So it seems I was finally forced to patronize this restaurant due to having limited food options left to try in town around ION Orchard. It was a choice between the skinny pizza joint next door so I gave in to my craving for EEL!!
Without further ado, let's get to what I had in mind to test the restaurants' cooking prowess, layout options and service standards shall we?
Orders:
Unagi Kabayaki ($9.80)
I would actually like to presume that the chef made use of a slow charcoal stove to grill this dish for I tasted the slight hint of the aromatic burnt wood upon the fine cuts in the fish. A very good combination to have them placed beside cucumbers to chew but they could really be bigger.
This isn't "Fine French Cuisine" y'know?! The food portions could be bigger for this dish to cover up for surface area over volume ratio of fish to sauce. hmm. Sciency... don't drabble. NEXT!!
Salmon Belly Sashimi ($27.60) - 3 portions
Salmon Belly Sashimi, one of my favourite sashimi-s of all time. The belly is the fatty part of the fish and a rich source of Omega-3/4 and whatnot. A very balanced flavour exudes from the dish as it rolls around the tongue. The proportion of the sashimi is important in Japanese cultures and sushi chefs boast their skills throughout history.
The main aim?! To balance the flavour of the dressing, garnish and sashimi(if it's a sushi, the rice as well). Sliced to the right size, I felt the soy sauce went almost perfectly with the fish and served its purpose to satisfy.
Though I would have loved it much more without the addition of the lemon to the fray. Most people love their lemon garnish very much separate from the dish. I know I do. Nonetheless, thumbs up to the chef for his professionalism.
Chawanmushi ($4.80)
Chawanmushi which is made in traditional tea cups came in a bowl?! Perhaps, they don't condone to the old and ancient; preferring the modernisation. hmm. I would say the dish is mildly pleasant on the eye.. less the peas. The sauce that coats the top is a mushroom sauce unique to this dish.
The egg custard is cooked well and mixes well with the mushroom sauce. However, it lacks the WOW factor which would supposedly blow me off my feet. Ingredients are fresh. The presentation is alright. It's a pass on my scale.
Dobinmushi ($8.50)
With a dash of lime/lemon... the soup is complete. This is provided for as well but be careful not to add too much. The mushroom base tea soup is a careful blend of mushrooms and herbs from the wild mountains.
The story behind this dish would be similar to most Japanese dishes originating from poor mountain regions. A means and way to overcome the dangerous cold of winter in hunger, mountain folk gather herbs and wild mushrooms for cooking. The broth is thickened by long hours of boiling the ingredients for their essence. A drink/toast to the family in celebration also brings this dish to the platter in those days.
The dash of lime?! Don't know where that came from but it tastes much better that way... remember, just a dash would suffice. A moderately well prepared dish, I would recommend nonetheless.
Agedashi Tofu ($4.80)
Deep fried flour skinned with soft inner tofu. A great starter to every Japanese meal. 4 generously and intricately prepared tofu cubes are deep fried and garnished with spring onions and a spot of crushed radish. The sauce and the tofu ratio is very important in this dish in terms of balance.
I did realize that I used the word "balance" a whole lot eh?! That's because Japanese chefs pride themselves in the balance of flavour is to the dish's original tastes. The Agedashi tofu is one such dish that prides that.
I was very pleased that my tofu came piping hot and not soggy at the bottom where the base of the tofu is soaked with sauce. I wouldn't be very happy if the base weren't crisp, eh?!
Pirikara Tonkotsu Ramen ($16.80)
Spices in Japanese Ramen? I've heard of Japanese pepper, Karashi being an addition to Ramen but the spicy flavour was never something Japanese ventured into. Wasabi on the other hand is another sort of spiciness which differs from the lingering hot and tingly sensation most Singaporeans are used to.
Wakame(deep-sea seaweed) is also added into the soup base to enhance the flavours of the soup. Important in Ramen is the distinct flavour of the soup which in this case brings you through the aromatics of pork and seaweed. A fine choice by my standards.
The soup isn't thick and flows very naturally down your throat, giving you a very wholesome feeling. Definitely something new on the menu with a possible touch of Chinese/Korean culture but very well tackled. Thumbs up Chef-san!
Other orders I had a slight tasting of,
Tonkachi Butadon ($15.80)
Very interesting. Bacon-like shreds of pork cooked crisp and chewy on the mouth. Although it's not Japanese Traditional Rice, the pork does not shy in comparison. A little sweet lingering on the base of salt, the rice forms a zen mix with each mouthful.
The light addition of sesame seeds to the pork also helps in flavour!! YES!! It does. If you're really feeling the food, you play with the mix in your mouth as you chew and the very rush of a sensational whirl visits your taste buds.
Kurobuta Steak ($13.50)
Who wouldn't try black pork right?! Black pork steak?! That's something I really needed to try. Could it beat the home-cooked pork cutlets my dad makes?
Answer: No. Not really. They did have a close match-up point with that of my dad's expertise in cooking. Thumbs up for the effort?!
Potato balls were a cute touch though. Nice addition on the chef's part to make it work out nicely on a balance of Carbohydrates and Proteins. Spring Onion garnish here, a fine choice. Excellente! :)
Australian Beef Sukiyaki ($14.80)
Sukiyaki. I'm sure everyone's familiar with this if they love Japanese food. You've gotta at least try this dish somewhere in your life.
Perhaps it's just the lack in the feel of this dish that downplayed its tastes. The meal was good but for sukiyaki, what you really need is a crowd/gathering. Just like "Shabu-Shabu" and "Steamboat" meals, Sukiyaki is a family dig-in for Japanese people.
The sweet flavours go best with Sake(Japanese Rice Wine) and is usually eaten in celebration like New Years', a Promotion, etc.
It lost to my home-cooked Sukiyaki... that's normal eh?!
Chasoba ($9.80)
A little something to wash down the oil and fatty feeling off your lips and stomach after a meal like this?! The solution is Chasoba.
Chasoba is a noodle dish prepared with green tea flakes and boiled and dipped in Udon sauce for flavour. Unlike rice, it has a lighter feel in the stomach and would serve as a good source of carbohydrates for days you don't feel like having rice.
It goes well with fried foods such as Tori Karage(deep fried chicken fritters) as it somehow adds a cooling effect which counters the heaty factor. A good way to end the meal with satisfaction. Note that it is different from the other Soba-s in terms of its making only.
Commendable on the chef's understanding of the texture or that of the manufacturer's. The dish was kind to my stomach and I ended the meal well. :)
Ambiance:
A very family oriented joint I must say with good service and a clean environment. It spells crisp and proper posh at every corner. The menu is simple as well giving a clear indication of: PROFESSION.
The shelf is a nice addition and gives off the feel of modernisation. China and the sorts are perched decoratively to fill the shelves. A fine touch.
Families make up most of their patrons. Something that I think is a good accomplishment for a Japanese restaurant. In Japan, family is most important. Success to this restaurant then.
The thing I found weird was the difference in their set up of cutleries on the tables for diners. Why does it come in a basket really?! I'd much prefer the traditional feel to it since they've worked so hard making it seem so. hmmm.
This view somehow leads you to think it's a bar on a cruise ship of the sorts eh?! Just a random thought. hah!
Rating:
Finally, it comes to this. The final assessment of the restaurant in my books. Everything summed up. Food, ambiance and service.Gonna do a short one since I'm really lethargic now. Food wise, they score a nice 8/10. Ambiance, a nice 7/10. Service on the other hand... alright alright. 7/10.
The average and final score?! 7.3/10 on average which means... 7/10.
Why you ask I give them 7?! Well, I was seriously expecting much more from their food. Call me a picky eater but I really didn't like their pork much despite it being exceptionally good.
Well, that's that!!
Address
501 Orchard Road,
#03-15 Wheelock Place
Tel: +65 6733 6636
Opening Hours
Sun–Thu & PH: 11.30am – 11pm
Fri–Sat & PH Eve: 11.30am – 12am
"wash your hands before you eat!"
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