Visit eateatenate.blogspot.com for a full review with pictures.


We'd enjoyed our first trip to Tetsu, and for the second time, we were invited back here in this surprise-filled restaurant to sample their very own Festive Menu. It was exciting as we sat back in anticipation and await the 8-course journey to unfold.


Kani Tofu, Swordfish Tataki, Sake Namazuke (Part of Tetsu Christmas and New Year Set), S$58++,
Don't be deceived by the tiny sizes of these three appetisers - they got our appetites kicking up in big churns! It might be the sour factor that played off so well with the fresh Swordfish Tataki and Sake Namazuke (Salmon with vinegar), while the Kani Tofu evened out the acidity levels pleasantly.

In fact, the Kani Tofu WOW-ed us with so much amazement that we began to doubt our own taste buds being 'haters' of century egg and plain tofu - yes, the gray stuff is actually blended century egg. Speak about creations!


Sashimi Moriwases (Part of Tetsu Christmas and New Year Set), S$58++,
Salmon sashimi, tuna sashimi, and yellowtail sashimi presented in an artsy manner. The raw fish slices were fresh in general, but the tuna one lacked a special kind of firmness which we personally like.


Gindara Sukiyaki (Part of Tetsu Christmas and New Year Set), S$58++,
The nub of this flavoursome paper pot soup came from the sweet cod fish slices, which melts snowily between our tongue and palate.


Rosu Katsu with Ebi Katsu (Part of Tetsu Christmas and New Year Set), S$58++,
When we saw these being served, we could already feel the bloatedness up mentally. For the Rosu Katsu (pork loin), it turned out to be dry and rigid, completely opposite from what we'd expected after trying out the Hire Katsu previously. The Ebi Katsu (shrimp) fared much better, but above all, we still appreciated the extremely light batter used.

Garlic Fried Rice (Part of Tetsu Christmas and New Year Set), S$58++,
Despite knowing the amount of carbos present in that bowl of sinful Garlic Fried Rice, we couldn't resist its fragrant temptation! It was a breeze wolfing down three quarters of this awesome mishmash of garlic, rice, eggs, and spring onions. But sadly, just when we thought all was good and dry, we found oil soaking at the very last quarter.


Dragon Roll (6 pieces) , S$18++,
The Dragon Roll was heavenly, celestial, and whatever deific terms you could think of to describe this! Ebi (shrimp) sushis laid in the resemblance of a majesric dragon, topped with crispy Tempura crumbs, cod roe, and a drizzle of Japanese mayonnaise. Shiok shiok SHIOK! This had become our 'favouritest' dish of the afternoon!


Homemade Sesame Ice Cream (Part of Tetsu Christmas and New Year Set), S$58++,
I guess this Homemade Sesame Ice Cream was a well made one considering the presence of sesame bits in addition to its very strong flavour. However, the taste is strongly personal. I hate black sesame, so it sucked, but Lionel found it quite nice. Hence, it really has to depend.


Banana Tempura and Ice, S$7.80++,
Perhaps by the end of a complete 8-course meal, we were way too full to take in any more taste. The Banana Tempura was okay lah - resembled much of the Japanese version of Goreng Pisang served with a scoop of vanilla ice cream.


VERDICT
Even though this meal was on Tetsu, me and Lionel both agreed that we seriously wouldn't mind paying for it; because we know what we're paying for - quality. Anyway, with Christmas and New Year rolling in at such a time together with your bonuses, it sure does call for a reason to luxuriate doesn't it? And FYI, this Tetsu Festive Menu is available from 23 December 2008 till 2 January 2009.

Enjoy your year-ends everyone!

Yes its back at Tetsu once again, just that this time round it was through an invitation for a food tasting. To be honest, my last paid dinner at Tetsu was very average so I didn't dare harbour any hopes on Tetsu getting its act together even though it was a food tasting.

Sampling Platter - This opening platter was a selection of Kajiki(swordfish) Tataki, Agedashi tofu and braised pork belly. Personally I thought that the swordfish was good - well seared on the outside yet retaining its rawness on the inside with a faint smoky taste.
Interestingly, the agedashi tofu was miles apart from the usual ones that I was used to. Instead of being silkily smooth, the texture reminded me more of carrot cake (菜头粿), starchy and wobbly. I guess at this point, its really up to personal preference.
The braised pork belly was purportedly braised for 2 days but though it was tender and nice, it didn't exactly wow me. And its really fatty.

Teriyaki Chicken - To me, Teriyaki chicken is comfort food. So perhaps that was the reason I fancied it quite a bit. A tad charred and crispy along the exterior, the meat held a nice moist bite without being overwhelmed by the mildy sweet teriyaki sauce coating.

Sushi Roll - I liked this. The rice wasn't overly sticky nor loose with a fragrant sesame seed coating and copious amounts of roe atop. Wedged in the centre of the roll was a nice savoury crab meat filling layered by thin slices of vegetables that provided an extra crunch. I would have prefered a wee bit more vinegar in the rice though. If there's anything that I'm going back to Tetsu for, its definitely for the sushi.

Dragon Roll - Ditto to the comment I made in the previous paragraph about returning for the sushi. The dragon roll was good as well - firm rice enveloping a prawn tempura and topped with roe. A dollop of mayonnaise made for extra seasoning.

Rosu Katsu & Hire Katsu - Katsus tend to have this nauseating effect on me because its deep fried and too much flour just makes me go woozy. Tetsu's rendition was no different but I must admit that it was quite decent. I personally prefered the Rosu katsu (pork loin), which was juicier and carried more bite then the hire katsu (pork fillet). But of course the Hire katsu was more tender and of a leaner (equates healthier) cut. For both katsus, the bread crumbs absorbed quite a bit of oil so I called it quits after eating a piece each.

Assorted Tempura - Here is where Tetsu needs a major improvement IMHO. The tempura batter was way too thick and though very crispy due to the crumbs, I honestly feared for my health. Imagine the amount of oil absorbed. In the case of the prawn tempura, I could barely make out the taste of the prawn, which was overwhelmed by the taste of the batter.

Inaniwa Udon - Hailing from Akita Prefecture in northern Japan, the Inaniwa udon is supposedly one of the highest quality udon made in the country. Honestly I don't know much about udon but I did find tetsu's offering quite good as the udon was al dente without coming across as too starchy. But the funny thing is that it looked more like a fat version of glass noodles then udon.

Strawberry Mousse - A dessert of the day but definitely not your run off the mill sweet kind of strawberry mousse. This one had bits of real strawberries in it, making for a semi rough texture and sourish ending.

Overall I would say that I'm pleasantly surprised by the jump in quality of food this time round and the chef even came out to sit with us for about an hour to chit chat, which is quite a nice touch I feel. Thanks to Tetsu for the invite.

See all my pictures here.

if you're craving for a multi-course japanese meal that goes easy on the pockets, head over to tetsu, a chic japanese restaurant located on the quieter side of town in tanglin mall.

on first impression, the sleek and stylish zen look of the interior exudes the feel of a fine-dining restaurant. fortunately over here, you would not have to pay fine-dining prices for fine food.

this being a food-tasting session on the house, my dinner partner and i kept an open mind with regard to the food that our hosts recommended. thanks to head chef ken, there is often a twist that makes each dish unique. our meal started off with mekajiki (swordfish) and seaweed presented on a longish white platter.

the mekajiki ($12 for 3 pieces) is done tataki-style, a japanese cooking method that sears the fish briefly over a hot flame. the surface of the fish is lightly charred, while the insides appear pinkish and raw. i worried that the unwelcome fishy stench would remain, but fortunately there was none.

served in the citrus-based ponzu sauce with spicy radish on top, the generous slices of swordfish are very savory and work wonders in opening up the appetite for what is to come. (3.5/5)

one traditional japanese dish that i love is the age dashi (fried) tofu that is served in a delicate flavored broth. it is not too unhealthy compared to other deep-fried food as tofu itself does not absorb oil. tetsu's rendition ($8) has a different creamy and milky smooth texture that is unlike others i have had. it does take some time to get used to, and i'm not sure if i like it as much.

like the tataki, the cube of tofu also comes with spicy radish on top. this dash of creativity adds a new dimension to this dish. (3/5)

the salmon carpaccio ($18) is a 3-in-1 fusion dish. to many food critics, fusion food may be a dirty word. but for me personally, i don't care about the authenticity as long as the food tastes good. why do i say it's 3-in-1? because it's really the japanese salmon sashimi, prepared in the italian carpaccio style, and served with french dressing. there you go!

as a big fan of salmon sashimi, i like the vastly different take on it in the carpaccio. the flavor combo of the vinaigrette, black pepper and garlic brings out the rich and fresh taste of the salmon perfectly. the dazzling display of colors doesn't hurt too! (4.5/5)

maki time! we loved, loved, LOVED the dragon roll ($18 for 6 pieces)! besides the fact that it looks cute (the head resembles a dragon, but the body reminds me of a furry caterpillar), it is also yummy! the succulent prawn flesh is juicy and very sweet-tasting too. paired with japanese mayo, this is easily our most favorite dish of the night. (and we haven't even got to the main courses yet!) (5/5)

the crab sukiyaki (japanese steamboat) ($20) is served alongside straw mushrooms and various ingredients in a paper pot. after waiting 15 minutes for it to cook from a flame underneath, we savored a flavorsome soup infused with the flavors of the snow crab.

our main gripe is that there is too little of the luxurious crab meat, which comes in the form of two crab legs. in that regard, 20 bucks seems a little much. so it's good that two of the multi-course kaiseki set meals ($45 and $55) include the crab sukiyaki. (3/5)

the best-selling item on the menu is the rosu katsu (pork loin) set ($24.50 for the set)that is served with salad, pickles, steamed rice, miso soup and a dessert. the generous cut of pork and panko breadcrumbs used in the batter are specially imported from japan.

although the pork loin is meant to be the more tender and juicier of the two types of tonkatsu offered, the other being the leaner hire katsu (pork fillet), rather disappointingly, we found the meat to be extremely tough; i had much trouble biting in. seriously, this tonkatsu is strictly for people with strong, healthy teeth! (3/5)

one thing that did help a lot in alleviating the toughness is the thick layer of fat. sure, it's sinful and fattening obviously, it also felt good! but i was a little conscious and squeamish about the fatty layer though, and made a mental promise to myself that i would eat less for the rest of the meal (a promise i found i could not keep due to the many yummies that were to come!).

oh, one more thing to add before i forget. the tonkatsu comes with karashi (japanese mustard), a thick black tonkatsu sauce (japanese worcestershire sauce) and a separate bowl of roasted sesame seeds. our waitress offered to grind the sesame seeds for us with a pestle before mixing it into the tonkatsu sauce. i hear this is the authentic way of eating tonkatsu in japan. yet another unique twist comes in the form of a curry salt dip to lend some spice to the pork.

you can eat the tonkatsu with rice. but who wants plain rice when you can have slurp-icious udon, right? after visiting japan, i realised i haven't actually had a decent udon in singapore. but that has changed now that i have had tetsu's udon ($6.80). it's as silky smooth and light as what i've had in japan. and for good reason too — the udon is air-flown in from there! (5/5)

with so many japanese restaurants on the market, tetsu differentiates itself by offering kushi-style tempura (tempura served on skewers). interestingly, the tempura comes with three different dips — japanese mayo, green tea salt (!) and chili sauce (!!!). one thing you wouldn't find in japan is chili sauce (my friends that have moved to japan sorely miss this), so this is no doubt to suit local palates. (3.5/5)

my favorite tempura is the plump and crunchy tiger prawn, with a light and crusty batter that doesn't feel oily at all. nice! (3.5/5)

thanks to the generous hospitality of manager jason and chef ken, we got to sample a few extras that were not on the menu then. the codfish is very good, grilled in a delicious dark sauce that tastes sweet like teriyaki sauce. (4/5)

it's nearing the end of the meal. on hearing that we're so stuffed from all the good food that we couldn't possibly eat anymore, ken looked a little… shall i say disappointed? this is one guy that loves cooking and is really proud of his food! determined to let us sample more of his cooking prowess, he brought us these pork balls in fancy porcelain containers. for the past two days he had left them to marinade in the thick sauce.

i'm glad we got to try these exclusive items. the sauce was sticky and surprisingly sweet. this time round, the pork was extremely tender and flavorsome. because of the sweetness and softness, it was almost like enjoying a nice dessert to round off the meal. (4/5)

for desserts, jason recommended the goma (black sesame) ice cream. it comes in a shade of pale grey with little dark specks, and looks almost exactly like cookies and cream, except with a glorious black sesame taste. i have never seen this ice cream flavor in a shade other than dark grey, so this is surprising. i liked it so much, i requested for one more scoop! that put a perfect ending to this wonderful food-tasting session. (4.5/5)

while one unique aspect of the restaurant is that you can sit at the bar counter to watch the chefs whip up your tempura, we preferred the more comfy and cushy seats by the windows.

the restaurant's sleek interior can be attributed to the same japanese architect that designed the stylish sun with moon japanese dining & café. there is a very zen feel to it, with the dark wood, vanilla walls and spaciousness creating a cosy and relaxed dining environment.

on a friday evening, the restaurant stands out as the only sign of life in the quiet mall. it is a great place for small groups to hang out comfortably and enjoy nice japanese cuisine. don't be surprised if ken decides to whip up a few surprises along the way. chances are, they would be excellent.

View full review and photos at Sparklette - Singapore Food Blog.

Visit eateatenate.blogspot.com for a full review with pictures.


Had the honour of attending a food tasting session of this youngly established restaurant over the week. Having tried a handful of Japanese restaurants, we started wondering what's the big deal about being Singapore's first to offer authentic Kushi-style Tempura and Tonkatsu menu, prepared "live" before your eyes.

The initial impressions of the restaurant's settings was grand but not overawing, and as we walked in, we were greeted by all the friendly staffs in the usual Japanese affair to make us feel in place.

Tetsu provides one of a kind experience by having diners seated in counter bars and watch their meals being prepared in close proximity to the chefs.


Onsentamago Tofu Salad, S$13.50++,
Onsentamago Tofu Salad refers to hot spring egg, where it is traditionally cooked in hot spring water. Since we do not have any in Singapore, the chef has to bear the extra effort by putting his bare hand into the water and only lift off when he can't take the heat anymore, so as to stimulate the temperature (of about 70 - 75 degrees celsius) of hot spring water.

The smoothness of the egg is really worth mentioning. The whites were soft while the yolk was just slightly cooked, and it formed a creamy combination with the cold tofu and sesame sauce.


Assorted 4 ~On a Palette~ (Appetiser of Kaiseki Set C), S$55++,
Packed in a hand-made Jubako box, there are a total of 4 exquisite appetisers for you to enjoy. Each of them however, are subjected to changes as the chef creates them from the freshest produce of the season to woo your taste buds and give them a refreshing treatment before the main course.


Kani-Suki (Paper Pot of Kaiseki Set C), S$55++,
Allow 15 minutes for the essence of snow crab legs in this Crab Sukiyaki to be brought to full potential. With the snowy white meat and fresh seasonal vegetables, the soup tasted delightfully sweet and flavourful.


Salmon Carpaccio (Middle Dish of Kaiseki Set C), S$55++,
Originally Tuna Carpaccio, the fish was switched to Salmon as recommended. Unlike the normal salmon Sashimis, this dish is a creative fusion of Japanese and Italian, with a stir of capsicums, garlic, French dressing, and black pepper. We love how the richness of the Salmon first set in, followed by the sourness and then finally finishing off with sweetness. What a good workout for the taste buds.


Kushi-Tem Tempura (Main of Kaiseki Set C), S$55++,
The climax of this Kaiseki Set would be this main dish. There are two styles to choose from - Kushi-Age (breaded style) or Kushi-Tem (Tempura style). We ordered the latter, and it came with air-flown scallop from Japan, premium meats (salmon, beef and pork fillets), prawns, and seasonal vegeatables (zucchini and green pepper).

These Tempuras were exceptionally juicy and crusty, and the batter felt very fine. When it comes to the procedures for consuming Tempuras, there is really quite some knowledge behind it. We listened as the chef presented various sauces and dippings, and it was interesting to discover the Japanese's love for salt.


Inaniwa Udon (Noodle of Kaiseki Set C), S$55++,
Air-flown from Japan, Tetsu's Udon stood out from the usual ones by being thinner and flatter in diameter. The noodles were silky and bouncy, fitting perfectly well in the cold state - seemingly refreshing as the strands slipped down your throat.


Hire Katsu Set, S$26.50++,
Hire Katsu (pork fillet) offers a leaner cut compared to Rosu Katsu (pork loin) which offers a juicier (and fatter) cut.

You could tell that the Katsu is different from the rest just by looking at the texture. The pork is marinated over three days for taste and succulence, then coated with specially imported breadcrumbs from Japan, and lightly fried to produce a light crust that is double the thickness of the usual Katsu. Expect rich juices to teasingly slip out of the crispy crust exposing its marbelized meat with every bite.


Roll Sushi (6 Pieces), S$18.00++,
This sushi seriously has to kick. Each bite-sized individual was meticulously prepared - the outer most layer covered with crunchy sesame seeds topped with a dollop of cod roe, followed by soft sushi rice, a seaweed layer, then finally the crux of the sushi, which was made up of scallop and tuna. We've never tried anything like this before, and before we knew it, both of us were already fighting over the last piece.


Matcha Ice and Kuzukiri, S$6.80++,
Milky green tea ice cream, served with a bowl of red beans among strands of chewy jelly. Not bad, but a little expensive though.


Matcha Mochi
These three cubes of Matcha Mochis were a kind gesture from chef Kent after he learnt that both of us are green tea fanatics. Dusted in thick green tea powder, these


Kietsu No Ice and Warabimochi Monaka, S$7.80++,
A cone shell with a scoop of green tea ice cream, Japanese Mochi and red bean, Matcha Mochi, and raspberry, which complemented one another quite well.


Kokonatsu Milk Purin, S$5.80++,
A more uncommonly seen dessert - Japanese local favourite coconut milk pudding laced with fresh fruits. The coconut taste was actually quite mild, but it was fair enough.


VERDICT
If you are a fan of Tempura and Tonkatsu and are willing to pay a bit more, hesitate no further and head down to Tetsu and give yourself a unique multi-sensory treat. Also, be surprised by how some dishes were twisted through plays of creativity, yet sticking closely to the authenticity of Japanese cuisine.

Attended a dinner at Tetsu one weekday evening with my gf. Tetsu, which is owned and operated by Food Junction (yes, the foodcourt operator), prides itself as the first Japanese restaurant to offer Kushi style (food is served in skewers) tempura and Tonkatsu menu which is prepared live in front of you (assuming you take the counter seats of course).

Located on the top level of Tanglin Mall, Tetsu stands out with its chic interior that oozes sublime class without the frills. A partial open concept kitchen coupled with white washed pillars, wooden beams and clever layering of light add to the sophistication. Seats are decidedly comfortable but the tables do seem a little too low for comfort (maybe its just my table).

Kami Tofu - The Kami tofu, or century egg with tofu, was rather easy on the palate and provided a good start to the meal. The tofu was silky yet firm through the addition of eggs (a tad too much egg though), while the finely diced century egg cubes had but a faint aftertaste, ideal for people like me who do not really fancy this variation of eggs. Parallels can be drawn to chawamushi in terms of taste, albeit being much lighter.

Kajiki Tataki - The Kajiki, also known as swordfish or Pacific blue marlin, was another excellent starter. Lightly seared till faintly charred along the edges, the fish, coupled with what I believe to be Ponzu (ポン酢) sauce and spicy radish atop, emanated a nice savoury taste. Only gripe I had was that the texture of the fish did seem a tad too hard and dry.

Salmon & Yellow Tail Sashimi - I'm not too big on sashimi so neither the salmon nor yellow tail wowed me. Both were fresh, but I've had fresher cuts before. The wasabi or わさび,ワサビ was probably just a mixture of horseradish, mustard seed and green colouring, tasting nothing like the real wasabi, which usually comes grated. But no complaints here as very very few places in Singapore actually serve up the real thing because of its prohibitive prices.

Yasai Takiawase - The Yasai Takiawase, or simmered seasonal vegetables, consisted of white radish, carrot, pumpkin & snow pea stewed in a pot for 3 hours straight. Honestly, this dish just didn't do it for me. Everything was soft to the extent of being mushy and nausea inducing. According to the chef, this dish is very popular with the Japanese and it tastes better with every try. I would like to give the chef the benefit of the doubt, but I seriously can't bring myself to try the same dish again.

Kushi Age Style Hotate, Soft Shell Crab, Hire Katsu & Ebi - This is an area where Tetsu differentiates itself through its live preparation of Kushi style food. I see it more as a marketing gimmick. Honestly, how difficult is it to prepare food on skewers live? For starters, the food wasn't served hot, not even warm. And I personally found the batter a tad too thick and oily for my liking. The soft shell crab had an overdose of salt while the scallop, though huge and purportedly flown in from Japan, was tasteless. The Hire (pork) Katsu's taste was overwhelmed by black pepper while the prawn didn't come across as sweet. All in all, definitely not my idea of a must try.

Consomme - The clear consomme tasted to me like egg drop soup. By and large there's nothing much to comment on it except that it was light and definitely something you can get anywhere else.

Salmon Sushi Roll - Served up with compliments from Tetsu, the salmon sushi roll was definitely one of the better dishes that evening. What was interesting was the usage of flakes of fried tempura batter to coat the sushi's exterior, resulting in a nice crunchy piece of sushi that carried a lightly sweet overtone from the drizzled teriyaki sauce. Couldn't quite make out the cooked salmon taste though, save for a very faint smokiness.

Udon & Kushi Tem Lotus Root, Mushroom, Green Capsicum - I found the udon quite decent, with the noodles chewy and not too "fat" and the broth lightly salty with lots of tempura flakes. The sides of mushroom, lotus root and capsicum provided some frills to this simple dish but proved to be rather flat.

Goma Ice Cream - Rock hard, straight from the freezer and totally uninspiring. My 3 adjectives to describe the Goma ice cream.

As it was a prearranged dinner, the cost was capped at $30nett per pax. Portions were sampling size and I personally felt that $30 for the stuff we ate wasn't exactly such a great deal as nothing on the menu seemed really expensive. Service was good, but then again thats subjective. Overall the dinner was an average affair for me and I seriously doubt that I'll be back.

See all my pictures here.