As my partner and I weren't really hungry and I wanted something healthy, we decided on Itacho for dinner.

We ordered some sushi to share:Roasted squid leg sushi and Salmon soya sauce sushi: The salmon sushi was only 40cents each! Really nice and cheap - something that I always order whenever I go to Itacho. Such a pity that they're only limited to 2 per pax This seared tuna roll ($5.50) was on their special menu, the heading was something like 'Bluefin Tuna Festival' with other types of bluefin tuna sushi and sashimi. This taste okay to me.. I still prefer their aburi salmon sushi.Mantis Prawn Sushi $3: This was the first time I has seen a Mantis Prawn Sushi in any restaurant. We decided to give it a try. The flesh tasted like crab with its natural subtle sweetness but the texture was more firm. Not bad!

Other dishes that we ordered..
Soft shell crab hand roll $4.90: Tasted like all other soft shell crab hand rolls, with the rice, shredded cucumber and soft shell crab wrapped in a piece of seaweed. The only thing which can improve for this dish would be for the seaweed to be more crisp.

Salmon sashimi $1.80: We got these at 50% off! Even though there're only 3 slices, they are pretty big slices and very fresh, hence we think it's pretty worth it

Have been to Itacho (other branches) before and I've never been disappointed Will definitely return for its healthy, fresh and affordable food!

I stumbled across this restaurant recently and found out that their sushi quality is really good, and it's not too expensive.



I got myself a soft shell crab maki this time and it was coated with seaweed bits and sesame which was really nice! It was quite unique and everything tasted fresh and nice.


This wagyu beef nigiri costs $12 each but they reduced the price during our visit to $7+. It's really really expensive but it was oh-so-good too!! The meat was so tender and juicy and it was still slightly pink. A pity it's so expensive if not I would have ordered more!


What I like about the sashimi here is that it comes in smaller portions, hence I can order more variety. The tako was really juicy and sweet, and the salmon was nice and fresh too. Excellent food.

Whenever you go to the food centre at Jurong West Ave 1, you'd never fail to see many tables with green bowls of smooth porridge, plates of steamed chicken and yusheng. I'm also a fan of Soh Kee's chicken porridge and yusheng and I have it usually once a week.Their porridge is smooth and very tasty on it's own. I slurp down bowls and bowls of it even without the chicken or any other dishes .The steamed chicken is smooth and tender, and I really love the sauce and spring onions that come with it! I also love their yusheng which has thin slices of raw fish, crackers and shredded cabbage and carrot. I don't know what kind of sauce they use but it's extremely addictive. Together with the crunch of the shredded veg and crispy crackers, I could keep eating and eating the yusheng

I used to think that Texas Chicken had the best fried chicken (in the fast food chain category). However I felt like today's meal was quite disappointing as compared to last time.Firstly, the chicken meat seems to have shrunk in size. The mash potato is also soso...I thought it used to be quite good. However, the biscuit is still quite good and the chicken meat quality and texture is still way better than KFC'S and Popeye's. It's smooth, moist and tender. However I think they can still improve their fried chicken batter to make it more tasty.

We were here for the soft launch. The place could sit about 20 pax and it was a bar/open kitchen concept, meaning all the seats were facing the open kitchen where the chefs were working. It was my first time dining at a place with such a concept and I quite liked it as you could interact with the chefs and find out more about the food you are having etc. I learnt from them that they also have a kitchen at the back where they prepare all the hot food, as the open kitchen is more for preparing the cold dishes, appetizers etc.

The chef also explained to us that the following dishes are his own take on normal dishes like chilli crab, apple crumble and chicken curry. It's like deconstructed cuisine. He also shared that he takes a holistic view on food, meaning that it's recommended for us to mix up all the ingredients on the plate and taste it as a whole as the flavours and tastes are meant to go together.First up was the Amuse Bouche, which actually kinda means a starter/appetizer that is up to the chef to decide what he wants to serve. We had bread with 3 different 'spreads', the balsamic vinegar jam, olive oil powder and garlic foam. It was recommended to put all 3 together on the bread and eat it. Indeed, on its own I could not really taste anything from the olive oil powder and the garlic taste for the garlic foam was subtle. The balsamic vinegar on its own was good though. It was just like its name - a jam version of balsamic vinegar. It was not too strong in its sourness. Insalata Caprese (Mozzarella balloon, tomato snow, arugula puree)
This was interesting. Their sous chef prepared the mozzarella balloon right in front of me, and I liked how I could see everything that the chef was doing to prepare my dish (this probably puts the chef under more pressure since his every action is in full view for the customers!) He first placed some mozzarella in lightly boiled water, then took them out, flattened each of them and wrapped them round a nozzle of a bottle containing tomato consomme. He then pressed a lever and the consomme will be injected into the mozzarella which will slowly grow bigger, much like injecting helium into a balloon! Next to him another chef was making the tomato snow, which involved a blender and a lot of 'smoke' coming out of it (like those coming out from dry ice). When this dish was served, the chefs explained that we should burst the mozzarella balloon so that the tomato consomme flows out onto all the other ingredients. Everything was cold and the flavours were light and extremely refreshing - the perfect dish for cleansing your palate at the start of your meal! Chilli Crab (Chilli crab ice cream, crab mousse, mantou sand)
This was my favourite dish! This dish consisted of chilli crab ice cream, deep fried soft shell crab, green & red seaweed and caviar atop mantou sand, made by baking mantous then pounding till you get fine powder. The chilli crab ice cream sounded the strangest to me and I really could not imagine how it'd taste like. Hence I went straight for that and my first thought was 'Wow! This reallyyyy tastes like chilli crab sauce!' It's savoury and spicy yet cold and creamy at the same time. This was truly amazing and tasted really really good. The soft shell crab was good too, it was still hot and crispy and was really meaty. I tried the ice cream and crab in one mouthful and there I was eating chilli crab albeit a very different kind! This dish really opened my eyes on the boundaries of certain dishes and how they can be so different from what you normally have but so similar at the same time. Thumbs up to this dish.Siew Yoke Fan (Roasted Pork Belly, risotto 'ramen', pork scratching)
I chose this for my main course, the other option was Chicken Curry (Curry quinoa risotto, chicken balls, coriander sponge). The chef shared that this was the risotto version of Japanese ramen, which typically has half boiled egg, pork belly slices and seaweed. This risotto dish consisted of roasted pork belly, quail egg cooked at a low temperature (it's the little white glob in front of the pork belly), seaweed, and fried pork rind. The risotto was flavourful but personally I would have preferred if the grains were a little softer. The seaweed & pork scratching was nice and crispy and the quail egg was also good, dissolving the moment I put it in my mouth. Apple Crumble (Apple textures, chocolate crumble, yoghurt ice cream)
This dessert dish consists of various apple textures - apple chips, dried apple, apple jelly, apple balls - and yoghurt on chocolate crumble. This is once again, an interesting dish and I liked how the chef provided so many different apple textures, some crispy and dry, some crunchy, some moist. I really liked the apply jelly and wished the portion was bigger!

Coffee/Tea
I had the Earl Grey which was a little different from the ones I normally have. I could not really taste/smell the bergamot, but other than that the tea was nice, thick and smooth. The amount of tea in the pot was a lot and could fill about 4 small cups.

It was clear to all that a lot of thought was put into all the dishes, and even though there were some really creative elements, all the flavours still went really well together. It was definitely an experience and the food did not disappoint This is a place to go if you like new experiences...definitely not for those who like things safe and aren't open to new ideas!