Sushiro had a cold option on their menu though, which I was curious about. It was kinda like hiyayakko from a texture perspective, but with a savory seafood taste that came through more cleanly than in the hot version. I might actually order this again.
Food at Sushiro features classic Japanese cuisine and modern Japanese Fusion cuisine, with a focus on zushi / sushi.
Sushiro has bak kut teh ramen on its list of specials now, and it was better than I thought it would be with its peppery and garlicky broth.
Yes, it was nice and fatty, and I couldn't help but make an evil grin when noticing the little puddles of fat that had gathered on the plate.
These whole squid are a limited time special at Sushiro right now. Honestly, there was nothing that special about the taste, and I'm kinda just posting it up here for the photo more than anything else. But it was cheap at just S$2.20 (US$1.60) a plate.
It's a little pricey by Sushiro's standards (S$8.50 or US$6.20), but I'd order it again if it's still on the menu next time.
The rice was sushi rice rather than the savory grains that come with chicken rice, but at least the meat wasn't dry. No, neither of them are things that will draw me back here, but it's fun to see what kind of new items rotate through their menu.
Sushiro's current list of specials includes quite a few things at the moment, including straw-roasted salmon from Hokkaido, smoked salmon from Aomori, mentaiko with yuzu, and those surf clams above.
Sushiro is running limited-time specials right now, including not just that whitebait above, but also monkfish liver and even cod sperm. And each of those is going for just S$3.20 (US$2.30) a plate!
Granted, at that price, one doesn't exactly get high quality ingredients; the ankimo that came out was shredded up to the point where I thought it was corned beef.