Torio Japanese Cuisine

March 07, 2021

Torio Japanese Cuisine

A humble Japanese restaurant owned and run by locals is serving up creatively decadent Omakase pieces in Tiong Bahru. This 10-course meal left us very satisfied and impressed at some of Chef Steve's innovations. Highlighting those which really caught our palates and our attention are:

This was served at the end, but for them, we "opened a second stomach" just for this. Toasts buttered down with Uni sandwiching Foie Gras and Wagyu. What a treat. Absolutely yummy.

The other dish was what the chef termed as "Toro-Toro". A sushi of chopped Chutoro and Uni sitting on Ootoro sprinkled with sesame seeds. The entire piece disintegrated in my mouth - gone too soon!

The other dish that I've never had before was the Flounder Fin. Carefully removed, dried and placed on sushi with a Kinki Liver Pate & Shio Kombu and flamed. A very oily piece of the fish which needed the Kombu salt to cut through it.

Horse Mackerel Sushi

When I had this, I thought the Turnip was the focus, only to realise that the Hotate below was a freshly flown scallop. The Dashi was full of light umami as well.

Chutoro topped with Black Truffles. The truffle adds a strong dimension to a piece of fatty tuna that almost transforms its into a n Iberico or Wagyu fat.

Another "all-in-one" goodness, the Snow Crabs, Foie Gras and Uni on Wafer was a delicious combination. Despite the wafer reminding me of Holy Communion, the cup allowed for a lot more filling.