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Classic and Premium feastings at Kushi Japanese Dining Bar

#1 User is offline   Kingfisher 

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  Posted 10 June 2014 - 09:45 AM

It was purely a coincident that my colleagues and I were talking about going back to Kushi when Bunny informed that Kushi Japanese Dining Bar had shifted from its old haunt at Hotel Windsor in Macpherson Road to a much more accessible location at Hotel Royal along Newton Road. We were supposed to make it a joint outing together but one of my colleague was unable to make it due to his oversea reservist stint, so I ended up going twice for the buffet. :D/>

Hotel Royal is a 10-15 minutes walk from the Novena MRT along Newton Road nested among the blocks of condominiums and landed properties. Although I have passed by it countless times on my way to town, it was my first time to actually visit the place though.

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Hotel Royal
36 Newton Road
Singapore 307964

A wooden spiral staircase wound around the outer perimeter of the Water Feature cum Koi Pond while a huge chandelier light up the area.

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Kushi Japanese Dining Bar is located on the 3rd floor of the hotel. You can take the lift or climb up the stairs like us to work off some calories.

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Kushi Japanese Dining Bar
36 Newton Road
#03-01
Hotel Royal
Singapore 307964
Tel: 6285 6526

Business Hours
11.30am - 2.30pm (last order)
5.30pm - 9.30pm (last order)


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#2 User is offline   Kingfisher 

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Posted 10 June 2014 - 09:50 AM

First impression when we walked into the restaurant; the place was dimly lit with a large Japanese paper lantern hanging above the reception/payment counter, lighting along a wall of zinc corrugated roofing sheets and strategically placed lamps. Although the warm lighting makes the place a cozy and intimate dining experience, it was just too dim for photo taking. They later adjusted the light output up to brighten the place.

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With a spacious Dining Area, the restaurant can now accommodate more diners than it was at their old location. Also, the gap between the tables are further apart allowing for more space and privacy.


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#3 User is offline   Kingfisher 

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Posted 10 June 2014 - 01:35 PM

The inner Dining Area is where all the happenings were. Here an L shape counter seating area overlooked the kitchen, sashimi and grilling sections where you can see the chefs doing all the dicing and slicing plus the grilling.

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If you have have enough diners to warrant the extra privacy of the Tatami Room, by all means take it. But since you will be sitting on the tatami, I doubts most of us can last long enough (without stretching the legs) throughout the meal hours.


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#4 User is offline   Kingfisher 

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Posted 10 June 2014 - 02:55 PM

Table Layout consisted of just a plate, condiment saucer, disposable chopsticks and napkin.

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I did mentioned earlier that I went for the buffet twice recently, two Saturdays apart to be exact. First trip was with my makan kakis for the Premium Buffet and later with my colleagues for their Classic Buffet. The Classic menu is a subset of the Premium menu which comes with additional dishes like one serving of the seasonal item and toro (Tuna Belly) plus quite a few more unlimited dishes. Let's check out what treasures the menu had installed for us.

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10 Things You MUST know... - Of course we need to know the price we are paying which also included free flow hot and cold drinks plus desserts (not stated in the menu itself).

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I have been there 4 times over the pass few years and only on the very first occasion that we ordered from the Shabu Shabu Menu. Just an advise, order this only if you have 3 or more people else you might just find that you have no more tummy space for the other dishes. Us, we just skipped this section of the menu and went for the more value for money items.


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Posted 10 June 2014 - 04:30 PM

Appetisers and Starters Menu - This is when the dishes started to get interesting. If you opted for the Premium buffet, you get 4 more items to choose from, of which we tried 3 of the 4 dishes.

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The single most frequent ordered page is from this Sashimi Menu since that was what we were there for in the first place. Of the 4 premium items, you only get a serving each of the Toro (Tuna Belly) and Seasonal Item.

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The not so hot sections were mainly those dishes with rice. Being a lover of Ikura (Salmon Roe), I just had to order this from the Sushi Menu.

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Likewise for the Maki Mono Menu, we also asked for one dish, though of a different item for my two trip there.


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#6 User is offline   Kingfisher 

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Posted 10 June 2014 - 08:55 PM

We did picked a salad from this Handroll and Salad Menu and was done with it. My carbo loving colleague was still thinking of eating the handroll but never got to do it as he was too stuffed by then. :D/>

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The Tempura Menu was quite good though we were let-down by the Ultra King Prawn. More of that later.

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Yakimono Menu featured a few premium items like the Wagyu Beef and Hamachi Kama to name a couple. The Classic section also have some nice dishes to boast.

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Agemono Menu has this Farci Crab which Kahlan was asking about, somehow we never got to order it as we were too preoccupied with the other dishes. I looked up on the internet and this is a French appetizer in which the shells are stuffed with a mix of crab meat, breadcrumbs, butter and seasonings (in French, the word farci means “stuffed”). Wondered why is a French appetizer appearing in a Japanese restaurant?


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Posted 11 June 2014 - 08:50 AM

Now, this is another yummy page of the book, the Kushiyaki Menu. All the delicious bacon rolls and that smoky flavours of the grilled stuffs are making me drool again.

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Cooked Food Menu featured more premium items than the classic menu but unfortunately it wasn't enough to entice us to order except the Lobster Soup which I did not fancy.

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Whichever option you picked, it comes with free flow of hot Green Tea, Ice Lemon Tea and Coke.

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Chawanmushi is deceptively plain with just a showing of sliced mushroom and part of a prawn but when you dug in deeper, it was choked with pieces of prawn and chicken. Can't remembered what other ingredient(s) was in there as I forgotten to take a picture of it. I like to drizzle some of the soya sauce mixed with the wasabi to go with the egg custard. Oishii desu.


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Posted 11 June 2014 - 09:10 AM

Pitan Tofu - This chilled century egg tofu was pretty yummy with the creamy sauce; a concoction of mayonnaise and the egg yolk of the century egg. Topped with a generous amount of century egg white and tobiko (flying fish roe) for the colours and textures. A simple classic dish that taste oh so good though my colleague chipped in to say it was too creamy for him.

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This plate of 4 Oysters was solely for the pleasure of Kahlan and Bunny as the few of us do not take the raw bivalve molluscs or at least for my colleague who's stomach cannot take it.

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The pretty pink pastel shade of this Hanasaki Ika mixed with tobiko (flying fish roe) was a delight to devour. Fresh tasting squid that offered a lightly chewy texture along with the crunchy salty tobiko. Too bad the second helpings was a tad salty for our liking which we promptly feedback to the wait staff.


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Posted 11 June 2014 - 02:15 PM

Beef Tataki is a wonderful Japanese method of preparing fillet beef where the meat is lightly seared, marinated, sliced thinly similar to sashimi and served with a citrus based soy sauce. The flavour of this juicy beef is drawn out by the fresh citrus notes of the salty soy sauce and the accompanying julienned onion.

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Yukke Beef - Raw thinly sliced beef with the fat removed and then seasoned with spices or sauces. Before serving it is topped with a raw egg yolk and a sprinkling of sesame seeds. A lot of people might be put off by the prospect of eating this raw beef but it actually does not have that rawness associated with the look. Bunny said some portion of the beef was still frozen but I did not noticed it.

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Part of the premium menu, this Aji (Horse Mackerel) was served separated from the other sashimi. There was already soya sauce in there together with minced ginger and chopped up spring onion. Can't really tell how this taste like as it was just a small portion shared by the 4 of us and nobody asked for a reorder again.

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On my second trip, we opted not to order the tuna sashimi so I thought I did try out the Maguro Tataki. I was pleasantly surprised by how much I enjoyed it although it did use the same citrus-based soya sauce of the Beef Tataki.


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Posted 11 June 2014 - 04:50 PM

My colleague picked these and I though I was eating squid until I checked the menu and it turned out to be Tako Wasabi. The wasabi wasn't that pungent, just enough to lend the pieces of octopus it unique flavour which I must say goes very well with the rest of us. Chuka Hotate was lightly spicy sweet and the nutty sesame lift up the overall taste factor for what was considered the leftover part of a scallop.

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Another of my colleague ordered this Natto Ika but the natto was coarsely mashed instead of the usual whole bean which we were more familiar with. I tried a tiny portion and decided that I did not like the fermented beans but on the other hand, the squid were fresh and good.

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While waiting for the sleeping beauty to arrive, we helped ourselves to this plate of mouthwatering Sashimi; no no no, I am not referring to our resident sleeping beauty - Denny. This one is much more ambitious, who aimed for a six pack abs and a blissful marriage to a rich old mature lady. :D/>


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Posted 12 June 2014 - 08:35 AM

This second serving of Assorted Sashimi comprised of Hotate, Amaebi, Shiro Maguro, Meikajiki, Salmon and Hamachi. The quality and freshness were generally there except for the sweet shrimp which I found them a little on the mushy side.

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For the last order of sashimi on my first trip, we had the Amaebi and Hotate. The sweet shrimp simply cannot compared to the ones I had in Oscar's which boasted exceptional freshness and coupled with a nice sweet and firm texture. Scallop was very good though, it had a nice clean sweet taste clinging to it.

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For my second trip, we opted for the Classic Buffet so our plate of Assorted Sashimi does not have access to the scallop. Instead we had Amaebi, Shiro Maguro, Meikajiki, Salmon, Hamachi and Tako. Again, I was rather disappointed with the freshness of the sweet shrimp.

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Come to think of it, no one seems to ask for the Ika, so my colleague requested for the squid to be included in this small plate of Sashimi. Glad to say that the squid had none of the stickiness I usually experienced with it and was delicious to boot. The Swordfish also fared better as I can savour the sweetness from the fish than on my first trip.


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Posted 12 June 2014 - 10:40 AM

For the Premium Buffet, you're entitled to a serving of the seasonal item which in our case was a whole Red Snapper. Unfortunately, this was no cause for celebration as the flesh had a rather strong fishy taste which immediately put off Power789. The rest of the fish was left untouched on the table for sometime before Bunny came up with her minced ginger and soya sauce mixture which really help to tone down that fishiness.

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Also part of the premium menu, this Toro (Tuna Belly) doesn't really leave much of an impression as echoed by some of us. Maybe because it was not the fattest cuts or maybe it needs a light searing to bring the fat to melting point to enhance its taste.


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#13 User is offline   Kingfisher 

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Posted 12 June 2014 - 03:15 PM

One can't really tell that much differences between the Wagyu Beef Steak (Premium menu - below 1st picture) and Rib Eye Steak (Classic menu - below 2nd picture) other than the former had more fat distribution in the meat. Both came served with mustard at the side.

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Hamachi Kama - There were 4 of us so we got two grilled Yellowtail Collars to share. The fish was more meaty than I expected, while it tasted quite decent, I preferred those parts near the bone which was more tender.


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Posted 16 June 2014 - 09:35 PM

The Ultra King Prawn Tempura, an oversize Ebi tempura was a letdown due to the fact that the prawn was not fresh and the texture rather mushy. Although the batter was crispy, I had to peel away some of it as it was just too thick.

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Ebi and Shitake Tempura - The wait staff mistakenly sent this over to our table meant for the next table and we just accepted it. Later they came back with just the prawns which was my original order but we told them ours was already served and then she gave it to the next table. Compared to its larger cousin above, this was a fresher catch though I wished that it had a thinner coat of batter. The mushroom was plump and juicy with a thin crispy shell; this is how a good vegetable tempura should be.

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Power789 was asking the wait staff what is the difference between this Anago (below 1st picture) and the Unagi (below 2nd picture) and she couldn't answered him. Actually Anago is a saltwater eel and the Unagi, a freshwater eel. To tell you the truth, I ate both but still can't taste the difference in them, since they were both grilled and smothered with the same sweet sauce. If you want to know their differences, check out this site.


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Posted 17 June 2014 - 09:35 AM

If you asked me why I like Ikura (Salmon Roe) so much, I honestly don't have an explanation. Maybe it's the act of popping those little balls of roe and the bursting of the salty liquid in the mouth, I can't really say. But I had an enjoyable time eating them in my Hokkaido trip. How I wished they were not salty so that I can eat them by the spoonful without the rice but will just have to make do with these Ikura Sushi.

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While the fresh scallops had a natural ocean sweetness to it, these skewers of Grilled Scallop added an extra layer of smoky flavour and sweetness from the caramelised sweet sauce onto the outer surface which was delicious in its own way. The first trip had this black soot (from the charcoal?) sticking to the scallops (below 1st picture) which was not there when I went back two weeks later.


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This post has been edited by Kingfisher: 18 June 2014 - 08:41 AM

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#16 User is offline   Kingfisher 

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Posted 17 June 2014 - 03:35 PM

Assorted Grilled Bacon Rolls came in various ingredients in the middle like the Uzuru Bacon (Quail Egg), Chizu Maki (Cheese), Enoki Maki (Golden Mushroom), Tomato Bacon (Cherry Tomato) and Asparamaki (Asparagus). I must say both the quail egg and tomato goes very well with the salty bacon; try it the next time you are there. Now for the bad ones; it's not a good combination when you paired up two salty ingredients like the cheese bacon which was just too sodium loaded. Next, I am not sure why the asparagus here was so fibrous, it just took away the joy of eating it.

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These black tailed Grilled Shishamo was plump with roes and moist to the bite. Usually I ate them all, head to tail but this time I left the blacken (charred) tail intact.


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Posted 18 June 2014 - 08:37 AM

Like I mentioned above, the asparagus in the Asparamaki (Asparagus wrapped in Bacon) had such pronounced strands of fibre that it just makes them tough to chew and unpleasant to the overall enjoyment. The Enoki Maki (Golden Mushroom with Bacon - below 2nd picture) fared so much better.

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Buta Bara (Grilled Pork Belly) was a nice treat to have; crispy browned outer layer and juice bursting moist meat/fat inside. Best of all, eating it doesn't gave you that jelak feeling like when I was in Shinkei Japanese Restaurant.


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Posted 18 June 2014 - 11:25 AM

We ordered the grilled chicken skin but was served this Negima (Grilled Chicken with Leek) instead. Luckily, the lightly grilled bite–size pieces of chicken and leek in teriyaki sauce was a decent eat as the meat was very tender and retained the flavourful meat juices.

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Kudos to the chef for doing a great job deboning the Tebasaki (Grilled Chicken Wings). The browned skin and edge of the marinated meat make for a nice snack minus the hustle of having to mess with the bones.

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And now for the Tori Kawa (Grilled Chicken Skin), which came after quite some time later and according to the wait staff was due to the longer cooking time required to grill it. The picture below was that from the second trip and it does not come with salt as per my instruction. Reason being the chicken skin we had in our first trip was way over salted. A sinful yet very crispy and fragrant eat. Sedap!

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The Shitake Shio (Grilled Shitake Mushroom) was the best I have eaten so far. Made using fresh plump mushrooms and lightly brushed with fragrant oil/marinate before sending off to the hot grill for a short cooking stint. These grilled fungi came to the table still hot and fleshy plus they were not dried out either.


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Posted 18 June 2014 - 04:35 PM

Surune Ika or in plain English, Grilled Squid was a pleasure to consume especially that of the below 2nd and 3rd photos. The fragrant outer surface, coupled with the chewy moist flesh was an enjoyment for us. My colleague preferred the chewier tentacles, whereas I like the meatier body.

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Saba Shioyaki was perfectly grilled; it had the classic crispy skin and moist firm flesh underneath it. Squeeze some lemon juice over the fish and dig in.


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Posted 19 June 2014 - 08:20 AM

Rainbow Roll came sliced into 6 small portions wrapped in slices of swordfish, tuna, salmon and avocado. As with most of the maki featured in the menu, they all come in a set of 6s so only order this if you have two or more people in your group.

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My colleague wanted this Salmon Gaga which came wrapped with salmon slices for the maki and salmon sashimi at the side. He was busily eating the other dishes when he discovered that me and my other colleague had finished up all the salmon sashimi at the side. :D/> And we did left him 3 pieces of the maki for him to clean up the plate. :P/>


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