• Jennifer Yeo

BOTAN Japanese Restaurant - A Gem at Pekin Street Specialising in Authentic Japanese Cuisine


Signature Dishes of BOTAN Japanese Restaurant

Established in 2000, BOTAN Japanese Restaurant, located at Pekin Street, Far East Square is a traditional Japanese restaurant that prides itself on using premium ingredients air flown from Japan.

Executive Chef, Thomas Kok

Executive Chef, Thomas Kok, a pioneer of the Japanese culinary scene in Singapore with over four decades of experience has taken over the helm of the restaurant about four months ago. With an avid passion in Japanese cooking, every dish by Chef Thomas is executed with creativity and passion. He believes in using only the finest ingredients, a testament to his dedication, professionalism and love for his craft.


BOTAN Japanese Restaurant has a cosy ambience, ideal for business lunches, company events and dinner with your family and loved ones. The menu is very extensive, you can have a choice of Omakase, Bento Sets or tantalising à la carte creations.

Fugu Mirin Boshi (Grilled Marinated Pufferfish)

For starters, I would recommend the Fugu Mirin Boshi (Grilled Marinated Puffer Fish – S$15++), Pitan Tofu (Homemade Tofu drizzled with Century Egg Sauce and Spring Onion – S$6++), Ikura Chawanmushi (Japanese Steamed Egg topped with Salmon Roe -S$13++) or Foie Gras Chawanmushi (Japanese Steamed Egg with Diced Foie Gras – S$25++).


The Fugu Mirin Boshi has a savoury taste and a chewy texture which makes it the ideal snack to go with beer or sake.

Pitan Tofu

The Pitan Tofu is smooth and silky with delicate hint of century egg and slightly crunchy texture of the ebiko (shrimp roe).

Ikura Chawanmushi

For those who love Steamed Egg, you’ll be bowled over by the Ikura Chawanmushi which has the smooth, melt-in-your mouth goodness of the steamed egg paired with the refined, stimulating consistency of the Ikura which bursts with every mouthful.

Foie Gras Chawanmushi

Foie Gras aficionados will absolutely love the Foie Gras Chawanmushi which comprises of diced foie gras and crabmeat mixed into the steamed egg to give it an earthy umami flavour.

Assorted Sashimi

The Assorted Sashimi is a resplendent assortment of seasonal raw fish and prawn including Botan Ebi (Peony Prawn), Sake (Salmon) Belly, Hirame (Flounder with Truffle), Kanpachi (Amberjack), Otoro (Tuna Belly) and Isaki (Grunt Fish). My favourites are the Hirame which has a soft texture accented by by the invigorating truffle flavour and Isaki, a summertime white fish with a delicate, sweet and lean flavour.

Pretty Medley of Sushi

BOTAN is renowned for its sushi and I must say that I am enchanted by the pretty medley of sushi which includes Engawa Nigiri (Flounder Fin Nigiri -2 piece at S$18++), Aburi Sake (Salmon) Belly with Mentaiko Sauce Nigiri (2 piece at S$12++), Hirame (Flounder Nigiri -2-piece atS$30++), Hotate (Scallop Nigiri- 2-piece at S$16++), Ikura Gunkan Sushi (Salmon Roe Warship Sushi - 2 piece at S$12++), Nama Otoro (Fresh Blue Fin Tuna Belly - 2 piece at S$26++), Kanpachi (Amberjack -2-piece at S$14++), Isaki (Grunt Fish Nigiri - 2 piece at market price) and Bafun Uni Gunkan Maki (Hokkaido Red Sea Urchin Warship Maki - 2 piece at S$28++). The standout items are the Bafun Uni Gunkan Maki which dazzles with its rich, creamy texture and the Nama Otoro which has a robust and juicy taste.


Ebi Mentaiyaki

One of the most memorable signature dishes of BOTAN Japanese Restaurant is the Ebi Mentaikayi (Grilled Fresh Kuruma Ebi Prawn with Mentaiko Sauce -S$18++) and I love the the smooth, luscious and creamy sauce paired with the sweet succulence of the Kurama Ebi (Japanese Tiger Prawn).


My personal favourite is the Hamachi Kama Shioyaki (Yellowtail Collar grilled with Salt - S$25++to S$45++). The cooking method is simple without special garnishing or adornments. However, the dish enthrals one's palate with its natural flavours.


Hamachi Kama Shioyaki
A5 Miyazaki Wagyu Beef

One can never resist the A5 Miyazaki Wagyu Beef, the highest grade of Wagyu. Cooked to perfection, it is tender and juicy with rich marbling, accompanied by crispy, fragrant fried garlic and sea salt.

Nagasaki Sara Udon

For your daily dose of carbs, tuck into the delectable Nagasaki Sara Udon (S$16++). The deep-fried, thin crispy noodles with seafood, pork and vegetables reminds me of the local crispy noodles. I like the broth which has a clean, fresh taste without the greasiness.

Hokkaido Snow Beef Don

Diners who can’t do without rice can opt for the Hokkaido Snow Beef Don (S$20++) consisting of generous servings of Hokkaido Snow Beef over Rice topped with Onsen Egg, Garlic Chips and Spring Onion. When all the ingredients are mixed together, flavours are perfectly harmonised.


The best way to conclude a hearty Japanese meal is with tempting desserts. Titillate your taste buds with cool Hokkaido ice cream including Matcha (Green Tea), Black Sesame or Yuzu Sorbet (Japanese Citrus Sorbet).

With Executive Chef, Thomas Kok

BOTAN Japanese Restaurant is the place to go if you want a good, honest, traditional Japanese meal prepared from the heart with fresh, premium ingredients air-flown from Japan.


The restaurant is open on Monday to Friday from 11.30am to 2.15pm for lunch and from 5.45pm to 10pm for dinner. On weekends (Saturday and Sunday), the restaurant is open from 11.30am to 2pm for lunch and from 5.45pm to 9.30pm dinner.


For reservations, please call 6536 4404/9823 1939 or whatsapp 9823 1939. For more information about the restaurant's promotions, please visit their Facebook or Instagram.


© 2019 by Jennifer Yeo. 

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