Right in the midst of Singapore’s Circuit Breaker, Kiyoshi Japanese Restaurant was launched along Amoy Street, specialising in Inaniwa udon, yakitori, sushi and bento sets. Kiyoshi (清 ) means clear and pure, and this principle reflects in the dishes that are served in this Izakaya restaurant.
Tofu & Avocado Salad with Sesame Dressing ($11.80) can be eaten as a light meal or as a starter for sharing. It is as fresh as salad can be but easily replicable at home.
Tekka Tataki ($14.80) comes in six slim slices of gently-seared tuna accompanied with homemade special sauce and chopped onions. The tuna is fresh and sweet, its flavour accentuated with a light zing from the raw onions and savoury sauce.
To unwind, the restaurant offers a wide selection of yakitori to go with your sake or beer. I tried Yakitori Chicken ($2 per stick), Buta Bara ($2.50 per stick), Black Angus Ribeye ($7.50 per stick), Cheese Maki ($3.50 per stick), Tebasaki ($2.80 per stick) and Shishamo ($1.80 per stick). The chicken is a little tough but the rest of the meats are chargrilled to juicy perfection.
A fish head contains the tenderest parts of its meat around the cheeks and fins. Salmon Kabuta Shioyaki ($11.80) is a salt-grilled salmon head that will go extremely well with a bowl of fluffy Japanese rice. The crispy salmon skin is packed with flavour and the fish meat retains its succulence.
Salmon Mentai Roll ($12.80) is the winning combination of crispy tempura prawn and cucumber wrapped with salmon aburi and mentaiko sauce. Easily a crowd pleaser. I may want to try the Unagi Cheese Roll ($13.80) in the next visit. It looks more interesting.
One of the specialties in Kiyoshi is handmade Inaniwa udon, which originates from the Inaniwa area of Inakawa-machi, Akita prefecture. The strands are slimmer than regular udon but slightly thicker than somen. Inaniwa udon is smooth, springy and delicate-tasting. Served cold with a dipping sauce or with a pot of piping hot Oden (seasonal item, $22.80), the chewy noodles are slurp-worthy and delicious with every bite.
If you do not like udon, you can opt to switch to zaru soba or cha soba (Note: there is an additional $1 to change from udon to soba for the noodle dishes).
Tempura Zaru Soba ($18.80) is served with an assortment of tempura pieces such as prawns, eggplant and sweet potato.
If the weather is a little too warm for comfort, consider a cold dish of Salmon Ikura Cha Soba ($20.80). The soba has a firm texture and bite. The initial serving is generous but if you really enjoy the noodles, you can add half a portion of udon/ soba for $5.
Kiyoshi has an extensive menu to cater to Japanese food lovers and their Inaniwa udon is particularly outstanding. The 80-seater restaurant is spacious for family meals or gatherings with friends (practise safe distancing measures!). There is also a ‘live’ sushi bar counter to watch the chefs at work.
Kiyoshi Japanese Restaurant
75 Amoy Street Singapore 069894
M-TH 11am – 3pm, 5pm – 10pm
F 11am – 3pm, 5pm – 10.30pm
Sat 5pm – 10.30pm
Sun 5pm – 10pm
T: +65 6223 0995 / +65 9366 6419
You may be interested in…
–Dashi Master Marusaya, Robertson Quay: Good Udon but Over-Rated and Perfunctory
–Tamoya Udon たも屋うどん-シンガポール, Liang Court
–BOTAN Japanese Restaurant, Far East Square: 20-year-old Restaurant Gets a New Chef with 40 Years of Experience
–Ikki Izakaya, Metropolis @ Buona Vista: Not Authentic Japanese but Hella Great Experience with Live Band
Written by Cheang Shwu Peng.