{"id":26385,"date":"2014-04-25T07:30:00","date_gmt":"2014-04-24T23:30:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=26385"},"modified":"2014-04-25T14:21:51","modified_gmt":"2014-04-25T06:21:51","slug":"nobuya-fortune-centre","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/04\/25\/nobuya-fortune-centre\/","title":{"rendered":"Nobu-ya \u4fe1\u5c4b, Fortune Centre"},"content":{"rendered":"

\"nobuya
\nNobuya izakaya is a hidden find that even Hungry Go Where and Open Rice have no entry on the Tokyo-sized (read: small and cramped) Japanese eatery. At a food tasting at Shinzo Restaurant, I asked a Japanese customer sitting next to me what her favorite Japanese restaurants were. She replied the usual suspects, “Shinzo, Tatsuya<\/a>, Hashida…and Nobuya.” My ears pricked like a bloodhound on the scent of a hare. Two days later, I was at Nobuya.<\/p>\n

Opened since\u00a0mid-February, Nobuya serves seasonal produce<\/strong> from Japan. The ingredients are personally selected by Chef-owner Nobukawa Yoshiyuki<\/strong> to ensure best quality. Both Chef Nobukawa and sake sommelier-cum-manager\u00a0Nobuhiko Sano\u00a0<\/strong>worked at fine-dining\u00a0Mikuni<\/a> for 10 years.
\n<\/p>\n

\"nobuyaTwo very interesting incidents: An\u00a0angmoh<\/em> couple walked in without reservations and Sano-san rejected them, saying it was\u00a0full house. 30 seconds later, a couple, who were regulars of the izakaya, walked in without reservations and they got a table. Moral of the story: Make reservations, until you’re a regular. This is the Japanese tradition. Tip: If you want them to remember you, buy Chef Nobukawa, Sano-san, or assistant chef Grace Koh drinks. Another Japanese tradition.\u00a0<\/strong><\/p>\n

A second incident: when you make reservation, they will\u00a0ask if you are drinking. There is only ONE correct answer: YES!!! And if you’re a kiss-ass teacher’s pet with daddy issues who needs to score\u00a0A+ in every test, then the A+ answer is YES!! I LOVE SAKE. After all, Sano-san is the sake sommelier and the manager. If you answer NO, you get a F; they will reject your reservation<\/strong>. It is a tiny space, they need people who drink to increase the income, and besides this is an izakaya (translation: drinking house).<\/p>\n

To be fair, the\u00a0<\/b>alcohol, like the food, is affordable and very delicious. My friend said his draft sapporo <\/strong>(S $7\/ M $9) tasted much better than elsewhere. There are 9 types of sake<\/strong>, <\/strong>and I prefer a sweet sake, and had\u00a0Sow<\/strong> (glass $12, carafe $20, bottle $80). Not the best sake I had, but it might be because I didn’t chose wisely. Should have opted for the other sweet one,\u00a0miw.\u00a0<\/strong><\/p>\n

\"Nobuya
\nThe\u00a0food<\/strong>, as this is an izakaya, came in small portions and the menu was extensive. Chef Nobukawa is known for his robatayaki (skewers grilling over charcoal). But the kitchen is tiny, allowing for a microwave (which is used to heat up rice and some items), a few stoves, and a grill oven. There are a few grilled items – order all of them.\u00a0Today’s grilled fish<\/b> ($18)–that day was kamasu fish<\/strong>–was so sweet and fresh, and such beautiful crisp skin. Just a dab of soy sauce, and it tasted like heaven.<\/p>\n

\"nobu-ya
\nMy friend’s favorite dish for the night,\u00a0oumi tataki<\/strong> ($12), beef sashimi that was lightly grilled on the surface, was umami. It had quite a bite: as you masticate it more and more, the taste changes as the tendons\u00a0and fats break down. You want to chew longer because it is so juicy, but you also want to swallow it because your stomach is begging you. This is a hell of a dilemma.<\/p>\n

\"nobuya
\nIf there is a must-order<\/strong>, it is oumi nikomi<\/strong> or\u00a0braised oumi beef<\/strong> ($18). It came only 2 thumb-sized pieces but WORTH IT! There was an extremely smoky aroma that I relished, and it had a nice bite, like the oumi tataki, which wasn’t\u00a0jerlat<\/em> like excessive fatty beef.<\/p>\n

\"nobuya
\nAt first, I didn’t like the hot mess\u00a0spring tempura<\/strong> ($15), but as I ate more of it, I realized how the ingredients–Alpine leek<\/b>,\u00a0rape blossom<\/strong>, and\u00a0baby fish<\/strong>–complemented each other. The rape blossom was bitter, the leek pungent, giving a boost and\u00a0contrast to the bland fish.<\/p>\n

\"nobuya
\nSkip <\/strong>the\u00a0naka-ochi don<\/strong> (S $13\/ L $18), “chopped tuna belly refuse with rice” (quoted from the menu). Too dry.<\/p>\n

\"Nobuya
\nYou must end the meal with a soup:\u00a0tori nabe\u00a0<\/strong>($15) was exceptional. I thought, from the colour of the soup, it would be bland, but it was bursting with dashi<\/i>\u00a0umami-ness and a refreshing tinge of\u00a0yuzu<\/em>. Even the\u00a0chicken balls<\/strong> in the soup were sweet and delicious. I want to eat this on every rainy day. Correction, I want to eat this on days that end with “-day.”<\/p>\n

The service was\u00a0considerate<\/strong>, the food was\u00a0homely\u00a0<\/strong>and rather reasonably priced<\/strong>, and the\u00a0ambience\u00a0<\/strong>was as close to an izakaya in Japan as can be. Call me a Japophile, call me racist, but the Japanese do things way\u00a0better than anyone else. You’d better rush down ASAP as this will be the next Teppei Restaurant that requires 4 months’ reservation. “You’re welcome,” says my future-self to your future-selves who are\u00a0thanking me for saving you a 4-month wait. We paid $115 for two persons<\/strong>. No GST, no service charge<\/strong>.<\/p>\n

Nobuya Singapore<\/strong><\/h1>\n

190 Middle Rd, Fortune Centre #01-05 Singapore 188979
\nT: 6338 3450
\nTue-Sun: 6-11pm
\nRating: 3.863\/5 stars<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"

You’d better rush down ASAP as Nobuya will be the next Teppei Restaurant that requires 4 months’ reservation. “You’re welcome,” says my future-self to your future-selves who are thanking me for saving you a 4-month wait.<\/p>\n

A Japanese izakaya so hidden that HungryGoWhere & OpenRice have no entry on it. By Japanese chef-owner Nobukawa Yoshiyuki, and Japanese sake sommelier Nobuhiko Sano, both have worked at fine-dining Mikuni for 10 years.<\/p>","protected":false},"author":263488,"featured_media":26419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: The next Teppei. You'll thank me for saving you a 4-month wait. Nobuya, Fortune Centre http:\/\/wp.me\/p1DEqF-6Rz #sgfood #Singapore","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[13256357,525271,86793,61120261,1158468,6147,2811],"tags":[],"class_list":["post-26385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-20-40","category-40-60","category-86793","category-barschill-out","category-bugis","category-dates","category-japanese"],"yoast_head":"\nNobu-ya \u4fe1\u5c4b, Fortune Centre - Rubbish Eat Rubbish Grow<\/title>\n<meta name=\"description\" content=\"Nobu-ya \u4fe1\u5c4b, Fortune Centre - Rubbish Eat Rubbish Grow\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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A Japanese izakaya so hidden that HungryGoWhere & OpenRice have no entry on it. 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