SAKEMARU Artisan Sake Hideout @ Clarke Quay - Modern Japanese Kappo-style Izakaya with Extensive Range of Exclusive Artisanal Saké

SAKEMARU Artisan Sake Hideout is an izakaya tucked along South Bridge Road, between Clarke Quay and Raffles Place MRT stations. Specialising in modern Kappo-style Japanese cuisine, the restaurant exudes a cosy ambience with options for counter seating or regular tables.

True to its name, SAKEMARU boasts an extensive selection of artisanal sakes, many of which are rare finds not typically available in other local establishments.

Chef Kudo’s Omakase 4/5

The highlight of the menu is the signature Chef Kudo’s Omakase ($150/pax), while a la carte options are also available.

Saikzuke

The omakase begins with Saikzuke, a curated appetiser platter. This includes monkfish liver delicately paired with ponzu sauce, a saucer of flavourful boiled spinach, sweet Annou potato tempura, dried horse mackerel, and a fresh cuttlefish sushi piece.

Wanmono

The Wanmono soup course features a light yet hearty turnip soup, enhanced with cod milt and garnished with green onions.

Sashimi

No omakase is complete without Sashimi, and we were treated to thick, fresh slices of tuna, sea bream, and mackerel.

Yakimono

For our Yakimono course, we were served with buttery grilled scallops, brussel sprouts, and a tender slice of fish topped with sea urchin.

Agemono

Next was the Agemono course, which consisted of three tempuras: smelt, lotus root, and tilefish. While the ingredients were fresh, we found the batter slightly bland.

Sunomono

The Sunomono course showcased snow crab, grouper, and radish pickled in sweet vinegar, further dressed in Tosazu vinegar. While refreshing, it was a little too sweet for our liking.

Gohan

The main course was Gohan, featuring grilled yellowtail served with saikyo miso claypot rice, paired with a cup of miso soup. The rice is lightly savoury, complementing the grilled fish. I particularly liked the clear miso soup that had depth.

If you are not able to finish your portion of rice, the staff can shape it into small onigiri for takeaway, ensuring nothing goes to waste.

Kanmi

The meal concluded with the Kanmi course. While I wished there was slightly more azuki filling, this traditional Japanese sweet treat of strawberry daifuku came with a juicy, sweet strawberry encased in soft mochi skin.

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.


SAKEMARU Artisan Sake Hideout
55 South Bridge Road
Singapore 058686
Tel: +65 65132789
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Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat:1130am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road and walk to Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk down Chulia Street to North Canal Road. Walk to the junction of North Canal Road and South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time about 8 minutes. [Map]

Mizuki @ Ngee Ann City - Tempura Omakase with Quality Seasonal Ingredients in Orchard Road

Mizuki, located in Ngee Ann City since 2017, offers a refined dining experience that specialises in tempura. Guests can choose from a variety of omakase menus, including Tempura Omakase, Wagyu Omakase, and Signature Omakase, alongside set meals and à la carte options.

With its serene, minimalist interiors, the restaurant offers diners the opportunity to enjoy their meals at the 9-seater tempura counter or in private rooms, making it a perfect setting for an intimate experience.

Tempura Dinner Omakase 4.5/5

On our visit, we had the Tempura Dinner Omakase ($198/pax). Before the meal commenced, the chefs showcased the seasonal ingredients of the day, beautifully presented with autumn leaves, giving us a glimpse of what was to come.

Sashimi

The omakase began with Sashimi, featuring meticulously sliced fish of freshness, especially the Kampachi.

Chawanmushi

This was followed by a comforting shiitake and edamame Chawanmushi, topped with snow crab and shark fin.

Seasonal Tempura 9 Kinds

The highlight of the evening was undoubtedly the Seasonal Tempura 9 Kinds. We observed the chefs carefully prepare each piece, delicately laying each ingredient and coating it in a traditional batter before placing it in the fryer.

Diners are provided with an assortment of condiments, including salt, tentsuyu sauce, lemon, and freshly grated radish, to customise their tempura experience.

Japanese Tiger Prawn

The Japanese Tiger Prawn served with its head featured a light and crisp batter that complemented the prawn's natural sweetness rather than overwhelming.

Tara No Me

Tara No Me is a mountain vegetable with a slightly bitter taste. We enjoyed the bitter notes on their own, but they are also good paired with the Tentsuyu for an extra touch of savoury.

Uni on Shiso

One of the most luxurious bites was the Uni on Shiso, a harmonious combination of creamy bafun uni, baby whitefish, and caviar atop a tempura-fried shiso leaf and seaweed. It was indulgent without being excessive and left a lasting impression.

Ginkgo

Next was a classic Gingko.

Fish with Cucumber

The Fish with Cucumber was an unexpected combination. The fish meat was delicate and soft, and the cucumber gave a lightness.

Hotate

Another standout was the Hotate, served in two parts. The first was fried to retain a pink, tender centre, accompanied by a refreshing zest of grated yuzu.

Hotate

The second was wrapped in nori and topped with ikura, creating a delightful contrast of flavours and textures.

Mushroom

Additional prawn paste was added to the Mushroom before frying.

Ika

Next was the uniquely prepared Ika, drizzled with a reduced sauce made of squid head. While the exterior was crisp, the Ika in the middle was intentionally kept raw.

Anago

The Anago was one of my favourite courses, along with the Uni and Hotate. The mild, sweet meat was absolutely tender, enhanced by a squeeze of lemon.

Dried Persimmon

One of the more creative dishes was the Dried Persimmon with Mochi, where a tempura-fried persimmon slice was sandwiched between crispy mochi and wrapped in nori. The combination of sweet, chewy, and salty elements made it memorable.

Kakiage Don & Miso Soup

The meal concluded with the Kakiage Don & Miso Soup, a bowl of fried tiger prawns and sakura shrimp served over rice. I recommend breaking the egg yolk and mixing it in.

Assorted Dessert

Assorted Dessert followed, featuring a trio of homemade creations: Strawberry Ice Cream, Warabimochi, and Pudding. The desserts were decent, with the milky pudding standing out more for its creamy texture.

Overall, the tempura at Mizuki was outstanding, and I particularly appreciated the chefs' condiment recommendations for each piece served. Additionally, the pacing of the meal was attentive and comfortable.

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.


Mizuki
Ngee Ann City
#05-32
391 Orchard Road
Singapore 238872
Tel: +65 8828 2260
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Kushi Japanese Dining @ Grantral Mall & Complex MacPherson - Offering Budget-Friendly A La Carte Japanese Buffet

Kushi Japanese Dining has been a fixture in Singapore for the past 16 years, having moved locations a few times before settling into its current spot at Grantral Mall, MacPherson. Offering a budget-friendly à la carte buffet, Kushi boasts an extensive selection of Japanese dishes that satisfy all your cravings.

Assorted Sashimi Platter 4/5

We began our buffet experience with the Assorted Sashimi Platter, which included maguro, sake, shiro maguro, tako, ika, meikajiki, and hamachi (limited to one serving per table). The sashimi was impeccably fresh, with the shiro maguro standing out as a rare find at many Japanese restaurants.

Pitan Tofu 3.5/5

Chawanmushi 3.5/5

We also enjoyed the Chawanmushi, which was subtly flavourful, and the must-try Pitan Tofu, a unique and creamy dish that offered a different take on tofu.

Agedashi Tofu 4/5

Tako Yaki 3/5

Asari Miso Soup 4/5

Moving on to the hot dishes, we sampled the perfectly fried Agedashi Tofu, which was crispy on the outside and tender within. It's a dish we could quickly devour on our own. The Tako Yaki was decent but could be skipped if you're looking to save room for more sashimi. The Asari Miso Soup, with its plump and fresh clams, served as a refreshing palate cleanser, preparing us for the next round of food.

Assorted Kushiyaki 3.8/5

Saba Shoyaki 4/5

Pork Belly Shogayaki 3/5

Surume Ika 4/5

Next, we tried an assortment of Kushiyaki, as recommended by our server. Each skewer was perfectly grilled, but our favourites were the Saba Shoyaki and Surume Ika. The saba was generously portioned, lightly salted, and deliciously flaky, while the grilled squid had a pleasantly charred flavour and was only available in limited servings. The Pork Belly Shogayaki was tasty, but we wished we had room to enjoy it with rice.

Assorted Tempura Platter 4/5

For Tempura, the Ebi stood out with its light, crispy batter, and the prawn itself was fresh and sweet.

Kitsune Soba 3/5

Garlic Fried Rice 3/5

Kushi offers options like Garlic Fried Rice, Kitsune Soba, and Mini Ramen if you need carbs. While they were decent, they didn't leave a lasting impression.

Shabu Shabu Pork 4/5

However, the Shabu Shabu Pork was a pleasant surprise. The broth was clean and sweet, likely from the vegetables, and perfectly contrasted with the heavier grilled and fried dishes we had been enjoying. This hotpot dish is a must-try if you want something to cut through the greasiness and refresh your palate.

Wafu Beef Steak 3.5/5

For those looking for more beyond the buffet, Kushi offers a 25% discount on selected à la carte dishes. We decided to try the Wafu Beef Steak. You can request your preferred doneness, and the flavourful wafu sauce enhances the tender steak.

Priced at $54.90++ for lunch and $58.90++ for dinner, Kushi's buffet is exceptional value for money, offering a wide variety of quality Japanese dishes. The restaurant is clean, brightly lit, and nicely decorated, providing a comfortable dining environment.

For those planning a special gathering, Kushi also offers two private dining rooms, each accommodating up to 10 people, or 20 if combined, with a minimum spend required. Whether you're a fan of sashimi, grilled items, or hotpot, Kushi Japanese Dining will surely satisfy you.

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


Kushi Japanese Dining
Grantral Mall & Complex Macpherson
601 Macpherson Road
#01-27/28
Singapore 368242
Tel: +65 69040728
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Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tai Seng MRT Station. Take Exit B. Turn right and walk to destination. Journey time about 5 minutes. [Map]