Nomiya Izakaya & Bar @ Chinatown - Offering Contemporary Twist on Japanese Izakaya

Nestled amid Chinatown’s bustling streets, Nomiya Izakaya & Sake Bar stands out with its contemporary twist on a traditional Japanese izakaya. Offering an inviting space for gatherings over unique small plates and an impressive selection of Japanese sake, whisky, and craft beer.

Amid the bustling stretch of Chinatown, Nomiya stands out effortlessly among the rows of souvenir shops.

Hokkaido Scallop Aburi 3/5

Ikura Negitoro Pie Tee 3.5/5

We tried the Hokkaido Scallop Aburi and the inventive Ikura Negitoro Pie Tee to kick off our meal. We found the Pie Tee especially delightful, priced at $17 for two pieces each. The crispy shell filled with fresh minced tuna was visually appealing and offered a satisfying crunch and burst of flavour.

Charred Brussels Sprouts 3/5

Foie Gras Chawanmushi 4/5

Moving on to the next course, the Charred Brussels Sprouts ($9.50) arrived, infused with kombu butter. While the charred flavour added depth, it slightly overpowered the kombu, making it more of an accompaniment to drinks. The Foie Gras Chawanmushi ($18.50) was the highlight. This velvety custard, dotted with ingredients like crab meat and camembert, was topped with a sesame-crusted piece of foie gras. It is on the expensive end but definitely an indulgent experience.

Gold Dust Charcoal Chicken 3.5/5

Tempura Cauliflower 3.5/5

Next up were two fried dishes: the Gold Dust Charcoal Chicken ($14) and Tempura Cauliflower ($9.50). The chicken was crispy outside and juicy inside, paired with a tangy tartar-like sauce, though a more robust marinade could have elevated it further. The cauliflower was a fun twist on a classic, topped with furikake for added flavour. We would have loved a dipping sauce and a bit more crunch on the cauliflower, as the ones we had were a tad soft.

Dashimaki Tamago with Mentaiko 3.5/5

The Dashimaki Tamago with Mentaiko combined fluffy Japanese egg with creamy mentaiko. The salty mentaiko and tobiko topping made for a bold contrast, though a touch more sweetness in the tamago would have created a better balance.

Charred Ebi with Burnt Butter 3/5

We had high hopes for the Charred Ebi with Burnt Butter ($29), but the two prawns felt a bit steep in price for the portion size. The baguette pieces that accompanied it were intended for dipping but could have been softer. Adding extra bread for $1.50 may be helpful for those looking for a heartier bite.

Charcoal Grilled Skewers 3/5

Yuzu Glazed Char-Grilled Pork Jowl 3/5

From the grill, we got a selection of skewers, including Tori Momo (Chicken Thigh) ($4.50), Miso Glazed Butabara (Pork Belly) ($5), Asparagus ($4), and Smoked Duck with Salsa ($6). While each skewer was well-marinated and tender, we found ourselves wishing for more of that quintessential smoky char. The Yuzu Glazed Char-Grilled Pork Jowl stood out for its fatty, tender texture, but the flavours didn’t quite hit the mark - the marinade leaned slightly sweet, and the tartness of the yuzu didn’t come through as much as expected.

Mini Cold Udon & Seasonal Truffle 3.5/5

Smoked Duck Carbonara Udon 3/5

We tried two types of udon for our final dishes: the Mini Cold Udon with Seasonal Truffle ($11.50, $22 for full portion) and Smoked Duck Carbonara Udon ($13). With its bold truffle aroma, the cold udon was a refreshing palate cleanser after the richer dishes and came in a convenient mini size. The carbonara udon, on the other hand, had a lighter cream sauce that, while less heavy, lacked a distinctive carbonara richness. The cheese slices didn't add much to the presentation, giving the dish a less refined feel.

Nomiya offers izakaya sets for 2-6 people starting from $139, making it a great spot for small gatherings. Their extensive selection of Japanese drinks adds to the lively and trendy atmosphere, with upbeat music (which can be a bit loud) and attentive service. With limited seating, including outdoor tables and bar seats, Nomiya is a vibrant destination for a night out in Chinatown.

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


Nomiya Izakaya & Bar
11 Trengganu Street
Singapore 058465
Tel: +65 6232 7827
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Nearest MRT: Chinatown (DT, NE Line), Maxwell (TE Line)

Opening Hours:
Mon: 530pm - 1030pm
Tue-Thu: 1130am - 230pm, 530pm - 1030pm
Fri: 1130am - 230pm, 530pm - 11pm
Sat: 1130am - 1030pm
Sun: 1130am - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street. Turn right onto Trengganu Street. Walk down Trengganu Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk straight to Sago Street. Turn left onto Sago Street and walk to the end. Turn right onto Trengganu Street. Walk down Trengganu Street. Walk to destination. Journey time about 3 minutes. [Map]

Sushi Sei @ Holiday Inn Singapore Ochard City Centre - Taste the Height of Summer with Its New Seasonal Summer Menus

Sushi Sei at Holiday Inn Singapore Orchard City Centre has welcomed a new head chef, Chef Kaoru Mitsuhashi, who has introduced lunch and dinner menus centred around the traditional art of Edomae sushi, focusing on bite-sized nigiri sushi. This summer, the menus highlight the best seasonal ingredients, such as the sweet catch of Ayu and peak-season harvest Komo Nasu Japanese eggplant from Kyoto. The 綾 Aya Lunch Menu, priced at $98 per person, is a concise yet refined offering, while the 絆 Kizuna Dinner Menu is a more extensive experience, priced at $480 for two persons.

Kyoto Japanese Eggplant 4.5/5

My lunch began with an appetiser course featuring Kyoto Japanese Eggplant, simply dressed to accentuate its gentle flavour.

Smoked Ayu Fish 4.5/5

Next, I was served a Smoked Ayu Fish, a symbol of Japanese summer. At their peak in mid-summer, Ayu fish are at their meatiest and juiciest. Chef Mitsuhashi prepared it simply salted and grilled, accompanied by a peppery green that complemented the fish perfectly.

Tachiuo, Baby Corn and Radish 4.5/5

The next 2 courses were my favourite dishes - Tachiuo (Silver Belt fish) paired with Baby Corn and Radish in a soy sauce glaze and Snow Crab. The baby corn captured my taste buds with its intense corn flavour and sweetness, intensified by an aromatic butter soy glaze. Every bite was a delightful crunch of sweet, savoury, buttery flavours.

Snow Crab 5/5

The Snow Crab was prepared into a morsel topped with shaved karasumi. With a texture that was almost creamy, the meat was incredibly sweet, especially so when contrasted with the umami karasumi.

Nama Soba 4.5/5

I was also served a cold Nama Soba, a unique take on soba noodles to cool off the summer heat. Instead of the typical dipping sauce served on the side, the dip was presented as a mirin and dashi espuma foam, coating each strand of soba.

Shima-Aji Sushi

Kohada

Next came the sushi course, offering five pieces for lunch. I savoured Takabe Sushi, Wild Bluefin Tuna Sushi (from Canada), Shima-Aji Sushi (Wild Striped Jack), Kohada (Gizzard Shad), and Uni. Chef Mitsuhashi's mastery was evident in how he expertly sliced the surface of each fish, allowing it to catch the soy sauce he lightly dabbed on before serving. This technique beautifully brought out the fish's natural sweetness.

Takabe Sushi

The Takabe Sushi was particularly memorable, with an added depth of smoky flavour from the grill.

Wild Bluefin Tuna

Uni

The Wild Bluefin Tuna sushi delighted my palate with its unctuous mouthfeel, while the Uni was featured in a simple yet satisfying handroll.

Atsuyaki Tamago

A savoury Atsuyaki Tamago with yam and shrimp was served as a palate cleanser before dessert.

Coconut Pudding, Warabimochi 4.5/5

Dessert was excellent, accompanied by matcha brewed by Chef Mitsuhashi himself. The Coconut Pudding was pillowy soft, complemented by the slight bitterness of the matcha glaze on top. Even adding that single black bean gave the delicate dessert an extra depth of flavour. Accompanying the pudding was a serving of housemade Japanese Warabimochi, completing this elegant and satisfying meal.

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.


Sushi Sei
Holiday Inn Singapore
11 Cavenagh Road
#01-13/14
Singapore 229616
Tel: +65 81399600
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Wed-Thu, Sun: 12pm - 3pm, 6pm - 930pm
Tue: 6pm - 930pm
Fri: 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B and C. Walk to Orchard Road. Cross the road. Turn right and walk to Cuppage Road. Turn left onto Cuppage Road.Walk down Cuppage Road and cut through Cuppage Terrace to Kramat Road. Walk to destination. Journey time about 6 minutes. [Map]

Setsuri Ishinomake @ Guoco Midtown - Celebrating the Art of Japanese Grilling

Setsuri Ishinomaki, the latest concept under the Ishinomaki Group, has made a remarkable entry at Guoco Midtown. This restaurant honours the best of Japan's grilling techniques, featuring four distinct methods: Genshiyaki, Warayaki, Robatayaki, and Rogama. Focusing on showcasing nature's finest ingredients, Setsuri Ishinomaki delivers an exceptional dining experience that blends tradition and innovation.

Iburigakko Shiitake & Cream Cheese with Crackers 4/5

We began our dinner with a couple of light snacks, perfect for pairing with pre-dinner drinks. The Iburigakko Shiitake & Cream Cheese with Crackers ($10) was particularly addictive. This delightful dish features a pate of smoked pickles, mushrooms, and cream cheese, shaped like a scoop of ice cream and served with crispy crackers.

Tsubugai, Tako Kimchi 3.5/5

The Tsubugai, Tako Kimchi ($12) combines sea whelk, octopus, and kimchi. The vibrant flavours and delightful crunch of the sea whelk and octopus make for an appetising start to the meal.

Mentai Dashi Maki Tamago 4.2/5

The freshly made Mentai Dashi Maki Tamago ($14) was well executed. Topped with spicy cod roe, the fluffy Japanese omelette offered a complex and satisfying taste profile.

Apios 3.5/5

Apios, a unique blend of yam and potato with a sweet chestnut-like flavour, was a novel experience for me. While it was enjoyable, I wished for a dipping sauce to further appreciate the ingredient.

Ebi Tempura 4.2/5

The Ebi Tempura ($22) features sweet, plump, and crispy deep-fried prawns, ideal for accompanying drinks.

The first grilling technique we experienced is Warayaki, which means 'burning straw'. This primitive method involves burning the remaining dry stalks from the autumn rice harvest and grilling them.

Hon Maguro Toro Wara Tataki 4.2/5

Salmon Wara Takaki 4.2/5

Our first encounter with the Warayaki grilling technique, which involves burning straw, included the Hon Maguro Toro Tataki ($48) and Salmon Wara Takaki ($25). Both dishes showcased the fresh and clean flavours of the fish, enhanced by a unique, underlying smokiness.

Nasu Dengaku 4/5

From the Robatayaki and Rogama section, we sampled the Nasu Dengaku ($16). This dish features Japanese eggplant coated with Kyoto red miso, providing a beautiful sweetness atop the grilled smoky charring.

Tsukune - Grilled Minced Chicken Meatballs 4.5/5

Yakitori - Grilled Chicken Thigh and Leek 4.5/5

The Tsukune ($10) and Yakitori ($10) skewers, grilled over bincho, were aromatic and perfectly charred while retaining their tenderness and juiciness. The grilled minced chicken meatballs were particularly outstanding, with added textural contrast from soft bone.

The restaurant's highlight is the Genshiyaki, an ancient art of Japanese grill. The ingredients are first skewered into bamboo sticks, and the ends of sticks are pushed into a floor of mokuhai (wood ash) specially imported from Kagoshima. The ingredients on the sticks is placed such that they lean against the stack of burning bincho, slowly basking in the gentle heat.

Ebi Genshiyaki 4.5/5

Salmon Honey Miso Genshiyaki 4.2/5

We tried the Grilled Prawns with Seafood Sauce ($12) and Grilled Salmon with Honey Miso ($24). The gentle heat allowed the ingredients' natural flavours to shine, complemented by a sweet sauce for a vibrant finish.

Gindara Saikyo Genshiyaki 4.5/5

Makarei Genshiyaki (Seasonal) 4/5

The Grilled Marinated Cod in Sweet Miso Sauce ($38) and seasonal Makarei Genshiyaki were served unadorned, allowing the fullest appreciation of the high-quality ingredients.

Kinoko Foilyaki 4/5

From the Rogama menu, the seasonal Kinoko Foilyaki, an assortment of mushrooms cooked in its own heat, offered a sweet and savoury finish.

Kani & Kinoko Donabe 3.8/5

The Kani & Kinoko Donabe ($55) features crab meat and mushrooms cooked in a claypot for those seeking a hearty dish. While the premium ingredients were appreciated, the dish could benefit from additional seasoning to enhance its flavours.

Futomaki 4.5/5

The Futomaki ($28), a traditional thick sushi roll with colourful ingredients, was a visual and gastronomic delight. The vibrant colours and diverse ingredients provided fireworks of flavours and multi-textural enjoyment, with four distinct options: Ebi, Hokkaido Crab Meat, Unagi, and Spicy Garlic Beef.

Warabi Mochi 4/5

For dessert, we enjoyed the Warabi Mochi ($8). With its gelatinous and bouncy texture, this version was elevated when paired with Okinawa brown sugar for extra fragrance and sweetness.

Sweet Potato & Chestnuts Creme Brulee 4.2/5

The Sweet Potato & Chestnuts Creme Brulee ($14) was a unique and memorable dessert. The combination of sweet potato and chestnuts with caramelised sugar provided a lovely ending to our dinner.

Setsuri Ishinomaki at Guoco Midtown offers a unique dining experience, celebrating the best of Japanese grilling techniques. With a menu honouring tradition while embracing innovation, this restaurant is a must-visit for anyone looking to savour the finest in Japanese grills.

Note: This is an invited tasting.


Setsuri Ishinomaki
120 Beach Road
#01-03
Guoco Midtown House
Singapore 189759
Tel: +65 6530 3657
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Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

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]