Have been wanting to come to Kamoshita (5 Neil Road, tel : +65 6221 3950) for a long time. Today was lunch - not exactly the ideal showcase of the oden-centric izakaya they are but I'm not complaining.
Lunch beer is $9. Asahi.
These were house made cream cheeses. Clockwise from the top left is with smoked daikon, kani miso, miso marinated and shoyu konbu. I liked them all.
- Smoked daikon - creaminess wedged between smokey and crunchy slices of dehydrated radish.
- Kani miso - I thought there was a good balance struck between the cream cheese and the crab fat/butter flavour that's infused in it.
- Miso marinate - intense from both the rich creaminess of the cheese and fermented bean flavour
- Shoyu konbu - not quite getting the kelp. It wasn't seaweed-y if anyone was wondering.
Was curious about the oden daikon tempura. I know, right? It turned out to be how I imagined it. A tender boiled radish infused with the smokiness from the broth of the oden that's clad in a light crisp fried batter. It was actually juicy. 🤯
We had another daikon which the menu described as grilled. We ordered it because there was uni. There wasn't enough of that uni to go around in my opinion. Came dark caramel-y sweet glaze. It's not bad for radish but not worth paying for because of the uni because there was too little of the sea urchin to matter.
Kamoshita does a pretty decent iekei ramen in tonkotsu shoyu. I detected more complexity than just plain pork bone and soy sauce in the rich salty broth but what else exactly made it eluded me. Maybe fish powder? I couldn't be sure. Noodles were thick and chewy and the aji tama was nicely flavoured with shoyu. Charshu were thick sliced - not hard but a lot more jaw work than what I'm used to.
Current lunch special was a gyutan teishoku that came with a slice of duck with cucumber and some sashimi on the side. Nice peppery gyutan which required quite a bit of jaw work as well.
No comments:
Post a Comment