Dinner @ G-ONE // CLOSED

May 23, 2015 in Japanese by thywhaleliciousfay


I have always been curious about G-ONE after chef Hisao Goto closed GOTO for renovation to change their concept from high-end traditional kaiseki to casual dining. And with that, my Jap-foodie-GF and I decided to drop by G-ONE on a weekday evening.

Upon entry, I immediately noticed the restaurant was dimmer than what it used to be. More tables were added with the removal of some cabinets and the small counter.

And from the menu (pages 1, 2, 3, 4), we ordered:-


1) Appetizer 5 kinds for one person, $18 (above)

2) Tempura scallop with sea urchin, $38 (above) – Fresh creamy sea urchin sandwiched between thick slab of succulent scallop that’s wrapped with seaweed. This was so good. I liked the contrast between the crispy and slightly salty seaweed with its tempura batter against the sweet scallop. And when I bit into this, I was surprised to find more sea urchin at the bottom of the ‘ball’. A must try!

3) Assorted sashimi (for 2-3 person), $128 (above) – I would say the variety given for sashimi platter was good for 3, but quantity meant for 2 (since only 2 slices were given for each type). And variety included flat fish, different cuts of tuna except chutoro, etc. The fishes were fresh and good. Although the colour of the sea urchin did not look too appetizing, it tasted okie.

4) Kanpachi (amber jack), $30 (above) – And from the grill section of menu, we ordered the kanpachi cheek. Fresh and juicy. A simple but well executed dish.

5) Hot himi udon from Toyama, $15 (above)

6) Hosomaki, $12 (above) – Sushi roll with mentaiko fish egg.

7) Brown sugar parfait, $12 (above)

8) Dessert of the day, $12 (above) – And the texture of the milk pudding was not what I had in mind. I expected pudding to be smooth and silky, but the one at G-ONE had texture very similar to freshly made tofu. Out of curiosity, I enquired with the staff and was told that the pudding is made of milk, sugar and gelatin. And served with the milk pudding was carrot sauce.

Was it a good move by chef Goto to go casual? Well, I personally preferred GOTO over G-ONE. For some odd reason, G-ONE came across as an izakaya rather than a casual eating joint. When my Jap-foodie-GF was looking at the menu, we had a pretty hard time choosing what we wanted. I imagined it will be worse had I come with my family since they probably would want to order interesting mains like bento or chirashi too. But the mains at G-ONE are pretty limited. There’s only 4 types of noodle (of which most are plain) and 1 rice dish. I won’t really call it a rice dish too cause it’s grilled rice ball.

So in that sense, G-ONE makes a good upscale izakaya.

G-ONE RESTAURANT & BAR
14 Ann Siang Road, Singapore
6438 1553
Overall: 7
Opening hours:-
Food/Beverage: 7
Mon – Sat : 11:30 – 15:00 (Lunch)
Ambience: 7
Mon – Sat : 18:00 – 22:30 (Dinner)
Value: 7
* Closed on Sun
Service: 7