Osomatsu Japanese Kitchen & Bar @ Kinex - New Mod-Japanese Restaurant With Inventive Interpretations Of Izakaya Food

Osomatsu Japanese Kitchen & Bar is a new mod-Japanese restaurant at Kinex. Diners can look forward to inventive interpretations of izakaya food and Japanese cuisine prepared with fresh and quality ingredients.

Maguro Tataki Salad 3/5

We started with the Maguro Tataki Salad ($28), which comes with thick slices of tuna layered on a bed of mixed salad and kaiso seaweed. Pour the wasabi yuzu sauce and give everything a good toss to brighten the enjoyment.

Shironi Truffle 4/5

The Shironi Truffle ($30) consists of light and clean tasting sea bream topped with caviar and drizzled with truffle oil for an elevated finishing. It is an elegant and beautiful dish.

Tofu Nuggets 4.2/5

One of my favourite items on the menu is the Tofu Nuggets ($12). The tofu nuggets are made from pressed tofu, almond meal and potato. It is as good as McDonald's nugget and much healthier.

Uni Kura Tart 4.5/5

Making an impressive entry is the Uni Kura Tart ($22/pc). It is served in a smoked jewel box, giving it a beautiful smoky aroma, topped with salmon roe and truffle cream. It is a lavish play of umami flavours.

Charcoal Chicken 4.5/5

Using chicken thigh cut, the Charcoal Chicken ($16) is tender and juicy inside, yet crispy on the exterior. It is a delightful and addictive starter. Best to go along with a few drinks.

Tsukune 4.5/5

The Tsukune ($5.20) is another delightful bite to go with the drinks. What I enjoy about the homemade chicken meatball is its soft bone, giving it a nice textural contrast.

Miyazaki A4 Wagyu Cha Zuke 4.5/5

Besides the a la carte items, diners can leave the meal to the hands of the skilful chef too. From the omakase menu, we tried the Miyazaki A4 Wagyu Cha Zuke. The best way to enjoy this is to pour the kombu dashi stock into the rice for a light and flavourful enjoyment. It is a hearty and comforting rice dish with melt in the mouth wagyu.

Ume Jelly 3.5/5

Wrapping up our dinner is the Ume Jelly ($8) made with Japanese plum liquor jelly and wholesome wolfberries.

Note: This is an invited tasting.


Osomatsu Japanese Kitchen & Bar
Kinex
11 Tanjong Katong Road
#02-21
Singapore 437157
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Website
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. 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.
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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]

Kiyoshi @ Amoy Street - Family-style Japanese Restaurant With Wholesome Dishes

Kiyoshi 清 at Amoy Street is a newly opened family-style Japanese restaurant which focuses on bringing light and wholesome meals to customers. On the menu, you will find sashimi, donburi, soba, yakitori and bento sets.

Tofu & Avocado Salad 3.8/5

Expect starters such as this Tofu & Avocado Salad with Sesame Dressing ($11.80), an ever-popular combination of avocado and tofu to provide the right amount of fats and protein for texture and nutrients all in one salad.

Yakitori 2.5/5

To spruce up its offerings, you can also find Yakitori items such as Yakitori Chicken ($2), Cheese Maki (Mozzarella Cheese wrapped with Bacon) ($3.50), Buta Bara (Pork Belly with Teriyaki Sauce) ($2.50), 'Black Angus' Ribeye ($7.50), Shishamo and Chicken Wings. Other than the Cheese Maki and Shishamo, which provided lip smacking savoury and fatty goodness, the rest of the items were mostly disappointing, ranging from undercooked, mediocre to overcooked, tough meats.

Salmon Kabuta Shioyaki 3.5/5

Fortunately, on the other hand, the Salmon Kabuta Shioyaki ($11.80) was on point. Simply grilled with salt and not doused with teriyaki sauce like many would do, the cartilage was quite well broken down, and the collar meat was moist and juicy.

Tekka Tataki 3.8/5

Tekka Tataki $14.80 was another dish that I quite enjoyed.  The homemade special dressing was citrusy and complemented the raw tuna well.

Salmon Mentai Roll 3.5/5

Salmon Mentai Roll ($12.80) is a crowd-pleasing dish which will satisfy your craving for a sweet and rich mentaiko sauce edged with alluring smokiness. Wrapped with fried ebi and shredded cucumber, these crunchy elements contrasted well with the mouth-filling salmon and creamy mentaiko mayonnaise. Your taste buds will be stoked.

Tempura Zaru Soba 3.5/5

For mains, we tried some soba and udon dishes. Tempura Zaru Soba ($18.80) was decent. It would be even better if the tempura batter for the Ebi was slightly thinner.

Salmon Ikura Cha Soba 3.8/5

My favourite dish would be this Salmon Ikura Cha Soba ($20.80) - the cold sauce went really well with the raw salmon, with bursts of umami-ness from the roes. One more slice of salmon will perhaps make this is more filling and wholesome.

Oden 2.8/5

Oden ($22.80) is a seasonal item not on the menu. It is served with Inaniwa Udon. To me, Inaniwa Udon has to be treated with care to preserve its smooth and velvety texture. In places which I had tried, it is usually served as the star of the dish, accompanied by elements of your choices. For this dish, presenting it in a clump on curly mess surely didn't do justice to this fine quality udon. As for the Oden itself, I appreciate that it is loaded with ingredients such as meatballs, fishcakes and cabbages, but the dashi tasted more like cabbage soup.

While it is is quite common to find a mainstream Japanese restaurant in malls, it has been quite some time since we last had an independent casual Japanese restaurant in this area. Kiyoshi 清 will be a good alternative for gatherings, especially for families on the weekend.

For orders, please call 6223 0995 or email enquiry@kiyoshi.com.sg or 93666 419. Order online on their website https://inline.app/order/kiyoshi/amoystreet. Minimum order of $30. Islandwide delivery is available at $11. Free delivery for orders above $100.

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.


Kiyoshi
75 Amoy Street
Singapore 069894
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Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm-10pm
Friday: 11am - 3pm, 5-1030pm
Sat: 5pm - 1030pm
Sun: 5pm-10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Kinou @ Tras Street - A Tricky Menu That Focus On Ceviches, Tartares And Meats

Kinou at Tras Street is a restaurant bar founded on the memories of Chef-Owner Benjamin Tilatti, of the food across the world that he has tasted and experienced during his travel. Named after the nickname of his mum who had inspired him to travel the world, Kinou also refers to the two ends of a baguette, which embodies Chef Benjamin's intent to curate a menu that bring dishes around the globe together, ranging from ceviche to tartare and tomahawk, all designed for communal dining. Taking on all three levels of a shophouse, the multi-concept space also includes a members’ lounge and event space.

Prawns Poached in Garlic Oil 3/5

Over here, start off your meal with a tipple from Kinou’s extensive list of drinks, ranging from over 150 varieties of beverages from classic to creative cocktails. And may I inform you that Kinou's cocktails come with the New York pour of 60ml – a double of the typical 30ml pour! We started off with Kinou Prawning Spot ($14), featuring fresh prawns poached in garlic oil, with add-on sourdough to soak up the supposedly decadent oil. Chef Benjamin uses live prawns which is evident from their succulent and firm meat. Coated with garlic oil with a touch of Italian aioli, the lean meat tasted full in the mouth. The garlic oil however pales in comparison with what I had tasted at Claypot Full circle. It just wasn't assertive enough.

Beef Tataki 3.5/5

On the other hand, I find A Cow in the Pasture ($16) more satisfying. This beef tataki was fatty, luxuriated further by a thin layer of mayonnaise hidden underneath.

Tuna on The 14th Of February 3.5/5

Kinou, Lost in Peru 3.5/5

The ceviches and tartares at Kinou can be mixed and matched into platters of three, five or seven options. The more one orders, the better the value. For Ceviches, we had a picturesquely named Tuna on The 14th Of February ($27) and fish of the day, known as Kinou, Lost in Peru ($25). While the latter had all the refreshing notes spot on with the red snapper bathing in tomato and lime marination, the Valentine's Day tuna, adorned with strawberries and dressed in maple syrup, made an impression with its subtle caramelised sweetness and tangy profile.

Moving on to the Tartares, we had the Kinou Signature Beef Tartare ($24), Chompchae Deobap ($26) Korean spicy tuna and a highly controversial duck tartare, Whack A Quack ($24) with Foie Gras ($15). Other than the duck tartare, the tartares here are meant to be lighter on the palate, hence you will not find toasts as accompaniment, such as the Beef Tartare. To achieve that lightness, cheese is used in place of the egg yolk as binding agent, which at the same time, adds a dimension to the overall taste.

Chompchae Deobap 3/5

Chompchae Deobap resembles a poke bowl with a dollop of salted egg yolk mayonnaise to bring the different elements together. I like the crunch from the quinoa and though the salted egg yolk didn't really come through, the Korean sauce didn't come across as too overpowering either hence keeping it light on the taste.

Duck Tartare 3/5

From the lightest in taste to the richest, we finally arrived at the Whack A Quack, which we were warned many times about its gaminess. Accompanying the tartare is Gingerbread which Kinou hopes to ease you into the initiation of tasting your first duck tartare with its mellow sweet notes and spice overtone. Surprisingly, the only livery taste that hit me was that of the foie gras, followed by strong nutty nuances which apparently comes from a drizzle of hazelnut oil that has been discreetly but brilliantly drizzled in to harmonize the taste. The tart berries brightened the taste of the red meat with their acidity and sweetness. If you trust Kinou to serve the freshest produce on this small plate, it's really all in the mind how you enjoy this rare choice of tartare.

Vegan Nightmare Platter 3/5

Carnivores' dream comes true with Vegan Nightmare Platter ($99) which consits of 220g Wagyu Ribeye, Kinou Signature Burger, Magret Duck Breast, Lamb and Chicken Sausage, and Hasselback Potatoes. Pretty bloody sight at first but meat lovers will dive in within seconds. My favourite of the lot is the burger. It is juicy and flavourful waygu patty held together by 2 pillow-looking brioche toasts. The brioche was fluffy, with ultra crusty edges that left a buttery aroma lingering on my fingertips. The humble Hasselback potatoes brought me so much joy as my teeth sunk into its fluffy body. And the sausages are worth mentioning too for their taste and texture. They are not so much of an afterthought to the red meats.

Nadya’s Some Sort of Chocolate Dessert 4/5, Something French 2.5/5

Named after their head chef who created this dessert, Nadya’s Some Sort of Chocolate Dessert ($15) is a mishmash of sweet and savoury elements thrown into one bowl - miso caramel parfait, chocolate mousse, shoyu glaze and cashew brittle. The miso caramel parfait was soft and creamy but not at all cloying. Each crunch of the cashew brittle teased out the savouriness of the shoyu glaze and parfait. And, just before I forgot, the bitter-sweetness of the chocolate mousse gently reminded me that indeed, this is a chocolate dessert. Something French is a Creme Brulee that comes zesty with ginger and kumbuwa. I didn't like this version at all as the kumbuwa was pretty much all I could taste, with the custard struggling to extend its flavour.

I was told being raised in a farm where he knew the animals by their names, which eventually became food on his table, Chef Benjamin has grown to respect each and every ingredient on hand - the key recipe for his dishes. Kinou's dishes rely heavily on fresh and high quality produces, and perhaps only with such respect, a tricky menu like this is made possible.

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.


Kinou
81 Tras Street
Singapore 079020
Tel: +65 62240463
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 3pm - 12midnight
(Closed on Sun & Mon)

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

Southpaw Bar & Sushi @ Cavan Road (Lavender) - The Unorthodox Pairing Of Whiskey With Japanese Food

Southpaw Bar & Sushi in Cavan Road, Lavender is an intimate 12 seater California-styled sushi bar offering unorthodox pairing of Whiskey with Japanese food. Their omakase set here starts from $68 for 5 courses. The sushi bar is opened by Roy Ng and Chef Kenny. It is home coming for Roy Ng who has been working in Indonesia and Thailand.  He is the owner and whiskey sommelier at Southpaw. The kitchen is helmed by Chef Kenny who has 17 years of experience working at Nogawa and Tatsuya.

Together with my two dining companions, we had the 7 course Omakase ($138). Before starting on our dinner, Roy made us his interpretation of a high ball using organic whiskey.

Appetizer 4/5

Our first course is a trio of appetizer. On the plate, we have a huge Fresh Oyster, marinated Squid and fresh Japanese Tomatoes. The oyster was huge and creamy, with a burst of flavours from the sea. What is even more interesting is Roy gave us a shot of whiskey and asked us to pour into the oyster shell. We are suppose to drink from the shelf and appreciate the usual pairing of whiskey and oyster.

Sashimi Carpaccio 4.2/5

Our next dish is Sashimi Carpaccio which is topped with chopped chives, caviar and toasted bonito with truffle. A colourful firework of flavours ignited in the mouth with each piece of the salmon. A worthy note is the toasted bonito which is housemade by Chef Kenny

Fresh Sashimi 4/5

Next we have a plate of fresh Sashimi considers of 5 different ingredients. As Southpaw operates by reservation only, they only imported what is needed for the today in small quantity. Hence we may expect fresh quality sashimi to be dish out for each diner.

Flounder Fish Sushi 4.2/5

Our next course is an Assortment of 8 different Sushi. Make and serve one at a time, we had the Flounder Fish Sushi, Amberjack Sushi, Squid Sushi, Tuna Sushi, White Tuna Sushi,Salmon Sushi, Botan Ebi Sushi, Uni Sushi and Scallop with Foie Gras Sushi.

Amberjack Sushi 4.5/5

Squid Sushi 4/5

Tuna Sushi 4/5

White Tuna Sushi 4/5

Salmon Sushi 4.2/5

Botan Ebi Sushi 4.5/5

For the $138 Omakase menu, you will get uni, botan ebi and foie gras sushi among the assortment of sushi. My favourite is the scallop with foie gras sushi. I never know that the 2 ingredients can work so heavenly together.

Uni Sushi 4.5/5

Scallop with Foie Gras Sushi 4.8/5

Termaki Roll 3/5

After having the assortment of sushi and you are still not full, don't worry as the next course is Termaki Roll. If you think omakase will leave you hungry after the meal, you will be wrong as I was feeling like a pregnant lady after finishing the hand roll.

Miso Soup 4.5/5

Our second last course is a bowl of hearty and comforting Miso Soup. Boiled with the botan ebi shells and with the addition of egg flower, this is unlike the usual miso soup we get at Japanese soup. This is so good that I asked for a 2nd serving.

Umeshu Jelly 4/5

Our dessert for the day is Umeshu Jelly. I thought it was a good change from the usual ice cream, fruits and mochi.

Beef Tataki 4/5

After finishing our omakase set meal, we decided to order the Beef Tataki from the ala carte menu. During the course of  dinner, I noticed many diners ordered the dish so I was curious to try it. On top of that, it is perfect to go with our bottle of whisky as the night is still young.

I can't say you will get the best of Japanese food here but you will be ensure to get the best from the best ingredients that are imported in small batch to cater only for the diners on that day. On top of that the friendly and cosy place atmosphere made up the merit. I have been to whisky place that pairs yakitori with the drink but I realized the flow of omakase is more suitable for the appreciation of whisky.


Southpaw Bar & Sushi
Cavan Suites
11 Cavan Road
#01-04
Singapore 209848
Tel: +65 91011941
Facebook
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Sat: 6pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Lavender MRT station Take Exit B. Walk to Horne Road. Turn left and walk down Horne Road. Turn right onto Cavan Road. Journey time about 10 minutes. [Map]