The Chirashi don comes with the usual assortment of fishes that you'll expect. The rice was served warm, similar to how the Koji guys do it. Not sure if which temperature is legit, but it sure was comforting on a wet week night. A good option if you're ordering a few dishes to share.
There's a lot on the extensive menu at this Somerset newcomer, but it's the quality of their Chirashi ($25) that bowled us over. Located at the front entrance of Hotel Chancellor @ Orchard, Zipang Japanese Dining Bar is helmed by three Japanese chefs, so you know your food is in good hands. Unlike other places where the chirashi can be a main, the one at Zipang is just enough for you to taste how fresh their ingredients are, but not so filling that you can't have other items. We reckon that the well-marinated cubes of sashimi on a bed of fluffy rice, topped with whitebait, makes a strong contender against Teppei's chirashi! For something heartier, order their specialty Crab Zipang Kama Meshi ($12) — traditional Japanese rice cooked in a small pot with generous chunks of crab meat and mushrooms. It takes 30 minutes to cook, so order this first before anything else. While waiting, the Deep-fried Eggplant in Special Sauce ($5) and the Asari Saka Mushi ($12) are both great for sharing.
Avg Price: $25 per person
Photo by Burppler Shawn Loh
Essentially Teppei-style but here salt level-perfect marinated sashimi chunks atop fluffy and comfortingly warm rice, with the addition of whitebait adding chewy bitterness and the sashimi being so remarkably fresh that its innate fishly sensuality shines through the often personality-inhibiting and one-note domination of marinade. 4.1/5
The menu is extensive and includes izayaka fare (grilled fish, skewers) and various noodle (ramen, soba) and rice (kamameshi, curry rice) dishes at a fairly seductive price point. The Chirashi was a Teppei-esque banger, the Sake-steamed Asari clam soup was a leeky surprise, and I know I will return very soon.
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Here, the confidently crunchy and chewy squid lazed around in an intensely flavoured, buttery and salty sauce, not one bit ashamed of its strong prehistoric squid essence. 4/5
