Get $3 Japanese Oysters, Truffle Scallop Sushi Taco And More In Yishun

Kenji Taco Sushi has DIY sushi tacos at Northpoint City

A cross between a sushi and a taco, the “sushi taco” is a rare sight in Singapore. If you’re interested in trying it, make sure you check out Kenji Taco Sushi, a stall tucked away in Northpoint City’s Kopitiam.

There are two ways of ordering your sushi taco at the stall. You can either order it DIY, which means you get to choose your own toppings and sauces, or select one of their eight set creations. Regardless of what you get, your taco uses a piece of deep-fried seaweed as its shell—think hard-shell tacos, but with a brinier and more umami taste.

A good dish to start with is the California ($4.80) taco, which has rice, tamago, crab sticks and more encased in a wonderfully crunchy seaweed shell. It’s an interesting take on the California roll, and I’m of the opinion that it’s an improvement on that popular sushi dish.

The stall also offers several seafood-based tacos, including Ebi Mentai ($5.80) and the ever-popular Truffle Scallop ($5.80). Our favourite, however, is the Spicy Salmon ($6.80), as it features chunky and fresh salmon cubes that are blow-torched, and then slathered in an irresistible spicy mayo sauce.

For those who want to double down on the seafood flavour, the Chuka Wakame ($4.80) taco is the dish to go for. Salty, sweet, and oh-so-refreshing, the seasoned seaweed filling here is just a joy to eat.

Image credit: @karenkohh

Fans of oysters will want to try the fresh Japanese Hyogo Oysters, too. While they go for $3.90 a piece, those dining in a larger group can get the 12 pieces for $39.60—that’s just $3 for one oyster!

For more unique takes on Japanese food, check out our Onigirazu Don review. If you’re a fan of unagi bowls, read our Unatoto review.

Address: 930 Yishun Avenue 2, #B2-12, Northpoint City North Wing, Singapore 769098
Opening hours: Daily 10.30am to 9pm
Website
Kenji Taco Sushi is not a halal-certified eatery but uses no pork or lard.

Photos taken by Zi Hui Tan.
This was an independent visit by Eatbook.sg.