Indulge in fatty tuna, black cod & more at NOKA by Tippling Club’s value-for-money S$80 lunch omakase

by Christabel Tan

I’ve always found it hard to say no to Japanese omakase, or what I call “elevated mystery meals”, especially on special occasions.

If you can relate, here’s a new spot worth adding to your (ever-growing) list of restaurants offering omakase under S$100 in Singapore — NOKA by Tippling Club.

noka by tippling club
Photo: NOKA

Perched on the seventh floor of Funan AKA the rooftop garden and urban farm, the modern Japanese restaurant is best known for offering fun and innovative ingredient-focused dining experiences, with the most recent addition to the menu being the 7-course Lunch Omakase priced at just S$80++ per diner.

Although changes to the menu are to be expected, given that seasonal ingredients are flown in at least twice weekly (it is omakase after all), here’s what you can expect when you drop by NOKA for this value-for-money lunch offering:

Photo by Confirm Good

We started off with Scallop Snow Crab, comprising a seared, perfectly plump scallop, a fermented bamboo shoot, and Japanese snow crab enrobed with shungiku (crown daisy or chrysanthemum greens) in yuba (beancurd skin).

This was served atop white fungus and a zingy vinegar jelly made with dashi, mirin, and other umami flavours — all that good stuff.

Photo by Confirm Good

Two courses were then served together, the first of which is delicate and clean-tasting Hirame (flounder) topped with ikura, menegi (Japanese green onion bud), and hanaho flowers (of the Shiso plant).

I was a sucker for the latter — Amaebi (sweet shrimp), served with myoga (ginger flower) and greens from the edible garden (Okinawan spinach, in our case).

noka by tippling club
Photo by Confirm Good

Buttery black cod then took centre stage in the form of the Gindara Saikyo Miso, served alongside enoki mushroom tempura, nori-blended puffed wild rice, and the surprising pièce de résistance — rich, creamy, and intensely flavourful sauce made from deep-fried cod bones that were boiled for up to seven hours. Hello, collagen!

I almost licked the entire plate clean.

Photo by Confirm Good

This was followed by NOKA’s unique take on a classic handroll, the Unagi Rice Cracker, comprising eel, cucumber, rice, and a savoury sushi rice cracker.

Photo by Confirm Good

Even before I could utter the words “oishi“, the meal was already (and unfortunately) coming to an end.

Tuna is my favourite type of fish to enjoy raw, so I was more than happy to be greeted by the final savoury dish of the afternoon, the Negitoro Monaka — deliciously fatty minced tuna with diced wasabi, avocado, and sushi rice stuffed into a monaka (rice cracker), finished off with black tobiko for a touch of elegance.

noka by tippling club
Photo by Confirm Good

The meal came to a close with Seasonal Fruit (that changes weekly) — I hope you get to try this umeshu-infused Japanese melon and Japanese persimmon too.

This was one exquisite yet value-for-money omakase at NOKA I’ll look fondly back at — perhaps I’ll even try tackling the 17-course menu (with sake pairings included) next!

Reservations can be made here.

NOKA by Tippling Club
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???? Funan 109 North Bridge Rd #07-38 (Lift Lobby A), Singapore 179097
???? 11.30am–2.30pm, 6pm–10pm (Tue to Sun), Closed on Mon

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