Press
“Nom on lighter, cleaner-tasting seafood to start, before progressing to fattier cuts of sashimi, with premium ingredients like Hokkaido scallop with yuzu kosho, hamachi with nikiri glaze, and engawa with miso glaze. If you’re after a more luxurious experience, top up to enjoy the signature uni handroll, adorned with caviar and gold leaf flakes; or go for the rich seared foie gras handroll brushed with a garlic soy glaze and a touch of spicy leek.”
— Best new restaurants in Singapore, Time Out
“Contemporary Japanese restaurant Toku Nori is the new place to head to for handrolls.”
“Home-grown handroll bar Toku Nori takes inspiration from Singapore’s iconic black pepper crab in its latest handroll offering.”
“Ask any Singaporean if they know a good Hand-Roll bar, and you might have a chance to share more about Toku Nori Bar! This Telok Ayer restaurant serves fresh hand rolls to shout about.”
“餐馆提供的手卷口味相当精彩，各种食材的组合运用颠覆手卷的既定想象，用一种轻松料理形式和态度演绎各种食材，让人们放下拘谨，自在舒适地品味食材本身的美好。”
— 联合早报
“The uni stack handroll, topped with 30 grams of Hokkaido uni, caviar and gold leaf, is pure indulgence; there is also the foie gras handroll, which comes with a garlic soy glaze. Otherwise, fill up on other izakaya bites, and if you want something filling, opt for rice bowls such as the Toku Wagyu don. Wash it down with plenty of sake, of course.”
— Tatler
“The Engawa handroll, which features the fin muscle of the Hirame. It’s a very precious cut of meat because each flounder has only four tail fins, making it highly valued! The fish has a rich and fatty flavour. Plus, it melts in your mouth like butter as you bite into it.”
— a+
“Don’t miss my favourite Engawa Handroll, made from the fin of the flounder, this rare ingredient is luxuriously premium and lush. Torched slightly to render down the fats and give it that extra smoky flavour, this bit of the fatty fin, for the lack of better words, melts in your mouth.”
— Yahoo!
“The Wagyu beef, with its unmatched richness, melts almost instantly, delivering deep, meaty notes that blend with the creamy, oceanic burst of the uni. The combination of these rich ingredients results in a delicate mix of flavours and textures, making the Wagyu & Uni handroll a true work of culinary art.”
— Seth Lui
“If you’re looking for a Japanese meal with a bit of a modern touch, we reckon this new restaurant will probably be right up your alley. It’s cosy, the hand rolls are well-made and the open-kitchen experience is charming — save this for your next date night.”
“The Engawa was a collective favourite thanks to the addition of roast garlic and shiro miso. My colleague and I also found the lightly seared slices of fluke fin in this to be of great quality.”
— Eatbook
“Toku Nori is a vibey 2-storey izakaya bar tucked away in a heritage shophouse, and you get to watch the action up close as all handrolls are freshly made to order right in front of you. The traditional Japanese decor and up-close counter seating is reminiscent of an omakase restaurant, which makes this a great spot to consider for dates, meetings, or any gathering, really.”
— SHOUT
“Tori Nori is a cool new space to satisfy your Japanese food cravings, amidst the hustle and bustle of Telok Ayer Street. Besides, you get to watch the friendly chefs in live action, and simply chime in if you have any dietary preferences.”
“Toku Nori is a new hand roll bar that has just emerged in Telok Ayer, joining the many institutional restaurants and bars in the vicinity. You’re gonna want to put this on your radar.”
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