All Things Japanese!

While an ikura laden oyster is not uncommon in Japanese restaurants, I’m really proud of our Truffle Oysters ($6) and Chinmi Chilli Oysters ($6) at Tanuki Raw because we take pride in coaxing the punchy, umami flavours out of our house-made sauces, using the best condiments we can source, to make our dishes uniquely Tanuki Raw.

Similar to other Tanuki Raw outlets, we only use 𝙡𝙞𝙫𝙚 oysters that are delivered daily and freshly shucked upon order at our latest outlet in Grafunkt (#04-01) at Funan. While frozen oysters are now readily available since we launched our Oyster Happy Hour back in 2012, we have nevertheless persisted in serving live ones at Tanuki Raw, as the difference between a live oyster and its frozen equivalent is palpable - at least to me. The live ones, with its fresh oyster liquor, remind me most of those days slurping on delicious bivalves at @themermaidnyc and @maisonpremiere in NYC. And it’s nice to recapture a little of those days of carefree travel, before kids (and covid), over a dozen and cocktails. 💗

For an additional $2, you get miso soup, salad, and green tea. The rice is pre-tossed with an inhouse blend of furikake, pickled radish and ginger, which is a nice complement to the chicken!

Made with wagyu grade yakiniku beef - oishi!

Seasonal offering at new Standing Sushi Bar outlet at Income@Raffles. Garlic rice topped with a generous mound of uni and tobiko. The latter lends it some crunch and... Who can resist the divine creaminess of uni?

You can choose to have lobster done two ways. We had it done as sashimi and simmered in a claypot!