If any of you were disappointed by the closure of Fukuichi Dining at TripleOne Somserset, you’ll be relieved to know that Kyoaji Dining is helmed by the same team.
Executive Chef John Phua, with over 30 years of experience in Japanese cuisine, continues to wow our taste buds with a thoughtfully conceived menu featuring familiar and well-loved dishes!
The rebranded name “Kyoaji” literally translates to “A taste of Kyoto”. Situated on the 4th level of the newly revamped wing of Centrepoint, Kyoaji Dining promises to serve authentic Japanese fare at reasonable prices. Read on for our experience!
1) Kani Tofu
A unique spin on the traditional chawanmushi, the Kani Tofu (tamago with tofu) is topped with a decadent layer of century egg puree with juicy crab meat!
The cold handmade tofu is incredibly silky while the liberally sprinkled Tobikko packs a subtle crunch with each bite.
Crab Meat Bean Curd ($6)
2) Shio Maguro Aburi Maki
Tired of the usual salmon aburi maki dominating the menu in almost every Japanese restaurant?
We have here a beautifully presented seared white tuna roll topped with Tobikko and green caviar.
We would aburi everything if we had it our way! Nice and smoky, each thick slice of tuna, wrapped around a california roll base, was fully savoured.
Seared White Tuna Roll ($22)
3) Caterpillar Maki
If you thought that Japanese food automatically translates into Insta-worthy captures, the Caterpillar Maki is a great example.
The avocado slices give the illusion of a caterpillar coming to life – it even has eyes (made of Tako) to boot!
On a low carb diet? This maki is made without rice.
Pop each little segment of the caterpillar body in your mouth and be overwhelmed from the freshness of each light bite.
Avocado roll ($20)
4) Ebi Almond Tempura
If you’re a fan of almonds, this dish might just hit the spot! Here’s an ebi tempura with extra crunch and flavour.
Each tempura is generously coated with sliced almonds and deep-fried to perfection. We liked how the nutty profile complemented the sweeetness of the prawns. The batter coating was not too thick too!
Deep Fried Prawns with Almonds ($15)
5) Fukiyose Beinsu
This is one of Chef’s Phua’s signature creations.
A whole eggplant is sliced and stuffed to the brim with a seafood lover’s dream.
The fresh scallop and prawns are coated with a thick, savoury base braised with Japanese soya sauce, mirin and sake. Expect to pick up light notes of yuzu as well. This is one said to be one of their top signature dishes. A must-try!
Egg Plant with Seafood ($25)
6) Fagura Chawan Mushi
Kyoaji Dining sure knows how to get their chawanmushi right- They have an entire menu page dedicated to this particular dish.
This silky steamed egg custard is layered with foie gras liver sauce and cubes (an elevated version of the common chawanmushi) stole the show. The liver sauce tasted almost caramalized and gave the chawanmushi a lot more depth in flavour. The foie gras cubes were oh so sinful, but extremely satisfying.
Goose Liver Steamed Egg ($25)
If you were a fan of Fukuichi Dining, expect to find your favourite Japanese dishes resurrected at Kyoaji Dining. Have a look at their set lunches, they are affordably priced as well!
To celebrate the opening of their new restaurant, you can enjoy 15% of your total bill, valid till 30th November so head on down soon! We know, good news and great food have to be shared.
This was an invited food tasting session.
Address: 176 Orchard Road #04-17/18 The Centrepoint
For lunch, Monday – Friday: 11.30 am-3pm (last order at 2.30pm)
For dinner, 5.30pm – 10.30pm (last order at 10pm)
Sat, Sun & PH: 11.30am – 10.30pm (last order at 10pm)
Website: www.kyoaji.com.sg, Facebook, Instagram