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Kaunta Singapore Kaisendon & Omakase @ Onze Tanjong Pagar

Kaki kaki jio-ed to meet up at Kaunta at Onze building in the Tanjong Pagar area. Kaunta is a red hot place now for their signature kaisendon or rice topped with chopped sashimi. 

The Kaisen Donburi dish was recently made famous by the Tsujihan chain outlet at Nihonbashi, Chuo City in Tokyo (near the Imperial Palace).

Inside, the long space consists of the open kitchen and one long bar which can take around ten plus people comfortably.

Decor is clean, bright, contemporary minimalist, with sturdy, comfortable furnishings. The colours and aromas reminiscent of its Chuo City inspiration.

We started with the Kaunta Omakase. Kaunta is first and foremost an omakase bar.

Chef Boo prepared the dishes right in front of our eyes. So our feast began with a floor show 🤭

The opening act was 2 appetisers and a shiromi truffle dish.

Two special seasonal dishes and a premium hot dish followed.

Firm spongy tender chewy texture, mild but amazing umami.

Our omakase included 9 sushi pieces such as Капрасhі (wild amberjack), Shima Aji (stripped jack), Кuе (longtooth grouper), Kenjl (baby salmon), Kinmedai (golden eye red snapper), Mikan Tai (orange seabream), Maguro (tuna), etc. They have a least a dozen other seafood in stock.

The raw fish are aged after they arrived at the restaurant. You can tell from chef Boo's expression that it's serious business.

Another toast before the sushi roll 🛼 (Any excuse for another sip 🥂 )

First time I am seeing and trying fish cooked by scorching with hot charcoal.

Nothing like warm sweet sake between pieces of sashimi & sushi to keep us lubricated.

Bathing the engawa sushi with an orange hot shower.

Rounding up our dinner with Kaunta's wildly popular signature Kaisendon (inspired by Tsujihan Nihonbashi in Chuo City, Tokyo つじ半 日本橋本店 ).

Start with three thick slices of aged sashimi.

Kaisendon, freshly made right before our very eyes. Chopped tuna, shellfish, etc., topped with ikura, uni and more. 

Comes in three versions with different toppings - Ume $19.90++, Hana $29.90++, and Tokujo $39.90++

My overactive imagination tells me that this looked like an erupting snow capped volcano 😂

Every spoonful was a delightful blend of colours, freshness, soft textures, flavours, and umami. Chewing in the mouth, everything quickly dissolved into delicious, creamy richness with bursts of fresh seafood and fish flavours.

Finish off by bathing the remainder in a comforting soul warming umami savoury sweet Ochazuke broth.

A warm umami savoury soup to wash all the delicious food down.

Come try Kaisendon at Kaunta Singapore, if you are curious what this trending social media famous dish is all about.

Restaurant name: Kaunta Singapore

Address: 11 Kee Seng Street, #01-12, Onze 089218 (inside Onze @ Tanjong Pagar)

Nearest MRT: 10 minutes walk from Maxwell station

Tel: 8788 3535

Hours: 11:30 am - 2:30 pm | 6pm - 9 pm (Sun off, Mon dinner only)


Read more 👉 Singapore, Tanjong Pagar

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Written by Tony Boey on 5 May 2024

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