Oishii Bar at Frasers Tower started as a Japanese and Italian fusion restaurant, Oishii Ristorante before it was rebranded in February 2023. Shifting the focus to bring authentic Japanese Cuisine to the diners, Chef Shigenari Sato decided to enrich your dining experience in Oishii Bar by offering Oishii Omakase Tempura.
Oishii Bar at Frasers Tower started as a Japanese and Italian fusion restaurant, Oishii Ristorante before it was rebranded in February 2023. Shifting the focus to bring authentic Japanese Cuisine to the diners, Chef Shigenari Sato decided to enrich your dining experience in Oishii Bar by offering Oishii Omakase Tempura.
The Appetizer was excellent, aesthetically plated with four petite dishes, each showcasing one of four core ingredients - onion, tofu, abalone, and eggplant. Chef Sato skillfully utilized various ingredients with distinct umami profiles to accentuate the subtle flavours of each element - Onion with mozuku seaweed and Junsai (Watershield) Jelly, Beancurd skin with Dashi sauce, Miso Eggplant with Dashi Jelly and Abalone with abalone liver sauce.
Ebi
Kisu
Ama Dai
We managed to try 6 seafood tempuras. I appreciate how Chef Sato prepared the Kuruma Ebi Tempura, a rich aroma with sweet shrimp. Instead of dipping the crispy ebi head into the tempura sauce, Chef Sato suggested we try it simply with salt. That allowed me to really taste the lightness of his batter. Amadai was tasty with the expected crispy scale, but it wasn't the best I had thus far. Kisu was interesting. It is lean white fish, but deep drying made it plump and juicy. It is pretty moreish, akin to eating Finnish Muikku.
Mehikari
Ika
Ika tempura certainly surprised me with its beautifully creamy texture. Another standout was the Mehikari fish, also known as the greeneye fish. Despite its exotic nature, it was delicious with a delightful, fluffy texture, enhanced by the thin tempura crust.
Anago
It was my first time having Anago prepared in tempura style rather than the usual simmering method, which brought out its suppleness even more.
White Asparagus
Maitake Mushroom
Sweet Corn
The Vegetable tempuras were simply delicious. Chef Sato's tempura batter excels at the quick frying process, sealing in the tenderness and juiciness of each ingredient in a thin, crispy crust. The Sweet Corn, sourced from Hokkaido, was the most memorable among them. Its intense corn flavour and sweetness were heightened since it was in season, with an almost buttery taste. Both the Maitake Mushroom tempura and the seasonal White Asparagus were equally delectable.
Rice
The highlight of Chef Sato's Omakase Tempura was undoubtedly the rice dish. Ours was similar to a Shrimp kakiage Tendon, crowned with an egg yolk tempura. Bursting the yolk tempura open was immensely satisfying, watching its creamy yolk lava ooze onto the contents below. Finished with a drizzle of tare, the shrimp kakiage took on a slightly chewy texture, and every bite was filled with the satisfying crunch from the plump shrimps, diced to perfection for the full experience. The rice was pearly and fragrant, and the dish wouldn't be complete without it.
Dessert
Dessert showcases one of Japan's best produce - fruits! Both the melon and pear were sweet and refreshing.
Each session will be in an intimate setting, with a limit of 6 persons for Lunch and Dinner service. Hence, Reservation / Rescheduling / Cancellation needs to be done 5 days in advance.
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.
Oishii Bar
Frasers Tower
182 Cecil Street
#01-05
Singapore 069547
Tel: +65 6232 7890
Website
Nearest MRT: Tanjong Pagar (EW Line)
Opening Hours:
Mon-Sat: 1130am - 3pm, 530pm - 930pm
Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 4 minutes. [Map]
