Coined as Singapore’s No. 1 soba restaurant, Nadai Fujisoba Ni-Hachi has launched the one and only Ice Hotpot – a unique rendition to the hotpot we usually have.
When we think of hotpot, we always expect ourselves to cook the ingredients directly in the bubbling hot soup.
What’s surprising is that Fujisoba’s Mount Fuji Ice Hotpot seeks to amaze with a layer of fresh ingredients lying underneath a heap of ice. Speaking of ice, this is no normal ice but rich seafood and chicken stock broiled for long hours before being frozen.
The ice’s stark resemblance to Mount Fuji gives the hotpot a clever twist.
The ingredients are kept enveloped within and fresh upon cooking. Along which, the ice will start to melt into a hot flavourful broth.
Indulge in a myriad of premium seafood items such as the Red Shrimps, Mussels and Snow Crab Legs amidst a bed of mushrooms, bean sprouts, pea sprouts and cabbage. The broth had a sweet, light taste while the cabbage and seafood added an extra tinge of sweetness as they cooked longer.
Try not to overcook the seafood as they might turn mushy. As for the ice, it might take a while to melt but it was such joy watching it slowly unraveling the gems within.
The crab meats having absorbed the broth, were sweet and succulent.
Besides having the Icy Hotpot as an ala carte, this coming 1st December, Fujisoba will be unraveling the 6-Course Party Hot Pot Set to the public. With 6 different dishes, diners can savour a range of delicious Japanese appetisers to grilled items, sides and a dessert.
The first course consists of a medley of Soba Sashimi, Shredded Japanese Yam, Salmon Sashimi, Japanese Fish Cake, Namul (Bean Sprout Salad), Duck ChaShu and Edamame.
What’s interesting here was the Soba Sashimi made entirely of soba and served in the form of a sashimi.
The Shredded Yam took me a while to get used to. It looked sticky but actually tasted light and more like radish.
We also had the Ni-Hachi Soba Salad that came with addictive fried soba noodles garnished on top.
One of my favourite dish was this Dashimaki Tamago infused with truffles. It would be better if the texture was fluffier. Still, I loved the combination of egg with truffles.
Another personal recommend would be the Yakitori Salt and Teriyaki! The meats were tender and tasty in their individual dressing.
Ever heard of Buckwheat Mashed Tempura? Fried to a crisp, bit into fillings stuffed full of mashed buckwheat. This bite-size portion might just fill you up easily and the texture reminded me of eating Orh-Nee (Chinese yam dessert).
Dip the tempura into the Japanese version of Chilli Crab Sauce which coated the surface of the tempura perfectly.
Dessert was a scoop of Matcha Ice cream with Matcha Warabi Mochi drizzled with caramel sauce. Pronounced taste of Matcha could be detected in the smooth ice cream while the warabi mochi added a touch of chewiness.
Mount Fuji Icy Hotpot is priced affordably at $28++ per pax (minimum two to dine).
Pre-booking entitles diners to Japanese Sake ‘Kunimare’ from Hokkaido at only $28 per table.
6-Course Party Hotpot Set will be having a festive price at $49.80++ per pax (UP $65++).
Standard Soba Noodles is going at 1-for-1 prices as part of the 1-for-1 1st Anniversary Promotion from 20th-30th Nov.
Nadai Fujisoba Ni-Hachi
100 Tras Street #03-14, 100AM, Singapore 079027
Tel: +65 6443 8827
Daily: 11AM – 3PM, 5:30PM – 1PM
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