Kiyoshi Japanese Restaurant was launched along Amoy Street, specialising in Inaniwa udon, a type of udon made in the Inaniwa area of Inakawa Machi, Akita prefecture. This cream colour udon is hand-stretched and is slightly thinner than regular udon, yet thicker than sōmen, or hiyamugi noodles.
Katsudon HANAKATSU by Tendon Kohaku at Suntec serves katsu-don (pork rice) for only $13.50!
Inaniwa Yosuke Udon, one of the 16 concepts at Japan Food Town, is one of the best casual restaurants we visited this year.
Dashi Master Marusaya at Robertson Quay is opened by the eponymous Japanese katsuobushi wholesaler, using Rishiri kelp and Satsuma 2 year-old hongare-honbushi for their dashi with no MSG or chemicals.
Udon Goen, Food Republic Wisma Atria Food Court: Best New Hawker of the Year!!! Awesomeness is Served
Udon Goen serves unexpected awesomeness at Wisma Atria Food Court.
Fantastic udon and tempura. The cute panda sushi is a bonus.
When we saw the menu “Bukakke Udon,” we knew we had to try it. For those who don’t know Japanese porn, don’t google “bukakke.” You googled, didn’t you? By the way, KPG […]
Kakurega (The Lair) at Chinatown is a new hideout for Japanese sake and yakitori lovers.
OmoteNashi Dining Gosso, aka Gosso Yakitori Dining, at Boat Quay attracts many Japanese, but it was middling for us.
The latest offering by The Feather Blade group, RAPPU takes pride in serving diners “proper seaweed, sushi rice and quality seafood ingredients, in a big-ass venue with kick-ass tunes”.