Thursday 16 January 2020

Kyoaji Dining – CNY 2020 [MEDIA INVITE]

Kyoaji Yu Sheng 

Celebrate this Chinese New Year with Kyoaji Dining. Kyoaji means “Taste of Kyoto”, Japan’s former capital city and the seat of the Imperial Court over a thousand years. Executive Chef John Phua and his team drew inspirations from the rich culinary tradition in Kyoto and fuse it with different cooking styles and ingredients from around the world.

Kyoaji Dining Entrance

Part of the Dining Area and Chef's Table

This year, Kyoaji Yu Sheng ($48++, U.P. $68++) is a reunion culinary creation that you can look forward to. Combining the usual shaved vegetables of carrot, radish and cucumbers with Kyoaji ingredients such as seaweed, bonito flakes, danmuji (yellow pickled radish), gari (pink pickled ginger), mushroom, pomelo, almond flakes, sunflower seeds and pumpkin seeds.

Kyoaji Yu Sheng 

The final topping is the salmon sashimi, dressed with oil and Kyoaji’s homemade plum sauce. It delivers a refreshing and delicate crunchy texture in the Yu Sheng. Best of all, the homemade plum sauce just continues to tease your palate to keep scooping this delicious Yu Sheng until finish.

Kyoaji Yu Sheng 

During this Chinese New Year period, Kyoaji will also be serving XO Sauce Chawan Mushi ($15). The smooth and silky steam egg served with the topping of fragrant and fiery XO sauce, scallops, prawn and crab stick.

XO Sauce Chawan Mushi

We also tried dishes from their regular menu. Toumorokoshi Kakiage (Corn Tempura, $15). Crispy exterior followed with sweet, juicy and bursting corn kernels. A quick dip in tempura sauce introduces a delicate savoury flavour that accentuates the sweetness of the kernels.

Toumorokoshi Kakiage (Corn Tempura)

Gyuniku Aburi Maki (Seared Beef Roll, $30). Nice mini bite-size of sushi. In between the sushi rice and seaweed is a sweet pickled radish, topped with nicely torched thick beef slices and mentaiko sauce.

Gyuniku Aburi Maki (Seared Beef Roll)

Gyuniku Aburi Maki (Seared Beef Roll)

Zuwai Kani Tama Mushi (Snow Crab Meat Steamed Egg, $16). Unlike the XO Sauce Chawan Mushi, the snow crab meat steamed egg is a delicate version of chawan mushi. The smooth and velvety egg, create a base for the natural sweetness of snow crab meat to shines and the earthy flavour from the mushroom. In between bites, it is good to scoop some of the tobiko for the salty burst of the sea.

Zuwai Kani Tama Mushi (Snow Crab Meat Steamed Egg)

Bento ($35), part of the lunch menu at Kyoaji. A complete set of meal consists of Salad, Chawan Mushi, Eel, Tempura, Sashimi, Pickles, Rice, Soup and Desserts. The sashimi is fresh, while the tempura is crunchy and juicy. I like the unagi here, as it is plump, juicy and the sauce is just right. Nicely complementing the rice.


Overall, Kyoaji Dining will provide you with an alternative place to celebrate this Chinese New Year. Meanwhile, their unique and delicious takeaway Yu Sheng will complement your gathering or reunion dinner nicely. Cheers!!

Our Meal

Note: Kyoaji Yu Sheng $48++ (U.P $68++) will be available from 16 January to 08 February 2020 for dine-in and takeaway. *t&c applies. 

Part of the Dining Area

Part of the Dining Area and Entrance to One of the Private Room

Private Room
Thank you Kristine and Kyoaji Team for the tasting invitation. 

Food & Drink: 8.5/10
Value: 7/10
Service: N/A (Tasting Invitation)
Ambiance: 9/10
Budget per Person: $51 - $80; $81 and Above

Kyoaji Dining
111 Somerset Road
#02-05/06 Triple One Somerset
Singapore 238164

T: +65 6694 4068 / 6694 3058
IG: @Kyoajisg
Mon – Fri: Lunch, 11.30 – 15.00 (LO 14.30)
Mon – Fri: Dinner, 17.30 – 22.30 (LO 22.00)
Sat, Sun & PH: 11.30 – 22.30 (LO 22.00)

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