Dec 8, 20202 min read

Kyoaji

Kyoaji – Reasonably Priced and Good Quality Japanese Cuisine and Omakase

Kyoaji is the name of a “Fukuichi” Japanese restaurant that used to be at Triple One Somerset but relocated to Centrepoint 2 years ago because of renovation works at Triple One. It is located on a very discreet area of level 4 of Centrepoint, but the place was packed with many familiar faces and regulars when we dropped by for lunch recently. Master and Executive Chef John Phua helms the kitchen and manages a team of skillful chefs. He has almost 30 years of experience in authentic Japanese cuisine, and he engaged us in a light and friendly banter conversation. We sat at the bar as it is the best spot in the restaurant to watch the chefs in action.

First up was a cold appetizer called the Pitan (Century Egg) Tofu. This seems to be the latest craze and food fad among many Japanese restaurants nowadays. Chef John’s intepretation was pretty unique, as it was topped with egg white, crab stick and crispy tempura batter bits.

We were served the Flounder Fish with Truffle oil next. This was a refreshing tangy texture that cleansed the palette.

We were presented with an enormous oyster from Australia next, called the Nama Kaki Ponzu. It was really fresh and oozed out upon the first bite. This would have paired well with a brilliant grower champagne.

The next dish served was a Caterpillar Maki – Premium Avocado outer layer skin with Unagi, crab stick, crispy bits and cucumber inside. We were told this is one of the most popular dishes ordered in the restaurant. No rice or carbs inside, hence it is labelled as a pretty healthy dish with low calories. and high protein content.

Our main course was an Australian Grain fed Striploin with goose liver Foie Gras sauce prepared from scratch. The marbling simply melts in the mouth, and this was pretty amazing, considering the fact that it is not even a Wagyu. It was topped with Momiji Oroshi, a type of Japanese Radish.