Tora Hachi – Comforting Donburi and Grill Food [MEDIA INVITE]

Tora Hachi Japanese Grill & Restaurant (“Tora Hachi”) is a Japanese-style grilled food restaurant, that offers a wide choice of skewers and donburi. In short, it is also known as Izakaya. Tora Hachi is the expansion of Kushiya at Westgate, elevating their brand from a shoebox kiosk to a full fledge restaurant in Holland Village and completing their offering with sakes and beers to complement their food.

Tora Hachi

We started our tasting with Gyu Don ($11.90) and Kimchi Slice Pork Don ($10.90). My first impression is that their servings are very generous. Both the beef and pork topping filled the bowl to the brim and can easily fill your stomach. I like the marinate in the gyudon as it gives a nice balance between sweet and savoury complete with umami finishing. For the kimchi don, the pork is tender and juicy, while the kimchi provided the acidity in balancing the meal.

Gyu Don

Both the dons are supposed to be served with Ajitsuke Tamago (ramen eggs). Usually, the Ajitsuke tamago is seasoned with soy sauce, till the egg white turns brown to show the soy sauce has been absorbed into the eggs. The version at Toro Hachi is lighter as the egg white is still bright in colour and the taste of soy sauce is minimum.

Kimchi Slice Pork Don

Hiyashi Udon ($6.80). Sanuki style udon served cold with onsen tamago. The thick, chewy and bouncy udon perfectly complements the housemade sauce, onsen tamago and seaweed. You need to mix all the ingredients before you slurp. It is cold, refreshing and tasted heavenly. Simplicity at its best. Yummy!!

Hiyashi Udon

Hiyashi Udon

Oyago Don ($11.90). Grilled thick juicy and succulent chicken thigh, covered with generous servings of seaweed. I like the texture and flavour of the chicken, but I just feel there is a disconnection between the ingredients. Maybe Tora Hachi can consider adding Oyakodon style of egg or onsen egg style to bind all the ingredients together.

Oyago Don

For the appetizer, we try Chicken Karaage ($9.80), Hane Gyoza ($12.80) and Edamame ($5.60). The fried chicken has a crispy exterior followed by a juicy and succulent interior. It is served with mayonnaise for dipping sauce. The edamame was done just right. Soft, moist and enjoyable.

Chicken Karaage

Edamame

The Hane Gyoza (also known as Gyoza with Wings). Each of the gyoza is interconnected through the thin piece of crispy sheet. The shape of this gyoza is rounder and more plum compared to the traditional gyoza. The skin of the hane gyoza is thicker and the fillings do not have the strong smell of chives, that usually come with regular gyoza.

Hane Gyoza

Hane Gyoza

For the grill section, we started with grilled vegetables. Onion ($3.20), Garlic ($3.20), Pepper ($3.20), Lady Finger ($3.20), Sweet Corn ($3.20), Oyster Mushroom ($3.20) and Shiitake Mushroom ($3.20). I must say, we are very surprised with the quality of the grilled vegetables. They are probably one of the best that we ever tried in izakaya around Singapore.

The Grilled Vegetables, Meat & Hane Gyoza

Sweet Corn - 2nd Round

We peel the onion layer by layer and each one of them is sweet and juicy. The oyster mushroom is tasty and plump. LD and RM enjoy the pepper and lady fingers, the vegetables that I don’t like. Not forgetting, the sweet corn, which has a nice balance of charred and sweetness. We ordered a second round because it was awesome.

Grilled Oysters Mushroom, Lady Finger, Shiitake Mushroom & Beef Ribeye

Grilled Onion

Grilled Paprika

For the grilled appetizer. Grilled Chicken Mid Wings ($8.90) are well marinated, succulent and full of flavours. We would prefer it to be crispier externally, however, the wet marinate does not allowed for super crisp skin.

Grilled Chicken Mid Wings

Grilled Chicken Mid Wing

Grilled Pork Belly ($9.80) is juicy and tender, while Yaki Ika (Squid, $10.90) is soft with a nice chewiness in each bite. While Grilled Shishamo ($6.80) get our seal of approval as well.

Grilled Pork Belly

Yaki Ika

Grilled Shisamo

For the protein on skewers, we tried Beef Ribeye Skewer ($4.20) and Chicken Thigh with Scallion ($4.20). The beef ribeye skewer is a must-order. Small cuts of beef are held together by the skewer, delivering juicy and well-marinated MOO MOO. I suggest you eat this while it is hot, if not the beef will be chewy.

Beef Ribeye Skewer

The chicken thigh with scallion has a crispy exterior with juicy and succulent interior. I did not try the scallion, but I enjoy the chicken very much.

Chicken Thigh with Scallion & Grilled Garlic

To accompany your meal at Tora Hachi, the group ordered Asahi Draft ($7.90, 300ml), Asahi Black ($8.90, 300ml). Since I can’t drink, I stick with Ice Genmai Tea ($2.80) and Coke Zero ($2.80).

Asahi Draft & Asahi Black 300ml

The décor of this place will make you feel like you enter an Izakaya somewhere in Japan. The front of the shop is decorated with big sake barrels, and once you enter the shop you will see the red lantern hanging from the wall all the walls are covered with Japanese illustration with red as the predominant colour. The dining tables and chairs are made from wood, complete with the QR code sticker to see the menu and place your order.

Part of the Dining Area

Part of the Dining Area

Overall, we find the food at Tora Hachi to be very comforting. The Hiyashi Udon, Gyudon, grilled vegetables (especially the grilled sweet corn), beef ribeye skewers and pork belly are a must order here. Tora Hachi delivers comforting and reasonably priced food and drink. However, I think there is room for improvements in the menu at Tora Hachi to cater for the more sophisticated clientele in the Holland Village area and stamp their presence there. Kanpai!! Cheers!!

Thank you very much Tora Hachi Team for the invitation and for hosting us.

Food & Drink: 7/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50

Tora Hachi Japanese Grill & Restaurant

29 Lor Mambong

Singapore 277687

T: +65 9067 3489

W: https://tora-hachi-jp-grill-restaurant.business.site/

F: https://www.facebook.com/ToraHachi8/

IG: @Tora.hachi8

OH:

Sun – Thu: 11.00 – 23.00

Fri & Sat: 11.00 – Midnight

Menu Available Online

[CLOSED] NY Verden – Josper Grill Showcase

For the past 2 years, LD & I have been taking our walking exercises seriously. Since Singapore’s weather is unpredictable, hot and humid, we sometimes clock our steps by taking a stroll in Changi Airport, including Jewel. We pass by NY Verden Bar & Grill (‘NYV’) countless times as it is on our walking route, and the open concept Josper Grill is the one that catches my attention.

NYV Chef's Table with Josper Grill

NYV delivers Modern European cuisine with the elements of smoking, grilling and the pairing of wood-fire cooking with natural flavours from the season’s best products.

NY Verden

We finally make our way to NYV for an early dinner at the end of May 2022. It was before the dinner service rush, so we did not make any reservations. Once we were seated, the service staff presented the hardcopy menu and ask us to place the order through the QR code on the table.

Part of the Dining Area

Dinner started with Fine De Claire Oysters ($1 each), part of the promo when LD ordered Sourgal Moscato ($19 per glass). The oysters are medium in size, fresh, plump, juicy and brainy. It’s like tasting the ocean with each slurp.

Fine De Claire Oysters

According to LD, the Moscato is slightly sweet, fruity and with a touch of acidity. It is easy to drink and goes well with the oysters.

Moscato & Oysters

Signature Calamari ($19). From the look, I thought the batter going to be crispy but hard. However, I was proven wrong. The crispy batter crumbled effortlessly, allowing you an easy bite at the juicy and slightly chewy calamari. The aioli is creamy, solid and complements the fried calamari nicely.

Signature Calamari

Smoked Beetroot Tartare & Burrata ($28). Supposedly smoked with apple or cherry wood. The intense beetroot flavour from the smoking process complements the creamy burrata. The pistachio and peas emulsion is very light, it softens the intense flavour of the smoked beetroot and enhances the flavour of the burrata at the same time. The crispy rice puff completed all the texture profiles on the plate. Absolutely Gorgeous!!

Smoked Beetroot Tartare & Burrata 

Josper-grilled Sea Bass ($28). The whole seabass is butterflied and backbone removed, then grilled to perfection. The exterior is charred, while the flesh is moist, juicy and flaky. The fish is lightly seasoned and we just need to complete the taste with a drizzle of fresh lemon juice. Perfecto!!

Josper-grilled Sea Bass 

The Seabass flesh

Grain-Fed Black Angus Ribeye ($45). The steak is grilled in the Josper grill with Jarrah / Oak Wood. Delivering medium-rare doneness, as per our order. It has a nice charred externally, while the interior is succulent. The steak is more of the meaty type, not those with a high level of marbling and melts in your mouth. The masala wine and bone marrow juice combination are creamy yet acidic, while the grilled tomato is plump and bursting with juice.

Grain-Fed Black Angus Ribeye 

Medium Rare

During our visit in May, NYV was running a promotion of 90mins Free Flow Alcohol (beer on tap & cider) for all diners with a minimum spend of $100 in a single receipt per table. Please check on the poster outside the restaurant.

Free Flow Cider

Free Flow Alcohol Poster

The décor of the restaurant is modern, steakhouse like and with the view of the waterfall at Jewel. It is a nice place to dine, especially when the lights or show at the waterfall are happening in the evening. On the other side restaurant, there is a chef’s table, with a bar height table and stools. For this seating, you can see the Chef in action with his Josper Grill preparing your meal.

Dining Area with Waterfall View

The level of service is varied. Our initial service person is nice and friendly, while the one delivering our food has a stiff unfriendly demeanour.

Overall, LD and I enjoy the food at NVY. They are tasty, flavourful and perfectly executed. We like the Oysters, Signature Calamari, Smoked Beetroot Tartare & Burrata and Josper-grilled Sea Bass. Cheers!!

Food & Drink: 8/10

Value: 7.5/10

Service: 7/10

Ambiance: 8/10

Budget per Person: $26 - $50; $51 - $80

NY Verden Bar & Grill

78 Airport Blvd

#03-227, Jewel Changi Airport

Singapore 819666

T: +65 8772 4227

W: https://nyverden.oddle.me/en_SG/

F: https://www.facebook.com/nyverdensg/

IG: @Nyverdensg

OH: Daily, 12.00 – 15.00; 18.00 – 22.30

Aburiya – Japanese Wagyu Yakiniku

Wagyu Akami Foie Gras 

Aburiya is a Japanese Yakiniku restaurant that prides itself in sourcing the best Wagyu all around Japan for the pleasure of your palate. In Singapore, they are located at Boat Quay and Robertson Quay. This time around we visited their Boat Quay outlet.

Aburiya @ Boat Quay

Aburiya at Boat Quay occupied 2 shophouses. One unit is for indoor yakiniku and the other is set up like a bar / izakaya-style with al-fresco seating.

While waiting for the charcoal grill to heat up and the meat to be sliced, we munched on Namuru Mori ($10) & Kimchi Mori ($10). Since it is Japanese yakiniku instead of not a Korean bbq, you need to pay for side dishes. Namuru Mori is a mixture of non-spicy Japanese side dishes include Beansprout, seasoned burdock, seasoned spinach and seaweed. While the Kimchi Mori consists of Chinese cabbage kimchi, radish kimchi, okra kimchi and cucumber kimchi.

Namuru Mori

Kimchi Mori

One of our makan kaki ordered Large Asahi Dry Beer, which comes with a mini side dish of pickled wagyu trimmings. It is fatty, juicy, soaked in tangy juice. It helps to open up your appetite.

Sidedish for Beer

Wagyu Akami Foie Gras ($18). For this wagyu and foie gras combination, we were not told how to cook it. However, after a bit of trial and error, I suggest you do the following. Grill the wagyu directly on the fire and the foie gras cooked on the aluminium tin. Once the beef is charred, cooked to rare take it out and let them rest. Once the foie gras is almost cooked, tossed the beef back into the tin, to absorb the butter and fats from the foie gras. Once the foie gras are cooked, take them out and eat the beef together with the foie gras. Although the combo is delicious, I find the foie gras here has a very strong gamy flavour.

Wagyu Akami Foie Gras 

Wagyu Akami Foie Gras - Cooked

Wagyu Roast Beef Yukke ($16) or known as Wagyu tartare. The raw beef is coated with fresh egg yolk and spring onion. Aburiya uses a leaner cut for the yukke, delivering a slightly chewy texture. I would prefer if they use a fattier cut, for that melt in your mouth sensation.

Wagyu Roast Beef Yukke

Tokusen Kazoku Mori ($88). This platter consists of 3 premium wagyu, outside skirt, wagyu finger ribs, pork belly, chicken, pork sausage, corn, mushroom and onions. We take this as a tasting platter. We grilled the outside skirt and wagyu finger ribs first, as they are the lean cuts plus vegetables on the sides Followed by chicken, sausage and pork belly. The idea is to start with average meat and finish off with the fattiest / best cuts.

Tokusen Kazoku Mori

The chicken is juicy and succulent, while the sausage is firm and full of flavours. The pork belly is sliced too thin, it does not leave a lasting impression. The outside skirt and ribs have less marbling and come with a bit of muscle. Therefore, it is chewy and meaty, preparing us for the best cuts to come.

For the 3-premium wagyu, you start cooking from the less marbled cuts to the most marbled cuts. You can’t go wrong with the premium wagyu. They are juicy, buttery, delicate and slowly dissolve in your mouth with each bite. Yummy!.

Beef Tongue

We followed it with 2 servings of Tokusen Wagyu Sirloin ($34 for 1st plate, $17 for 2nd plate) on promotion. Sirloin is probably is most balance cut for the wagyu. You don’t want your wagyu overly fat, because it will be too overwhelming for the palate. The proportion of the marbling and meat in the sirloin is just perfect, delivering a juicy buttery texture of wagyu beef. #beefgasm.

Tokusen Wagyu Sirloin

For the finale, we tried three different seasonings for the beef tongue. Tongue ($20), Negi Shio Tongue (Marinated with Japanese Leek Sauce, $22) and Atsugiri Tongue (Premium Cut of the beef tongue, $24).

Negi Shio Tongue

The regular tongue has a thick cut, delivering a crisp, bouncy and meaty texture of the tongue The leek negi shio has a thinner slice, yet the distinct sweetness from the leek marination enhanced the flavour of the tongue. Meanwhile, Atsugiri taste like a premium wagyu cut, it simply melts in your mouth. It is indeed an exquisite experience.

Atsugiri Tongue

Atsugiri Tongue

The décor in Aburiya is distinctively Japanese with light colour cedar wood dominate the seats, dining table and even the booth area. Service is friendly and efficient.

Part of the Dining Area

Overall, Aburiya delivers a wonderful yakiniku experience. The price is very reasonable and the wagyu cuts are excellent. We’ll return to try the rest of their menu. Kanpai!! Cheers!!

Food & Drinks: 7.5/10

Value: 7.25/10

Service: 7/10

Ambiance: 7.5/10

Budget per Person: $51 - $80; $81 and above.

Aburiya

78 & 79 Boat Quay

Singapore 049866

T: +65 6532 0365 / 8499 6064

W: https://www.aburiya.com.sg/

F: https://www.facebook.com/aburiya.singapore

IG:@Aburiyasg

OH: Daily 18.00 – 23.00

The Robertson Quay Outlet

60 Robertson Quay

#01-03 The Quayside

Singapore 238252

T: +65 6735 4862 / 9129 7242

OH:

Mon – Sat: 18.00 – 23.30 (LO 22.30)

Sun: 18.00 – 22.30 (LO 22.00)