Hello Arigato (Upper Thomson)

Their insta-worthy tamago sando was something we definitely had to order. We all know Japan is famous for its convenience store tamago sandos and this was like a zhngged up and elevated version of it. Japanese 𝑬𝒈𝒈 𝑴𝒂𝒚𝒐, 𝑻𝒂𝒎𝒂𝒈𝒐𝒚𝒂𝒌𝒊, 𝑨𝒋𝒊𝒕𝒂𝒎𝒂 𝑬𝒈𝒈, was a triple eggsplosion! 🥚💥 Every bite was a mouthful of creamy egg and soft fluffy sando. Die hard egg lovers would definitely appreciate this.

This was a refreshing cold noodle dish featuring thin and smooth japanese somen immersed in a chilled tom yum broth. Similarly, this featured thinly sliced hokkaido sashimi scallops, and also blue swimmer crab too! The fresh seafood was topped off with ikura, adding a seafood sweetness that went well with the sourness of the broth. This didn’t really taste spicy to us, so not to worry if you don’t take spice well!

A short form for their Crispy Brussel Sprouts, this was a delicious plate of crunchy veg drizzled with a delightful garlic soy glaze, shallots and sour cream, with so much texture and flavour that would make any veggie hater reach for a second bite.
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Hello Arigato makes for a pleasant cafe hideout, and we reminisce their sandos and pastas often. Although their prices may be quite substantial, we do think they are worth a visit for the food and vibes.

[𝐨𝐮𝐭𝐥𝐞𝐭 𝐞𝐱𝐜𝐥𝐮𝐬𝐢𝐯𝐞]
The Whole Grilled Portobello Mushroom was generously adorned with 𝑯𝒐𝒎𝒆-𝒎𝒂𝒅𝒆 𝑻𝒓𝒖𝒇𝒇𝒍𝒆 𝑴𝒖𝒔𝒉𝒓𝒐𝒐𝒎 𝑱𝒂𝒎 and American Cheddar hugged between their shokupan. We were on the fence on getting this but we have no regrets after tasting how good it was! The portobello was so incredibly soft, bouncy and juicy, and the truffle aroma was bold and strong. The natural umami of mushroom was really extracted in this sando 🥰👍🏻

This dish was SO beautifully plated - the 𝒕𝒉𝒊𝒏𝒍𝒚 𝒔𝒍𝒊𝒄𝒆𝒅 𝒉𝒐𝒌𝒌𝒂𝒊𝒅𝒐 𝒔𝒄𝒂𝒍𝒍𝒐𝒑 𝒔𝒂𝒔𝒉𝒊𝒎𝒊 was laid out on a bed of spaghetti dotted with tobiko flying fish roe. The scallops were delightfully fresh and surprisingly, the mentaiko sauce mixed with the spaghetti was not heavy or jelat at all. It was a smart use of lemon zest to provide the much needed acidity!

How they made a mushroom vegetarian pasta so dang flavourful was truly beyond us. The 𝒔𝒎𝒐𝒌𝒆𝒚 𝒘𝒊𝒍𝒅 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔 𝒅𝒓𝒊𝒛𝒛𝒍𝒆𝒅 𝒘𝒊𝒕𝒉 𝒔𝒉𝒐𝒚𝒖 𝒃𝒖𝒕𝒕𝒆𝒓 𝒔𝒂𝒖𝒄𝒆 brought ANOTHER level of earthiness and umami, which paired extremely well with the crispy kale and parmesan cheese. We enjoyed this pasta a lot!