Located within the industrial area of Tai Seng lies Daiyusan, a gateway to Japan with its intricate Japanese decors, and quality dishes.

While the Japanese restaurant is a ten-minute walk from Tai Seng MRT Station, it is worth every step. It might be the soft traditional music humming in the background, or the canopy of wagasa, a traditional Japanese paper umbrella embellished with Japanese motifs, but Daiyusan has one of the most tranquil ambience a restaurant can provide.

Unique contemporary influences

Despite being clad in traditional Japanese trinkets, such as the wagasa, cherry blossoms and a Daruma-san figure, Daiyusan’s menu contains contemporary influences, which sets it apart from many typical Japanese restaurants in Singapore.

For instance, their salmon used in their nigiri sushi is aged, bestowing a deep, almost smoked salmon-like, flavour.

The Nigiri Sushi Platter is prepared fresh to order, ensuring that the texture and temperature of the rice and fish are optimal. They are available in sets of five, seven and nine which cost $16.9, $36.9 and $59.9 respectively.

Set of 9 Nigiri Sushi at Daiyusan

The Deluxe Chirashi Zushi ($46.9) also faces the wrath of modernity, as its traditional sushi rice is replaced tossed with a touch of truffle oil and furikake. While the concept was interesting, the saltiness of the furikake drowns the truffle.

Its saving grace was the variety of sashimi served, starting with the o-toro, the fattiest part of the tuna, which literally melts in your mouth. The type of of fish available differs according to season. For summer, we also got chu-toro, akami, salmon, sweet prawn, and mackerel.

The star of the bow though, l was the sea bream. With a diet that primarily consists of oranges, its flesh is infused with a prominent citrus undertone.

We paired the nigiri sushi and chirashi don with aged soy sauce. Compared to its commercially produced counterpart, Daiyusan’s aged soy sauce has more dimensions. On top of umami, it has a deeper flavours which comprises of a citrusy and herbaceous undertone.

Deviating from traditional Japanese cuisine, we have the Beef Wine Short Ribs ($39.9), which takes influence from the French. Kagoshima wagyu short ribs, touted as one of the best wagyu produced in Japan, was slow-cooked and topped with garlic chips.

While the meat wasn’t as seared and glazed as its headshot in the menu, it was undoubtedly tender and encompasses sweet and fruity nuances.

Omakase… kinda?

Omakase translates to ‘leave it all to me’,

While Daiyusan is not an omakase restaurant, you can get a glimpse of the dining experience through their Chawanmushi of the Day. According to the menu, the chawanmushi is based on their chef’s daily mood, and diners will never know what they’ve ordered until it’s served. Fortunately, our chef was feeling extra generous during our visit, allowing us to try not one, but two variations of the steamed egg dish.

The Crab Meat Chawanmushi had a refreshing briney flavour from the topping of a mushroom and crab sauce. Meanwhile, the Unagi Chawanmushi had a stronger, umami taste. It is topped with a few additional drops of their house-cooked unagi sauce.

Location: 55 Kim Chuan Drive #02-03, Precise Tree Building MR, Singapore 537098
Tel: +65 8787 8747
Opening hours: 11:30am–3pm, 6–10pm (closed on Monday)


*This article is written in collaboration with Daiyusan, but all opinions are of my own

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