Kakurega – Modern Yakitori and Sake Bar [MEDIA INVITE]

Shime Saba Aburi 

Kakurega (The Lair) is a new Japanese Sake Bar, which opens in December 2020, in Smith Street, Chinatown. Kakurega in Japanese means a hideout. As a sake bar, it is a place to get away after a busy day at work or think of it as a place to meet up to enjoy charcoal-grilled yakitori and sake.

Kakurega - The Lair

Kakurega occupied 3 stories of the shophouse, with a seating capacity of 50. It has four private rooms: 2 larger ones able to seat eight diners and their other two can accommodate four diners. The ambience is cosy with modern Japanese restaurant decoration. We were seated on the second floor, where one side of the wall filled with sake bottles.

Private Dining Area 8 Pax
Image Credit: Kakurega

We started our tasting session with Eihire (Sun-Dried Stingray Fin, $7.80), Kawaebi Karaage (Deep-Fried Kawa Shrimp, $7.80) and Kawahagi (Dried Leather Jacket, $6.80). The kawaebi karaage is my favourite, as it is crispy and crunchy The Eihire and kawahagi almost have the same texture, but the kawahagi has a softer and enjoyable compare to the usually dry eihire. All these three side dishes are nice to enjoy with beer or sake.

Eihre, Kawaebi Karaage & Kawahagi

Eihire

To accompanied the starters, we were served Kakurega house sake, Issyou Koufuku Junmai Ginjo ($98 for 720m, $168 for 1800ml). According to LD, the sake is light and easy to drink.

Kakurega house sake, Issyou Koufuku Junmai Ginjo

Shime Saba Aburi (Flame-Seared Cured Mackerel, $10.80). Plump and juicy mackerel fillet. You can taste the vinegar cured in the mackerel and the lightly torched infused a touch of smoky flavour in the fish. Delicate and reduced the fishy flavour in the mackerel, served with crunchy seaweed on the side.

Shime Saba Aburi 

Shime Saba Aburi

Gyu Tataki (230g Meltique Beef with Garlic Chips, $18.80). It is a good value from the price point. The beef is tender, covered with sweet and tangy sauce. In a certain cut of the steak, you sometimes get that unpleasant bite of the muscle, which is a bit hard to chew. For the garlic chips, Kakurega should use sliced garlic, which has a bigger and wider surface instead of chopped garlic, to give the dish more class.

Gyu Tataki

Gyu Tataki

Hotate Mentai (Scallop with Mentai Sauce, $6.80). One of the best dishes of the night. A huge plump and juicy scallop covered the delicious mentai sauce. It is so good, you will be asking for more. Yum Yum.

Hotate Mentai 

Hotate Mentai

Niwatori Karaage (Deep-Fried Chicken with Sesame Dressing, $6.80). An unusual version of karaage served at Kakurega. Usually, tori karaage is marinated in mirin and oyster sauce, resulting in a sweet taste of the chicken meat. However, here, the chicken meat tasted tangy, almost like the cured saba. The exterior is crispy and served with sesame dressing and the usual Japanese mayonnaise. Not sure if I will order this again though.

Niwatori Karaage

Niwatori Karaage

We finally reach the Yakitori section. We started with Apsara Bacon (Asparagus wrapped in Bacon, $3.80) and Mozzarella Chizu Maki (Creamy Mozzarella wrapped in Beef Short Plate $6.80). The asparagus and bacon is a classic yakitori combo, consist of crunchy asparagus wrapped in crispy and salty bacon. Yum.

Aspara Bacon & Mozzarella Chizu Maki 

The creamy mozzarella wrapped in beef short plate impressed me. Juicy beef cuts covered the sticky and chewy cheese. Juicy and delicious, though you must eat this fast before the cheese hardens.

Mozzarella Chizu Maki & Aspara Bacon 

Buta Enoki (Enoki Mushroom wrapped in Pork, $3.80) and Tori Momo (Chicken Thigh, $3.80). LD and I were quite surprised when we bit into these two sticks. The taste is very subtle, almost unseasoned. When we ask the manager, they said due to the feedback from the customer, they have tone down on the salt seasoning. LD ask for red pepper powder to spice up these sticks. Regular izakaya and yakitori fans, please take note when you order the yakitori, you might need to have them salt it more to get the taste that you are used to.

Buta Enoki & Tori Momo

Chashu Ringo Sauce (Pork Belly with Apple Sauce, $6.80). Not the usual bold, sweet and sticky chashu sauce, instead the focal taste comes from the apple sauce. You can see the apple puree on top of the pork belly slices.

Chashu Ringo Sauce 

Chashu Ringo Sauce 

Overall, it was a unique yakitori experience at Kakurega. It is not the traditional Japanese yakitori style, instead, Kakurega dares to challenge the norm to come out with a new, creative and healthier version of the yakitori to pair with their sake. If you are looking to try something new, give Kakurega a try. Kanpai! Cheers!

Private Room for 4 Pax
Image Credit: Kakurega

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

Promo details: All-You-Can-Drink Liquid Buffet @ $59

Kakurega (The Lair) has just launched an All-You-Can-Drink Liquid Buffet. 

2 Hours Free Flow of Selected Japanese Sake & Asahi Beer

Yamagata Issyou Koufuku Junmai

Yamagata Issyou Koufuku Junmai Ginjo

Hakkaisan Honjozo

Asahi Draft Beer

Available Monday to Saturday, 5pm -10.30pm

Food & Drink: 6.75/10

Value: 6.75/10

Service: N/A (Media Invite)

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

Kakurega (The Lair)

12 Smith Street

Singapore 058926

T: +65 6223 0102

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

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

IG: @kakuregasg

OH:

Mon – Sat, 17.00 – 22.30

Closed on Sunday

Menu Available Online

The Parlour Mirage – Good Food X Good Beer [MEDIA INVITE]

Yakitori Platter @ The Parlour Mirage

The Parlour Mirage is a craft beer taproom / restaurant that recently opens along Owen Road at Farrer Park neighbourhood. The Parlour Mirage (‘TPM’) is on a quest to serve uproarious fusion cuisine and dream-essenced craft beers where you least expected. 

The Parlour Mirage

The craft beers on the tap are carefully curated based on their unique taste profile, brewery and most of them are highly rated in Untappd, App usually used by those beer connoisseurs. To partner, the craft beer is the culinary delight inspired by modern Japanese and Mediterranean cuisine, helmed by all-femme kitchen. 

Staircase to 2nd Floor

While the gastronomic adventure is happening on the1st floor, TPM is part of a greater ecosystem. In collaboration with The Parlour Singapore, located on the 2nd floor, a newly opened artist hub that houses music studio, creative studios and more, founded by artist, Jaye. It is a conducive environment for artists to learn, create, produce and share. There is also an Ableton Certified Training Centre and Second Life the flea market. The overall setup is just super cool. 

Music Studio

Ableton Certifed Training Centre

Second Life the flea market

Back to the 1st floor, we started our tasting with Chicken Karaage ($12). Huge chunks of chicken thigh marinated in sake, sugar, soy sauce, ginger and garlic, then deep-fried to perfection. The exterior is crispy, while the interior is juicy and succulent. I can taste the marinate in the flesh. Though it is served in mayonnaise, I feel the chicken is tasty enough on its own. 

Chicken Karaage

Chicken Karaage

Fried Cheese ($10). It looks like tater tots; however, this little bite-size popcorn is filled with aged cheddar. Crispy exterior followed with a strong aged cheddar cheese flavour. If you don’t like the strong flavour of cheese, you might want to give this a miss. 

Fried Cheese

Fried Cheese

Yakitori Platter, [clockwise from top left] consist of Eggplant ($4.50), Pork Belly ($6.50), Salmon Belly ($9.50), Chicken Thigh ($4.50), Hokubee Beef Cubes ($9.5), King Oyster Mushroom ($6.50), Quail Eggs ($4.50), Okra ($4.50). US Scallop ($9.50) and Tsukune ($6.50). 

Yakitori Platter

Yakitori Platter

The Yakitori is actually a perfect pairing with the craft beer. Alas, I am unable to consume alcohol, so I have to stick with my ice water. 

Devil’s Peak Lager (South Africa) & Heretic Caramel Moo’chiato (USA)

My picks for the yakitori are: tsukune, these mince chicken balls are juicy and succulent. Grilled perfectly, resulting in the melts in your mouth sensation. The fattiness from the salmon belly produces a crisp yet flaky bite of the salmon flesh. 

Tsukune

Salmon Belly

Meanwhile, the texture of King Oyster Mushrooms with the sweet yakitori sauce is just irresistible. The okra yakitori taste really surprised me. Frankly, I am not an okra fan, however, the version here is slightly charred and delivery a crisp texture absents of the gooey texture that I dislike most. Yum yum. 

King Oyster Mushroom

Okra

Instead of ordering the yakitori individually, it will be more worth it to order the platter. 

Staircase to 3rd floor

Studio Stools

Served together with the yakitori platter is sharing plate of pita and dips platter. Consist of [from top anti-clockwise] Guacamole, Hummus, Pesto, Tzaziki, Fried Mantou, Asian Slaw, Pita Bread and Sweet Butter Corn. Frankly, my first impression is that the balance is out of whack as there are more dips compared to the pita bread and fried mantou. Later on, it was explained to us that the dips are to be paired with the yakitori as well. Now, it makes sense. 

Pita & Dips Platter

I like the unique brown colour pesto and Asian slaw made from purple cabbage. Both dishes offer a unique twist of flavour, yet helps to offset the fattiness from the yakitori. The sweet butter corn is delicious; however, the portions are just too small even for 1 person including the pita bread as well. 

If you need something more filling, TPM also offers donburi. Hokubee Beef Don ($24). The Hokubee Meltique Beef offer a nice smoky aroma and juicy beef texture, while the Kombu Cream with homemade pickled radish, chopped spring onion and soft boiled egg deliver a creamy umami flavour with a touch of tanginess. 

Hokubee Beef Don

We end the meal with Stracciatella ($15). A soft Italian cheese using buffalo milk, mixed with honey, nuts, grilled sweet corn and grilled plum. An explosion of flavours in your mouth. Sweet, savoury, crunchy, smoky, crisp and creamy. Although this dish is geared towards a savoury dish, I think this will work well for desserts. 

Stracciatella 

Stracciatella

The décor of TPM was inspired by Japan’s gold-accented Tottori dessert and beige dunes. The word Mirage in the restaurant name can be attributed to the Mirage sighting in the dessert. Though the restaurant is filled with a rich gold colour, you will feel at ease as due to the balance colour combination. Of course, the 12 craft beer taps under the Singapore palm tree logo will be the centre of TPM universe. 

The Parlour Mirage

Overall, the Japanese x Mediterranean cuisine at The Parlour Mirage is geared as a perfect companion for the craft beers. The Yakitori, Chicken Karaage and Stracciatella are a must-try here. Cheers!! 

Pit Stop - After too many beers

Thank you Naomi from The Linch Agency and The Parlour Mirage Team for hosting us. 

Food & Drinks: 7.25/10 

Value: 6.25/10 

Service: N/A (Tasting Invitation) 

Ambiance: 7.5/10 

Budget per Person: $26-$50 

The Parlour Mirage 

140 Owen Road 

Singapore 218940 

T: +65 9654 5687 

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

IG: @Theparlourmirage 

Menu : https://order.waitrr.com/restaurants/680/menu 

[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/-