En Sushi: Satisfying Your Japanese Cravings Affordably

With the Japanese food craze that hit Singapore showing no signs of abating, I think we can safely conclude that this penchant is here to stay. Indeed, when my Japanese friends from university visit you and are amazed by the sheer amount of Japanese food available in Singapore, you know something is up.

The problem though, is that when you get so used to Japanese cuisine, you develop cravings. Yes, days when you think to yourself: “I need some raw fish. And mentaiko. And sushi.” But with Japanese food being anything but cheap, what do you do when you get these cravings regularly?

You go to En Sushi.

Conveniently located in town next to Rendezvous Hotel, this little place is within strolling distance of not one, not two, but three MRT stations: Dhoby Ghaut (on the North South Line), Bras Basah (on the Circle Line), and Bencoolen (on the Downtown Line). How’s that for immediate gratification wherever you are in Singapore?

But we don’t go to Japanese places for their accessibility. We go there to eat, and that’s the meat of this review (excuse the bad pun!) En Sushi delivers tasty Japanese food at very very reasonable prices. It’s not like eating in Japan, but given how wallet-friendly this is, I might find reason to reduce the frequency of my trips up north!

If onsen tamago is good and onsen tamago with ikura is better, then what kind of heaven is onsen tamago with ikura and uni?

Beginning with appetisers, the Uni Ikura Onsen Tamago was quite a joy. Onsen tamago is good, onsen tamago with ikura is better, onsen tamago with ikura and uni is heaven. The ingredients were fresh, and the flavours mixed well with just a hint of soy sauce to help add that umami kick. I’d eat this quickly though: onsen tamago is temperature-sensitive, so as it warms up to room temperature (it’s served cold), it does lose a bit of its glory.

Thinly-sliced, but thick on flavour. Mentaiko is always a joy and goes well with the hotate’s (scallop) texture.

Another noteworthy starter is the Hotate Mentai Aburi. Thinly-sliced scallop carpaccio lightly blow-torched and then dressed with the spicy mentaiko sauce, this is one good mix of flavour and texture. I only intended to have one slice and leave the rest to my dining companions, but this dish is surprisingly more-ish and you’ll find yourself picking up slice after slice whilst engaged in conversation.

Century egg and tofu: a classic dish, but reinvented in a glorious way.

Rounding up our trio of starters, I thought the Pitan Tofu was quite something to try. Served chawanmushi-style in a small bowl, the distinctive century egg flavour was well-balanced by the tofu without being overpowering, make it a good start to the meal. Easy to finish by yourself too, remember to leave some for your friends!

On to the mains, then.


Sashimi: Decent, but at this price point, sashimi is sashimi is sashimi.

Since one major draw of Japanese food is sashimi, I’ll talk about the various dishes all at once. En Sushi serves reasonably decent sashimi platters, but I thought that would be something easily gotten elsewhere. If you are in the mood for it, get it, but I thought I’d save my stomach for other things that are even better here…

…what’s that you say? Bara chirashi dons?!


Oh, that colour. It makes my heart beat really fast. And my stomach growls.

In my undergraduate days in Japan, I loved bara chirashi dons. I mean, what’s not to like about them? Fish and rice, a simple dish but ah, such soul food. And I have many good memories of running to my neighbourhood 500 yen (525, then 540 yen to be precise, they always didn’t factor sales tax in their advertising copy) chirashi don place. Now, this isn’t quite 540 yen, but at $10.90++, it’s pretty damn close. This is where I put down all pretence of being a food snob (oh the fish must be divine and the colour must be just right) and begin calculating how many bowls of bara chirashi don I can afford to eat each week. I’ve found my new go-to for dreary days when I need a pick-me-up that doesn’t break the bank.


You want an upgrade? Here you go.

Some days you want more fish, and you want bigger slices of fish. Right then, En Sushi’s got a premium chirashi don too. That should satisfy you.

I have to squeeze in a mention here though, for a dish that also counts as soul food for me. Chicken katsu curry pasta. You’ve probably eaten each of the components separately, but trust me when I say that eating them all together is like having a warm snuggly blanket around you on a cold rainy day. This is going to be comfort food for me, and I totally didn’t see it coming.


Aburi salmon with either unagi, soft shell crab or fried ebi. Ooh.

Finally, we’ll talk about rolls. No, not your stop, drop and roll fire prevention ones. I meant the maki rolls. I enjoyed the aburi salmon maki rolls: they came in three varieties, with unagi, fried ebi, and soft shell crab in their interiors. If you can only order one, get the soft shell crab, or the fried ebi! I enjoyed the difference in textures: the soft shell crab provided a wonderful crunch while the aburi salmon provided a lovely dollop of flavour. Unagi was good too, but I thought the lack of contrast meant that the unagi didn’t get to shine as much as it could. If you’re an unagi fan though, go with your heart (and tastebuds).

With all that, I was rather satisfied. I will admit that nothing about En Sushi’s food, location, or ambience is spectacularly stand out: I’ve had better elsewhere. But what these guys manage to do, is to combine all of that into a great package, with an unbeatable price. That in itself is what determines whether I come back or not, since for the same amount of money, I get a huge assortment of dishes to choose from that are all guaranteed to keep me happy. I will give them the highest compliment that a reviewer can pay them: I will come back to dine on my own dime. And the best part? I know I can go anytime I feel like it, because it really is that wallet-friendly.

Thank you En Sushi for the invitation.
This post was written by Lan Yingjie

En Sushi
#01-02

Income@Prinsep
30 Prinsep Street
Singapore 188647

Reservations: 6253 1426

Five Nines (999.99) reopens at Cuppage Plaza – delicious tapas; average $49 set menu!

I have always associated Cuppage Plaza as the haven for hidden, authentic Japanese izakayas that provide a certain escape from the bustling, general dining scene along Orchard Road. It is one of the places I would recommend if friends are keen to go out for a drink after work and have some Japanese otsumami as part of the unwind experience. Of course, some may find one of the many karaoke lounges with ladies waiting for guests in the corridors to be a much more appealing affair. To each his or her own, but the make up of mall tenants certainly create a unique atmosphere for those wanting a slightly different side of Singapore. Continue reading “Five Nines (999.99) reopens at Cuppage Plaza – delicious tapas; average $49 set menu!”

ADRIFT by David Myers launches new, tantalizing menu with team of new chefs!

ADRIFT by David Myers has always been one of my favourite restaurants at Marina Bay Sands. When it first launched two years ago, I remember the contemporary take on Asian-inspired food that David Myers and his team brought to Singapore’s culinary scene. It is, therefore, with great excitement when I heard that a new menu was being launched, albeit this time round with a new slate of chefs on board to freshen the line up. Continue reading “ADRIFT by David Myers launches new, tantalizing menu with team of new chefs!”

Ramen fans rejoice: Ramen Nagi finally opens in Singapore

For years, the absence of a Ramen Nagi restaurant in Singapore has been conspicous in a city where new ramen restaurants open every quarter. But the wait is now over, with the award-winning ramen chain opening its first outlet in Suntec City.

The Singapore branch does not serve the Japanese chain’s famed ramen with sardine broth, but its chef-owner Satoshi Ikuta has promised to create a limited-edition ramen exclusive to Singapore soon.

For now, the chain serves four tonkotsu-based flavours: traditional Butao King (tonkotsu pork broth, $13.90+); spicy Red King (blend of garlic, chilli oil and cayenne, $15.90+); Black King (blackened garlic and squid ink, $15.90+); and Green King (basil and olive oil in tonkotsu broth topped with grated parmesan, $15.90+).

At Ramen Nagi, you customise your ramen by selecting the ramen texture, the amount of garlic, the richness of the broth, the spice level, and whether you want pork shoulder or pork belly chashu.

The pork shoulder and belly pass muster with their fragrance, soft texture, and generous serving size. But I do not find the traditional Butao King and Red King  flavours to be remarkable. Perhaps it is a case of the kitchen struggling to find its feet on opening night, because even the ramen eggs that I ordered did not come with that glorious runny centre.

Instead, consider ordering the  Black King and Green King flavours. The former will delight social media users with its striking colour, while the latter’s unconventional  appearance and aromotic flavour of basil will please jaded ramen fans used to conventional flavours. I will be back to try the Green King again.

Chef Ikuta recommends diners to have their ramen with a side dish of  gyoza ($7.90+). I took to the chive-filled meat dumplings, but more picky diners might take issue with the bed of strong-smelling raw bean sprouts that the dumplings are served on.

The outlet is compact and noisy when it is full, so this is probably not a place you want to linger at. The reasonable prices, however, mean that it is worth a visit to see whether the hype is justified.

Thank you, Ramen Nagi Singapore, for the invitation.

Ramen Nagi Singapore
Suntec City Tower 2
#01-512/513
Singapore 038989

Reservations: 6821 1601
Website

Opening Hours
Lunch 11am to 3pm
Dinner 5pm to 10pm
Opens daily

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