Well, the graduation lunch was not actually for me. It was my girl friend’s sister whom has just graduated and we did not wait for the buffet at the institute as there was too many people so we decided to shift to Westgate for our lunch. Maybe it was a weekday and noon time, we are fortunate that the crowd wasn’t there and we need not wait to get a seat.
About Tsukada Nojo
Tsukada Nojo actually have their own poultry farms located in Miyazaki which is southern Kyushu. The location is surrounded by nature and they are raising precious chicken called “Jitokko” that only grows in that area. “Jitokko” is a very valuable brand chicken in Japan. The chicken is raised in an organic way with thorough quality control higher than its government’s stringent standards. It is a “rare chicken” in Singapore as there are only limited number of farmers that are allowed to ship it overseas.
Tsukada Nojo has split their menu into two parts, serving a la carte hotpot ramen in the day and Bijin hotpot steamboat (美人鍋) from evening. Since it was in the late afternoon, we still make it in time for their day menu.
Bijin Men – Spicy Hot (美人麺こく辛). Price: S$ 16.80.
Besides allowing the customers to choose the different flavours available from their menu, they also have three different type of noodle that you can select – Thin Egg Noodle, Rice Noodle and Thick Mochi-mochi Noodle. For me, I selected the Thin Egg Noodle in Spicy Hot flavour.
Tsukada Nojo have a special way of delivering the ramen to the customer. Instead of the normal way of putting all the ingredients into a same bowl, they have cooked the noodle with the soup flavour selected in a hotpot while the rest of the main ingredients are placed on a “plate” which acted as a lid for the noodles as well. I really thought this is a very good idea because this allows the customers to select the type and amount of each ingredients that is deem adequate based on customer’s taste and preference.
The Bijin Men broth has an opaque pale broth with a sticky-lipped intensity and rich, buttery texture of light cream. So how was it achieve? The chicken bones are cooked with water for eight hours and then allowed to be simmered down. The process allows the conversion of the collagen into gelatin that thickens and adds richness to the broth. With all the flavours in the broth, it is no wonder that they have prepared the ingredients in its most natural taste.
Chicken Nanban with spicy tar tar sauce, companied with some lettuces. Price: $8.50.
Chicken Nanban is a very distinctive dish because it is a fusion between the Japanese, Americans and Singapore. The chicken has been deep fried and a thick orange tar tar sauce has been poured over it. Furthermore, the sauce has been modified further to be spicy to fit into the Singaporeans heavy taste bud. It is simply a heavy weight fried chicken with the sauce while the lettuces are there to keep the heat down a little. The unique combination just open up your appetite for more.
Nikumaki Onigiri with Red Chilli Oil (肉巻おにぎり). Price: $3.80 per piece.
You would be amazed but the delicacy that are coming out of Miyazaki, the Nikumaki Onigiri is no exception. While onigiri might has been around in Japan’s food history, Nikumaki Onigiri was born only in the 20th century and was gaining popularity in Japan as well. It is a rice ball wrapped with thinly sliced pork seasoned with their special sauce and baked until it is crispy. The Nikumaki Onigiri might look like an ordinary giant meatball, but when you first bite on it, the combination of the meat and rice brings about an exquisite and balanced taste that spread deliciousness throughout your mouth.
Our overall experience at Tsukada Nojo was very fulfilling, not only we get to enjoy the exquisite Miyazaki’s Jitokko and all their local delicacies right in Singapore. Given their quality and service, I think that the food are reasonably priced. Anyway, I will be back again for their Bijin Steamboat Buffet.
3 Gateway Drive
Daily 10.00am to 10.00pm