Sushi is one of the staples of Japanese cuisine.
Take your pick from our extensive Sushi selection which includes Engawa (Flounder Fin), Ama Ebi (Sweet Shrimp), Salmon Belly Aburi with Mentaiko Sauce, Hirame (Flounder), Hotate (Scallop), Ikura (Salmon Roe), Nama Otoro (Fresh Blue Fin Tuna Belly), Kanpachi (Amberjack) and Bafun Uni.
For reservations & Delivery: +65 9823 1939.
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Premium Traditional Japanese Restaurant
BOTAN Japanese Restaurant is a traditional Japanese restaurant that prides itself using premium ingredients air-flown from Japan. Helmed by Executive Chef, Thomas Kok, a pioneer of the Japanese culinary scene in Singapore with over four decades of experience in Singapore and Japan.
Our meal at BOTAN started with Ikura Onsen ($15). A perfectly cooked Japanese egg with super creamy yolk. The portion of ikura are generous, not fishy yet bursting with flavour. A good way to start the meal.
Kawahagi (Grilled Leather Jacket Fish Skin, $10). It has a gentle chewy texture, with a sweet seasoning. I personally like the seasoning to be salty instead of sweet.
Pitan Tofu ($6). Homemade Tofu drizzled with Century Egg Sauce and topped with Tobiko, Century Egg & Spring Onion. It is chilled, smooth and creamy. The century egg flavour subtle, not overpowering the delicate tofu.
Assorted Sashimi: Hotate (scallop), Tai (Red Snapper), Kinmedai (Splendid Alfonsino), Otoro (Tuna Belly) and Kanpachi (Amberjack). The assorted sashimi is priced at $48 for 3 kinds and S$88 for 5 kinds. For just the Kinmedai alone, it will cost S$80 to S$100, showcasing premium ingredients available at BOTAN.
The sequences to eat this platter is Hotate, Tai, Kinmedai, Kanpachi and Otoro. The scallop is sweet with a slight bounciness to it. Tai has a flaky and a grit texture in it. Kinmedai is smooth, fatty with delicate flesh. Kanpachi is smooth, silky and crunchy, while the otoro just melts in your mouth.
As the Kinmedai served from the whole fish, Chef Thomas team boiled the leftover head and bones to create a clear soup. It has a clean tasting flavour, with a subtle sweetness. Perfect to calm your stomach after a heavy meal. The soup is served after the beef curry later.
Hamachi Kama Shioyaki - Yellowtail Collar Grilled with Salt ($25 to $45). Due to the huge size of the hamachi, this yellowtail can be classified as buri kama. There are two part of this collar, the meaty part and the fatty part. The meaty part is more dry and flaky texture, while the fatty part easily melts in your mouth. Some consider this fatty part as foie gras of the sea. Yummy.
Hokkaido Tonkatsu ($18). BOTAN use the pork from Hokkaido. The nice marble pork is fried till golden brown and served with tonkatsu sauce. The exterior is crispy, while the meat is juicy, succulent with good fattiness on one side of the meat that gives it an extra flavour.
Assorted Tempura Moriawase ($25). A combination of deep-fried king prawns and vegetables. The prawns are huge, fresh and crunchy. The homemade batter is crispy, and it retains its crunchiness after I dip it into the tempura sauce.
A5 Miyazaki Wagyu Beef ($80 for 100g). Cooked to medium, the beef cubes retain its delicate wagyu characteristic. Juicy, succulent with a good bite to it. The MooMoo flavour is present in each bite.
Hokkaido Snow Beef Don ($20). Stir-fried Hokkaido Snow Beef over Rice topped with Onsen Egg, Garlic Chips & Spring Onion. The meat of Hokkaido Snow is tender and crunchy. The Hokkaido Snow Beef has strong beefy taste; however, it is well subdued by the mixture of fried garlic, spring onion and onsen egg. A good beef don.
We thought the beef don was the last of our main meal. Instead, Chef Thomas whips out Hokkaido Wagyu Burger Kare Don ($18). Hokkaido Beef Burger with Japanese Curry Sauce Served with Salad. The curry is mild and creamy, while the beef burger has a crisp exterior with a tender interior. The curry balanced the beefy nicely. Even though we are stuffed, we can’t stop scooping the rice, curry and beef.
Desserts are a simple affair of Yuzu Sorbet ($7) and Black Sesame ($9). LD and I prefer the Yuzu sorbet better as it gives a mildy tangy and refreshing feel. For the black sesame, it is more earthy and creamy.
The restaurant is very spacious. It consists of 2 shop unit in Pekin street, with indoor and outdoor seating. The décor is simple and zen, like any regular Japanese restaurant. The only drawback that I find is the restaurant can get very loud when the place is more than half full. Thus, you might need to speak louder at times.
Overall, we find the food here is very good. The ingredients used in sashimi and tempura are fresh. The use of seasonal and unique ingredients such as Kinmedai and Hokkaido Snow Beef is a crowd puller on its own. The decades of Japanese cooking experience of Chef Thomas clearly shine in creating the current menu. Do consider visiting BOTAN for your next Japanese food adventure. Kanpai!! Cheers!!
Full review with salivating photos are available here:
https://www.chubbybotakkoala.com/2020/03/botan-pekin-street.html
BOTAN Japanese Restaurant is a traditional Japanese restaurant that prides itself using premium ingredients air-flown from Japan. Helmed by Executive Chef, Thomas Kok, a pioneer of the Japanese culinary scene in Singapore with over four decades of experience in Singapore and Japan.
Our meal at BOTAN started with Ikura Onsen ($15). A perfectly cooked Japanese egg with super creamy yolk. The portion of ikura are generous, not fishy yet bursting with flavour. A good way to start the meal.
Kawahagi (Grilled Leather Jacket Fish Skin, $10). It has a gentle chewy texture, with a sweet seasoning. I personally like the seasoning to be salty instead of sweet.
Pitan Tofu ($6). Homemade Tofu drizzled with Century Egg Sauce and topped with Tobiko, Century Egg & Spring Onion. It is chilled, smooth and creamy. The century egg flavour subtle, not overpowering the delicate tofu.
Assorted Sashimi: Hotate (scallop), Tai (Red Snapper), Kinmedai (Splendid Alfonsino), Otoro (Tuna Belly) and Kanpachi (Amberjack). The assorted sashimi is priced at $48 for 3 kinds and S$88 for 5 kinds. For just the Kinmedai alone, it will cost S$80 to S$100, showcasing premium ingredients available at BOTAN.
The sequences to eat this platter is Hotate, Tai, Kinmedai, Kanpachi and Otoro. The scallop is sweet with a slight bounciness to it. Tai has a flaky and a grit texture in it. Kinmedai is smooth, fatty with delicate flesh. Kanpachi is smooth, silky and crunchy, while the otoro just melts in your mouth.
As the Kinmedai served from the whole fish, Chef Thomas team boiled the leftover head and bones to create a clear soup. It has a clean tasting flavour, with a subtle sweetness. Perfect to calm your stomach after a heavy meal. The soup is served after the beef curry later.
Hamachi Kama Shioyaki - Yellowtail Collar Grilled with Salt ($25 to $45). Due to the huge size of the hamachi, this yellowtail can be classified as buri kama. There are two part of this collar, the meaty part and the fatty part. The meaty part is more dry and flaky texture, while the fatty part easily melts in your mouth. Some consider this fatty part as foie gras of the sea. Yummy.
Hokkaido Tonkatsu ($18). BOTAN use the pork from Hokkaido. The nice marble pork is fried till golden brown and served with tonkatsu sauce. The exterior is crispy, while the meat is juicy, succulent with good fattiness on one side of the meat that gives it an extra flavour.
Assorted Tempura Moriawase ($25). A combination of deep-fried king prawns and vegetables. The prawns are huge, fresh and crunchy. The homemade batter is crispy, and it retains its crunchiness after I dip it into the tempura sauce.
A5 Miyazaki Wagyu Beef ($80 for 100g). Cooked to medium, the beef cubes retain its delicate wagyu characteristic. Juicy, succulent with a good bite to it. The MooMoo flavour is present in each bite.
Hokkaido Snow Beef Don ($20). Stir-fried Hokkaido Snow Beef over Rice topped with Onsen Egg, Garlic Chips & Spring Onion. The meat of Hokkaido Snow is tender and crunchy. The Hokkaido Snow Beef has strong beefy taste; however, it is well subdued by the mixture of fried garlic, spring onion and onsen egg. A good beef don.
We thought the beef don was the last of our main meal. Instead, Chef Thomas whips out Hokkaido Wagyu Burger Kare Don ($18). Hokkaido Beef Burger with Japanese Curry Sauce Served with Salad. The curry is mild and creamy, while the beef burger has a crisp exterior with a tender interior. The curry balanced the beefy nicely. Even though we are stuffed, we can’t stop scooping the rice, curry and beef.
Desserts are a simple affair of Yuzu Sorbet ($7) and Black Sesame ($9). LD and I prefer the Yuzu sorbet better as it gives a mildy tangy and refreshing feel. For the black sesame, it is more earthy and creamy.
The restaurant is very spacious. It consists of 2 shop unit in Pekin street, with indoor and outdoor seating. The décor is simple and zen, like any regular Japanese restaurant. The only drawback that I find is the restaurant can get very loud when the place is more than half full. Thus, you might need to speak louder at times.
Overall, we find the food here is very good. The ingredients used in sashimi and tempura are fresh. The use of seasonal and unique ingredients such as Kinmedai and Hokkaido Snow Beef is a crowd puller on its own. The decades of Japanese cooking experience of Chef Thomas clearly shine in creating the current menu. Do consider visiting BOTAN for your next Japanese food adventure. Kanpai!! Cheers!!
Full review with salivating photos are available here:
https://www.chubbybotakkoala.com/2020/03/botan-pekin-street.html
