Japanese with a difference at Tanuki Raw

SINGAPORE - (THE NEW PAPER)  Tanuki Raw has moved to a bigger and brighter space on Level 4 of Orchard Central (they were one of those who had to make way for the upcoming Uniqlo flagship), and with the move comes a tweak in the menu.

It's the place to go to for pocket-friendly and tasty food. The added bonus is not just the big list of trendy cocktails and alcohol, but the innovative, almost cheeky, way they do food.

The heart of the menu is Japanese, but the execution and the combination of ingredients are all fresh and, for some, audacious.

Like foie gras on donut, or duck on crispy taco shells made out of seaweed.

The dishes are all plated for the eyes and camera, which adds to the restaurant's popularity.

Tanuki Raw doesn't take reservations, which can make people angsty. So go early, or go with the mindset to wait.

Uni Donute ($21.90). PHOTO: YEOH WEE TECK

One of my favourites is the Uni Donut ($21.90). Sea urchin and donut - it's a clever mash-up of things people love. The donut is doughy but there's nothing a pinch of uni can't improve.

Wham! Fries ($11.90). PHOTO: YEOH WEE TECK

Wham! Fries ($11.90) was so strange to me, I just had to try it. And I loved it. It's sweet potato fries with marshmallow and cheese, and it's a sweet and savoury party in my mouth.

Fat Samurai ($11). PHOTO: YEOH WEE TECK

Fat Samurai ($11, a deep dish pizza with duck confit, prawns and bacon on a charcoal crust) is the ugly cousin on the menu. But flavour-wise, it's the belle of the ball.

Donburis are the signature items at Tanuki Raw, and the Salted Duck Egg Char Siew ($18) is one of the most popular. The yolk is too sweet but the char siew is extremely good. The onsen egg doesn't add to the dish, but will certainly be a hit on Instagram.

Tanuki Kaisen Chirashi ($24.90). PHOTO: YEOH WEE TECK

I find the Tanuki Kaisen Chirashi ($24.90) breathtakingly beautiful. So many colours, so many textures, so much fish.

WHAT Tanuki Raw

WHERE #04-01 Orchard Central

WHEN 11am to 10.30pm daily

BOOKING No reservations taken


This article was first published on April 20, 2016.
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