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The concept: This contemporary Japanese resto-bar offers a wide variety of sashimi, yakitori, ramen and tempura to go with your cocktails and sake. Dishes like sashimi and sushi are served the traditionally way, but chef Elson Lee has added a host of new creations with French, Italian and even local flavours.
Must-tries: The sashimi is flown in four times a week, so be sure to ask for seasonal fish that's not on the menu. We enjoyed spotted prawn, uni (sea urchin), suzuki (Japanese sea bad), black cod, Spanish mackerel and half-grilled bonito.
The Char Siew Ramen ($18) strays from the typical savoury varieties - this one features springy ramen in a sweet shoyu broth.
Fusing Japanese with Italian is the Pasta Udon Tempura ($25) where chewy noodles and tempura prawns sit in a lip-smacking sauce of thyme, tomato and chilli.
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