Let alone Inaniwa Udon.
Most Japanese restaurants in Singapore serve up the Sanuki style of udon characterised by its square shape and flat edges with chewy texture.
Therefore, I was quite curious about Miso Salmon located at Tanjong Pagar which specialises in Inaniwa Udon. It is found along the same stretch as Whole Earth, Teppanyaki Hamburg Nihonbashi Keisuke Bettei, Itaewon Jjajang and Fat Prince.
As the name suggests, the Japanese eatery also focuses on miso soup bases and salmon fish in their noodle bowls.
Nope, you won’t find cha siu, beef, or chicken as toppings.
The good thing about having one signature product is having focus; though Singaporean diners can be more fickle and sometimes prefer variety.
Because there are people who may not like either miso or salmon.
Here’s how it works: for convenience diners can pick one of their specialty bowls, which includes Original Bowl ($15), Spicy Bowl ($15), Sesame Bowl ($15), Garlic Bowl ($15) and Veggie Bowl ($15).
All their food items are inclusive of GST with no additional service charge.
If not, go for the DIY to build their own bowl starting from selection of miso soup flavours, such as fish collagen, truffle, garlic, spicy, and sesame.
The main topping includes salmon, Asari clams, tiger prawns, mussels, Japanese boiled scallops and crayfish meat ($4 – $6 per serving).
Other add-on items are inari, sweet corn, soft egg yolk, broccoli, wakame seaweed, shimeji mushroom, and naruto maki ($1 per serving).
I generally liked their Inaniwa Udon which was long and thin, with a chewy yet silky-smooth texture.
Also, the noodles were easy on the throat and do not feel that filling overall.
For those going for a low-calorie diet, the good news is there is the option of Shirataki noodles (sometimes called miracle noodles or konjac noodles) which fills up your tummy yet make you feel satisfied longer and eat less.
So have this, with the original miso soup (have less sips) with the Norwegian salmon slices for that guilt-free meal.
The garlic miso soup was flavourful and rather fragrant, though on the lighter side with less depth if you would compare with a conventional ramen broth.
Also, my friend and I thought that the soup could have been served more steaming hot for greater satisfaction.
The Spicy Bowl ($15) needed some getting used to as the chilli paste added tasted more ‘local’ rather than the usual Japanese kara-miso style.
The owner mentioned that he was still adapting the spiciness to local tastebuds as customers have varying feedback. Perhaps one method out of it would be to serve the chilli on top (or separately) rather than to have it mixed in.
Another little suggestion would be to expand with a sides selection. Having some seafood gyoza, edamame, or even salmon tempura may make good accompaniments to the existing bowls.
60 Peck Seah Street, Singapore 079323 (Tanjong Pagar)
Opening Hours: 11am – 9pm (Mon – Sun)