Tag Archives: sushi

The Sushi Bar Far East Plaza

What started out as a small hole-in-the-wall 30-seater eatery, The Sushi Bar has progressed tremendously and opened another branch outlet in the same shopping centre. Tucked in the labyrinth of clothing shops of Far East Plaza, unknowing shoppers would only know of its existence from the long queue line. Set up in 2013, this sushi bar definitely does not lack popularity or diners in the peak hours. Even with 2 outlets in operation, do be prepared to queue for almost an hour. But once you dig in, it will be worth the wait. IMG_7982-0Sashimi: Sake and Hotate sashimi are staple orders whenever I’m having a Japanese meal. The Sushi Bar serves their salmon in uniformly thick slices. A little too thick for my own preference as I find it hard to enjoy the taste of each individual slices. 
IMG_7822-0Salmon Aburi Roll: One of their signature dishes, this is crave-worthy and top-notch. The relationship between seared salmon and mentaiko sauce is both mystical and complementary. 

I believe in quality food, especially Japanese cuisine as careful preparation is required to maintain flavour and freshness. But I also believe that we should pay for food that is value-for money. The Sushi Bar covers both the aspects of quality and value, and hence, is now my usual go-to Japanese eatery in town.

The Sushi Bar
Far East Plaza, #04-28
14 Scotts Road

Opening Hours:
Mon-Fri: 12.30-3pm, 5.30-9pm
Sat: 12.30-9pm
Tel: 9653 6464

Itacho Sushi

Making a Quick Statement

Singaporeans are no longer amused or fazed by conveyor belts or mini trains that bring plates of Japanese sushi or sashimi to your table. The latest trend in the Jap-eating industry is ordering ala-carte and having it fresh. And thanks to restaurants like Koh’s Grill and Sushi Bar and Itacho Sushi, we can now have fresh and delicious Japanese cuisine at a reasonable pricing. What puts Itacho Sushi a notch above its competitors is its menu that serves a great variety. A perfect place to give yourself a try at more exotic sashimi types without burning your pocket. Did I mention that their sashimi is sublime?

We Recommend: Sashimi (Fatty Salmon, Seabass and Scallops.) Sushi (Smoked duck, roasted salmon and lobster salad.)

Itacho Sushi
Plaza Singapura
#02-35, 68 Orchard Road
Singapore 238839

Opening Hours:
Mon – Thu: 11:00 – 22:00
Fri – Sat: 11:00 – 23:00
Sun: 11:00 – 22:00
Tel: 63378922

Koh Grill and Sushi Bar. You get what you queue for.

For the past few months, photos of this certain “shiok maki” dish kept appearing on the social media. This Jap food lover has got to investigate this phenomenon. Not only was I surprised to find Koh’s Grill and Sushi Bar at Wisma Atria, but at the top level with Food Republic. And I was greeted by a long snakingqueue along the narrow corridors of the food court. On a Saturday evening at 7pm, you would most probably queue for at most an hour. IMG_9501Yakitori: There is an extensive yakitori grill menu ranging from my favourite shitake mushrooms, golden mushrooms wrapped wih pork belly and bacon wrapped with pork belly. The grill section in Koh’s open kitchen concept is manned by 2 staff, working hard to push orders out. And this does not mean standards are lost. Tender and yet crisp on the outside, they are grilled to perfection and would melt in your mouth. More mushroom please. IMG_9505Tempura Curry Udon: When it comes to Japanese comfort food, this dish comes to my mind. Thick juicy udon noodles served in a hot bowl of creamy and tasty Japanese curry. Koh’s hit the nail for this dish. However, if you have a relatively small appetite, you might want to skip it and focus on the sushi and yakitori menu. IMG_9511Salmon and Scallop Sashimi: My Jap meal would never be complete without these raw babies. I noticed that the sake sashimi here are sliced much thicker than the others I’ve tried. In my opinion, the slices are too thick for my liking. Too much for me to enjoy the sweetness. On the other hand, the scallop was sliced perfectly. Just the right thickness to disintegrate in your mouth within a few bites. Beware though, the scallops are sold 8 bucks each. That is pretty steep. IMG_9522Shiok Maki Generation II: A Singapore-inspired sushi dish. This was the dish that steered Koh to the limelight of the industry. So famous and popular that you cannot say you’ve been to Koh until you have tried any of their Shiok Maki sushi. The second generation consist of tempura wrapped with avocado, seared salmon and drizzled generously with a special sauce composed of mayo and mentai. This maki is very ‘shiok’ indeed. IMG_9524The main chef behind the raw seafood. He was the only one preparing the sashimi and sushi dishes. Hence, the long wait and long queue for every single service. I wondered to myself whether he was the boss and didn’t trust anyone else with the knife-work. It would definitely speed things up in the restaurant. But the rest of his swanky stainless steel kitchen is sprawled out behind him equipped with two groups of team preparing the yakitori dishes and others respectively. Like most people, I believe in queuing for food. Good food to be exact. The queuing might not necessarily mean that Singaporeans are too bored and only follow the crowd. Long queues outside a Singaporean restaurant can only mean 2 things: 1. The food served is delicious and diners keep returning for more. 2. The food is prepared in a less efficient but yet high-quality manner. In other words, the long queue guarantees your palette delectable and scrumptious dishes to taste. Japanese cuisine is about class and standards. And I’m definitely returning for more of those.

Koh Grill and Sushi Bar
Wisma Atria Shopping Centre
435 Orchard Road

Pinch and Punch for the First day of the Month: Sushi


Sushi does not mean “raw fish“.

The name means “sour rice“, and refers to the vinegared rice used in it. Not all sushi includes raw fish.

Five food facts about Sushi:

1. In Japan, an apprentice sushi chef spends two years learning to cook and season the rice, and another three learning to prepare fish, before he is allowed to work behind the sushi bar.

2. Almost 80% of the world’s Bluefin Tuna catch is used for sushi.

3. Raw fish slices served in restaurants are often flash frozen first using liquid nitrogen.

4. Raw fish in sashimi or sushi should not be served fresh and instead needs to “age slightly” to achieve a full flavour.

5. Traditionally, sushi is eaten with hands, not chopsticks.

Genki Sushi

This is not just a normal plate of salmon sushi. It is not whisked around in a conveyor belt nor delivered to you by foot. It is transported on an express train-look alike from the kitchen right to your table. Did I mention that you order your sushi from an iPad?

Like I said, this is not just a normal salmon sushi. The already seared salmon slices have butter-mayo cream smeared all over and dusted with black pepper flakes. The sweetness of the salmon slices is complemented wonderfully by the savoury and yet mayo-sweet but not-too-overwhelming butter cream. The slight peppery taste adds the finishing touch to this unique dish. This dish is highly recommended, especially for those that are often intimidated by raw fish slices.

Seared Salmon with Black Pepper S$2.30

No you’re not seeing double here. Same concept, but different meat. Instead of salmon, you can opt for crab meat as well. However, salmon is my pick out of the two as the sweetness provided the contrast against the savoury flavour of the butter-mayo cream.

Seared Crab with Black Pepper S$2.30

Whenever I look at the iPad, I have no idea what to pick and try out of the array of choices provided. The chefs must have heard my prayer for they included this dish into their menu. 3-in-1. The classic raw Salmon Nigiri. The tantalizing Seared Salmon with Black Pepper. Or the special Seared Salmon with Pollock Roe. I love how the freshness of the salmon slices is brought out by the perfect Japanese rice. If not for my best friend, I would have had the whole plate to myself.

Salmon Triple Flavour S$3.50

What is Japanese food without Sashimi? Nonetheless, I will never leave without trying salmon sashimi. Relatively more fresh and tasty than the cheaper ones available at Sakae, the sashimi is worth the price and still affordable.

Sashimi S$3.80

Another basic Japanese dish that I adore, Chawanmushi. With the crab meat please. This is one of the best Chawanmushi that I’ve tried so far. The crab meat is fresh, as compared to other restaurants that serve frozen crab meat. The steamed egg is soft and smooth.

Steamed Egg Custard with Crab Meat S$3.80