Toku Nori @ Boat Quay - Affordable Sushi Omakase & Handrolls In A Chic Speakeasy Setting

Toku Nori, the contemporary Japanese handroll bar known for its sleek “New York speakeasy” vibe, has opened its second outlet at Boat Quay. Two years after its successful debut in Telok Ayer, the brand returns with a refreshed concept, introducing its first-ever sushi omakase experience paired with sake, while keeping its hallmark of accessible yet premium offerings. We visited the new outlet to check out both the Jyosen Sushi Set ($38) and the Tokusen Sushi Set ($48), along with a few à la carte items.

Miso Soup 3/5

Hotate Sushi 4/5

Both sets begin with a comforting bowl of Miso Soup, which was light and adequately savoury, though lacking a deeper umami punch. A highlight early on was the Hotate Sushi. The plump, sweet scallop was elevated with a delicate combination of yuzu kosho, jelly and chopped chives. The citrusy heat from the yuzu kosho cut through the scallop’s natural sweetness beautifully, while the jelly added a subtle layer of texture and refinement.

Hamachi Sushi 4/5

Madai Sushi 4/5

Next, the Hamachi Sushi (Jyosen Set) impressed with its clean, buttery profile. The addition of pickled onion and chive oil introduced brightness and a gentle aromatic lift, balancing the richness of the fish.

From the Tokusen Set, the Madai Sushi showcased a firmer texture with a naturally mild sweetness. Paired with shio konbu and ume, it delivered a nuanced flavour profile — savoury, slightly tangy, and deeply satisfying.

Maguro Sushi 4/5

Chutoro Sushi 4/5

The progression continued with tuna selections. The Maguro Sushi (Jyosen Set) was topped with yuzu kizami and tsukudani, adding layers of citrusy brightness and umami depth to the lean tuna.

Meanwhile, the Chutoro Sushi (Tokusen Set) offered a richer, more indulgent bite. The fatty tuna melted in the mouth, complemented by konbu shoyu and red shiso, which enhanced its natural oils without overpowering the fish.

Salmon Sushi 4/5

Aka Ebi Sushi 4.2/5

The Salmon Sushi leaned towards a bold and indulgent flavour profile. Topped with mentaiko and ikura, each bite was rich, creamy and bursting with umami. It is a crowd-pleasing combination that amplifies the salmon’s natural fattiness.

Even more luxurious was the Aka Ebi Sushi. The sweet shrimp was paired with black caviar and uni, resulting in an explosion of oceanic flavours. The brininess of the caviar and the creaminess of the uni elevated the delicate sweetness of the ebi, making it one of the standout pieces of the meal.

Anago Sushi 4/5

Foie Gras Sushi 3/5

Closing the sushi course, the Anago Sushi delivered a comforting finish with its soft, fluffy texture and sweet anago tare glaze.

The Foie Gras Sushi offered a modern, fusion twist. While the foie gras was rich and decadent, the combination with goshiki arare added a contrasting crunch. However, the overall execution felt slightly heavy, lacking the balance seen in earlier courses.

Mini Chirashi Don 3/5

Both sets concluded with a Mini Chirashi Don. While it provided a satisfying end to the meal, the flavours were relatively straightforward compared to the preceding sushi courses.

Truffle Scallop Somen 3/5

The Truffle Scallop Somen ($16) featured a light and refreshing combination of somen noodles, scallop, ikura and chives in a truffle shoyu base. While the dish was well-balanced, the truffle flavour was rather subtle and could have been more pronounced to elevate the overall experience.

Red Crab Crispy Sushi 4.2/5

The Red Crab Crispy Sushi ($18 for 3 pcs) stood out for its textural contrast. The crispy sushi rice base provided a satisfying crunch, while the sweet and creamy deep-sea red crab topping, accented with caviar and chives, delivered a luxurious finish.

Maguro Poppers 4.2/5

The Maguro Poppers ($15 for 3 pc) were playful, bite-sized delights. Encased in a crisp nori shell, the tuna tartare and edamame filling was fresh and flavourful, while the ikura topping added bursts of briny umami.

Matcha Latte 4/5

The Matcha Latte used ceremonial-grade Tsuki matcha, resulting in a smooth, earthy drink with a pleasant bitterness and creamy finish.

Warabi Mochi Trio 4/5

Ending on a sweet note, the Warabi Mochi Trio ($12) came in kinako, goma and matcha flavours. Each piece was soft, delicate and pleasantly chewy, offering a light yet satisfying dessert to round off the meal.

Toku Nori’s new Boat Quay outlet successfully builds on its original concept, offering a more refined dining experience with its sushi omakase sets while maintaining approachable pricing. The sushi courses showcase thoughtful flavour pairings and quality ingredients, with standout items such as Aka Ebi Sushi and Hotate Sushi. While a few dishes could benefit from stronger flavour definition, the overall experience remains enjoyable — especially for those seeking a stylish yet accessible introduction to omakase-style dining in Singapore.

Note: This is an invited tasting.


Toku Nori
13 Lorong Telok
Singapore 049026
Tel: +65 8209 4404
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 530pm - 11pm

Direction:
1) Alight at Raffles Place MRT station: Take Exit G. Walk down Chulia Street. Walk to North Canal Road. Walk down North Canal Road. Turn right onto Lorong Telok. Walk down Lorong Telok. Walk to the destination. Journey time is about 6 minutes. [Map]

AMI Patisserie x Roku Gin - Presents a Cocktail and Dessert Omakasae Experience from 4 to 6 April 2025

This spring, Roku Gin and AMI Patisserie collaborate to present a cocktail and dessert omakase session from April 4–6. The Sakura Bloom 2025 Edition returns by popular demand, a bottle embodying the Japanese concept of shun — the fleeting moment when nature is at its peak in vibrancy and vitality. In the same vein, "AMI" also translates to "blossoming in Asia" in Japanese. This 8-course omakase showcases Chef Makoto's signature creations alongside specially curated Roku Sakura Bloom-infused desserts. The experience is elevated with a signature Roku serving — the Roku Sakura Bloom Gin and Tonic with Pink Gari — as well as two limited-edition cocktails crafted by local food stylist and entrepreneur C.R. Tan.

Miso Madeleine 4/5

The omakase began with a savoury and buttery Miso Madeleine, topped with Yaki Nasu and Parmigiano.

Signature Choux 5/5

Next was Chef Makoto's highly raved-about Signature Choux. The delicate choux pastry encased a classic, creamy organic egg filling, which contrasted beautifully with its slightly crisp shell. The crème fraîche on top enhanced the creamy mouthfeel, while caviar and shiso flowers added a well-balanced savoury depth.

Hokkaido Crab Tartelette 4.5/5

Following that was the Hokkaido Crab Tartelette, featuring a tart base topped with a harmonious blend of Hokkaido crab, scallop, green apple, amera tomato, and young ginger. The tart was baked to achieve a deep browning, adding depth to the flavours. A layer of yoghurt cream tied the elements together, complementing the textures beautifully.

Smoked Omi Roasted Beef Tarte 4.5/5

We enjoyed the Smoked Omi Roasted Beef Tarte, which featured house-made brioche, Omi beef from Chef Makoto's hometown, and uni for a heartier bite. The well-seasoned brioche served as the perfect vessel for the luscious, smoky Omi beef and creamy uni, with a touch of wasabi cream to bring the elements together.

Japanese Asparagus Tarte 5/5

The Japanese Asparagus Tarte truly celebrated the beauty of spring. Layering on top of a buttery sweet tart base were crunchy Japanese asparagus, tender slices of shiitake, and Parma ham. Seemingly simple ingredients, every bite was packed full of flavours with a satisfying mouthfeel.

Japanese Spring Citrus 4.5/5

Moving on to the highly anticipated desserts: First was the Japanese Spring Citrus, a refreshing combination of gin jelly infused with Roku Sakura Bloom Edition, mandarin orange, and kumquat granita.

Marble Dark Chocolate 4/5

Next came the Marble Dark Chocolate, which delivered bold, intense flavours with crispy tiles, 72% dark chocolate ganache, coffee cream, and Cognac Amaretto ice cream.

Strawberry Sakura 5/5

The final creation — and my personal favourite — was Strawberry Sakura. This classic pairing of strawberries and cream was elevated with delicious rice pudding infused with Roku Sakura Bloom Edition, fresh strawberries, strawberry granita, and velvety coconut ice cream.

Oyatsu 4.5/5

Ending the meal was Oyatsu, the Japanese version of Petit Four — Warabimochi. Made from a family recipe, the warabimochi had an impressive stretchy and chewy texture. It was delicious with a thin coating of kinako powder and a drizzle of kuromitsu.

In addition to the collaboration, from 1 – 30 April, a Limited Edition Sakura Bloom Petite Gateaux Set of 4 will be available at AMI for $68++. This set incorporates four harmonious sweet treats: strawberry tarte, Matcha Kinako Choux, Sakura Choux, and spring citrus tarte. For every purchase, a complimentary serving of Sakura Bloom Gin & Tonic with Pink Gari will be up for redemption while stocks last.

The sit-down omakase experience will be a 2-hour session at $128++.

CRAFT WITH BLOOM OMAKASE EXPERIENCE
4 – 6 April 2025 | 12pm, 3pm, 630pm
Online Consumer Sign Ups from 24 March 2025 HERE. (Slots are on a first come first serve basis)

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.


AMI Patisserie
27 Scotts Road
Singapore 228222
Tel:+65 8907 6146
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Patisserie Café
Tue-Fri: 1130am - 6pm
Sat-Sun, PH: 11am - 6pm
(Closed Mon-Tue from 19 Feb 2024 onwards)

Tsudoi Dining Room - Chef's Table Discovery Experience
Wed-Sat: 12pm - 3pm, 7pm - 9pm
Sun: 12pm - 6pm

Diretion:
1) Alight at Newton MRT station. Take Exit A. Walk down Scotts Road. Walk to destination. Journey time about 6 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - Breathes New Life with New Kappou Master Chef Kawaii Hideki

Nestled within a charming black-and-white heritage bungalow, Ki-sho (葵匠) has long been revered for its artful approach to Japanese fine dining. With the arrival of Head Chef Kawaii Hideki, boasting over 30 years of experience, the restaurant now presents an elevated kappou-style omakase experience, showcasing the finest seasonal ingredients prepared with precision and finesse. Guests can select from a 7- or 8-course lunch menu (starting from $168) or an 8- or 10-course dinner menu (starting from $268), promising a meticulously curated gastronomic journey.

Kabusecha - Hot Tea & Tea Leaves in Ponzu Sauce 3.5/5

I had the pleasure of indulging in the 8-course Omakase ($268++), which commenced with Hot Tea accompanied by 3-day-aged Tea Leaves in Ponzu Sauce. This was my first time consuming tea leaves in this manner, and the experience was intriguingly refreshing. The tea leaves offered a slightly earthy and umami-laden bite, brightened by the citrusy ponzu.

Sakizuke - Kegani 4.5/5

The Sakizuke (appetiser) featured Kegani (hairy crab) with Tomato Jelly. The crab's natural sweetness was uplifted by the lightly tangy and refreshing tomato jelly, creating a well-balanced and delicate starter.

Otsukuri - Seasonal Sashimi 4.5/5

Moving on to the Otsukuri (sashimi course), an exquisite selection of seasonal sashimi graced the plate: Seabream, Belt Fish, Akami, Otoro, and Monkfish Liver. Each piece exemplified pristine freshness, with the Otoro standing out for its meltingly rich and buttery texture. The monkfish Liver, often referred to as the "Foie Gras of the Sea," provided a creamy, umami-packed indulgence.

Kinki with Fukahire and Ebi Imo 4.5/5

The Kinki with Fukahire and Ebi Imo followed, featuring Rock Fish paired with Shark Fin and Shrimp Taro. The dish was a soothing, warm delight, adding a comforting touch after the refreshing cold courses.

Charcoal-grilled Freshwater Eel with Eggplant 4.5/5

The Charcoal-Grilled Freshwater Eel with Eggplant showcased perfectly grilled eel lightly glazed with a sweet yet balanced sauce, allowing the eel's natural flavours to shine. The lack of soft bones in the eel added to the enjoyability of each bite. The accompanying eggplant was also cooked to a delightful texture.

Cod Sperm in Tonkatsu Broth 4.5/5

A surprise highlight was the Cod Sperm in Tonkatsu Broth. Typically served with ponzu sauce, the creamy shirako was instead paired with a deeply savoury tonkatsu broth, creating a silky and comforting soup-like experience that I personally preferred over the usual ponzu preparation.

Charcoal-grilled A5 Omi Wagyu 4.2/5

For the meat course, the Charcoal-Grilled A5 Omi Wagyu was grilled over charcoal, allowing diners to appreciate its full-bodied flavour and marbling. The beef was accompanied by five distinct condiments — Marinated Black Miso, Snow Salt, Freshly-Grated Wasabi, Marinated Barley, and Deep-Fried Garlic — offering different flavour profiles to suit individual preferences.

Saba Donabe 4.8/5

The Saba Donabe served as the carbohydrate dish to round off the savoury courses. The fragrant, fluffy rice, mixed with mackerel, was packed with complex yet comforting flavours, further enhanced by housemade pickles and a side of soup. A sprinkling of ikura added a satisfying burst of briny umami in each mouthful.

Warabi Mochi 4/5

For dessert, the meal concluded with a duo of sweets — Seasonal Fruits and Warabi Mochi — offering a light and refreshing end to the omakase experience.

Seasonal Fruits 3.8/5

With Chef Kawaii Hideki's refined techniques and deep understanding of Japanese gastronomy, Ki-sho continues to impress with its elegant, ingredient-driven omakase experience. The kappou-style dining allows guests to fully appreciate each dish's precision, artistry, and finesse, making this a must-visit destination for those seeking an authentic yet elevated Japanese dining experience in Singapore.

Note: This is an invited tasting.


Ki-sho
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Momolato @ North Bridge Road - New Halal Dessert Cafe with Gelato, Kunafa Waffle and Savoury Options

Momolato, a halal-certified dessert cafe, has opened its second outlet on North Bridge Road following the success of its first location in Haji Lane. The cafe now offers an expanded menu featuring plated desserts, savoury options, and signature gelato.

The cosy 20-seater has a warm atmosphere and is adorably decorated.

Gelato 3.8/5

Diners will be spoilt for choice at their 24 rotating Gelato flavours display. Scoops start at $5.30, with premium selections available for an additional $1. Unique flavours such as Popcorn Butterscotch and Hibiscus Apple offer intriguing options, although all that we sampled leaned toward the sweeter side.

Warabi Mochi Coffee 3.5/5

From the beverage menu, the Warabi Mochi Coffee caught our eye. The Emerald Beast ($8.50) combines roasted Sicilian pistachio, pistachio milk, espresso, and warabi mochi, while the Shady & Nut ($7.90) features chocolate hazelnut milk, hazelnut bits, espresso, and warabi mochi. All warabi mochi used are homemade.

Sicilian Pistachio Kunafa 4.2/5

A highlight is the newly launched Sicilian Pistachio Kunafa ($21), a plated dessert that pairs a buttermilk waffle with crisp ricotta-mozzarella kuna fa, Sicilian pistachio cream, caramelised banana, torched fig, and pistachio gelato, offering delightful textural contrasts.

Fried Buttermilk Garlic Chicken Waffle 3.8/5

The savoury Fried Buttermilk Garlic Chicken Waffle ($16.90) features buttermilk chicken with truffle cheese sauce and maple honey, though the sauce could benefit from a thicker consistency.

Cheddar Cheese Coin 3/5

It was a pity that our Cheddar Cheese Coin ($6.50) seemed to have less cheese added, which led to the lack of an oozy cheese stretch we were hoping for. Otherwise, the batter itself was buttery and fragrant.

Yellow Fever 3.8/5

The Yellow Fever ($16) blends mango pudding, coconut cream, and mangoes in syrup, topped with coconut gelato, reminiscent of tropical desserts like mango sticky rice and mango sago.

Korean Strawberry Cheesecake 3/5

Fans of mochi can look out for their mochi-centred desserts, such as the Korean Strawberry Cheesecake ($12). It has deep-fried mochi wrapped around Korean strawberry cheesecake gelato and drizzled with strawberry sauce. While the chewy mochi was enjoyable, the drizzle felt overly sweet and slightly artificial. We would also have liked the cheesecake flavour to be more distinct.

Not Plain Jane 3.8/5

Finally, the Not Plain Jane ($12). This thin crepe is filled with fresh vanilla cream and topped with strawberries and French vanilla bean gelato. The sweetness here was well-balanced.

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.


Momolato
723 North Bridge Road
Singapore 198691
Tel: +65 9679 7268
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Tue-Thu, Sun: 11am - 11pm
Fri-Sat: 11am - 1am
(Closed on Mon)

Direction:
1) Alight at Bugis MRT station. Take Exit B. Walk straight down Victoria Street to Jalan Pinang. Turn right onto Jalan Pinang. Walk down Jalan Pinang to North Bridge Road. Turn left onto North Bridge Road. Walk to destination. Journey time about 6 minutes. [Map]