Kuriya Japanese Restaurant
where quality and elegance meet
I wouldn't say its like one of those especially high-class Japanese Restaurants you find in hotels; just relatively comparable. Of a tad more higher priced than most others, Kuriya offers higher quality atmosphere and food. The meticulously elegant presentation simply impresses.
Atsuyaki ($6.80)
"home-made deep fried and grilled beancurd"
Its a delight to bite into these silky slabs with its thin crusty skin. Somehow the outer layer is similar to 'taupok'; but its probably the most excellent version of it. Moisten the grease-free beancurds with an accompanying sauce and grated ginger for the extra taste.
Warm Sansai Soba ($10.80)
"noodles with wild vegetables and mushrooms"
This is certainly no ordinary soba. These soba noodles are hand-made on the spot from freshly milled buckwheat flour. Its quite an interesting scene to see the chef kneading, slicing and boiling your noodles upon order- through the glass kitchen panels. The efforts put into these soba strands are enough to surpass the slightly rougher texture. Light and less cloying soup- it just feels so healthy!
Salmon Houba ($17.80)
"charcoal grilled salmon with miso on houba leaf"
Fascinatingly, heres a leaf on a flame.
Laid on the long houba leaf is a reasonable portion of tofu, brinjal, mushroom and salmon fillets in a gently sweet plum-like sauce. There wasn't any practical usage of the leaf, though.
Jako Gohan ($5.80)
"steamed rice topped with salt-sweet preserved baby sardines"
This is pretty normal- just crispy baby anchovies on a small bed of rice.
Soba Abekawa ($5.80)
"soba balls with red bean and soya powder"
A more special usage of the soba's buckwheat dough is to mould them into such flat balls. Its a novelty to enjoy the nutritious buckwheat in the form of a dessert- great for the sweet tooths like me.A slight resemblence to the local 'muah-chee', but its a tad firmer and definitely less elastic & sticky.
The toppings (soya powder and fresh red bean paste) are a nice touch to the plain dough, and it can be even further sweetened by the accompanying brown sugar syrup.
A pleasant end to the meal, indeed.
Overall: It may be a tad more expensive, but the quality ensured will make it worthwhile. I liked the handmade soba- it gives a totally different feeling.
Kuriya Japanese Restaurant
Raffles City Shopping Centre #B1-06/07
252 North Bridge Road
12noon-10pm
www.kuriya.com.sg
where quality and elegance meet
I wouldn't say its like one of those especially high-class Japanese Restaurants you find in hotels; just relatively comparable. Of a tad more higher priced than most others, Kuriya offers higher quality atmosphere and food. The meticulously elegant presentation simply impresses.
Atsuyaki ($6.80)
"home-made deep fried and grilled beancurd"
Its a delight to bite into these silky slabs with its thin crusty skin. Somehow the outer layer is similar to 'taupok'; but its probably the most excellent version of it. Moisten the grease-free beancurds with an accompanying sauce and grated ginger for the extra taste.
Warm Sansai Soba ($10.80)
"noodles with wild vegetables and mushrooms"
This is certainly no ordinary soba. These soba noodles are hand-made on the spot from freshly milled buckwheat flour. Its quite an interesting scene to see the chef kneading, slicing and boiling your noodles upon order- through the glass kitchen panels. The efforts put into these soba strands are enough to surpass the slightly rougher texture. Light and less cloying soup- it just feels so healthy!
Salmon Houba ($17.80)
"charcoal grilled salmon with miso on houba leaf"
Fascinatingly, heres a leaf on a flame.
Laid on the long houba leaf is a reasonable portion of tofu, brinjal, mushroom and salmon fillets in a gently sweet plum-like sauce. There wasn't any practical usage of the leaf, though.
Jako Gohan ($5.80)
"steamed rice topped with salt-sweet preserved baby sardines"
This is pretty normal- just crispy baby anchovies on a small bed of rice.
Soba Abekawa ($5.80)
"soba balls with red bean and soya powder"
A more special usage of the soba's buckwheat dough is to mould them into such flat balls. Its a novelty to enjoy the nutritious buckwheat in the form of a dessert- great for the sweet tooths like me.A slight resemblence to the local 'muah-chee', but its a tad firmer and definitely less elastic & sticky.
The toppings (soya powder and fresh red bean paste) are a nice touch to the plain dough, and it can be even further sweetened by the accompanying brown sugar syrup.
A pleasant end to the meal, indeed.
Overall: It may be a tad more expensive, but the quality ensured will make it worthwhile. I liked the handmade soba- it gives a totally different feeling.
Kuriya Japanese Restaurant
Raffles City Shopping Centre #B1-06/07
252 North Bridge Road
12noon-10pm
www.kuriya.com.sg
posted by Elaine Ng. at 10:10 AM
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