Issho Izakaya – Family Friendly Izakaya

Issho Izakaya is a concept by Neo Group serving an extensive array of Japanese dishes. Issho is a Japanese word for together. Issho Izakaya (“Issho”) aims to be a place for family and friends to come together and enjoy a good meal. Under the guidance of Japanese Chef Consultant Takayuki Fukushima, the culinary team also serve an impressive line-up of kushiyaki.

Issho Izakaya @SingPost Centre

This review is for the SingPost Centre outlet. The food offering is very extensive and here are some of the must-order items.

Sushi Tacos. The seaweed sheet is coated with tempura batter and deep-fried in the shape of a taco shell. It is then filled with sushi rice and toppings. My picks for the toppings are Unatama ($6.80) – eel & tamago; and Lobster Salad ($6.80) - chilled lobster chunks. The eel & tamago have a sweet and umami flavour, while the lobster salad is crunchy and refreshing.

Sushi Taco - Lobster Salad

Sushi Taco - Unatama

Sashimi Moriawase ($44 for 15 pcs). Some of the sashimi will change depending on the season. The sashimi is always fresh and beautifully plated. I like the use of lime here, as it gives a refreshing taste compared to just dipping the sashimi into the shoyu.

Sashimi Moriawase

Tako Karaage ($8.80) and Salmon Skin Chips ($6.80). I like the thickness of the salmon skin here. It is thick, crispy and you can feel the “shiokness” through the crackling sound when you bit into it. Meanwhile, the Tako Karaage has a nice crisp and addictive chewiness.

Salmon Skin Chips & Tako Karaage

Kushiyaki – Black Angus Ribeye Foie Gras ($8.50). An amazing combination. On the first bite, you get juicy succulent ribeye. Followed by creamy, fatty texture and melt-in-your-mouth sensation of the foie gras; Then repeat. Let’s just say 1 stick will not be enough. Of course, the Black Angus Ribeye ($7.50) is another option for those who don’t like foie gras.

Kushiyaki – Black Angus Ribeye Foie Gras 

Kushiyaki – Black Angus Ribeye Foie Gras

Black Angus Ribeye Foie

Hotate Yaki ($4). Plump and juicy scallops, grilled to perfection. Tsukune ($3) is the standard for judging Japanese Kushiyaki or Yakitori. It is crisp externally, followed by sweet marinated soft minced chicken packs with flavour. Nicely done.

Hotate Yaki

Shiitake ($2.80). Plump, juicy and bursting with mushroom umami flavour.

Shiitake

Buta Bara ($4). Grilled Nagano Pork Belly. Juicy, crisp and #Porkgasm. Tori Kawa ($4.50), it delivers a combination of charred crisp externally and chewy skin texture internally. Yummy.

Buta Bara

Unlike other izakayas that will heavily season their kushiyaki because they want you to drink, Issho just lightly seasoned theirs and allow the natural flavour of the proteins or vegetables to shine.

Tori Kawa

Tori Kawa

During lunch hour, Issho offers lunch set menu as well. LD like their Bara Chirashi Don Set ($25.90). The chopped sashimi is fresh and the portion is generous. Served on top of Japanese rice, together with appetiser, Japanese clear soup and desserts, it is a good combination for lunch.

Bara Charashi Don

The service is friendly and helpful. The décor of the restaurant is Japanese-centric with an open concept. The diners can see clearly the view outside the restaurant, and the same goes for people outside looking in. While most izakaya you can feel it just cater to the adults and drinking crowd, Issha is also suitable for family and office dining destinations.

Overall, we have visited this outlet a few times and we like it. The food is good, reasonably priced and friendly environment. Make sure you order the Kushiyaki. Kanpai!! Cheers!!

Food & Drink: 7.75/10

Value: 7/10

Service: 7.5/10

Ambiance: 7.25/10

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

Issho Izakaya @SingPost Centre

10 Eunos Road 8

#03-103, SingPost Centre

Singapore 408600

T:+65 6592 1218

W: http://isshoizakaya.com.sg/greatworld/singpostcentre-menu/ 

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

IG: @isshoizakaya

OH:

Mon – Fri: 11.00 – 15.00, 17.30 – 22.00

Sat & Sun: 11.00 – 22.00

Menu and Other Outlet info available from their website.

Ten Sushi – 6th Anniversary [MEDIA INVITE]

Assorted Sashimi "Ten Special" 

Ten Sushi by Marusaya is celebrating its 6th anniversary in November 2021. A casual Japanese dining concept by Marusaya group, Ten Sushi offers an extensive menu for a small restaurant, however, their signature sushi, sashimi and hand roll to are a must-try. Here are the highlights from their menu.

Assorted Sashimi "Ten Special" ($58). This beautifully plated sashimi consists of salmon, tuna, yellowtail, mackerel, prawn, octopus, squid, scallops, uni and oysters. All the ingredients are fresh and cuts of the sashimi are thick and generous.

Omakase Sushi

Omakase Sushi (12-piece sushi, roll sushi, $49). Signature sushi combination at Ten Sushi. Provided a good spread of 12 different types of premium sushi, seafood including uni, unagi, tuna belly, salmon belly, scallops and more; plus, roll sushi. Each of the sushi is delicious on its own, providing a good insight into the top-notch quality ingredients used by Ten Sushi. Presented in a slim long plank, it just gave added a WOW factor to the sushi.

Squid and Uni Sushi

Unagi Sushi

"RAINBOW" 6 kinds of Seafood Rolls ($28). Each avocado roll is topped with six different types of sashimi and generously drizzle with tobiko and ikura. Each of the rolls delivers a distinct taste and if you are looking for a different flavour, try to squeeze a drop of lemon juice for that little spark.

"RAINBOW" 6 kinds of Seafood Rolls 

"RAINBOW" 6 kinds of Seafood Rolls 

Sakoshi Oysters from Hyogo Prefecture ($34 for 6 pieces, $60 for 12 pieces). The oysters served at Ten Sushi are always outstanding. It is fresh, creamy and subtly sweet. Drizzle in Japanese soy sauce and topped alternately with ikura and tobiko, it just enhances the flavour of the oysters with its contrasting flavour and texture.

Sakoshi Oysters

Sakoshi Oysters

No MSG Special Ramen, the broth is made from fish (Marusaya signature dashi stock) and pork bones. The complete set Ramen and Pork Char Siu & Egg is $19.80. The milky broth is creamy and robust, while the ramen is bouncy with a good chewy bite to it. The egg is cooked to perfection, while the char siew is tender and succulent. All the ingredients combined to create a good bowl of ramen.

Ramen and Pork Char Siu & Egg

If you don’t like a certain ingredient in ramen, you can also order the following: Ramen ($12.80), Ramen and Egg ($14.80) and Ramen and Pork Char Siu ($17.80). Actually, I don’t mind having just a bowl of Ramen “naked” or without toppings.

Ramen and Pork Char Siu & Egg

Of course, dining at a Japanese restaurant will not be complete without a bit of alcohol. Give their “I Love Sushi” Sake ($110) a try.

Sakoshi Oysters with "I Love Sushi" Sake

Overall, it was a great meal and a nice experience returning to Ten Sushi. The food is always good and their new ramen is just comforting. This is the first time we dine at Ten Sushi in the afternoon, the natural lights just brighten up the place nicely plus it is nice to take photos. Kanpai!! Cheers!!

Happy 6th Anniversary Ten Sushi!!

Thank you very much Jennifer Yeo Consultancy and Ten Sushi Team for hosting us.

Note: In addition to TEN Sushi, the Marusaya Co., Ltd also owns Dashi Master Marusaya at Robertson Quay and the Japanese Italian Omakase restaurant, Monte Risaia at Duxton.

Food: 8/10

Value: 7.75/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $51 - $80

TEN Sushi by Marusaya

60 Robertson Quay

#01-09 The Quayside

Singapore 238252

T: +65 6735 0383

W: https://www.bitejapan.sg/ten-en

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

IG: @Tensushibymarusaya

OH:

Fri – Sun, Lunch, 12.00 – 14.30 (L.O. 14.00)

Mon – Sun, Dinner, 16.30 – 22.30 (L.O. 9.45)

[CLOSED] Wa-I Sushi – Luxurious Omakase Experience [MEDIA INVITE]

Aburi - Flame Torched A5 Wagyu Beef

Wa-I Sushi is a new Omakase restaurant located at The Scarlet Hotel. This 14-seater restaurant is helmed by chefs Simon and Steven, who have extensive experience in Japanese cuisine. Using the freshest and finest seasonal ingredients air-flown from Tokyo’s Toyosu Fish Market three times a week, both chefs have the freedom to curate and execute innovative specialities.

Wa-I Sushi - Shopfront 

Wa-I Sushi - Chef's Table

The main menu here is the Omakase Set, priced at $200++ per pax. Let us take you through the gastronomic experience at Wa-I.

Wa-I Sushi - Dining Area

Wa-I Sushi - Table Setting

Appetizer Two Kind, Lobster Salad and Seaweed in Vinaigrette. The lobster salad is thick, rich and creamy. Meanwhile, the seaweed in vinaigrette has a jellyfish like texture, immerse in tangy seasoning. Not only it opens up your appetite, it also balanced the richness of the lobster salad.

Appetizer Two Kind, Lobster Salad and Seaweed in Vinaigrette

Appetizer Two Kind, Lobster Salad and Seaweed in Vinaigrette

Four Kinds of Sashimi, from the left Akami Zuké (Marinated lean tuna from the upper part of the back), Suzuki (Japanese sea bass) with Caviar and Truffle Oil, Otoro (fatty tuna) and Shima-Aji (striped jack).

Four Kinds of Sashimi

A gastronomic journey of different type of sashimi. Shima-Aji has a clean taste with a slightly chewy texture. Akami Zuké has a silky texture marinated with soy sauce plus a touch of spiciness. Suzuki flavour is usually very mild, providing a perfect base for the pairing with caviar, truffle oil. Otoro is the pinnacle of sashimi, where the flesh just melts in your mouth. We can never get bored of this. This was just WOW!!

Four Kinds of Sashimi

Nimono (Cooked dish), Sea Bream with Burdock, Carrot and Radish. A Japanese style clear fish stew. The sea bream tasted fresh, firm and subtly infused with the flavour of burdock, carrot and radish. It tasted light, yet complex with multiple flavours at the same time.

Nimono (Cooked dish) -

Sea Bream with Burdock, Carrot and Radish

Nimono (Cooked dish) -

Sea Bream with Burdock, Carrot and Radish

Yaki Mono (Grill Dish) -Tiger Prawn Mentaiyaki. Perfectly grilled fresh tiger prawn, sweet, crunchy topped with rich and creamy mentai sauce. It should be eaten with the red pickled ginger sprout, which will tame the richness of the mentai sauce.

Yaki Mono (Grill Dish) -Tiger Prawn Mentaiyaki

Yaki Mono (Grill Dish) -Tiger Prawn Mentaiyaki

Aburi, Flame Torched A5 Wagyu Beef. A5 is the highest rating of wagyu beef that is full of marbling. It is so fatty; it is best to consume in moderation. Chef Simon slightly seasoned the beef with pink Himalayan salt before torching it with the utmost care. It is cooked to a rare point of doneness and served with salad and homemade dipping sauce.

Chef Simon torching the A5 Wagyu Beef

I recommend you ate the first slice without the sauce, this will allow you to enjoy the superb texture and flavour of the A5 Wagyu Beef. The pink and marble slice of A5 Wagyu Beef just fatty, smoothy, silky and melts in the mouth effortlessly. #Beefgasm.

Aburi - Flame Torched A5 Wagyu Beef

The homemade sauce is tangy and packed with a spicy kick, unlike the regular Japanese dipping sauce. Meanwhile, the bitter salad with tangy vinegar dressing complemented the Wagyu beef nicely.

Aburi - Flame Torched A5 Wagyu Beef

Homemade Dipping Sauce

Soup Meatball, Tofu Miso Soup. A soft and flavourful chicken meatball with delicate tofu complements the clean taste of miso soup.

Soup Meatball, Tofu Miso Soup

Soup Meatball, Tofu Miso Soup

Up next are the different types of Sushi. Shima-Aji (striped jack) Nigiri with Wasabi Tobiko. It is smooth, silky with the subtle pops from the tobiko.

Shima-Aji (striped jack) Nigiri with Wasabi Tobiko

Aka Ebi (red shrimp) Nigiri topped with Uni (sea urchin). Fresh, crunchy with creamy umami finish from the uni.

Aka Ebi Nigiri topped with Uni

Aka Ebi Nigiri topped with Uni

Hirame (flounder) with Mentaiko and Edible Flowers. Chewy and crunchy, with delicate edible flowers.

Hirame with Mentaiko and Edible Flowers

Hirame with Mentaiko and Edible Flowers

Chutoro (medium fatty tuna) with Mayo and Tobiko (flying fish roe). Solid maguro flavour, topped with mayonnaise infused with herbs flavour.

Chutoro with Mayo and Tobiko

Chutoro with Mayo and Tobiko

Uni (sea urchin) Roll. #Unigasm Experience!!!

Uni Roll

Uni Roll

Dessert Sea Salt Ice Cream. The ice cream taste was a bit bland in the beginning. We asked Chef Simon to sprinkle a touch of Himalayan salt on top of the ice cream, and the flavour just burst out. Yummy, a nice ending to a superb Omakase dining experience.

Dessert Sea Salt Ice Cream

The décor of the restaurant is cosy and decked in wooden furnishing. The best seating area of course is the Chef’s Table. However, due to the safe distancing measure, the seating there is limited.

Overall, it was a superb dining experience. The menu is carefully curated with the freshest and luxurious ingredients, suitable for that special occasion. The little touch of edible vegetables and herbs elevate each of the dishes. A place to consider for Japanese Omakase Experience. Kanpai! Cheers!

Thank you very much Jennifer Yeo Consultancy and Wa-I Sushi team for hosting us.

Food & Drinks: 8.5/10

Value: 6.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $81 and above

Wa-I Sushi

33 Erskine Road

#01-01, The Scarlet Hotel

Singapore 069333

T: +65 9724 0123

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

IG: @Waisushi.sg

OH:

Tue – Sat: 12.00 – 14.30; 18.00 – 22.00

Closed on Sun & Mon.