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4.3
from 1 to 5
6 Eu Tong Sen Street
The Central, #03-93 / 95Singapore
Postal code: Show postal code
Telephone: (65) 6534-9984
Category:
Restaurants » Japanese
A Japanese restaurant that sells mainly Curry Udon.
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Overall Rating:
4
The best Japanese curry udon I have ever eaten.
The restaurant exterior did not appeal to me compare to other Japanese restaurants at the Central. However, since it was my hubby’s decision to choice which restaurant to go in, he chose the one with the shortest queue on a Friday night.
The restaurant is quite small and narrow. The tables are all stretch across the wall and walkway on the other side. Looking at the menu, it has limited dishes to order. Saw the advertisement on Hitsumabushi (Eel on rice), but was too lazy to try out the different methods that it was recommending. The rest of the dishes on menu are mostly curry udon and some other side dishes. I was kind of disappointed when looking at the menu and remembered thinking, since curry udon is their specialties, it better be good.
Boy, I was not wrong. When my pork curry udon came, I thought the curry on it looks very smooth and thick. From the way it was served, I think the noodle was first cooked, curry was poured carefully on it, then follow by the meat to be place neatly on top. They also added 2 pieces of “tau pok” below the meat.
The udon is firm and chewy. The curry to me, has a perfect blend. My recommendation is to add slight chilli flakes on it as I like it slightly spicy. The pork was done not so good though. Slightly too soggy. The chicken meat my hubby had was only slightly better. Nevertheless, I still enjoy the udon very much and I can eat the udon with curry on its own.
I will recommend this restaurant to everyone. Now I know where to head to when I have curry udon craving.
My ratings: 1 – Poor , 10 – Extremely Good Food: 8 Atmosphere: 8 Service: 9 Price: 7 Convenience: 9
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506
Had the opportunity to be part of the Gourmet Safari Tour hosted by SPH at The Central over the weekend. Together with Leslie from ieatishoot fame, we were ushered to 4 different Japanese restaurants within the mall to sample their various specialties, with Wakashachiya being the first stop.
Located on the third floor of Central, Wakashachiya originates from Nagoya city and specialises in Japanese curry udon noodles. The paneled simply done up interior is smallish and can probably squeeze in about 30 pax or so.
Tebasaki - Nagoya city is well known for its Tebasaki, which is essentially deep fried batterless chicken wings with a coating of sweet and spicy sauce and sprinkled with sesame seeds and black pepper. And being from Nagoya, Wakashachiya serves this delicacy as well. The wings, though small, packed a savoury punch from the myriad of different flavours all fused together. Sublimely sweet, salty and spicy. A pity the wings were so small and oily. Its $5 for 4 wings by the way.
Hitsu-mabushi - This dish was seriously a case of aesthetics over taste. Served up in a huge pot lookalike container, the lid went off to reveal neatly sliced pieces of unagi, cooked to a beautiful crisp as evident by the charred bits on the shimmery surface. However taste wise, I personally felt that it could have been better. For one, the unagi was too soft and disintegrated easily, lacking the firm and crisp texture that I personally like. The daishi soup (fish stock made from bonito flakes) and the plump chewy rice was good though.
Curry Udon with sides of Tonkatsu, Chicken, Tomatoes and Ebi Tempura - The dish that Wakashachiya apparently is known for - Japanese curry udon. Wakashachiya's curry tended towards the bland side and didn't seem coagulated enough for my liking. The udon was good though, thick and chewy without making me feel like I'm chomping down on flour. Some work needs to be done on the sides though, with the Tonkatsu coming across as hard and dry while the batter encrusting the chicken was overly salty and oily. Same goes for the ebi tempura, with the batter leaning towards the thick side. The tomatoes were, well, just diced fresh tomatoes.
See all my pictures here.
Login to add your comment. Or, Register for an account now. It's free!ah, at one shot go 4 diff jap restaurant? sph one ar, no wonder no price stated. haha
21 Jun 2008 at 11:54 am
26
See original review with all photos at Camemberu.com I went there a second time too - their ebi tempura curry udon sure has big prawns!
This is a curry udon specialist chain from Japan (Singapore is their first overseas outlet). Didn't really pay much attention to them until I saw the cheese-laden bowl on LiquidShadow's blog. That brought back some memories of Mentsu-dan in Shinjuku, where I first fell in love with udon and where they had this cheese-egg udon that was phenomenal. Ahh, Japan...
Hubby who doesn't like The Central acquiesced to come here for this. We started with the coleslaw with renkon chips (S$6.50, this month's special, available til end March). This was so delicious, and the renkon chips so addictive, we asked for another as soon as we polished it off. We told the waitress they should put this on the regular menu!
Hubby went for the cheese curry udon (S$15.50). The cheese topping did not look as huge as it didn't have any tonkatsu or ebi tempura to rest on. The curry is not bad. I'm not a Japanese curry fan because of its mild and sweetish nature, but I liked this (especially after we put a ton of chili flakes into it). Next time I am coming here to have my own bowl!
I had the grilled eel dish called hitsumabushi (S$18), because I had been craving my good experience at Unasho in Akihabara. I hoped this place would at least meet some standards, unlike local Japanese chains like Ichiban Sushi. Well, Wakashachiya's version was decent enough with good quality ingredients. If you want double the amount of unagi, you can go for the deluxe version (S$27).
Hitsumabushi is fun because you get to play with your food. There are three different ways of eating it. You can divide the bowl into four portions. The first one you can eat as it is - just eel and rice. The second one you can enjoy with condiments of nori, spring onions and wasabi.
The third method is an ochazuke. Pour the hot dashi stock over your eel, rice and condiments to create a "rice tea". The stock here has a strong charcoal or roasted taste, typical of ochazuke. But I still prefer Unasho's more savoury version.
Service here is polite and the lead waitress spoke some Japanese. She was also very conscientious about details and made sure the tables were all laid out neatly, that nothing was out of place. Enthusiastic commitment to the job! Either that or she is the boss of the place!
Well, for a restaurant chain, Wakashachiya is better than expected. I enjoyed myself and will certainly be back again. In fact, looking at these pictures, I'm craving some curry udon already!
Login to add your comment. Or, Register for an account now. It's free!the food all look so delicious..... must try
16 Jun 2008 at 9:22 am