Eizou Sakaba Revisited (2024)

I came back within six months of my first visit because it was so good. And tonight was to celebrate my Princess reaching legal drinking age.

Firstly Eizou is a bar, so if you are not drinking you are not welcome. In Japan when alcohol is consumed, it is customary that the drinks are always accompanied by some sort of foodstuff. The term sakana traditionally refer to food served to accompany sake. 

Eizou’s menu comprised of many little snacks to go with the drinks. I was too lazy to go through everything and let Chef Roger to decide what we were having that evening. 

Three Appetisers

First up, three appetisers featuring produce of Japan.

Iwagaki Japanese Oyster Sashimi with Japanese Ponzu Vinegar Sauce 岩牡蠣 刺し身 ポン酢

Caught in summer before the spawning season, these huge oysters are rich in flavour making them the perfect delicacy for summer time. Iwagaki, called ‘sea milk’, is the best raw food eaten cheerfully with a dash of ponzu citrus dressing.

Oysters in season in summer are bigger and juicier than those in winter. They grow slowly over a period of many years. The Iwagaki oyster season will last until about August, and then we have to wait for the winter oysters to debut.

Grilled Hokkaido Cheese

The vast land and cool climate of Hokkaido is said to be the most suitable environment for dairy farming. A single slice of cheddar torched to give it some smokiness was a great eat.

Fruit tomatoes フルーツトマト

Unlike usual tomatoes, the Japanese have elevated this humble fruit to a whole new level of excellence. Fruit tomato is said to be two times sweeter than regular tomatoes, and in fact, its sweetness degree is comparable to other Japanese fruits. In order to be called fruit tomato, the sugar content has to be of 8 degrees and more.

With every bite, you’ll experience a burst of juiciness and a complex combination of sweet and tangy notes, creating a truly harmonious taste sensation. That’s why you do not need any other condiments, just a pinch of salt.

Sashimi 刺身盛り合わせ

Sashimi is always a highlight of Eizou, given the wonderful seafood they are getting from their buyer in Toyosu. Four types of white fish are featured in tonight’s sashimi. There’s the fatty aji 鯵 (horse mackerel), one of my favourite sashimi fish, with its glistening skin. And there’s tai 鯛 (Japanese sea bream) and kinmedai 金目鯛 (splendid alfonsino) served with a bit of the skin on. And finally kue 九絵 (longtooth grouper) that has been aburi and served with a truffle dressing.

Kue 九絵 Longtooth Grouper in Clear Soup

The kue 九絵 or longtooth grouper is a large fish that can be over one meter in length. They are often compared to the giant grouper, sometimes known as the ‘long dan’ (龙趸), however the flesh of kue is less chewy and lighter than long dan. The gelatin between the body and skin has plentiful natural collagen.

Kinmedai with Maitake and Japanese Potato Stew

I never had kinmedai other than sashimi. I couldn’t say I really enjoyed them as a cooked fish, but the maitake and potato were delicious.

Of course, I always get diner envy when I see what is served to other guests. If you have a larger group, you will get one of these kinmedai fish head steamed with mushrooms. I got a small slice of fish instead.

Deep Fried Puffer Fish ふぐの唐揚げ

No, Chef Roger does not have a puffer fish license. These are farmed puffer fish which the toxin has been neutralised. They come to Chef Roger already processed. Fugu no karaage ふぐの唐揚げ is a staple of izakayas and prized for the delicate taste combined with the satisfying deep fry. Not a fan even though I love fugu.

Pan Grilled Wagyu Beef

The last time I came, I was served a beautifully done wagyu beef sukiyaki. I think this grilled wagyu beef was a total miss – overcooked and under flavoured.

Nigiri Sushi 握寿司

As we were still not full at this juncture, Chef Roger gave up some nigiri sushi 握寿司, a repeat of the fish used in the sashimi.

Dry Ramen with Duck Charsiu

Mazesoba (まぜそば) is a Japanese broth-less ramen noodle that originated in Nagoya. Although this is not the same, it has the same dry noodles like mee kiam with a chasiu made with duck breast. The noodles had a strong alkaline taste, so you will either like it or loathe it. I loved it.

Japanese Peach モモ

Japanese suimitsu peaches 水蜜（すいみつ）モモ are priced for their juiciness and sweetness. They are in season during summer, and the sweetness is off the charts when you have them at the right timing. These are still early time, but the peach flavour and fragrance are better than the Wuxi peaches 無錫水蜜桃, where the species originally came from.

I was not disappointed by the food and drinks we had that evening. The place has now garnered a following and it is highly recommend that you whatsapp them for a reservation before making your way down. The CP value was good, but it was the casual atmosphere and the friendly crew that made it stood out.

Eizou Sakaba 栄三酒場
380 Jln Besar, #01-01 Arc 380, Singapore 209000
Tel : +65 9012 9069

Visited Jul 2024

#栄三酒場 #日本酒 #日本料理 #一人酒 #eizousakaba #eizou
#japanesesake #japanesefood