Shiromaru Tamago - $17

The original receipe tonkotsu served with thin noddles, Ros chashu (Pork Loin), cabbage, kikurage & Spring onion
( $15 if without the flavoured egg)

This was ordered by my bf. Since I only tried a few mouthful, I shall not comment too much. Overall, I think it was good, even though I prefered my choice - Seasonal Ramen. ^_^The ramen were all served in big bowls, so the price is really worthwhile. We were really full after finishing the ramen plus the soup lor.. And definitely satisfactory.Seasonal Ramen ~ Kyusyu Miso Tonkutsu - $17

Ippudo original pork broth with blended miso, mild in taste. Cabbage, japanese leek, spring onion, pork belly, pork loin, flavoured half egg

This was recommended by a friend who I bumped into at Mardarin Gallery. She just finished her meal at Ippudo and recommended me to try the seasonal ramen.

Frankly speaking, I'm not too sure what it means by "Seasonal Ramen"...

~ Is it seasonal as in the period, i.e. you probably get different ramen variety at different period, depending what ingredient is available in the season?

~ Or it's just a name for that particular ramen?

Hmm... dunno leh....*Shaked head vigourously*

The soup base was much sweeter than the other ramen that I had tried before. I loved it so much, I finished every single drop!

The noodles was springy, cooked to perfection. As for the egg, I think Marutama's still hold the crown.On the right: Rare Cheese Cake
On the left: Cherry Blossom Ice

Well, even though we were really full, there was always space for desserts!

The desserts variety is not a lot, but we decided to order for the more unique ones, based on the names.

The cheese cake was not the typical Amercian rich cheese style, nor the Japanese fluffy sponge type. Instead, it was very light and tasted almost like tofu, just that it was sweet. The cherry blossom icecream was refreshing, tasted a bit like strawberry ice-cream.

Meat, produce and even eggs are imported from Japan 4 times a week. The owner wishes to create a Japan in Singapore, so even the exquisite cutlery are imported from Japan.

Chef Shinji Morihara, whose 20 years of experience includes being head chef at Marriott (Japan and Shanghai), Four Seasons (Hong Kong) and the now defunct Inagiku, creates 3 different kaiseki courses for dinner, starting from $98. Lunch starts from $23.

The most expensive, Yume course ($288), has 7 dishes including a starter, a steamed dish, sashimi, grilled beef, soup, tempura and dessert. Initially we thought it was exorbitant but as the meal progressed, we had a growing sense of wonderment at one of the best meals we had this year.The Ex and I both agreed that the dish of the night was the shima aji (striped Jack) fish, mochi and chrysanthemum in a hot pot (pictured above). The fish was first fried to bring out its flavor in the soup (my mom fries her meat before making them to soups too). As a result, the soup was lip-smacking awesomeness. The natural sweetness of the fish soup exploded in the mouth.

The service was top-notch, the ambience refined, and the food spectacular but what I treasured most was the experience. I felt like I was living inside an instagram photo, very dreamy with soft focus around the food. One of the best meals I had this year. It is a little pricy but (I think) understandable because of the cost of ingredients, the rent, the setup, and the tedious preparation of the food. Even if you live in Johor or Batam, it is worth making the trip.

For full review and more photos, please visit http://rubbisheatrubbishgrow.wordpress.com/2013/09/20/ezoca-singapore/

Made a reservation so it is fast and no problem. We ordered the set and it comes fast. The secret is not the food but the sauce they provided. It goes extremely well with the food - especially the green sauce. It has the tangy sweet taste that makes the meat taste so juicy and appetizing! 

There are many more choices now so if Food could be more, considering the price paid,it will be great!

It's my first time back here after they revamped the whole place. I must say i like it very much. It's a nice refreshing change! 

Since i have a voucher with me for complimentary dinner, i decide to settle my dinner here. And so i ordered this cocktail called One & Only upon recommendation from the staff. For the food, i had the waygu mini burgers and cold cut platter.

Cocktail is very easy to drink! Fruity kind with enough alcohol taste. Please enjoy the waygu mini burger while it's hot. Really yummy and juicy. No complaints for the cold platter except for the salami. Too salty for my liking! 

And to complete the meal in such a cosy surrounding, i was a very satisfied customer and i will be back again =)

Set amidst the slew of swanky Spanish, European, Belgium and Mediterranean eateries along the beautiful Quayside Isle of Sentosa is a Japanese fine-dining Kaiseki restaurant helmed by Executive Chef Shinji Morihara- who boasts of more than 20 years of experience in Japanese cuisine, welded from acclaimed establishments such as Marriott Hotel Nagoya Japan, Four Seasons Hotel Hong Kong and Fairmont Hotel Singapore.Fitted with oriental touches of Japanese architecture with shōji doors, an extensive use of wood grain and imported Japanese red cedar for the furniture and a decidedly minimalist appeal, restaurant owner Katsutaka Kobayashi had gone though great lengths in reconstructing the 40-seater authentically Sukiya-style right down to the last detail for the discerning diner to enjoy a sensorial experience.While the primary focus here is on Kaiseki cuisine, there are Omakase Sets from $175 and Set Lunches from $75. The recently introduced Ala-Carte menu also offers a few pocket-friendly alternatives.

Trying out their YUME (Dream) Course at $288++ per person, we were served 7 courses specially curated by Chef Shinji to ensure we had the complete Kaiseki experience in its truest art form made only from the freshest seasonal produce imported directly from Japan and finished with exquisite plating.The Steamed Dish of Short Neck Clam and Winter Melon egg custard topped with Tomato sauce was Chef Shinji's interpretation of Chawanmushi. Tasting refreshingly interesting, this seemingly simple egg custard steamed in a tea bowl was a reflection of the creative diversity of Japanese gastronomy executed here at Ezoca.Main Course was a Grade A4 Wagyu Japanese OMI Beef Tenderloin with Organic vegetables charcoal grilled to perfection, served with a trio of dipping sauces- Ponzu, Mustard and Himalayan Salt. Smooth and velvety with a rich juicy flavour that lingers on your palate, there was no questionable doubt about the quality of this piece of red meat. The fried pumpkin, lotus root and french beans too were delectably crunchy.Dessert was a delightful end with a trio of home made treats. The Caramelized Apple and Homemade Red Bean paste Sandwich was unlike any store bought variety with its delicate wafer so crisp and chewy. While the accompanying cup of superbly sweet and crunch Japanese KYOHO Grapes topped with Wine Jelly beckons with its bright color. And finally ending off with a slice of Yubari Melon with its glowing orange flesh and tempting sweet aroma. No better way of completing the meal.For the Sake aficionados, Ezoca also boasts of a collection of extremely rare Sakes sourced from every region of Japan and a unique
set of serving cups to enhance your experience.

For full review and more photos, please visit http://gninethree.com/2013/09/19/ezoca-japanese-cuisine-quayside-isle/