We're not saying that there are too many ramen restaurants in Singapore (we are), but if you're suffering from soupy-noodle-fatigue after the spate of ramen restaurant openings, these new Japanese (-and non-ramen) dining concepts will give all you Nipponphiles something to kanpai over.
Chotto Matte
The semi-casual eatery may look more like your friendly neighbourhood haunt than a proper Japanese restaurant, but that doesn't mean that culinary standards here are anything less than exacting. Helmed by Chef Roy Chee, previously Executive Head Chef at Standing Sushi Bar, Chotto Matte brings quality yakitori, sushi and sashimi items to the table with an attention to detail not unlike that at fine-dining establishments. For one, chef Roy is more than happy to extol the virtues of the restaurant's Japanese-imported water system (from which water is used to wash and cook the rice - it apparently enhances the inherent sweetness of the grain), and the wild tuna that the restaurant uses (which, according to him, is worlds apart from the farmed variety that many conveyor belt restaurants use). Definitely not just your friendly neighbourhood joint.
Must-try: Besides the yakitori platter ($19), which makes for a decent gateway into Chotto Matte's grilled offerings (it consists of a skewer of chicken wings, salmon belly, chicken breast with cod fish roe mayo, Wagyu beef and Kagoshima pork belly), definitely make room too for the excellent Kagoshima Pork Belly Don ($35, above) – this layers glistening slices of fatty Kagoshima pork belly on a generous bowl of aromatic garlic fried rice.
#01-01 54 Blair Road, tel: 6222-8846, www.chottomatte.com.sg
Teppan-Ya
There's something about having your food deftly fired up on shiny steel teppanyaki counters in front of full-length windows affording a view of the Marina Bay that works up quite the appetite. At Teppan-Ya (previously Wasabi Bistro), that's also its biggest draw. As its name suggests, the restaurant's main culinary draw is the selection of grilled meats and vegetables, meticulously prepared by teppanyaki chef Tony, and bolstered by a selection of sashimi, sushi, tempura and other Japanese sweet treats. The food isn't particularly spectacular, but factor in chef Tony's entertaining tableside manner and the winning view and you've got for yourself a decent dining option that won't disappoint.
Must-try: With an extensive a la carte menu that takes quite a bit of effort to work through, we suggest leaving the indecision at the door and opting for one of the set menus - these range from $56 for chicken to $120 for Australian wagyu for lunch, and $98 (chicken) to $358 (chef's daily specials) for dinner. For lunch, top up $5 for a bowl of the fragrant garlic fried rice - chef's rendition is simply done but packs in the flavours. It's satisfying to the last grain, carbs be damned.
Level 4, Mandarin Oriental Singapore, tel: 6885-3595, www.mandarinoriental.com/singapore/fine-dining/teppan-ya
Takumi Kacyo
For those familiar to the Keppel Bay area, Japanese restaurant Takumi, which has long since been a favourite of the business lunching crowd, isn't new. What's new however, is its collaboration with Tokyo establishment Kacyo, which brings with it a new teppanyaki component and ingredients flown in from the Tsukiji market. With the new addition, Takumi Kacyo now offers sushi, robatayaki and teppanyaki – perfect for large groups of friends who can never quite come to an agreement on what to have for dinner.
Must-try: From Takumi's menu, the Takumi-style Caesar Salad ($14), which mixes generous chunks of Aburi salmon sashimi with leafy greens for a salad that's actually satisfying; and from Kacyo's menu, the stunning Premium A5 Wagyu Tenderloin ($120 for 120g, above), prepared to a beautiful pink and melt-in-your-mouth perfection. It's not cheap, but it's absolutely worth the splurge.
#02-01, 2 Keppel Bay Vista, Marina at Keppel Bay, tel: 6271-7414, www.takumirestauranta.com
Sushi Mieda
Just eight seats are available at the main dining counter of new haute dining concept Sushi Mieda (it shares the same space as Tong Le Private Dining), which makes it all the better to properly appreciate culinary prowess of Michelin-starred Kaiseki chef Nobumasa Mieda and sushi chef Keisuke Ohno. Here, the two elements of sushi and kaiseki are combined, a pairing that, according to chef Mieda, makes sense simply because they "each bear great testament to Japan's illustrious culinary heritage". Naturally, expect nothing less but the freshest of ingredients, and the undivided attention of the chefs as they present each course and dish personally to you.
Must-try: While you can have Sushi Mieda's food in Tong Le's space, nothing beats having an upclose and personal encounter with the chefs at the main dining counter. Pick one of the three menus – Koufufu (six courses), Mutsukari (eight courses) and Chef Omakase (eight courses with a premium selection – and let the maestros sweep you off your feet.
Tong Le Private Dining, Level 10 OUE Tower, 60 Collyer Quay, tel: 8425-7835, www.sushimieda.sg
FUKU Fine Fugu Kaiseki Restaurant
If you've ever harboured any fears of trying out the notoriously poisonous fish, just remember this: chefs have to be specially licensed by the Japanese government before they're allowed to prepare fugu, and all the pufferfish imported to Singapore would have already had their internal organs (the source of the poison) removed. Now that there's cleared up, it's time to shelve your fears and sample FUKU's impressive menu of the fish presented in a multitude of ways (if only for the bragging rights). And yes, this is the only restaurant in Singapore where you can get fugu all year round, regardless of season.
Must-try: The Thinly Sliced Fugu Sashimi ($70), which presents the fish in its most unadulterated form, to be eaten with Japanese baby leek and ponzu sauce with spicy radish. The sashimi has great bite, and has a delicate, pristine flavour that you'd be hard pressed to find in your run-of-the-mill sashimi.
Read our full review of FUKU here.
14 Mohamed Sultan Road, tel: 6235-8216, www.fugu-fuku.com