First, I have a confession to make: I only started eating sashimi in recent years. I was not a fan of the texture, and the idea of raw food still freaks me out sometimes - it’s irrational, I know. But here’s the good news - I had a tuna-riffic experience at the new Maguro Brothers outlet at 100 AM. My irrational fear was quelled by the super fresh maguro sashimi, and the cooked items were a lovely surprise!
TLDR version - if you’re looking to satisfy a craving for quality tuna and don’t want to break the bank, this is the place for you.
This casual restaurant is set inside a modern, warm, yet brightly lit food hall. Don’t worry, you won’t find yourself in a situation where you’re holding a tray of food and can’t find a spot to sit at during busy periods. This restaurant has its own entrance, a host, its own tables and seats, as well as service staff that will spare you the usual inconveniences of dining in a food hall.
The menu is extensive, offering maguro sashimi platters, donburi rice bowls, as well as cooked items. Be warned, it’s very tuna-forward. So if you’re planning to take a friend along with you, make sure tuna is their jam!
First up, a trio of maguro sashimi was served - Akami - meaty, lean red tuna, Chutoro - medium-fatty back and stomach, and Otoro - fatty belly tuna. Beautifully presented on a bed of ice, accompanied by shiso leaves, pickled ginger slices and wasabi, each piece of sashimi was sliced to medium-thick perfection, and consistently scored width-wise, perhaps all the better to absorb more shoyu with. It is no surprise to learn that the Misako Megumi Suisan group - the same folks behind Kuro Maguro at Gucco Tower, Maguro-Donya at Suntec City, as well as 20 restaurants in Japan - are behind this restaurant. They are afterall a wholesaler of maguro and sashimi in the Kanagawa Prefecture in Japan.
Did you know?
The chefs here practice shinkei-jime - a Japanese tradition inserting a spike into the hind brain and destroying the spinal cord of the fish. This stops the production of lactic acid, which helps to maintain the quality of the tuna. In addition, the tuna is kept in a minus-60-degree freezer to maintain its freshness all year round.
The Kyoto-style Maguro Ribs Saikyo Yaki ($29.80++) below requires 4 days of preparation work, the cut is first marinated in salt and sugar water for 24-hours before being marinated with Saikyo miso for an umami punch for the next 48-hours. Then, they are steamed over high heat, producing tender and succulent ribs that will leave you wanting more.
Next, we got served a medley of cooked tuna dishes, starting with Magu Hohoniku Nanban style - aka tuna karaage. Meaty morsels of tuna cheek dipped in batter and deep fried to a golden crisp, and served with a side of nanban style dipping sauce as well as some sliced marinated onions. These pieces of deep fried battered tuna were a pure delight - and the sauce which reminded me of chunky egg mayo was just sensational! I had to really resist licking the empty plate afterwards.
A very unusual dish that was as intriguing to look at as it was to taste was the Kyoto-style Maguro Ribs Saikyo Yaki - yes, you read that right - ribs. It actually reminded me of spare ribs - but from tuna. This dish takes 4 days to prepare - firstly marinated in sake and water for a day before being marinated again with saikyo miso for a whopping 48 hours. Then, they are steamed over high heat. The result is ultra tender and juicy ribs that pairs perfectly with a bowl of japanese rice and a bowl of miso soup.
Then, it was time to try the rare cuts of maguro sashimi. The Toumi - head toro sashimi, is served on ice as its super fatty nature would not permit it too last long. Better it melts in your mouth than on the plate, right? The Dorsal, the Cheek, and Behind the Eye cuts had colours and textures that reminded me of beef. Truly mind-bending, as each piece seemed to have texture just like beef. Beef carpaccio fans who have turned pescatarian - fret not, this is the replacement you never knew you needed.
Last but not least, the Grilled Hon Maguro Head - which looked like it was twice the size of my head. Paired with sliced fresh-cut chilli and soy sauce, this Omega-3 rich selection of grilled tuna goodness brought me to the end of this tasty adventure.
My final verdict?
This place is a gem for all tuna fans who are looking for something in a casual setting, while also being serious about quality. No fishy business here - just swimmingly good fresh maguro at friendly prices!
a. 100 Tras Street #03-K1, Itadakimasu by PARCO, 100 AM Shopping Mall, Singapore 079027
Operating Hours: Closed on Mondays
Tuesday to Friday 11:30AM – 2PM | 5:30PM – 10PM
Saturday, Sunday & PH 11:30AM – 2PM | 5:30PM – 9PM
Nearest MRT: Tanjong Pagar
