Kaisen Tei – Signature Kaisendon, KaisenSalad And Curry Rice Shop Opens At [email protected]

Kaisen Tei - Signature Kaisendon, KaisenSalad And Curry Rice Shop Opens At 313@somerset
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Looks like Kaisendon 海鮮丼 where you can freshly cubed sashimi cubes on rice, is getting even more popular in Singapore.

This is probably fueled by Japanese food-loving diners who crave for a filling yet healthy meal.

Kaisen Tei 海鮮亭 by Ministry Of Food (MOF) has opened at Level 3 of [email protected] serving Kaisendon and Curry Rice bowls.


(Click PLAY for video of Kaisen Tei at [email protected])

It also looks set to expand with outlets at Raffles Place (GSH Plaza) and Novena (United Square) in the coming months.

What is Kaisendon?

Essentially cut sashimi pieces such as salmon, maguro and hamachi on rice, in which ‘don’ is the abbreviation of ‘donburi’ – which means rich bowl dish. In Singapore, the fishes used are typically cubed, and tossed with sauces before serving.

Over at Kaisen Tei, you can choose from the signature donburi options, or DIY for a personalized bowl.

I went straight for the Signature Kaisendon ($16), considered value-for-its-money with 3 types of fishes – salmon, maguro (tuna), mekajiki (swordfish), mini hotate (scallop), and ikura (salmon roe) in a single bowl.

A KaisenSalad ($16) option is also available.

You may realise that the rice is stickier than the regular Japanese rice. That is because Akitakomachi Rice is used, a premium short-grain rice from the Akita prefecture known for its mildly sweet taste and sticky texture. Because the water content is high, the grain stays plump.

Accordingly, filtered water is used in the food preparation as this will result in more appetising food (no chlorinated water taste), and cleaner fruits and vegatables.

Other than the freshness of the ingredients, I find that the seasoning plays an essential part in Kaisendon.

The house-made Kaisen sauce is created by Japanese Head Chef Sonoda Kazunori, and the sashimi are seasoned only upon ordering. Only the fish is mixed with this sauce, not the rice, so that you won’t find the entire bowl overly flavoured.

That touch of sweet-soy and vinegary dressing felt balanced overall, without being too light, or heavy such that you don’t get appreciate the raw fish to its fullness.

When you order a DIY bowl ($11 for two choice, $16 for 4 choice of fish), you get the option of a preferred sauce of the four available – Kaisen, Wasabi Wafu, Yuzu and Sanzoku.

My personal recommendation is to go for the Kaisen for rice bowls, and Wafu or Yuzu for a salad base as the tanginess compliments well with greens.

Other varieties on the menu include Aburi Salmon Don, Ikura Don, Hotate Don, Negitoro Don, and a selection of Japanese curry rice such as Chicken Katsu Curry, Ebi Curry and Korokke Curry.

I say go straight for the Pork Katsu Curry ($16.80) because KUROBUTA pork is used for the cutlet, and the pork chops are known to be exceptionally juicy and packed with flavour.

A distinctive difference I noted was that the pork was tender yet still had a firm bite, and relatively crisp even though it was taken straight off from the display counter. I would have wished the meats were freshly fried, but there were some space constraints.

Kasien Tei’s edge is in its seasoning, fluffy rice, and the flexibility in allowing diners to personalise their donburi. Great for a healthy takeaway meal.

As there are many similar shops out there, perhaps it can continue to innovate for more interesting varieties and seasonings, to stand out from its competition.

Kaisen Tei
[email protected], 313 Orchard Road, #03-41, Singapore 238895 (Somerset MRT)
Opening Hours: 11:30am – 10:00pm (Mon – Thurs, Sun, PH),
11:30am – 10:30pm (Eve of PH, Fri, Sat)
https://www.facebook.com/Kaisen-Tei-1938802393007850

* This entry is brought to you in partnership with Ministry of Food.

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