Scott Ng
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.
Lynn Wee
Really average food, don’t understand the hype and the long queue. If not for the 1-for-1 burpple promo, I would definitely be giving this only 2 stars because it’s definitely not worth paying the original price for this.
Firstly, portions were terribly small! The bowl of pork sukiyaki was roughly the size of my palm, and it was topped with a thin layer of meat; the bottom was rice.
Taste wise, it was extremely average, similar to what you can find at a Kopitiam Japanese stall.
Benjamin Lam
Worst experience of my life. Firstly the service was so bad, had to ask three different waiters before they took my order. And my friend and I were already seated for 15 mins. No one came by to check on us. Then the food was so bad, we ordered their sashimi (tuna and hamachi) to start. Wasabi was probably from a lousy tube brand and it was so grainy. And they served dark soy sauce, who does that?! Not even basic shoyu. Next we ordered the udon with unagi and my friend order udon with mince meat. Both of which were stated as signatures. Let’s just say I rather eat instant noodles. It was bland and tasteless and the unagi was not even hot (not freshly grilled). To be honest we paid $22 each but the portions were pathetic. I barely ate anything there and I hope no one had to go through the experience I had.
Joe
The best udon in tsukemen style I had in Singapore. Unlike the usual thickness, the udon is actually very thin but with very good texture. Overall extremely authentic and refreshing experience!
Tony Ho
Parking is a non issue as it's located in Wisma itself.
Was able to walk in on a weekday evening.
Tried both the cold and hot udon with both sauces and all toppings.
Not sure how the toppings works.
I prefer the cold udon with sesame sauce.
The tempura was nicely done as well with crispy and light batter while the ingredients staying fresh, sweet and juicy.
I like the Yuzu umeshu as well.
Service was superb!
Yong Chieh Gooi
I think the place do not deserve the hype that it generates not because the food is no good or anything else but it's just simply average in everything.
What's the speciality here? The udon. But that do you feel when you had your first swallow and when you walk of the place? Mediocre, average taste.
To pay this amount of money for something so average and with limited choices, well, it's up to you
W.M. LIEW
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!😯
Mook Phipatseritham
I remember watching TV Champion Show like 10 years ago and seeing this Udon competition where the 4 udon representatives were set to sale Udon in Tokyo! Inaniwa Yosuke was the winner for that show.
I was always wondering if He won because it was really good? Or it was because he priced it more expensive than others?
Today, I got to tried his Noodle in Singapore, and it was a yes to both! The udon was relatively pricey ($22 for beef Udon and ~$18 for cold Udon with 2 sauces) especially when you compared this to Tamoya Sanuki Udon (which is 1/3 the price) but the broth was very delicious and most of all the udon was chewy! And delicious!
I preferred the cold Udon to the hot one as the texture of the udon was a bit harder and chewier!
Very nice place and I'm sure going to return!
An error has occurred! Please try again in a few minutes