Komachi: A cosy Orchard Plaza izakaya where you can point to order
If you’ve ever gone to an izakaya and been overwhelmed by the variety of dishes available, the cosy newish Komachi at Orchard Plaza, which earlier this year, might be for you.
What sets this izakaya apart is that it focuses on smaller dishes, such as oden and fried goodies, and they are neatly lined up on the counter.
We guess that means you can do your usual cai-fan-style of pointing at a dish and going “zhe ge, na ge” (this one, that one) when ordering!
Komachi is located on the third floor, just a few doors down from our favourite Al Solito, known for its incredibly friendly lady boss.
If you enjoy Al Solito’s vibe — small, intimate, and unpretentious — then Komachi will give you more of the same, as you can see the staff chatting freely and drinking with customers.
Most importantly, the music is very upbeat and fun. We even heard the Digimon theme song playing at one point!
Dishes mostly around S$15 and below
Those who like to enjoy more variety will be quite comfortable with Komachi’s format, with a good assortment of dishes on both the regular and rotating specials menu — the majority are priced around S$15 and below, too.
Do note that, like at many traditional izakayas, otoshi is mandatory. Otoshi is basically an appetiser that serves as a table charge.
However, Komachi’s otoshi (S$14) was actually quite solid, with a trio of chutoro (medium fatty tuna), beancurd skin, and pickled bamboo shoots.
The bamboo shoots in particular were so addictive — we would order it, even if it wasn’t mandatory!
As for ordering off the menu, the specials change quite regularly. In fact, we visited after hearing about an ikura and uni rice bowl that was just S$12, but it was no longer available.
If it’s carbs and umami you want, though, we thought the salmon roe and cheese risotto (S$12) from the specials menu was an excellent choice.
The texture is a bit viscous, but not quite clumpy, while the cheese imbues a light butteriness — pops of ikura umami complement the cheese’s richness too!
Another dish we really enjoyed was the salmon shiokara (S$10) from Komachi’s regular menu.
Shiokara is a dish where small pieces of meat are served in a fermented concoction made out of the animal’s innards.
It might sound intimidating, but the salmon was chunky and tender, and every bite was filled with savoury oomph and depth. Addictive pairing with drinks, indeed!
Also on the regular menu is the oden, available either in portions of three kinds (S$12) or five kinds (S$15).
One thing to note is that Komachi’s oden broth is actually much saltier than the usual crisp and comforting dashi broth — perhaps so it pairs better with drinks.
Of the five, our picks were the soft daikon (radish) and the mochi pouch which bursts with soup, while hiding a chewy, sticky interior.
There are also fried items available on Komachi’s menu, though what’s available seems to be dependent on the day’s selection.
During our visit, we ordered both the chicken nanban (S$10) and crab cream croquettes (S$8 per piece).
The former had huge, juicy chunks of chicken, drenched in a piquant mayo-based sauce, while the latter had a delectably sweet and creamy filling and airy, crunchy batter.
You might have noticed that all the dishes we ordered were S$15 and below — we’ll say that’s pretty reasonable, considering how expensive Japanese food can get, even in smaller izakayas.
Consider popping by Komachi if you’re planning a night out with drinks — and try to strike up a chat with the friendly host, Raiku-san!
For more ideas on what to eat, read our stories on the viral Thai chicken noodles that just landed in Singapore and the heartwarming story of iconic gelato brand Creamier!
Wed 6pm - 12am
Thu 6pm - 12am
Fri 6pm - 12am
Sat 6pm - 12am
Sun 6pm - 12am
- Somerset
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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