Frying impeccable tempura is an art, and Tokyo Soba managed to nail this artistry to near-perfection. The prawns were delicately crisp yet light and airy; almost to the point of disbelief without any greasy, unpleasant aftertaste.
It is a large platter of sakura shrimps that have been deep-fried in their lightly salted shells. Pair them with a mug of ice-cold beer for a magical combination you will surely not want to miss.
The lack of space and the rapid canteen-style service means that Tokyo Soba is not a place to linger. I agree that not all their dishes are perfect. But to me, Tokyo Soba just needs one sincere dish to keep me coming back. Hopefully, you will find a dish that will open your eyes and stomach to the beauty of this humble place. Operating Hours: Affordable Cafes Telok Blangah. High-End Western Telok Ayer.
High-End Mexican Duxton. Affordable Korean Clementi. Affordable Food Buzz. Affordable Muslim-friendly Yishun. Mid-Range Food Buzz Bugis. Mid-Range Food Buzz. Singapore singapore. Lastly, we had the Tamago Kake Gohan that refers to egg topped on rice. Or go for Rock on! This is where the black truffle is presented in a prized LV box when it is served. The bowl of rice topped with torched egg white meringue and egg yolk before chef shaved some black truffles on it.
There are options for sides including Ikura, Uni, Caviar and Crabmeat to complete the experience. As for desserts, we had Homemade Honey Lemon Pudding that has a similar texture like creme brulee. Lovely dessert to end the meal with a sweet note. We also had the opportunity to taste the sake topped with black truffle. You can add-ons with additional cost for the sake to complete your meal experience here. Overall was quite an experience with obanzai Kyoto-style dishes here at Rockon Tokyo.
It is my first time trying and the flavours here are rather lighter as compared to the usual omakase I had. The shophouse space is a cosy seater restaurant, helmed by head chef Sekiya Katsuyuki. There are limited tables, along with counter seats for a more intimate experience where you can catch the chef in action. Homemade Cold Tofu is an interesting start to my omakase meal.
The tofu is served in a basket along with spicy olive oil from Italy, soy sauce and salt. You can customise how much of each ingredient to add, where I only added a tinge if the spicy olive oil as it masks the flavour of the fresh tofu easily. A dish light in flavour, I enjoy the broth which spots a tinge of zesty flavour from the lemon.
One of my favourite course is the Seasonal Sashimi , where I had the halibut, wild blue fin tuna, and wild yellow tail.
On to a warm dish, the Charcoal-grilled Spanish Mackerel is delicious. I like the fatty texture of the fish, and it is served with lemon for the extra zesty touch. The next course is an indulgent way of having crab, Deep-fried Crab Dumpling. The size is generous and the dumpling is filled with snow crab, delicious! Alternatively, the most over the top supplement to the omakase is the Rock On!
0コメント