Japanese

Pork shabu (slightly sweet) and spinach

unagi is delicious, but a little salty. Eating with dashi is my fav way of eating.

$16++. Generous portion of sashimi(yay), which was slightly marinated with soy sauce(a bit sweet). Sashimi was not too thickly cut and not too jelat.

The salmon skin salad was a lot better than expectation. Skin was grilled instead of fried- very thin, non-oily and nicely charred pieces..

This is our first time having hitsumabushi , and both prefer the ochazuke style!🥣
Wanna try Man man soon since many mention it’s better (and ~30% cheaper hehe)

Becoming beautiful with beauty pot ~😝

Thin batter👍🏻did not feel too heavy or gelat. I like all the tempura except the chicken which was a bit dry.
Sauce was requested to be served separately instead of being drizzled on the food

Unagi had no bones (not even fine ones) and was well marinated. It was big enough to feed 2 persons ! Shichimi togarashi and spring onions worked well to lessen the fatty taste (making it possible for you to eat more).
P.S. bonito flakes are free flow..
Price : $31++
(10% discount for UOB credit cards with $50 spending)

Consisted of 1 piece char siew, egg, bamboo shoot, leek & green Olivers puréed in truffle oil ($16.8). Usually I am unable to finish all of ramen noodles.. but this was the first exception! Noodles was cooked just right.. The truffle smell was quite significant, but not too strong (the truffle taste is stronger in the Shoyu soba because leek & truffle are puréed in truffle oil instead). The soup was also not too heavy and did not make me feel gelat. The eggs were very well flavored and the yolk was cooked just nice, made me wanted to add on another.

Truffle taste was distinctive and the chashu slices were tender and well-marinated. Felt the noodles little dry though ($16.9++)

First time trying sushi roll made with purple rice, feels quite unique and healthy. Dish was served by robot Techi haha ($15.8++)