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2 Reviews
112 East Coast Road 01-27/28/29 Katong Mall
Postal code: Show postal code
Telephone: (65) 6342-2252
Restaurants » Japanese
Photos of Wahiro - RestaurantsPhotos of Wahiro - RestaurantsPhotos of Wahiro - RestaurantsPhotos of Wahiro - RestaurantsPhotos of Wahiro - Restaurants

Wahiro means “Great Harmony”, a concept of providing authentic innovative Japanese cuisine in a relaxing cozy ambience.

A special seasonal "Kaiseki" designed by Chef Hozumi is available every month at an affordable price.

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    » 2 Reviews for “Wahiro ” - Restaurants

  1. foodieah
     11 Apr 2009 at 1:32 am
       Wahiro - Restaurants   Wahiro - Restaurants   Wahiro - Restaurants   Wahiro - Restaurants   Wahiro - Restaurants

    I have been eating regularly at Wahiro for the past two years. This restaurant is well hidden inside Katong Mall, and it's one of those restaurants that don't particularly attract you from their exterior, but won't leave you disappointed once you walk in and appreciate the cozy atmosphere and the quality of the food. My full review with pictures can be found at:

    Sushi is highly recommended at Wahiro. I find that the quality of their sushi is consistent and really good value for money. It is in fact at the same level of other very expensive establishments, without hurting your wallet as much. The fish selection is usually quite limited, but what they have is not only fresh, it's also well selected. It's always worth having a chat with the Sushi Chef to find out what's the fish of the day and what he recommends. Sometimes they have new delicacies that you might not have had the opportunity to try elsewhere. I do not recommend having the sushi moriawase. It won't give you a good indication of the quality of the sushi, as they won't be made in the same way as the a-la-carte sushi. The fish slice is smaller, and the cut from a cheaper part. If you want the best, order a-la-carte, and if you would like to try something new, you could also ask for the special: tiny tasty decorations placed on each sushi slice. Yuzu skin (Japanese lime), katzuobushi (dried fish flakes), Sakura (cherry blossom) or other decorations can add interesting tones to the firm texture of your sushi.

    I ordered a whole "sanma" from the sushi counter. As in the best Japanese tradition, no part of your fish or seafood is thrown away. Some of it was served as sashimi (with fresh ginger and spring onion), some of it as sushi, while the rest was grilled. The spine was served deep fried. The same applies to the scallop that was served with my sushi. the "spare parts" of the scallop that were pulled out of the shell, were nicely served in punzu sauce.

    Buta Kakuni was pretty good, although I usually prefer it when some Daikon served is with it. The meat was tasty, tender and juicy. Kushiyaki is quite good at Wahiro. Besides the standard types of kushiyaki, they have a couple of interesting combinations. My favourite is "mochi buta bara maki" (pork belly rolled around rice cake / top-left). I love the crispiness of the bacon and the cheesy chewish texture of the rice cake within it. I also like "tori ume" (chicken with plum sauce) and "tori mentaiko" (chicken with cod roe / bottom-right).

    Finally, a Yuzu sorbet will help clear-up your mouth with it's tangy flavour. It's rich in bits and pulp of real Yuzu! Wahiro is one of those restaurants that perhaps don't offer the trendiest atmosphere, but focus more on authenticity and quality of food. They also have a menu tasting "Wahiro" course that looks interesting, although I have only tried 3 of the dishes that come with it. The set lunch is a real bargain. For only $15 dollars you are served a full 4 course lunch including soup, sushi, appetiser, side dish and fruit. Although all the above is recommended, I have not had a bad dish at Wahiro, and was never disappointed.

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    Rating given:5 stars
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    1. Lucardia
       29 Mar 2009 at 12:20 am
         Wahiro - Restaurants   Wahiro - Restaurants   Wahiro - Restaurants   Wahiro - Restaurants   Wahiro - Restaurants

      Wahiro is a boutique japanese restaurant spanning 2 different outlets, one in Katong and the other in Novena. Helmed by Chef Hozumi, the restaurant attempts to bring the light flavors of Kansai to Singapore's Japanese cuisine scene. In fact, he has garnered several accolades and nods from the media for his offerings, a few which can be found here. It was with moderate expectations that we visited this humble outlet at Katong. Does it deserve its credit?

      Note: This post was also done with the Nikon D60 camera. Do let me know your thoughts on the pictures.

      The exterior and the mall itself is nothing to shout about. In fact, its so quiet i was surprised to find the restaurant still having a decent clientele. Is that a testament to its food? I'll find out soon. The interior is modest with wooden furniture and a sushi counter. The tables are placed rather close together and the restaurant probably seats about 30 to 40 patrons. My first gripe is that the table is a little too small for all the food thats about to be lavished upon it. Its a small gripe but worth mentioning nonetheless.

      Japanese Tidbits (Nonbei Course Meal) $40 - The first item to grace our table is the japanese tidbits from the nonbei course. 4 brilliantly presented items comprising of a very well made omelette, japanese sweet seaweed-like thingy and 2 others which i have conveniently forgotten. I do remember my opinion of this dish though. I liked it and so did my gf. Its very appetising and definitely raised expectations of what to expect next.

      Wahiro Salmon Satsuma Age ($8.80) - This was not part of the 2 courses we had and honestly, we rather regretted ordering it. The salmon fish cake interesting because i've never seen it anywhere else, but it had an incredibly strong ginger taste and came across as rather dry and spicy. An equivalent in the taste department would be close to a fish-made ngor hiang.

      Sashimi - Regardless of which set you chose, it came with a sashimi platter of tasting proportions. This means the portions were rather small but reasonable in the grand scheme of things. The sashimi is generally of a decent quality and fresh. The texture of the fish ranges from melt-in-your-mouth to those were slightly tough depending on the type of fish but were generally good and pleasing.

      Tempura (Yuuge Unagi Yanagawa Course) $30 - Their rendition of tempura had a very light and thin batter which was easy to stomach. It helps that the batter did not cover the taste of the prawn as well. Albeit the prawns being of a smaller size then usual.

      Kushiyaki (Nonbei course) - Japan is famous for their grilled sticks and this is supposed to be a faithful representation of their much loved art. Despite the small serving, i found the chicken wing and bacon with asparagus nicely done with a smokey taste to it. It also retains its original juices and is still tender despite the grilling. A bigger portion would have helped loads.

      Grilled Eel and Burdock Omelette (Yuuge Unagi Yanagawa Course) - Unagi omelette in hotpan. I actually liked this pretty much. It had thin yet generous slices of unagi and a thin later of onions and burdock. The unagi is literally melts in your mouth and is slightly sweet. The omelette did not come across as oily at all. Burdock was added to it which has medicinal and dietery properties which is a plus.

      Oden (Nonbei Course) - Naruto with braised raddish. Naruto is essentially japanese fish-paste cake. This version is rather big but scored fairly low in the taste department as it was basically tasteless. The braised raddish, however, ended up being the one thing that wowed me that night. I'm not someone who likes raddish but this has to be tasted to be believed. It must have been braised for a ridiculously long time to have absorbed the tasty broth it now resembled. Texture was soft and surprisingly tender with it remaining hot throughout the meal. In fact, its perfect for a cold day to warm your body. Very nicely done indeed.

      Ochazuke (Nonbei Course) - The perfect way to end a full course japanese meal. Ochazuke is basically rice submerged in either tea or hot water with certain condiments comprising of tsukemono and umeboshi (both pickles). Truth be told, i was not used to having rice as an ending dish but this proved to actually be appetising due to the pickles used. In fact, the pickles were rather overwhelming in huge quantities and gave the rice a sourish taste throughout. This is an example of the traditional methods used by Wahiro which may or may not be agreed upon in Singapore. I found this quite interesting though.

      The final bill came up to $90.40 for 2 people for an interesting meal.

      The food here really isn't too bad. Its very traditional and honestly, i think the Nonbei course would be perfect as a winter meal for the amount of warmth the meal brings. The quality of food is above average but the portions were indeed small. Still, we left stuffed to the brim in the end and rather satisfied. I actually found my gf's meal more worth the money as opposed to the Nonbei course though. Will i return? Maybe for lunch one of these days for a more budget experience.

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      Rating given:4 stars
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