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

Aoba Hokkaido Ramen

I love Japanese Restaurant displays.

Crate lamps? A new hip?

The closer you are to the sign. The closer you are at the end of the queue.

As any typical Singaporean. I rush to the longest queue and await eagerly for my turn to enter this new ramen stall. Apparently this is the 2nd branch of Aoba, with its first one in Manpuku.

Finally inside.

Menu.

Spoiled of choices.

Fortune stick or chopsticks?

Shoyu Corn Ramen

Shoyu Cha Shu Ramen

Miso Corn Ramen

I just couldn't resist another photo.

Ramen wise. The noodles were very "q". Goes great with the broth. The soup broth was really full bodied and nice. However, after 3 of 4 consecutive spoons. It can be very salty. I had a "tough" time enduring the saltiness, just to savor the bits of sweet corn kernels that had sank to the bottom of my bowl.

There isn't a lot of difference between the different bowls of ramen. They are mainly differienated with their toppings and the soup broth that goes into the bowl of noodles. The cha shu (a bit thin) would have more slices of meat and the corn ones have lesser meat and a heap of corn kernels and a nob of butter. The soup is really salty. (This is coming from someone who loves salty food. You have been warned.). The butter does bring out the corn sweetness and seems to make the soup smoother. I got a perfect shoyu egg with a runny yoke. My two other friend weren't so lucky, with overcooked eggs. Standards are a bit varying. Miso broth is saltier than the Shoyu broth.

The service suffered a bit with new staff in a new branch. However, I applaud the service staff for stopping a couple from cutting the queue (its was a really long queue). No priority to anyone. You wait in line. Interesting fact.

Ajisen management brought in Aoba Ramen. *Shock*

Food for thought.

Aoba Ramen (ION Orchard)
2 Orchard Turn
#B3-25 ION Orchard
Tel: 6509 9394

Tsukiji Gindaco

Gindaco Takoyaki has come a long way from Japan to Singapore. This chain has more than 300 stalls in Japan alone and dishes out takoyaki ball, yakisoba and macha drinks to its patrons. Be prepared to wait, as there is always a indefinite queue is endless.

No one's cooking?

Staff busy making the batter.
Look at the heaps of tako at the right.

Never is there a second to lose.

Step 1: Batter is poured over the cast-iron grill

Step 2: The takoyaki are slowly flipped and kneed into ball shapes

Step 3: Takoyaki are fried till outer crust is golden brown.

Busy. Busy. Busy.

Gindaco Takoyaki Cooking 101

1. Dissolve flour and eggs in water or a broth-based soup until the mixture achieves a saucy consistency, apply heat to a special griddle using a dedicated cooking stove, and fill this griddle to the brim with the prepared batter.
2. Place bite-sized pieces of diced octopus in the center of each ball together with red pickled ginger, tenkasu, dried shrimp, and green onions and wait for the underside surface to form a thin membranous layer as the ball continues to cook before taking a specially designed skewer to flip the balls over.
3. Repeat this process several times to form a spherical shape. After the balls have been grilled a lovely golden brown color, such that they emit a pleasant aroma.
4. Pour some sauce on top and complete your masterpiece by adding mayonnaise and topping with shaved dried bonito and aonori seasoning according to your taste

Taken from Gindaco

Perfect Takoyaki

Lots of ingredients within.

Each ball is beautifully coated with okonomiyaki sauce & sprinkled with Katsuobushi flakes.

Once you had one, you just cannot stop.

I think by now you would be salivating in from of your monitor, so I will cut to the chase. Gindaco Takoyaki is good, damn good, the best. There is only one flavour for Singaporean to choose, unlike the many choices in Japan.

The takoyaki is crispy and fried till golden brown. I couldn't bear to even eat one, even after photographing it for a long time. Upon biting it, the balls burst of flavours of the tako, leeks and pickled ginger. The aroma immediately brush pass your nose with a savory and refreshing tingle. The interior is still slightly moist with the batter and a good portion of tako, which is fresh and chewy. The okonomiyaki sauce is just right, not overpowering and bonito flakes were slightly enough.

Japanese Maccha

The Japanese Maccha is really very thick. One small sip is all you need to get the smack on the face with the green tea rush. Good way to detoxify all those oily grease from the takoyaki. However, their Japanese Maccha is pure green tea maccha with not even a hint of sugar. Thus those who can't bear to drink tea without any sugar, may want to try another drink like their Maccha Float (Maccha with soft serve).

All gone...

In case you are wondering why the boat container. Every thing has a purpose. The boat containers are made of Russian white pines which absorbs excess oil to prevent soggy takoyaki balls. There are even holes round the container to prevent condensation to cause mushy balls.

I must say that Gindaco really hits the bell. Its by far the best and most authentic version of the takoyaki I've tried thus far. No need for any other flavor and marketing gimmick. If you are good at one thing, be very good at that and word will travel. I will definitely welcome Gindaco empire with open arms.Never eat Takopachi again with big boss (Gindaco) around town.

Update (23/12/09):
Had craving for tako balls and decided to grab some while I was in orchard. The original Japanese staff have been replaced with new Singapore ones. While waiting in queue I noted that the quality control is very stringent. Excess ingredients while grilled and forming the balls are discarded. Ball while sit too long and are cooled are also discard. Any balls that are not a perfect round, deformed or have holes are also discarded. The skill level that the chef molding the balls and quickly jumping them to flip is quite admirable. Almost like an art performance. Taste wise its exactly the way I remembered from the first time. Golden brown and crispy exterior and soft moist interior.

Tsukiji Gindaco
2 Orchard Turn
#B4-64/65 ION Orchard
Singapore 238801
Tel: 6509 9038

The Taiyaki @ ION Orchard

Many varieties of Taiyaki to choose.

The Taiyaki offers many different kinds of Taiyaki. From the sweet to the savory. They have French Cinnamon, Italian, German Potato, Fresh Banana Chocolate, Bacon & Eggs and Japanese Premium Azuki. They even place country flags next to the different Taiyaki to state where they got their inspiration.

Very generous azuki beans filling.

As you way have noticed. The Taiyaki sold here is different compared to the ones you normally find in Singapore. The main difference is the crust. Instead of the thick and sticky pancake mix that we are accustomed, the ones here are made up of very thin and crisp layer of crust. Beneath it is a very generous amount of filling. Guarantee to make you smile.

Attack of the Birds Fish

Poor fishy.

I tried the Bacon & Egg (British) Taiyaki. The crust is indeed very crispy and paper thin. The whole interior is filled with a whole egg with a strip of bacon. Taste wise the Bacon & Egg comes out to be rather average. Maybe I should have stick to the more traditional Azuki Beans.