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The French duo of oysters is so fresh—no strong stench of iodine, just a hint of it—and creamy, completed with a slight nutty flavour and a dash of umami. The freshness of the oysters here can very well compete with that of the best oysters found in Singapore: Culina. To top it off, the tangy ponzu sauce and dashi served with the oysters make for an exciting duet, where the taste buds are teased by a myriad of simulating flavours. I never knew ponzu sauce goes so well with oysters. When the service staff asked me if I need Tabasco sauce for the oysters, I was thinking, "The ponzu sauce is so good already, who needs Tabasco sauce for the oysters?" This is one dish highly recommended.
The set lunches make for very satisfying meals. The tempura prawns served in the tempura is bigger than the usual tiger prawns, which are considered as pretty big ones as compared to other varieties already. And best of all, the flesh of the prawn is very fresh and creamy, yes, creamy, not springy. I feel like I am in tempura bliss when biting into the crisp thin batter, which has no hint of oiliness, and the succulent meat. The price is hardly jaw-dropping at less than thirty bucks, given the generous serving of huge prawns.
Sashimi and sushi set is another crowd-pleaser due to the fresh seafood served. I love it that premium seafood are included in this set. The otoro is melt-in-your mouth quality and totally has none of the fishy smell typical in most otoro, chutoro and akami. In fact, only few Japanese restaurants serve such good quality otoro. To add it on, there are hotate and negitoto maki, which are higher grade of seafood as compared to the common ones like sake and akami—I do not mind them, especially if served as accompaniment dish but I do deduct points if there are too many of these in Sashimi and Sushi sets. At a price tag of thirty plus, this is a real steal.
Negitoro with uni don is decent. I like the sweet uni perching on top the blanket of negitoro—minced otoro and chutoro to be exact. But I prefer the Negitoro don in Ginza Kuroson since I find that the negitoro in Takujo has more water content, less fat and chopped spring onions. The one here still beats its competitor in Hokkaido Izakaya.
The service here is a mixed bag. While the staffs are friendly, but they lack the attentiveness. When seated at a corner, I had the toughest time getting their attention, due to the layout of the place and the staff neglecting to keep a lookout for any waving patrons in need of attention. Burosu Honten has even more blind spots, but I have slightly less trouble getting the attention of the staff there.
If I am in the mood to spend a bit more, meaning non-budgetary mode, and have cravings for tempura, oysters or sashimi, this is one of the restaurants that come straight to my mind.
My Thoughts: Nice!
This restaurant is currently not in operation.
