“The biggest ramen chain in Singapore” Ramen Keisuke needs little introduction to ramen-lovin’ Singaporeans.
But do you know there are now 22 concepts under their umbrella?
They have opened quite a number of concepts such as Yakiniku Yako, Niku King, Ramen Dining Keisuke Tokyo, Beef Sukiyaki Don Keisuke, Ramen Keisuke Lobster King, and Keisuke Kani King, Teppanyaki Hamburg Nihonbashi Keisuke Bettei, and Gyoza King.
So Omurice Keisuke at Level 4 of Bugis+ has said its goodbye, and replacing it is Aburi Kaisen Don Keisuke. (Also read: 10 Affordable Bara Chirashi & Kaisendon In Singapore)
The brand-new concept specalises in Kaisen Don (“kaisen 海鮮” means seafood, while “donburi 丼” represents rice bows) which serves up of various fresh seafood over a bowl of rice.
One thing to note is their Kaisen Don ingredients includes a combination of both fresh and raw seafood, as well as aburi (flamed) seafood ingredients.
On its menu are four main bowls, which are Tokusen Warayaki Aburi Kaisen Don ($16.90), Warayaki Aburi Salmon & Minced Maguro Don ($11.90), Kiwami Warayaki Aburi Kaisen Don Special ($22.90), and Warayaki Aburi Kaisen Maze Soba ($16.90).
Still considered reasonably priced considering the amount of ingredients.
While the starred item is the Tokusen Warayaki Aburi Kaisen Don ($16.90), I decided to go for the more expensive Kiwami Warayaki Aburi Kaisen Don Special ($22.90).
Other than aburi salmon, aburi maguro (tuna), aburi hamachi (yellow tail), monga ika (squid), negitoro (minced tuna), tobiko, ebi soboro (minced prawn), the more premium bowl also comes with snow crab flakes and shoyu ikua.
Interestingly, the eatery uses the Warayaki style of cooking whereby Japanese rice straw is used during the aburi flaming process to add that smoky aroma to the fishes.
I must say that the ingredients were fresh and tasty, creating a colourful mini-hill on the bowl. However, the fishes were minced to smaller pieces and some diners may prefer bigger cubes for a better bite.
Do add on the Ochazuke Set ($4) in which a portion of lobster soup or Japanese dashi soup is served, alongside condiments of spring onions, rice crackers, seaweed, wasabi and calamansi.
Keep about a quarter of the rice from the kaisen don and pour the lobster soup, to experience that sweet seafood umami flavours over the reserved rice for another way of eating.
Oh, the server would drop a hot stone into the soup when you are ready to have the ochazuke so that it stays relatively hot.
Belly-warming and comforting.
While rice is the main star of the eatery, I happened to enjoy the Warayaki Aburi Kaisen Maze Soba ($16.90) due to the rich-tasting seasoning of the sauce.
Aburi Kaisen Don Keisuke
201 Victoria St, #04-01 Bugis+, Singapore 188067
Opening Hours: 12pm – 3pm, 5pm – 9pm (Mon – Fri), 12pm – 9pm (Sat – Sun)
Other Related Entries
Miso Salmon (Tanjong Pagar)
Gaku Sushi Bar (Pasir Ris)
SENSHI (Dorsett Singapore)
Kanada-Ya (Paragon)
Menbaka Ramen Singapore (Orchard Cineleisure)
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