The Bonding Tool

Japanese Association Singapore, Donguri Restaurant.

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 😉

Konnyaku Dengaku

Takoyaki or what we called Tako Balls.

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 is scattered sushi served artfully on rice.

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

Chirashizushi with Miso Soup and Dipping Shoyu.

Sashimi and Tempura Rice Set.

Jerry had 3 types of fish from his Sashimi and Tempura Set which also came with miso soup.

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 😉

My lunch of Chirashizushi with Miso Soup and Dipping Shoyu.

The Japanese Association is a Member’s Only Club and guests must be registered.

The Japanese Association, Singapore
Address: 120 Adam Road,
Singapore 289899.
Phone: (+65) 6591 8136

Happy lunching 🙂