Inochi

I also liked the miso mayonnaise sauce which Inochi provided as a dip with its tori karage.

I was kinda expecting a salty savoury flavour. Instead, their miso had a deep savoury and earthy flavour which was well balanced by the light creamy sweetness of the mayonnaise. It's very different but worked unexpectedly well.

Likewise, Inochi does their salmon mentaiko do well! They use a rather thick cut of salmon fillet which ensures that the fish does not dry out easily during the pan-frying process, remaining moist, flaky and subtly sweet.

We like that their mentaiko sauce was not overwhelming salty and savoury. We love mentaiko sauce but it sometimes can seem as with we are having mentaiko sauce over rice as you could hardly taste anything else in the dish. Inochi's however are always well balanced with notes of sweet, savoury and creamy richness.

I am a big fan of Inochi's sashimi offerings but their other donburis are actually quite good.

Their chicken katsu don comes topped with scrambled eggs, onions and chicken Katsu. Their chicken katsu is breaded with the same breaded batter used for their calamari rings so it remains shattering crisp after some time. Its also a matter of personal preference but I like that Inochi cooks their katsu separate from their scrambled eggs to avoid a soggy and 'wet' katsu.

I do still prefer their sashimi options though!

Besides the donburis, Inochi also serves sushi rolls.

We quite enjoyed their tuna avocado roll. The tuna sashimi was fresh and the avocado subtly rich and creamy.

Inochi has since rebranded itself as Yoshiya and purports to to serve Japanese food with a twist of Singaporean flavours. I am not too sure what the changes are but will definitely drop by to check them out!

We usually hit Inochi for dinner by which they usually run out of their marinated egg yolk for their bara chirashi dons.

No, it's not the same as salted egg yolk which has a crumbly and grainy texture due to the presence of salt and the dehydration process. Marinated (or cured) egg yolks have a creamier, firmer and denser texture.

You don't usually find it over sashimi or sushi but it's great with just plain rice with a dash of vinegar. I thought it went great with the vinegary sushi rice but it kinda overpowered the subtle natural sweetness of the sashimi!

If given a choice, I would have the usual tamago instead!

No meal at Inochi is complete for us without their fried squid rings!

We love that their squid rings are hot, thick and crunchy. The panko bread crumb batter remains crispy after some time. We also absolutely love their wasabi mayonnaise which is so subtle and addictive!

I must add though this dish can be a little bit and miss at times as the crust comes out a little Burnt and bitter at times. I am assuming it's because the frying oil was too hot or they left it a little too long in the deep fryer!