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Slurpy ramen!
2013-01-31 33 views
This tiny eatery has a very cosy setting even though the seats are quite pack to each other. The staffs are friendly and one good thing about this place is it serves free flow Japanese tea. In fact, Tsukada Nojo is very famous for their collagen soup broth. Their most recommended noodles is the Tori Nikomi Soba Shio salty taste ($16.80). The salty taste is the best suited for Jidori collagen soup, tastes very rich and savoury! The meat and other ingredients are served separately on the plate. To
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This tiny eatery has a very cosy setting even though the seats are quite pack to each other. The staffs are friendly and one good thing about this place is it serves free flow Japanese tea.
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 In fact, Tsukada Nojo is very famous for their collagen soup broth. Their most recommended noodles is the Tori Nikomi Soba Shio salty taste ($16.80). The salty taste is the best suited for Jidori collagen soup, tastes very rich and savoury!
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 The meat and other ingredients are served separately on the plate.
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 Tori Nikomi Soba Spicy hot ($16.80) is another must-try I reckon. The full flavoured of spicy hot taste finished with special soy sauce is fiery yet very syiok!
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 Same thing here, the ingredients are served separately, and if you think it's not spicy enough, you could add an extra spoonful of chilli flakes in the broth! Love the tender meat too!
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 Nikumaki Yuzu ($3.50), is the popular choice of Nikumaki, and a potent combination of spicy hot Yuzu pepper and mayonnaise. The thin layer of well-marinated pork slices is used to wrap the sushi rice! One would definitely love the juicy and sweetness flavour of the tender meat!
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 Dessert wise, we had the Mango pudding ($4). The 100% homemade rich mango pudding is very cooling! I love the creamy mango flavour that burst into the mouth. However, the mango paste on top could be slightly too sour for me to handle.
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 Egg pudding ($5) is like creme brulee that usually seen on Italian menu! This one here not too bad, smooth texture, but the glazed sugar layer on top is not crispy enough.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2012-12-30
Level3
35
17
Power Beauty-Pan! Charm your soul to bits!
2012-11-17 33 views
For a complete story coverage & pictures; please visit:http://www.epinosh.com/tsukada-nojo-singapore/I am not obsessed with birds but one of my sisters often get bewitched by their meaty leg – weak! Oops…lol. (she better not read this..) Yes, I very much wanted to introduce this pot of fabulous collagen-based soup to her, they called it the “Beauty-Pan” or more formally Bijin Nabe ($25/head, min 2 to order & available only at dinner time). Never heard of it? Fret not, I’m here. Tsukada Nojo, pri
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For a complete story coverage & pictures; please visit:

http://www.epinosh.com/tsukada-nojo-singapore/
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 I am not obsessed with birds but one of my sisters often get bewitched by their meaty leg – weak! Oops…lol. (she better not read this..) Yes, I very much wanted to introduce this pot of fabulous collagen-based soup to her, they called it the “Beauty-Pan” or more formally Bijin Nabe ($25/head, min 2 to order & available only at dinner time). Never heard of it? Fret not, I’m here. Tsukada Nojo, pride itself in using the highest quality breed of free-range chicken which they titled; “Lord of the manor Miyazaki chicken” – cultivated from their own poultry farm. Sounds prestigious, doesn’t it? So, what’s the hype about? The first flagship outlet brought in by AP Company (Japan), has more than 120 outlets under its 13 brands. Particularly, Tsukada Nojo – under AP Company makes debut in Singapore on 31st Oct, 2012. I spotted the new restaurant – its name was first mentioned in the papers while announcing the opening of the upcoming Atrium@Orchard mall. Then the inquisitive me, just have to comb the world-wide-web hungrily and be rewarded with a stream of new discovery.
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 Having their own farm-house in Japan, AP Company raised its own Jidori at 4 locations in Miyazaki Prefecture. Farming process is difficult, especially when it was first achieved with a 3-way mating system in 2004. Carefully groomed without the use of hormones, the species are called “chicken estate steward” with good reputation for its chewy texture and rich flavour.

Unfortunately, Singapore has banned poultry imports from Japan. More directly, these prized Miyazaki chickens will never make it through the port gantry under AVA’s radar. Its a shame. So, where were these replacement from? Upon checking with the wait staff, these chickens parts are from our neighboring country – Malaysia. But the collagen puddings are imported from Japan – made from Jidori (chicken) bones that have been boiled for more than 8 hours to extract the pool of collagen.
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 Carrying the pot, the wait staff slowly lowered it on the table, onto the induction pad. Here, I saw a pot of silky “bean curd” stacked up like a mole hill which miraculously liquefied within a minute under high heat. I witnessed the melting process, unveiling chicken chunks hidden within the wobbling curd, bubbling by now.
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 One needn’t do anything, the friendly staff will introduce the plate of ingredients (mostly Malaysian produces) and placed them in the pot, sequentially (they claimed that the soup will somewhat taste different if the sequence wasn’t followed). Once the collagen pudding has dissolved, it will be served in a small cup for the guest to take a sip. Whoohoo – instant gratification! Seasoned only with salt, this soup’s the Real McCoy! Intensely rich in flavour & full of chicken aromas, very concentrated. The chicken parts (NOT Miyazaki) were good, despite the constant boiling and swirling in the broth – the meat still exhibit a springy texture, not dull and non-gamey. Then, the staff went on to add Tori Tsukuni – a combination of fresh pork & chicken minced meat into the soup, followed by yellow zucchini, winter melon slices, winter melon radish, black & white fungus. Next, add the yuzu peel to freshen up the soup (I didn’t taste the difference) before throwing in the deep fried beancurd pockets and loads of leafy vegetables.
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 To end the meal, choose between 3 types of ramen; of which I had the semi-cooked Thick mochi-mochi noodles. After a short swirl in the broth, the noodles turned springy and chewy in texture.
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 What could be more enjoyable when you have a sublime dinner and a great interior. A classic twist to a typical Japanese-style, the space emits the impression of natural and calm with the interaction of stones and wood frames. Photographs of their poultry farms backdrop the small dining room, interestingly.
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 This is the best quality chicken soup I ever had for a long time, especially soothing on a rainy season like now. It’s so comforting, sparing you from extreme thirst even after the pot has been scoop cleaned.
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 Alternatively, one can opt for a la carte small dishes like the popular sweet Tamagoyaki that tasted moist and custardy, or try various Nikumaki, salmon spring roll, grilled chicken wings, steamed meatball dumplings and perhaps coupled with ebi fried rice for a fuller meal. They even served Zosui (porridge) for those who prefer a bowl of soupy rice. Desserts such as puddings, sorbet and ice-creams are available as well. So, even if you are not out to have the Bijin Nabe, there is always a couple of something to choose from. For lunch, an array of ramen dishes will be offered but not the pot.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Spending Per Head
$35 (Dinner)
Recommended Dishes
  • Bijin Nabe