[Updated Dec 2017] Before I even start on the savouries, GO FOR THE DESSERTS at Misato, made using premium quality matcha powder specially imported from Nara prefecture.
Misato is located at the revamped Gastro+ at The Centrepoint (right next to Honolulu), where you would need to walk towards the back of the mall on Level 1.
It is considered hidden, but worth a search.
I can imagine potential diners just walking past the restaurant. “Misato? What does it sell? Is it expensive?”
Even though it is in a mall (can imagine the rental cost), the menu consist of a range of dishes at pocket friendly prices.
This is considering that many of the ingredients – from kurobuta, cabbage to tomatoes are imported from Japan.
The tableware collectively cost a jaw-dropping $400.000. No typo, that is the cost of a flat. (So while viewing the food photos below, do also pay attention to the intricate tableware.)
Check out the Japanese castle container for the Tamagoyaki ($5.50) and Edamame ($4.90).
Here are some of the recommended dishes and desserts at Misato (including some NEWly added ones in December 2017):
A5 Ohmi Wagyu Joba Miso Yaki ($43.80, UP$88.00)
Ohmi wagyu is not what you would commonly find in Japanese restaurants within shopping malls, more towards fine dining establishments.
It is considered as one of the “Japan Top 3 Wagyu” title in terms of quality and price, other than Kobe and Matsusaka Wagyu.
The grilled beef would be served on hoba leaf cooked over charcoal, over a bed of miso mixture made from a secret recipe, and shiitake and maitake mushrooms.
Also Ohmi is also known to be “wagyu fit for kings”, the pieces boosted of exceptional marbling, lustrous texture and sweet-beefy flavour. Worth the price.
Misato Ebi Donburi ($15.90)
While this item was hidden inconspicuous somewhere in the menu, giving the right marketing, I think it can be the I.T food item of Misato.
Love your tendon? Love Oyakodon? This is both.
You get deep fried live tiger prawns and soft, runny egg oyakodon style cooked in seasoned broth, over Japanese rice. A bit of satisfaction, a bit of comfort.
Miso Cod Onitsuke Castle Set ($28.80)
This makes bento sets look boring. Presented in a 3-tier castle, you get boxes of miso marinated cod fish, simmered chicken with lotus root, and Japanese rice wrapped in nori.
My favourite tier was the second with simmered chicken.
Sweet and Sour Pork Set ($18.80)
It was strange to see a dish appear in the middle of a Japanese menu, but it would probably appeal to families with children.
Instead of serving the sweet and sour pork cubes in an ordinary bowl, Misato wanted to enhance the presentation and ‘wow’ factor, and chose a fresh dragon fruit instead. Certainly left an impression.
Cha Soba ($13.80)
One of my favourites among the savouries, served beautifully in a bento box in fours twirls of refreshingly oishii Matcha soba with a good bite.
My friend initially thought that the dip must have been from a good quality brand, and wanted to get some. I believed it tasted unlike all others I had.
Turned up it was made using Misato’s *secret* recipe.
Steamed egg made using homemade dashi stock cooked from scratch.
Seafood Kaminabe Set ($20.80)
This was recommended as Misato’s signature dish. The Japanese hotpot came with fresh tiger prawns, Norwegian salmon, chicken, assorted Japanese mushrooms, toufu and vegetables, complete with a bowl of fluffy Japanese rice.
I did think it was a satisfying version, better than the average ones sold in casual Japanese restaurants, and ended up finishing the homemade niboshi broth (despite eating quite a lot). I just wondered about using “Kaminabe” as THE dish, as it didn’t come across as having strong mass appeal.
The one food that always remind me of Osaka. There was an interactive moment when the chef would turn up to cut the savoury pancake in front of you.
Made with high-quality Japanese yam with crunchy Japanese cabbage in its fillings. Yes, even the cabbage used is imported from Japan.
Handmade Gyoza (S$6.90 for 6 pieces, S$10.90 for 10 pieces)
This version came with a flat, crispy base – technically it was the top upon serving. The inside of steamed chicken and vegetable was hand-chopped, wrapped then grilled, landing itself a juicy-sweet finish.
Misato Oyakodon ($13.90)
Chicken and egg in seasoned broth, served over Japanese rice. Considered value-for-money, as there were both ikura and tobiki (flying fish roe) in a heart-shape.
Sounded extremely promising, except that it could be better if the mix was less soupy and mushy.
Mixed Fried Set ($18.80)
Somewhat like a mixed tempura set, this consisted of deep fried chicken looking like tonkatsu, fresh tiger prawn, and cheese korokke coated with fresh panko (bread crumbs), with fresh Japanese shredded cabbage served at the side. Don’t miss out on the goma (sesame) sauce.
While I liked the Korokke with mozarella cheese fillings, I didn’t fancy that much for the complicated-looking deep fried tiger prawn which looked coated with strips of spring-roll skin.
That could be distracting diners from appreciating the fresh-sweetness of the prawns, and the batter tasted ‘flour-y’.
Sanshoku Warabi Mochi ($8.80)
To me, all three desserts ordered were truly the highlight of the meal, all ‘stars’ in their own right.
Using high-quality ingredients air-flown directly from Japan, the Sanshoku Warabi Mochi which arrived in an elegant crescent-shaped plate, are freshly handmade every day, and the entire preparation process takes approximately two hours. So much effort.
But it was worth it for the customers, because the three different pieces I had were so soft till melt-in-your-mouth. The goma was fragrant, matcha alluring, and kinako authentic-tasting.
Almost life-changing, it was like back in a Kyoto traditional teahouse again.
You don’t get to see this commonly here. So now you know where to go to satisfy some of the Japanese desserts cravings.
The cold Japanese arrowroot slippery noodles looked like horfun, tasted similar to smooth jelly.
Eat it on its own, or dip the noodles into kuromitsu dipping sauce – the Japanese sugar syrup, literally “black honey”.
Matcha and Goma Bavarois ($7.80)
The “Insider Food” worthy Matcha Bavarious came super-wobbly like a pudding in a merry-dance (great for boomerangs), the texture alone was worthy for a visit down here.
So smooth, so delicate. The matcha powder used was of high quality, imported from Nara prefecture. It is believed that Misato is the first in Singapore to use this ingredient.
Miso has also newly introduced a Goma version due to popular demand. For those who love your black sesame, you can really taste the bits and essence within the soft pudding.
The only catch?
Due to the amount of time, effort and special imported moulds (notice the jewel-shaped top?) needed to create these puddings, Misato can only serve up to 12 of these Bavarois per day. (I asked, even if you want to order more, they can produce only 12 max-max daily currently.)
Every dish at Misato is freshly cooked on the spot upon ordering, so be prepared to wait a while during peak hours.
I mean, take a look at the Misato Paw Anmitsu above – ice cream made in-house with high quality matcha power, added with gold flakes for a ‘simple’ dessert.
The pride that goes behind each dish, from starter to desserts.
I will be honest to say the wait time in between dishes can be between 15 to 20 minutes (or even longer). So perhaps be patient to expect quality food.
176 Orchard Road #01-33E The Centrepoint (Gastro+) Singapore 238843 (Somerset MRT)
Tel: +65 6235 2822
Opening Hours: 12:00pm – 10:00pm, Last Order 9:00pm (Mon – Sun)
* This entry is brought to you in partnership with Misato.
More Info: danielfooddiary.com