In it, there’s sweet and spongy tamago, slices of baby cucumber and a medley of cubed seafood which is dressed lightly in a soy-based sauce. Have a taste of the various seafood in the Mazechirashi ($40), which is only available during lunch. Behind this counter are two wooden boxes which hold the day’s gifts of the sea: various colours and cuts of of fresh seafood. If you’re not dining in groups, the only seats available are at the counter, in front of a dramatically lit stage for sushi making. But it’s a place for moneyed regulars and sushi snobs anyways, so perhaps that’s appropriate. Where: Aoki (#02-17, 1 Scotts Rd., Shaw Centre, 6333-8015)Īoki’s entrance won’t be decipherable to anyone that doesn’t read Kanji. Word of caution: Hanare is largely self-service and the buffet reads more “cafeteria” than “restaurant”, so come with the right expectations to avoid disappointment.
#BARA CHIRASHI SAUCE PLUS#
It’s constituted of roughly cut chunks of various raw seafood marinated in a soy and wasabi sauce, plus ikura, spring onion, nori, sesame seeds and sushi rice. The Bara Chirashi ($17.90) is the star dish at this popular lunch-time place. This is exactly what’s for offer at Hanare, a spin-off of affordable Tanjong Pagar Japanese eatery, Teppei.
But if that low price included a small buffet of appetizers and tea, that would be unbeatable, unbelievable even. In our expensive city, a bowl of chirashi going for less than $18 would be considered a steal to many. Added bonus? At no extra cost, you’ll get extra goodies like miso soup, udon and ice cream thrown into the mix too. But if you’re watching your wallet, enjoy this dish during the lunch hour when it’s available for $52. You can expect generous portions of toro, maguro, botan ebi, scallop, uni, ikura, kinmedai, crab, salmon and ebiko. You’ll get a taste of Tsukiji Market’s best as there’s a considerable selection of seafood here. The glistening morsels of raw seafood found in this dish are flown into Singapore directly from the land of the rising sun. This order comes in an oversized (you’ll need two hands to hold it) ceramic bowl and the contents of the bowl nearly runneth over. Happening Hong Kong-born sushi restaurant, Sushi Kuu, won us over with the sight of their Assorted Sashimi on Sushi Rice ($65). Photo: Instagram Read Also: 10 best uni dishes in Singapore As if that’s not enough, there are luxurious dollops of luscious ikura and creamy uni spooned on as well. Usually reserved for nigiri sushi, this technique seals in the moisture of the fish and creates a slightly charred, flavourful exterior. It’s a lovely flash-flamed mixed bag of the day’s freshest fish. It’s raw-fish-be-gone as the restaurant’s longtime Singaporean chef, Ronnie Chia, puts his torch to work on slices of seafood to create the Aburi Chirashi (market price). Tatsuya, a stalwart in Singapore’s sushi scene, offers one of the most inventive chirashi dishes that we’ve seen on the island. Where: Tatsuya (22 Scotts Rd., Goodwood Park Hotel, 6887-4598) We eat our way through the best Japanese restaurants in town to find the best chirashizushi. It’s a lively expression of seasonal goodness a glorification of the ocean’s bounty sushi manifested in a substantial portion. Chirashizushi, a dish of succulent slivers of raw seafood which is artfully configured on a bed of vinegared Japanese rice, is, in our opinion, one of Japan’s most delectable culinary creations.
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