Japanese Restaurant Goku, Mohamed Sultan Road

Amongst any other things that Japanese Restaurant Goku (#01-02, 33 Mohamed Sultan Road, tel : +65 6735 4232) might be known for as an izakaya, they do motsunabe - offal hotpot. Something that supposedly helps enhance beauty because of the amount of collagen that comes with the broth.

But we didn't get that today. We went through a bunch of other dishes they had to offer which were also pretty good. 

There's Sapporo on tap and also a shandy of Sapporo with ginger ale. Food as expected of such establishments goes well with the drinks they serve.

Such as the mentaiko which the menu claims is grilled. That would make it a mentaiko yaki as opposed to one that was aburi-ed which the receipt printed. I'm pretty sure it was just torched rather than grilled. But importantly, it was tasty with that fish spicy salty flavour. Those slices in between looked and tasted like daikon but the texture was quite different.

We had gyutan on hotplate that came with a pile of negi.

The slices of cow tongue were thick and full of chewiness. Chewing brought out the flavours. Lemon had also been squeezed into the dish to effect. We swapped the positions of the negi and the gyutan so that the negi would soften on the hotplate.

The menu described this dish as lady's finger with pork. The picture featured cubed tofu as well. The actual dish also included also bean sprouts and bonito. Those tofu were in little bits rather than cubed. This tasted Okinawan if you catch my drift.

Had oyster soup that was served in a claypot.

Those oysters were large and fleshy and tasty. Broth was oyster-ly and sweet. I was initially worried about the shreds of ginger in the them but it turned out that I barely detected it.

Behold their minced wagyu katsu. The flavour from these fried patties were unexpectedly great. Contrary to appearances, these fried patties were pretty moist on the inside, shelled with a nice crisp on the exterior.

We went with an order of their motsu cabbage. Offal stir fried with cabbage. Again, great flavours that came from a variety of ingredients. There was the beef flavour from the chunks of fat, sweetness from the cabbage and a nice sweet and spicy from the sauce that they used for the stir fry that included tiny slices of dried chilli. That, some sesame seeds and chopped spring onions. Great dish with rice.

Yup, tamago kake gohan there.

And shirasu gohan as well.

Mixed with seaweed and chopped spring onions. Comforting deliciousness with a splash of shoyu, the lemony negi from the gyutan or the sauce from the motsu cabbage. I couldn't not finish this.