Shun­juu Iza­kaya

T. Dining by Singapore Tatler - - Japanese -

Shun­juu stays true to the tra­di­tional iza­kaya aes­thet­ics, with cramped ta­bles, an im­pres­sive sake dis­play and a busy open kitchen. This gives the place a lively feel that din­ers crave—along with its iza­kaya of­fer­ings. There are more than 70 items to choose from, so start with the cod roe sand­wiched be­tween sliced whole cu­cum­ber; the salti­ness and pi­quancy of the fish eggs are bal­anced out by the fresh, sweet Ja­panese cu­cum­ber. Served cold, the cod roe spaghetti is a burst of fresh­ness. Thin strands are gen­er­ously tossed in a truf­fle oil and soya sauce mix­ture, and topped with vi­brant orange salmon roe that pops in the mouth. Oys­ters are also worth or­der­ing; they’re deshelled and filled with a cheese-mayo con­coc­tion that cuts through the brini­ness. For some­thing dif­fer­ent, try the ex­ploded tofu stew, akin to the Korean sun­dubu jji­gae. The red­dish soup is filled with tofu and veg­gies and has a sub­tle heat that’s so com­fort­ing, you won’t mind hav­ing it in hot weather.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.