Food Review: Yuta At Orchard Plaza | One Of The Most Affordable Japanese Omakase Restaurants In Singapore

Posted on December 23, 2022 by theRantingPanda in Food

The Place Orchard Plaza is not a typical mall we would visit along Orchard Road and the one-month-old Yuta Japanese restaurant is one hidden gem. Located on level two of the mall, you cannot miss that bright blue box exterior of Yuta which serves only an Omakase menu. The restaurant spots a cosy size interior with mainly high counter seats for the best view of the open kitchen. There is also a small private room and a few high tables.

The Food There is only one dinner Omakase menu for now, and it priced at a competitive S$115++ per person, one of the lowest price points for Japanese Omakase restaurants these days. I am pleasantly surprised by the price point, given that it is a 10-course menu where there are good quality ingredients. The other recent omakase I had in the past few months at a similar price point is my lunch at Shinsora which is more sushi-centric.

For drinks, the price range does not break the bank as well, you can get a Sake Flight (4 types) at S$24. I went for the Flavoured Sake and Umeshu Flight (S$24) which comes with flavours like Yuzu Sake, Yuzu Umeshu, Red Shiso which is a very unique and distinct flavour for me, and lastly a Peach flavour sake.

Here is what to expect for the dinner Omakase in sequence:

Zensai
My meal started Japanese Oyster from Hokkaido with yuzu ponzu and ikura. A plump 90-100g oyster which is really fresh, and I like the explosion of the ikura along with it. Even Rantee whom does not usually enjoy oysters, slurped this up and gave a thumbs up!

Oyatsu
The next course is Crabmeat miso with onsen egg and spring onions, an interesting take on crabmeat. The miso accentuates the flavour of the crab, while the onsen egg complements the crab very well.

Usuzukuri
Next up is a sashimi dish where I had the Hokkaido scallop carpaccio in a truffle soya sauce housemade by chef. The scallop is topped with bits of truffle paste, where the flavour is very fresh and I like how the subtle notes of the truffle complemented the scallop here where it is not too overpowering.

Sumiyaki
One of my favourite courses of the meal, the A5 Miyazaki wagyu sirloin comes with three thick slices of beef. I love the slightly burnt and crispy crust of the beef at the edges, where the beef is succulent.

There is also pickled wasabi by the side to go with the beef, though I thought that it would also be nice with a pinch of salt. It also comes with some Japanese white asparagus which happens to be in season.

Osusume
For the stewed dish, it is an oden dish of the day where the radish here is topped with homemade Japanese fish cake in a fish broth. A very comforting dish to have after the beef, the broth is quite rich and flavourful and there is some grated ginger towards the bottom of the plate which gives the broth a tinge of spicy note towards the end. Wished we could have more of the fish broth!

Agemono
For the fried course, it is a tempura dish of seafood kakiage, a mix of green and white onions, prawns, scallops, white fish like hamachi and tuna. It has a nice crunchy texture, and it is not too greasy.

Nigiri
Another of my favourite courses is the Nigiri where I had the Otoro (Fatty Tuna) where chef uses the fattiest part of the otoro; and a beautiful Buri (Yellowtail). Special mention goes to the rice used in the sushi, which is delicious where the Hokkaido rice is mixed in chef’s secret blend which includes red vinegar.

Yuta Signature
It is important for a restaurant to have a signature dish and I love this course here where I had a bowl of Uni sushi rice topped with Uni. The delicious rice spots a creamy texture and it tastes even better when it is mixed with the heaps of Uni. So satisfying.

Wanmono
The last savoury course is a soup which is not a typical miso soup (thankfully), but a light and comforting fish bone soup with rockweed seaweed.

Dessert
For dessert, it is also not a typical seasonal fruits platter or a supplier produced ice cream, but a housemade matcha jelly with adzuki beans. It is not too sweet, but you still get that distinct matcha and red bean flavours.

Rants High chair seatings may not be too comfortable for some diners, and the space is not really designed for big groups of diners.

Will I Return Again? Yuta is easily one of the most value for money Japanese Omakase restaurants in Singapore at the moment for me. Despite the competitive price tag, the restaurant does not compromise on the quality of ingredients used such as sea urchin, A5 Miyazaki beef and Otoro. A hidden gem, no doubt.

This was an invited tasting, though all opinions expressed are our own.

Make your reservations instantly at Yuta here.

TheRantingPanda says:
Taste bud: 4.5/5
Hole in the pocket: 3/5
Ambience: 3.5/5
Overall Experience: 4.5/5