Tokyo food lovers, rejoice; here’s one more dish you needn’t travel out of Singapore to enjoy. Kaunta, an upscale Japanese restaurant, has brought Tusjihan’s viral kaisendon to our doorsteps, with much of its recipe and serving reproduced from top to bottom. 

Kaunta Singapore has been operating out of its compact premises at Onze @ Tanjong Pagar for awhile, but recently gained attention for its new kaisendon that is now available for both lunch and dinner. The bowls are only available for walk-in diners, making the wait and effort for them extra special. 

Much like Tsujihan Zeitaku Don’s recipe which inspired it, Kaunta Singapore’s Kaisendon is available in three sizes – Ume ($19.90++), Hana ($29.90++), and Tokujo ($39.90++). Hana and Ume are served with uni. 

Kaisendon ($19.90 for Ume, $29.90 for Hana, $39.90 for Tokujo)

Taste-wise, Kaunta Singapore’s kaisendon is pretty much on par with Tusjihan’s. The ten types of sashimi are finely chopped and arranged elegantly, with ikura and shredded kani to complete this seafood feast. The wasabi mixed with egg yolk sauce adds extra zestiness to the mix. 

There’s even Aged Hamachi Sashimi slices for you to savour slowly. Unlike Tsujihan’s version, the sashimi is apparently not meant for “cooking” in the broth. It’s still pretty fresh tasting, nonetheless!

Aged Hamachi Sashimi

Kaunta nails Tusjihan’s kaisendon down to a T, including the seafood stock that you can finish the remainder of your rice, chazuke-style! I’d rate this ten out of ten for post-holiday diners looking to replicate their Tsujihan dining experience in Singapore. 

Address: 11 Kee Seng Street, Onze, 01-12, Singapore 089218
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Nearest MRT: Tanjong Pagar EW15
Opening Hours: 
Monday: 6pm – 10pm 
Tuesday to Saturday: 12pm – 3pm, 6pm – 10pm 
Closed on Sunday

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