Conceptualised by Yamada Kazuki of Tendon Kohaku and Koga Akihiko of Tamoya Udon and Menya Kokoro, ricesando tokyo is one of the few F&B brands in Singapore to use 100% Hokkaido Yumepirika Rice.
Good Rice! Good Life! The popular rice sando (rice sandwich) trend is sweeping across Japan, and now you can enjoy it right here in Singapore at #ricesandotokyo. A new way of enjoying onigiri,#ricesandotokyo showcases hearty teppan-yaki style fillings encased within premium Japanese rice and seaweed in a fuss-free sandwich style.
Prepared à la minute, customers get to see their orders being whipped up at the glass fronted show kitchen as the ingredients are flambéed and grilled to perfection on a Teppan pan. Watch the flames dance as the ingredients are sautéed and torched. They are then assembled in a nifty handheld parcel of warm, belly-comforting goodness to-go.
Located at Plaza Singapura, the takeaway kiosk takes great pride in each and every ingredient that forms a great rice sando, from its staple of rice, down to the nori. #ricesando tokyo thus uses100% Hokkaido Yumepirika Rice, which makes for a better bite that is chewier and sweeter than the usual Japanese rice to provide premium rice sando offerings for the go-getter gourmand. Premium Japanese Ariake Norifrom Fukuoka, produced by Yanagawa Nori Honpo since 1955 is also used. It is specifically chosen for its crispier texture and pronounced oceanic taste that lingers on the palate.
#ricesando tokyo’s menu mainstays are attractively priced from just $4.60 with highlights that include,
Sunny Hamburg ($6.80): The bona fide Japanese burger-style snack that comes with handmade ground beef patty with an 8:2 meat to fat ratio laced with sautéed sliced onions, and layered with a sunny side up egg, while the special in-house Hamburg sauce completes the offering.
Miso Pork Yakiniku ($5.80): Rich pork slices are doused with an original homemade Hokkaido miso sauce comprising a mix of red and white miso and fragrant black garlic mayu. The mayu is a fragrant mix of black peppercorn, chili powder and sesame oil.
Gyu Sukiyak ($6.20): The tender slices of beef are simmered in a soy sauce mixture. This offering also features #ricesando’s signature sauce, a unique blend of fuji apple, ginger puree,soya sauce, mirin and minced onion. It is flame-seared and stir-fried until fragrant, and slowly reduced. Savoury, sweet and umami all at once!
"Una-Gyu" Unagi and Beef ($8.20): Enjoy the best of both worlds with this delectable surf and turf combination where unagi is paired with tender beef slices. It also boasts #ricesando’s signature sauce.
Unagi ($7.80): A thick slab of teriyaki sauce-glazed unagi with a dash of mayonnaise tucked between rice buns.
Inari Mushroom ($6.40): A plant-based offering comprising sautéed honshimeiji and shitake mushrooms glazed with an original red and white Hokkaido miso sauce and then wrapped in a soft, sweet inari skin, perfect for #MeatfreeMonday, as well as for vegans and vegetarians alike.
Up the indulgence and make it a value set with an additional $4.80, which comes with a side and a drink. Featured sides comprises Tonjiru Miso Soup with Pork ($3.80) that comes with tender pork slices, carrot, daikon and onions;the Original Karaage ($3.80) that delights with a crunchy exterior and juicy insides; while those looking for something special can go for the Curry Karaage ($3.80), which sees the crispy chicken drenched with a sweet and mildly spicy sauce.
It took over a year of tireless R&D efforts for the founders Yamada Kazuki of Tendon Kohaku and Koga Akihiko of Tamoya Udon and Menya Kokoro to conceptualise their signature rice sandos. The first outlet in Tokyo will also be opening soon.
The popular rice sando trend has taken Tokyo and Osaka by storm, garnering the interest of many from all walks of life. For many missing Japan as leisure travel between both countries remains closed, locals and Japanese expats alike here can still get their hands on an authentic slice of Japan.
a. #B2-45, Plaza Singapura, 68 Orchard Rd, Singapore 238839
s. www.facebook.com/ricesando
