Japanese Food In SG 🇯🇵

Nakaochi Karubi, also known as rib finger, is a specific cut from the rib area, prized for its rich marbling and tender texture. I picked this because the server said it’s the fattest meat. LOL, and they weren’t wrong. The fat was sinfully oily and chewy, best paired with rice or salad to balance out the greasy mouthfeel.

The thick slab of juicy meat and fat arrived sizzling on a lava stone plate, said to be made from rare lava stone mined from Japan’s iconic Mount Fuji. The heated stone emits infrared rays that grill the meat to a beautiful char while locking in flavour, making each bite plump and juicy. Doneness is entirely up to how you cook it.

On its own, the beef tasted fatty, meaty, and plain. Exactly what you'd expect from a pure beef cut. Quality-wise, I’d say it leans just slightly above average.

Thankfully, there’s a wide variety of seasonings to experiment with. After testing a few, my favourite combo was classic salt and pepper, in-house mixed spice, and chopped garlic.

The set comes with all-you-can-eat Japanese rice, crunchy shredded cabbage with sesame dressing, and a heartwarming savoury egg drop soup.
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🚩Yappari Steak Singapore (Northpoint City), 930 Yishun Avenue 2, South Wing, B1-182/183 Northpoint City, Singapore 769098
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Music Credit: Steakhouse Serenade by mehmehfoodventure
Music Generated by SunoAI
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A rich pork bone broth blended with dried sardines and bonito flakes, served with house-made soy sauce and thick flat noodles. For a change in taste, the addition of homemade flower oil and kombu vinegar adds a tangy lift to the flavour profile. It was truly yummy. The broth was thick, rich and deep, with a distinct oceanic umami from the dried sardines and bonito flakes. The noodles had a tastisfying slurpy, chewy texture. The ajitama was spot on, soft with a perfectly yolky centre. The cha shu was standard, nothing to shout about but good enough.

This dish has been on the menu since day one. Ah yes… It’s practically the Japanese version of Bak Chor Mee. Thick, chewy dry ramen packed with spicy minced pork, chilli sauce, soft-boiled egg, mushrooms, spring onions, and seaweed. It comes with a side of soup to smooth the palate. Poke the yolk, give it a good mix, and you’ve got yourself a creamylicious, slurp-worthy bowl of noods.

Feel free to enjoy their free-flow hard-boiled eggs and a generous spread of condiments available at the table.

Pearl rice topped with tender unagi, drizzled with sweet unagi sauce and finished with a generous slather of melted butter. Rich, indulgent, and comforting in every bite.

Silky-sweet salmon draped over pearly rice, finished with a glossy pop of salmon roe and a drizzle of special soy sauce. Clean, simple, and tasty.

I remember Otoko Ramen used to have a branch at Chinatown Point many years ago, but now the only surviving outlet is at Alexandra. It looks like they’ll be hitting their 10th anniversary there in just a few weeks.

OG fans will know them for their oishii shoyu ramen and aburi chashu, but these days the menu has been trimmed down to just mazesoba, tonkotsu ramen and some other dishes. If you’re hoping to try their special ramen creations, you’ll need to follow their page and keep an eye out for limited-time menu items.

Niboshi Tonkotsu Ramen (Limited Time) ($16.90)
A rich pork bone broth blended with dried sardines and bonito flakes, served with house-made soy sauce and thick flat noodles. For a change in taste, the addition of homemade flower oil and kombu vinegar adds a tangy lift to the flavour profile. It was truly yummy. The broth was thick, rich and deep, with a distinct oceanic umami from the dried sardines and bonito flakes. The noodles had a tastisfying slurpy, chewy texture. The ajitama was spot on, soft with a perfectly yolky centre. The cha shu was standard, nothing to shout about but good enough.

Spicy Mazesoba ($14.90)
This dish has been on the menu since day one. Ah yes… It’s practically the Japanese version of Bak Chor Mee. Thick, chewy dry ramen packed with spicy minced pork, chilli sauce, soft-boiled egg, mushrooms, spring onions, and seaweed. It comes with a side of soup to smooth the palate. Poke the yolk, give it a good mix, and you’ve got yourself a creamylicious, slurp-worthy bowl of noods.

Kaisen Don ($12.90)
Silky-sweet salmon draped over pearly rice, finished with a glossy pop of salmon roe and a drizzle of special soy sauce. Clean, simple, and tasty.

Unagi Don ($11.90)
Pearl rice topped with tender unagi, drizzled with sweet unagi sauce and finished with a generous slather of melted butter. Rich, indulgent, and comforting in every bite.

Feel free to enjoy their free-flow hard-boiled eggs and a generous spread of condiments available at the table.

Music Credit: Ramen Summer Love by mehmehfoodventure
Music Generated by SunoAI
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🚩Otoko Ramen 漢, 321 Alexandra Road, 01-16, Alexandra Central Mall, 159971
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Had a bite at @nipponbite Crispy Chicken Katsu Onigiri, which intrigued me with its peanut butter sauce, the only item on the menu featuring this option. It was an interesting combination of ingredients. The onigiri is neatly wrapped with pearl rice, chicken luncheon meat, fluffy tamagoyaki, crispy chicken katsu, and peanut butter sauce, all within a large piece of seaweed.

The chicken katsu was thicc, juicc, and crispy, with a clean-tasting greasiness. The egg had a fluffy texture but was plain in flavour, adding some sweetness or savouriness would have improved it. The chicken luncheon meat was sharply savoury, but the thin cut felt lacking. A thicker slice would have made the bite more tastisfying. The peanut butter sauce was overflowing, just look at the amount of it. The nutty sauce leaned toward smooth and creamy rather than chunky.

Eating it all together, I expected the chicken luncheon meat to overpower the other ingredients, as it is usually quite salty. However, the tender chicken katsu and strong nutty peanut butter took center stage, overshadowing the egg and luncheon meat. Nonetheless, it was pretty yummy, though I made a mess eating it.

Set consists of onigiri, one side, and one drink. I used GrabPay for 15% off, bringing the total to $9.26.

When talking about onigiri, most would think of the typical triangular rice ball wrapped in seaweed, commonly seen in mainland Japan. That is not wrong, but in Okinawa, onigiri is sandwich-style. Influenced by Western elements while staying true to its Asian roots, it is wrapped in large seaweed encasing rice, SPAM luncheon meat, and tamago.

Had a bite at @nipponbite Crispy Chicken Katsu Onigiri, which intrigued me with its peanut butter sauce, the only item on the menu featuring this option. It was an interesting combination of ingredients. The onigiri is neatly wrapped with pearl rice, chicken luncheon meat, fluffy tamagoyaki, crispy chicken katsu, and peanut butter sauce, all within a large piece of seaweed.

The chicken katsu was thicc, juicc, and crispy, with a clean-tasting greasiness. The egg had a fluffy texture but was plain in flavour, adding some sweetness or savouriness would have improved it. The chicken luncheon meat was sharply savoury, but the thin cut felt lacking. A thicker slice would have made the bite more tastisfying. The peanut butter sauce was overflowing, just look at the amount of it. The nutty sauce leaned toward smooth and creamy rather than chunky.

Eating it all together, I expected the chicken luncheon meat to overpower the other ingredients, as it is usually quite salty. However, the tender chicken katsu and strong nutty peanut butter took center stage, overshadowing the egg and luncheon meat. Nonetheless, it was pretty yummy, though I made a mess eating it.

For the side, I had the choice of fries or croquette and went with the latter. The creamy croquette was crispy on the outside and piping hot inside. I expected the filling to be flowy, but as seen in the pictures, there was no oozing or melting, rather it resembled deep-fried mashed potato instead. At least the sweetness of corn came through.

For drinks, I chose Honey Lemon because it is sweet, refreshing, and zesty, making it the next best drink resembling Okinawan shikuwasa juice.

Take me back to Okinawa please~
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🚩Nippon Bite 一口日本 Tampines 1, 10 Tampines Central 1, B1-K13, Singapore 529536
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Available only during lunch, while the Overflowing Ikura Don, the larger version, is available too for a higher price. When you are craving ikura don but not feeling too hungry, this is just the right portion to go for. Nothing fancy, just simply ikura over pearl rice with a small portion of grated wasabi.

Chewy, al-dente thin noodles served in a rich, savoury pork bone broth. The soup was thick, creamy, and packed with flavour. We loved it. Chicken oil was drizzled over to enhance the aroma. As for the cha siu, it was pretty moderate. The texture was slightly firm, the fattiness was decent but could have been softer, and the overall flavour was quite normal. The red dot of sauce on top was made with seasonings specially sourced from Fukuoka, providing an authentic spice kick.

Beef tongue is so damn good. Each slice was packed with fattiness and umami-ness. The spice level was mild and helped enhance the flavour of the already delicious tongue. The chewy, bite-sized texture made it a perfect pairing for a glass of drink.