07 Apr 2008
You know the place is owned by a Japanese Chef who does the cooking as well?
I'd the opportunity of trying their super authentic Tempura Soba (most japanese outlets really let down on this wheaty noodle). Soba has to be Q enough and also it has to retain that grainy taste with a salty hint (take it that it's spaghetti done al dente)
And I absolutely love the shoyu based soup, that I just couldn't stop drinking. Fresh chives in it (those large oval kinds) and the soup was oh-so savoury (still can't find that taste anywhere else)
Tempura was good (haven't had the chance to go to Tenshin) but this was light and fluffy and it wasn't oily nor too dry. In fact, you could just discern the orange hue of the ebi and the batter was this really light lemon yellow(perfect combination of colours), unlike those thick yellow batters you get with no sign of the orange hue visible.
And being a kid in Secondary school when I first stepped in, yes, I love Japanese as a kid, and Hisatomo was one of the best places Mom could bring you to, Santaro is definatly a place to be remembered. And please bring me there again. I want to reminiscence the wonderful Tempura soba.
Note though: can't really remember the price nor the service (all i know is that service staff is scant there)
Ambience: dark and cosy place. (no recollections of the decor)