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| Boruto |
Boruto is a new concept Japanese modern kitchen plus Japanese Sake
Bar. It is a sister restaurant of Tamashii
Robataya, one of the few Robatayaki restaurant in Singapore.
Unlike its sister restaurant, Boruto served Asian fusion,
predominately using Japanese ingredients to go with their extensive
list of Sake.
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| Boruto Japanese Sake Bar |
The unit at Golden Castle Building that is occupied by Boruto, used
to be a bank. The first floor is the Tapas Bar, complete with the
view of its open kitchen. The second floor is the sake bar, mostly
focus on drinks, a bit of bar bites and extensive display of sake in
fridge and as well as their cold room Vault. Yup, they keep their
sake in a vault complete with a security device, the vault was left
by the previous tenant, so for the fun of it, they have reused the
vault for their expensive bottles of sakes.
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| The Vault at Boruto |
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| Sake Fridge in the Vault |
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| Sake Collection in the Vault |
While waiting for all our group to arrive, we nibbled on Sake Kawa
Senbei ($8.80). It is a crispy salmon skin tossed with sea salt &
chili powder. Solid crispy salmon skin, delicately seasoned and a
good bar food dish.
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| Sake Kawa Senbei |
To
celebrate the year of the Rooster, Boturo curated the Chinese
New Year Japanese Truffle Infused Yu Sheng with Salmon &
Yellowtail Sashimi ($68 for 3 to 5 pax). A beautifully plated Yu
Sheng, drizzle with truffle infused oil plus golden pouch. The Yu
Sheng is just delicate and refreshing, while the truffle infused oil
accentuate the flavours of the salmon and yellow tail sashimi. A good
start to our main meal.
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| Chinese New Year Japanese Truffle Infused Yu Sheng with Salmon & Yellowtail Sashimi |
A bigger
portion for 6 to 10 pax is available for $98. There is also Salmon
Skin Yu Sheng ($48 for small, $68 for large) and Japanese
abalone Yu Sheng ($98 for small, $168 for large).
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| Kani Croquettes |
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| Kani Croquettes - The fillings |
Hotaru
Ika “Chai Tao Kuek” ($12.80). Loligo squid sautéed with garlic,
poached onions, Japanese pickles & egg. Tender and springy squids
well coated with generous amount of eggs. Not your regular Chai Tao
Kueh though.
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| Hotaru Ika “Chai Tao Kuek” |
Madai a
la Plancha ($15.80). A Grilled sea bream with red miso broth,
Shiitake & minced pork. The firm texture of the sea bream
provided a good protein to absorbs the red miso broth. The cherry
tomato added acidity to the dish, together with a earthy shiitake
mushroom.
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| Madai a la Plancha |
Black
Barley + Uni ($35.80). Definitely a very creative creation and a more
healthy version of risotto. I experienced variety of texture in my
mouth from the crunchy barley, springy and tender octopus plus the
creamy velvety texture of the uni. A marriage between Japanese and
Italian cuisine. Two thumbs up for creativity, however it can be an
acquired taste.
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| Black Barley + Uni |
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| Black Barley + Uni |
Roasted
Pork Shoulder 1.6kg ($88.80). For those suckling pig lover like me,
this is a must try dish.
Perfectly
roasted Zaragoza pork shoulder, with paper thin crackling. The meat
is just tender and succulent without any hint of gaminess. The
truffled green tomato chutney complement the meat nicely while the
salad with balsamic dressing below the pork provided enough acidity
to balance the fattiness in the piggy. Absolutely Gorgeous!!
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| Roasted Pork Shoulder 1.6kg |
It is so
much better than most Spanish suckling pig in most of Spanish
restaurant in Singapore. The portion is good for 4 or more. To avoid
any disappointment, please order in advance.
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| Roasted Pork Shoulder 1.6kg - Ready to Eat |
Our carbo
fixed for the night is Truffle Hiyashi Somen ($15.80). Cold somen
tossed with confit egg yolk & shio konbu, topped with truffle
molecules & sakura ebi. A smooth and springy noodle, well infused
with truffle. The sakura ebi added a clean salty taste with chewy
texture, while the truffle molecules give this dish a crunch and
caviar feel to it. A good end of the dish. *Please note that the
shave truffle is not part of this dish, just an extra Ompph by Chef
Angus Chow on the night.
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| Truffle Hiyashi Somen |
Dessert
was Truffle Crème Brûlée ($8.80). A smooth, solid, lightly truffle
infused crème brûlée with a crackling sugar glaze on top. Warabi
Mochi ($6.80). A more subtle flavoured desserts, slightly chewy and
well coated with soy bean flavour.
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| Truffle Crème Brûlée |
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| Warabi Mochi |
Ambiance
of the restaurant in intimate and cosy, accompanied with good jazz
music at the background. Good place to relax and chilled with your
friends while you feast upon the food and drink.
Overall,
we were well overdosed by truffle in a good sense. The creativity of
team at Boruto really impressed me. The Roasted Pork Shoulder,
Truffle Hiyashi Somen, Kani Croquttes and Yu Sheng is a must try
here. Kanpai!! Cheers!!
Thank you
Msginginly, Head Chef Angus Chow and his team at Boruto for the
tasting invitation.
Food
& Drink: 8.75/10
Value:
7.5/10
Service:
N/A (Tasting Invitation)
Ambiance:
7.75/10
Budget per Person: $26 - $50;
$51 - $80
Boruto
80 South Bridge Road
#01-01. Golden Castle.
Singapore 058710
T: +65
6532 0418
IG:
@borutosingapore
OH:
Mon –
Sat
Tapas Bar
(First Level): 18.00 – 23.00, LO 22.30
Sake Bar
(Upper Level): 16.30 – Midnight, LO 23.30
Happy
Hour: 16.30 – 19.30
Closed on
Sundays
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