Shinya Izakaya – A Tasty Izakaya Experience [MEDIA INVITE]

Shinya Izakaya (“Shinya”) is a NEW Izakaya in the Lively Boat Quay precinct specialising in fresh sashimi, kushiyaki (skewers), Agemono (deep-fried dishes), Yakimono (grilled dishes), Itamemono (stir-fried dishes) and Donburi (rice dishes). In partnership with an experienced F&B operator, Shinya Izakaya is set up to deliver a tasty izakaya dining experience.

Shinya Izakaya

The meal started with Assorted Sashimi -Amberjack, Hotate (scallop), Akami (bluefin tuna), Tai (Japanese sea bream) and Salmon ($48). It is nicely presented in Japanese sashimi-style plating. Each of the sashimi is thickly sliced, placed on the bed of crushed ice and complete with refreshing greens. Although the presentation looks good, the sashimi did not match the beautiful plating as we find the taste a bit ordinary.

Assorted Sashimi

For the sashimi, I would recommend that you go for their premium cuts, Salmon Belly ($14), Otoro (premium bluefin tuna belly. $48) and Shima Aji (striped jack). Each of the cuts looks fresh and lively. The shima aji and salmon belly are fatty and chewy; while the otoro just slowly melts in your mouth.

Otoro, Shinma Aji & Salmon Belly

We tried Ei Hire (dried stingray fin, $12) and Gobo Stick Karaage (deep-fried burdock stick, $6) from the Appetiser. The dried stingray is sweet and chewy, serve with mayonnaise dip. It is a good snack to accompany your drinks.

Ei Hire

Ei Hire

This is the first time I tried Gobo (burdock) stick karaage. It has a crispy exterior, followed by a juicy and moist interior. It is surprisingly tasty, like eating sweet potato fries.

Gabo Stick Karaage

Gabo Stick Karaage

Buta Kakuni (stewed pork belly, $12). The presentation is slightly different compared to other izakayas. Usually, the pork belly is served in cube form (like dong po pork), meanwhile, the version at Shinya is sliced like our Chinese braised pork belly style. The pork belly is soft and fork tender. The braising sauce penetrated well into the meat, making it an enjoyable dish.

Buta Kakuni

Buta Kakuni

Chicken Teriyaki ($12). Another unique Shinya style. The outer part of the chicken is well caramelised with teriyaki sauce, giving it a uniquely crisp texture and intense teriyaki flavour. I suggest you eat it with cucumber, tomato and salad.

Chicken Teriyaki

Chicken Teriyaki

Saikoro Steak (pan-fried diced premium beef, $25). The beef is juicy and tender, complete with the unique Meltique beef umami flavour. I find the beef is a bit overcooked and the mushrooms are over-seasoned.

Saikoro Steak

Saikoro Steak

Kushiyaki / Skewers: Tebasaki (Chicken Mid Wings, $3), Enoki Bacon (Pork Belly Enoki, $$3), Tsukune (Chicken Meat Balls, $2.50), Shiitake ($2), Shishito (Japanese Green Pepper, $$2.50).

Kushiyaki

Kushiyaki

When it comes to Japanese izakaya or teriyaki, the benchmark is usually their chicken balls. At Shinya, the chicken ball is sweet, juicy and with a touch of charred on the exterior. Nicely done. The pork belly is crisp, while the enoki is juicy as it absorbs the fats from the pork belly nicely.

Tsukune

Tendon (Crispy Prawn with vegetables on Rice, $15). When it was served to our table, it did not give us a WOW feeling. The bowl is too big for the serving, making all the ingredients seems to be small. Meanwhile, the tempura feels a bit oily, likely because it was fried not the required temperature. Need to re-look at the plating and execution of this dish.

Tendon

Kama Shioyaki (grilled yellowtail collar, $20). The skin is crispy and the flesh is moist and juicy. The yellowtail collar is well seasoned, we just need to drizzle the lemon zest to bring out the flavour. A must-try dish at Shinya.

Kama Shioyaki

Kama Shioyaki

While I do not drink, LD and the rest have Hokkaido Kanjyuku (Junmai Daiginjo) aged sake ($118 per bottle) to accompany the meal.

Hokkaido Kanjyuku (Junmai Daiginjo)

Premium Sake Menu

Sake Menu 1

Sake Menu 2

When we visited Shinya, the restaurant was only open for 1 week. LD and I find it familiar when we first enter the restaurant. We then realise that Shinya Izakaya took over from a yakiniku restaurant, as you can see from the round cover in the middle of the table. The furniture is well-seasoned and hopefully, it will be rejuvenated as it goes.

Food Menu

Overall, Shinya Izakaya will offer something different from the restaurant line-up on Boat Quay. We like their Premium Sashimi, Kama Shioyaki, Kushiyaki and Buta Kakuni. There is still some slight teething issue that needs to be resolved as the restaurant is still in its infancy. Do check them out when you are around the Boat Quay area. Kanpai! Cheers!

Wine List 1

Wine List 2

Food & Drink: 7/10

Value: 6.75/10

Service: N/A (Tasting invitation)

Ambiance: 6.5/10

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

Shinya Izakaya

79 Boat Quay

Singapore 049867

T: +65 8112 8028

W: https://shinya-izakaya.business.site/

F: https://www.facebook.com/shinyaizakaya79

IG: @Shinyaizakaya

OH: Daily 16.00 – 03.00

Menu Available Online

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.

Bento

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

W: http://kyoaji.com.sg/

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

IG: @Kyoajisg

OH:

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)

[CLOSED] Ippin Cafe Bar – Japanese Home-cook Meal that's Better Than Mom [MEDIA INVITE]

IPPIN Cafe Bar

Ippin Cafe Bar ('Ippin') is a one stop shop, where people can enjoy classic Japanese home-style dishes with Japanese beverages and even purchase directly imported Japanese products. Ippin Cafe Bar was set up in October 2014 by Miss Ayumi Fujishiro, with the mission to help out her father in setting up the Singapore outpost. If you have a chat with this lady, you will not notice she is from Japan as she speaks perfect Singlish.

The Bar

Display Area 1

[CLOSED] Sankai Japanese Restaurant: 30licious Menu at S$30++

Sankai Japanese Restaurant

30licious meal is back in town. The collaboration between HungryGoWhere and American Express brought us $30++ deals in 30 days. But not to worry, if you do not have Amex card, the price will be $35++. Reservations need to be made online through HungryGoWhere.

Sankai Japanese Restaurant is located at Liang Seah Street, or more popular known as steamboat lane, as most of the restaurants here are known for their steamboats. Browsing through the menu available online, we realise Sankai offered one of the most complete meal.

30 licious $30++ Meal

Tamoya – The Best Udon in Town

Tamoya is the home of Sanuki Udon, which is characterised with its extremely delicious and super chewy texture. Sanuki Udon is very popular in Japan because it had won TV Champion Best Udon maker in Kagawa Prefecture. The secret of Tamoya udon are: great chewy texture, the golden white broth, hand made side menus and the proud people who serve the udon. This review is based on Little Devil and I's first experience with Tamoya second outlet, in Chinatown Point, Singapore.

Tamoya ordering process is similar to a fast food chain.

At first you decide on the type of udon you want, hot or cold; Regular or Large

Then Proceed to this counter to order.

When you get your udon, choose what toppings you want. (Tempura, sushi, or even rice dish)

When its done, make the payment at the counter and proceed to add free condiments to your udon or toppings. They have wasabi, soya sauce, tonkatsu sauce, spring onions, crumbs, etc.

Condiments1

Condiments 2

Everything here is in self service mode, including returning your bowl at the end.

As this is our first visit and everything looks so yummy. We decided to order 3 regular type of udon. Kake (serve with Golden Broth), Bukkake (serve with thick soya sauce taste), and Zaru (cold). On my first slurp of the udon, I realise the texture of the udon is thick, very springy, resilient and tasty. The clear golden broth and soya broth taste quite robust, complement the udon perfectly. To experience the most springy texture of the udon, you should try the cold (zaru) version. The cooling process make the udon contracted, resulting in 'helping' the udon to be more springy and resilient compare to the hot version. Frankly speaking, I am a more ramen than udon person because it become soggy if it is served hot, however after trying Tamoya udon, it really change my opinions on udon totally. Yummyyyyy!!!

Kake (serve with Golden Broth)

Bukkake (serve with thick soya sauce taste)

Zaru (cold)

For the toppings, we ordered the Fried Chicken ($2), Chikuwa (fish cake) Tempura ($1.50), Kitsune ($1), Prawn Tempura ($2.50) and Shitake Mushroom ($1) to share. The Fried Chicken is huge and crispy. It is well marinated and tasty. The prawn tempura is slitted open and it is quite big. It is well battered and fried to a perfect tempura texture. The same can be said on the shitake and chikuwa. Tamoya ensure the toppings are always fresh and crispy, the chef only fried a little batch of food each time, depending on the demand.

Prawn Tempura & Shitake Mushroom

Fried Chicken , Chikuwa (fish cake) Tempura

We actually bought a riceball to try. However, we were to full after the udon and when we reach home, we left the rice ball in the car overnight. So can't tell how it taste.

Rice Ball

As a gentle reminder, we have to clean up our mess and return the tray to the designated shelves after we complete the meal. Don't you just love the Japanese efficiency. Our MOM must love them dearly for being supportive!!! There is not much of service needed, but the chef and staff is very warm and friendly.

Overall, we totally enjoyed our dining experience here. The udon is just superb. I think if you roll it into a ball, you can use it a squash ball replacement. The food is nice, the price is reasonable and the service is very fast. How I wish my office is nearby Chinatown and it will be my favourite lunch destination. Cheers!!!

Food & Drink: 8.5/10

Value: 8.5/10

Service: 7/10

Ambiance: 7/10

Budget Per Person: $11 - $25

Tamoya
68 Orchard Road

#06-11/12, Plaza Singapura

Singapore 238839

T: +65 6261 6182

W: https://tamoyaudonsg.com/ 
F: https://www.facebook.com/tamoya.sg
IG: @Tamoyasg
Op Hours: Daily 11.15 – 21.30

Previous Location:
133 New Bridge Road
#B1-48/49, Chinatown Point SC
Singapore 059413

177 River Valley Road
#01-32 Liang Court SC
Singapore 179030