Continuing my journey with the authentic Japanese Ramen, trying out a new flavour yet to be introduced to the menu at Santouka. If you’re familiar with Santouka, you would know the history of their delicious ramen all the way back in the 1980s.
The famous white tonkotsu broth (pork bone soup) in a small bowl or ramen and over the years, Santouka have been establishing their name all over Japan as well as other parts of Asia and even to the United States of America and Canada!
Trying out the cold dish, Roast Beef AE-Soba. same flavourful ramen this time out of the bowl onto a plate of vegetables, poached egg and roast beef. Special home made Wasabi dressing (well don't be afraid of the word wasabi, as it only gives a hint of wasabi) and a perfect combination of the sesame sauce drizzled on the plate of ramen.
Santouka TanTan Men, I love this broth!! white tonkotsu soup with rich sesame and meat miso totally compliments this simple yet heavenly ramen. it kind of reminds me of my recent trip to Malacca where I had the satay Lok Lok. slightly spicy, with great creamy feel to the soup. The minced meat is a wonder!
Lastly I tried the Special Iberia Tokusen Toroniku Ramen. This…. this is one that you want to come back for on your next meal. The famous Santouka white tonkotsu broth and their famous ramen, usual slice of naruto, shoots, spring onions and pickled plum. Then comes the magic: evenly cut slices of pork. Braised pork cheeks replacing the usual Chashu. The look of it might tell you that the meat looks like any or Chashu, braised and slightly dry. But this melts in your mouth almost immediately! I would say you HAVE to try it out!
As most of my mates are travelling to Japan, I’m here once again at Japan Food Town to try out another great restaurant not to be missed! Anzu’s Tonkatsu, a Kyushu pride, is famous for their authentic Tonkatsu. Farm to table and to your tummy, each step is original from Kyushu and the reason why Japanese food lovers especially pork lovers will appreciate Anzu and their wonderful dishes.
Succulent port belly slightly marinated to bring out the wonderful taste of the meat and stir fried with onions and beautiful sauce. The Pork Shiogayaki Don is one of the favourites here at Anzu, my colleague tried the other, Oyaku Don where pieces of chunky and juicy meat with onions and omelette on sweet uruchimai.
Oh did I told you about the fresh and crunchy salad served free flow and fragrant ocha that you can enjoy before your main course is served? Wonderful!
We ordered the limited daily lunch set to try out and glad that we did! Nice soft vegetable oden, some cold sides with Anzu’s famous tonkatsu, Karaage and shrimp ball is heavenly! it also comes with seaweed rice, an average chawamushi, miso soup and some bites like the tamagoyaki, an escargot and cherry tomato.
Come on down for lunch if you're around the Japanese Food Town and give Anzu a try and of course many other lunch specials during their Spring Lunch Fair!
Japan Food Town: https://goo.gl/jhdVYa
I have been a fan of Japanese ramen for many years started since the days where I traveled to Japan for their authentic ramen and in recent years, authentic Japanese mane have been establishing their brands localy and I'm a very happy man! Recently visited Ikkousha Takata Ramen and I amazed by their flavourful soup base. Started in 2004 at Hakata, Fukuoka, Ikkousha's mission is to spread authentic Hakata ramen around the world. Consisted of 3 characters, ichi (one) ko (happy) sha (space), Ikkousha aims to be the one space to bring happiness to customers, staff, and people around them. Thats what I felt during my meal at their Tanjong Pagar branch. Though the service staffs are locals (Japanese chefs at the display kitchen), their passion to share, to serve and educate is commendable!
The pig bone soup, soul of the ramen, various textures of noodles for your preference, melts in your mouth Chashu carefully seasoned, the lovely sauces which enhances the soup base and of course the distinctive umami bubbles up on each bowl of yummy ramen to produce the signature thick and creamy texture. This foam can be found in authentic tonkotsu made from slowly simmering the pork bones.
The generous hard boiled eggs and wide variety of condiments are free to choose. I had ordered their Tonkotsu Black with the garlic soup base as well as the Level 2 spiciness God Fire ramen. Even when typing this, I’m perspiring once again thinking back at their God Fire Ramen (there are 4 levels of spiciness and I’m not a fan of very spicy stuffs) Flavoured egg was added and no regrets for ordering the egg as the runny yolk bursts out after the attempt to bite it.
Fans of garlic, you can ask for more punch if you wanna but trust me, the Tonkotsu Black will fend off any blood sucking vampires and maybe the mozzies too! :P
If you prefer a mountain of toppings, feel free to add them to your orders and you’ll be spoiled for choice and I didn't get to try all the sides, but I do love their Takata Specialty Hitokuchi Gyoza and if you still have some space, maybe a plate of their juicy fried chicken which I think its quite normal.
Please do feel free to try out other flavours of their slurping ramen as well as other sides and share with me your favourites too! Ikkousha Takata Ramen can be located at Both Tanjong Pagar Plaza as well as Chimes.
Log in to their website as well ---> HERE
Ikkousha Takata Ramen Singapore
Blk 7 Tanjong Pagar Plaza
(Last order 2145hrs)
(Last order 2045hrs)
With the Korean craze going on for the past few years, Japanese culture especially Japanese cuisine has still been a stronghold in Singapore. You can find at least one Japanese restaurant available in any malls across the sunny island.
Located at Wisma Atria, Japanese Food Town, Yomoda Soba is amongst a huge section of Japanese eateries and this newly-opened restaurant from Tokyo specialises in handmade Soba made on-site using 100% buckwheat flour from Japan. You can actually see a consistent flow of customers queuing up for their turn to try out their authentic soba.
I had a quick chat and understand that the soba are freshly made everyday, without any MSG. And they get the ingredients imported all the way from Japan.
Yomoda’s soba is made using the real center part of the buckwheat which gives the elegant fragrance when you eat it and has the pure white colour which otherwise also known as the White Sarashina Soba.
Their daily set meals are to die for! They have a huge variety to choose from: you can go for a set with Yomoda curry rice, Char Siu Don (roasted pork rice bowl)or Oayako Don (chicken & eggs rice bowl) or how about a Tendon to go with your soba? Vegetarians, don't worry! they have a vegetarian set with the famous soba just for you too!
One of the highlights is the Kirin Ichiban Beer promotion which is on going now. with just SGD$12 you can enjoy a pint of the smooth beer with Tako-wasabi (Octopus sashimi marinated in wasabi and soy sauce), deep fried chicken skin and a marinated boiled Japanese styled egg. Great sides to accompany the beer I must say!
I ordered the Tempura Seiro Soba and the Tendon set and I just pretty much slurp up the yummy soba after I took enough pictures of it!
Nice texture to it and you can really taste the fragrance from the soba it self and the dip, soba tsuyu with wasabi, enhances the taste even further. An overflowing bowl of Tendon where you have a mixture of vegetables like long beans, mushrooms, pumpkin and chicken tempura with a fresh ebi tempura.
You can enjoy a crispy tempura served immediately from the deep fryer when you order the Tempura Seiro Soba, and a flavourful tempura drizzled in Yomoda’s tempura sauce when you savour the Tendon set with soba. Both are great but I personally prefers the Tendon set.
Right now, you can enjoy Yomoda soba with their special set lunch during their weekday from 1130hrs till 1700hrs.
If you're a member of JPassport, you can collect points and enjoy rewards such as discounts when you come back again to Yomoda Soba!
Come down to Yomoda soba and give it a try! Share with me you own favourite set with the soba and I’ll go back to try it!
Wisma Atria, Japan Food Town
1130hrs~2200hrs (Last Order 2130hrs)
J Passport Yomoda Soba Page --> CLICK HERE
If you happen to shop or work at Wisma Atria and planning to have your lunch there, I’m sure you would have bumped into this cosy Japanese restaurant with a local name and even if you are planning to visit this place, you will know there is ALWAYS a long queue during the meal service. Who else doesn't know about Koh Grill & Sushi Bar? And yes if you’ve not been to this place, I’m sure you might have heard much about it.
Like any others, I’m also queuing up and looking forward to try it out. Most likely you might have to share tables with other people and I would strongly suggest to go in a smaller group as in order to get a huge table for that many people, you would have to endure the yummy land wonderful smell and visuals of the food served.
The service might not be top notch mind you as you see the poor staffs walking from table to table, taking orders, serve and not many chances for them to top up your tea while you eagerly wait for your food! I tell myself, it will be worth waiting!
They have a huge selection of food and I do not have any idea what are their famous dishes except this, Shiok Maki, 'Shiok' is commonly used in Malaysia & Singapore and it means a great pleasure of enjoyment and happiness. You can see this dish on every single table and I’m sure you know why! It’s maki wrapped with salmon with a slice of grilled unagi on top of it. Then a generous amount of mayonnaise, torched, and topped with a shower of roe! Pure heaven I would say as it comes with a fireworks of flavours and textures as you engulf the whole piece of maki into your watering mouth.
What would you try when you’re in a Japanese restaurant? Of course their sashimi and their Moriawase is highly recommended too as you will love the thick cut of sashimi and savour sweetness of the fresh fish and shrimp. Their grilled items are fantastic too! If you're a fan of grilled stuffs, you can try out the juicy cuttlefish which has been grilled to a good level of tenderness and a layer of teriyaki sauce to enhance the wonderful aroma of this dish.
We tried some other items like the grilled shiitake mushrooms which is wonderful, the fried salmon skin, not I would recommend as its not crispy at all. you can save some money on that for maybe a plate of seafood fried rice which is gorgeous and if you do have some spare, you can try out the many tempting dishes in the menu.
Do share with me your favourites at Koh Grill & Sushi Bar and let me know if you like it! :)
Located at: Wisma Atria Shopping Centre
Address: 435 Orchard Road, #04-21 Wisma Atria Shopping Centre, 238877
Opens Daily: 1130hrs - 2230hrs
Chef Wan calls his buffet place a place with larger than life spreads, innumerable appetizers options, delectable main courses and mouthwatering desserts. Everything is made KING size for you to enjoy. And how many of you have been to 1 Market and how do you find the spread of the food, the atmosphere and the price?
Southeast Asia’s most illustrious chef and Malaysia’s appointed culinary ambassador, Chef Wan created many yummy South East Asian flavours dishes and you can find them all at this place. The buffet boasts a gastronomic spread of appetisers, salads, seafood, grill, casserole, hotpots and desserts helmed with recipes bursting with Malaysian, Japanese, Chinese, Thai, Indonesian &Middle Eastern flavours. I was so excited when I first stepped into the restaurant and you can smell the lovely flavours already.
Although I arrived pretty early, the section where it places all the seafood is almost empty. There are Alaskan King Crab legs, Mussels, Scallops, Prawns and other shellfishes and I’m sure there is supposed to be fresh oysters as well and its gone?!! Nevermind, I shall start with some fresh greens and appetizers. As compared to many buffet places, they tend to introduce soda drinks to their patrons and here at 1 Market, juices or hot drinks are readily available.
You can start off your mains with something light like porridge or some small cuts of beef or mutton, sashimi, sushi or chawamushi can be a good start too if you’re into Japanese food. Fresh fish and slightly thicker cuts are placed on the serving sections and it is also one of the more popular sections in the restaurant. You might want to forget about getting a chawamushi if the steamer isn’t on (which happened on the day I was there) It doesn’t taste nice when it’s not warm.
Some of the popular dishes you might want to feast on would be the chilli and black pepper crabs, beef rendang, satay and grilled squids. Being the first Halal Buffet restaurant in Singapore, Chef Wan prides his dishes as the dishes are all authentic and recipes created by him. They also have a section where they would come out with daily specials and when I was there, they are serving Singapore Laksa, a delicious tasting soup and wonderful ingredients. They even have a section where you can “create” or make your own Rojak (a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore.) and Kueh Pie Tee (thin and crispy pastry tart shell Kuih filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.)
Last but not least, an array of fruits, desserts to end the meal. You can have cream puffs, Kueh Lapis, or even some Nonya cakes and even a few scoops of ice cream! Overall, 1 Market can satisfy your taste buds with lots of authentic flavours from the neighbouring regions but I think it is on a pricy side taking into account that the dishes available. Maybe you can consider coming in for a luncheon with your friends and you can be sure your Malay friends are invited as well!
I have been trying out and enjoying many ramen shops all around even before I started out writing my blog. But Buta God is one of the ramen places where I thought I have to share their creation to you. I had even showcased one of their ramen on my Instagram page. Chef Mamoru Kanaya puts in a lot of time and passion, creating and introducing luscious and daring ramen flavours. I am fortunate to have met him and had a small chat with him about his new creation.
Been to Japan previously helps me to identify many flavours of fantastic ramen in the country and few would stick to their foundations and stringent preparation process once they are being franchised or expanding. Some might even tweet their recipe to suit the local’s taste buds. For me it is their original recipe and their love for the creation which brings me back.
Buta God caught my attention in 2014 when they introduced their mammoth ramen, the Quattro God Ramen, a massive bowl of meat and wonderful ramen. A total of 4 lovely kinds of meat which Chef Mamoru took pains to prepare and spending long hours making his famous broth. Steamed chicken thigh meat which is nicely cooked, well marinated beef slices which is flavourful, beautiful marbling on the pork belly and of course the heavenly chashu (stewed pork) which is fatty and melts in your mouth! Instead of the usual lava egg for many traditional ramen, Buta God uses poach egg for this dish which is a nice pairing especially when the egg mixes with the broth.
Besides their limited special ramen creations, they do have a standard set of ramen flavours to choose from and one of them is their spicy, Red Hell Ramen, which they take pride in creating the out of the world spicy oil/sauce. Do include some sides like a refreshing spring roll (Vietnamese inspired), crispy gyoza, or the popular Sukiyaki Teppan which is using marinated pork belly cooked in teppankayi style and topped with a poach egg and generous amount of spring onions.
Today I came for another funky creation from Chef Mamoru, Buta God’s Fuwa-Fuwa Cloud Series. You have 4 options to choose from and a cloud inspired dish. Fluffy white “clouds” made from egg whites (meringue) which is an interesting experience for food. Light, foamy texture which surprisingly taste good with the broth and by itself, it absorbs the rich taste of the meat and broth underneath. And topped with a yolk which resembles the Sun, the yummy pork belly meat which is underneath and I chose the King of God Cloud which adds in a few more slices of the mouthwatering chashu! The other 3 choices were the God Cloud Ramen (original), Night Cloud Ramen (with black garlic oil) and the Sunset Cloud Ramen (spicy flavour!).
Chef Mamoru shared with me about the time taken to prepare the ingredients just for this Cloud series. Rich flavourful pork broth is done daily and fresh ingredients are added for the preparations, the chashu, takes about 3hrs to prepare and cook it and another 2-3hours for it to be marinated to absorb all the yummy taste! The springy ramen is cooked upon order by the staffs and no wonder Buta God is one of the best. A wonderful event today which saw many supporters coming to try out their new creation and I am sure after reading this, you will too!
Buta God can be located at:
Ramen Champion Great World City
Ramen Champion Bugis+
Ramen Champion Changi T3
Talk about Japanese food, one of my favourite would be ramen! I have cravings for ramen once in awhile and when there is good tasting ramen, I’ll be there! Today I’m here at Ramen Bari-Uma, 2nd outlet located at United Square and it’s been here for 2 years. Tucked around a corner and you’ve got to be familiar with this place and the layout of the mall in order to find in without any efforts.
Met up with the Assistant Manager, Mr Shuya Arai to show me the restaurant and we had a short chat about the restaurant, their service and of course their food. Originated from Hiroshima, this restaurant takes pride in their famous Aburi Chashu (stew pork) and their Gyoza, a must have as a side. The interior of this restaurant is nicely decorated with their brand theme and it’s well maintained and clean. All thanks to Mr Shunya, he handles every aspect of the restaurant, from the service flow to the quality of the ramen served; making sure that everything is of required standard.
Bari-Uma Nori-Tama, pork flavoured shoyu soup with the Aburi Chashu, the usual seaweed sheets, braised bamboo shoots, spring onions and of course, the lava egg! Thick pork broth in shoyu and you can really feel the thickness as you drink the soup. Little bits of pork lard (might be from the piece of chashu) can be seen floating in the soup and you know that this broth has been cooking for hours and hours, yummy! Home-made noodles timed perfectly as it soaked in the boiling water for cooking, and comes the chashu! Braised for at least 5hours the day before and a thick slice is being grilled before serving to give it a little crisp and taste to it and it actually does make a difference. The fat in between the meat just melts in your mouth but I find it a bit too thick, if they can slice it thinner, I would be perfect and I don’t mind having more slices of it since its thinner. :P
Bari-Uma, the simplified version with the famous yummy chashu and braised bamboo shoots, topped with generous amount of cut spring onions.
Gyoza, pan fried gyoza similar to our Chinese Guo Tie 锅贴, filled with chives and goes very well with vinegar if you want and you can order this as a side in a set during lunch and for 5 pieces, it’s a good deal which comes with a hot/cold green tea (which is non refillable).
Spicy Chicken Kaarage, deep fried chicken bits drizzled with their signature spicy chilli. If you’re a fan of chilli or anything spicy, you should try this and you can have it in your soup as well for your ramen. Eat this while it’s hot, crunchy but yet tender juicy meat.
Still not enough? You can order a small bowl of Chashu with rice and mayonnaise on top. Same meat but without the grill and get this in your lunch set too. I would love that the rice be the Japanese uruchimai rice. I still prefer the chashu grilled before serving, adds a unique taste to it.
Overall this is a decent ramen joint and I would come back again for the Aburi Chashu, their signature chilli and maybe their hot stone rice. Do come over and give it a try and if you have tried this before, do share with me your views on the dishes mentioned or what would you recommend me to try. Value for money if you have it during the lunch hour with the sets and I hope you will enjoy it! Cheers!
Ramen Bari-Uma ばり馬のらーめん
101 Thomson Road
#B1-08 United Square
Tel: +65 6354 3711
When it comes to Fugu 河豚 or 鰒; フグ dishes, one would hesitate and consider if they would want to take up this challenge and try out this exotic delicacy. The fugu fish, or also known as puffer fish, besides its extraordinary appearance (it puffs itself up to make itself look a lot bigger to predators), is that its skin and organs are highly poisonous. It must be carefully prepared to remove toxic parts and to avoid contaminating the meat. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine. The restaurant preparation of fugu is strictly controlled by law in Japan, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish.
Conveniently nestled along Mohamed sultan road, FUKU Fine Fugu Kaiseki Restaurant とらふぐ専門店 brings you just that! 2 chefs from Osaka namely Koji Tsukamoto 塚本 浩二 (Executive Chef) and Toshikazu Miyanagi 宮凪 寿和 (Souse-Chef), with Mr. Koji at the helm, strict quality is been adhered with 20 years of experience under his belt, they are the first restaurant in Asia to bring fugu delicacy out of Japan. Fugu meat is imported twice weekly from Shimonoseki 下関市 Japan’s (fugu capital) and with its internal organs removed under strict Japanese regulations. Here in Singapore, where imported foods are strictly controlled and checked. You can “Double confirm plus chop” that the puffer fish is 100% poison free guaranteed and it’s confirmed suitable for the diners who are Kiasi. KenaSnap is lucky that we get to enjoy this delicacy fresh on the day of its arrival!
The restaurant décor and ambiance gets you settled in almost immediately upon entering. Each table is subtlety separated by bamboo blinds that gives every customer the sense of privacy. Fugu Course Ebisu comes with a good variety of the dishes for us to try; appetizers, sashimi, hotpot, porridge and of course ends with a seasonal dessert!
First appetizer was served right after we had our first sip of our drinks. Cold tofu with minced beef, well-grounded beef stir fried and simmered in special sauce. The sweetness of the beef and sauce kick starts to our course by awakening our taste palates.
Next appetizer, lightly boiled fugu skin dipped in Ponzu ポン酢 Shoyu, citrus-based sauce, and sprinkled with cut spring onions and Mentaiko 明太子, spicy cod roe. Unlike majority of boiled fish skins that I had before, the texture of the fugu skin is chewier and firmer. The ponzu and mentaiko mixture is a good combi for this light tasting meat, bringing hints of sweetness and spice.
Third up for our appetizer, this brings me to 3rd gear. Fugu karaage (deep fried fugu meat), is out of the world. Nicely fried to golden brown, each of this karaage is done to perfection and KenaSnap recommends you to eat it while it’s hot! The texture of the fried fugu meat is between the chicken and frog’s leg and do add a dash of lemon juice and sprinkle a bit of sea salt on it.
Tessa (Thin sliced puffer fish) decorated into a shape of a flower and it’s almost too nice to eat. This is where your nimble skills of using the chopsticks are being put to the test. Each slice of paper thin fugu sashimi wraps around a few gelatine fugu skin and spring onion. You can then dip it into the ponzu and mentaiko sauce or our usual shoyu (soy sauce) and wasabi sauce. Both sauces give you a different after taste to the meat and must try!
Hotpot is next, clear water boiled in kelp and then pieces of fugu fish with bones, cabbages and mushroom were the first to go into the boiling water. Each and every step is like the art of tea making. Every item which goes in has to be calculated and timed to precision. The fugu meat is cooked nicely, soft and tender, together with vegetables and potato noodle. The clear soup after boiling all the ingredients is then used to cook our last dish of the evening. Thank you for the friend staff helping us. If not we wouldn’t have known which goes in first.
IEatTravel is honoured that FUKU Executive Chef, Mr Koji Tsukamoto, came over personally to prepare the last dish for us. Rice, egg is poured into the simmering broth it is then seasoned with some sea salt and powdered kombu 昆布 (salted kelp). It is then served to us in a bowl, sprinkled with some spring onions and we added in some shio Kombu for taste and dashes of ponzu sauce. The Japanese fugu version of our local Teowchew porridge where you add in soy sauce and maybe some preserved cabbages.
Our meal does not end without having one of their famous seasonal desserts, Yuzu sorbet. Yummy delightful sorbet which is what sweetens an end to our fugu experience. You can feel bits and pieces of the yuzu skin but yet you can’t even taste any bits of bitterness. What a beautiful taste to end it all. おいしい~
So are you still hesitating to give it a try? Be assured that you’ll be pampered with great service by the staffs at FUKU Fine Fugu Kaiseki Restaurant especially Assistant Manager Rudy. Enjoy and experience the century old Japanese delicacy through fine dining the Japanese way. Thank you for a wonderful host and we will be back for more! おつかれさまでした!
14 Mohamed Sultan Road #01-01 Singapore 238963
Monday - Saturday
Dinner time Only
6:00 PM - 11:00 PM