May 8, 2025

SINGAPORE: KAMOSHITA

I came across KAMOSHITA from social media; it featured the steaming hot Oden on its first carousel photo post. Immediately, I marked down this place and hoping to make a visit if I am in Singapore one day.

And yes, I made it here!

KAMOSHITA

Located at Neil Road which is near to the Maxwell Hawker, KAMOSHITA is an izakaya sake bar specializing in Oden and dishes made by incorporating fermented ingredients such as koji and miso. I must say KAMOSHITA offers izakaya dishes to a new next level. From warm tapas to cold tapas, a full page of warm oden to tummy fillers – kaisendon, udon and claypot rice, and they even have homemade cheese!

If you love oden and have no idea where to start, just ask for Omakase Oden that comes with 5 kinds of oden, priced at SGD 25 per pax. If you are in the mood for something special and indecisive what to pick up, you can opt for their Omakase course!

Seated inside here literally transported me back to Japan. The atmosphere and the vibe, the scent and the flavours, they were all so amazing! This is the type of izakaya place I wish we could have it in KL too.

First thing first, a carafe of sake for us!

Burdock, Sun-dried Tomato & Anchovy Koji-Yeast Kinpira (SGD 8)

Cream Cheese socked in Miso (SGD 10)
I need to try making this at home! Never know cream cheese and miso compatible so well! It works great as sake pairing dish!

Daikon (SGD 5)
My love for daikon; simmered into soft juicy radish “steak”, easily cut through with chopsticks. Plated beautifully in the colourful ware, and garnished with the dancing bonito flakes. Warm and comforting.

Konjac Noodle (SGD 6)

Tofu (SGD 5)

Fish Cake (SGD 6)
Pillowy soft fish cakes like a sponge soaked up load of the oden’s dashi broth. The broth oozed out as I bite in.

Deep-fried Sweet Potato (SGD 9)
Sweet potato deep fried into golden perfection, fluffy sweet inside with crispy outer skin.

Smoked Pork Belly marinated in Koji Yeast (SGD 16)
Ahh, this was so good! Tender, smoky, flavourful grilled pork belly slices.

Ochazuke with Sea Bream (SGD 22)
The sea bream dressed with the special goma sauce, topped with lots of sesame seeds and chopped spring onions. It was so heart-warming and so similar to the flavours I got in Japan! Truly comforting after pouring in the hot piping dashi over the sea bream and rice.