I was glad to be invited back to Imakatsu with the launch of their new menu items which includes hot and cold Udon that adds variety to their previous menu which consists mainly of Katsudon and Tokatsu.
I felt that I am starting to appreciate Japanese better after coming back from my Japan trip to Kyushu where I learnt more about their cuisine and I am now better able to make comparisons with the Japanese food served in Singapore to the local authentic food served in Japan. It’s indeed quite a stark difference but I believe that the standard and quality of food in Singapore is definitely on the rise. When I went back to Imakatsu for the second time, I was pleasantly surprised by how authentic and OISHI their new menu items tasted. Since Imakatsu was run by a Japanese with his team of Japanese cooks, it isn’t hard to believe that their food tasted as good as those I had in Japan.
We were the first diners there on an early evening and the first dish that pops right out of the kitchen was this Onsen Egg Hot Udon that excites my tastebuds and sends my appetite soaring. Things just even gets better when other dishes came along.
The Inaniwa udon noodles were so smooth and had this nice chewy bite to it. It’s a little flat as compared to the usual round udon noodles but I was sold when I tasted the udon soup broth with that onsen egg.
I was well-acquainted with the Japanese term, ‘Onsen’ or hotspring while I was in Japan for my very first time. Having this onsen egg or ‘hotspring egg’ placed right in my bowl of udon made me reminisced about those wonderful times I had spent in Japan.
I couldn’t help but wonder if these eggs were really cooked in the onsen since Singapore doesn’t have those Japanese onsens so I asked, ” So, were these eggs cooked in onsen?” Their waitress who served me politely chuckled and replied, ” No. They were cooked at a temperature similar to the temperature of the onsen.” For once, I felt so silly asking that question. I felt like hiding underneath the table at that moment.
But whether it was the real ‘onsen eggs’ or ‘onsen-like eggs’, the egg itself was too perfectly cooked. The whites were cooked with the yolk embedded which was cooked partially to have that thick and creamy consistency. It’s either the chicken that lay these eggs are special or the egg itself is special because I’ve never tasted eggs that could look like the ones found on gourmet books and food magazines. The eggs are insanely delicious too.
This dish was rather exciting because I’ve never tasted cold udon with broth and it tasted very refreshing though I prefer it to be warm.
So my man was slurping up his cold udon noodles while I dig into my hot udon. It must have been so good because he actually finished the bowl of cold udon even though he was already quite full.
This is another new menu item which has yet to be included in the menu and it is pretty cool that we are the first few to try it and give feedback. It was yummy but we prefer the other pork dish which was served later.
This is by far my favourite Imakatsu dish because it’s truly eggy! This chicken and egg rice bowl is a must-try if the item has been released in their new menu. Chicken meat is so tender and succulent that and when your teeth sink into it, the essence from the eggs and spices oozes from the juicy chicken slices. To make life even better, it’s recommended that you add onsen egg right about those juicy chicken and let the golden essence erupt from the egg and coat all the other ingredients with its goodness.