CocoICHIBANYA Launches its Fifth Outlet at Plaza Singapura

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At the Media Launch Event of CocoICHIBANYA's Fifth Oulet at Plaza Singapura

I love Japanese curry. Therefore, I was excited to attend the media launch event at COCOIchibanya’s fifth outlet in Singapore at Plaza Singapura today. 

CocoICHIBANYA’s very first outlet was launched in Nishi-Biwajima-cho in the outskirts of Nagoya. Today, it has over 1400 outlets worldwide including China, Taiwan, South Korea, Thailand, Hong Kong, USA, Indonesia, Malaysia, Singapore and the Philippines.. In 2013, CocoICHIBANYA was certified the largest curry restaurant chain in the world by Guinness World Records™.

With an area of 1,008 square feet and seating capacity of 51, the new outlet at Plaza Singapura is modelled after the modern bistro concept in Westgate. The ambience is cosy, relaxed and stylish and one can indulge in tempting Japanese curry while admiring the charming view of Orchard Road.

During the media event, we were invited to the ultimate spice challenge where we got to try Japanese curry with different degrees of spiciness (mild, original, level 1, 2, 3, 4, 5) and rice. I like level 3 as it offers a ‘kick’ with a hint of sweetness and does not burn my tongue. I found levels 4 and 5 a little too feisty and lip numbing. The other options were too mild and I could hardly taste the spice. The best thing about CocoICHIBANYA’s curry is that diners can customise the spiciness level to their preference. 

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Tofu with fried fish salad

The second course was the tofu with fried fish salad ($7) which was very refreshing and helped to cool our palates after the spice challenge. The fried fish also gave it a crunchy texture. You can choose to have it with either sesame or Japanese soy dressing. 

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Deep-fried chicken gyozas

Next, we had the deep-fried chicken gyozas ($4.20) which were tasty but not crispy enough. 

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Spring baby hourse mackerel karaage

The spring baby horse mackerel karaage was lightly seasoned with salt and fried to the right degree of crispness. Tastes great on its own or with curry.

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Grilled spinach, bacon and corn

The grilled spinach, bacon and corn ($3) is a unique combination and provides a delightful blend of sweet and savoury flavours.

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Grilled pork and kimchi

For something appetising, go for the grilled pork and kimchi ($4) which combines tangy, zesty, piquant, sweet and salty flavours.  

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Deep-fried pork cutlet

The highlight was the deep-fried pork cutlet ($4) which was superbly executed. The texture was light and fluffy and every mouthful was bursting with heavenly goodness.

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Black pepper chicken

The black pepper chicken ($4) was tender but the black pepper taste was not intense enough. 

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Thinly-sliced boiled beef

Those with an inclination for beef will enjoy the thinly-sliced boiled beef ($4) which is flavourful with a melt-in-your-mouth consistency. 

Desserts are surprisingly good too. The two new additions on the menu are the milk cream puff ($5.50) and the chocolate crepe cake ($5.50). 

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Milk cream puff

The milk cream puff has a crispy exterior and is generously filled with fresh Hokkaido cream.

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Chocolate crepe cake

The chocolate crepe cake is soft and delectable with the right balance of sweetness.

The matcha cheese cake ($4.80), a mainstay item on the menu is a twist from the usual cheese cake. The lighter notes of matcha is combined with the richer taste of the cream cheese topping, melding into a rewarding treat.

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With my media friends

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Wth Ms Agnes Tay, Founder of  AT Marketing Consultancy and Capital Radio 95.8FM, Radio Deejay, Mr Yeow Seng Yong

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With Director of Tana Development (Singapore), managing company of CocoICHIBANYA, Mr Kenji Tanaka

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At the photo booth

CocoICHIBANYA is a wonderful place to indulge in delectable Japanese curry and other Japanese street food at affordable prices.

It is located at 68 Orchard Road #03-71 Plaza Singapura, Singapore 238839. For more information, please log on to www.cocoichibanya.com.sg.

Alternatively, you may check out their Facebook https://www.facebook.com/CocoICHIBANYAsingapore or Instagram @cocoichibanyasg for updates.