Tuesday, April 8, 2014

Chikusen Japanese Restaurant : Spring Course

Mentioned before as one of the many pocket-friendly yet quality Japanese restaurants around, Chikusen at Tanjong Katong is one which has been raved by many people ever since they opened. No more new kid on the block, they now offer seasonal menus apart from their standard ala carte.

Currently helmed by Chef Fabio Lee who has many years of experience behind the counter, Chikusen's Spring Course offers a variety of textures and flavours which we enjoyed. The menu also features seasonal imported food products from Japan such as rape blossom and momotaro tomato. 

Starting off with appetisers, the Momotaro Tomato with Wasabi Yuzu Dressing definitely impressed. The simple dish of ripe juicy tomatoes soaked up the citrusy yuzu sauce with a hint of wasabi and was highly addictive. We were expecting the wasabi to come through stronger in taste like most places do but thankfully it did not.

Moving on to Sashimi - plated was the Bonito, Halfbeak (Soyori) and Bream (Tai). We enjoyed the torched Bonito best, out of the three. The Tai came off slightly dry due to it being blanched in hot water, which we felt was quite a pity given the freshness of it.

Not the most photogenic dish but nevertheless still worth recommending, the Rockfish with Foie Gras is served either braised or grilled. We picked the braised version which was recommended. Stuffed with foie gras in its belly, the natural sweetness of the fish still came through despite it being braised for more than 20 minutes.

Our favourite dish in the menu however, had to be the Sukiyaki which comes with either Wagyu Beef or Black Pork. We tried both, and both impressed equally. Served with an assortment of vegetables, we found ourselves devouring it to the very last bit.

Another interesting dish which we think deserves a mention is the Yaki Somen. The warm noodles cooked in fish broth topped with spring onions was a nice, simple ending to the whole menu. 

And of course while you are there and if your stomach allows, give the classic Chikusen Maki a go, as well as their Oyster Shots if you are an oyster person. Reservations are highly recommended as they run full house on most days (especially weekends). The Spring Course runs from April - June 2014 and items on the menu are subjected to availability. 

Chikusen Japanese Restaurant
309/311 Tanjong Katong Road
Singapore 437094
+65 6348 1966

This was an invited media tasting.

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