Tamashii Robataya @ North Canal Road - New Revamped Menu With Omakase Starting from $88

I am back once again at one of my favourite Japanese restaurants, Tamashii Robataya at North Canal Road to check out its revamped menu. Besides its omakase menus, it has introduced 3 more Semi-Omakase dinner menu ranging from $88 to $168. On top of that, it has also created some new a la carte dishes to delight the diners' palates.

Hairy Crab with Hokkaido Aka Sea Urchin 4.8/5

Our dinner started with the Hairy Crab with Hokkaido Aka Sea Urchin ($45). The fresh and sweet hairy crab is tossed with aka sea uni and topped with murasaki uni. It is a heavenly combination boosting with unami from the creamy sea urchins.

Sage Beef with Sea Urchin 4.2/5

Another new item on the menu is the Sage Beef with Sea Urchin ($45). The tender sage beef is wrapped with uni and topped with both uni and caviar. This is like a uni bomb that explodes in the mouth with the rich uni's sweetness. I know I shouldn't complain about the generous amount of uni but I thought lesser maybe better here for the appreciation of the age beef.

Grilled Alfonsino with Crispy Scales 4/5

The Grilled Alfonsino with Crispy Scales is a head to tail dish, not wasting any parts of the fish. The heads and fish bones are used to make the fish broth that is poured at table side. This complements the moist and succulent grilled alfonsino while the crispy scales give it an enjoyable contrast in texture.

A5 Grade Miyazaki Beef Sandwich 4.2/5

Unlike the Japanese version whereby the teriyaki sauce is already spread onto the beef sandwich, the A5 Grade Miyazaki Beef Sandwich ($98) is served with apple and chilli sauce on the side, this is to avoid the sandwich from getting soggy from the sauce. I prefer the chilli sauce over the apple sauce for that little spicy kick in the end.

Anago Foie Gras Donburi 4/5

Last but not least, we have the Anago Foie Gras Donburi ($48). Foie Gras are mixed together with Japanese rice so diners can get the rich buttery with each mouthful. The rice bowl comes with fat and succulent tempura sea eel. I felt that grilling the sea eel would be more appropriate to showcase the dish.


Note: This is an invited tasting.


Tamashii Robataya
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

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

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]

Mustard Seed Pop Up @ Potong Pasir - Kaiseki Style Private Dining That Is Worthy For The Long Waiting List

Lately I have been checking out a number of private dining places such as Lucky House and Fat Fuku with my foodie friends. We are lucky to score a table at Mustard Seed Pop Up in August because a group cancelled their booking. Currently Mustard Seed is already booked out for the year. The private kitchen is helmed by Chef Ming Kiat who has worked and learned his craft at Goto and Candlenut. He left Singapore to work as a chef at the Singapore High Commission in Australia before returning home to start Mustard Seed.

Watercress Chawanmushi 4.2/5

We were given a glimpse of Chef Ming Kiat's culinary philosophy starting from the first dish, using local ingredients to create Japanese Kaiseki style dishes. Instead of dashi, he cleverly uses watercress broth to make the smooth and silky Watercress Chawanmushi. In it, there are also mushroom, tender chicken cubes and junsai (a kind of perennial water plant that grows in shallow ponds and swamps).

Fried Frog Legs Hakka Style 4.8/5

The aroma of the Fried Frog Legs already makes me drool even before they are served. The lightly  battered frog legs are inspired from the local Har Cheong Gai. The fermented shrimp paste works beautifully with the tender frog leg meat. Squeeze a bit of the calamansi to liven the whole flavour.

Milk Bun 4.5/5

Grouper in White Curry 4.2/5

Next we have Grouper in Japanese White Curry with Milk Bun. The highlight is the soft and fluffy milk bun. It is so good that we asked for more. Unfortunately there was no extra. I was hoping for more bread to wipe up the delicious white curry.

Yong Tau Foo, Oden 4.8/5

Another favourite dish of mine is the Japanese twist of Oden, Yong Tau Foo style. The broth is made from boiling ikan bilis and yellow bean. In the bowl of light and refreshing soup, you can find radish, homemade ngoh hiang, eggplant with cuttlefish paste and tofu.

Pork Belly with Local Condiments 4.5/5

After the bowl of comforting oden, we are served Pork Belly with Local Condiments. The local condiments are homemade cincalok, achar and sambal chilli ikan bilis. This is to pair with the braised pork belly and have it together with the vegetable, like a wrap.

Duck Meatball Curry

Wrapping up our savoury dishes is the Duck Meatball Curry. The duck meatball is made from a mix of breast and thigh meat. Water chestnut is also added for the additional crunch. The tasty red curry which is mildly spiced, complements the duck meatball excellently, as well as the Koshihikon Rice.

Guava, Cucumber and Yuzu Sorbet 4.5/5

Before moving to dessert, we had the refreshing Guava, Cucumber and Yuzu Sorbet for palate cleanser.

Pulut Hitam with Sake Lees Ice Cream 4/5

Even for our dessert, Pulut Hitam with Sake Lees Ice Cream incorporates both local and Japanese influences. The sake lees ice cream is a fermented curd from the remnants of sake making. The sweetness of the sake lees ice cream replaces the vanilla ice cream or coconut milk that is usually used in the traditional dessert.

I understand Mustard Seed is fully booked until end of the year already. Do check out his website if you are planning to make a booking. Good luck in making a reservation.


Mustard Seed Pop Up
Blk 121 Potong Pasir Ave 1
Singapore 350121
Facebook
Website
Nearest MRT: Potong Pasir (NE Line)