Missing some Tokyo Tendon? Well Tempura Tendon Tenya, Japan's No. 1 Tendon chain restaurant, has landed on our shores with their Orchard Central outlet, the first of many to come. Established in 1989 in Asakusa in Tokyo, the tempura specialist is known for its value-for-money meals.

Dig into a bowl of glistening Masshigura Aomori rice adorned with perfectly battered and fried pieces of seafood, meat or vegetables tempura, drizzled with an umami tare glazing sauce with the perfect viscosity, priced from $7.90. 

The price is surprising because most of the ingredients are sourced from Japanese producers to ensure the highest quality bite, starting from their special blend of wheat flour for their tempura, to the customized blend of tare sauce with soy, dashi and grilled eel essence (from traditional soy sauce maker Kinoene Shoyu) and down to their togarashi chilli. 

Precision is key to the perfectly fried tempura. With a patented Automatic Fryer, Tenya is able to produce consistent tempura without an experienced chef, at the speed of 1000 pieces of tempura per hour! That's how you can get cooked-to-order tempura at Tenya Singapore. 

No traveling still so i'm making pretend with a bowl of IPPUDO ramen at their eighth dining outlet at Raffles City Shopping Centre which is just a couple of days old. The 80-seater serves not just their signature ramen, but is also the first sake bar concept with some dishes exclusive to it. 

Outfitted with an in-house sake cellar, diners can enjoy highlights such as Japanese-style Shochu Sour and around 20 types of sake. We had the refreshing sparkling sake CHIYOMUSUBI SORAH which helped to cut through the fat savory ramen. I'd also recommend the DASSAI Junmai Daiginjo 45 which is available by the glass!

The exclusive dishes range from salted egg and cheese fries ($6.80), to healthy pumpkin salad ($5.80), wings and also a Teppan Rice. 

The Teppan Rice is served with a medley of red and yellow peppers, corn, and crisp-fried IPPUDO ramen noodles. A homemade cheese lava sauce poured on to the sizzling hot plate to give the dish extra savoriness. You could add on grilled wagyu beef ($13.80) and pork ($12.80). I probably wouldn't come to Ippudo to eat this as a main but it's quite an interesting side to share. 

WHO: The Gyu Bar. Contemporary Yakiniku dining and bar concept that specializes in premium Wa-Oh Japanese beef from Kumamoto. I've been here before for dinner and wanted to kick myself for forgetting to make an advance reservation for the omakase dinner. 

WHAT: Special wagyu dons are available now. 

Wagyu Uni Chirashi don ($48)- I was attracted by the pretty cubes of food but was also kind of disappointed with the overall mix of flavors for this one. I blame myself for being seduced by the uni. Well, cubed wagyu don't go very well with uni and i thought the rice could be more flavored. It was only slightly sweet.  

Yakiniku Wagyu Foie Gras don ($48)- this bowl is worlds' apart from the wagyu uni chirashi don that was rather plain. Very big flavors with a charsiew-like sauce and garlic chips. But of course there's also the rich buttery battered foie gras on seared wagyu. Such decadence. 

WHAT ELSE: I'd probably want to try Sukiyaki don ($32) or Hokkaido Butadon ($28). Hopefully the flavors are more balanced in these.

HOW: Place your orders on https://smartweb-2.tabsquare.com/intro for delivery or pickup at 30 Stevens Road, #01-08, Singapore 257840

Dashi is the building block of Japanese cooking. Having experienced a dashi tasting before, i can tell you that a good dashi makes all the difference to the Japanese fine dining experience. At newly opened MAI by Dashi Master Marusaya, you can be sure that you're not getting off-the-shelf hondashi in their specialty dishes. 

Founded in 1962, Marusaya is an established wholesaler of Japanese katsuobushi (dried bonito). The company takes pride in its Satsuma 2-year-old hongare-honbushi, made from skipjack tuna which is dried and fermented over two years. This is unlike other katsuobushi, which is fermented only over a year. The extended fermentation is what brings out the umami in the fish. Together with the Rishiri kelp (a best in class Hokkaido seaweed), it produces a golden broth that is elegant and smoky. 

The restaurant features dishes that play to the best of their katsuobushi- think shabu-shabu (hot pot), toban yaki (hot plate) and donabe (claypot). What's best? The insanely affordable prices especially during lunch.

Sets start from $29 and include a variety of sides: chawanmushi and miso soup with seasonal toppings, bonito flakes (more like slices) that are perfect beer snacks, and flavourful claypot rice cooked with dashi. I could eat the rice on its own but it's even better with the accompanying condiments that are wasabi-flavoured konbu, premium ikura and Japanese pickles.

Shabu-shabu sets include either the US Black Angus Beef ($29) or the Hokkaido Pork Loin ($29).  Both were great but i preferred the fluffy texture of the beef. The sets are accompanied by fresh seasonal vegetables as well as two house dips – dashi ponzu and sesame.

I'm always craving for Japanese food and this is not an easy craving to satisfy given that we live in the East and there're not many decent Japanese restaurants. So when Rakuya popped up a fellow foodie's IG feed and i saw that their omakase are priced from $48 onwards, i immediately made a reservation for dinner. 

Rakuya presents Japanese cuisine with an Asian twist, with signatures like Mapo Chawanmushi with Foie Gras and Ba Kut Teh Udon. The Asian flavors may sound like a marketing gimmick but the typically strong flavors were toned down to the Japanese dish profile. Just don't go there expecting traditional Japanese dishes/experience/service.

The omakase set menu, priced at $48/88/128, comprises an amuse bouche, an appetiser, a cold dish, a hot item, a hot dish, a main, rice or noodles, a soup and dessert. We gave the $48 and $88 menus a go. To accompany the food, a selection of sakes are available,  including seasonal ones from various regions in Japan.

We start with an oyster with a spicy flavored ice, similar to Tobasco. The chunks of ice were quite jarring when eating the creamy and plump oyster. It would be better if the ice were more finely shaved. The appetiser was an octopus with tobiko which i can't remember anything of. 

For the $48 set, salmon carpaccio with homemade ponzu and truffle oil was served. I must say that this Italian presentation was quite tasty. A mini sashimi platter was served for the $88 set, and included chutoro (my favorite tuna sashimi cut), salmon belly, scallop, and also a skipjack tuna (aka bonito) with ginger flower. The sashimi was pretty decent. 

Chawanmushi was served in both sets. I preferred the one with ikura. It's simple and comforting, as compared to the super rich and confused one that is topped with pan-seared foie gras with a slightly spiced mapo tofu sauce. 

We had a simple minced chicken and vegetables cooked in dashi for the $48 set. This is typical of Japanese home-cooking and all i needed was a bowl of Japanese rice to go with this. Think of it like a Japanese version of a Taiwanese minced meat dish. My favorite part was the brinjal that was stewed in the chicken stock!

Jr really enjoyed the Gindara with miso, which was firm and fatty. Miso and cod is always a winning combination. 

We had the Kurobuta Miyazaki Black Pork Neck marinated with ginger onion for 48h with dry chili and red miso in the $48 set. This is one of the chef's personal favorite. The first taste was kind of like the local satay, with a light sweetness from the red miso. The meat certainly has a nice bite but it was a tad dry for me.

You get what you pay for in the more expensive set, that is the A4 Hokkaido Wagyu with seaweed pepper, salt, grated wasabi. The flavor is a lot lighter in this dish, as compared to the pork neck skewers. The different condiments bring out different characteristics of the beef. 

Another comforting Japanese dish was the Chicken soup with tsukune. I enjoyed the fluffy ball of meat in the light broth. A hand roll was served with this and mine had a fat scallop in it. Unfortunately, the rice was lacking in seasoning. 

The signature Kurobuta Ba Kut Teh with Inaniwa udon was served for the $88 set. It smelled like the traditional pork rib soup but the flavor was a lot more subtle to complement the delicate udon. The hidden gem in this dish is the stewed daikon. Surprisingly, it worked rather well. I can see why this is a hot favorite with the guests.

We had a horrible dessert which was a berry yogurt mousse. Be glad to know that the dishes are frequently changed so you would probably get a different meal from ours altogether. The restaurant also serves set lunches and a la carte plates.

I wouldn't mind going to Rakuya occasionally for a slightly different Japanese meal but i guess the search continues for our staple Japanese meal spot in East Coast. 

Rakuya

89 East Coast Road, Singapore 428790

Tel: +65 6440 7071

Daily: 12 - 3pm, 6 - 11pm

We are all aware of the many Japanese restaurants hidden in Cuppage Plaza, but do you know there's one hidden in plain sight just opposite the building? Sushi Chiharu by Tamaya Dining is tucked within Tamaya Dining, another casual Japanese restaurant. Expect an intimate night of intricate Japanese dining featuring fresh Japanese seasonal produce at this 12-seater omakase restaurant, whose flagship in Osaka is a three-time Michelin recommended Bib Gourmand (2016 to 2018).

Quality and consistency is expected of the food delivered at Sushi Chiharu. Sushi Chiharu handpicks the best chefs to work at their Osaka branch, and only a selected few get to be posted to their regional outlets. The chefs prepare two menus at the Singapore outlet, a 18-course Omakase Menu ($140) and a 10-piece Nigiri Sushi Course ($90). All items are served a la minute at the open sushi counter. 

The 18-course includes three appetisers, two seasonal sashimi, a seasonal dish, the restaurant's signature 10-piece nigiri sushi, a soup and dessert. We started with a pumpkin soup with caviar. I loved the distinct dashi flavor in this Tsukiji pumpkin purée. 

Next bite was the chunky Taraba Kani Kimi Sunose with Kimizu- grilled king crab legs with a vinegary egg custard.

The fatty Hokkaido sardines were complemented with a refreshing sharp ponzu. I thought that the acidity helped take the edge off the fish.

The sashimi course consisted of horse mackerel and chutoro. There was also aburi chutoro which melted perfectly. 

The tempura course was Hamo- Daggertooth Pike Conger. I enjoyed the light fragrant batter which didn't overpower the fluffy fish. 

Haenuki rice is used in the signature sushi course for its unparalleled softness, distinct grains, and how well they mold together. This rice is cooked with kombu, rice vinegar, and a touch of salt and sugar, to enhance its natural flavours. I love love love the rice and also how each piece of sushi is perfectly sized to pop into my mouth. 

The Ika Somen Nigiri features thinly sliced squid (like noodles) topped with squid ink salt and a light drizzle of Japanese lime.  

Kisu- Sand borer.

Edomae sushi is served here and thus there are several cured seafood dishes. Cured tuna may sound like a salty bomb but the special blend of soy sauce that Sushi Chiharu marinates the tuna in brings out the sweetness of the fish. 

In the preparation of Aji Su Arai Nigiri, Aji (horse mackerel) is submerged in a homemade vinegar blend between one to three minutes. It is then sliced and scored, and topped with finely chopped spring onions and ginger, and lightly brushed with soy sauce to finish. Again, the tartness cleverly cuts through the strong flavor of the Aji.  

Moving on, both the Bafun and Murasaki Uni (sea urchin) tantalized my palate. Who can say no to Uni?!

Prior to this Grilled Botan Ebi course, we had been tortured the whole night by the heady aroma of the grilled prawns that other diners were having. The sweet shrimp is served two ways- plump sashimi with marinated roe, and a crispy grilled prawn head stuffed with sushi rice. 

This was pure happiness. 

The Aburi Barracuda Kamasu was served with wasabi and salt. I thought it was a tad spicy.

Anago Nigiri is uniquely prepared by first boiling the Anago (sea eel), then grilling it atop a sasa leaf on the hibachi grill. The result is fluffy cloud-like flesh with a touch of earthiness from the sasa leaf. This is finished with a light dab of sansho pepper and a glaze of a sauce reduced from a combination of soy sauce and its own juices.

I can never say no to hotate and this one is coated in umami tare. Love that luxurious texture! 

Sushi Chiharu's signature is Kerayaki, their unique take on tamagoyaki made with locally sourced eggs. Egg whites are whipped up into a meringue and the yolks are folded in.

This results in an airy and slightly sweet sponge cake. A small amount of sushi rice is wrapped within the egg  layers (i'm not sure why though). I mean i could have a block of it on its own as a dessert.  

We ended the meal with a comforting miso soup with water lily.

The meal ended with a sweet Japanese melon which turned into juice when we bit into it. MAGIC. One can could also enjoy a wide range of seasonal sakes by the bottle, ranging from $118 to $300.

I really enjoyed my time at Sushi Chiharu. Great good, great price, great service. Be sure to make your reservation!

Sushi Chiharu

45A Cuppage Rd, Singapore 229464

Tel: +65 6835 3639 (Reservations are required for dining from 6pm to 9pm.)

Mon - Sat: 6 - 11.30pm

Sun & PH: 6 - 10.30pm 

Dashi is the ‘Broth of Life’ to the Japanese- it is the backbone to all Japanese dishes. At NAMI Restaurant & Bar, dashi is an art mastered to perfection by Head Chef Shigeo Akiba. While some fine dining restaurants in Singapore only have 1 to 3 dashi for their dishes, Chef Akiba showcases up to 8 different types of dashi in the refined dashi-forward menu, all prepared in-house using meticulous age-old methods and best picks of kelp and bonito and superior seafood.

To better appreciate this elixir of life, i'd suggest checking out Nami's monthly Dashi workshop  ($118/pax includes a 4 course lunch) where Chef will break down the various components of the dashi and you'll get to compare how superior dashi compares to the commercial hondashi.

TLDR version, awesome dashi at NAMI, it's damn labor intensive to make, and i'm ruined for life because i only have hondashi at home.

Aren't you tired of the usual communal or cafe brunch offerings yet? Well JW Marriott Singapore South Beach comes to the rescue with their classy brunch "A Japanese Affair" at Akira Back. Buffet it is not. Instead, you get to feast on an 8-course brunch designed by Executive Chef Tomoyuki Kiga.

Customize your own brunch with the varied choices provided. For your sake, i've expanded my waistline just to taste everything, so that you wouldn't waste your calories! Start with some AB Sake Junmai Ginjo (30ml) instead of the regular soda or Gemmaicha that is included in the course.

I was half worried that a huge pizza would show up on the table for this carb course. Well turns out that the pizza is more of a thin crunchy cracker. Both the tuna and mushroom are lovely! If you want a rich and robust flavor, go for the truffle mushroom. The tuna with onion is rather refreshing too. 

For the Zensai course, i'm not too sure what we had but it's probably the salad of the day. Loved the presentation of this crunchy salad, adequately spiked by a spicy goma sauce. The way to eat this is to smash it all and mix it together. 

The Sakana course is either the Sashimi or Sushi. Pick 3 from the list of fresh fish that is flown in twice weekly from Tsukiji (where else right?). The regular selection of maguro, hamachi, shake, unagi, tako, and tamago is available.

For a Japanese restaurant, i didn't think the sushi rice was up to standard, it definitely needs more seasoning in it. The fish were alright, but the unagi was a tad rubbery. 

The Agemono course of tempura presents 3 deep fried items of your choice. White fish, ebi, soft shell crab, eggplant, sweet potato and shiitake are available. While i enjoyed the seafood, i thought the batter could less heavy as it held a fair bit of excess oil. 

Cleanse your palate with either the vodka lychee granita or raspberry sorbet before moving on to the mains! I recommend the tender Beef cheek with soy bordelaise, honey roasted carrot, oba kimchee; or the Spring chicken, done in a spicy Korean spicy marinade.

The grilled Hamachi Kama was rather plain, and the chirashi-don failed me with their rice. 

Not full still? Well after the Garlic fried rice or Hosomaki roll, you'll arrive at slumberland in no time.

I'd go with the crunchy and fragrant garlic fried rice for sure, even though you may need more than a couple of mints after. 

For desserts, the Shiratama was gorgeous. I loved the milk pudding that held up all the little Japanese sweets.

The Matcha cake was rich but the sweetness was balanced by the tart strawberry compote. I enjoyed both, but the pudding was just right to end the heavy meal.

Akira Back, JW Marriott Hotel Singapore South Beach

30 Beach Road, Level B1M, Singapore 189763

Tel: +65 6818 1914

Weekend Brunch: 12 - 3pm