Teppei Syokudo Review: DIY Kaisendon From $8.50!

Their kaisendon is priced below $20; there are few places in Singapore where you can get a heaping bowl of delicious sashimi and rice at such a rate. You don’t even have to go to the trouble of specially requesting for element swaps (and risking the weird looks shot in your direction).

A Medium Kaisendon ($15.80) would be enough to fill most people up; it comes with four 50g scoops of any sashimi you desire. But if you’re really feeling ravenous, then upgrade to the Large Kaisendon ($19.80) .

There are 8 different types of seafood to choose from, from tuna to whelk. Upgrade your kaisendon with Teppei’s extensive range of Premium Add-Ons ($3.80) , with options like smoky grilled unagi and sweet, fluffy tamagoyaki rolls .

Shoppers get the options to add Toppings ($0.80) such as tempura crunch , and even cheese! Pork Katsu Don ($15.80) The thick, golden brown cutlet of Pork Katsu came with a generous serving of furikake -topped sushi rice. An assortment of tsukemono – pickled Japanese veggies commonly eaten with as a side dish. After a short bake in the toaster oven (about 5 minutes), the pork katsu was crispy and hot, all ready for immediate consumption.

The tonkatsu sauce that the cutlet was drenched in was delicious; sweet and thick with a comforting umami body. DIY Kaisendon Served in bright red takeaway paper bowls, each Medium DIY Kaisendon ($15.80) was topped with a spoonful of ikura, microgreens, and a liberal sprinkle of toasted sesame seeds.

The key to a delicious DIY- kaisendon lies in the combination of sashimi that you choose. Medium Kaisendon: Tuna, Salmon, Baby Scallops and Yellowtail Starting off with 2 common kaisendon staples: Tuna and Salmon .

Overall, the raw fish was fresh and well-marinated; definitely one of the better quality kaisendon out there. Ika (squid) is hands-down one of my favorite types of sashimi, and the ika in this kaisendon won my approval with its chewy, creamy texture and uplifting taste. The Tako (octupus) sashimi was juicy and chewy, but if you had to pick between the two, I say go for the ika .

For something a little more luxurious, you can get the Premium Scallop add-on ($extra $3.80) , even if personally, I prefered the sweeter baby scallops. The ikura was phenomenal mixed in with the rice, and really boosted the kaisendon to the next level of seafood perfection.

Add on a scoop of tempura crunch ($0.80) , to experience the ultimate myriad of textures. The elements were fresh, the sashimi toppings generous, and the quotation was extremely reasonable for the portion size.

By playing around with the different tastes and textures, you’ll be able to craft a kaisendon that’s 100% perfect for you.