Located a walking distance from Tiong Bahru MRT station lies an interesting neighborhood coffeeshop cum restaurant concept. This corner shop runs a day time coffeeshop, Hua Bee selling Mee Pok and transform into a yakitori restaurant called Bincho after sunset. The interior has divided into three different interesting concept. The first area is the coffeeshop settings followed by counter seats where diners can witness how Chef Asai-san in action.Lastly is the bar counters that was filled with mysterious feel with the special lightings.
Special creation of cocktails are available by different seasons.
We were served with Bincho Set S$120++ which comes with 9 types of dishes. First, we have the assorted appertizer. Elegantly displayed with mixture of fusion taste.Edamame tamago, mizuna oyitashi, chicken liver pate and salmon nimono were savory to start off.
Another appertizer served in simple and yet refreshing way.We have the miso paste with carrot and cucumber. The small bites are crunchy and tasty with the miso paste.
Assorted Sashimi fresh flown all the way from Japan. I was taught that the flower petals can be added to shoyu to enhance the fragrance.Followed with freshly grated wasabi spreaded on the sashimi and give a dip on the sauce was an enjoyable way to savour it.
Nicely grilled marbled wagyu beef was served next.All the way flown from Miyazaki kobe beef was an excellent quality not to be miss. Absolutely awesome as it melt in your mouth.
Grilled assorted vegetables was beautifully presented. It comes with the vibrant eggplant, chicken miso, mushrooms and grilled edamame. It’s my first time trying grilled edamame and boy the taste was way better than the boiled version.
Yakitori platter comprises chicken neck, breast, wings and thigh are served along with different types of condiments. The condiments are wasabi, yuzu pepper, mushroom salt, five spices, japanese mustard and wholegrain mustard. I am thrilled to experience different types of condiments. Understand from the chef that the chickens are sourced from Johor and then slaughtered in Singapore to retain its freshness.
Momotaro tomato is also imported Japan and that’s explained the sweetness of it. The chef prepared the onion sauce to compliment with the juicy tomato which turned out to be really good.
Tsukune with egg yolk is a well-known dish here. Loving the texture of the tsukune which is tender and moist and with the egg yolk spreaded all over it was smooth and not overwhelming. I can finish it all by myself.
Yaki Onigiri Bukkake has the light broth taste that gives a smoothing pleasant when having it.
In between the Bincho Set serving, we also tried some of the ala carte menu. The Fresh Japanese Sweet Corn S$25 was one of the highlight. It’s my first time trying raw corn and it was juicy and sweet. But this ala-carte is only available during summer season and currently air flown in from Hokkaido.
Chef Asai-san also recommends the grilled chicken wing that stuffed with mentaiko. It’s like Thai chicken wing that stuffed with ingredients into it. A grilled taste of the outer part and slight salty taste of mentaiko in the inner part was a good try.
Aka Konnyaku Kurobuta Roll which is also known as red japanese jelly wrapped with pork in a roll.Indeed a special dish for me as my first time trying red konnyaku and it turned out to work wonder with the kurobuta. The red konnyaku which is only available in Kyoto region tasted very Q and compliments well with the grilled pork.Not to mentioned that the sauce that made from egg yolk soaked in soy sauce for a say makes the taste even better!
Dessert ended with Deraware Grape and Peach that are imported from Japan too. The tiny round grape was extremely juicy and sweet. It burst with the juicy when you bite it in your mouth.
Thanks Chef Asai-san and Denise for the invitation. I had a wonderful session learning more about the ingredients and the art of preparing the dishes. Also, Chef Asai-san took extra miles to source, plan and prepare seasonal menu to provide the creative, elegant and delicious yakitori cuisine for the diners. This explains the premium price that they offered for the efforts and preparations to provide a pleasant dinning experience for customers.
78 Moh Guan Terrace
Tel: +65 6438 4567
Tue – Fri: 6pm – 12mn
Sat – Sun: 12pm – 3pm (lunch), 6pm – 12mn