Clarke Quay has quietly had a glow-up. What used to be Singapore's slightly sticky-floored nightlife destination all neon and novice tourists has, since its $62 million revamp officially unveiled in April 2024, reinvented itself. Over 50% of its concepts are entirely new and the riverside now pulls a crowd that wants to eat well, not just drink fast. Hasn’t our teenager CQ grown up into a fine adult.
It was into this new CQ that I wandered one evening, and found myself dining at the new Japanese eatery Tomo Tokyo a modern Izakaya sitting right on the waterfront in Block A. My first impressions of the space were that the booths were great for catchups with a group of friends. They have well appointed indoor and outdoor dining by the riverside. In addition to the booths, they also have tables, bar seating, and a private room. The grey stone bar comes with a decent sake and wine list.
All in all, a good start to my Japanese food sojourn in Clarke quay.
We were starving as I had skipped lunch that day. I was hangry and to save my plus one from my hanger it was a need of the hour to dive straight into the inviting five-course omakase styled menu.
This menu they bring it out altogether if you like or they can bring out the dishes as they come. Of course, I said "bring it as things gets ready". Ours began with ikura (salmon roe) and uni (sea urchin). The presentation was simple and elegant, allowing the natural flavour of the sea urchin to stand out. The second course - uni chawanmushi, a silky, perfectly steamed egg custard with a delicate texture. Chawanmushi is delectable as it stands but to add uni to it is sublime.
Next comes kanpachi (amberjack sashimi). The slices are fine and clean‑flavoured, with a subtle sweetness that reflects the freshness of the fish. Kanpachi is having a moment it’s considered a quiet star of Japanese raw bars. The fourth course is the Tomo Bara Chirashi, a generous bowl of diced sashimi served over seasoned sushi rice. It is colourful, visually appealing, and designed to deliver balanced textures and flavours when eaten together.
The menu concludes with freshly shucked oysters topped with ponzu jelly, which adds a citrus brightness that complements the brine. The oysters were placed next to piping hot duck fat chips, crisp and deeply savoury, best enjoyed immediately to retain their texture.
Off the à la carte, worth noting: the Tomo Wagyu Roll ($29) pairs seared wagyu with avocado and crispy shallots Nani and is exactly as good as it sounds; the Uni Cloud sea urchin on crispy gyoza skin ($18) is a one-bite knockout; and the Uni Butter Corn is the sort of thing that makes you wonder why this combination didn't exist sooner.
The atmosphere is calm with a TV playing in the background showing serene untouched Japanese countryside. This reminded me that it’s time to book tickets to visit Japan soon again.
a. 3A River Valley Rd, #01 - 04, Singapore 179020
fb. www.facebook.com/tomotokyosg1
