Inaniwa Yosuke

A high quality udon place with authentic Japanese taste and standard. Recently went to try their top selling hot & cold udon set with mixed tempura. To my delight, it is indeed a fine dining experience. The udon is not the usual thick rubbery type but a slender yet chewy version that is to my liking. The soups and sauces are also good and matches well with the udon. Their tempura is also crisp, fresh and not oily at all, ideally made to pair with the udon. It's so much better compared to the rest which are soft, soggy and oily. However, the waiting time is the only weak link as the chefs prepare each order dutifully. But I don't mind the long wait, as long as I get a meal that deserves it. Overall a 5 star experience for me.

Glad I'd wandered into Inaniwa whilst looking for meal options at Japan Town. Bespoke and hand crafted soba has always been one of my favourite types of Japanese carbs! I was intrigued by the special CNY set and decided to try it. Great choice I must say! The whole set (enough for 2 pax) is almost like a kaiseki meal of sorts bringing with it a 2 appetizers, 2 mains fried/grilled dishes, followed by chirashi and soba (cold and hot variety). All for a very reasonable price. Apettisers: cold tofu with bonito flaks and spring onions- light and just the right amount of saltiness from the bonito and soy, pickled sea jelly- so so Mains: chicken karage-nicely fried pieces of tender chicken topped with a sprinkle of slightly spicy roe. Absolutely unusual but perfect match. 2) Perfectly grilled (med rare) beef tataki served on a bed of lettuce with a mustard infused soy dressing. Some may find the dress somewhat too salty. Flick the meat to remove excess dressing and lightly smear a bit of wasabi onto the beef before globbing it into the mouth. Quite a heavenly taste! Chirashi was ok. The seafood bits were fresh enough, likewise for the wasabi (ain't from the tube type). However I thought the rice was a tad overcooked hence not as fluffy as it should be. The soba was the absolute winner. The texture is springy n light as opposed to its thicker cousin, the udon. I prefer the cold version as it wasn't drowned in the soup and could retained its springy texture a bit longer. One would picked it up as it is on a plate and dipped into a mixture of soy, ginger, wasabi and grounded shiso leaf. The springy texture and the combined flavour of the dipping mix was as brilliant as it can be! Overall a very enjoyable meal. Would have been even better if they didn't have to charge for the tea!😯