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Yahoo
7 days ago
- General
- Yahoo
Irosho: Hawker-priced premium unagi & fatty salmon sashimi
If you're looking for sashimi in Singapore, chances are you wouldn't be scouting for it in a kopitiam. I mean, have you even seen one? I, for one, certainly hadn't. That was till about 2 months ago, when I first caught wind of Irosho, a stall in Yong Li Coffee Station in Tengah, and it shot straight onto my to-try list. Hailing from Johor Bahru, Irosho opened its very first Singapore (and overseas) outlet in Jun 2025, tucked away in a humble kopitiam setting. Despite its unassuming location, they carry a unique concept that offers premium sashimi and donburi bowls at surprisingly wallet-friendly prices. And in this economy, who am I to refuse? Now, for full disclosure: I'm not the biggest sashimi fan out there (diabolical much?). So to make sure this place lives up to the hype, I dragged my dearest sashimi-loving-monster of a friend along for her expert opinion. What I tried at Irosho I had to kick things off with the Salmon (S$10 for 5 pcs) — a make-or-break dish that would set the tone for my Irosho experience. Not gonna lie, my expectations were already high, thanks to a chat I had with the kopitiam boss a couple of months back, where he low-key couldn't stop raving about this stall. Thick-cut and gleaming with a light sheen, my first bite into Irosho's salmon sashimi was delightfully fatty and incredibly tender — the kind that melts on your tongue with minimal chewing. As far as first impressions go, this was like shaking hands with someone wearing a really nice perfume — instantly memorable, which is pretty good in my books. Each slice had a satisfying richness to it, making it clear they aren't cutting corners when it comes to quality. Taste-wise, the freshness was apparent with no fishiness in sight. The only thing that threw me off here was the temperature. It wasn't quite cold, per se, possibly because it had been sitting out for a bit as we snapped our pictures (always that, ugh). That slight room-temperature warmth threw me off and made the texture feel a little softer than expected. Still, for a kopitiam stall, it was pretty impressive, and my sashimi-obsessed friend polished it off like a champ. Would you believe me if I said I picked the Dragon Mango (S$7 for 8 pcs) solely for its vibrant yellow sheen? Because I did. And it had a lot going on — in a good way, mostly. Think: fried ebi and lettuce at its core, wrapped in sushi rice and nori, topped with thin slices of sweet mango and finished with a thick drizzle of mayo. Surprisingly enough, the fried ebi stayed crunchy, and the mango added a juicy brightness that complemented the savoury base. The only hiccup here was the mayo. It was slathered on generously — perhaps a bit too generously — and ended up hijacking most of the flavours. But once I scraped off the excess, the harmony between the crisp ebi and sweet mango finally managed to shine through. It's the kind of dish that's fun to try, but likely not something I'd crave again. Out of the 3, this was our least favourite. Oh My Don: Must-try restaurant-quality hawker donburis by ex-hotel chef at Yishun's best-kept secret We finished off strong with the Irosho (S$13.50), which had my eyes going wide the moment I took a bite. The unagi was ridiculously tender. It was silky, flaky, and rich with that signature sweet-savoury teriyaki glaze. Unlike some versions that go overboard with a syrupy sauce, Irosho nailed the balance of just-enough sweetness to enhance the eel without overwhelming it. It sat on a bed of pearly white rice that soaked up all the umami goodness, creating a well-rounded bowl. I had the Fried Rice (S$8) from Irosho the last time I was here, and I'm not too sure what they did in the 1.5 months, but the unagi tasted way better this time around. Accompanying the eel were cherry tomatoes (oddly warm and massive, a little startling when the warm juices burst in your mouth), lettuce, wakame, tobiko, and a lightly grilled tamago. Oh, the tamago. Soft, sweet, with a slight char on the edges that added depth and a whisper of smokiness. I would've happily traded the veggies for more of that egg; fibre intake begone. For under $15, dare I say this bowl could rival versions at double its price. Final Thoughts Tengah might not be the most accessible spot but if you ever find yourself in the area or willing to make the trip, Irosho is worth a stop. The Salmon Sashimi and Unagi Don both delivered in quality and flavour, especially for their price — premium vibes without the premium price tag. As for the Dragon Mango Maki… it was kind of like the middle runner in a 4x100m relay who loses a bit of steam. Not terrible, but definitely slowed the momentum. Still, 2 out of 3 dishes hitting the mark is a win in my books. Expected damage: S$7 – S$15 per pax 17 affordable Japanese food in Singapore that will make you go Oishii! The post Irosho: Hawker-priced premium unagi & fatty salmon sashimi appeared first on
South China Morning Post
21-05-2025
- Entertainment
- South China Morning Post
Soul food: new Osaka restaurant pairs ingredients with spirituality
Shinon Washoku Senryu is temporarily closed. Find more information on their official website I behold the glistening cuts of sashimi, delicately plated in an ovoid silver bowl that appears to float on a bed of dry ice, designed to resemble the boat of the god Ebisu crossing the ocean. The types of sashimi are also chosen for their symbolism: kuruma ebi for longevity and good fortune, sea bream for auspiciousness, scallop for wealth. I'm just about to reach over with my chopsticks when the deafening rumble of a train passing overhead breaks the reverie. I'm sitting on the tiny second floor of Shinon Washoku Senryu, a newly opened restaurant tucked under the train tracks leading into Osaka Station, one of the largest transport terminals in the world. The ingredients at Shinon Washoku Senryu are blessed and purified by Shinto priests. Photo: courtesy Shinon Washoku Senryu In spite of its quotidian surroundings, the restaurant has grand ambitions to reintroduce osagari ('leftovers' or 'hand-me-downs'), the act of offering food to the gods at a shrine, who, after their meal, then leave it for worshippers to finish up. It's a tradition with roots in Japan's indigenous Shinto religion , which emphasises the importance of offerings to the kami, or spirits, as a way to cultivate harmony between humans and the divine. Consuming the shinsen, as the blessed food is called, symbolises a communal bond between the worshippers and the kami, as it is believed the kami imbue the food with their blessings before passing it back to the people. The facade of Shinon Washoku Senryu. Photo: courtesy Shinon Washoku Senryu Shinon traces its origins to the vision of second-generation restaurateur Yasuyuki Kibayashi. His relatives were masters of the koto, a traditional Japanese instrument, and with a deeply spiritual mother, Kibayashi was attuned to the nuances of Japanese culture and religion. As an adult, he assumed the mantle of patriarch, running the family's izakaya business over five decades. Towards the end of his life, however, Kibayashi considered the act of eating in a spiritual light. Inspired, his son and successor, Yoshinori Kibayashi, travelled to Ise Jingu, one of the most important Shinto shrines in Japan, to seek out a priest to name the new culinary concept. Shinon Washoku was born, its name translating to 'divine grace' and 'Japanese cuisine'.
