Review: Tburu – the Triple Threat Japanese Restaurant

PUBLISHED May 7th, 2015 02:00 am | UPDATED July 2nd, 2020 02:30 pm

Tburu’s minimal interior

Upon entering Tburu, we weren’t surprised to hear that owner Calvin Yueng is an interior designer, and a self-taught one at that. With warm afternoon light pouring in through elegant floor-to-ceiling glass panels and offering a majestic view of the bustling Orchard Road, Tburu oozes modernity and class – definitely the type of place you’d bring your significant other.

Created with a vision for an immersive gastronomic experience, Tburu features a one-of-a-kind glass grillroom and an open sushi bar where customers can catch chefs in action – be it grilling premium meats or deftly slicing away at seasonal fish.

The attention to detail is certainly reflected in the crafting of their dishes – not only do they pay attention to the flavours of each dish, but also focusing on how the ingredients work together to create memorable textures. A great example of this would be the Kyushu Cucumber with Homemade Miso ($12), which was impressive in terms of its simplicity. The cucumber itself yielded a satisfying crunch, while the homemade miso provided a rich dose of umami when eaten together.

Sashimi Platter (from $38++)

The sashimi platter (from $38++) we were served was strikingly different compared to the regular inclusion of salmon and maguro; instead featuring a selection of glistening silver-skinned fish, such as hobou (gurnard fish), rinkodai (yellow seabream), and isake (grunt fish). The preparation also vastly differs from the norm, with the chefs searing the sashimi after filleting it, before finally soaking it once more in ice water. This enhances the natural texture of the fish, and creates a distinct, almost-smoky flavour that I have never before encountered in other sashimi.

Kanpachi Capaccio with Truffle Oil ($22)

Taking a spin on the regular carpaccio is the Kanpachi Capaccio with Truffle Oil ($22). Dotted with a couple of fresh ikura eggs and chrysanthemum petals, the kanpachi is delicately sliced and flavourful. The multiple textures and layers make this dish both a gastronomic and aesthetic delight.

Another luxe offering was the decadent Hotate Foagura Maki ($32). What I enjoyed most about this dish was how every ingredient played off so well with the others – the creamy texture of the hotate accompanied the richness of the foie gras, while juxtaposing with the crunchiness of the vegetable, ensuring a delicate balance within the dish.

Iberico Buta Jaw ($18)

Besides sushi and sashimi, Tburu also specializes in grill – a claim well lived up to in their Iberico Buta Jaw ($18). A cut of meat not usually seen in Japanese restaurants, the smoky aroma that heralded its appearance left me eager for a taste. With a distinctive chewiness, a slight melt-in- the-mouth texture, and artfully charred flavour, I was hooked and relished every single slice.

We ended the meal on a satisfying note, featuring the freshest of Mentaiko Sushi ($14 for 2 pieces) and Salmon Mentaiko Aburi Sushi ($14 for 2 pieces). What surprised me initially was the pale red and the muted taste of the mentaiko – it wasn’t overbearing, but still tangy and aromatic. Definitely worth a try for those who can’t seem to get enough of marinated Pollock roe goodness.

Overall, while the prices of Tburu seem to be a little on the higher side in comparison to the numerous Japanese restaurants popping up everywhere else, rest assured that the quality is exquisite, which makes Tburu a satisfying visit.

All images belong to the author. The image of the restaurant’s interior is courtesy of Tburu.

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