Maguro nodo teishoku and buri kama shioyaki at Nakajima Suisan

Haven't gotten the maguro nodo 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) in a while. Portion appeared to be a little smaller than what I remember previously when every other fish seemed have gotten larger. Also, getting breakfast here in the morning feels a little competitive. 😬

Tuna's still smokey, oily and delicious though. 👍🏼

Got an additional order of buri kama shioyaki (grilled yellowtail collar) on the side because...it's nice to have more fish. The meat from the collar felt a little more "refined" compared to the tuna because it wasn't as oily and had a finer texture.

Recently, at Sushiro......

Winter Harvest menu's at Sushiro (一, 二, 三, 四, 五, 六, 七, 八, 九,十, 十一, 十二, 十三) recently and here're some pics from a couple or more of visits. It's hard to not repeat photos because we end up getting some of items that we like from before.

A mug of their ice cold Suntory is always good. Always satisfyingly refreshing. The first few gulps stills the soul.

Mentai cream udon. Not one of the outstanding udon out there for sure but that aside, this was creamy and salty, filled with flavour from the mentaiko. Which was the point. Relatively inexpensive fix which was much more mentaiko-y than the one at 88 Pocha.

Fried mozzarella cheese was surprisingly addictive. These didn't taste cheap.

Tried their mapo eggplant nigiri for the first time. Actually not bad.

Iberico pork jowl nigiri was deliciously toasty. Unexpected find.

Forgot what these were called but they're some sort of maki wrapped in lettuce? Stuffings were shiso, ikura and maguro. Tasted like how they looked. A vegetable-y roll.

Aburi toro is always welcomed here. Not much better place to get cheap toro.

First time getting tuna mayo gunkan. These were very creamy. Like a lot of mayo to tuna proportion kind of creamy. But now we know.

Their big red prawns are less big sometimes. But usually they're of a good size and they're one of the simple and good items to get from Sushiro if you're looking for something uncomplicated with no messy flavour.

Believe it or not, fugu tataki nirgiri and we were curious. They've never stated the source of the fugu and I would assume that they use the farmed and non-poisonous variety. Tasted like a stiff white fish. Nothing particularly special about it.

Winter yellowtail nigiri with dollop of creamy anikmo - yummy. These were better than I imagined. 

Monkfish tempura nigiri's batter is a little thick. Monkfish was lost between the batter and the rice which was a pity because the texture was one of the appeal.

They don't have the awesomest shirako but they do have it. Today's gunkan looked...Lovecraftian.

Shirako tempura. Shirako was a little dry but otherwise not bad tasting in my opinion. These looked rustic compared to those at Sakutto Tempura & Oyster but that was to be expected. After having these a couple of times, I realized that they tasted like fried fish.

Broiled/aburi fatty yellowtail. While the flavour is generally not as intense as chutoro, it's a nice fish as well. Nice switch up with the usual fatty maguro sometimes.

That's fugu karaage - tasted much like a cross between mackerel and chicken. Or frog and chicken. Scratch those....these tasted like tender fried chicken with fish bones. Pretty tasty all things considered and the flavoured batter was nice. Quite a bit of bones in them though.

Mentaiko and mayo trumps mentai mayo.

It's the time of the year for monkfish so why not more ankimo gunkan.

Kanimiso is nice what.

Every now and then, I feel like picking up a couple of natto gunkans.

Sweet tamagoyaki nigiri - 😬

Sweet potato tempura - not the best tasting Japanese sweet potato out there but these weren't bad tasting. I liked it. Really hot though.

Grape sherbet. The grape container looked cute.

It's okay. Not the better grape sherbet out there.

Caramel banana cake I think. There's real mashed bananas in it layered by a faint almost bitter caramel flavour. Would have been nicer if it were hot. Not bad tasting but I wished it had more banana flavour.

Their matcha warabi mochi parfait is another one of my guilty pleasures. It's always on menu and it's a cheaper but not exactly a worse off version of the pricier/nicer parfait places out there. Creamy vanilla soft serve, sweet anko and kuromitsu textured by crunch from corn flakes.

Katsu An, Suntec City

Have been wanting to try Katsu An (#B1-149A Tower 2, Suntec City, 3 Temasek Boulevard) because the prices looked attractive and I wanted to know what were the standards of their offerings at those price points. While we recognized how they kept prices lower by not including the "nicer" things like bottomless rice/better miso soup/cabbage and smaller portions, one also couldn't argue with the fact that they were also charging half the price or less for their teishoku compared to shops like Tonkatsu by Ma Maison or Ginza Anzu.

I like it enough to come back. Sure one doesn't get the same quality of meat as the more expensive tonkatsu shops but the standards weren't mediocre for sure. They were pretty decent. Thoroughly enjoyed my cheese rosu katsu. Upgrades like increased portions and change of rice were chargeable but that also meant that you didn't have to pay for them if you never wanted it. Pretty quick and frills free here. By the way, the apricot sauce tasted like a regular tonkatsu sauce.

Revisiting Anglo Indian Cafe & Bar

Came back to Anglo Indian Cafe & Bar because we enjoyed the food previously and that I wanted a go at their saag gosht. Man that was almost 4 years ago. Time sure crept by. Service from the manager today was also outstanding.

A couple of fermented drinks while waiting for the food to be ready.

Started with an order of onion bhaji. These did not look like what we had in mind.

The onions were finely sliced and rolled into balls with gram (chickpea flour) before they were fried. Nice tasting though.

Not palak paneer. I mentioned saag gosht.

In the pureed spinach were the chunks of lamb.

Their menu listed this as daal bukhara but I know them as daal makhani. A creamy rich stew of black lentils with butter/ghee.

Garlic and Kashmiri naan for the gravies. I detected some fruit peels in the the latter.

We were offered half cups of masala chai by the manager to aid digestion even though we were already pretty stuffed at the end and had to turn down desserts.

Nodoguro, oysters and wagyu at Unagi Tei (formerly Man Man Unagi)

There are a couple of things I've been curious abut Man Man. Why they re-branded themselves as Unagi Tei (一, 二, 三, 四, 五, 六, 七, 八) and the nodoguro they have incorporated into their menu at Keong Saik.

This addressed the nodoguro question. Did not expect it to be served in a tower though. I wonder how much of this flair was incorporated in the price tag...

...since it wasn't a big piece of nodoguro there. It was a nice fish but I didn't get wowed by it. I never thought I'd say this but surprisingly, the ones we had at Sushiro (ichi, ni) were a better experience. 😅 It came with a couple of killer sauces which also easily killed the flavour of the fish.

Oysters were seasonal and were delicious. The killer sauces previously mentioned came in small cups. They were exceptional. Robust and flavourful would be appropriate here. One of them tasted like it was made with goma and sake and the sake component was pretty obvious.

Wagyu beef on the side. I think they were sukiyaki-ed. Not bad tasting but these weren't the disintegrate in the mouth type.