Ureshii means “happy” in Japanese, which is exactly what you’ll be after dining at this restaurant at The Arts House.
This Japanese-Korean Fusion restaurant, specialising in wagyu sukiyaki and abalone speciality restaurant, is a must-try — whether it’s for a romantic date night, a fun meal with friends, or a self-indulgent treat.
Our honest review of Ureshii
Ureshii has definitely been the one of the best meals we’ve had the entire year. Not only was every dish, from the abalone to the sukiyaki, so well executed, the ambience there was top-notch as well.
Abalone in four different cooking style
All the abalone dishes at Ureshii are cooked Jeju-style.
To appreciate its original taste, we recommend the Jeju Abalone Agenii ($38). It’s a traditional way of first frying the abalone, before boiling it. The gem soaked up all the umami flavours of the chef’s signature sukiyaki sauce. It was tender, but still retained a nice bite. More importantly, every inch of the abalone was permeated with that savoury goodness.
Alternatively, get it in porridge form.
Abalone Porridge ($38) is a popular dish in Jeju Island. I loved how the porridge soaked up every bit of that briney flavour from the abalone.
But, if you’d rather try abalone in a more unique form, you’ll love the next two dishes.
The Jeju Abalone Risotto ($38) was the most flavourful one of them all, as every plate contains ten abalone guts. This is the greenish and brownish part of the abalone, which some amateurs might throw away. But it’s actually packed with flavour. As abalone guts sounded so daunting, I didn’t think I would enjoy it, but its astringency added a nice contrast to the other savoury elements of the dish.
Similarly, the Jeju Pasta ($38) was also coated with abalone guts sauce. I loved how they’re so generous with the abalone portion though.
Thinking about Jeju? Here’s the ultimate 3D2N itinerary for the best things to do and see at Jeju Island
Possibly the best sukiyaki in Singapore
You can’t just stop at the abalone though. Ureshii has one of the best sukiyakis in Singapore.
The quality of the beef itself was obviously integral to the dish. But the star had to be chef’s signature soy sauce, which was aged for three months. I couldn’t really pinpoint what specific aspect of the sauce stood out, but it was just crazy satisfying.
To cut out all the rich flavours, the set comes with a side of kimchi, which the restaurant freshly makes everyday. As it’s not fermented long, the kimchi remains crunchy and fresh, free of its usual sour funky notes.
One portion of Wagyu Sukiyaki (110g) ($98) contains about six pieces of meat.
Value-for-money Wagyu Sukiyaki Course
For the best of both worlds without breaking the bank, opt for their newest Wagyu Sukiyaki and Shabu Shabu Course ($158).
It includes:
- Caviar Truffle Onsen Tamago
- Steamed Abalone OR Abalone Agenii
- Big Wagyu Sushi
- Fresh Kimchi and Cucumber Salad
- Sukiyaki OR Shabu Shabu
- Stir-fry udon with Vegetables
- Dessert
A minimum of 2 pax is required to order this.
Other food at Ureshii
If abalone and wagyu are too rich, here are some other dishes you can order together.
The Caviar Truffle Onsen Tamago ($28) is probably the fanciest egg you’ll ever have. A jammy glossy soft-boiled egg is topped with Kaluga sturgeon caviar and white truffle sauce. It’s aromatic and light, with pops of savoury bubbles when you take a bite.
Just as refreshing and appetising, the Cold Truffle Ikura Uni Noodles ($48) was served with three types of roe, and a row of uni atop.
Who knew we would find one of the best garlic bread here as well? Ureshii’s Cream Cheese Butter Garlic Bread ($12) was so damn soft and garlicky.
Maybe it’s because it’s steamed, rather than boiled and fried the way most restaurants do it, but the Sesame Oil Octopus ($38) at Ureshii had such a satisfying texture. It’s soft enough that you can easily sink your teeth in, yet it retains a light crunchy bite. For flavours, it’s kept simple. The fresh briny flavours of the octopus are allowed to shine, with just a touch of Korean sesame oil for extra aroma.
Dessert at Ureshii
For dessert, we recommend the Korean Traditional Injeolmi Pat Bingsoo ($18). While the price is a little steep for a bowl of shaved ice, Ureshii really does it better.
The ice is consistently fine throughout, giving it a smooth and rich mouthfeel. It’s also milky and nutty, with depth of flavour instead of just tasting saccharine throughout.
Location: 1 Old Parliament Ln, #01-02 The Arts House, Singapore 179429
Opening hours: 11:50am-3pm, 6-11pm
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