Japanese

First time here at Hamburg Steak Keisuke and I was surprised to see how popular it is! We were fortunate enough to get seats after ~20-25 minutes (as we were waiting for everyone to reach). What I love about this place: every set meal comes with a free-flow salad bar (>20 items!) and egg. Do control yourselves at the salad bar as it does fill you up. The egg station, also free-flow, has a chef that makes various egg dishes (delicious too) upon order. We tried the omelette with mentaiko sauce, tamago, sunny side up, and the creamiest scrambled eggs ever🌟!
The hamburger steak was succulent and oooozing with cheese. You’ve got four sauces to choose from: original, teriyaki mayonnaise, demi glace, and oroshi ponzu (grated radish and citrus soya vinegar). I went with the ponzu sauce as I figured it would help me cut the richness of the meat+cheese.
Overall, the dish did impress but a tiny change that I would have preferred was for the dish to have a more savory hit. I found it a little too sweet which might not have gone well with the richness of the steak and cheese.
It is definitely worth a try but please go there EARLY with your FULL party so that you’ll get seats ASAP!

This is by far the most tender piece of tonkatsu I’ve ever had. Panko breadcrumbs gave it a really nice crunch outside and the pork chop inside is juicy. Believe me when I say that you don’t need much effort to cut through the meat. It is slightly pricey because I chose the best grade of pork they have in the restaurant. Nevertheless, good stuff.

I opted for the large set because why not? The eel was unbelievably soft and tender while the skin was slightly crisp and that is due to the Kanto style of cooking i.e. “the eel is first grilled, then steamed for 15 mins, and then grilled again before serving.” (As mentioned by @ieatishootipost). This definitely hit the spot after an evening jog!

Sliced salmon topped with mentaiko, seared with a blowtorch, sitting on a bed of rice. It’s not just rice. It’s truffle-infused rice with tobiko. Oh so good. [Edit] an additional $1.50 is charged for extra rice!

I hope everyone agrees with me that meat tastes so much better on a charcoal grill. Here’s Yakiniku Ohji’s BBQ buffet at 321 Clementi. There are three tiers and prices increase with each tier because of the addition of premium meat. $17.80+ (first tier), $27.80+ (second tier, with Angus beef and US tenderloin), $40.80+ (third tier, same as second tier but with Japanese beef, tongue, harami skirt steak, and inner kalbi).

The seasonal bowl from Tendon Kohaku is back till mid-December. A good mix of meat and vegetables. Chicken breast, prawn, and dory fish were really tender and juicy on the inside, covered by a crisp tempura exterior. Tarnished with chrysanthemum flower petals, renkon chips, and a maple leaf that has been battered and fried too.

A bowl of perfectly cooked and seasoned sushi rice topped with premium, thick cuts of the freshest fish/seafood - salmon, tuna, swordfish, squid, scallops, and if I guessed correctly, yellowtail. Oh, not forgetting the flame-seared salmon. Get a counter seat when you’re there. Watch the chefs at work, listen to the click of the blowtorch, the crackling of the salmon being aburi-ed, and the smell of the burning fat. Happy days.

Breaded pork cutlet fried to a crispy perfection while keeping the inside juicy. I decided to go easy on the spiciness level for the curry so I started with level 3 and there was indeed a nice kick. Loved the omelette as it was “medium-rare” but I would have loved it to be thicker. Perks of this place: you get to add more rice/curry (for a fee of course) but I was full just after one plate. There are pickles on the side - a little sweet, as compared to the one at Monster Curry, which I very much prefer.

I figured that a small size wouldn’t last me for very long so I went for the medium. The ingredients were all well-marinated and neatly cut into chunks thus giving a great texture. Garnished with spring onions, sesame seeds, and a small scoop of ikura. Also comes with wasabi that is pretty potent. I would have loved more rice as I found myself having more fish left than rice while halfway into the meal. It’s slightly pricey at $16 for a medium-sized bowl but that is pretty much the price tag on average.

Pork Katsu Curry with additional toppings of cheese ($1) AND an onsen egg ($3). I chose level 3 spice but it did not really pack a punch. For spicy food lovers, level 4 should be perfect.

S$22.80++ gives you a succulent deep fried pork fillet, free-flow rice, tonjiru (miso soup with pork), and shredded cabbage. Yes, it is deep fried but it wasn’t greasy at all. Breadcrumbs on the outside gave a really nice crunch, revealing its juicy interior.

$17 for a bowl is slightly pricey but the whole dish came together very nicely. The noodles were well-cooked, eggs had a runny centre, the aburi (flame seared) cha-shu had a magical combination of both a smoky flavour and really tender meat.