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] Kiyoshi – Inaniwa Udon and Wholesome Japanese Restaurant [MEDIA INVITE]

Inaniwa Udon @ Kiyoshi Japanese Restaurant

Kiyoshi means pure, clean and clean in Japanese. True to its name, Kiyoshi Japanese Restaurant (‘Kiyoshi’) focus to provide light and wholesome meal for customers. Kiyoshi pride itself on fresh ingredients prepared using an innovative, contemporary approach.

Kiyoshi Japanese Restaurant

Kiyoshi specialised in Inaniwa udon, a type of udon made in the Inaniwa area of Inakawa Machi, Akita prefecture. This cream colour udon is hand-stretched and is slightly thinner than regular udon, yet thicker than sōmen, or hiyamugi noodles. Other highlights of Kiyoshi include sashimi, donburi, ramen, yakitori and affordably priced bento sets. Not forgetting, Kiyoshi is also known as an Izakaya, a casual place for ‘after-work drinking’

After trying their bento set from the delivery menu (review is available here), we attended the Media Tasting for their Dine-In Menu.

Nice Tea Cup at Kiyoshi

We started with Tofu & Avocado Salada with Sesame Dressing ($11.80). There are a lot of texture happening in this dish, from the leafy vegetables, crunchy cucumber and capsicum, juicy cherry tomatoes, creamy avocado and silky tofu. Bind all the ingredients together is the aromatic sesame dressing. A refreshing start to the meal.

Tofu & Avocado Salada with Sesame Dressing

Currently this salad is complimentary for diners who spend $10 and above.

Next up is the Temaki (hand-rolled sushi). We have Soft Shell Crab Temaki ($7.80), Unagi Temaki ($7.80), Salmon Ikura Temaki ($9.80) and Tuna Mayo Ebiko Temaki ($4.80). There were four of us, so each one chooses one type of temaki.

Temaki

I went for the Unagi. This luxurious hand roll is fillings include unagi (eel), cucumber, unagi sauce. The fillings are very generous as I can taste the juicy unagi till the last bite of the maki. LD tried salmon ikura as the salmon roe is just too attractive for her, based on her description, every bite burst out the freshness of the roe and salmon.

Unagi and Soft Shell Crab Temaki

Tuna Mayo Ebiko Temaki & Salmon Ikura Temaki

Following the temaki are Nigiri Sushi consists of Salmon Sushi ($3.80 for 2 pcs), Kanpachi Sushi ($4.80 for 2 pcs) and Maguro Sushi ($6.80 for 2 pcs); and Salmon Mentai Roll ($12.80).

Salmon Sushi

Maguro Sushi, Kanpachi Sushi & Salmon Sushi

The sushi’s are fresh, well made, however, it is not those that will give you the WOW sensation. Instead, it was the special maki that made me go WOW. The prawns are firm and crunchy, rolled with the right portion of rice and topped with super delicious aburi salmon and homemade mentai sauce. I think if you order anything with mentai sauce here, it won’t go wrong.

Salmon Mentai Roll

For the Yakitori Range, we were served Chicken Yakitori ($2), Buta Bara ($2.50), Enoki Maki ($3), Gyu Cheese Maki ($4.50), Cheese Maki (pork - $3.50) and Aspara Maki ($3). We had a great impression from the beef yakitori for the delivery menu. This time around, the Gyu Cheese Maki sure get out two thumbs up. It was succulent and the cheese fillings just enhance the flavour of the beef.

Yakitori

For the pork, the Aspara Maki got our nod of approval, combing the fatty pork belly with crunchy asparagus. We find the buta bara is a bit lean, we were hoping for pork belly to be fattier. To spice up the yakitori, there are three dips served: yakitori sauce, curry and ume (plum) salt.

[From Left to Right] Chicken Yakitori, Buta Bara, Enoki Maki, Gyu Cheese Maki,
Cheese Maki (pork) and Aspara Maki.

Aspara Maki

We finally get to try Kiyoshi speciality, Inaniwa Udon. We tried their cold udon, Tem Chirashi Udon ($16.80) and Vegetarian Inaniwa Udon (Hot Soup, $14.80).

Tem Chirashi Udon

The Tem Chirashi Udon is cold Inaniwa udon with assorted tempura: scallop, cherry tomato, mushroom, avocado and capsicum. The udon is lightly seasoned and in each bite, you can taste smooth and bouncy udon. The crispy assorted tempura compliments the udon perfectly.

Tem Chirashi Udon

Meanwhile, the vegetarian Inaniwa udon is a simple version of soup udon. The udon is softer, yet the vegetarian broth is warm and comforting. The toppings include beancurd skin, fried beancurd, seaweed, shiitake and shimeji mushrooms introduce contrasting flavour and texture to the dish.

Vegetarian Inaniwa Udon

Other main dishes that we tried are Pork Katsu Curry Rice ($11.80) and Tempura with Cha Soba ($19.80). The portion of the pork katsu curry is about medium in size. The pork katsu is on the lean side, I think it can be better if the meat has more fats. However, the curry sauce sure hits the spot.

Pork Katsu Curry RIce

The green tea soba is al-dente and comforting. The tempuras are well executed and the star of this dish. The batter is light, crispy coating provided the perfect vessel for the prawns and vegetables. Though the soba is good, I will probably order the tempura with cold Inaniwa udon for that extra chewiness.

Tempura with Cha Soba

Kiyoshi is designed and decorated for family comfort in mind. The design is clean, with light walnut wood colour elements. There are booth seating area, normal dining tables and of course the coveted chef’s table, where you can see the chef at work. The seating area is spacious and you won’t feel squeezy. As it is in Amoy street, you can also have your lunch meeting or after-work gathering here.

Part of Dining Area

Part of Dining Area

Overall, it was a delightful dining experience. The Inaniwa Udon dishes are a definite must-try here. The sushi, yakitori, curry and soba are good as well. A wholesome Japanese family restaurant. Kanpai!! Cheers!!

Chef's Table

Cheers!!

Thank you very much Jennifer Yeo Consultancy and Kiyoshi Team for the delicious meal

Food & Drink: 7.5/10

Value: 7.75/10

Service: N/A (Media Drop)

Ambiance: N/A (Media Drop)

Budget per Person: $11 - $25

Kiyoshi Japanese Restaurant

75 Amoy Street

Singapore 069894

T: +65 6223 0995 / +65 9366 6419

W: https://inline.app/order/kiyoshi/amoystreet (Online Order)

F: https://www.facebook.com/75amoystreet/

IG: @Kiyoshi.75

OH: Daily 11.00 – 22.00

*** Kiyoshi Takeaway

Order through:

- Online: https://inline.app/order/kiyoshi/amoystreet

- Call +65 6223 0995 or - Whatsapp: +65 9366 6419

- Email: info@kiyoshi.com.sg

* Islandwide delivery is available at $11. Minimum order is $30/-

Dashi Master Marusaya – Umami Dashi Shabu [MEDIA INVITE]

A4 Wagyu Beef Dashi Shabu 

Dashi Master Marusaya is the flagship restaurant of the Marusaya group, specialising in traditional Dashi. Dashi Master Marusaya is managed by Japanese katsuobushi wholesaler Marusaya, who is dedicated to all-natural dashi, Japanese soup stock, to bring out the natural flavours of the ingredients.

Dashi Master Marusaya

Katsuobushi is a dried, fermented and smoked skipjack tuna. Dashi Master Marusaya (‘DMM’) offers natural dashi-based using a carefully selected katsuobushi, especially Satsuma 2-year-old hongare-honbushi, and in which the natural dashi here are made together with kombu to deliver that complex umami flavour.

Satsuma 2-year-old hongare-honbushi Katsuobushi

Shaved Katsuobushi

In March 2020, DMM launched its special Signature Dashi Shabu Course featuring seasonal appetiser, chawanmushi (steamed egg custard), assorted sashimi (3 kinds), a seasonal dish, dashi shabu shabu, udon or porridge and dessert. Ala carte menu is also available.

Alcohols

We had the pleasure to attend the Media Tasting before the Circuit Breaker in Singapore commenced and we were treated with a unique dashi gastronomic journey.

We started our meal with Taberu Katsuobushi (Half Dried Bonito Fish Jerky - S$15). The first time we tried half dried of katsuobushi. This is a half-dried bonito, shaved about 2mm thick and served with mayonnaise. It tasted like fish jerky, with a salty soy sauce flavour. The mayonnaise adds a creamy and eggy taste to it plus offsetting the saltiness. A bit of chewing is needed but a good dish to go with your beer / other alcohols.

Taberu Katsuobushi

Taberu Katsuobushi

Ohitashi (Blanched Spinach with Dashi Sauce - $9). Served chilled, the spinach infused with dashi sauce. Together shaved katsuobushi, chilled dashi sauce and cherry tomato it made a refreshing appetizer.

Ohitashi 

Agedashi Tofu (Deep-fried Tofu with Dashi Sauce - S$12). The tofu is coated with sweet potato flour and fried, served submerged in dashi sauce and topped with shaved katsuobushi. The tofu is soft and smooth, coated with chewy layer of potato flour skin. The dashi sauce provided it with a complex umami broth. Let’s just say, the agedashi tofu in regular Japanese restaurants will not appeal to me anymore.

Agedashi Tofu

Agedashi Tofu

Dashi Oden (S$20). Ingredients include homemade chicken meatballs, fishcakes, konjac, daikon and hard-boiled eggs. The homemade chicken ball is succulent and packs with flavour. Frankly, the juiciness of the chicken balls was unexpected. The fishcake and konjac are bouncy, while the daikon not only soak up the dashi it also adds a sweet flavour to the dashi. The hard-boiled egg just completes the oden experience.

Dashi Oden

Dashi Oden - My Portion

Next up is the Dashi Shabu Set, we are sampling the A4 Wagyu Dashi Shabu (S$68 per pax) and Pork Dashi (S$48 per pax).

Pork & A4 Wagyu (Portion for 3 pax)

The Vegetable Base of Shabu

The vegetable base of the shabu are Chinese cabbage, carrot, kale, tang oh, leak, shimeji, shiitake and myoga / Japanese ginger. Not forgetting the silken tofu as well. Then the dashi soup is poured into the pot and heated up. We were told that it is best to lower the fire to simmer after the dashi reaches the boiling point. This will prevent the stock from turning bitter.

Dashi Base - Ready to Boiled

For the sauce, you can choose between Japanese sesame sauce or Japanese Ponzu sauce. Additional dipping ingredients include chopped spring onions, grated spicy daikon and yuzu paste.

Additional Dipping Ingredients

The Dashi after 1st Boil

We started with A4 Wagyu that comes with dense marbling. We cooked it till medium and it just melts in our mouth. Moo Moo!! The A4 wagyu is already so good, I can’t imagine the A5 Wagyu.

A4 Wagyu

A4 Wagyu

Unlike the beef, the pork meat does not have marbling. Instead, the thick layer of fats at the top is equivalent to the marbling in the beef. We cooked it a tad longer than the beef, it produced juicy and succulent pork meat, with a slight chewiness in it. Yummy.

Pork

Pork

For the staple, you can choose between homemade udon or porridge. We are glad that we got to try both. The udon is thick, silky, bouncy and packs with flavour. Udon lovers should not miss out on this homemade udon. LD, the udon lover, give her two thumbs up!

Homemade Udon

Homemade Udon

The porridge at the end of shabu or hotpot is kind of comfort food for me. The combination of rice, eggs, chopped green onions with intense dashi broth is just a perfect ending for a shabu-shabu meal. We were filled to the brim with the udon before, but the soothing porridge gave us the perfect ending for the savoury dishes.

Porridge

Porridge

Desserts were  Ice Cream ($6). I choose Black Sesame and LD choose Green Tea. There are also an option for vanilla. Both the ice creams are solid, creamy and packs of punch.

Desserts

The décor of the restaurant feels classic, covered with lots of wood elements. DMM is a 90-seater restaurant, where you can fit 48 pax inside and 42 pax alfresco plus 3 private rooms. LD and I prefer the indoor seats.

Part of Dining Area

Bar Seating

Overall, it was an eye-opener dashi culinary experience. The quality of the dashi made with katsuobushi and kombu are just amazing. It elevates the natural flavours of the ingredients in the dish and delivering the complex umami flavour. Definitely, a place to try for Japanese cuisine and dashi shabu. Cheers!!

Dashi Shabu at Dashi Master Marusaya

Signature Dashi Shabu Course featuring seasonal appetiser, chawanmushi (steamed egg custard), assorted sashimi (3 kinds), seasonal dish, dashi shabu, udon or porridge and dessert.

- A5 Wagyu Beef $148++ per person

- A4 Wagyu Beef $108++ per person

- Pork $88++ per person

Dashi Shabu Set

- A5 Wagyu Beef $108++ per person

- A4 Wagyu Beef $68++ per person

- Pork $48++ per person

- Homemade Chicken Meat Ball in Hotpot $38++ per person

Special Promotion for Chubby Botak Koala Reader – Free Ice Cream  (choice of Green Tea, Black Sesame or Vanilla). Just quote Chubbybotakkoala.com or show my blog, you can enjoy this special offer.

Thank you very much Jennifer Yeo Consultancy and Dashi Master Marusaya for hosting us.

In addition to Dashi Master Marusaya, the group also owns MAI by Dashi Master Marusaya at Bukit Pasoh Road, TEN Sushi at Robertson Quay and Monte Risaia at Duxton. (Click on the link for the review of the other restaurants).

Food & Drinks: 9.25/10

Value: 9/10

Service: N/A (Media Tasting)

Ambiance: 7.25/10

Budget per Person: $26 - $50; $51 - $80; $81 and Above

Dashi Master Marusaya

86 Robertson Quay

#01-01 Robertson Blue Singapore

Singapore 238245

T: +65 6732 0383

W: https://marusaya.sg/en/

F: https://www.facebook.com/Marusaya.sg/

IG: @Marusaya_Singapore

OH:

Mon – Fri: 17.00 – 23.30 (LO 23.00)

Sat, Sun & PH: 12.00 – 23.30 (LO 23.00)