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Ootoya

As more and more new shopping malls are sprouting out as mushrooms were to after a heavy rain, the number of Japanese restaurants have increase in an exponentially rate over the pass few months. The hoards of Japanese restaurant reviews flood the net, but none are as well recommended as Ootaya. I've finally tried it and no joke. Ootaya comes extremely recommended for a simple and no frills home style Japanese cooking.


What I love about this place is that the food is close to the typical food of most Japanese households. All meals are prepared by Japanese chefs, who are very passionate about their food. From taste to presentation all are carefully planned to the smallest detail. Surprisingly even their waithering staff are made up of Japanese. Though they may struggle a bit with their command of English, making it "Lost in Translation". They make it up with their polite and prompt service. Too top it all up, the menu items very affordable. Making this one of my highly recommended Japanese cuisine spots.

Kyoto Uji Matcha Green Tea (Hot)

Kyoto Uji Matcha Green Tea (Cold)

The green tea here is really different compared to the usual watered down complimentary green tea that is served in other Japanese places. Its neither diluted to dull boring drink or overall sweeten. Ootoya's Kyoto Uji Matcha Green Tea instead has a rather smokey and dense taste. Very different from the conventional green tea we are use to get. You can see from the imagines above, the tea is very thick. I recommend the cold version, over the hot one. Taste better and more aromatic somehow.

Varies condiments and seasoning to compliment the dishes

Here are different condiments like coarse salt and sesame, Shichimi Togarashi meant for sprinkling over hot noodles in soup & light soya.

Japanese Pickles

Amazing. Apparently these aren't the same sour and lumpy pickles that we normally get. I think Ootoya pickle their own pickles. These pickles are really refreshing and still have much crunch in them. As they are lightly pickled, the resulting product is slightly sour and sweet. Million times better then those you normally get.

Boiled Spinach Seasoned

This appetizer is simple yet so good. The spinach is boiled till its soft and sits above a canopy of mushrooms with bits of silverfish on the top. Even though the ingredients are fairly simple, the chefs in Ootoya simple work their magic on these few ingredients. All the concentrated mushroom stock is slurped up by the spinach and the silverfish added additional texture to the dish. Great for elderly, but doesn't give any excuse to deny others trying this dish.

Japanese Rice

The short gain rice here is well done. I could taste every single grain separately without any clumpy lumps at all. With additional amount, there are a few choices that you can top on your rice. Three options of Hijiki Seaweed, Jako Fish or Grated Yam. Do note that additional refills for the rice is free. You can happily shout for "okawari" (seconds), to satisfy your carbo needs.

Miso Soup

The miso soup is flavourful and has loads of ingredients within. One of the better miso soup I've drank thus far.

All items on the menu are alacarte, however if you would like to complete the meal into a set. All the items from the pickles and miso soup are included into the meal.

Charcoal Grilled Atka Mackerel (Hokke)

Now for the star of the eatery. Ootoya is a crowd pleaser, definitely guaranteed to put a smile on anyone's face. All the fish is grilled by a Japanese chef from Japan. The flesh is soft and brittle that it comes off the bone easily (partially due to it being an oily fish). Upon placement into your mouth, the smooth and tender meat instantly flakes and envelops your mouth with its smokey taste. Heaven decent on earth. Surprisingly the fish doesn't left an oily aftertaste, shows the skill and dedication on the chef. For those who are afraid of fats, mackerel is an oily fish like salmon and the fats are Omega 3 fatty acids, which instead is good for the heart. Don't be fooled by the pictures in menu, this fish comes huge and is able to feed two. People who dislike whole fish in general should steer clear from this one those, there is a fair amount of bones in this dish. You are however missing out one of the best this place has to offer.

Charcoal Grilled Atka Mackerel with Rice Set

To complete one's meal, one can choose to upgrade the alacarte items with rice sets. Upgrades cost around $4 varying between the different alacarte menu items.

Rice with Charcoal Grilled Chicken & Sauce (Oyakodon)

This item is a hidden gem in the menu. I'm surprise that none of the foodie reviews have yet to discover this. The chicken is well marinated and really tender. The chicken is slightly charred, but it does give it additional character. In no time, you will find yourself downing heaps of rice soak in sweet Japanese sauce and slurping down the egg, all while eating mouthfuls of tender chicken chunks. No wonder my friend is had the same dish even though its his second visit and though there are so many other menu items to try out.

Rice topped with Breaded Chicken and Sauce Bowl (Katsudon)

Katsudon is rather good, crispy in the outside and tender in the inside. However, note that egg mixture does make it soggy quick. So eat it hot to truly enjoy it. At the coarse salt and sesame condiment to enhance the taste, would be very different from the other katsudon you've eaten.

Breaded Pork Loin simmered with Egg Set (Katsutoji)

Main difference between the katsudon and katsutoji is the presentation. One is presented on a bowl, where as the other is simmering on a hot pot. The sauces used are also different. Katsudon is more sweeter, as Katsutoji seem is be more salty and savoury. Both have eggs beaten on top of it.

All gone.

Seating is fairly limited and reservation are not entertained, so please go early to ensure your crowd with be able to get seating. Depending your crowd size they will give you either the tatami seating or cubicle seating. Cubicle seats are more private, but if you want a more robust Japanese experience go for the tatami seating. You can view the chef at work from the tatami seats to kill time while waiting for the food.

All of us are satisfy with what Ootoya has to offer. No nonsense authentic Japanese cooking at affordable prices. I do hope to see them expand and yet not. From experience as Japanese restaurants expand they tend to hire other staff and the original staff tends to dwindle. Hopefully, Ootoya stay true to their roots for as long as possible. Till as long as possible.

Ootaya
181 Orchard Road
#08-12 Orchard Central
Tel: 6884 8901

Whats to come...

Event in Raffles City Hotel

Hair Stylist working their magic.

I was fortunate enough to attend a beauty event at Raffles City Hotel Ballroom. The meal consist of a Western Dinner Cuisines. Really enjoyed it.

Fresh Assorting Bread

Hotel Bread is totally a different league from those you get from any bakery store. I was so spoilt from the large variety of choices right in front of me. They were warm and aromatic when broke into. I couldn't stop eating these, especially with smooth silken butter spreaded on it. Every single bread sends me one step closer to heaven. If these breads were sold in a bakery, I would gladly buy them daily.

I must specially mention that there were two dinner bread that I was very fond. Firstly, was the rough grind whole grain mini loaf which was coarse in the exterior and yet very well layer interior and smells of summer and grains when bite into. Secondly, there was this regular bun. However, parting it reveals a tomato texture. I curiously bite into it and was totally blown away. There was a distinct tomato paste flavour kneeded into the dough, the presents of tomato skin where even in the bread. Strong yet not over powering the bread's nature aromas. Very unique and totally ingenious. Best bread every eaten period.

Garden Grown Green Salad with Pear, Orange Wedge, Roasted Pine Nut, and Orange Balsamic Dressing

The salad really brighten up my day. I was really tired upon arriving from the event, but this salad really perch me up. Every ingredient is fresh and crisp, pairing sweetness with a hint of sour. Neither of the ingredients overpower every other, but were at a harmony. The incorporation of the pear and orange where pleasant and balsamic vinger to the party was greatly delightful.

Baked Fillet of Snapper with Olive Oil and Herbs, and Chanterelle Jus Saffron New Potatoes and Sauteed Green Bean and Shallot

I had really expected more out of this dish, thus was a bit disappointed on how it turned out. For starters, the fish was dry and flavourful. The sauce drizzled on it was a bad combination on the fish. (Think bak-chor mee mee mushroom sauce). Really disappointed.

Confit of Chicken Thigh Roulade, Infuse with Five Spice, Honey Sweet Potato Mash and Light Port Wine Sauce

The chicken however was very lovely and tender. Meat is well perfected and seasoned. Pairing of the sweet potato mash bring a hint of sweetness to the savory dish. Nice. Too bad portions was small.

Warmed Bread and Butter Pudding with Apricot Compote

The pudding is soft and smooth. When paired with the fruits and cream custard, proved to be a big favourite amongst all the guest. I was neither overly sweet or clogging to the throat and went down nicely. The smooth pudding, rich temperate fruits, nutty bits of walnut within and a splash of warm creamy custard. Seconds anyone?

There were serving of coffee/tea and nice warmed biscuit after dessert. Though odd since it was served after dinner, but who's to complain since they was equally top notch as their bread at the start of the dinner. I worship the hotel's pastry chef.

Imperial Treasure Nan Bei Restaurant

How I miss the food here.

The restaurant boundary deco is rather distinct. Impossible to miss.

It was my grandmother's birthday. Thus the luxurious layout of food. I've actually been to Imperial Treasure Nan Bei Restaurant a number of times, but didn't have the fortune to take any photos of this place. Now lets cut to the chase and introduce some really great Chinese cuisines.

Condiments to go with the food.
Their chilli paste is really special, made of dried shrimp and belachan.

Candy Walnut

Instead the normal peanuts or mixed nuts that are serving in most Chinese restaurants, Nan Bei serves up candy walnut to its customers. They honey glazed and roasted. Really different way to start a meal. I can't get enough of these.

Chrysanthemum Tea

Longevity Buns

More lotus paste then bun.

Braised Shark's Fin with Crab Meat and Bamboo Pith

Chunky to the brim with ingredients.

The shark's fin is exquisite. Each bowl is so packed that its more like a stew instead of a soup. I could really see the comb pieces of shark's fin. They were very generous with the crab meat too. The meat are really smooth and sweet. Though I prefer the soup to be tact bit more "thicker".

Roasted Duck

They even name their roasted duck "golden plated". No joke at all. I've never eaten a roast duck nearly as good as this. The flesh is at an impossible tenderness and juicy without being oily. In addition the chef did a good job removing the strong duck "smell" that some people dislike. Needless to say, when is a roast duck without its crispy skin. Its crackling good. Highly recommended.

Steamed Live "Soon Hock" Fish

Somethings simplicity is the greatest enjoyment in life. Just like this dish. The fish is smooth, but yet its firm flesh doesn't brittle or fall apart when picked up. The clear soy sauce base isn't too heavy and really brings out the freshness of the fish. Not a hint of "muddy" taste detected at all. One can tell that creating this simple dish, isn't all that easy at all. Since the pairing of ingredients and timing is essential in this dish.

Salted Egg Yolk Prawn

The prawns they serve here are huge. The blissful bits of salted yolk perfectly coats each prawn. Sulking all the bits of yolk coating them is really addictive. The prawn are crunchy, very "Q" and fresh. Though I was a bit disappointed that the flavors didn't really permeate into the prawn flesh. A point to note. They even remove the legs and dirty bits in head for the convenience of the customer and to absent those funky unwanted flavors.

Braised Mushroom & Sea Cucumber with Vegetable

I don't really appreciate sea cumber, thus I shall not comment on it. The mushroom though is really juicy and chewy (in a good way).

Braised Spinach with Beancurd & Assorted Mushroom

This is my person favorite and so does my whole family agree. Each time we come here. This is a must in our order. The spinach infuse beancurd sits on a canopy of extra braised spinach and is sprinkled with mushrooms. The beancurd is so soft that you can practically slurp its rich egg tofu up. Within it is bits of spinach that gives it a great contrast with smooth texture of the beanurd. The base of the beancurd is shear crisp giving it additional "wok heat" enhancing the taste. Recommend to die for.

Baked Pork Rib with Taro Sauce

The pork ribs are marinated with taro sauce (apparently something my grandma using in her vegetarian dish. Sorry about unable to find the English translation). Its like magic that the chefs are able to make the top layer is crispy and yet the fat just below it is totally soft, before you pop it into your mouth and watch it slowly melt away. Meat is tender and doesn't even cling into the teeth.

Stewed Eggplant Minced Pork with Thick Noodles

At a first impression. It seems like the common mee pok that you would see in the hawker centre. I assure you. Hawker and restaurants "mee pok" are miles apart. The noodles are super springy and break cleanly with each bite. I must admit. I am very impressed with what they did to the eggplant. It doesn't have any slimy texture and the sticks of eggplant is very tender, no sign of overcooking it. For a eggplant hater I'm impressed.

Sweetened Almond Cream

Lastly is the almond cream dessert. Nan Bei version is not as thick as those outside, which I feel is a better retention of the almond cream. Since sometimes the thicken cream would make it very clogging to consume after a few spoonfuls. Not so with this version. I also like it as it is sweeten just slightly, not too sweet that it overpowers the nature aroma of the almond.

All these award guarantees top notch service.

Service is really top notch. Each dish is served into personal serving for the waiting staff and after each dish the plates are switched with fresh one. The managers were always checking with us whether the dishes were up to our satisfaction. I can see why they are even awarded the Singapore Service Star for their even prevailing good service. All these of cause comes at a price. However, Nan Bei Restaurant is that so extremely good at its service and food, that I believe every dim spent was all well worth it.

Imperial Treasure Nan Bei Restaurant
391 Orchard Road
#05-12 Ngee Ann City
Tel: 6738 1238