Consistency is key. Even before you are seated you will be greeted warmly with the hospitable robot “Irasshaimase!” before leading you to your designated seats – 1 of the 118 seats available there.
Its signature menu of over 150 varieties of sushi, hot items and desserts will be made fresh upon order from the restaurant’s mobile ordering system and delivered straight to your table via Go-Bots.
What I particularly like is the variety, hygiene, efficiency and price point, with sushi offerings starting from $1.80. Even for premium items like ikura gunkan and sashimi are priced as enticing at below $6. Very wallet friendly.
Of course, why would you visit a sushi restaurant if the restaurant doesn’t serve quality food. Sushi-Go does have a number of good contenders here. You won’t go wrong with the crowd pleasers such as the Lobster Salad-Go, Go-Tsumami Salmon Sushi and the Ikura Gunkan.
For me, I really like the Salmon Dragon Roll and the Aburi Shoyu Butter Hotate Sushi. The latter comes with a big, flame-seared juicy hotate scallop with a dash of terikyaki sauce and slick of butter slathered on top the gem. Very worth the $2.80 and it’s a party in the mouth.
Promotion –Two-day Launch Specials
Come 30 – 31 July, Sushi-Go will be having a $1 Sushi Unlimited all-day promo valid on the 30 nigiri items (U.P. $180 – $3) – while stocks last!
Sushi-Go at AMK Hub
Address: #04-02 AMK Hub, 53 Ang Mo Kio Ave 3, S569933
Operating hours: Mon – Fri, 11.30am – 10pm
Sat, Sun & PH, 11am – 10pm
Starting with the maki rolls, Tsuta has introduced novel flavours like the Salted Egg Roll ($16.80) and the Avocado Ebi Roll ($16.80). While looks deceptively close to the traditional maki rolls we are so used to, the avocado roll is layered with signature housemade sweet chili mayo sauce and tobiko so you will have light hints of burning sensation felt on your tongue. There’s also the classic renditions to choose from, like the Mango Ebi Roll ($16.80) and the Miso California Roll ($13.80).
For those who wants abit of the crunch just for mouthfeels, the Assorted Fry Platter features a few fried breaded items like black tiger prawn, scallop, assorted seafood and vegetables. It’s a decent size sharing portion for 2.
The heart-warming Wagyu Beef Don ($19.80) contains pan-seared Wagyu beef with house made steak sauce, topped with onsen egg and garlic chips. If I am in a rush at 313 Somerset, I will probably order this because it satiates my hunger quickly and the beef almost melt-in-mouth
A steer away from the usual seafood and a particular dish which I fancy, the Wagyu Beef Roll ($21.80) comes with a slab of bitey, meaty prime US Wagyu steak, with a light drizzle of steak sauce. While red meat can be easily jelat, the thinly sliced wagyu paired the seasonings makes it not too heavy and much less chewy.
The new menu also features the likes of Sushi Cones (Uni Temaki is a must try, air flown from Hokkaido at $18!), grills like Seafood Okonomiyaki ($16.80) and Beef Hamburg ($13.80). Tsuta Japanese Dining dishes are now available for delivery and takeaway from their latest store at 313 Somerset or VivoCity.
Tsuta @ 313 Somerset
#01-16, Singapore 238895
Facebook and Instagram: @tsutasingapore #TsutaSingapore #TsutaSG
Next is the ROMAN.TEI Mega Roasted Pork & Nankotsu Zen ($18.90). The slow-roasted pork presented beautifully in the shape of a flower & served in an exquisite Jyu box alongside the nankotsu and Japanese rice.The Mega sets come with upsized meats while the Zen sets come with appetizers, salad, and dashi broth to make ochazuke. Looks very yummy and tempting right?
If you are fans of Tsuta, you should pay attention.
The world’s first Michelin-starred ramen unveiled its biggest menu revamp with 80% new items. It premieres Tsuta’s first Crab Soba, R.H.C.P Mazesoba plus new sides to boot.
The star of the menu – Crab Soba with Premium Char Siu and Crab Shell ($23.80) is pleasing to the eye and satisfy our stomachs. The Japanese snow crab has been lightly seasoned and torched flame, imparting the chunks of snowy white meat a fresh, flavourful oceanic taste. There’s also tender Iberico pork belly and Kurobuta pork loin, all layered on top of the umami-filled broth for the picking. It’s pure land and sea delight.
The R.H.C.P Mazesoba ($11.80) is one of Chef Yuki’s new dishes and a tribute to his favourite band – Red Hot Chili Peppers. It takes on Japanese favourite, hamburg but made with mazesoba where al-dente thick chewy noodles, drenched in house-made tomato sauce, are served with minced beef and house-made cheese sauce. While it tastes more like a tomato-based spaghetti than a burger to us, its still quite an interesting dish with robust flavours.
For long-time fans of their soba don’t fret yet, Tsuta has reintroduced the old classics – the Shoyu and Shio Soba. The Shoyu Soba with Char Siu ($16) is further enhanced with addition of a piquant balsamic black truffle sauce, giving it a full-bodied yet delicate taste. While existing menu are overhauled, Chef Yuki Onishi’s commitment that every bowl of ramen is served with 0 MSG and no artificial flavourings remain unchanged.
Chef Yuki also made a personal rendition on all-time favourite classic Chinese dishes with the likes of Soboro Meshi ($6) or mala lu rou fan, and Teriyaki Chicken Bao (1 piece at $2.80 or 3 pieces at $6.80). These kong bak pau slider is so easy to bite into, the juicy teriyaki chicken thigh meat is so tender and flavourful, sandwiched in a soft and fluffy bun. It can just be a meal by itself.
Tsuta Instagram Story Filter Contest
Stand a chance to win a $50 voucher from 29 October till 15 November! Use Tsuta’s filters and tag @tsutasingapore to submit your most creative entries. 5 winners will be selected at the end of the contest.
Tsuta @ Funan Mall
109 North Bridge Road, #01-04, Singapore 179105
Operating Hours: Daily, 11am to 9pm (last order 8.30pm)
Facebook and Instagram: @TsutaSingapore
When you’ve got warm company and unagi what more do you need. Opened by one of Tokyo’s most well-known unagi restaurants with a stellar 125-year history, Unagi Ichinoji surely can satiates your unagi wants with ease. Located at EAT At Seven at Suntec City and Riverside Village Residences, the premise looks like an izakaya with traditional wood panelling, superb customer service and authentic Japanese vibe. It is probably the next best place to dine and unwind if you don’t have the luxury of time to fly to Japan.
One can’t say they have stepped into Unagi Ichinoji without tasting unagi – that’s what they are specialized for. The Unagi Kaisen Hitsumabushi Set (small S$25.80 and Medium $33.80) comes with a slab of freshly grilled unagi fenced by a chirashi-style array of fresh sashimi including salmon, tuna, squid and octopus, all air flown from Japan. It is absolutely a gratifying experience chopping down the luscious piece of fish. Even the fluffy rice is well taken care of. The Japanese Hokkaido rice is coated with a special in-house marinade to give off that exquisite flavour.
The Unagi Wagyu Set (S$36.80) uses A5-grade wagyu imported fr Kagoshima Japan & restaurant’s signature freshly grilled unagi. Accompanied with unagi chawamushi and Japanese pickles. Tender charcoal grilled beef & umami unagi, a bowl I would surely grab when I am feeling indulgent.
For the non-unagi lovers (is there any really?), there is the Chicken Hitsumabushi Set ($26.80). Fresh organic chicken (Sakura Chicken) is used to give it a more succulent texture. Charcoal grilled elevates the palate with a smoky note. For me, however, it would be unagi anytime.
Now, if you don’t know what is Hitsumabushi, there are actually 3 special ways of eating it to experience different flavour profiles. First, divide the bowl into four portions. Enjoy the first portion on its own and relish the depth of flavour of the eel. Then, for the second portion, add nori (seaweed), wasabi and green onions to the Hokkaido rice and eel. For the third portion, add the clear dashi to the abovementioned mix. The final portion can be enjoyed however you fancy. Personally, I very much prefer to enjoy by its original form without any condiments.
Address: 01-05 Riverside Village Residences, Robertson Quay Singapore 238251
Operating Hours: daily 11.30am to 3pm; 5.30pm to 10pm
FLASH THIS BLOGPOST AT ALBION TAKASHIMAYA TO REDEEM A COMPLIMENTARY TRAVEL SIZED EXAGE MOIST ADVANCE MILK. ONLY VALID FOR THE FIRST 20 READERS OR WHILE STOCKS LAST!
I have always been a fan of ALBION Skin Conditioner and recently, my knowledge of ALBION widened after attending the launch of ALBION Moist Advance Milk, which promotes their unique skincare method – Milk First.
I never understood why it was necessary to apply milk before lotion but after using ALBION EXAGE range for more than a month now, and seeing the results, I finally understood why!
There are two key beliefs in Milk First:
The Best Timing “”Because your skin is delicate and prone to losing moisture and oils, it is vital to promptly fix your skin’s moisture balance “after using face wash” in order to properly care for the stratum corneum (the outermost layer of the skin).”Not sure if you girls apply your skincare right after using face wash, but for me, I always apply my skincare within 30 seconds after I wash my face as I feel that my face is the cleanest at that point of time. So I can safely say that, even though my rational isn’t right, I did obey Milk First – The Best Timing belief after all!
The Best Moisture Balance “Instantly creates the perfect balance of moisture for your skin.”Your skin is often rough and dry after a facial wash as the moisture and oils are washed away from your face, and this includes both the good and bad oils. Therefore it is important to apply Milk Lotion on your skin first to restore the moisture needed. ALBION’s Milk lotion is the perfect balance of water-base moisture, natural moisturizing factor and oil-base moisture.
I have been using the ALBION EXAGE range for close to a month now and I really LOVE the after effect! My skin glows after every use. Yes you heard me right – after every single use.
I am currently using the full range – Clear Moist Wash, Moist Advance Milk II, Moist Full Lotion II and Vital Focus.
First things first, the Clear Moist Wash has a very creamy texture that I love. My skin feels bouncier right after every wash. I have very dry skin so it is very rare for my skin to feel bouncier after a wash. Sometimes, my skin feels tight with certain face wash and that is when I know that the product isn’t suitable for me.
For their Step 2 and 3, it is highly recommended to use their facial cotton for their milk and lotion as it helps to enhance the absorption.
One pack of ALBION cotton contains 120 pieces of cotton and costs only $7! And rest assured this is high-quality cotton is specially created to ensure that your face doesn’t get scratched when massaging your Milk Lotion into your skin.
I love the pleasant scent of both the Milk and the Lotion. They have a very soothing scent which starts and ends my day right. The milk lotion has a creamy texture and 3 pumps are all you need for your entire face.
The Lotion on the other hand, has a milky watery texture. Massage the milk into your skin and pat the lotion onto your face with the cotton pad gently. Doing it the correct way can help shrink the size of your pores if you have enlarged pores like mine.
Watch the videos below so that you can apply the Milk & Lotion correctly. Do note that applying the products the right way can bring out the maximum efficacy of the products.
I always end my regime with Vital Focus, which seals in all the goodness into my skin. As compared to the days where I have yet to embark on Albion Milk First journey, my face is now a lot smoother.
Some friends even commented that I haved the marriage glow. The truth is…. I changed my entire skincare regime!
When the people around you notice the improvements more than you, it shows that the products are working well for you.
Celebrating its 30th year anniversary, RE&S launches exciting promotions starting with ‘Mentaiko Madness’ at four of its restaurant concepts: Tokyo Eater Pop-Up Store, Kabe No Ana, Men-ichi Japanese Ramen and Ichiban Sushi. For those of you who are clueless about mentaiko – it is a mildly spicy version of tarako (salted cod roe), a popular umami-packed ingredient in Japan. Its versatility allows easy pairing with rice or noodles to create appetising snack or meal. For RE&S, the popularity of this crowd-pleasing ingredient inspires new culinary creations, and over 21 dishes from these four restaurants will have mentaiko in it.
Tokyo Eater Pop-Up Store
Leading the Mentaiko bonanza charge is Tokyo Eater Pop-Up Store, featuring a menu exclusively dedicated to all things mentaiko. From now till September, you can order items include Aburi Mentai Mayo Salmon Don ($14.80), Mentaiko Mazesoba ($12.80/ $13.80 with onsen egg), Mentaiko Mayo Cheese Imo Mochi ($2.30) and a not-to-be missed Mentaiko Ice Cream ($3.90).
Mentaiko Mazesoba is one case in point of how I would prefer my mazesoba to be. The deliciousness comes when you stir and mix the components of the dish before slurping. The al dente noodles is topped with generous hunk of mentaiko, pork chashu and bamboo shoots. Tossing this dish is a fun and aesthetically-pleasing endeavour and, of course, tasted on-point.
If you’re dining with a big group or family, then Ichiban Sushi could be the preferred dining option. Look forward to noteworthy dishes like the Kaisen Mentai Roll ($13.90), Tori Mentai Cream Udon ($12.90) and the unforgettable Ishiyaki Mentai Chazuke Wazen ($21.90). My all-time favourite Mentaiko Ice Cream is also served here =)
The Ishiyaki Mentai Chazuke Wazen (above) comes with flavourful stir-fried pork belly and onion pieces, served over rice in a hot stone bow; with a whole wedge of mentaiko, alongside seaweed-battered dory fish with Japanese tartar sauce, chawanmushi and mentaiko ice cream! Wholesome, complete, value-for-money, definitely suitable to those with big appetite!
Men-ichi Japanese Ramen
Well-known for their collagen rich tonkotsu soup made with the perfect balance of pork and vegetables, Men-ichi Japanese Ramen is one store I patronizes frequently whenever there is a need to satisfy my ramen-slurping indulgences. And Hakata Mentaiko Tonkotsu Ramen ($14.90) definitely hits the spot when it comes to comfort food. Brewed on high heat for over 10 hours, giving it a rich and milky consistency. Topped with ramen, spicy cod roe, Japanese charsiew, half-boiled egg, this piping hot bowl warms my soul like a welcoming embrace.
Kabe no Ana
Fun fact: did you know that Kabe no Ana is the original mentaiko spaghetti creator in Japan?
This Japanese-Italian fusion restaurant has upped the ante with four new mentaiko creations, including Mochi Mentaiko Pizza ($16.90), Mentaiko Gnocchi Set ($22.90), Mentaiko Maze Spaghetti Set ($21.90) and Mentaiko Cream Sauce Omu Rice Set ($22.90).
I simply find the thin-crust Mochi Mentaiko Pizza irresistible. Replacing the base with mentai mayo instead of tomato sauce and creative toppings such as Japanese mochi, squid, prawns and seaweed, making it a truly unique yet elevated pizza experience!
Saving the dessert to the last, the Mentaiko Ice Cream is rich and creamy with a spicy endnote. Taste like innocent vanilla ice cream yet intriguingly smoother with a satisfying kick in it. For the adventurous dessert-lovers, definitely remember to grab a cup before ending the meal!
Mentaiko Madness at RE&S Promotion Dates
From now till September (Tokyo Eater Pop-Up Store)
From now till 4 June (Men-ichi Japanese Ramen and Ichiban Sushi)
From 3 April until 2 July (Kabe no Ana)
While duck is uncommon in Japanese cuisine, Chef Keisuke Takeda’s many years of French culinary experience in French cuisine is no stranger to this robust red meat. Dubbed the Japanese ‘Ramen King’ due to his diverse portfolio of 12 stalwart brands, including Ramen Keisuke Tonkotsu King, Ramen Keisuke Tori King and Ramen Keisuke Lobster King, his ‘kyudaime’, or ninth ramen concept and the 13th restaurant under Ramen Keisuke Group, is the first ramen restaurant dedicated only to duck.
The 32-seat eatery offers 5 ramen choices, including two variations of duck broth (rich and clear), spicy miso, tsukemen (dipping noodles) and mazesoba (dry ramen). All ramen is served with slices of premium Irish hybrid duck – favoured for its ample fat that adds to the tender texture and rich flavour of the flesh.
I love the Hybrid Duck Tsukemen (picture above) – $19.90 for its visually arresting presentation and the flavourful slices of duck. Not forget to mention the bowl of rich duck soup enhanced with bonito flakes for that extra oomph. Lovely!
For those who enjoy a light, succulent soupy ramen, the Hybrid Duck Broth Ramen (Clear Soup) – $14.90 | With Flavored Egg – $16.90 | Special – $19.90 is prepared with whole Irish hybrid duck and kelp. The clear soup is simmered over low heat for 5 hours to extract the distinctive essence of duck, while preserving a light and refreshing taste.
For a richer variant, try Hybrid Duck Broth Ramen (Rich Soup) – $14.90 | With Flavored Egg – $16.90 | Special – $19.90, where duck bones and herbs are added to the stock and boiled for at least 8 hours over a strong fire.
I’ve learnt something new. The ‘maze’ in Hybrid Maze Soba (Dry Noodles) – $14.90 means to ‘mix’, the components of this dish are meant to stirred and combined before slurping. The al dente noodles come topped with steamed duck slices, bamboo shoots and a deep-fried egg wrapped in seaweed. Tossing this dish is a fun and aesthetically-pleasing endeavour and, of course tasted on point. Which is why this is my personal favourite dish!
For those who needs rice as their staple food can order the Kamo Ju ($29.90), a simple rice bento with 10 generous, succulent slices of steamed pinkish duck. A fantastic treat for fitness buffs to up their protein level!
Ginza Kamo Soba Kyudaime Keisuke
16A Lorong Mambong, Holland Village
Operating Hours: 11.30am to 2.30pm and 5pm to 10pm (weekdays), 11.30am to 10pm (weekends)
I am always thrilled when there is a new food option opening in the parks. Toriyard, the first Japanese yakitori joint to be located at Bishan Park, serves not only sumptuous yakitori. It also tries to convey a sense of home with nature’s lush greenery. And don’t be intimidated by the fancy exterior. The prices here are friendly, well suited for the residents here. It is a chic option for a good and inexpensive meal.
There are three seating arrangements in this 129-seater Toriyard – indoor, al fresco and the VIP room (picture above) where corporate functions can be held. The industrial aesthetic is kept minimalist with metal tables, freshened up with pops of color from the red accents and blue and green chairs. In the middle of the spacious glass house stood the open-concept grill station, where gourmands can relish the sight of their ordered meats cooked to perfection with Japanese-imported charcoal grills. The menu is curated and designed by Tokyo native Chef Hasegawa Isao who has had close to 4 decades of culinary experience in various countries including Japan, France and Malaysia.
The first dish – Sashimi Salad ($19) is a colourful, visually appetising starter. All the elements work. The robust slices of fish (salmon, swordfish and tuna), sweet prawns and the accompanying leafs of vegetables. Next, my favourite Onsen Tamago Cocktail ($17), which happens to be chef favourite as well, an elevated version of the onsen egg with foie gras, samon roe and sea urchin. The simplicity in taste and exquisite presentation only wows me asking for more of this dish.
Toriyard features an extensive Japanese yakitori (grilled skewers) in the menu. Expect the classic tori (chicken) skewers, along with grilled beef and pork, fresh seafood and vegetables that will please diverse palates. My personal favourites are the flavourful Gyu (US Angus Ribeye $8), Momo (Chicken thigh $7), and Ebi (tiger prawns $6).
Special mention about Momo, where Chef Isao demonstrated live to us how the chicken thigh meat is carefully rolled in chicken skin before being skewered and trimmed to ensure an even grill. His careful preparation of the dish shows in the crispy chicken skin juxtaposed against the tender, juicy chicken meat.
For dessert the Jikasei Chiffon ($14), a fluffy matcha-red bean chiffon cake served with warabi mochi and vanilla ice cream helmed from Hokkaido prefecture. The warabi mochi was outstanding with it’s smooth consistency, and the light dusting of soybean powder that was not too sweet. My only quibble with it is maybe there can be more red bean in the chiffon cake but that would be nit-picking.
1380 Ang Mo Kio Avenue 1, Bishan Park 2, Singapore 569930
Facebook/ Instagram: @Toriyard
Tel: 9296 5988
If there’s something eventful in Singapore on 6 February, it would be the opening of Tendon Kohaku’s newest outlet at Chinatown Point. The largest seating capacity amongst the other three outlets, the 44-seater restaurant also boasts a private cosy corner that can host 12 to 14 diners. To make this a more remarkable and ceremonious occasion, Tendon Kohaku’s launched a new offering with a secret homemade sauce, exclusively available at Chinatown Point!
So what’s there to rave about the new opening of just another Tendon bar?
If you haven’t heard of them yet, Tendon Kohaku is widely recognised as the best tendon eateries in Singapore. You can find a long queue snaking out from its first outlet at Eat at Seven at Suntec City, and its about an hour-long, just to wait for a simple yet delicious bowl of rice with fried tempura atop. It’s secret? The draw factor lies in its rich batter, fresh ingredients and in-house sauce.
Now there’s something that could draw you specifically to its fourth outlet – the Seasonal (Winter) Special, Ocean Gems Tendon ($23) drenched in in-house secret wasabi sauce. Comprising of fresh catch such as prawns, oyster, snow crab, king crab meat, scallop and more, topped with glistening globes of ikura (fish roe).
Unlike the usual Tendon Kohaku’s bowls, there is no vegetables tempura here, just a galore of neatly stacked seafood. The tempuras are all fried in a special seaweed batter which lent a unique scent to the whole bowl. Among all the pieces, I particularly enjoyed the fried king crab meat and snow crab, both sweet and juicy, enwrapped with a noteworthy crunch. Initially I didn’t taste the distinctive tear-wrenching wasabi, it was only until further confirmation with the friendly service crew that I was supposed to mix the slab of wasabi paste on the outer bowl with the tempuras and the rice itself did I realize how the bowl should be consumed.
There’s a list of grain types for you to choose at no extra charge, and I chose the 16 multi-grain rice which is less sugar-loaded yet more nutritious.
Tendon Kohaku Chinatown Point
Chinatown Point #02-34 Singapore 059413
Opening Hours: 11:30am – 4:00pm, 5:00pm – 10:00pm, Last Order 30 Min before closing