Ginkyō by Kinki @ Holland Village - Japanese-Inspired Ochaji Teishoku Afternoon Tea

Sat on the third floor of One Holland Village is Ginkyō by Kinki, a modern Japanese bistro featuring a menu that spotlights Japanese fusion creations using both Japanese and international ingredients. This concept is by the same team behind Kinki at Customs House.

Ochaji Teishoku 4/5

The restaurant has now launched a new experience, the Ochaji Teishoku, a Japanese-inspired Afternoon Tea available every Friday and Sunday from 2.30pm to 5pm. The 8-course experience is priced at $68 per set, served in an elegant wooden shiraki box. Unlike the usual afternoon teas built around a mix of sweet and savoury bites, Ginkyō’s rendition focuses on 7 savoury Japanese dishes and 2 types of desserts.

Pitan Tofu

We started with the earthy Pitan Tofu, featuring a smooth base of house-made egg tofu topped with tobiko and snow crab flakes.

Tai Tiradito

Next was the Tai Tiradito, thin slices of sea bream dressed in a citrusy marinade, paired with cherry tomato and shio konbu. We would have preferred it to be less citrus-forward for better balance.

Sashimi Trio

The Sashimi Trio featured seasonal cuts, and ours was impressively fresh.

Tori Tsukune

The fourth course was the Wagyu Tataki, but as we do not take beef, the chef kindly swapped it for Tori Tsukune. This was one of our highlights, tender and grilled to a lovely char, finished with a sweet soy glaze.

Tasai Kakiage

The crunchy Tasai Kakiage was a pleasant surprise. The mix of napa cabbage, carrot, capsicum, onion and shimeji mushroom was well-balanced, paired with a savoury-sweet dipping sauce.

Ikura Rice

While the Ikura Rice may look simple, the briny, fresh ikura provides a welcome burst of flavour.

Truffle Tamagoyaki

The final savoury dish was the Truffle Tamagoyaki, pairing sweet egg with truffle paste.

For dessert, two types of sweets were served: seasonal Japanese Mochi and Ichigo Panna Cotta. We preferred the latter for its smooth texture and lightly sweetened profile.

Reservations are encouraged and can be made at www.ginkyo.sg/reservations or by phone at +65 9337 7451.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣) and a good cup of matcha latte. Note: This is an invited tasting.


Ginkyo by Kinki
One Holland Village
7 Holland Village Way
#03-01 to 04
Singapore 275748
Tel: +65 9337 7451
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 5pm - 10pm
Fri-Sat: 1130am - 230pm, 5pm - 1030pm
Sun: 5pm - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to the destination. Journey time about 5 minutes. [Map]

Nonbei Izakaya @ Southbridge Road (Chinatown) - New Izakaya Restaurant Inspired By Tokyo's Nonbei Yokocho

Nonbei Izakaya at South Bridge Road, located beside the famous Buddha Tooth Relic Temple in Chinatown, is a new izakaya restaurant inspired by Tokyo's Nonbei Yokocho.

Ohitashi 3.5/5

We had the Ohitashi ($6) to kickstart our dinner. The vegetables marinated with dashi are crowned with a pile of bonito flakes.

Tamago Yaki 4/5

Both young and old will enjoy the Tamago Yaki ($10). The Japanese omelette is sweet, soft and fluffy.

Sashimi 5 Kinds 4.5/5

We were astonished at how reasonably priced the Sashimi 5 Kinds ($38) were. For only thirty-eight dollars, you get five thickly cut varieties. It is a steal. You can also top up $18 for Hon Toro.

Buri Kama Shio Yaki 4.2/5

Grilled to perfection is the Buri Kama Shio Yaki ($18). The grilled yellowtail collar has a thin crispy skin on the exterior, while the moist fish meat comes with a hint of smokiness.

Kushi Yaki 3.8/5

Since this is an izakaya place, we need to order some kushiyaki to accompany our drinks. So we ordered a couple of yakitori from the menu, such as the Tebasaki (Japanese Chicken Wings), Yakitori (Chicken Skewers), Tori Kawa (Chicken Skin Skewers), Asparagus Bacon (Asparagus wrapped with Bacon), Mukago (Japanese Yam), Ko Tamanegi (Charred Onion). Each skewer ranges from $1.50 to $3. My favourite is the tebasaki and yakitori.

Buta Kakuni 3/5

For the cooked item, we tried the Buta Kakuni, which has been cooked to tender and infused with fragrant soy sauce. Interestingly, some dining companions commented that it tasted like a particular can tinned braised pork brand, in a delicious homely familiarity.

Ebi Tempura 4/5

Comes with a light and thin crispy coat is the Ebi Tempura ($15) that will delight everyone with its sweetness and crunch.

Chashu Ramen 3.5/5

If you are still hungry after all the drinks and bites, the Chashu Ramen ($12) is something more substantial to fill your tummy. The chashu reminds us of the buta kakuni, which probably is the weak link of the bowl of slurping goodness.

Note: This is an invited tasting.


Nonbei Izakaya
282 South Bridge Road
Singapore 058831
Tel: +65 81128028
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Nearest MRT: Chinatown (DT Line, NE Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 12midnight

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

2) Alight at Maxwell MRT station. Take Exit 2. Walk to destination. Journey time about 2 minutes. [Map]

Sen-ryo @ ION Orchard - Japanese Restaurant Hailing From Tochigi, Japan Opens In Singapore

Established in Tochigi, Japan, in 1999, Sen-ryo has opened its first Singapore outlet in ION Orchard. Behind its well-known exceptional authentic Japanese cuisine is a team of shokunin (artisan chefs), using only quality ingredients imported from Toyosu Fish Market and around the world. Sen-ryo is very well -received in Hong Kong as well when it first started there in 2005 and has since grown to 13 outlets there. In Singapore, sen-ryo wishes to bring you premium but pocket-friendly creations that promise affordable luxury at its best, which includes a range of specially created Singapore-exclusive dishes.

Sen-ryo Tamagoyaki with Mentaiko Sauce 4.5/5

Sen-ryo Tamagoyaki with Mentaiko Sauce ($2.80) speaks a lot about the team's effort to make every dish exquisite. The Singapore-exclusive Sen-ryo Tamagokyaki with Mentaiko Sauce is a house signature comprising a beautifully done traditional Japanese omelette hand-made and branded with its logo. The pure mentaiko sauce not only looks pretty in pink against the yellow omelette, but it also acts as a natural flavour enhancer to the sweet omelette.

Otoro 4/5

Along with that, we also had Otoro ($24) sashimi.

Soft Shell Crab and Mango Nama Haru Maki 4.5/5

The Soft Shell Crab and Mango Nama Haru Maki ($16.80) is a very interesting starter made for our tropical weather. Featuring fresh slices of mango, onion strips, lettuce and addictive crispy deep-fried soft shell crab wrapped in Vietnamese rice paper, I appreciate the attention paid to the dish's execution. The mango was kept very chilled, and that elevated the enjoyment of the dish. The accompanying mango puree sauce was spicy, sweet and tangy, bringing all elements together in harmony.

DIY Hokkaido Uni 4/5

The sushi and grill counter highlights include this DIY Hokkaido Uni ($58) platter, something not often seen in traditional Japanese restaurants. The platter is made of half-board of premium uni (sea urchin) from Hokkaido with fresh sushi rice, ikura (salmon roe), Japanese cucumber strips and sheets of roasted seaweed. So have fun wrapping your uni maki roll!

Sen-ryo Sushi 3.8/5

Maguro (Akami) with Shio Koji Negitoro 3.8/5

The Shokunin Sushi series showcases the restaurant's inventive handcrafted creations, in which I had the signature Sen-ryo Sushi ($8.80). It is a layering of uni, negitoro (minced fatty tuna) and ikura atop premium sushi rice. I also had the Maguro (Akami) with Shio Koji Negitoro ($6.80), in which a slice of tuna is boosted with a dollop of minced fatty tuna seasoned with fermented salt seasoning. Both encompassed a luscious texture, but I feel the rice can be less compressed for a more cohesive sushi.

Kaisen Dobin Mushi 3.5/5

What will complement these cold dishes is the Kaisen Dobin Mushi ($6.80), a traditional Japanese seafood broth served in a teapot. I first knew it as 'teapot soup', and this dainty teapot is filled with scallops, prawns, clams and shimeji mushrooms. Made with red snapper dashi, a squeeze of the lemon enlivened the clear soup. Not the best I had, but decent.

Grilled Chicken Thigh in Charcoal Style Sauce 3.8/5

We had Grilled Chicken Thigh in Charcoal Style Sauce ($7.80) and Grilled US Beef Tenderloin and Foie Gras ($28) from the grill section. The chicken is prepared by grilling the meat on high heat and smearing it with a specially imported charcoal-infused sumiyaki sauce. Hence you got a very intensely flavoured caramelised sauce coating the chicken.

Grilled US Beef Tenderloin and Foie Gras 4.2/5

A much more indulgent version will be this Grilled US Beef Tenderloin and Foie Gras ($28), available exclusively in Singapore. I reckon you should go for this if it is your first trip to sen-ryo. The flavourful sauce is made with the juices of the meat, mirin and black pepper, and when it came sizzling hot, it was simply mouthwatering.

Kaisen Soy Nabe 4.8/5

My favourite of the feast is the Kaisen Soy Nabe ($32) comprises a unique milky base made with Japanese soy milk and dashi. It comes brimming with King Snow Crab legs, scallops, Kuzukiri noodles, carrots, vegetables and shiitake mushrooms. The best part of the hotpot is the soul-nourishing soup and the extremely chewy Kuzukiri noodles. I only hope there is more of the beautiful soup.

Mizu Warabi Mochi 3.5/5

Cream Catalana with Mixed Berries 4.5/5

For dessert, we tried Mizu Warabi Mochi ($5.80) and Cream Catalana with Mixed Berries ($9.80). The Mizu Warabi Mochi is a jiggly clear jelly 'mochi' served with roasted soybean powder and black sugar syrup. As for the Cream Catalana with Mixed Berries, it is a velvety custard served with fresh berries.

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.


Sen-ryo
ION Orchard
2 Orchard Turn
#03-14
Singapore 238801
Tel: +65 69746782
Facebook
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 1130am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

Sushi Ayumu @ Mandarin Gallery - Celebration of Seasonal Edo Sushi

Ayumu which means walking towards a new beginning in Japanese, is a fitting name to the newly rebranded Japanese restaurant, Sushi Ayumu located on the 4th floor of Mandarin Gallery. With the rebrand, the restaurant will be focusing in traditional Tokyo (Edo) style sushi, helmed by Head Chef Ryoichi Nakatani and Senior Sushi Chef Yusuke Kawana. The restaurant offers both Omakase lunch and dinner menu starting from $120 and $280 respectively.

Mochi with Botan Ebi Paste 4/5

Our omakase dinner started with the Domyojiko - Mochi with Botan Ebi Paste. A round shaped glutinous rice ball sat in the middle of the plate complemented by the flavourful prawn paste and snow crab sauce. It is a light appetiser but packed with robust flavours.

Otoro in Bincho & Buri (Big Yellow Tail) 4/5

The Otoro is lightly torched on the surface with the binchotan (Japanese charcoal) to give it a tad of smokiness, while the delicate wild Big Yellow Tail is fatty and buttery.

Abura Bouzu with Miso 3.8/5

From the grill we had the Abura Bouzu served with Hoba miso. The in-house Hoba miso is made by grilling fermented soybean paste on magnolia leaves. It liven the whole appreciation of the fatty fish.

Before moving to the sushi, I was introduced to the rice they used for the sushi. Using the finest Japanese rice, it is seasoned with three types of red vinegar to best enhance the flavours of the different types of fish.

Akami Zuke (Marinated Tuna) Sushi 3.8/5

Moving on is the highlight of the omakase where diner get to savour a series of sushi using the freshest ingredients. We started with the Akami Zuke (Marinated Tuna) Sushi. The lean and red part of the Wild Blue Fin Tuna is marinated with a blend of in-house soya sauce, giving it another layer of flavour on top of the freshness. Personally, I prefer the natural flavour of the wild blue fin.

Kinmedai (Golden-eye Snapper) 4.8/5

My eyes brightened up when I had the Kinmedai (Golden-eye Snapper). The flesh was delicate and tender. With the skin lightly seared, the combination tasted like firework in my mouth.

Aki Sake 4/5

Next is Aki Sake. The seasonal trout is topped with fresh trout roe marinated in soya sauce and saikyo miso from Kyoto. It was really refreshing to see the fresh trout roe which sticks together like a block instead of those pre-processed one from the market.

Kohada (Gizzard Shad) Sushi 3.8/5

It is amazing watching the chef prepared the Kohada (Gizzard Shad) Sushi, braiding the thinly sliced stripes of Kohada together. The kohada has a stronger raw taste compared to others, hence I applauded the addition of yuzu zest for a refreshing touch.

Kamasu in Bincho Sushi 4/5

The binchotan made another entrance with the Kamasu Sushi. The Japanese barracuda is torched with the Japanese charcoal and garnished with homemade sea urchin salt. While I can't really taste the sea urchin flavour but the salt helps to enhance the appreciation of the barracuda.

Yellow Jack Shima Aji 4.5/5

Very clean tasting is the Yellow Jack Shima Aji with a brush of in-house blended soya sauce. It also comes with a delighful tender texture.

Chutoro Sushi 4.2/5

For hon-maguro lover, the Chutoro Sushi will leave you feeling satisfied with its medium-fatty texture. Nothing sophisticated, just pure appreciation of the fatty fish.

Gunkan Maki with Uni 4.5/5

Diners will be delight with the sight of the Hokkaido Bafun Uni for its sweet, briny and creamy flavour. However the real deal for the Gunkan Maki with Uni is the precious seaweed that is hard to come by. The restaurant has to bid for it in order to be able to put it on the menu.

Nodoguro (Black Throat Sea Perch) Sushi 4.2/5

A prized catch on the omakase menu is the Nodoguro (Black Throat Sea Perch) Sushi. Small in size but the whole fish is fatty throughout. It is known as the "king of white fish" for its fatty and tender flesh.

Ayumu Roll 4/5

A luscious combination is the Ayumu Roll. The signature sushi roll comprises of chutoro, bafun uni, buri and shiso leaf all wrapped together for an explosion of colours and taste.

Shijimi Miso Soup 4.5/5

Perfect for washing down all the sushi is the Shijimi Miso Soup. The sweet little Japanese clams in the miso soup added the seafood flavour for depth and robustness.

Tamagoyaki 4.2/5

Last but not least we have the Tamagoyaki. The tamagoyaki is slow-baked for an hour, made with shrimp paste, fish paste, mountain yam and egg, plus a dash of dashi. I have tried other versions which is more eggy but here I could still taste the fish paste, which somehow reminds us that this is still part of the Japanese omakase course.

Sushi Ayumu receives their hon-maguro and uni from the same venerated supplier as Michelin-starred sushi-yas Sushi Saito and Sushi Sawada. These suppliers are highly selective of the restaurants they work with and will personally pay the restaurant a visit to ensure top-notch food quality before agreeing the partnership. The restaurant has also developed close ties with Kyushu fishermen and suppliers, which gives them access to rare catches that may not be available in Toyosu Fish Market.

Note: This is an invited tasting.


Sushi Ayumu
Mandarin Gallery
333A Orchard Road
#04-16
Singapore 238897
Tel: +65 67332114
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 7pm - 10pm

Direction: 
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]