Back in July 2011, a reader left the following comment on my post on Aoki that I’ve kept in mind ever since.
I go to another Nogawa trained Chef Bernard Tang at Kaiho Sushi for his Chirashi lunch set.
Fast forward 4 years later and Kaiho Sushi continues to exist amidst the ever-changing restaurant landscape in Singapore. Let’s be honest – 4 years in the restaurant world is much more than just 4 years with the number of openings and unfortunately closures, in a month. That sort of longevity, I hoped, would speak volume about the quality of the meal that I was about to have.
We had the Chirashi set (S$30++)that came with a bowl filled with fresh slices of fish (including salmon, scallop, swordfish and ikura), a small serving of chawanmushi (pictured below) ending with a scoop of ice cream.
For S$30++, we were definitely more than satisfied with the quantity and quality of the sashimi and walked out of the restaurant feeling delighted at our value-for-money meal.
Date: January 28, 2015 • By Glenn Lee • Comments 1
Bara Chirashi – S$18++
In the last few weeks, I’ve been seeing photos of JIN Fine Dining appear on my Instagram and that got me interested in trying out this establishment. That’s the power of social media activation! Moreover, it’s a short 10 minute stroll from my office in Raffles Place.
Granted, most of the posts on Instagram were of what should be invited tasting sessions for their omakase dinners but the occasional mention of affordable chirashi sets being available for lunch was music to my ears stomach.
After a few visits to the restaurant located on the first floor of Great World City, I have come to like Kuriya Dining – especially so for their lunch sets ($45++ if memory serves me well). If anything, the quality of the food and level of service never seems to deteriorate regardless of how busy the restaurant gets. The lunch sets change on a monthly basis which makes for a greater reason to visit the restaurant ever so often.
Instead of having all the dishes presented to you all at once like a bento box, the dishes are served to you on a per course basis, much like a Western meal.
In the recently released 2012 edition of “The World‟s 50 Best Restaurants” list, Waku Ghin was placed at 39th – even higher than Chef Tetsuya’s other restaurant in Sydney, Tetsuya (76th).
Dinner at Waku Ghin currently goes for S$400++ upwards for a 10-course degustation menu. Signature items include Marinated Botan Shrimp with Sea Urchin and Caviar and the Australian Wagyu with Wasabi and Citrus Soy.
A less expensive option would be to try the recently launchedsix-course degustation lunch available only on Fridays which is priced at S$250++ per person (available from 12:00pm – 2:00pm).