Nobu-ya (Fortune Centre)

($6) come 2 random dish (got ginger flavour pork and fried mixed colour pepper) (they will be changing daily) with rice and oden soup. I really enjoy ginger flavour pork as it was strong taste for fried pork. But I didn't really eat fried mixed colour pepper so I passed it to my friend instead.

Chawan-Mushi

($4) I didn't intended to order this but the ingredients inside was really not that fresh such as fishcake. At least, they keep chawan-mushi hot and warm before serving.

I’ve always spurned whisky highballs as fizzy wastes of money & whisky that don’t even qualify as a cocktail. However I decided to give Nobu-ya legendary Whisky Highballs ($15++) a fair shake since I had heard about it’s rumoured strength. I am totally thrilled that I did, because Nobu-ya’s whisky highball is probably the most potent one in all of Singapore.⠀
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The traditional highball is the simplest drink to make: whisky & soda water are poured over the rocks and stirred. Nobu-ya doesn’t do anything fancy, but the drink director who made my highball free poured (!!!) a whole lotta Suntory whisky into the mug, filling it about halfway with whisky and then topped it off with soda water. Even after accounting for all the ice in there, I’m almost certain that there’s at least five (!!!) shots worth of sweet, sweet whisky in every highball. ⠀
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Getting buzzed on a budget this close to my office? It’s almost like divine providence, I tell ya.

Nobu-ya has a reputation for turning away customers that don’t want to booze it up, and their reputation for being an astoundingly affordable izakaya has been somewhat clouded by the ‘all patrons must drink’ policy enforced by the owner. Fortunately I have no such problem, and I was able to savour Nobu-ya’s food to the fullest. Their menu changes nearly every day, so just like that Forrest Gump quote, you never know what ya gonna get.⠀
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I had their salmon ochazuke (rice in soup, $8++) and a bowl of ton-jiru (miso soup with vegetables & pork in it, $6++) and enjoyed both hearty yet simple soup dishes. The dashi broth in the ochazuke was light yet sufficiently umami and flavoured the rice adequately, but the salmon was grilled for way too long. Fortunately, the ochazuke broth managed to redeem the salmon’s shortcomings somewhat. ⠀
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The ton-jiru was surprisingly sublime, with the deeply savoury miso soup being augmented by the sweetness of the carrots & radishes that had been simmering in the soup. There was a bit of pork in there to make the soup more substantial, and it proved to be an unexpectedly excellent accompaniment to some heavy drinking.⠀
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Homely soup dishes aside, get yourself some kaki fry (deep fried oysters, $10 for 5 pieces) for when the booze munchies hit. It’s crispy, decently deep fried, juicy and pretty toothsome. These fried oysters are decent with beer, and the food is acceptably decent overall, but the highball cocktails here at Nobu-ya are the real legends.

they have a p nice selection of sake too!

went early for dinner before it got really crowded. you MUST drink or you won’t be allowed to dine👀 wld rec the Potato Salad ($6) and Oden Dashi Soup ($2) sides to go w ur drinks👍🏼

wld rec this!! warm & comforting, goes well w drinks. you can choose from plum/mentaiko/salmon