MUKAI opens in Singapore now!
A famous seafood bowl restaurant from Shibuya, Japan has officially landed in Singapore!
Mukai at Plaza Singapura opens today, bringing their beautifully crafted “sea treasure” dons to Singapore. The menu may be simple, but every bowl is made with fresh, premium ingredients imported from Japan.
What I love is how customisable your bowl is, from your choice of rice and rice portion to the type of vinegar. There are dashi options for your ochazuke experience too.
We personally preferred the lighter Katsuobushi dashi over the Asari dashi, but if you’re an Asari lover, go for it! The Asari dashi comes with Asari clams too.
Besides their kaiho dons, we also tried the Maguro Gobo and Maguro Namero. The Maguro Gobo, a Singapore-exclusive dish specially crafted by Mukai’s head chef Leon, features the blood muscle of tuna which was tender and tasty.
And to end the meal, we had their refreshing seasonal dessert which was Lime Sorbet, topped with a sweet Yakgwa cookie.
If you love Japanese seafood bowls, especially premium tuna, you’ll probably enjoy Mukai too!
@mukai_sg
📍B1-07 Plaza Singapura
🚇 Dhoby Ghaut MRT
Having visited MUKAI shortly after its opening in Plaza Singapura, I was really impressed by the quality and freshness of the seafood bowls. The ability to customize aspects such as the rice type, portion size, and vinegar added a thoughtful personal touch that enhanced the dining experience. One highlight was definitely the choice between Katsuobushi dashi and Asari dashi for the ochazuke option. The Katsuobushi dashi offered a delicate smoky umami flavor that paired beautifully with the fresh seafood, making the bowl feel light yet satisfying. Meanwhile, the Asari dashi with its savory clams provided a richer broth experience for those who prefer bolder tastes. The Singapore-exclusive Maguro Gobo stood out with its tender tuna blood muscle combined with burdock root simmered in house sauce. This dish showcased the chef’s creativity and added an element you won’t find in typical Japanese seafood bowls. Alongside that, the Maguro Namero, featuring tuna tataki blended with traditional miso and herbs, was a refreshing alternative. Finishing with the lime sorbet topped with a Yakgwa cookie was delightful—refreshing and not too sweet, offering a pleasant palate cleanser after the rich flavors of the meal. Overall, MUKAI’s dedication to authentic Japanese seafood bowls using premium, air-flown ingredients, combined with customizable options, makes it an excellent new addition to Singapore’s food scene. For anyone passionate about Japanese cuisine, especially those who appreciate fresh tuna and gourmet seafood bowls, MUKAI at Plaza Singapura is definitely worth a visit.