Closed
Being a regular of Ginza Kuroson at Takashimaya, I, of course, cannot wait to check out the new branch at Robertson Quay when it opened. I am very glad that I take the time to do so. Robertson Quay is a really scenic, tranquil, nice place to go to. With the river by the side and mixed development low-storey buildings that house a great variety of restaurants on the first floor, minus the buzz of shopping malls, it is enjoyable and relaxing to stroll to the restaurant.
Interior is modern Japanese decor, where the zen influence is obvious. This place is brighter than the restaurant at Takashimaya due to the use of wooden furniture while the latter has marble or granite table top at counter seats. Otherwise, the setting is pretty similar.
One notable difference is that this branch has a special set lunches, which have additional udon and tempura dish. The udon here is the best udon I ever have, for now. Unlike most udons, which are round and fat in diameter, the one here is flat and has smoother, firmer texture, kind of like al dente version of udon. Can be eaten hot or cold, I opt for the cold one since slurping up cold noodles feels especially refreshing in a hot weather and I like how the udon is served on a bed of ice.
Tempura is another winner since due to the fresh prawns used, and the batter is crispy and does not have the smell of stale oil.
My favourite dish got to be the negitoro rice bowl. Fresh minced tuna belly, topped with chopped spring onions and real wasabi, this dish is bursting with flavours. Spring onions can do wonders to the taste of food, and in this case, raw fatty fish meat. Moist pearl-like grains of rice are smooth and starchy in texture, each is imbued with fragrant sushi vinegar. They are soft yet not mushy—signs of quality rice excellently cooked.
As for the Nagekomi don, the raw fishes are very fresh, and I like the addition of the minced fish, adding variety to this dish.
Interior is modern Japanese decor, where the zen influence is obvious. This place is brighter than the restaurant at Takashimaya due to the use of wooden furniture while the latter has marble or granite table top at counter seats. Otherwise, the setting is pretty similar.
Tempura is another winner since due to the fresh prawns used, and the batter is crispy and does not have the smell of stale oil.
The appetizer changes according to availability of ingredients. Sometimes, the appetizers are so good that they can be considered as dishes in their own. The salad is the generic type. Desserts are okay, coming in the form of pudding and custard. Yes, no watermelon! Though they are just those nice custard found in bakeries, instead of being unique in any way.
This is one restaurant I will always be going back due to the sheer variety of quality set lunches and the negitoro rice bowl, which is not easily available elsewhere. In fact, I prefer this oulet over the one at Takashimaya since I like the relaxed ambience here, and the service staffs here are incredibly friendly.
My Thoughts: It is one of my Favourite Haunts!
This restaurant is no longer in operation.
