Last December, after binge-watching Le Grand Maison, we visited Terra—a Japanese-Italian restaurant that, while not exactly Japanese-French like in the series, still satisfied our craving for Japanese-European cuisine. Little did we know that right across from Terra was Pulsii Woodfire Grill, which was an actual Japanese-French restaurant. They have since rebranded as Pulsii French Bistro & Bar, now serving French-style small plates infused with Japanese finesse!
The man behind Pulsii is Chef Daisuke Yoshikawa, a Yokohama-born talent. He honed his skills in some of Tokyo’s most revered Michelin-starred kitchens before continuing his culinary adventure in Singapore. We had met him before when he was working with Chef Takashi Okuno at Luka.
He was there for seven years before establishing Pulsii. His intent is to create a casual dining space where Japanese ingredients, woodfire cooking, and French finesse come together in small plates to titillate both the eyes and the palate.
French Canapes
After a quick introduction to the Chef’s Canapés which consisted of three small bites of the day, we were next served another trio of small bites that showcased Chef Daisuke’s take on French-Japanese tapas.
The Brandade Croquettes featured a golden, crispy shell encasing a blend of salt cod and potato. It was essentially the French version of the Spanish Croquettas de Bacalao. It was balanced by a tangy onion relish to cut through the richness.
The Chicken Liver Mousse featured chicken liver blended with butter, cream, and sherry which was elegantly piped onto toasted brioche and topped with a whisky-infused apple and raisin jam. It’s the kind of thing which you wish you had a few more pieces of.
Finally, we had the Uni Seaweed Brioche where creamy fresh uni is placed on top of a seaweed-infused brioche. What took it to the next level was the combination of cherry tomato, garlic, parmesan, and crispy shredded leek that was place in between the uni and the brioche. It really added another layer of depth and texture.
Note that there is a minimum order of 2 pieces per canape.
Small Plates
Yuzu Cervelle De Canut
This dish offers a modern interpretation of Cervelle de Canut, a traditional French cheese spread made with a base of cream cheese, sour cream and olive oil. It was given the Japanese twist by infusing the cream with citrusy yuzu. It was topped with raw tuna seasoned with olive oil, salt, and pepper, and served with house-made potato gaufrettes.
These ultra-thin gaufrettes, best described as crispy waffle fries, turned out to be the highlight of the dish. They are made with a specialized slicer that creates their signature crisscross pattern. The potatoes are then soaked in water to remove excess starch before being deep-fried to crispy perfection.
The result? An irresistibly addictive potato chip that made the perfect scoop for the tuna dip!
Grilled Yellowtail
Our next dish is probably one of the most iconic of the new menu. Lightly grilled and smoked Japanese yellowtail aka hamachi was served on a bed of a vibrant green shungiku.
The Japanese chrysanthemum leaves puree provided a gentle bitterness to the hamachi while burnt mandarin orange cubes provide a touch of sweetness and acidity. I think this dish best captures the “Japaneseness” of Chef Daisuke’s French culinary style.
Truffle Souffle Omelette with Beef Stew
Truffles and eggs are a classic pairing that needs no embellishment. But by transforming them into a soufflé, the chef elevated this time-honoured combination to new heights!
Adding yet another layer of indulgence, slow-cooked Wagyu beef awaits at the bottom of the pot. As the soufflé is broken open, the truffle’s aroma fills the air. It blends so well with the light, airy texture of the soufflé. Coupled with the deep, savoury richness of the stew, every spoonful was the ultimate comfort!
Sharing Plates
Like many modern restaurants these days, the restaurant has an open kitchen where you can see Chef and his kitchen crew slicing, grilling and plating their delicious creations.
Grilled Lamb Tenderloin
If you tend to avoid lamb due to its gaminess, you would have missed out on this dish! The milk-fed lamb tenderloin was pleasingly tender and has a very delicate, mild flavour.
Grilled over an open flame, the meat develops a beautifully charred exterior while remaining juicy inside. The Japanese influence comes through the Kanzuri chili oil, that is made from Togarashi chilies and fermented with yuzu and rice koji. It added a smokey, citrusy, umami depth that pairs perfectly with the lamb.
Magret Duck Breast
Magret de Canard comes from Moulard ducks which is a breed prized for foie gras production. What you get here is a rich, well-marbled duck breast with higher fat content than usual. Here, it was seared to a perfect medium-rare and served alongside flame-cooked maitake mushrooms, lotus root, and burdock root. A miso balsamic sauce tied everything together with a deep, umami-rich finish.
While the flavours were well-balanced, I found the meat slightly chewy as it leaned more toward rare.
Rack of Iberico Pork
There’s no doubt that the chefs have mastered the art of wood-fire grilling. The premium Iberico pork rack was cooked to perfection.
The meat was grilled blushing pink to preserve its natural juiciness—before being finished over an open flame to achieve a smoky, caramelized crust. It’s served with creamy mashed potatoes and lovely sweet Japanese corn. Not a dish to stretch the imagination, but dependably delicious.
Conclusion
An excellent spot for sharing small plates that blend Japanese flair with European sensibilities. While more relaxed than a fine dining restaurant, the plating still carries a refined touch. It’s pricier than a typical tapas bar, but the higher price tag is justified by the elegant craftsmanship and quality of the produce.
Disclosure: This was a media invite.
