Came across Towa cos I was searching for a friend’s birthday restaurant but decided to check it out with another friend instead cos she was also keen to try. I have yet to try many Teppanyaki restaurants in Singapore for I think there were just not that many to start with. So I was rather excited to see what Towa had to offer. Located at Hong Kong street, alongside many restaurants in that area, the place was easy to find and when I stepped foot in, it seemed like they already knew who I am. Later I realised I was the last one to reach. lol

The menu wasn’t readily available online but you can WhatsApp them to find out. We went for the Kappo-style Omakase menu priced $228++ but later realised they have switched out some of the items cos I thought the menu on WhatsApp seemed more interesting. Anyways..

Appetiser: Arkshell, Hotaru Ika, Wakame, Vinegar Sauce

A very clean and simple appetiser put together. I liked the arkshell and the overall refreshing taste from the vinegar sauce but found the hotaru ika a little grainy for my liking

Handroll Sushi: Uni, Kagoshima A5 Beef

But the handroll brought the game back up. The thinly sliced A5 beef that was done nicely with generous portion of uni was an explosion of flavours. Though the chef had some problems putting the uni on cos it kept falling. lol

Miyazaki Beef that won the championship from Kyushu competition

Showing us the beef that would be used for our main course

Sashimi: Hyogo Oyster

The oyster was huge, creamy and sweet. But I don’t quite like the idea of eating oysters in an omakase menu just cos I prefer to have something that showcases the chef’s skills instead

Shiro Ebi from Toyama, Dashi Jelly

I enjoyed this combination of white shrimps with dashi jelly. You could taste the sweetness of the shrimps, finished off with the saltiness of the caviar

Sashimi: Kuromutsu

I really the smokiness from this sashimi that gave off an umami flavour. The small portion of vegetables, though looked simple, added balance and sweetness to the whole dish

Grilled Seafood: Dragon Beltfish

Steak

If you had asked me to pick the fish or the steak, I would pick the fish anytime. There was nothing wrong with the execution of both dishes, and neither was the quality. I just felt the beef as compared was a little oiler (since it’s A5 with decent amount of marbling) so I really felt full after a few pieces

Deep Fry: Japanese Tigerfish, Grated Radish, Yuzu

I thought this was my favourite of the night. I thought the deep-frying was done well and the grated radish was excellent

Garlic Rice: Squid Ink Fried Rice, Hotaru Ika, Maitake Mushroom, Fresh Seaweed Soup

The rice was first cooked in a donnabe before transferring to the teppanyaki stove to stir-fry with other ingredients. I thought the rice was good and fragrant (but they really need to change their hotaru ika, lol) and finishing it off with the fresh seaweed soup was a nice end to the meal

Desserts: Daifuku

They made you slice the daifuku with a string. Why? I guess.. for the fun element. Thoughts on the daifuku – well, I had better ones in Singapore

Spotted jars of umeshu on their rack and we decided to get one to try. It’s on the sweeter side but I guess with time, it would taste better

I thought the food at Towa was decent, not the best but not bad either. But I would definitely love to see improvement and surprises on my next visit. And since they had told us to let them know what we liked when we returned, we would definitely make the best out of it

Towa

45 Hongkong St, Singapore 059683