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Review: Tamon Japanese Restaurant
By daniel | March 9, 2007
It just doesn’t feel like a Japanese restaurant if you’re not assailed by boisterous greetings when you enter the establishment. That was clearly missing when Esther and I stepped into Tamon Japanese Restaurant along East Coast Road, but we were perfectly fine with that - we preferred a restaurant to let its food do the talking.
The interior of Tamon, though cramped, was pleasant enough. There were al fresco seating outside, but we decided not to let the hustle and bustle of traffic along the road interrupt our dinner.
It seemed rather quiet for a Friday night, with only one other table taken. Service was swift and unintrusive - we were pretty much left with the menu. Hmm no specials, I suppose. We opted for the no-fuss set dinner choices - Esther picked the sashimi set (S$25), while I chose the enigmatic A Set (also S$25). We also ordered an a la carte agedashi tofu (S$6).
We were soon glad we made it into Tamon without reservations, because by the time our agedashi tofu arrived the restaurant was pretty much filled up. The tofu was piping hot - just the way it should be - with its insides soft and skin still crisp. It was a good way to start the meal.
Esther’s sashimi set quickly arrived, followed by my A Set.
Esther’s sashimi was paired with a cold tofu side and two other strangely un-Japanese side dishes - a fried egg in a shoyu-based sauce and stirfried cabbage and ham. While the cabbage and ham was surprisingly good, its salty flavour was too strong when paired with the delicate flavours of sashimi. The sashimi, however, didn’t disappoint. The fresh and expertly cut fish - two thick slices each of raw tuna, salmon, yellowtail and swordfish - literally melted in the mouth. The rarer swordfish was a revelation, its marbled fat providing a distinct flavour.
My A Set was a hodge-podge of familiar Japanese favourites. It also came with sashimi, although this time without the yellowtail, as well as a teriyaki chicken and tempura. The tempura came much too oily, guilty of either poor heat control when deep-frying or using oil that was none too fresh. More disappointingly, the batter was more hearty fish-and-chips than delicate tempura. Thumbs down for this one. The teriyaki chicken, however, was a sheer delight. Expertly grilled, the cutlet was tender to the bite while its skin was grilled to a golden crisp. Irresistable! My only complaint was that the sweet teriyaki sauce wasn’t thick enough. The accompanying potato salad was also surprisingly good.
I have a grouse to make about Japanese bentos. They are usually served with the ubiquitous slice of watermelon as dessert. Restauranteurs, please make sure that the slice of watermelon is sweet, otherwise don’t bother to serve it. Watermelon is cheap, and always in season. There is absolutely no reason to serve your customers tasteless fruit. The one I got at Tamon was unpalatable, not fit even for a rabbit.
Otherwise, Tamon provides hearty Japanese food - adapted for local tastebuds - at affordable prices. It’s not mind-blowing fare, but it is certainly comforting. We’d come again.
You can find Tamon Japanese Restaurant at 214, East Coast Road, Singapore 428913. Tel: 6346 6667.
Topics: Japanese, Restaurant, Reviews |
June 21st, 2007 at 10:20 am
I find their sashimi to be freshest among japanese restaurants of the same price range. Try their handmade gyoza, yakitori, and curry rice.
June 26th, 2007 at 10:34 am
Hi Le Learn,
We agree the sashimi was fantastic for its price. The yakitori was popular among the Japanese patrons, who favour it with their sake!
September 27th, 2007 at 7:29 am
Totally agree their sashimi is best value; it’s as good as those served in expensive joints. I recommend to check with Hashimoto-san (Tamon’s boss) or his wife what’s freshest for the day, and then order accordingly.
A little Tamon secret is their grilled salmon belly; crispy skin and light salmon flesh just melt in the mouth. Try it with moroku (chilled cucumber wedges) if deemed too oily. Their kaisen (seafood) salad is refreshing. One thing to try (but not too often) is pork-belly yakitori; the fatty pork has great chewy texture.