$12.80 for a bowl of bara chirashi don in a restaurant would be a steal. Especially when it comes with so much “liao” (sashimi toppings) that the rice almost takes on a lesser proportion.
Bara Chirashi ばらちらし means “scattered seafood, vegetables and ingredients on top of a bowl of rice” with the sashimi usually diced and marinated with soy sauce and mirin, compared to the Chirashi Don which has sashimi in the more unadulterated form.
Situated within Thomson Plaza in a humble corner with 14 seats, 4 of those were bar seats to witness the Chef in action.
The precise slicing of sashimi, placing each ingredient into the rice bowl and torching of duck slices were saliva-inducing.
The seafood on sushi rice were priced between $10.80 and $32.80, with Salmon Don and Maguro (Tuna) Don the cheapest.
The Bara-Chirashi Don ($12.80) is definitely the highlight with salmon, tuna, octopus, prawn and salmon roe in a palm-sized sushi rice bowl.
At an additional $10, the Premium Chirashi Don ($22.80) contained salmon belly, scallops and prawn tako instead.
Sugoi desu! So much seafood toppings that we couldn’t see the rice underneath and we were not complaining.
The fragrant sesame oil… the umami-ness… the tinge of sweetness… with fresh sashimi cut into small bite- sized cubes for easy consumption. Oishii!
The entire meal was silent throughout as we were concentrating on getting the very last piece into our tummies.
Apart from the seafood rice bowls, there were Donburi ($8.80 – $15.80) using normal rice instead.
We had the Glazed Duck with Onsen Egg ($14.80) which was torched with a live demonstration of pyrotechnics to give a smokey taste.
Even though the duck meat were tender and tasted pleasant, the chirashi don still left a deeper impression in our hearts.
If we were to choose a place for affordable and oishii chirashi don, Sushiro would be choice Ichiban (number 1).
301 Upper Thomson Road, Thomson Plaza #01-113F, Singapore 574408 (Marymount MRT)
Opening Hours: 11.30am – 2.30pm, 6pm – 9.30pm (Wed-Mon), Closed Tue
* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan @stormscape.