Ramen Shoshiji, Orchard Plaza

If one were in the know, Ramen Shoshiji (#03-42 Orchard Plaza, 150 Orchard Road) is a buzz about town now. What they bring to the table is a never seen before (at least for me) ginger shoyu ramen. The standard bowls on menu here appear to be said ginger shoyu and a Hakata tonkotsu. There's also tori paitan, Iekei and Jiro styled on rotation based on availability.

Availability is determined by updates on their IG.

Tried their pork shumai. These were huge, freshly steamed, moist on the insides and tender. Nice. 👍🏼

We were given plate with a smudge of mustard for the shumai. I enjoyed the pairing.

The other condiment(s) which worked with the shumai are the doubanjiang or doubanjiang with garlic.

I'm typically not a ginger person but I thought the broth from their ginger shoyu ramen rocked. This bowl was with extra ginger. Brought about a nice bit of prickle at the back of the throat. Did not expect to take to it but I ended up liking it and being amazed by myself enjoying it.

The Hakata tonkotsu bowl was somewhat more pedestrian. There seemed to be an underlying sweetness in the broth which I preferred without. Charshu's lean-ish. Nothing particularly special about this.

Interestingly, they have a wider range of hardness for their Hakata tonkotsu noodles than the other ramen-ya around. I got the ultra hard which wasn't very hard at all.

Sushiro, Q4 2025 - Q3 2026

Another compilation of random stuff from Sushiro (一, 二, 三, 四, 五, 六, 七, 八, 九,十, 十一, 十二, 十三, 十四, 十五, 十六, 十七) eats from last quarter of 2025 to around 3rd quarter 2026. Most of it happened in the last quarter of 2025 so there's more of the winter toppings.

Curry clams udon.

Shirako gunkan with ponzu jelly.

Ankake shirako chawanmushi.

Winter yellowtail with anikmo.

Anikimo gunkan with ponzu jelly.

Crispy chicken nigiri.

Kani miso wrap.

Mozzarella tempura with honey and salt

Roast beef with yuzu kosho.

Sweet potato apple.

 

Wagyu if I remember right. It tasted much better than it looked.

Miyagi salted beltfish. Forgettable.

Uni & cream cheese with ponzu sauce - there's bonito powder and onions in it as well. Sushiro has traditionally not faired well with the quality of their uni and this was no exception. The smokiness from the bonito powder was nice with the cream cheese though.

Aburi shiodare cod. Didn't remember much of it so it probably wasn't great.

Tempura cod nigiri.

Butter & scallop. Nice.

Shrimp, cheese and mentaiko mayo. A guilty pleasure.

Some limited time thing. It's Arabiki sausage with mayo and ketchup. It's actually kinda nice.

Prawn nigiri two ways. Raw and boiled. I prefer the raw one which was sweeter.

Matcha parfait with matcha Kit Kat.

A $6.10 Suntory for ND 2026.

Revisiting Tsujiri Premium @ Tanjong Pagar

Back at Tsujiri Premium. Tried the mango matcha milk cap & black sesame matcha latte. The latter's pretty good with a nice balance of the flavours/aromas from both the matcha & kurogoma. Light on the sweetness as well. As for the mango matcha milk cap...I'm more favourably disposed towards the strawberry one we had previously. Something odd about the mango flavouring.

That's a slice of Okinawa sea salt matcha dark choco cake. Loads of creamy salted dark chocolate with matcha and some crunchy bits of stuff in it. Not bad.

Ichiwan Don, International Plaza

Came across Ichiwan Don (#02-51 International Plaza, 10 Anson Road) recently. They're mostly about donburi, sashimi and small plates. Tried a couple of of their dons.

The bowl with aburi salmon belly was disappointing. The torching was token, didn't have much smokiness in the fish and it wasn't melty like it should be. Pretty sad. 👎🏼 

Barachirashi was pretty generic with large cubes of salmon, tuna, swordfish, tamagoyaki and takuan. Both bowls were served on vinegared rice that's topped with furikake. Miso soup tasted like the powdered stuff.

Jumbo aji katsu is back at Tonkatsu by Ma Maison

Jumbo aji katsu from Tonkatsu by Ma Maison. Crisp, crunchy and hot fish. Has been consistently nice!

Taichiuo shioyaki teishoku from Nakajima Suisan

Came across a taichiuo shioyaki teishoku at Nakajima Suisan (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五, 十六, 十七, 十八, 十九, 二十, 二十一, 二十二, 二十三, 二十四).

Taichiuo is commonly known as beltfish. Never had them before.

Meat's tender and flaky. Doesn't seem to be distinctive otherwise. Lots of bones along the edges.

Yappari Steak, Wisma Atria

Yappari Steak has a new outpost in Orchard (#04-24 Wisma Atria, 435 Orchard Road). They're currently at the spot that used to be Kai Kai Sushi & Grill by Teppei.

The menu's adjusted a little. There is a 300g option for the karubi now which I've gotten today. One could also top up with foie gras. 😬 In retrospect, I didn't enjoy this as much as the last time I've had it. Maybe I never liked it that much previously in the first place. Noticed that they have hanging tender and was intrigued. Will try that the next time. 

One week+ later......

Came back for the 300g sagari (hanging tender). Or onglet. Couldn't resist the foie gras.

Pretty good. I think it might be my favourite cut from them with its mineral rich and beefy flavour. Came in thick chunks.

Slice and remove from the hot stone when it's at desired doneness. Eat with adequate salt to bring out those flavours.

Sushi Dorobo, Bugis Cube

Got wind of Sushi Dorobo (#03-17 Bugis Cube, 470 North Bridge Road, tel : +65 8344 2811) and was intrigued by their aburi engawa don which was a lunch only item on their menu.

It looked a lot more impressive as a picture on the menu.

The first thing that came to mind was that it wasn't as aburi-ed as I imagined. I was hoping that it would be smokier. But it's savoury and unctuous with melty fat. That egg layered a smooth richness while spikes of brininess from the ikura cut through with some character to the flavours.

The engawa was not quite as exquisite as Sakari Sushi but way better than the one from Tsukiji Sushi at Avenue K.