DIY Your Own Mochi Bowl At Isetan Scotts’ Japanese Fair Till 13 Aug

Inuwashi & Kuroyuri has DIY mochi bowls at Isetan Scotts

Mochi fans, heads up: You can now get DIY mochi bowls from Inuwashi & Kuroyuri, a brand from Ishikawa Prefecture, Japan, at the Isetan Scotts Omiyage Fair until 13 August 2026.

Each customisable mochi bowl is priced at $0.35 per 10g, with regular (90g) and large (120g) portions available. Go ham with the selection of toppings, from fresh fruits such as strawberries, mangoes, and cherries, to kinako, aka Japanese roasted soybean powder.

A highlight is the syrup counter, where you can dress up your mochi with matcha syrup, kuromitsu (traditional Japanese black sugar syrup), maple syrup and more.

Our two bowls racked up $14.05 in total. The first came with sweet soy sauce glaze, fresh strawberries, strawberry syrup, and kinako, while the second featured red bean, kiwi, nata de coco, strawberries, and matcha sauce.

The mochi itself was the star of the show. Unlike pre-packed versions, it’s made fresh on the spot, with the Japanese team preparing batches throughout the day. Each piece was soft and pillowy, with a satisfyingly stretchy bite.

The pop-up also features live mochi pounding sessions, happening at 5pm from Monday to Thursday, and 1pm and 5pm from Friday to Sunday. These sessions tend to draw crowds, so you may want to arrive early if you want to catch one!

Besides mochi, shoppers can also find other Japanese treats and drinks at the fair, including sake and umeshu. Do note that the Omiyage festival runs till 13 August, so you’ll want to head down soon before it’s over.

In other food news, Tian Bakehouse has opened in Chinatown with affordable shio pan and sourdough! For more dining options in the area, check out our Orchard Road food guide.

Address: 350 Orchard Road, Shaw House, Singapore 238868
Opening hours: Daily 10am to 9pm
Website
Inuwashi & Kuroyuri is not halal-certified.

Photos taken by Rishav Chakraverty.
This was an independent visit by Eatbook.sg.

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.