The Waiting Game – Teppei Japanese Restaurant

The next available booking for a weekday is in December 2013 and for weekends in 2014.

The next available dinner booking for a weekday is in December 2013 and for weekends in 2014.

After waiting for the first seating duners to complete their meal, we were very thirstsy and decided to have Japanese beer instead of Sake.

After waiting for the first seating duners to complete their meal, we were very thirstsy and decided to have Japanese beer instead of Sake.

Chef preparing our first course of the Omakase set dinner.

Chef preparing our first course of the Omakase set dinner.

Chef Yamashita Teppei, also the owner, preparing our second course.

Chef Yamashita Teppei, also the owner, preparing our second course.

Appetiser course – Salads:

Chef and owner Yamashita Teppei preparing our Sashimi on the spot.

Chef and owner Yamashita Teppei preparing our Sashimi on the spot.

I could taste the ocean in these.

Sashimi is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.
Sashimi is normally served only with a dipping sauce such as the soy sauce, grated wasabi or wasabi paste and sometimes with condiments such as grated fresh ginger.

Ocean fresh Sashimi:

Adrian had booked this place a couple of months ago.

Adrian had booked this place a couple of months ago.

Adrian was handed this handroll. What's inside?

Adrian was handed this handroll. What’s inside?

I unwrapped the roll to find finely hand-mincd tuna and crispy bits of tempura batter to give this aromatic roll the extra crunch!

I unwrapped the roll to find finely hand-mincd tuna and crispy bits of tempura batter to give this roll the extra crunch!

The restaurant sits 18-20 persons and you eat whatever they serve you from the open concept kitchen. I'm second guessing Chawanmushi is coming our way.

The restaurant sits 18-20 persons and you eat whatever they serve you from the open concept kitchen. I’m second guessing Chawanmushi is coming our way.

Chawanmushi was without any secondary fillings. It was instead topped with a lovely golden clear broth.

Next we were served Yellowtail Cheek.

Although you have to wait to get to eat in this restaurant, once inside, you never have to wait long… One dish after another kept coming I’ve almost lost count of the number of items we had.

The entire sea in this little succulent juicy morsel.

The entire sea in this little succulent juicy morsel.

Barnacle is a type of arthropod belonging to infraclass Cirripedia in the subphylum Crustacea, and is hence related to crabs and lobsters.

Barnacles – A barnacle is a type of arthropod belonging to infraclass Cirripedia in the subphylum Crustacea, and are hence related to crabs and lobsters.

Chef Yamashita showing us how to eat barnacles.

Chef Yamashita showing us how to eat barnacles.

And the fishes kept swimming in… Here we had Cod on Tofu.

Another fish? Yes! It's White Fish.

Another fish? Yes! It’s White Fish.

Crispy and crunchy on the outside, juicy and tender flakes inside.

The two chefs rotated their preparation of gourmet items for the pleasure of our tongue.

The two chefs rotated their preparation of gourmet items for the pleasure of our tongue.

IMG_4807Teppei©BondingTool

Sesame Tofu taste rather like soft mochi. Ever so very slightly chewy with the nutty fragrance of sesame seeds.

Eyes on him - Wagyu beef! Oh mine!

Eyes on him – Wagyu beef! Oh mine!

Wagyu pan seared to perfection!

Wagyu pan seared to perfection!

Clams and Egg Ribbon Broth..

Clams and Egg Ribbon Broth..

Cold Soba.

Cold Soba.

Cold Inaniwa Udon.

Cold Inaniwa Udon.

Sashimi Rice.

Sashimi Rice.

Ponzu Sorbet.

Ponzu Sorbet.

Omakase means “I leave it to you” in Japanese. It is a dangerous term because you usually have “no control” over your food and bill. When Adrian asked me if I wanted to join him for dinner at Teppei Japanese Restaurant, I immediately said YES!

The big YES was for very valid reasons of course!

Firstly, Chef Yamashita Teppei is very handsome, hahaha… And a very talented chef in omakase cuisine.

Secondly, you need a booking of at least 2-3 months (if you’re super duper lucky 2 weeks, perhaps due to cancellation).

Thirdly and quite importantly, I don’t need to amputate my arm or leg for the food I had above. Seeing is believing but the taste was unbelieveably oishi!

My grouse, the wait until my reservation. Still, I want to thank Chef Yamashita for his ingenuity in selecting the best and most fresh seasonal items to create his menu, making it very affordable at 3 sets of prices $40, $50 and $60 per diner. Just that plate of sashimi alone I had can already cost up to S$60 in other restaurants. And the serving of Wagyu for this price just made me wanna scream in ecstacy! I think I had easily more than 20 dishes.

IMG_4890Teppei©BondingTool

The meal was a steal and these were my accomplice.

My bill in Sgd including one beer.

My bill in Sgd including one beer.

Teppei Japanese Restaurant
1 Tras Link,
#01-18 Orchid Hotel (Tanjong Pagar MRT).
Singapore 076687.
Tel:+65 6222 7363 (Please call to reserve seats).

Business Hours:
Lunch
Mon – Fri: 12nn – 2.30pm

Dinner
Mon – Sun: 6.30pm – 8.30pm and 8.30pm – 10.30pm (two seating options).

Happy eating 🙂

Teppei Japanese Restaurant is next to Tonkotsu King which I had posted. It is quite a sight when you see a long queue at the ramen outlet and almost no queue in Teppei exept for the diners arriving early for the next seating. Don’t be fooled.

Reminder: The next available booking for a weekday is in December 2013 and for weekends in 2014. Call them now to book yours.

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Comments
10 Responses to “The Waiting Game – Teppei Japanese Restaurant”
  1. Sofia says:

    The sashimi looks amazing, Sam! This must be some restaurant, with that waiting list. And really the food looks superb.

    • Sam Han says:

      Sofia, this is a really small restaurant and we’ve walked past it many time since we ate at Tonkotsu King pretty often. They are always crowded inside but never had a queue so very little people knew of this gem. I’m bringing my kids there for dinner, next year, lol… 😀

  2. Janet Rörschåch says:

    Great photos. I felt like I was right there with you. What a treat!

    • Sam Han says:

      Janet, the restaurant is so tiny. whatever you see was what i saw in real life so you were there with me alright 😉 between my seat and the wall, there’s room only for one to walk it’s literally a single lane traffic. the food was really great despite the “discounted” price. I thought we would get “normal” items and quality but chef Yamashita really blew my mind working very cleverly with the budget 🙂

  3. i’m not a kinda pation person for this “live show” chef preparation Sam…
    I would love to joint them actually!
    hehehe

  4. renxkyoko says:

    That’s actually cheap !

  5. sgfoodonfoot says:

    I have already booked mine in end May. Waiting for my reservation in mid October. A good 4 month’s wait.

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