemuri was memorable, particularly considering the price tag. Drop a WhatsApp message to them to make your reservation.

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.

Cuppage Plaza
5 Koek Road
Singapore 228796
Tel: +65 9772 4300
Nearest MRT: Somerset MRT (NS Line)

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

1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Friday, July 28, 2023

Menya Kokoro @ 100 AM Mall - Launches ‘Super’ Ebi Mazesoba and Ramen this National Day


In conjunction with the National Day celebrations, Menya Kokoro introduces two new creations that pay homage to one of our local favourites - Prawn Noodles!

'Super' Ebi Ramen 4/5

The 'Super' Ebi Ramen ($15.80/$17.80) comes with a pure prawn broth blended with rich tonkotsu soup and homemade chilli paste for a touch of spice. The portion is generous, even for a regular bowl. Mine came brimming with de-shelled prawns, aburi chashu slices and crunchy Sakura Ebi Crumbs.


The ebi broth is done by simmering for over four hours before blending it with the Japanese - style pork bone broth. Glossy with an appetising red hue, the soup exuded a rich umami essence that spoke an excellent depth of prawn flavour. As the base is Menya's tonkotsu soup, this 'Super' Ebi soup boasts a rich consistency and unctuous mouthfeel, elevating it from a regular prawn noodles soup.

‘Super’ Ebi Mazesoba 4/5

'Super' Ebi Mazesoba ($15.80/$17.80) is a broth-less ramen variant that delivers a tantalising combination of flavours and textures. Each bowl is topped with two juicy de-shelled prawns, chopped fresh garlic, shredded seaweed, beansprouts, spring onions and an oozy onsen egg, brought together by a punchy rich ebi sauce.


Resembling a bowl of chilli prawn noodles, there was a heightened sense of satisfaction from the chewy thin and flat noodles handmade in-store daily from Japanese wholewheat. The thick-cut cubed aburi chashu gave a substantial meaty texture to the noodles, and the experience that the crunchy sakura ebi crumbs brought to the noodles was reminiscent of that of pork lard. On the table, you will find a housemade kombu vinegar, and drops of it into your noodles provide an uplifting tang that adds a delightful twist to the flavour profile.

Available in the month of August only. From 7 to 20 Aug 2023, enjoy 50% off on the second order of either ‘Super’ Ebi Mazesoba or ‘Super’ Ebi Ramen, exclusively available for dine-in at Suntec (#03-313), 100AM (#02-10), and Plaza Singapura (#B2-53).

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.

Menya Kokoro
100 AM Mall
100 Tras Street
Singapore 079027
Tel: +65 62353386
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1100am - 3pm, 5pm - 930pm
Fri-Sun: 11am - 930pm

Direction: 1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Gopeng Street and turn into Tras Street. Walk to Amara Hotel. Journey time about 5 minutes.[Map]

Thursday, May 25, 2023

MIYOSHI by Fat Cow (三好) @ Mess Hall at Sentosa - Three Japanese Cuisine (Ramen, Teppanyaki and Omakase) Under One Roof


MIYOSHI by Fat Cow is a modern concept by fine Japanese restaurant Fat Cow. Miyoshi or 三好 in kanji means 'three graces' whereby diners are invited to a new modern way of savouring Japanese cuisine through three Japanese dining experiences - Ramen, Teppanyaki and Omakase under one roof in a beautiful colonial-style conservation building on the balmy island of Sentosa.


We had the Teppan-Kaisei Set Dinner ($280++), starting with the Zensai comprising Umami Dashi Marinated Garlic Chives with Dried Bonito, Steamed Egg Custard with White Truffle Sauce served with Minced Wagyu Ankake Sauce, and Wagyu Kinome Yaki, a delectable trio of appetisers to kickstart the 11-course set dinner.

Fresh Spring Rolls

Wagyu Tartare

Next are the Fresh Spring Rolls and Wagyu Tartare. The light and refreshing spring roll is wrapped with raw amaebi prawn, cream cheese, and kaiware. The hand-chopped wagyu tartare is richer in flavour, tossed with purple shallots, nori, gochujang, and yakiniku sauce, bursting with textures and flavours.


Wagyu Sawani-wan

A favourite of the set course dinner is the Wagyu Sawani-wan. Sliced A4 Miyazaki A4 Wagyu is rolled with strips of shiitake mushrooms, carrots and leeks, then grilled on the teppan. It is served in a bonito soup that freshens up the enjoyment of the quality beef.

Straw Smoked Hokkaido Scallops

The plump and sweet Straw Smoked Hokkaido Scallops are grilled on the teppanyaki before smoking with straw and served with a generous spoonful of caviar.

Uni Soba

Next is the Uni Soba, whereby the Japanese buckwheat noodles are tossed in a soba sauce and served with nikumiso. It is further topped with bafun uni, deep-fried burdock chip, spring onions and red shiso. It is a delectable dish, but I was expecting more.

Yuzu Butter Madai

Another seafood item on the menu is the Yuzu Butter Madai paired with grilled Maitake mushroom and shishito pepper. The sea bream is grilled on teppan and glazed with yuzu saikyo miso sauce for a sweet, savoury and citrusy finish.

Steamed Abalone

The Korean abalone is first covered in konbu, blanketed in sea salt, and steamed-baked on the teppan. The Steamed Abalone paired with green asparagus is finished with saikyo miso sauce, giving the tender and bouncy abalone a delightful umami and mild sweetness.


Teppan Style Sukiyaki

The best dish for the night goes to the Teppan Style Sukiyaki. The thinly sliced wagyu is mixed with a housemade sukiyaki broth that is both rich and delicate, enriched with a Japanese egg yolk. It is further complemented with shaved truffle to enhance the lovely beefy flavour of the premium beef cut.

Wagyu Tenderloin A4

The Satsuma A4 Tenderloin has a substantial bite compare to the sukiyaki. It is seasoned with salt and black pepper, and grilled on teppan, allowing the full appreciation of the beautiful red meat.

Signature Garlic Rice

The last savoury course is freshly cooked Hokkaido Nanatsuboshi Japanese Garlic Rice, stir-fried on the teppan with vegetable oil, butter, garlic, salt and black pepper to ensure we are filled. It is served with aka miso soup and Japanese pickles to complete the rice course.

Black Sesame Tofu

Last but not least, we have the Black Sesame Tofu made with black sesame paste, tapioca powder and water, then simmered and cooled to set. It is served together with seasonal fruits and yuzu ice cream.


Note: This is an invited tasting.

MIYOSHI by Fat Cow
Mess Hall at Sentosa
2 Gunner Lane
Singapore 099567
Tel: +65 60190089
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Wed-Fri: 12pm - 3pm
Sat-Sun: 1130am - 3pm
Wed, Thu & Sun: 6pm - 10pm
Fri-Sat: 6pm - 1030pm

Teppan-Kaiseki Experiences
Lunch seating at 1215pm
Dinner seating at 645pm

Sushi Omakase Experience
Dinner seating only at 645pm

1) Alight at Harbourfront MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]

Friday, September 16, 2022

Mio Fine Foods ( 美桜 ) @ Neil Road - A Sanctuary Awaits You With Artisanal Fine Japanese Cuisine



Mio Fine Foods ( 美桜 ) is the latest restaurant to be opened along Neil Road. The restaurant offers traditional yet artisanal fine Japanese cuisine. The restaurant is designed with the concept of Kanso, bringing the Japanese Zen philosophy that emphasises simplicity to its space. Stepping into the restaurant felt like stepping into an indoor garden.

Premium Sashimi Moriwase 4.5/5

The Premium Sashimi Moriwase ($80) features the freshest catch comprising Nama Uni, Akami, Hamachi, Salmon Belly, Nama Hotate, Ikura, Toro and Mekajiki. A great selection of sashimi to kick start the dinner.

Hotate Uni Truffle Somen 4/5

We had the Hotate Uni Truffle Somen ($38) and Hotate Salmon Zaru Soba ($29) from the cold noodle selection. The Hotate Uni Truffle Somen comes with fresh Hokkaido scallops, sea urchins, and truffle salsa on top of the Japanese white noodles. I enjoyed the smooth and silky somen that soaked up the delicious sauce.

Hotate Salmon Zaru Soba 3.8/5

Compared to the somen, the Hotate Salmon Zaru Soba is lighter in flavour, and the buckwheat noodle has a firmer bite in texture. Complementing the cold soba are torched Hokkaido scallops, torched salmon, tobiko, and sous vide egg yolk in Japanese dressing.

Potato Nesuto Tempura 4/5

Great for sharing is the Potato Nesuto Tempura ($16), whereby hand shred potatoes are stacked into a tower, scented with truffle and showered with parmesan cheese. Best having it with the accompanying kaffir lime aioli, which is very addictive.

Nori Taco 4.2/5

A great bite is the Nori Taco ($14 for 2 pc) which comes in three flavours - Assorted Sashimi, Soft Shell Crab (+$2 each) and Negitoro Uni (+$8 each). All nori tacos are served with avocado puree and sushi rice on top of your choice of flavours. I love the crispy nori taco shell that holds everything together for delightful textural enjoyment.

Smokey Corn 5/5

A must-have is the Smokey Corn ($16). The grilled pearl white corn rubbed with teriyaki mayonnaise is super sweet! It is further dusted with Parmesan cheese and shichimi to enhance the sweetness. I highly recommend this is the first dish to order as it needs 10-15 minutes of waiting time.

Wagyu Sando 4.5/5

At Mio, there is even a wagyu section in the menu. Using only premium A5 Japanese Wagyu, guests can look forward to a variety of dishes such as wagyu uni rice bowl, wagyu tataki, and wagyu teppanyaki. Of course, not to forget the crowd's favourite Wagyu Sando ($40). The tender and juicy breaded A5 Japan Wagyu is sandwiched between toasted Japanese shokupan bread, served with lotus chips.

Goma Goma 3.5/5

We have two desserts on the menu, starting with the Goma Goma ($15). The moist and spongy black sesame cake is served with housemade black sesame ice cream and speculoos crumbles for texture.

Daigaku Imo 3/5

The other dessert is the Daigaku Imo ($13). Candied Japanese sweet potato is served with vanilla bean ice cream and black sesame. The sweet potato is on the tough side, I am ok, but some may not like it.

Overall, I find the savoury items are stronger than the sweets. I also noticed there are more female than male customers at the restaurant. Not sure if it has to do with the restaurant's food or interior design.
Note: This is an invited tasting.

Mio Fine Food
82 Neil Road
Singapore 088843
Tel: +65 62912330
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 3pm, 6pm - 930pm
Fri: 12pm - 3pm, 6pm - 1030pm
Sat: 12pm - 4pm, 6pm - 1030pm
Sun: 12pm - 4pm

1) Alight at Outram Park MRT station. Take Exit 4. Cut through Duxton Plain Park to Keong Saik Road. Turn left onto Keong Saik Road and walk towards Neil Road. Turn left on Neil Road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road. Turn right and walk down Neil Road. Journey time about 3 minutes. [Map]