Toku Nori

Singaporeans seem to be big fans of Japanese handrolls, but not so much of its price tag. At Toku Nori, the restaurant offers a set menu of five handrolls ($38) with the option to add on a flight of sake pairings ($18). Nom on lighter, cleaner-tasting seafood to start, before progressing to fattier cuts of sashimi, with premium ingredients like Hokkaido scallop with yuzu kosho, hamachi with nikiri glaze, and engawa with miso glaze. If you’re after a more luxurious experience, top up to enjoy the signature uni handroll ($32), adorned with caviar and gold leaf flakes; or go for the rich seared foie gras handroll ($16) brushed with a garlic soy glaze and a touch of spicy leek. On the cooked food section, Toku Nori offers twists on izakaya classics like the chicken ribs ($14) in place of the regular chicken karaage. The dish uses a specific cut of bone-in chicken thigh for a mix of textures, and topped with a sweet yaki sauce glaze.