Chirashizushi
I had wanted Italian but Jerry preferred Japanese so here we are. This was the second time I visited The Japanese Association, Singapore, for lunch but my first in Donguri Restaurant. The last time was in the formal dining outlet, Akane. Donguri is child friendly and even the menu invokes a sense of carefree, colourful children’s art. This is the parallel of a coffee house dining in most private clubs.
I was browsing through the menu but couldn’t really make up my mind what I wanted to have for lunch as I was still in Italian moood. Jerry had chosen his and I felt rushed. “In the absence of certainty, instinct is all you can follow” – that’s been my motto in life and since the assorted fish on rice picture in the menu beckoned me to eat it… Chirashizushi it was! But wait, some side orders please. Jerry wanted gyoza but in the end, he went along with my choice of Konnyaku Dengaku and Tako Balls. What a sweet fellow 😉

Takoyaki (たこ焼き or 蛸焼) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). Info credit – Wikipedia
Chirashizushi (ちらし寿司, “scattered sushi”) is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi). Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingredients; they are either chef’s choice or specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March. – Info: Wikipedia
Whilst Jerry’s Sashimi consisted of only 3 types of fish and ebi tempura (prawn fritters), my chirashizushi had way much more variety. There’s tamagoyaki (grilled sushi egg omelet), scallops, tako (octopus), aka mi (tuna), salmon, ikura (salmon roe), tobiko (flying fish roe), anagi (eel), ika (squid), hamachi (yellowtail) and perhaps more than I can recall. Hopefully I got the names of the fish right 😉
The Japanese Association, Singapore
Address: 120 Adam Road,
Singapore 289899.
Phone: (+65) 6591 8136
Happy lunching 🙂
Lovely Post my friend – Delicious 😀
Nom nom nom… Have a great 4th July if you’re celebrating Passion! 😀
Wow! Food is so pretty I wouldn’t want to eat it, just sit and look and look. It’s like a firework, so colorful. Happy 4th of July.
It’s a good thing this dish is served at room temperature so one can gawk at the food for a while. Happy 4th July Laura 🙂
Looks so delicious!!!
Very tasty even though the fish were not seasoned. Thank you and have a nice day 😀
Its open to public too?
I’m not sure if the restaurants are opened to public but perhaps you can call to check. The direct number for Donguri is 6467 3968. There’s another traditional outlet called Akane. Sorry 😦
Yummy!
Glad you like it Mitsuo san. How’s your business coming along? Happy 4th of July, btw 😀
It’s coming along 🙂
I spent the night with my honey. I had fun!
Please keep posting yummy blogs!
Great to know that both of you enjoyed. Saw your post, beautiful fireworks. She must be in cloud 9 for the love poems you pen for her. Send her my best regards 😀
I will! Thank you!
Wow Sam this place looks amazing. The food looks so appetizing, and that big banner in your first photo makes the place look so interesting!