Thursday, October 15, 2015

510 Sake Bar @ Novena

Located right next to Nickeldime Drafthouse, 510 Sake Bar has finally opened. Visited this place 'coz I told Frank that yes, will be visiting when his sake bar is opened. Congratulations!

This place is just a few months old, and hence, it is probably still evolving. They got themselves a new chef recently, so looking forward to the creations of Chef Terence, whom had a stint at 2 Michelin-starred restaurant, Quince, in San Francisco.

types of sake currently available

If you are looking for a place that has sake flight, then you are going to be dissappointed as that option is currently unavailable at this place. It's a pity, really. For sake noobs like myself, I'd appreciate if the sake bar offers a tasting portion option. Currently, a good option to try sake in tasting portions would be at Isetan Westgate where one could try the sake (usually 3 different types are available) for $5 per glass.

sake 日本酒 and shochu 燒酒 menu

At the moment, the smallest serving size of the sake is in 250 ml carafe which typically ranges from $15++ to $35++.

Got myself a Kubota Senju Tokubetsu Honjozo (特別本醸造酒) from Niigata. The honjozo is made from rice, water and koji (mold) and yeast with a small amount of distilled alcohol added at the end of fermentation. From a person who enjoys junmai daiginjyo (純米大吟醸酒), the honjozo was somewhat at the other end, where flavour intensity was played down. It tasted mild, crisp clean (pure) and has just a slight tinge of sweetness. Good thing was, it gave a good buzz after 3 cups. A carafe yielded about 4 cups of sake.

Chef Terence carefully pouring out the sake
Kubota Senju Tokubetsu Honjozo (特別本醸造酒) @$25++

Expect tapas portions for food. Food menu can be found on the board, or simply ask Chef Terence what's off the menu for that day. For today, he has stashed away some Japanese scotch egg for diners to try. Expect ramen egg (ajitsuke tamago), breaded with panko and deep fried.

food board

 As Chef has worked in Spain prior to his Japan stint in Tokyo, one will likely find some Spanish influenced creation in the menu. Friendly and amicable, it was an enjoyable conversation to have and to share common love of food with one another.

For me, give me some Honey Soyu Glazed Wings that has been confitted in bacon fat. Sitting at the bar allows a clear view on how the food was cooked and plated.

Honey Soyu Glazed Wings @$5++ (half portion)

Wings were gloriously sweet and flavourful on its outerside, but unfortunately, its insides were rather bland.

Baked Scallop with wakame and mentaiko @$12++

The scallop was imported from Hokkaido, diced and baked just about right but not too much, wakame was added in for contrast in texture and lastly, mentaiko sauce was piled on it with a dash of teriyaki as well. I think I'm rather 'purist' in terms of scallops. Still preferred those freshly grilled scallops from Hakodate Morning Market, that was flavoured simply with shoyu and butter. I do enjoy mentaiko dishes but am all for chunkier scallops! Although probably the diced bites allow more sauce to be coated. I think the Kawa Ebi Angel Hair Pasta with seaweed and ikura might be a better choice in terms of value for money.

For sake bar food, am looking forward to more substantial serving portions and probably more meat items such as pork belly and beef. How about consider putting some stir fry vegetables and garlic fried rice into the food menu, perhaps?


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