Chako Japanese Restaurant: Want to taste real Japanese food?

Oden set meal $19

Japanese cuisine has really taken off in Singapore in a very big way and that means that you can find Japanese food almost everywhere nowadays. That is the good thing. The bad thing is that a lot of the Japanese food that we eat really comes out of a packet. There are of course the high class Japanese restaurants which employ Japanese Chefs who actually prepare the sauces and cook the food, but there are others who employ people who know very little of Japanese cuisine, give them a pan, some chicken and a bottle of teriyaki sauce and get them to produce some Japanese like food.

Hey, I am one of those fellas who has a couple of kids who simply adore Japanese food, so I do subject myself to the "out of a bottle" Teriyaki Chicken quite often. Heck, I sometimes cook it myself at home and I do think that the "out of a bottle Teriyaki Chicken is still pretty tasty. But what eating all these quasi Japanese food has done for me was to arouse curiosity over what real Japanese food should taste like. What I would really like is to be able to experience eating a homecooked meal at a Japanese home.


Tempura Moriawase set $20-$22

Since I don't know any Japanese well enough to invite myself over to their home, I found the next best thing, which is to make a reservation at the Chako restaurant. The delightful Obasan (Japanese for aunty) at Chako has been operating a tiny little Japanese Restaurant in Hong Leong Gardens and has been cooking authentic Japanese homestyle food since 1978. How authentic is it? Well, in the Japanese household, it is the lady who does all the cooking. Now, how many Japanese restaurants in Singapore do you know has a Japanese lady with is the head chef?

Obasan still does everything herself, with a little help from her daughter (who speaks perfect Singlish). So one of the things she specificially asked me to mention in the blog is that if you want to come here to eat, you should not be in a rush to, say, go to the hospital to be with your wife as she delivers her baby. No, when you come to Chako, please be prepared to wait for meal. That is because, Obasan will start preparing your meal only when you get there and also because she doesn't use anything out of a bottle. Everything has to be made from scratch, the traditional way.

So if you want to try some Oden, which is the Japanese equivalent of our Yong Tau Foo, do be prepared to wait in the little restaurant while you reminise about the 70's and gaze upon the family photo with President Nathan which was taken when he visited the restaurant. Yes, this is another President's Pick. (presidential fanfare in the background). You will then be rewarded with a nice hot bowl of Oden which consists of konnyaku, tofu, boiled egg, fish cake and the stewed Daikon. Point to note, the soup has all been done from scratch and has to be brewed for 6 hours, BUT Obasan said that you are not supposed to drink the soup. No it is just for the sole purpose of flavouring the other stuff. That is why she doesn't give you a spoon. I thought it was nice, but I have yet to become a big fan of Oden. However, if you have never tried Oden before, I reckon that this is one place where you can get a pretty authentic one! And it definitely tasted better even than the one I had in Tokyo. 4.25/5

My favourite dish that day was the Tempura Moriawase. Now, the batter here is made from scratch and not from premix and it was very good. The set costs $21 but the two prawns which I got were large, succulent and juicy and the proportion of crispy tempura batter to the prawn was just right, unlike the prawns which you often find in other places which are really thumb sized tiger prawns which have been stretched and heavily coated with tempura batter so that it becomes the size of a banana. The dipping sauce was, again, brewed by Obasan and complemented the tempura perfectly. It was certainly one of the most satisfying tempuras I have eaten in Singapore. 4.5/5


Saba Misoni $18-$19

For those who like Saba fish, their Saba braised in miso sauce is quite good. I am not big on Saba as I find it too fishy, but with this one, the miso sauce really took away quite a bit of the fishiness. I loved the sauce, but as a dish overall, it didn't quite resonate with me. 4/5

Conclusion

Definitely a place I would recommend anyone who loves Japanese food. They don't serve Wagyu or any of the expensive stuff here, just simple homecooked Japanese cuisine prepared with lots of care and passion. Again, please be prepared to wait because Obasan will not let anyone else other than her daughters, into her kitchen. You can be assured of a unique and authentic Japanese food experience.

Note: It does help to order before you go but you will still have to wait.

Chako
134 West Coast Way
Hong Leong Garden Shopping Centre
Tel: 6776 3919
Mon - Fri 12:15pm - 2:30pm, 6:30pm - 10:30pm,
Sat - Sun 6:30pm - 10:30pm

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Tokyo Eats Part 1: Daikokuya: Tendon in Asakusa

Tendon 1600 yen

Many kakis have requested to the pics of what I ate in my recent trip to Tokyo, so I have decided to post some of the highlights over the next few weeks. The reason that I have been resistant in posting my Tokyo pictures was because I thought that it might be a little frustrating to look at something delicious and not be able to easily just go down to that stall and eat it.

However, I know that Japanese food is currently very popular in Singapore and that a lot of our readers actually travel so this series of posts may be useful for everyone to reminesce about their own experiences in Tokyo as well as to recommend other great eats there.

This is my first ever trip to Japan so the itinerary had to be carefully planned so that I can get to experience the best of the different types of Japanese cuisine. I wasn't after the fine dining, michelin star stuff, but as with the other food in this blog, it was about finding the really shiok everyday stuff that the locals enjoy.

One of the frustrating things about Japan is that even if you have the address of the restaurant, you will not be able to find the place. In the end, I had to rely on asking for directions once you know you are around the area. So I am going to pen down the directions to the restaurant while it is still fresh in my mind so it would be easy for anyone to locate.



We start with the Asakusa which is famous for the Sensoji Shrine which I am sure most tourists would make a point of visiting. One of the most popular restaurants there is this Tempura place which is reputed to have a long queue everyday for lunch. Being the Kiasu Singaporean, I got there at 11am and promptly got showed a seat just next to the main door.

I ordered the Tendon as it was the cheapest item there and everyone seemed to be eating the same thing. The prices can go up to 3000 to 4000 yen if you wanted to order the works.

The Tempura here is a little different from what I normally get. First of all it was black because they dip it in a kind of black sauce before serving it. Secondly the batter was a little different from the usual tempura. Instead of crispy all the way through, it was crisp on the outside but soft and moist on the inside and reminds me of the kind of prawn fritters mom used to make at home. Not quite what I expected, but quite tasty nonetheless. 1600 yen gets you 2 large prawns, a piece of vegetable and a rather tasty prawn cake made from a handful of little prawns.


Sensoji Shrine

To get there, you get off at Asakusa station and walk towards the Sensoji Shrine. At around the point of the photo above turn left and walk for about 3 minutes and you should be able to spot a quaint little house with the words Da4 Hei1 Jia1. (Big Black Home)



By the time I finished my lunch at around 12.30pm (had to wait 45min for my food), there was already a long queue outside the restaurant. It was reported that you sometimes you have to wait an hour just to get in so it pays to be Kiasu sometimes!

Conclusion

Quite different from the usual tempura. I just wonder why not many other restaurants serve it this style since they are so popular? If you have been there too, let us know what you think!

Diakokuya
1-38-10 Asakusa, Taito-ku
11:10 a.m.-8:30 p.m.(weekdays),
11:10 a.m.-9:00 p.m.(Saturday & national holidays)
More info and map here

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Tetsu: Learn how to fry Tempura Prawns!

Tetsu is one of the latest Japanese Restaurants in Singapore that is differentiating itself by offering Kushi-style Tempura and Tonkatsu that is prepared "Live" in front of diners. I wonder if the name "Tetsu" is sort of a combination of TEmpura and TonkatSU? Seems quite likely to me. Personally, I enjoy watching the food preparation process, which is why I decided to pay this place a visit.

When I was young, I was often assigned the task of running down to the coffeeshop to buy Hokkien Mee or Char Kway Teow for supper. Those were the days when the hawker stalls were position in front of the coffeeshop rather than at the back like nowadays. I always like to observe how they would prepare their dishes. I still like to do it now and am always attracted to restaurants with an open kitchens. You get to learn a few cooking techniques and at the same time get entertained by looking out for "Bloopers". Like there was this time I saw the chef cooking a Lobster tail and he accidentally dropped it on the floor while cutting it. It was fun to see him struggling on the one hand to try to save the precious produce while at the same time knowing that "Big Brother" is watching him.

Anyway, I thought I would take this opportunity to make use of my Creative Vado again to show our readers how to make Tempura. If you have ever tried to make Tempura at home with the premix that you get from the Supermarket, you will know that it never turns fluffy like what happens when you eat at the restaurants. The secret is that there is a special technique involved while they are frying it as the video will demonstrate.



Another thing you might be wondering if you ever tried to cook tempura prawns is how they manage to get the prawn so straight while deep frying? Some people actually taught me that you should stick a skewer into the prawn while deep frying to keep it straight. However, the trick is simpler than that as this clip shows:



Alright, hope you managed to get something out of the video. Truth be said, I wouldn't cook tempura like that at home as all that extra batter is not very healthy. The fact is that even in Japan, homecooked tempura is simply a very thin crispy batter without all the "Frills". I guess the "Frills" are a cheap and effective way of increasing the size of the prawns.


Rosu Katsu Set $24.50 (Rosu=Loin)

I must say I was quite impressed with the overall presentation of the Tonkatsu. They specially import Japanese Bread Crumbs which give that wonderful crisp, light and fluffy crust. The set comes with four different condiments. Aside from the classic Tonkatsu sauce (Japanese Worchestershire Sauce), they also provide mustard, miso based sauce as well as salted Japanese curry powder.



The pork was tender and juicy and the crust was perfect. However, the pork did not have that nutty floral aroma that you get from a really good quality pork. For a restaurant that wants to promote itself as the premier place for Tonkatsu, the word "Kurobuta" was noticeably absent. 4.25/5


Inaniwa Udon

Tetsu imports this very special udon which is smaller in calibre than the normal udon. (Shall we call it Udon-Kia like Mee Kia?). The texture is silky smooth and very very nice on the bite. One of the best Udons I have tasted. 4.25/5

Roast Pork with miso sauce (new dish)

We all liked the roast pork here. Very flavoursome, tender and juicy. This is one dish we could have more of. 4/5

Conclusion

Being one of the new players in fast growing Japanese food market, Tetsu's strategy of specialising in Tempura and Tonkatsu prepared "Live" before customers is very interesting and the place has a great ambience. I feel though that they should go further by providing quality produce like Wagyu, Kurobuta, Wild Salmon and Sea Prawns in order to give consumers that extra something to make itself stand out from the crowd.

Tetsu
163 Tanglin Road
#03-18 Tanglin Mall
68363112
Lunch 11.30am to 3pm
Dinner 6pm to 10pm
Disclaimer: This was an invited review

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Tom Ton: Baa Baa Black Pig, Have you any wool?

Black Pig Tonkatsu (Top Grade): $25.80 with Soup, Rice and Salad

I think I have really fallen in love with a little black pig.

I don't know why, but it seems to me that creatures which are black tend to command a premium price for their meat. Consider Black Chicken, Japanese Black Hair beef, Black Cod and of course Black Pig.

Unlike the Kobe Beef which was first cross bred in Japan, the Black Pig aka Berkshire Pig is an American animal which the Japanese have grown to love and made their own. Same as what they did with Baseball, Mickey Mouse and Elvis!

When Damien mentioned this new restaurant that served Black Pig Tonkatsu, I just had to go have a taste of it. As I have mentioned before in my Ohsumi blog, the taste of Kurobuta (Black Pig) is very fragrant and more tender compared to normal pork (Pink Pig?). So the thought of sinking my teeth into a whole chunk of Kurobuta Tonkatsu was too much to resist.

But before I tell you about the Tonkatsu, let me just start you off with this delightfully light but savoury Sakura Ebi Salad with Wafu dressing. The Sakura Ebi has got a unique taste which reminded me of Roasted Rice. Eaten with together with the salad, I imagined myself in the middle of a freshly mowed lawn in spring. (Don't ask me why, just try it yourself and see!) 4/5


Black Pig Sukiyaki $18.80

Be still my tingling tastebuds. What you are seeing is the Kurobuta Sukiyaki. I tell you, I have never tasted Pork so good. Each sliver of pork sent me to heaven and back. It is so good that I would even choose this over a beef shabu shabu (unless of course they are serving Wagyu Beef.....maybe)

The Sukiyaki soup base which is more on the sweet side, resonated very well with my tastebuds. The udon that they serve with the Sukiyaki had a very good bite to it and did not get overly soft even after simmering in the soup for a long time. 4.75/5


Black Hair A5 Beef Sumiyaki $15

For beef lovers, if you are fortunate enough that the boss has just returned from Japan, you can order the Japanese Black Hair A5 Beef Sumiyaki. No one actually supplies this beef in Singapore, so the meat has to be hand-carried personally. So, considering the cost of the beef in Japan and the air ticket, $15 per skewer is still quite good value.

There is really no need to describe to you the ecstasy of biting into one of these pricey morsel of meat except to say that you have to eat it to believe it. 4.5/5



Another item that I was impressed with is the Kurobuta Pork Ribs. Deep Fried Prime Ribs of Black Pig, deboned and drizzled with a soy based leek sauce. If you like Pai Gu Wang, you should give these a try. 4/5

OK, let me tell you about the Black Pig Tonkatsu which is afterall what this restaurant is most famous for. Actually, Tonkatsu is just the Japanese way of saying Schnitzel. It really is their adaptation of Western style cooking. However, a well prepared Tonkatsu is something that can really put a smile on your face should you be having a bad day at work. On the outset, it seems quite simple. Take a piece of pork loin, sprinkle some salt and pepper, dust it with flour, dip it in egg and milk wash, coat in bread crumbs and deep fry. You don't even need to marinade the pork first.

Well, if it were so simple, then you just cannot explain why the restaurant owner would bother to hire Chef Tan whose specialty has been Tonkatsu for the last fifteen years. He explained that each step in the process is meticulously controlled. From quality of the pork to the temperature of the oil and even to the use of a specially procured Japanese Bread to make the bread crumbs. The result is a Tonkatsu which is tender, juicy and accentuates the natural, nutty flavour of the pork encased in a light and super crispy batter which you can cut with a fork. The Tonkatsu sauce here is also made by Chef Tan and is the best I have tasted so far. I often find Tonkatsu sauce a tad on too tart for me. This one is more mellow and sweet. Should you go for the Tonkatsu, ask for his special Miso Paste Sauce which is even more shiok! 4.6/5

Conclusion

My current favourite Japanese Restaurant. The prices are pretty reasonable for the quality of ingredients you are getting. I have been thinking about the Kurobuta Sukiyaki almost everyday since the day I ate it. If you have never raved about pork before, now is the time to start!

Baa Baa Black Pig, Have you any Wool?

No Sir, No Sir, Use me for Tonkatsu

One for my Uncle, One for Aunty,

Slice up my shoulder for Sukiyaki.

Tom Ton Central
The Central
#03-88/99
63277887
11.30am to 11pm
www.cfc.com.sg

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Sushi Tei: Pleasantly Surprised!

I think I have just found a Japanese Restaurant that has the right balance of quality and price for the family!! It's been a while since I visited Sushi Tei, but my friend AC Towkay insisted that our family will like this Sushi Tei outlet over at Raffles City, so since people recommend, might as well go and try.



I was very plesantly surprised by the quality of the Beef here! I have been searching high and low for this since they changed the supplier of beef over at another Japanese Restaurant chain that I frequent. Now, you can of course get this quality of beef at any good Japanese Restaurant, but not at $12 for a Sukiyaki Set! For an extra $8, you can order another plate of beef. Now I find that very good value indeed.



Nice streaky beef like this should be just lightly blanched in the savoury sukiyaki soup and left to melt in the mouth! Just take your time to enjoy each slice cos there's quite a bit of cholesterol yah?

The Sukiyaki stock here is very good although it is a tad on the salty side. It is easily fixed by adding some hot water. The good thing is that they will refill the soup for you so that you get enough soup to get your Umami high. (Umami (Japanese for savoury) is the fifth taste sensation after sweet, salty, bitter and sour) 4.5/5



We were very happy with the price of the normal sushi here. My kids love tamago sushi and they are only $1.60 per plate (2 pieces). I simply had to order the Dragon Roll for the sake of taking a nice picture. (it was worth ten bucks just to admire the beauty of the presentation and to take a few pics)



The Dragon Roll is one whole Deep Fried King Prawn wrapped with Seaweed and Sushi Rice and topped with slices of Avacado with Japanese Mayonnaise dressing. The Sushi Rice at Sushi Tei is very well seasoned and has that nice aftertaste. 4/5



Now if you have a party of 4 to 6 (especially if you have kids) make sure that you ask for these special rooms. The kids can move around and make all the mischief they want but nobody on the next table will look at you with that (You should really control your children, look!) Besides, it's a real novelty the first time you get to eat there.

Conclusion

This has now become my usual Japanese Food place. Great environment, child friendly, very good quality food and the price is not exorbitant. Even if it lacked all the above, I would have been happy simply to find my yummy beef sukiyaki for $12!

8.5/10 (T3+V2.5+S2+E1)

Sushi Tei - Raffles City
252 North Bridge Road #03-13/14
Raffles City
6334 7887

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