{"id":55219,"date":"2020-07-13T07:40:51","date_gmt":"2020-07-12T23:40:51","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=55219"},"modified":"2020-07-07T19:11:56","modified_gmt":"2020-07-07T11:11:56","slug":"kiyoshi-japanese-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2020\/07\/13\/kiyoshi-japanese-restaurant-singapore\/","title":{"rendered":"Kiyoshi Japanese Restaurant, Amoy Street: Specialises in Inaniwa Udon and Many Popular Japanese Dishes"},"content":{"rendered":"

\"\"Right in the midst of Singapore\u2019s Circuit Breaker, Kiyoshi Japanese Restaurant<\/strong> was launched along Amoy Street<\/strong>, specialising in Inaniwa udon, yakitori, sushi and bento sets. Kiyoshi (<\/em>\u6e05<\/em> )<\/em> means clear and pure, and this principle reflects in the dishes that are served in this Izakaya restaurant.<\/p>\n

\"\"
Tofu & Avocado Salad with Sesame Dressing<\/figcaption><\/figure>\n

Tofu & Avocado Salad with Sesame Dressing<\/strong> ($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.<\/p>\n

\"\"
Tekka Tataki<\/figcaption><\/figure>\n

Tekka Tataki<\/strong> ($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.<\/p>\n

\"\"
Yakitori<\/figcaption><\/figure>\n

To unwind, the restaurant offers a wide selection of yakitori to go with your sake or beer. I tried Yakitori Chicken<\/strong> ($2 per stick), Buta Bara<\/strong> ($2.50 per stick), Black Angus Ribeye<\/strong> ($7.50 per stick), Cheese Maki<\/strong> ($3.50 per stick), Tebasaki<\/strong> ($2.80 per stick) and Shishamo<\/strong> ($1.80 per stick). The chicken is a little tough but the rest of the meats are chargrilled to juicy perfection.<\/p>\n

\"\"
Salmon Kabuta Shioyaki<\/figcaption><\/figure>\n

A fish head contains the tenderest parts of its meat around the cheeks and fins. Salmon Kabuta Shioyaki<\/strong> ($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.<\/p>\n

\"\"
Salmon Mentai Roll<\/figcaption><\/figure>\n

Salmon Mentai Roll<\/strong> ($12.80) is the winning combination of crispy tempura prawn and cucumber wrapped with salmon aburi<\/em> and mentaiko<\/em> sauce. Easily a crowd pleaser. I may want to try the Unagi Cheese Roll<\/strong> ($13.80) in the next visit. It looks more interesting.<\/p>\n

\"\"
Inaniwa udon and oden<\/figcaption><\/figure>\n

One of the specialties in Kiyoshi is handmade Inaniwa udon<\/strong>, 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<\/strong> (seasonal item, $22.80), the chewy noodles are slurp-worthy and delicious with every bite.<\/p>\n

\"\"
Tempura Zaru Soba<\/figcaption><\/figure>\n

If you do not like udon, you can opt to switch to zaru soba<\/strong> or cha soba<\/strong> (Note: there is an additional $1 to change from udon to soba for the noodle dishes).<\/p>\n

Tempura Zaru Soba<\/strong> ($18.80) is served with an assortment of tempura pieces such as prawns, eggplant and sweet potato.<\/p>\n

\"\"
Salmon Ikura Cha Soba<\/figcaption><\/figure>\n

If the weather is a little too warm for comfort, consider a cold dish of Salmon Ikura Cha Soba <\/strong>($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.<\/p>\n

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 \u2018live\u2019 sushi bar counter to watch the chefs at work.<\/p>\n

\n
Kiyoshi Japanese Restaurant<\/strong>
\n75 Amoy Street Singapore 069894
\nM-TH 11am \u2013 3pm, 5pm \u2013 10pm
\nF 11am \u2013 3pm, 5pm \u2013 10.30pm
\nSat 5pm \u2013 10.30pm
\nSun 5pm \u2013 10pm
\nT: +65 6223 0995 \/ +65 9366 6419
\nfacebook<\/a><\/address>\n

Food: 7\/10
\nPrice\/value: 6.5\/10
\nD\u00e9cor\/ambience: 6\/10<\/p>\n

\n

You may be interested in…
\n–Dashi Master Marusaya, Robertson Quay: Good Udon but Over-Rated and Perfunctory<\/a>
\n–Tamoya Udon \u305f\u3082\u5c4b\u3046\u3069\u3093-\u30b7\u30f3\u30ac\u30dd\u30fc\u30eb, Liang Court<\/a>
\n–BOTAN Japanese Restaurant, Far East Square: 20-year-old Restaurant Gets a New Chef with 40 Years of Experience<\/a>
\n–Ikki Izakaya, Metropolis @ Buona Vista: Not Authentic Japanese but Hella Great Experience with Live Band<\/a><\/p>\n

\n

Written by\u00a0Cheang Shwu Peng<\/a>.\u00a0<\/em><\/p>","protected":false},"excerpt":{"rendered":"

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 s\u014dmen, or hiyamugi noodles.<\/p>","protected":false},"author":263488,"featured_media":55232,"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":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_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_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","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":[13256357,2811,1625307],"tags":[702177612,702177620,702177607,702177611,702177610],"class_list":["post-55219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-20-40","category-japanese","category-tanjong-pagar","tag-kiyoshi-amoy-street","tag-kiyoshi-japanese-restaurant-inaniwa-udon","tag-kiyoshi-japanese-restaurant-singapore","tag-kiyoshi-menu","tag-kiyoshi-review"],"modified_by":"Rubbish 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