Yonehachi at Takashimaya Shopping Centre offers an authentic Japanese okowa (glutinous rice) dining experience in the heart of Orchard Road. This comprehensive guide covers everything from the restaurant’s unique positioning to detailed dish analysis and recipes you can try at home.
Restaurant Overview
Name: Yonehachi (おこわ米八)
Location: B2 Takashimaya, Ngee Ann City, 391 Orchard Road, Singapore 238873
Cuisine Type: Japanese (Specialty: Okowa)
Price Range: $$ (Moderate – $16.90 to $18.90 for sets)
Operating Hours: 10:00 AM – 9:00 PM Daily
Contact: +65 6333 8227
Nearest MRT: Somerset, Orchard
The Concept: Understanding Okowa
What is Okowa?
Okowa (おこわ) is a traditional Japanese dish made from mochigome (glutinous/sticky rice) that has been steamed rather than boiled. The word “okowa” comes from “kowameshi,” meaning “hard rice,” referring to its firmer, chewier texture compared to regular steamed rice.
Historical Context
Okowa has been a celebratory dish in Japan for centuries, often served during festivals, holidays, and special occasions. Different regions of Japan have their own variations, incorporating local ingredients such as chestnuts in autumn, bamboo shoots in spring, or red beans for auspicious celebrations.
Nutritional Benefits
- Higher Protein: Glutinous rice contains more protein than regular rice
- Sustained Energy: The complex carbohydrates provide longer-lasting energy
- Fiber Content: When combined with ingredients like chestnuts and vegetables, okowa becomes a fiber-rich meal
- Low Fat: Traditional okowa preparations are naturally low in fat
- Mineral Rich: Ingredients like red beans add iron and magnesium
Ambience & Atmosphere Analysis
Physical Setting
Yonehachi operates within the unique “mini restaurant” zone at Takashimaya B2’s Food Village. This area represents a hybrid dining concept that falls between a traditional food court and sit-down restaurants.
Spatial Characteristics:
- Booth-style operation: Food preparation happens in an open booth where customers can observe the cooking process
- Assigned seating: Unlike typical food courts, diners receive assigned tables specific to their restaurant
- Steam display: The signature okowa rice varieties are kept steaming hot on display, creating visual appeal and aromatic allure
Atmosphere Rating: 3/5
Strengths:
- Peaceful dining environment compared to the main food court
- No table-sharing required, providing privacy for intimate meals
- Visual appeal of displayed ingredients and steaming rice
Limitations:
- Being in a basement level, natural lighting is absent
- The open booth concept means less enclosure than a traditional restaurant
- Ambient noise from neighboring establishments can filter through
The “Goldilocks Zone”
The review aptly describes Yonehachi as the “Goldilocks” option at Takashimaya – not too fancy, not too casual. This positioning serves several customer needs:
- Time-conscious diners: Faster than upscale restaurants like Crystal Jade or Hanare
- Budget-conscious patrons: More affordable than premium dining options
- Privacy seekers: More intimate than the crowded main food court
- Quality enthusiasts: Better food quality than typical food court fare
Comparative Context
The presence of Nakajima Suisan (grilled fish specialist) nearby, which often has queues, highlights Yonehachi’s advantage as a less crowded alternative while maintaining quality standards.
Complete Menu Analysis (2025)
Menu Structure
Yonehachi’s menu has remained remarkably consistent since 2015, with minor price adjustments and some ingredient variations. This consistency speaks to a well-tested formula and customer satisfaction.
Featured Sets
1. Shio Salmon Shokado Set – $18.90
Components:
- Choice of okowa (chestnut, salmon, red bean, or seasonal)
- Grilled salted salmon (shio salmon)
- Japanese side dishes (typically includes pickles, vegetables)
- Miso soup
- Small dessert or fruit
Best Okowa Pairing: Chestnut okowa (as recommended by reviewers)
2. Chicken Cutlet Shokado Set – $16.90
Components:
- Choice of okowa
- Panko-breaded chicken cutlet (tori katsu)
- Side dishes and accompaniments
- Miso soup
- Small dessert or fruit
Recommended Pairing: Red bean or plain okowa (to avoid competing flavors)
Okowa Varieties Available
- Chestnut Okowa (Kuri Okowa)
- Seasonal specialty (typically autumn/winter)
- Sweet Japanese chestnuts mixed with glutinous rice
- Naturally sweet, fragrant profile
- Premium option
- Salmon Okowa (Sake Okowa)
- Flaked salmon mixed throughout the rice
- Savory, umami-rich option
- Contains some soy sauce seasoning
- Red Bean Okowa (Sekihan)
- Traditional celebratory dish
- Azuki beans give a subtle sweetness
- Rice takes on a pink hue from the beans
- Symbol of good fortune in Japanese culture
- Plain/Seasonal Okowa
- Rotating seasonal ingredients
- May include bamboo shoots, mushrooms, or vegetables
- Changes based on ingredient availability
Pricing Strategy
The $16.90 to $18.90 price range positions Yonehachi in the mid-range category for Orchard Road dining:
- Value Proposition: Complete set meal with multiple components
- Comparison: More expensive than food court ($8-12) but cheaper than sit-down restaurants ($25-40)
- Perceived Value: High due to specialty ingredients like Japanese chestnuts
Detailed Dish Analysis
Shio Salmon Shokado Set with Chestnut Okowa
Visual Presentation
The Shokado box (traditional Japanese compartmentalized bento) creates an elegant presentation with clear separation of components, allowing each element to shine visually and preventing flavor cross-contamination.
Component Breakdown
1. Chestnut Okowa
- Appearance: Golden-brown chestnuts nestled in pearly glutinous rice
- Texture: Sticky yet individual grains, chestnuts provide creamy contrast
- Flavor Profile:
- Natural sweetness from chestnuts (no added sugar needed)
- Nutty, earthy undertones
- Slight fragrance of steaming process
- Temperature: Served hot, maintaining optimal texture
- Reviewer’s Note: “Looked and tasted lovely – sweet and fragrant”
Chestnut Quality Assessment: The review specifically mentions these are Japanese chestnuts, which are notably different from Chinese or European varieties. Japanese chestnuts (kuri) are:
- Smaller and sweeter
- More tender when cooked
- Highly aromatic
- Rare to find in Singapore restaurants (making this a unique offering)
2. Shio Salmon (Grilled Salted Salmon)
- Preparation Method: Lightly grilled
- Seasoning: Salt-based (shio means salt in Japanese)
- Cooking Level: “Just nice to be cooked” – indicating precise timing
- Exterior: Light golden crust from grilling
- Interior: Moist, flaky fish
- Flavor Balance: The saltiness complements the sweet okowa perfectly
Cooking Technique Analysis: The light grilling suggests a high-heat, short-duration cooking method that:
- Preserves moisture within the fish
- Creates Maillard reaction on surface for flavor depth
- Avoids overcooking which can make salmon dry
- Maintains omega-3 fatty acids better than deep frying
3. Side Dishes Typical Japanese set meals include:
- Tsukemono (pickles): Palate cleanser, provides acidity
- Vegetable preparations: Often include daikon, cucumber, or seasonal vegetables
- Small protein: Sometimes includes tamagoyaki (egg) or tofu
4. Miso Soup Standard accompaniment providing:
- Warmth and comfort
- Umami depth
- Digestive benefits from fermented miso
Overall Harmony Score: 9/10
The combination of sweet chestnut okowa with savory, lightly salted salmon creates an exemplary balance. The grilled preparation method adds textural contrast while the okowa provides a satisfying, substantial base.
Chicken Cutlet Shokado Set with Salmon Okowa
Component Analysis
1. Salmon Okowa
- Preparation: Salmon flakes mixed into rice
- Reviewer Feedback: “Would have preferred chunky pieces with some texture”
- Implication: The salmon appears to be finely flaked or shredded, creating a more homogeneous mixture rather than distinct salmon chunks
- Flavor Distribution: Even throughout the rice, providing consistent taste in every bite
- Seasoning: Likely includes soy sauce or dashi for umami enhancement
Textural Consideration: The fine mixing of salmon creates a softer, more uniform texture that some diners may find less interesting than chunkier preparations. However, this ensures no bite is without salmon flavor.
2. Chicken Cutlet (Tori Katsu)
- Breading: Panko (Japanese breadcrumbs)
- Cooking Quality: “Nicely cooked and remained tender”
- Texture: Crispy exterior with juicy interior
- Cut: Typically sliced for easy eating with chopsticks
Quality Indicators: Tender chicken suggests:
- Proper brining or marinating before breading
- Optimal frying temperature (around 170-180°C)
- Fresh chicken, not previously frozen
- Adequate resting period after frying
3. Accompaniments Standard for chicken katsu sets:
- Tonkatsu sauce: Sweet-savory brown sauce
- Shredded cabbage: Traditional accompaniment providing freshness and crunch
- Japanese mustard (karashi): Optional spicy element
Overall Harmony Score: 7/10
This combination presents a slight flavor redundancy with both okowa and main protein featuring salmon. The chicken cutlet, while well-executed, doesn’t create as interesting a contrast as the salmon-chestnut pairing. The reviewer’s preference for chunkier salmon in the okowa reflects this desire for more textural variety.
Service Quality Analysis
Service Rating: 3/5
Ordering Process
- Counter-based system: Orders placed at booth counter
- Payment: Made at time of order
- Table assignment: Staff directs diners to designated tables
- Efficiency: Appears streamlined for quick turnover
Service Characteristics
Positive Aspects:
- Clear ordering process
- Minimal wait time compared to queued restaurants like Nakajima Suisan
- Food display allows visual selection
Areas for Improvement (inferred from moderate rating):
- Limited table service after seating
- Minimal interaction beyond order-taking
- Self-service elements (water, condiments likely self-serve)
- No reservations system
Comparison to Service Styles
- More service than: Food courts (completely self-service)
- Less service than: Full-service Japanese restaurants with table ordering and multiple check-ins
The 3/5 rating reflects a functional, efficient service model that prioritizes speed and turnover over personalized attention. For lunch dining in a mall setting, this is often the preferred balance.
Value Assessment
Value Rating: 4/5
Price-to-Portion Analysis
At $16.90-$18.90 per set, Yonehachi offers:
- Complete meal: Main protein, substantial rice portion, sides, soup
- Specialty ingredients: Japanese chestnuts, quality salmon
- Central location: Orchard Road premium location factor
- Sit-down comfort: Assigned seating, no rushing
Comparative Value Matrix
| Comparative Value Matrix | |||
| Dining Option | Price Range | Value Score | Notes |
| Takashimaya Food Court | $8-12 | 45780 | Cheaper but more crowded, shared tables |
| Yonehachi | $16.90-18.90 | 45781 | Good balance of quality and price |
| Crystal Jade (same mall) | $25-40 | 45780 | Higher quality but significantly more expensive |
| Hanare by Takayama | $40-80 | 45781 | Premium experience at p |
What Justifies the Price?
- Ingredient Quality: Japanese chestnuts are rare and expensive imports
- Preparation Complexity: Steaming glutinous rice requires specific techniques
- Location Premium: B2 Takashimaya rent is substantial
- Portion Generosity: Sets are filling and complete meals
- Consistency: Menu stability since 2015 suggests reliable sourcing and preparation
Who Gets Best Value?
- Lunch diners seeking quality without excessive time investment
- Shoppers needing convenient, satisfying meal during Orchard Road visits
- Health-conscious eaters wanting balanced, less oily Japanese food
- Solo diners or couples who prefer not to share tables
- Japanese food enthusiasts seeking authentic regional dishes
Okowa Recipe: Make it at Home
Traditional Chestnut Okowa (Kuri Okowa)
This recipe replicates the style served at Yonehachi for 4 servings.
Ingredients
For the Rice:
- 400g mochigome (glutinous/sweet rice)
- 360ml water (or dashi for more flavor)
- 1 teaspoon salt
- 1 tablespoon sake
- 1 teaspoon mirin
For the Chestnuts:
- 200g Japanese chestnuts (or substitute with peeled roasted chestnuts)
- If using fresh chestnuts: 1 teaspoon salt for boiling water
Optional Enhancements:
- 1 tablespoon black sesame seeds (for garnish)
- 2 tablespoons edamame beans (for color contrast)
Equipment Needed
- Steamer basket and pot (or rice cooker with steaming function)
- Large bowl for soaking
- Cheesecloth or thin cotton cloth
- Sharp knife (for chestnut preparation)
Detailed Preparation Steps
Step 1: Prepare the Chestnuts (If Using Fresh)
Timeline: 30-40 minutes
- Boiling Method: Bring a pot of water to boil with 1 teaspoon salt
- Score an X on the flat side of each chestnut with a sharp knife
- Boil chestnuts for 20-25 minutes until tender when pierced
- Drain and let cool slightly
- Peel both outer shell and inner brown skin while still warm
- Cut each chestnut in half or quarters depending on size
- Set aside in cold water to prevent discoloration
Chef’s Note: Pre-peeled vacuum-packed chestnuts available at Japanese supermarkets can save significant time and are acceptable substitutes.
Step 2: Prepare the Glutinous Rice
Timeline: 2-8 hours (mostly passive soaking time)
- Washing: Place mochigome in a large bowl
- Cover with cold water and gently swirl with your hand
- Water will become cloudy – drain carefully
- Repeat washing 3-4 times until water runs relatively clear
- Soaking: Cover washed rice with fresh cold water
- Soak for minimum 2 hours (ideal: 6-8 hours, or overnight)
- Draining: Pour rice into a fine-mesh strainer
- Let drain completely for 15-30 minutes
Why This Matters: Soaking allows the rice grains to absorb water evenly, ensuring uniform cooking and achieving the characteristic sticky yet individual grain texture.
Step 3: Season the Rice
Timeline: 5 minutes
- In the drained rice, add:
- 360ml water (or dashi for umami depth)
- 1 teaspoon salt
- 1 tablespoon sake
- 1 teaspoon mirin
- Gently mix to distribute seasonings
- Let sit for 10 minutes to allow absorption
Step 4: Prepare Steaming Setup
Timeline: 10 minutes
- Fill steamer pot with water (about 5cm depth)
- Bring water to a rolling boil
- Line steamer basket with cheesecloth, leaving overhang on sides
- This prevents rice from falling through and makes removal easier
Step 5: Steam the Okowa
Timeline: 40-50 minutes
- First Steaming (30 minutes):
- Transfer seasoned rice into cheesecloth-lined steamer
- Spread evenly, creating a flat surface
- Fold cheesecloth over top of rice
- Cover steamer with lid
- Steam over high heat for 30 minutes
- Maintain water level, adding boiling water if needed
- Adding Chestnuts:
- After 30 minutes, carefully open steamer
- Nestle drained chestnut pieces throughout the rice
- Gently press them slightly into the rice
- Re-cover with cheesecloth and lid
- Final Steaming (10-15 minutes):
- Continue steaming until chestnuts are heated through
- Rice should be glossy and sticky
- Test doneness: rice should be chewy but not hard
Step 6: Finishing Touches
- Remove from heat
- Let rest covered for 5 minutes
- Carefully transfer to serving bowl using the cheesecloth
- Fluff gently with rice paddle or fork
- Garnish with black sesame seeds if desired
Serving Suggestions
Traditional Presentation:
- Serve in individual bowls while hot
- Pair with grilled fish (salmon, mackerel, or sanma)
- Include pickled vegetables and miso soup
Modern Variations:
- Shape into onigiri (rice balls) when cooled slightly
- Pack into bento boxes for lunches
- Serve with tonkatsu or teriyaki chicken
Storage Instructions
- Refrigerator: Store in airtight container for up to 3 days
- Reheating: Steam for 5-7 minutes or microwave with damp paper towel
- Freezing: Wrap portions in plastic wrap, freeze up to 1 month
- From Frozen: Steam 10-12 minutes without thawing
Alternative Okowa Recipe: Salmon Okowa (Sake Okowa)
Ingredients
Rice Base:
- 400g mochigome
- 360ml dashi stock
- 1 teaspoon salt
- 2 tablespoons sake
- 1 tablespoon soy sauce
Salmon:
- 200g fresh salmon fillet
- 1 teaspoon salt
- 1 tablespoon sake (for marinating)
Garnish:
- 2 tablespoons edamame
- 1 tablespoon white sesame seeds
- Shredded nori (optional)
Quick Method Instructions
- Prepare Salmon:
- Season salmon with salt and sake
- Let marinate 15 minutes
- Grill or pan-sear until cooked through
- Cool slightly, then flake into chunks (not too fine)
- Remove any bones
- Prepare Rice:
- Wash and soak mochigome as in chestnut recipe
- Mix with dashi, salt, sake, and soy sauce
- Steam:
- Steam rice for 30 minutes
- Add salmon chunks on top
- Continue steaming 10 minutes
- Gently fold salmon into rice (avoid over-mixing)
- Serve:
- Garnish with edamame, sesame seeds, and nori
- Serve hot
Pro Tip for Chunky Texture
To address the reviewer’s preference for chunkier salmon pieces:
- Use thicker salmon cuts (at least 2cm thick)
- Don’t over-flake – keep pieces around 1.5-2cm
- Add some pieces halfway through final steaming
- Add remaining pieces just before serving
- This creates varied textures throughout
Cooking Technique Deep Dive
The Science of Steaming Glutinous Rice
Why Steam Instead of Boil?
Texture Control:
- Steaming: Each grain remains distinct while becoming sticky
- Boiling: Creates mushy, overly soft texture
- Steam heat: More gentle and even than direct water contact
Moisture Management:
- Steaming prevents oversaturation
- Allows for precise moisture content
- Results in characteristic “mochi-mochi” (pleasantly chewy) texture
Flavor Preservation:
- Water-soluble flavors aren’t leached out
- Seasonings remain concentrated
- Natural sweetness of rice is enhanced
Temperature Considerations
- Optimal Steam Temperature: 100°C (212°F)
- Rice Core Temperature: Should reach 95-98°C
- Chestnut Addition: Maintains around 85-90°C to prevent breakdown
Common Mistakes and Solutions
| Common Mistakes and Solutions | ||
| Problem | Cause | Solution |
| Rice too hard | Insufficient soaking | Soak minimum 2 hours, preferably overnight |
| Rice too mushy | Too much water added | Use 1:0.9 rice-to-water ratio |
| Uneven cooking | Uneven rice layer | Spread rice evenly, maximum 5cm depth |
| Burnt bottom | Direct heat contact | Always use steamer basket with water underneath |
| Chestnuts break apart | Added too early | Add chestnuts after initial r |
Nutritional Information (Estimated)
Shio Salmon Shokado Set with Chestnut Okowa
Per Serving (complete set):
- Calories: 650-720 kcal
- Protein: 32-36g (from salmon and rice)
- Carbohydrates: 95-105g (primarily from glutinous rice and chestnuts)
- Fat: 12-16g (mainly from salmon omega-3s)
- Fiber: 4-6g (from chestnuts and vegetables)
- Sodium: 800-1000mg (from salt seasoning and miso soup)
Macro Breakdown:
- Carbohydrates: 60%
- Protein: 20%
- Fat: 20%
Health Benefits Analysis
Positive Aspects:
- High-Quality Protein: Salmon provides complete amino acid profile
- Omega-3 Fatty Acids: Heart-healthy fats from salmon
- Complex Carbohydrates: Sustained energy release
- Antioxidants: From chestnuts (vitamin C, vitamin E)
- Minerals: Iron and magnesium from rice and chestnuts
- Low Processed Foods: Minimal additives or preservatives
Considerations:
- High Carbohydrate: May not suit low-carb diets
- Moderate Sodium: From seasoning and miso soup
- Caloric Density: Glutinous rice is more calorie-dense than regular rice
Dietary Suitability
- ✅ Pescatarian-Friendly
- ✅ Dairy-Free (naturally)
- ✅ Nut-Free (chestnuts are technically seeds, not nuts)
- ❌ Not Gluten-Free (soy sauce contains wheat)
- ❌ Not Vegan (contains fish)
- ⚠️ Keto/Low-Carb: Not suitable due to rice content
Delivery and Takeaway Options
Current Delivery Status
Based on the review, there is no specific mention of delivery services for Yonehachi. However, here’s what you should know:
Takashimaya Food Hall General Policy
Takashimaya B2 Food Village establishments typically:
- Do not offer individual restaurant delivery through their own services
- May appear on third-party delivery platforms
- Priority focus on dine-in and walk-in takeaway
Checking Delivery Availability
Third-Party Platforms to Check:
- GrabFood: Search “Yonehachi Takashimaya”
- foodpanda: Search “Yonehachi” or “Takashimaya B2”
- Deliveroo: Check Takashimaya restaurant listings
- WhyQ: Specializes in mall food delivery
Takeaway Considerations
Packaging Challenges for Okowa
Why Okowa May Not Travel Well:
- Temperature Sensitivity: Glutinous rice hardens when cold
- Texture Degradation: Steam condensation in closed containers affects consistency
- Reheating Difficulty: Microwave can make glutinous rice rubbery
- Best Consumed Fresh: The “mochi-mochi” texture is optimal immediately after steaming
If Ordering Takeaway
Best Practices:
- Pick up personally rather than delivery (minimize transit time)
- Request separate packaging for soup to prevent sogginess
- Eat within 15-20 minutes for best texture
- If reheating necessary: Steam rather than microwave
Reheating Instructions:
- Place okowa in heatproof dish
- Cover with damp paper towel
- Microwave: 1-2 minutes at 60% power
- Or steam: 3-5 minutes over boiling water
- Fluff gently before eating
Walk-In Takeaway
Advantages:
- Available during all operating hours (10 AM – 9 PM)
- No delivery fees
- Food is fresher
- Can specify packaging preferences
- Better temperature maintenance
Process:
- Go to Yonehachi counter at B2
- Order and specify “takeaway”
- Payment at counter
- Wait time: approximately 5-10 minutes
- Collect packaged meal
Dining Tips and Recommendations
Best Times to Visit
Avoid Peak Crowds:
- Weekday lunch (12:00-1:30 PM): Busiest period
- Weekend afternoons (12:30-2:30 PM): Heavy mall traffic
Recommended Timing:
- Late lunch (2:00-3:00 PM): Less crowded, still fresh food
- Early dinner (5:30-6:30 PM): Good availability, minimal wait
- Weekday mid-afternoon (3:00-5:00 PM): Quietest period
Menu Selection Strategy
First-Time Visitors:
- Start with Shio Salmon Shokado Set + Chestnut Okowa (highest rated combination)
- This showcases the restaurant’s strengths
Return Visitors:
- Try different okowa varieties with each visit
- Seasonal okowa options when available
For Groups:
- Order different sets to share and compare
- Best way to experience variety of okowa types
What to Order Based on Preferences
If you prefer:
- Sweet flavors: Chestnut okowa with any protein
- Savory depth: Salmon okowa with chicken cutlet
- Traditional experience: Red bean okowa (sekihan) with grilled fish
- Lighter meal: Ask if plain okowa option available
Pairing Suggestions
Drinks to Complement Okowa:
- Hot green tea: Cleanses palate between bites
- Barley tea (mugicha): Traditional pairing, slightly nutty
- Sake (if available): Premium option for evening dining
- Cold water: Simple, lets food flavors shine
Comparison with Competitors
Similar Restaurants in Takashimaya
Nakajima Suisan (Grilled Fish Specialist)
- Similarity: Japanese cuisine, B2 location
- Difference: Focus on grilled fish rather than rice dishes
- Price: Comparable ($16-22)
- Wait Time: Often has queues (as noted in review)
- Best For: Fish lovers seeking variety of grilled options
Tampopo Grand
- Similarity: Japanese restaurant in Takashimaya
- Difference: Wider menu including ramen and donburi
- Price: Similar range
- Atmosphere: More traditional restaurant setup
- Best For: Groups wanting diverse options
Okowa Specialists in Singapore
Okomesan (Various Locations)
- Specialty: Also focuses on Japanese rice dishes
- Price: Generally lower ($10-15)
- Style: More casual, donburi-focused
- Comparison: Yonehachi offers more authentic okowa preparation
Japanese Department Store Food Halls
- Isetan Scotts: Has okowa counter
- Takashimaya Food Hall: Packaged okowa available
- Price: More affordable but less fresh
- Best For: Quick grab-and-go rather than dining experience
Historical Context and Evolution
Menu Stability (2015-2025)
The review notes that Yonehachi’s menu structure has remained “consistent” over a 10-year period. This is significant:
Implications:
- Proven Formula: Dishes have stood the test of time
- Customer Satisfaction: No need for major menu overhauls
- Supply Chain Stability: Reliable ingredient sourcing
- Quality Maintenance: Same recipes maintained over years
What Has Changed:
- Some individual items added/removed
- Price adjustments (expected due to inflation)
- Possible seasonal variations in okowa options
Price Evolution Context
While specific historical prices aren’t detailed, a 10-year span in Singapore’s retail environment typically sees:
- 10-20% inflation in food costs
- Rental increases in prime locations
- Import cost fluctuations (especially for Japanese ingredients)
Current pricing ($16.90-$18.90) remains competitive for the location and quality.
Frequently Asked Questions
About the Restaurant
Q: Do I need reservations? A: No, Yonehachi operates on a walk-in basis only. During peak times, there may be a short wait.
Q: Is there a queue system? A: Orders are taken at the counter on a first-come, first-served basis. Unlike Nakajima Suisan, queues are typically minimal.
Q: Can large groups dine here? A: The seating arrangement may limit large groups. For parties of 5+, consider splitting into smaller groups or arriving during off-peak hours.
Q: Is the restaurant child-friendly? A: Yes, the casual atmosphere and rice-based dishes are suitable for families. High chairs availability should be confirmed with staff.
About the Food
Q: What is glutinous rice? Is it gluten-free? A: Despite the name, glutinous rice contains NO gluten. “Glutinous” refers to its sticky texture. It’s safe for people with celiac disease, though soy sauce in some dishes contains wheat.
Q: Can I customize my okowa selection? A: Based on the review, you choose one okowa type per set. Multiple okowa selections would likely require ordering additional sets.
Q: How filling is a Shokado set? A: The sets are designed as complete meals and are generally filling for average appetites. The glutinous rice is more satiating than regular rice.
Q: Are the ingredients authentic Japanese? A: The review specifically notes the chestnuts are Japanese chestnuts, suggesting authentic ingredient sourcing. Other components likely blend imported and local ingredients.
Q: What’s the difference between okowa and regular rice? A: Okowa uses sticky/glutinous rice that’s steamed (not boiled), creating a chewier, more cohesive texture. Regular rice is separate grains that are fluffier.
About Dietary Needs
Q: Are there vegetarian options? A: Not specifically mentioned in the review. Red bean okowa could potentially be vegetarian if served without fish/meat sides. Contact restaurant to confirm.
Q: Can I request less salt? A: While not mentioned, most restaurants accommodate such requests. Best to ask when ordering.
Q: Is nutritional information available? A: Not typically provided by such establishments. The estimates in this guide are based on standard Japanese cuisine preparations.
Practical Questions
Q: How long does a meal take? A: Expect 30-45 minutes total (ordering, waiting for food, eating). Food preparation time is approximately 5-10 minutes after ordering.
Q: Can I take photos? A: The review includes photos, indicating photography is acceptable. Mall dining areas generally permit personal photography.
Q: Is there WiFi available? A: Takashimaya Shopping Centre has WiFi available. Specific strength