Bōruto Japanese Tapas & Sake Bar Launches New Menu
July 23, 2017
Located a stone’s throw away from the CBD, Bōruto Japanese Tapas & Sake Bar celebrates its 2nd anniversary with a refreshed menu to entice diners. Created by the young and talented Chef Angus Chow, the kitchen presents a constellation of Japanese tapas dishes with an innovative twist.
From the selection of small plates, the Fresh Oyster ($18.80) paired with momeji oroshi and ponzu granite is a popular choice. The juicy Tori “Charcoal” Karaage ($10.80) is coated with charcoal powder and accompanied with mentaiko mayo. Tuna with Caviar ($22.80) had avruga caviar sit atop smoky cubes of yellowfin tuna for a delightfully textured experience. They also serve Kani Croquettes ($12.80) with garlic aioli. You’ll bite through the crispy panko shell and end up in a shredded crab and sweet corn heaven.
To savour crabs in its purest and freshest form, the Taraba Kani Salada ($22.80) is a delectable option. The king crab is steamed and you can toss it with the avocado salad. I enjoyed Ebi Niniku Yaki ($18.80) featuring huge and crunchy prawns cooked in sake broth. It reminds me of the Chinese version of drunken prawns. Unfortunately, I didn’t quite like the pumpkin and cod fish combination in Gindara Pumpkin Miso ($18.80) though.
If you are still feeling hungry, try Boruto’s signature Uni Truffled Somen ($35.80). Their smooth and silky noodles are served with Bafun uni, sakura ebi and truffle caviar. Or the homemade Charcoal Hiyashi Noodles ($15.80) with Nama hotate and tobikko. Dressed in a katsuo dashi sauce, the noodles are chewy and firmer as compared to somen.
Worth a rave is the Chuleton De Buey ($98.80), a very thick cut bone-in rib steak, which can be shared among 2-4 pax. It’s stunning, the quality steak is grilled till perfect and served with tomato salsa on the side. Note that you need to order a day in advance.
Pair your dishes at Boruto with a range of interesting cocktails such as Nature of Boruto – a concoction made of midori melon liqueur, kuromaru shochu, the 1872 Clipper Tea Co. Healing Garden (Tisane) infused Vodka, triple sec, yuze sake and egg white.