Ichi Umai, Yishun

The sides are also much to be appraised for. As is customary of Japanese restaurants, the traditional steamed egg is offered here, with several pairings worth exploring including salmon roe. Beneath the aesthetic and generous layer of fish roe, the 𝗜𝗸𝘂𝗿𝗮 𝗖𝗵𝗮𝘄𝗮𝗺𝘂𝘀𝗵𝗶 also comes filled with chicken, crabmeat, fish cake and mushroom, ensuring that it's worth every buck. The egg texture is expectedly smooth and umami-rich, likely leaving diners wanting more.

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For those seeking dishes with larger sharing portions, the 𝗧𝗲𝗺𝗽𝘂𝗿𝗮 𝗠𝗼𝗿𝗶𝘄𝗮𝘀𝗲 is worth a shot, a dish of crispy batter fried prawns and vegetables along with a bowl of tentsuyu dipping sauce. The pieces of prawn and vegetable are not overly coated with the batter, and alongside the omission of overused oil, makes for a clean-tasting experience with a good balance of crunch and tenderness to each bite. Not to mention the traditional sauce boasts a rich stock of dashi and mirin, its umami and sweet taste making it almost drinkable.

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Within its menu crafted by co-founder Chef Low, who has had 39 years of experience working with Japanese professionals in the kitchen, the standouts include the 𝗕𝗮𝗿𝗮 𝗖𝗵𝗶𝗿𝗮𝘀𝗵𝗶 𝗗𝗼𝗻, Ika Mentai Mayo, Kuri Buta Don and Kaisen Ramen. The chirashi don features a bowl of furikake sushi rice jam packed with soy-marinated cubes of raw salmon, scallop, hamachi and octopus and topped with a sweet shrimp. Unlike many chirashi bowls out there, what’s unique here is the added crunchy texture of tempura crumbs and the furikake seasoning, which may not be welcomed across the board but is done in a delicate way, not overshadowing the subtle savoury taste and tender bite of the fresh seafood.

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