Every now and then, I will take a peek of basement 2 Capitol Piazza after work to see if the ‘Ma Maison Ramen Shop’ has opened. To provide some background information, Japanese ramen is one of my favourite food and an introduction of a new ramen eatery in Singapore almost always interest me.

Especially when this is operated by Ma Maison, known for their European-Japanese cuisine, Tonkatsu rice and gorgeous Japanese fruit tarts.

This is Ma Maison’s first official foray to ramen in Singapore. The renovations took a rather long time, and is possibly one of the last few restaurants to finally open in the mall.

Not all their concepts always work though. Remember Aloha Ma Maison at Bugis+? Maybe not.

The signature is the Ma Maison Original Creamy Cheese Ramen, where the handmade cheese is imported from a farm at Tokachi Hokkaido.

In its bowl of Shio, Shoyu or Miso Ramen ($16.80), a scoopful of cheese almost looking like grated parmesan was incorporated on the top of the soup base.

This added that twang of salty-gouda cheese, providing the broth a subtle but more-layered taste. If you are wondering, the original soup base is not exceedingly rich or thick in the first place, thus still manageable in terms of heaviness.

To be honest, I am quite indifferent towards the cheese ramen. I would use words like ‘interesting’ to describe the taste, but it doesn’t entice me enough to want to have it again.

On the other hand, both my friends were fond of the creation, though they admittedly love cheese.

The other signature combines Ma Maison’s existing Tonkatsu (deep fried pork cutlet) with Tonkotsu Ramen (note one’s ‘o’, the other ‘a’). I had the miso base but disappointed to find the milky broth one-dimensional and flat, without the rich complex flavours I would have preferred.

Ma Maison’s crispy deep fried Tonkatsu was the highlight in the whole set – lightly salted, moderately tender and fatty on the sides. Seems like still a win for the Tonkatsu compared to the Tonkotsu.

Ramen & Tonkatsu Ma Maison
13 Stamford Road #B2-51 Capitol Piazza Singapore 178905 (City Hall MRT)
Tel: +65 6384 6211

Other Related Entries
Menya Samurai ZIN (Circular Road)
Ippudo SG (Shaw Centre)
Sapporo Ramen Miharu (Millenia Walk)
Xin Hao Ramen (Bugis)
Otoko Ramen (Alexandra Central Mall)

The post Ramen & Tonkatsu Ma Maison – Hokkaido Cheese Ramen At Capitol Piazza appeared first on DanielFoodDiary.com.

Fans of Japanese food and products shouldn’t miss out going to Oishii Japan. This is a once a year event in Singapore, ASEAN’s largest dedicated showcase on Japanese food and beverage.

Happening at Suntec City, the good news is the public can visit the exhibition on 24th October Saturday from 11am to 4:30pm. Don’t miss this opportunity.

Other than a display of an array of authentic Japanese ingredients and food, culinary techniques and equipment, there will be plus demos and classes for you to attend too, such as a Kawaii Bento Making class.

Here are 10 reasons why you must visit Oishii Japan 2015!

Exhibition of more than 500 new Japanese products
There will be more than 500 new products from nearly 300 exhibitors, which will be on show at Oishii Japan.

One of my favourite stalls is the Global Food Creators at A01, where they served a variety of fresh and colourful ‘washoku’ style bento sets. (In fact, many of the ingredients were so vibrant in colour I thought they were plastic food relicas initially!)

You can also try the Sanshoku-Temari-Fu there – yuzu bean jam wrapped in sticky rice. So delicately pretty I almost couldn’t bear to eat them.

Representation from 42 prefectures in Japan
In this 4th edition of Oishii Japan, there is representation from 42 out of 47 prefectures in Japan, a 31% increase compared to last year.

That means you can expect to see an even wider range of unique prefecture specialities, without making that trip to Japan.

At Booth A16 (near the Centrestage), you can find creamy buns baked in Hiroshima, and all processes from bread-making, cream preparation, and wrapping are all done by hand. Delicate buns, with a soft and light texture! (Short queue when I was there.)

Showcase of the finest and the freshest
Look forward to sampling a wide range of the best natural produce Japan can offer, from the freshest vegetables and fruits, premium grade meats and seafood, to delicatessen foods and desserts.

At Booth D01, you can have a sample of premium Tochigi Grapes. Tochigi Grapes are known to have smaller brunches, which corresponds to sweeter grapes. I tried one – it was indeed one of the sweetest I ever tried!

Display of unique items
Unique items on exhibit include fruits and vegetables from Aichi prefecture such as persimmons and melons that are considered to be among Japan’s finest; Sanuki Olive-fed Wagyu Beef from Kagawa; red snow crabs from the southern prefecture of Tottori, which are famous for their succulent, flavourful meat; and Southern Bluefin Tuna Sashimi from Kagoshima.

I got a sample of the Jiro Persimmons, known to be Japan’s No 1, and loved its crisp, refreshing sweetness.

Shochu for tasting
This has been called the “best spirit you’ve (probably) never tasted”. Do you know that Shochu – one of the lesser-known national spirits of Japan, has been outselling sake in Japan for the last ten years?

Shochu, the underrated yet popular spirit, will be one of the main highlights at this year’s Oishii Japan, where over 35 types of Shochu will be showcased and made available for tasting.

The flavours available vary with the distilled techniques and ingredients used, such as barley, rice, sweet potatoes or buckwheat.

Display of the latest food technologies
Latest innovations in food technology from Japan will be showcased.

There are two machines that I was thoroughly impressed with: The world’s smallest Gyoza making machine, and the world’s smallest Nigiri Sushi machine.

Guess how many pieces of gyoza and sushi can be produced in an hour by these two machines?

1,500 gyoza, and 1,200 pieces of sushi!

(Photo credit: Little Miss Bento)

Create Your Own Kawaii Japanese Bento
Learn to make kawaii, pretty and equally yummy bento with popular blogger and cookbook author Little Miss Bento, where she will share recipes and practical tips.

Ssssshhhh…. Daniel’s Food Diary has checked with Little Miss Bento and she will be teaching a special Singapore-meets-Japan Hainanese Chicken Rice Bento. So cute, you won’t want to miss seeing (and eating) this.

From 2:30pm – 3:15pm, 24 October Saturday. Note: Registration is one a first come first serve basis, and closes 30 min before class at 2pm.

ABC Maki Sushi Workshop
Also, Tamaru Reina from ABC Cooking Studio will also conduct a demonstration workshop on how to make fuss-free delicious maki sushi.

From 12pm – 12:45pm, 24 October Saturday.

Wagyu Beef Demonstration and Tasting
NikuNoHi helmed by Chef Kensuke Sakai is so popular that the average queue time to get into this restaurant is 30 minutes in Tokyo.

Chef Henry Lee from, supported by Chef Kensuke Sakai will be doing a demonstration and tasting of premium wagyu beef, where you can learn about selection and grades of wagyu. Beef lovers shouldn’t miss this.

Feast at J Food Court
Savour favourite Japanese food such as Keisuke Ramen and Samurice Onigiri – Singapore’s first onigiri outlet that uses selected ingredients all produced in Japan.

Keisuke should be a familiar name to ramen lovers, where his shops have enjoyed constant popularity and queues.

You can try another of Keisuke’s new creation – Niku Soba ($10) at the J Food Court within Oishii Japan. Note: Limited number of bowls available!

Spotted local celebrity chef Willin Low who was giving a demonstration at Oishii Japan. Of course I ate whatever he was holding.

All activities will take place at Oishii Japan Centrestage unless otherwise stated. Note that programme is subject to change.

Oishii Japan 2015 Event Details
Date & opening hours
Trade: 22-23 October 2015, 10.00am to 5.30pm daily
Public: 24 October 2015, 11.00am to 4.30pm

Venue
Halls 405-406, Suntec Singapore Convention & Exhibition Centre

Admission
Trade visitors enjoy complimentary admission when they register online at www.oishii-world.com/en by 19 October 2015. Registration is now open. On-site registration is at S$20 per person.

Public can purchase tickets at S$4 per person. Admission is free for children 12 years and below.

Tickets can be purchased at www.oishii-world.com/en

* This entry is brought to you in partnership with Oishii Japan.

The post 10 Reasons Why You Must Visit Oishii Japan 2015! Opened To Public On 24th Oct appeared first on DanielFoodDiary.com.

The Japanese make excellent cakes, pastries and snacks – many of which may look simple, but created by using high quality ingredients and skills which sets them apart.

Other than the typical goodies that we purchase from Tokyo and Hokkaido, we can also consider getting snacks from Shizuoka Prefecture which also produces and distributes a range of delectable sweet treats.

The Shizuoka prefecture is known to be home to the base of Mt Fuji, blessed with an abundance of pure water, famous for its green tea and cakes.

Here are 7 Top Japanese Snacks you must try from Shizuoka to experience a different Japan. (Look out for exclusive coupon codes to purchase them at promotional rates from Rakuten!)

Bunmeido Honey Castella Cake (5 slices)
Price: $13.00
http://www.rakuten.com.sg/shop/bunmeido/product/HC-05A/?scid=sp_blogger_danielsnacks

Castella カステラ is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, with origins from Castilla.

My mum loves them. She said they were soft and moist for her to bite, and has a lovely sweet taste of pure honey. Great to pair with tea. Needless to say, we finished all 5 at one go.

Oimoya – Murasaki Imo Chips, Sweet Potato Chips (200g)
Price: $9.50
http://www.rakuten.com.sg/shop/oimoya/product/5-00500-1/?scid=sp_blogger_danielsnacks

The Murasaki Imo Chips are deep purple sweet potato snack produced by Oimoya, located in the Shizuoka prefecture. ‘Imo’ refers to ‘tuber’. You may have seen these Murasaki Imo being used in soft serve ice cream flavours, and these violet coloured desserts are extremely popular (and occasionally hard to find).

The chips have a sweetish outer coating, yet retaining that distinct natural taste of the sweet potato.

Note: Extremely addictive (I tell myself to eat just 2-3 pieces each time).

Kosuzu (15-18 pieces per package)
Price: $12.00
http://www.rakuten.com.sg/shop/bunmeido/product/KC-1/?scid=sp_blogger_danielsnacks

Cute bell-shaped cakes with a cute name – Kosuzu, which refers to the name of “Bell”.

This package arrived with a tinkling bell at the side, and contains about 18 pieces of bite-sized Honey Castella butter cake, that you simply pop into your mouth. (I kept them in the fridge so that they taste slightly cold when consuming.)

Mikasayama Tokachi Dorayaki (package × 6)
Price: $21.00
http://www.rakuten.com.sg/shop/bunmeido/product/MT-6/?scid=sp_blogger_danielsnacks

Fans of Doreamon should know that its favourite food is Dorayaki, and I am kind of influenced as well.

The Bunmeido’s Mikasayama Dorayaki are made with the adzuki beans derived exclusively in Hokkaido, and it does make a difference. Love it for fluffy soft-like-pillow pancake with sweet smooth red bean paste fillings.

Cyattera – Castella cake containing green tea (10 pieces)
Price: $23.00
http://www.rakuten.com.sg/shop/bunmeido/product/TY-10/?scid=sp_blogger_danielsnacks

These Bunmeido’s Castella Cake consists of two parts – the top layer of eggy honey cake, with the bottom part added with quality Japanese green tea powder.

Hoshiimo Sweet Potato Snacks
Price: $33.00
http://www.rakuten.com.sg/shop/oimoya/product/5-50672/?scid=sp_blogger_danielsnacks

These dried sweet potato produced in the Ibaraki prefecture were so immensely popular in Japan that people had to queue up to 3 hours at the department stores for them.

Have you ever heard of Hoshi-imo?

This is a traditional snack made by dehydrating sweet potatoes, then slicing them into bite size. Plus they are seasonal items, and become highly demanded while supplies last.

I was pleasantly surprised the long yellow stripes didn’t taste that sweet (compared to the usual preserved fruits that we are used to) and actually feel quite healthy and filling.

Good to know: This is the “Rakuten Shop of The Year” for consecutive years from 2006-2014.

Tsurukichi Yohkan – Original Japanese Yohkan
Price: $28.00
Additional Promotion: Yohkan $8 OFF min Spent $20: DANIEL8YOKAN (Valid till 29th Feb 2016)
http://www.rakuten.com.sg/shop/yokan/product/0003/?scid=sp_blogger_danielsnacks

You could have seen the Japanese Yohkan 羊羹 before, but perhaps not in such a form wrapped within paper packaging.

The Yohkan is a Japanese traditional sweet – thick, jellied dessert made of red bean paste, agar, and sugar. You could find it in cube forms on top of desserts such as ice shavings, or sliced up as a side dessert.

These are sold in a block form, beautifully packaged, and then you can choose to cut them into smaller pieces, eat on its own or add to milk beverages, yogurt or on a cracker.

Available in flavours of Original, Yuzu, Maccha Green Tea, Bitter Orange, and I would recommend the Yuzu for that unique little bitter plus citrusy-sweetness.

Exclusive Coupon Codes For DanielFoodDiary.com’s Readers!
$10 OFF min Spent $30 (All Shizuoka Items): DANIEL10OFF (Valid till 29th Feb 2016)
$30 OFF min Spent $80 (All Shizuoka Items): DANIEL30OFF (Valid till 29th Feb 2016)

* This entry is brought to you in partnership with Rakuten Singapore.

The post 7 Best Snacks You Must Try From Shizuoka To Experience A Different Japan appeared first on DanielFoodDiary.com.

There are gems waiting to be discovered in Singapore, especially when it comes to Japanese cuisine.

Hailing from Tokyo with over 30 years of history, Ginza Yoshihiro has (quietly) opened at Level 4 of Marina Mandarin Hotel, offering a viable option for Japanese fine dining lovers.

The Japanese traditional restaurant has been known in Ginza for their Oden and Tendon dishes. The local outlet is helmed by Chef Nishioka, while his younger brother is still running the restaurant back home in Tokyo.

Chef Hisayuki Nishioka (centre) with his father Chef Yoshihiro Nishioka (right).

You can call Chef “Bob-san” (He seems happy if you do), who was given this nickname while working in Australia, and was previously Head Sushi Chef at the famed Hide Yamamoto restaurant.

Singapore’s Ginza Yoshihiro boosts of a modern Sake & Shochu Bar which is in clear sight upon walking in. Drinks are imported directed from Japan, many brands not distributed in Singapore.

It LOOKS like you would have to kneel while drinking, but there is an opening to rest your feet.

For food, turn left and you would be greeted with a traditional counter, where you can watch Bob-san display his culinary skills in preparation.

The menu is quite lean during its opening weeks, and more dishes will be added in time to come.

For ala carte, there are the Bara Chirashi Don Set ($32), Oden Gozen ($38, which comes with appetizer, chawanmushi, rice, tsukemono, miso soup and dessert), Yakizakana Gozen ($38), Tempura Gozen ($45) and Wagyu Sukiyaki Gozen ($68).

I genuinely enjoyed the Bara Chirashi Don (had it on a return visit) – a bowl of substantial portion of fresh sashimi and roe, added with torched eel for more savoury flavour, and a sprinkling of sesame with gave the fluffy rice a pleasant light aroma.

Accordingly to Bob-san, the best way to dine is to experience all Ginza Yoshihiro’s specialties through an Omakase set.

There are 3 Omakase options available: The Oden Gozen ($128), Kikyou ($158) and Botan ($188). We had the mid-range Kikyou, consisting of assorted appetizers, 5 kinds of sashimi, signature oden, kurobuta shabu, yakimono, seasonal nigiri sushi, and dessert.

While we were expecting some other components (like fish cakes) for the oden, we had a vibrant red Momotaro Oden instead – refreshing sweet and tangy tomato submerged in hot and lightly flavoured dashi broth.

The tomatoes are generally imported from Ibaraki, known for its quality crops.

For sashimi, we had 5 types – the Kinmedai (Alfonsino), Tai (seabream snapper), Hamachi (Japanese amberjack), Chūtoro (medium-fat Bluefin tuna belly), and Hirame (flounder).

Other than the usual favourite Chutoro, we also liked the Kinmedai which had unique texture that was slippery smooth, yet not too soft or crunchy.

The menu is still undergoing the stage of fine-tuning, but there will be an expanded variety which includes kushiyaki that we can look forward to.

The next time I come back, I will be keen to try their oden. After all, this is what they are famous for.

Ginza Yoshihiro Singapore
Marina Mandarin 04-600, 6 Raffles Boulevard Singapore 039594
Open: 11.30am to 2.30pm, 6 to 10pm (restaurant on weekdays);
Bar: 4.30pm – 1am (Sun – Thurs), 4.30pm – 2am (Fri – Sat)
Tel: +65 6734 8842
http://yoshihiro.sg

*This entry is brought to you in partnership with Ginza Yoshihiro Singapore.

The post Ginza Yoshihiro – Oden Specialty Japanese Restaurant From Ginza Opens In Singapore appeared first on DanielFoodDiary.com.

[Hong Kong] The Gudetama craze continues with a Gudetama Japanese cafe. ぐでたま!

After butt-oozing and vomiting Gudetama dim sum, the famous Japanese lazy egg mascot finds its way to transform into Japanese udon and curry rice.

Izumi Curry, which has 7 outlets island-wide in Hong Kong, has converted one of their outlets at apm Millennium City into a Gudetama Café.

Think Gudetama table-top, chairs in the shape of egg shells, Gudetama cushions, mugs and food. (For those who are unaware, Gudetama made his debut in 2013 following a contest run by Sanrio to introduce new characters based on Japanese food, in which the character came 2nd.)

真系好cute啊~~~~ The bunch of us were in line with a group of kids. (Don’t they have school?) They were obviously more high than the parents, who seemed unwillingly being dragged there early in the morning.

We were thankful to get a table after half an hour in the queue, which was about 4 times longer after we finished our meals.

Yellowish cute, comfy chairs, soft and fluffy bolsters, the kids would want to stay here forever. We felt like 10 again, not until we saw the long snaking queue outside, with curious eyes peeping in. Stressed.

The frowning unmotivated face of Gudetama was present in almost every dish in the form of egg, be it hard boiled, half-boiled or scrambled.

In which the signature droopy eyes and opened mouth were made of rice paper and therefore edible. Ouch!

Dishes recommended to us include the Hamburger Steak And Cheese Curry Rice (HK$129, SGD$24.30), Pork Fillet With Omelette Curry Rice (HK$119, SGD$22.50) and Chashiu Curry Noodles (HK$79, SGD$14.90).

Our favourite was the Hamburger Steak And Cheese Curry Rice (HK$129, SGD$24.30) with an irritated-looking (烦) Gudetama lying on top of the minced beef.

The level of spiciness for the curry was ‘kids-level’, meaning not spicy at all for us. At least the warm omelette, cheese, curry with the tender minced beef were a decent comforting mix.

The Special Omelette Rice With Bacon And Sausage (HK$99, SGD$18.70) was the cutest-looking on the menu.

Good to look, no good to eat. Photogenically wrapped in a pink, soft and non-crispy bacon, accompanied by dry not-too-tasty rice.

The Chashiu Curry Noodles (HK$79, SGD$14.90) came in the form of a bowl of udon with Gudetama in the form of hard boiled eggs instead of the running yolk ramen eggs.

The curry broth reminded us of mee rebus with lesser spices and less gravy- like.The udon noodles was springy and chashiu pork slices served were meatier and of a thicker cut.

A Gudetama merhandise store was located right next to the café, selling the yellow figurines with bacon and sausage. It’s all about the money, money, money…

If waiting in line for an hour is too much to bear, then you can at least get a souvenir and leave.

Gudetama Café by Izumi Curry
YATA, LG/F, apm Millennium City 5, 418 Kwun Tong Road (Kwun Tong MTR Exit A2)
Opening Hours: 11am – 10.30pm (Mon-Sun)
https://www.facebook.com/izumicurryhk
Google Maps

Other Related Entries
Dim Sum Icon Gudetama Dim Sum (Hong Kong)
Chau Kee (Hong Kong)
Hello Kitty Chinese Cuisine (Hong Kong)
10 Must Go Places In Hong Kong For Sweet Treats
23 Michelin Street Food In Hong Kong

The post Gudetama Café by Izumi Curry – Egg Craze In Hong Kong Continues. 真系好 Cute! appeared first on DanielFoodDiary.com.

[Tokyo] With the coming Michelin Guide of Singapore being the talk of the town, the Michelin Guide for Tokyo 2016 is featuring 13 restaurants with 3 stars, 51 restaurants with 2 stars and 153 restaurants with 1 star.

Petit Four from Les Créations de Narisawa which has 2 Michelin stars

Some of the highlights:
– Kohaku is the new 3-starred restaurant
– There are three new 2-starred restaurants, including Dominique Bouchet, Beige Alain Ducasse and Momonoki
– Sugamo’sTsuta is the first ramen shop to ever receive a Michelin star. It just received a 1-star.
– 14 new restaurants with a 1-star, including soba shop Yamori and Italian restaurant Da Olmo.

Quintessence with 3 Michelin stars. Truly deserving.

(Read about our review on Tokyo Michelin-starred restaurants: Quintessence, Nihonryori Ryugin, Sukiyabashi Jiro, Les Créations de Narisawa

Esaki, a small and elegant Japanese establishment with 3 stars.

3 Star Michelin – Exceptional cuisine, worth a special journey!
Esaki – Japanese
Ishikawa – Japanese
Joel Robuchon – French
Kanda – Japanese
Kohaku – Japanese
Makimura – Japanese
Quintessence – French
Ryugin – Japanese
Saito – Sushi
Sukiyabashi Jiro Honten – Sushi
Yamadaya – Fugu
Yoshitake – Sushi
Yukimura – Japanese

Nihonryori Ryugin

2 Star Michelin – Excellent cooking, worth a detour!
Ajiman – Fugu
Beige Alain Ducasse – French
Crescent – French
Cuisine (s) Michel Troisgros – French
Daigo – Shojin
Dominique Bouchet – French
Edition Koji Shimomura – French
Esquisse – French
Fukudaya – Japanese
Fukuju – Japanese
Goryukubo – Japanese
Hamadaya – Japanese
Hatsunezushi – Sushi
Ichigo (Ginza) – Japanese
Jushu – Japanese
Kadowaki – Japanese
Kikuchi – Japanese
Kikunoi – Japanese
Kimura – Sushi
KM – French
Kogetsu – Japanese
Joku – Japanese
Komuro – Japanese
Kondo – Tempura
La Table de Joel Robuchon – French
L’Atelier de Joel Robuchon – French
Le Mange-Tout – French
L’Effervescence – French
L’Osier – French
Mizutani – Sushi
Momonoki – Chinese
Narisawa – Innovative
Okamoto – Japanese
Pierre Gagnaire – French
Ren – Japanese
Ryuzu – French
Sant Pau – Spanish
Sawada – Sushi
Seisoka – Japanese
Seizan – Japanese
Sekiho-tei – Japanese
Shigeyoshi – Sushi
Sukiyashibashi Jiro (Roppongi) – Sushi
Taku – Sushi
Toyoda – Japanese
Tsujitome – Japanese
Uchitsu – Tempura
Umi – Sushi
Waketokuyama – Japanese
Yunke – Korean
Zurriola – Spanish

Sukiyabashi Jiro

You can refer to http://gm.gnavi.co.jp/home for the full list.

Other Related Entries
Quintessence (Tokyo)
Sukiyabashi Jiro (Tokyo)
Nihonryori Ryugin (Roppongi, Tokyo)
Les Créations de Narisawa (Tokyo, Japan)

The post Tokyo Michelin Guide 2016 – These Are The Top 13 Tokyo Restaurants appeared first on DanielFoodDiary.com.

When sushi restaurants have flourished in the West, sushi rolls such as the California Roll made with cucumber instead of raw fish became popular.

The sushi roll evolved and we are starting to see them getting some traction in Singapore, with different types of toppings and varieties.

Here are some of the more common types:
California roll – Usually filled with imitation crab stick, cumber and avocado.
Uramaki – An inside out roll where rice in on the outside, nori inside, with fillings of tuna, crab stick, avocado etc.
Rainbow Roll – Topped with assorted thinly sliced sashimi of different colours.
Caterpillar Roll – Inside out roll with thinly sliced avocado or other ingredients on the outside.

12 Best Sushi Rolls In Singapore

Koh Grill Sushi and Bar
435 Orchard Road, #04-21, Wisma Atria Shopping Centre Singapore 238877
Opening hour: 11.30am to 10.30 pm Daily

Shiok Maki FTW. Gen 1 comes with grilled unagi ($16.80) while Gen 2 has fried prawn wrapped within.

To be really objective about it, Gen 1 works better, with a more creamy moist texture. The star of the dish is really the thick don’t-know-how-many-calories specially made mayonnaise poured over the sushi roll and torched.

Drenched too much actually, can get cloying. But few would complain about the generous toppings of fish roe. (Think everyone comes here for the Shiok Maki, some of the other items we tried were … )

Kinsa Sushi
4 Hillview Rise HillV2 #02-02 Singapore 667979
Tel: +65 67107278
Opening Hours: 11:30am – 3pm, 5:30pm -10pm (Mon-Thurs), 11:30am – 10pm (Fri-Sun, PH)
Reserve Online Now – Kinsa Sushi

Kinsa Sushi’s goal is to offer quality Japanese cuisine (with some dishes usually found at higher end restaurants) at affordable price-points. Their latest menu will be a hit with instagrammers with their take of purple rice in sushi.

Yes, purple.

We enjoyed the colourful renditions of Salmon Mentai Sushi Roll ($15.80), Hotate Mentai ($17.80) and ‘Black Beauty’ ($16.80) – that is deep fried shishamo wrapped maki in aburi cheese and miso, topped with tobiko.

Haru Haru
61 Ang Mo Kio Ave 8 #02-03 Jubilee Square Singapore 569814 (Ang Mo Kio MRT)
Tel: +65 6451 3201
Opening Hours: 11:30am – 3:00pm, 5:30pm – 10pm (Mon-Thurs), 11:30am – 10pm (Fri-Sun)

Haru Haru’s menu is extensive (the big book kind where you have to keep flipping), featuring a wide range of otsumami (appetizers), sashimi, sushi, sushi rolls, salad, agemono, yakimono, donburi, noodles, desserts and sake. The type of restaurant that would have something to appeal to each person in the family.

Other than their signature Dragon Roll filled with crispy king prawn ($15.80), you can try the namesake Haru Roll ($14.80), topped with aburi cheese salmon and salmon roe, with inner ingredients of crabstick, omelette, and cucumber.

The Sushi Bar
391 Orchard Road #05-34/35 Ngee Ann City Singapore 238873 (Orchard MRT)
Opening Hours: 11:30am – 9pm

Should I say anything more about the Sushi Bar’s star Salmon Aburi Roll ($14.90)? Always satisfying if you pop a piece into your mouth and slowly chew away, eyes closed.

I personally think there are two winning factors – the creaminess of its textures, must be the avocado and proportion of mayonnaise; and mixture of torched and raw sushi interplaying in your mouth.

Sushi Jin
One Farrer Hotel & Spa 1 Farrer Park Station Road Owen Link, #01-11/12, Singapore 217562
Opening Hours: 12pm – 2:30pm, 6:30pm – 10:30pm Daily

Sushi Jin by the Les Amis Groups aims to offer a premium dining experience sans the hefty price tag. Quality ingredients are flown in from Tokyo’s Tsukiji market 3 times a week.

The Rainbow Roll ($18) is a Californian roll with assorted sashimi, combining quality of sashimi grade salmon and yellowtail, and aesthetics with a multi-coloured appearance.

CE LA VI
SkyPark at Marina Bay Sands, Tower 3, 1 Bayfront Avenue, Singapore 018971
Tel: +65 6688 7688
Opening Hours: 12pm – 3pm (Mon – Fri), 6pm – 11pm (Sun – Wed), 6pm – 11:30pm (Thurs – Sat)

The former KU DE TA, perched 200 metres above sea level atop the iconic Marina Bay Sands SkyPark. Few actually know they serve sushi rolls, such as Soft Shell Roll ($26), Spicy Tuna Rolle ($23) and the recommended California Roll ($25) with crab, avocado, cucumber and tobiko.

Not the most wow sushi roll around, but at least the view is fantastic?

Rollie Olie
The Star Vista, 1 Vista Exchange Green, #02-05, Singapore 138617 (Buona Vista MRT)
Tel: +65 63165710
Opening Hours: 11am – 10pm (Mon-Sat), 11:30am – 10pm

The signature rolls have international flavours incorporated such as K Kop ($12.95) filled with spicy crab meat and kimchi, Bollywood ($14.95) with curry prawn and avocado, Dos Amigos with grilled eel and cream cheese and Go Green ($12.95) a vegetarian version filled with asparagus, sweet potato and avocado.

Our favourite of the lot was the Beachcomber ($16.95) rolled with deep fried soft shell crab, prawn salad, avocado, cumber and jaama.

Other than the fact that it could be Instagram-worthy, we liked the creaminess of avocado and flavoured mayonnaise coming together, and a slice of strawberry which gave each piece a refreshing sweet touch. Pricey for a box of 8 pieces.

Maki San
2 Handy Road, #B1-17/18, The Arcade @ Raffles Place, #01-12 & 112 Katong, #B1-19, Singapore 229233

Maki San allows you to design your own sushi roll. You can customize salads and sushi, with over 80 ingredients to choose from, including a twist with some of the localized dressing. Chilli Crab, Honey Mustrd, Japanese curry, Yuzu Sesame, Thai chilli sauce?

The extra specials ($2.50 per potion) some of my favourite fillings such as teriyaki chicken, smoked duck, grilled unagi, tempura prawn and roast beef.

Fry your sushi for a top up of $1.50. (Isn’t sushi supposed to be healthy?)

Lepark
1 Park Road Level 6 People’s Park Complex, Singapore 059108
Opening Hours: 4pm – 11pm (Tues-Thurs), 4pm – 12am (Fri), 11am – 12am (Sat), 11am – 11pm (Sun)

It is only a matter of time that local chicken rice finds its way into Japanese sushi.

Lepark’s Poached Chicken Sushi ($8) combines a homemade chicken rice recipe infused with fresh herbs and garlic rolled into a sushi ball, topped with traditional poached chicken, a dollop of garlic chilli and all tied together with a strip of seaweed. Can image that it is almost like the real deal.

Tanuki by Standing Sushi Bar
Orchard Central, #02-03 181 Orchard Rd, Singapore 238896 (Somerset MRT)
Tel: +65 6636 5949
Opening Hours: 11:30am – 10pm

Tanuki opened by restaurateur Howard Lo (also behind Standing Sushi Bar and Shinkansen) is a Japanese-inspired raw bar.

Their Tanuki rolls are somewhat like sushi, all with a twist. My favourite was an American Roll maki sushi inspired by a cheeseburger, with cheddar cheese, sliced beef and pickles deep-fried (I may want to rename this as ‘guilty sushi’), and a Shrimptastic fried ebi roll sprinkled with sakura ebi and drizzled with spicy sauce. Hey, sushi can be fun!

Emporium Shokuhin – Senmi Sushi
6 Raffles Boulevard #01-18 Marina Square, Singapore 039594 (City Hall, Esplanade and Promenade MRT)
Tel: +65 6224 3433
Opening Hours: 11:30am – 10pm

Sashimi and sushi bar offering Giant Chirashi with 8 kinds of seafood, including salmon and maguro ($34) and California-style maki. Some hits and misses – we liked the freshness of the fish, though the chawanmushi was extremely bland with uneven texture.

Recommended sushi roll is the Dynamite Maki ($15) with torched wagyu beef slices, shrimp, avocado, topped with crispy fried tempura batter.

Sushi Tei
391 Orchard Road #05-30/31 Podium Block Ngee Ann City (5 min from Orchard Road MRT), Singapore 238873
Tel: +65 6737 8878
Opening Hours: 11:30am – 10pm

(I hope you don’t judge me for including Sushi Tei in, but their Dragon & Phoenix rolls not bad what.) Kani Mentai Mayo Roll ($9.60) – it already sounds good. Imagine an uramaki where the rice is on the outside, seaweed sheet on the inside, topped with generous mentai mayonnaise cod rice, and crowned with crispy thin fried carrot shreds.

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The post 12 Best Sushi Rolls In Singapore – Sushi Rolling In The Deep appeared first on DanielFoodDiary.com.

[Tokyo] These are some of the Best Ramen & Tsukemen from Tokyo Japan. There are just too many variants and combinations, from the Tonkotsu ramen (pork broth) of Kyushu, miso ramen of Hokkaido, to shio and shoyu soup bases.

Admittedly, there are some mass-market brands listed here, but they have become widely popular for some good reasons. Tough to be my travel-mate, because I have a bowl every single day (sometimes two bowls) when I am in Japan. You can say I am persistent.

10 Must-Try Ramen & Tsukemen At Tokyo Japan. Oishii Desu! (Google map link included for your convenience. Some ramen shops are hole-in-the-wall and tough to find.)

Gogyo Ramen 東京五行
Rojiman Nichi-Azabu Bldg. 1F, 1-4-36 Nishi-Azabu, Minato-ku, Tokyo (Roppongi Station)
東京都港区西麻布1丁目4-36
Opening Hours: 11:30am-4:00pm, 5:00pm-3:00am (Mon-Sat); 11:30am-4:00pm, 5:00pm-12:00am (Sun), last orders half an hour before closing
Google Maps – Gogyo Ramen

Burnt ramen? Yeah, Gogyo’s specialty ‘burnt kogashi ramen’ has a miso or soy based broth cooked in 300°C lard. This unique soup base is heated in a wok, igniting orange flames in the kitchen. Also a visual spectacle. You can imagine even the amount of ‘wok hei’ (literally means heat from the work) that goes into each bowl.

The Kogashi Miso Ramen arrived with a layer of black oil, specks of char, with a smokey aroma. Take your time to drink that very first spoonful – it was rich, full-flavoured, heavy, with taste permeating throughout.

If there is something deserving of ‘extremely umami’, this would be it.

Ichiran Ramen Tokyo 一蘭
Shinjuku: Peace Building B1F 3-34-11 Shinjuku Shinjuku-ku Tokyo-to 160-0022 (3 min walk from JR Shinjuku Station Higashi Exit)
Opening Hours: 24 HoursGoogle Maps – Ichiran Shinjuku

Shibuya: Iwamoto Building B1F 1-22-7 Jinnan Sibuya-ku Tokyo-to 150-0041 (3 min walk from JR Shibuya Station Hachiko Exit)

Roppongi: Roppongi GM Building 2F 4-11-11 Roppongi Minato-ku Tokyo-to 106-0032 (2 min walk from Oedo Line Roppongi Station, 2 min walk from Hibiya Line Roppongi Station
Opening Hours: 11am – 6am

Harajuku: Sanpo Sogo Building 2F 6-5-6 Jingumae Sibuya-ku Tokyo-to 150-0001 (3 minute walk from JR Harajuku Station Omotesando Exit)
Opening Hours: 11am – 11pm

Ichiran Ramen 一蘭 is known as one of the best ramen in Japan, if not the best – mass market wise. Not exaggerating, but my friends would get the urge to fly to Tokyo just have a bowl of this rich Tonkotsu soup based noodles.

The shop was founded in Hakata Fukuoka way back in the 1960s. Hakata ramen is characterised by its thin, long, firm noodles, usually whiter in colour.

Its winning formula can be attributed to the creamy smooth classic pork-based tonkotsu soup, topped with Ichiran’s original red pepper sauced mixed with 3 type of spices. (Read: Ichiran Ramen 一蘭)

Tsuta 蔦
1-14-1 Sugamo, Toshima-ku, Tokyo (5 min walk from Sugamo Station)
東京都豊島区巣鴨1-14-1 Plateau-Saka 1F
Tel: 03-3943-1007
Opening Hours: 11am – 4pm
Google Maps – Tsuta

First ever ramen joint to get a Michelin star, which is an indication of its exceptional quality. The 9-seater ramen eatery serves soba in ramen style (850 yen), known for its soy based broth where the soy is aged for 2 years.

Noodles are made with four types whole wheat flour, chashu served with black truffle sauce, and broth an umami chicken-seafood blend, along with rock salt, red wine and rosemary infusions. Perfection in execution.

Super, duper long queue.

Mutekiya Ramen 麺創房無敵家
1-17-1 Minami-Ikebukuro, Toshima-ku 東京都豊島区南池袋1-17- (Ikebukuro Station East Exit), Tokyo, Japan. Tel: + 03 3982 7656
Opening Hours: 10:30am – 4am
Google Maps – Mutekiya Ramen

Mutekiya is one of those ramen shops with only one branch, and has limited sitting of say 20 pax, but it is worth the effort and time to try its legendary ramen.

Mutekiya Ramen’s “人气王 Ren Qi Wang” (popular dish) is the Goukai Men (1200 Yen) which consist of a 16-hour boiled tonkotsu pork thighbone broth with thick slices of barbecued pork, a flavoured hardboiled egg, and two pinkish fresh prawns.

The soup is really really flavourful which makes you feel extremely satisfied as it slowly warms the tummy. The queue can get extremely long though, which can take anything from 15 to 45 minutes. (Read: Mutekiya Ramen 無敵家)

Ippudo 博多一風堂
1-3-12 Hiroo, Shibuya-ku, ハイネス恵比寿 Tokyo, Japan (along Meiji-dori towards Hiroo, past the post office)
Tel: +81 3-5420-2225
Opening Hours: 11:00am-3:00am (Mon-Thurs), 11:00am-4:00am (Fri-Sat), 11:00am-2:00am (Sun)
Google Maps – Ippudo

Ippudo 博多一風堂 was so named because the founder Shigemi Kawahara wanted to “blow wind” over the “dark clouds of the Kyushu ramen industry”, eventually reinventing the traditional style of Hakata ramen in 1985. He eventually won the “TV Champion Ramen Chef” 3 times consecutively between 1995 and 98.

With over 65 stores in Japan, Ippudo has successfully put itself on the world map gaining popularity in major cities of New York, Sydney, Hong Kong, Taiwan, South Korea and Shanghai.

I personally think its 3 factors of the winning formula is in thin yet firm straight noodles, retaining the bite even if it is soaked in the broth for some time; the creamy yet not too heavy and oily pork broth, and its very clean and minimalist presentation. (Read: Ichiran Ramen 一蘭)

Menya Musashi 麺屋武蔵
Shinjuku-ku, Nishi Shinjuku 7-2-6, Tokyo Prefecture, Japan, Tel: +03 3796 4634
東京都新宿区西新宿7-2-6 ビル1F (About 5 minutes from the JR Shinjuku West Exit, near Prospect AXE or the former Oakwood Shinjuku Apartments)
Opening hours: 11:30am-3:30pm, 4:30pm – 9:30pm (Mon-Sat), 11:30am-4:30pm (Sun)
Google Maps – Menya Musashi

Musashi is a reference to the sword warrior Miyamoto Musashi, and is also short for 634 (therefore its website is m634.com). Interestingly, the tallest tower in the world Tokyo Sky Tree is also 634 metres.

Both its signature and tsukemen dipping noodles (1000 Yen) are basic but spectacular – with chunks of melt-in-your-mouth pork, chewy noodles and addictive soup which made me finish till the last drop. (Emm… nothing like the ones in Singapore. Yah.)

What is really impressive is the visual experience the cooks present – it’s almost as if they are presenting a martial arts dance as they cook and dry the ramen noodles in the open kitchen with such great force, adding collective yells of “Hey-Hai” and Japanese idioms. (Read: Menya Musashi 麺屋武蔵 )

Afuri Ramen 阿夫利
B1 Roppongi Hills North Tower, 6-10-1 Roppongi, Minato-ku, Tokyo (Roppongi Station)
Tel: 03-3408-1880
Opening Hours: 11am – 11pm
Google Maps – Afuri Ramen

After having so many different types of tonkotsu ramen in Japan, Afuri’s 阿夫利 ligher chicken based stock with citrusy yuzu may add that blossoming in your mouth, and spring in your step.

While Afuri also serves salt based Shio (880 Yen) and soya based Shoyu (880 Yen) variants, you should really try versions with yuzu (990 Yen).

All the ramen dishes come with a sliced for grilled pork barbecued over charcoal, half a seasoned ajitama egg, bamboo shoots, mizuna leaves and seaweed. The water used is said to be from the wells of Mount Afuri in Kanagawa, thus the name of the shop. (Read: Afuri Ramen)

Rokurinsha 六厘舎 – Tokyo Station
Tokyo Station Ichibangai Basement 1, Tokyo Ramen Street, OGGI JR東京駅構内店
1-9-1 Marunouchi, Chiyoda, Tokyo 100-0005
Opening Hours: 7:30am – 10:00am (last order 9:45am), 11am-10:30pm (last order 10:00pm)
Google Maps – Rokurinsha Tokyo Station

The “godfather of tsukemen” Rokurinsha first opened in Osaki in 2005, and achieved immediate popularity with ramen chart topping results and snaking queues. The shop eventually moved into the “Tokyo Ramen Street” on the basement floor of Tokyo Station and the newer branch at the Tokyo Skytree (also known to be the tallest tower in the world and quite a worthy visit if you go on a blue-sky day).

The menu is basic with 3 main choices, the Tsukemen (850 yen), Ajitaman Tsukemen with flavoured boiled egg (950 yen, don’t be silly wanting to save 100 yen for not trying the egg), and the special full toppings Tokusei Tsukemen (1,050 yen).

The tsukemen is almost life changing! And really indeed the best I had during all the trips I made to Tokyo. Every bite of the dipped noodles I took, I told myself “so good, so good, so good.”

Tsukemen’s main feature is to have really hot dipping soup and mid-cold noodles, and Rokurinsha’s broth full of depth and flavours certainly stays warm till my last dip.

Fu-unji 風雲児
2-14-3, Yoyogi, Shibuya-ku, Tokyo, Japan (10 min walk from JR Shinjuku Station South Exit)
Japan, 〒151-0053 Tokyo, Shibuya 代々木2-14-3 北斗第一ビル 1F
Tel: +81 3 6413 8480
Opening Hours: 11am – 3pm, 5 – 9pm (Mon-Sat), Closed Sun & New Year Holiday Period
Google Maps – Fu-unji

Fu-unji 風雲児 is tsukemen like never before, creamy broth of chicken (imagine the collagen) with fish, topped with bonito-like smoked fish powder. This is UMAMI.

It’s Tsukemen is disgustingly-delicious (sorry these are the first words that come to my mind when I was having it.) I won’t have liked a fishy soup as I am usually a tonkotsu base person, but its layered flavours of rich chicken broth and smoky fish powder was revolutionary good, grabbing you to just focus on its unique taste. (Read: Fu-unji 風雲児 )

Kyushu Jangara 九州じゃんがら
Jingumae 1-13-21, 1F & 2F, Shibuya 150-0001, Tokyo Prefecture (Harajuku Station, Meiji Jingu-mae Station Exit 3)
東京都渋谷区神宮前1-13-21
Tel: 03 3404 5572
Opening Hours: 10:45am – 12am (Mon-Thu), 10:45am – 12am (Fri), Sat 10am – 12am (Sat), 10am-12am (Sun, Holiday)
Google Maps – Kyshu Jangara

Kyushu Jangara Ramen is a Hakata ramen chain restaurant, offering bowls of long thin noodles in cloudy rich Tonkotsu pork bone broth.

I ordered the popular Kyushu Jangara A (1080 Yen, SGD$12.60, USD$9) which includes chunks of marinated pork, seasoned cod roe and flavoured boiled egg.

The bowl was a beauty to behold. The mentaiko added was a life-changer, give the cloudy broth a subtle kick of spiciness, with much depth of flavours. (Read: Kyushun Jangara 九州じゃんがら)

Let me know if there are other worthy ramen to try from Tokyo. Arigatoo Gozaimasu!

Other Related Entries
Ichiran Ramen 一蘭 (Shinjuku, Tokyo)
Ippudo 博多一風堂 (Ebisu, Tokyo)
Ramen Santouka 山頭火 (Shinjuku, Tokyo)
Kyushun Jangara 九州じゃんがら(Tokyo)
Fu-unji 風雲児 (Tokyo)

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There was a period of time when Japanese ramen eateries were sprouting in Singapore, though has remained more or less stagnant. I am surprised Uma Uma didn’t open more outlets.

They finally did, at the Japanese food street of Millenia Walk. Interesting, it can also be accessed by one end of Marina Square, whichever way is nearer for the diner.

A brief background of Uma Uma Ramen: A ramen chain from Fukuoka Japan, established n 1953, its name a play on “umami”, and Singapore’s Forum Galleria outlet is its first venture overseas.

The local outlet is done in collaboration with Iki Concepts, the big name behind it is restauranteur Ignatius Chan of Iggy’s fame.

This Uma Uma Restaurant & Bar at Millenia Walk feature several concepts – Hakata-styled Ramen from Uma Uma Ramen, bincho-grilled Yakitori and Kushikatsu (deep-fried breaded skewers) prepared by Head Chef Shota Kaneko, with cocktails and drinks by Horse’s Mouth.

Not many places in Singapore offer Kushikatsu (I can also go back to Han again), and Uma Uma offers a limited selection of Pork Loin ($4), Prawn ($2) and Scallops ($5). Minimum order 2 sticks.

The prawn I had was almost done perfect – thick saku saku crispy without being overly greasy, the skewered prawn crunchy and fresh-juicy.

Ramen wise, the ‘old favourites’ are the Bushi Tonkotsu ($16) and Mazesoba ($14) – a dry style ramen topped with onsen egg.

The former has components bonito flakes, red ginger and lime which would add elements of zest and mild fishiness (from the bonito) that some might find refreshing. But it is an acquired taste.

I have to emphasize that ramen is very much personal in terms of preference, and would rank the Spicy Chasiu Ramen ($16) somewhere in the middle.

It boasted a rich, layered broth, though I wished it contained more robustness and oomph, though I can imagine some liking this. The flavours contained in the soup base is quite like non-other found in Singapore.

Uma Uma Restaurant & Bar
9 Raffles Boulevard #02-06, Millenia Walk Singapore 039596
Opening Hours: 11:30am – 2:30pm, 5:30pm – 12am (Mon – Sat), 11:30am – 2:30pm, 5:30pm – 10pm (Sun)

Other Related Entries
Sapporo Ramen Miharu (Millenia Walk)
Hakata Ikkousha (CHIJMES )
Ramen Keisuke Tonkotsu King (Paya Lebar Square)
Menya Samurai ZIN (Circular Road)
Otoko Ramen (Alexandra Central Mall)

The post Uma Uma Restaurant & Bar – Ramen, Yakitori and Kushikatsu at Millenia Walk appeared first on DanielFoodDiary.com.

Tonkatsu specialty Japanese restaurant Imakatsu opens another at Boat Quay (first outlet is at Star Vista), featuring a heightened experience with a view of the Singapore River.

Katsu curry while watching the world go by? This is quite the life.

The original Imakatsu at Roppongi was previously recommended as a Bib Gourmand restaurant under the Michelin Guide Tokyo 2015. .

The restaurant known for three things: special cooking method of double-frying the food items; original sauces; and carefully selected ingredients.

Specialty items include Premium Pork Loin Cutlet ($23.80), Jumbo Pork Loin Cutlet ($34.80), Chicken Fillet Cutlet ($14.80) and Pork Cutlet Curry.

If you have noted, prices are a notch higher than the average Japanese casual restaurant here.

There are a few reasons why I actually returned to Imakatsu a few times: The free-flowing sliced crisp fresh cabbage accompanied with fragrant goma sauce (simple pleasures); the combination of light crisp of the breaded crumbs matched with tender pork, all with a thin layer of fats.

Truly, it is SO TOUGH to find good pork cutlets in Singapore, many either too greasy or tough and dry.

To me, Imakatsu’s version is as good as it gets for this price. Though there are times, I gotten a drier-than-I-wished version.

The other to order is the Piyopiyo Minced Meat Cutlet ($9.80), like good-old scotch eggs deep-fried with oozing yolk, containing some of my favourite components in one dish.

Since I havnt done #eggporn in a while.

A video posted by Daniel's Food Diary (@danielfooddiary) on Dec 13, 2015 at 1:23am PST

The revamped menu also introduces an Udon component, with basic dishes of Onsen Egg Cold or Hot Udon ($12.80), Mentaiko Cold or Hot Udon ($13.80), and Curry Udon ($14.80).

The udon used is Inaniwa Udon – hand stretched, thinner than the regular udon, slippery smooth and slightly chewy. Diners who find the typical udon too thick, would like this version which has an elegant taste.

I did think they could somewhat combine strengths and offer a deep-fried cutlet or prawn udon, marrying the best of their offerings.

Imakatsu Boat Quay
52 Boat Quay #01-01 Singapore 049841
Opening Hours: 11:30am – 3:30pm, 5pm – 12am (Mon – Fri), 5:30pm – 12am (Sat), 11:30am – 3:30pm, 5pm – 10pm (Sun), Last orders 3pm and 11pm

Other Related Entries
Imakatsu (Star Vista)
Sumire Yakitori House (Bugis Junction)
Ryu’s Japanese Restaurant (Capitol Piazza)
Ginza Kuroson (Ngee Ann City)
Issho Izakaya (Kallang Wave Mall)

The post Imakatsu Boat Quay – Japanese Tonkatsu By The Singapore River appeared first on DanielFoodDiary.com.

Truffle ramen. This is something new. Truffle edamame. Okay, I see where you are getting at. (Read: 15 Must Try Truffle Dishes In Singapore)

Kanshoku Ramen means “to finish eating every last bit of your food’ in Japanese”. This is their 2nd outlet, the 1st at Metropolis.

The Truffle Ramen ($16.90) is a dry version, somewhat reminding us of angel hair pasta with truffle. Kanshoku wasn’t stingy with the truffle oil and black truffle bits AT ALL.

“We were inspired by this French restaurant.” Quipped owner Melvin, who spent some time R&Ding till he got the right formula.

The table of us knew exactly which one he was talking about, and we were right. However, we had varying opinions.
One thought it was nowhere close to the said French restaurant, the other said “too jelak (rich)” and gave up after two mouthfuls, while another was impressed enough to ta-bao another packet back home.

The Truffle Ramen could do better with more varied ingredients, perhaps with a bowl of accompanying soup to balance out the taste. I also suggested for a slice of char-siu, which I found out was added (after my initial truffle blog post went out). The price by the way, went slightly up north too.

I did think that the Black Truffle Edamame ($4.90) was worth a try, for novelty factor. We did wonder what should we do with the pod since we couldn’t exactly eat the skin. Lick the truffle off?

Kanshoku Ramen is a locally developed brand. Their broth boiled eight hours with filtered water, no added salt or preservatives, pork marinated for four hours, and Hakata style ramen made in house.

I am a fan of their noodles, though I would have still preferred it to be a tad harder. Also, there might have been some consistency issues.

Their noodles are worth a try, though I think the weakest link would be their sides.

Their gyoza ($5.90) were limpy, Chicken Karaage ($6.90) slightly soggy (could be the watermelon – why that anyway?) and chicken wings unevenly marinated ($6.90).

Service was friendly, owner extremely receptive to feedback, and this location is much more centralised than the previous. With more exposure, Kanshoku could be that local ramen brand that we can look out for.

Kanshoku Ramen Bar
Orchard Central, 277 Orchard Road #01-06, Singapore 238858
Tel: +65 6384 4770
Opening Hours: 11am – 10pm (Mon – Thurs, Sun), 11am – 11pm (Fri, Sat, PH)

Other Related Entries
15 Must Try Truffle Dishes In Singapore
Kanshoku Ramen (Metropolis)
Nantsuttei (Orchard Central)
Brothers Ramen (International Plaza)
Xin Hao Ramen (Bugis)

* Daniel’s Food Diary pays for food reviewed unless otherwise indicated.

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Miyazaki 宮崎県 is a part of Kyushu Japan, blessed with beautiful sunshine, mild climate, clear skies and seas.

Few may be thoroughly familiar with the local Japanese food that the prefecture produces though, with the exception of perhaps Miyazakigyu – one of the highest grades of wagyu.

You have now savour a taste of Miyazaki at Maguro Donya Miuramisakikou Sushi & Dining, which specializes in sashimi and sushi grade Maguro (tuna).

Maguro Donya Miuramisakikou Sushi & Dining is headed by Chef Shuji Sawada, regarded as one of
the most renowned maguro and sashimi wholesalers in Japan.

Therefore, the quality of sashimi such as maguro, salmon, swordfish and yellowtail can rival some of those served in the best restaurants in Japan.

This Miyazaki Healthy Choice 5 Course Set is available with just a $8 top up. Here’s how it works:
– Get to Suntec City North Wing #03-314 Eat At Seven
– Order any main dish from Maguro Donya Miuramisakikou Sushi & Dining
– Add on $8 to enjoy the Miyazaki Healthy Choice 5 Course Set.

Here’s what the Miyazaki set includes:

Lactic Acid Bacterium Drink (Brown Rice)
This cloudy white coloured drink from Takachiho Muratabi is consumed before the meal to increase the number of good bacteria in the intestines and helps in digestion.

My dining partner said this reminded her of another cultured drink, though not as sweet.

Healthy Shiso Drink
I drink fruit vinegar quite often, and this Shisho Drink reminds me of that with its bright sour and refreshing aftertaste. It turns out that Red Shiso is sometimes added to drinks (such as water, soda water) in Japan for health benefits such as beautifying skin, aiding digestion and improving eyesight.

It is also popular for customers to request to add Shiso with Shochu (at additional cost of course).

Ice Cream with Oligosaccharide (Yuzu)
Oligosaccharide?? I wasn’t that familiar with “oligosaccharides” and did some checking up.

They are considered carbohydrates which have 3-10 simple sugars linked together, found naturally, have a mildly sweet taste, and work as as a partial substitute for fats and sugars in some foods.

It also works as a pre-biotic. Interesting how much “Oligosaccharide” added to ice cream can do.

Barley & Rice Miso
Made from naturally brewed Kanena barley miso, this means that the raw miso has not undergone any thermal treatment and is free from alcoholic additives, MSG or preservatives.

This barley miso is handmade from barley, rice, soybeans and sea salt, and after drinking the miso soup, you would realise there is a more natural taste that is not overly salty.

Hanamochi
Hanamochi are rite sized rice cakes which are made to welcome the New Year as there was no fresh flowers in winter. ‘Hana’ means flower and ‘mochi’ means rice-cake.

These fruit and flowered shaped Hanamochi are elegantly pretty, contain red bean fillings, and are actually made without using artificial colourings and preservatives.

Japanese cuisine is always fascinating, and this set from Miyazaki allows me to eat, see, and feel how much emphasis the Japanese place on taste, aesthetics and definitely health aspects of food.

The governor of Miyazaki Prefecture Shunji Kono also acknowledges that consumers in Singapore have concerns over food safety issues, and has assured that food introduced here are both safe and locally produced as they take pride in their products.

A dedicated section featuring products from Miyazaki prefecture is planned at Isetan Westgate in the near future. Look out for this page for updated details.

Maguro Donya Miuramisakikou Sushi & Dining
3 Temasek Boulevard
Suntec City North Wing #03-314 Singapore 038983 (City Hall MRT, Promenade MRT)
Tel: : +65 66545054
Opening Hours: 11.30am – 10pm
Reservation Online – Maguro Donya Miuramisakikou Sushi & Dining

* This entry is brought to you in partnership with Miyazaki Prefecture, Japan.

The post A Healthy Taste Of Miyazaki Food – Suntec City’s Eat At Seven Maguro Donya Miuramisakikou Sushi & Dining appeared first on DanielFoodDiary.com.

Gyoza-ya must be feeling confident about Orchard, having opened its 3rd outlet at The Paragon basement. The other two casual dining restaurants are at Gyoza-ya Robinsons Orchard B1 and ION Orchard B4.

The gyoza specialist are under The Akashi Group, with varieties such as Pan-Fried Dumpling with Pork ($4.80), Pan-Fried Dumpling with Vegetable ($4.80), Pan-Fried Dumpling with Red King Crab ($7.80), and Ebi Tamago Gyoza ($6.80).

My lesson learnt is to stick to the tried-and-tested. Ordered the Ebi Tamago Gyoza ($7.80) and turned out to be disappointing while sounding good on paper – like a dry chunk on the inside, without the juiciness one would expect from a good dumpling.

This limited item also took too long to arrive, possibly 20-25 minutes or so, after all the other dishes were finished.

Other than Jya Jya Men ($6.50), and other sides such as Tori Karaage ($3.80 deep fried chicken), Ninniku Yaki Meshi ($5.80 Japanese garlic fried rice) and Yasai Itame ($4.80 fried vegetables), the restaurant has expanded its noodle menu, including Kaisen Ramen ($9.80), Special Pork Bone Soup with Ramen ($6.80), and Truffle Ramen.

The Truffle Ramen, unfortunately was cold, clumpy, and needed more seasoning to save it from its state. (Had to add some of the gyoza sauce which kind of made it palatable, but that shouldn’t be the case.)

I am a fan of Gyoza-ya, but with an expanded menu, their newer dishes need to be further refined.

Gyoza-ya The Paragon
290 Orchard Road, #B1-43, The Paragon, Singapore 238859 (Orchard MRT)
Tel: +65 6235 0383
Opening Hours: 11:30am – 10pm Mon-Sun

Gyoza-Ya Ion Orchard
ION Orchard, 2 Orchard Turn, #B4-56, Singapore 238801 (Orchard MRT)
Tel: +65 6509 4647
Opening Hours: 11am – 10 pm (Mon-Sat)

Gyoza-Ya Robinsons
Robinsons Orchard, 260 Orchard Road, B1-02A, Singapore 238855 (Somerset MRT)
Tel: +65 67375581
Opening Hours: 11:30am – 10pm (Mon-Sun)

Other Related Entries
Gyoza Bar (North Canal Road)
Keisuke Gyoza King (Orchid Hotel)
Osaka Ohsho (Raffles City)
Gyoza-Ya (ION Orchard)

The post Gyoza-ya – Gyoza Specialist Shop Opens At The Paragon. Skip The Truffle Ramen appeared first on DanielFoodDiary.com.

Sushi Jin can be considered as one of my favourite Japanese restaurants, not bank-breaking high end yet serve commendable food. So when the Les Amis Group which owns it took over the next door shop for a modern izakaya joint, some anticipation ran high.

JINzakaya located at Owen Link (near Farrer Park MRT) has a more colourful look, decorated like a refurnished old Tokyo train station tavern. Not OTT though.

Counter seating on one side, restaurant on another so that you would avoid smelling liked smoked meat after the meal.

Lunch sets are attractively priced – $12.80 per set with a hojicha drink. For the main item, you can choose between Donburi (rice), Ramen and Soba, Sando (sandwiches) and Sarada (salads).

Come dinner and JINzakaya is transformed to a yakitori sake bar. You would get a small variety of Sashimi, Chinmi (means “rare taste”, many involving pickled seafood), Yakimono, noodles and salads.

The two main recommended noodles are Kimchi Ramen ($12.80) and Jin Tori Ramen ($12.80). Had the former, which contained chargrilled chicken thigh with onsen egg in a white chicken soup base spiced with kimchi paste.

I liked 75% of the components, the chicken was evenly marinated and quite tender, soup savoury-tasty without an overly strong inclusion of kimchi that would mask the base broth. The weakest link was the limpy noodles (we commented as like instant noodles lah) which was perhaps not the type we preferred.

The meat skewers starts from $2.50 from the basic. For a treat and less conventional choices, there are Kaki fresh oyster wrapped with bacon ($5.50), MB4 Wagyu Kushi ($9) and Foie Gras ($9.50) available.

Some hits and misses. I liked the Tsukune ($3.50) which was deliciously moist; Mekajiki ($5.50) was brushed with black pepper sauce which added a level of kick, though tad burnt; and Hotate ($5.50) didn’t taste as fresh we expected. Therefore, I wasn’t that compelled to order more.

At the end of the meal, there are no strong feelings towards JINzakaya. It was… okay, some good dishes, felt somewhere in the middle. Perhaps I would have preferred it to have more of that energetic, lively vibes as one would expect in a yakitori sake bar.

JINzakaya
#01-08/10 Owen Link, 1 Farrer Park Station Road.
Tel: +65 6443 1173
Opening Hours: 12pm-3pm last order 2pm (Mon – Sat), 7pm – 11pm last order 10pm (Mon – Sun)

Other Related Entries
Bincho at Hua Bee (Tiong Bahru)
Uma Uma Restaurant & Bar (Millenia Walk)
Wagokoro Hide Yamamoto (Robertson Quay)
Sumire Yakitori House (Bugis Junction)
Ginza Kuroson (Ngee Ann City)

* Daniel’s Food Diary pays for food reviewed unless otherwise stated.

The post JINzakaya – Les Amis Group Opens Yakitori Sake Restaurant appeared first on DanielFoodDiary.com.

There is no stopping for Chef Keisuke Takeda, who has opened his 10th restaurant in Singapore.

Perhaps he is better known as the man behind the popular Keisuke Ramen, known to offer some of the best Japanese ramen in Singapore. Those long queues outside Tontotsu King Orchid Hotel still remain.

Ramen Keisuke Lobster King at Clarke Quay is his 10th set up locally, and the Keisuke brand is created to be unique where concepts are seldom repeated. No two shops are alike.

Tori King with chicken broth base and a fat drumstick lying across the bowl has slowly edged to be my favourite.

Some of the others shops such as Tonkotsu King at Orchid Hotel, Four Seasons at Bugis Village, Keisuke Tokyo at Suntec, and Matsuri at Parkway Parade have varying consistency, with some dropping in standard from the initial days.

Four different styles are available at Ramen Keisuke Lobster King – Lobster Broth Ramen with Clear Soup ($13.90), Lobster Broth Ramen with Rich Creamy Soup ($14.90), Miso Lobster Broth Ramen ($14.90) and Spicy Miso Lobster Broth Ramen ($15.90).

Each bowl comes with a slice of tender pork belly, chicken char siew (surprisingly good), black pepper prawn wontons topped with crunchy bamboo shoots, all in a deep lobster bisque like soup base.

Of the bowls tried, we liked the Rich Creamy Soup best.

The broth reminded me of a combination of both French style lobster bisque and Japanese ramen soup base, which can be both brimming with flavours and heavily rich.

French rock lobsters are specially imported from France, simmered for 6 hours with a special blend of herbs and vegetables to create the clear soup used in the lobster broth. The creamy version requires an additional 4-6 hours.

The first few sips of the rich version were delightful, but could be overpowering (and tiring) toward the middle. Some may prefer the less threatening clear soup.

The Miso Lobster Broth Ramen ($15.90) is cooked using a blend of three types of miso.

However, I thought that the blended spices and chilli used for the Spicy Miso Lobster Broth Ramen ($15.90) overpowered the natural sweetness of the lobster soup.

Also, a curly style of ramen noodles is used, similar to that used at Tori King, but I preferred the long, straight, thin noodles used for in the non-miso bowls which provided a better bite.

One major thing to highlight is Ramen Keisuke Lobster King is opened from 6pm to 5am!

Likely to target the Clarke Quay party goers, you know now where to get a comforting bowl of lobster ramen for a late night supper.

Keisuke opens its 10th concept in Singapore, Ramen LOBSTER King. Each bowl comes with a slice of tender pork belly, chicken char siew (surprisingly good), black pepper prawn wontons topped with crunchy bamboo shoots, all in a deep lobster bisque like soup base. Take the rich version. Review here: http://danielfooddiary.com/2016/02/16/keisukelobster/

A video posted by Daniel's Food Diary (@danielfooddiary) on Feb 16, 2016 at 6:57am PST

Ramen Keisuke Lobster King
Clarke Quay – 3C River Valley Road #01-07 The Cannery, Singapore 179022 (Clarke Quay MRT)
Tel: +65 6255 2928
Opening Hours: 6pm – 5am (Last order 4:30am)

Keisuke Tonkotsu King Four Seasons (Bugis Village)
Ramen Keisuke Tori King (Amara Hotel)
Ramen Keisuke Tonkotsu King Matsuri (Parkway Parade)
Hakata Ikkousha (CHIJMES )
Ramen Keisuke Tonkotsu King (Paya Lebar Square)

* Daniel’s Food Diary went as a plus-one during a members’ only preview. The ramen shop will open officially 20th February 2016.

The post Ramen Keisuke Lobster King – Lobster Broth Ramen at Clarke Quay, Opens Till 5am appeared first on DanielFoodDiary.com.

Menya Takeichi lauded as Tokyo’s top chicken ramen, has opened at Suntec City’s Eat At Seven.

The ramen shop has consistently been ranked in the “Best 10 in Chicken Paitan Broth Ramen” category in Supleks Ramen Database, the largest ramen-related website in Japan.

There are also long queues outside the outlets in Japan after TV Asahi did a feature.

Okay lah, almost every ramen shop out there says that they are some kind of a champion and has taken part in some television challenge.

So I am not sure why they would claim as “Number 1” *cough cough* but anyway…

The restaurant’s signature recipe is the Chicken Paitan Ramen, containing collagen-rich broth by simmering fresh chicken and chicken feet for hours, leading it to become the best-selling dish that has led the brand to open 40 stores in Japan in just four years.

A friend calls this the Bijin Nabe – ramen version. I would agree it did taste something like that.

Four basic chicken ramen, and three types of tsukemen (shoyu, shio, spicy) are available.

The best sellers are the original Special Ramen ($15.50) and Special Rich Shoyu Ramen ($16.50), followed by a Special Rich Shio Ramen ($16.50), and Special Rich Spicy Ramen ($17.50). Note: The bowls are all named “special”.

Oh, oh, oh… the cloudy, white, velvety smooth soup base is indeed commendable, as though every spoonful is an extraction of the best parts of the chicken (fats).

The taste is not overly salty and abounding with savoury goodness.

Also, the bowl contained tender chicken slices and bouncy handmade chicken balls.

Now, if only the soup was hotter in temperature, it would be the absolute chicken ramen to look out for in Singapore.

If the collagen-rich soup is too thick for you, there is a flask of clear soup made of bonito flakes which you could add. I am used to thick ramen broths in Japan, and I didn’t see the need to add more within.

Other side dishes include Gyoza (S$6.00 for 5 pieces), Chicken Tempura Rice ($8.00) and Grilled Prawn with Anchovy Creamy Sauce (S$8).

Some people may get lost finding Menya Takeichi. It is located at Level 3, opposite the gym, a short walk from the escalators near Kushinbo, at Eat At Seven right next to Maguro Donya Miuramisakikou Sushi & Dining.

Yes, if you love those creamy, collagen-rich (beauty alert) chicken broth with long, thin, chewy noodles, you should enjoy Menya Takeichi. I will be back.

Menya Takeichi
3 Temasek Boulevard, #03-313 Suntec City Mall, Singapore 038983 (City Hall, Promenade MRT)
Tel: +65 6235 3386
Opening Hours: 11.30am – 3pm (last order 2.30pm); 5.30pm – 10.30pm (last order 10pm)

Other Related Entries
Gyoza Bar (North Canal Road)
Marutama Ra-Men (Liang Court)
Marutama Dining (Killiney Road)
Ramen Keisuke Tori King (Amara Hotel)
Ramen Keisuke Lobster King (Clarke Quay)

The post Menya Takeichi – Tokyo’s No 1 Collagen Rice Chicken Ramen Chain At Suntec City appeared first on DanielFoodDiary.com.

What? One more. Shortly after Ramen Keisuke Lobster King at Clarke Quay (I hear that there is a queue of hundreds, and my previous post had literally a thousand of shares), Ramen King Keisuke Takeda opens a Crab Broth Ramen shop at Orchard Cineleisure. (The outlet opens officially on 3 March Thursday.)

Crab Broth Ramen can be considered one of Keisuke’s signatures, as he used this particular noodle dish to win the title of Ramen Champion in Japan during 2011.

So we say “Bye Bye” to Pancake House of TOKIO at Orchard Cineleisure, and “Hello” to likely long queues when Keisuke Kani King sets foot at this super convenient location (Level 1 right next to KFC).

Late night supper/KTV/movie goers will be pleased to know that the 40-seater ramen store opens up to 2am during Fridays and Saturdays.

There are five different styles available: Crab Broth Ramen with Clear Soup ($12.90), Crab Broth Ramen with Rich Soup ($13.90), Spicy Crab Broth Ramen ($14.90), Crab Broth with Mixed Fried Omelette Ramen ($13.90) and Crab Tsukemen ($13.90).

Crab Broth Ramen with Rich Soup ($13.90, with all toppings $18.90)
This bowl has a creamy based, cooked with a mixture of crabs, chicken bones, herbs and vegetables, which provides a distinct seafood flavour in the soup.

Okay, between this and the lobster broth, lobster wins hands down. I also preferred the thinner, longer noodles used over there.

Chef wanted to display contrasting flavours in this two newer shops – the lobster having a “stronger, masculine” soup based; while the crab has a more “sensitive and feminine” touch. Thus the heavier use of vegetables, also a sweeter aftertaste in the broth.

Crab Broth with Mixed Fried Omelette Ramen ($13.90)
This gets more experimental, created from the observation that local Singaporeans tend to like eggs that are fluffy and soft.

If that is the objective, this Kani Tama Ramen dish achieves it.

Covered with a layer of fluffy egg containing pieces of sliced pork and crab stick, it strangely reminded all of us of… the local Hokkien mee, wet version. This is okay, if you are bored of the typical soup ramen.

Spicy Crab Broth Ramen ($14.90)
MY FAVOURITE. While I don’t always enjoy the spicy versions of Keisuke’s ramen, this bowl ticks all the right boxes – intense, velvety rich, having a multitude of flavours. I happen to find the golden coloured bowl the most attractive as well.

It comes with a ball of chilli paste on top. My recommendation would be to have a few sips of soup first, then mix it in to savour a different layered taste.

Crab Tsukemen ($13.90)
The dipping noodles didn’t quite work for me. Keisuke uses a mixture of four different breaths of noodle, so that diners can feel varied gratifications in this simple dish. I personally thought that noodles were slightly too thick, and had a strong aftertaste.

So I won’t mind having the Spicy Crab Broth Ramen again for a few more times. This shop also offers a free side accompaniment of Nira Cabbage Garlic other than beansprouts, but emmm, nope.

Anyway, I hear that many diners go to Keisuke NOT only for the ramen. I finally realised why.

Keisuke Kani King – Crab Broth Ramen At Orchard Cineleisure, Opens Till 2am Weekends. And I hear that many diners go to Keisuke NOT only for the ramen. I finally realised why. Answer at the end of the video. http://danielfooddiary.com/2016/03/01/keisukekaniking

A video posted by Daniel's Food Diary (@danielfooddiary) on Mar 1, 2016 at 7:40am PST

Keisuke Kani King @ Orchard Cineleisure
8 Grange Road, #01-¬03 Cathay Cineleisure Orchard Singapore 239695 (Somerset MRT)
Opening Hours: 12pm – 3pm, 5pm – 10pm Last Order 9:45pm (Mon – Thurs),
12pm – 3pm, 5pm – 2am Last Order 1:45am (Fri and PH eve),
12pm – 2am Last Order 1:45am
12pm – 10pm Last Order 9:45pm

Other Related Entries
Ramen Keisuke Lobster King (Clarke Quay)
Menya Takeichi (Suntec City)
Kanshoku Ramen (Orchard Central)
Uma Uma Restaurant & Bar (Millenia Walk)
Sapporo Ramen Miharu (Millenia Walk)

* Daniel’s Food Diary went as a plus-one of a VIP member ie super fans of Keisuke. The outlet opens officially on 3 March Thursday.

The post Keisuke Kani King – Crab Broth Ramen At Orchard Cineleisure, Opens Till 2am Weekends appeared first on DanielFoodDiary.com.

$12.80 for a bowl of bara chirashi don in a restaurant would be a steal. Especially when it comes with so much “liao” (sashimi toppings) that the rice almost takes on a lesser proportion.

Bara Chirashi ばらちらし means “scattered seafood, vegetables and ingredients on top of a bowl of rice” with the sashimi usually diced and marinated with soy sauce and mirin, compared to the Chirashi Don which has sashimi in the more unadulterated form.

Situated within Thomson Plaza in a humble corner with 14 seats, 4 of those were bar seats to witness the Chef in action.

The precise slicing of sashimi, placing each ingredient into the rice bowl and torching of duck slices were saliva-inducing.

The seafood on sushi rice were priced between $10.80 and $32.80, with Salmon Don and Maguro (Tuna) Don the cheapest.

The Bara-Chirashi Don ($12.80) is definitely the highlight with salmon, tuna, octopus, prawn and salmon roe in a palm-sized sushi rice bowl.

At an additional $10, the Premium Chirashi Don ($22.80) contained salmon belly, scallops and prawn tako instead.

Sugoi desu! So much seafood toppings that we couldn’t see the rice underneath and we were not complaining.

The fragrant sesame oil… the umami-ness… the tinge of sweetness… with fresh sashimi cut into small bite- sized cubes for easy consumption. Oishii!

The entire meal was silent throughout as we were concentrating on getting the very last piece into our tummies.

Apart from the seafood rice bowls, there were Donburi ($8.80 – $15.80) using normal rice instead.

We had the Glazed Duck with Onsen Egg ($14.80) which was torched with a live demonstration of pyrotechnics to give a smokey taste.

Even though the duck meat were tender and tasted pleasant, the chirashi don still left a deeper impression in our hearts.

If we were to choose a place for affordable and oishii chirashi don, Sushiro would be choice Ichiban (number 1).

Sushiro Singapore
301 Upper Thomson Road, Thomson Plaza #01-113F, Singapore 574408 (Marymount MRT)
Opening Hours: 11.30am – 2.30pm, 6pm – 9.30pm (Wed-Mon), Closed Tue
https://www.facebook.com/Sushiro-Singapore-970518079675008

Other Related Entries
Waa Cow (Kent Ridge Drive)
Bincho at Hua Bee (Tiong Bahru)
Haru Haru (Ang Mo Kio)
Ryu’s Japanese Restaurant (Capitol Piazza)
Izakaya 95 (Punggol Settlement)

* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan @stormscape.

The post Sushiro – One Of The Cheapest Chirashi Don In Singapore. Only $12.80 In A Restaurant appeared first on DanielFoodDiary.com.

[Hong Kong] Nihonryori RyuGin at Tokyo, Japan was one of the best, best, best, dining experiences I ever had.

Almost every dish was exceptional, stylishly executed, a Japanese kaiseki meal full of surprises.

However, it did take me a while to finally decide to dine at Tenku RyuGin in Hong Kong, Nihonryori RyuGin’s first and only overseas outpost.

There is an inner voice that would pre-judge, “It won’t be as good…” but I went ahead because I liked it adequately. After I have saved up enough anyway.

The Hong Kong satellite restaurant is headed by Chef De Cuisine Hideaki Sato, with its seasonal menu overseen by founder Chef Seiji Yamamato himself.

A match to the restaurant’s name which means “singing dragon”, Tenky RyuGin is aptly located at one of Hong Kong’s most known skyscraper, high up on Level 101 on the Kowloon ICC Tower.

The process of getting up, the amount of gold-decorated furnishing and design outside, the professional service rendered, could give you a glance to Hong Kong’s rich and famous.

A 10-course kaiseki meal Tasting Menu is priced at HKD$2,180 (SGD$387, USD$280.70) without service charge.

For comparison, the meal at Tokyo’s main RyuGin is well… 27,000 Yen (SGD$327, USD$237.50). A reflection of the times and currency fluctuations.

RyuGin’s philosophy is for diners to “taste the blessing of the seasons”, and thus it is not surprising to get quality seasonal ingredients that exist all over Japan on a single plate.

There were some standouts, such as the Deep Fried Sea Urchin from Hokkaido wrapped in seafood, presented on two charcoal sticks.

Technically, this starter seemed challenging to execute. The outer layer tasted lightly crisp and battered, little trace of oil or what so ever. This enveloped the treasure within, and biting further would result in a burst of golden, velvety creamy uni which lingered deliciously.

Its Sashimi platter was also presented with each slice in a mini-dish, distinctly differently and impeccably complemented – Hirame Flouder with wasabi, Squid with marinated seaweed, Scallop from Hokkaido, Clam from Hokkaido torched and served with seasalt, Spanish Mackerel marinated in soy sauce.

THE RyuGin highlight was the dessert, with components of -196 and +99 degree Celsius within the same plate, that would enter your mouth at the same time. The fruit used varies.

Without me explaining further yet, try imagining that sensation.

The mastery behind this was incredible. Firstly, the speciality was presented like a mini-apple, comprised of paper-thin covering.

You would knock the fruit apart with spoon to reveal the encased super cold apple powdery dessert. After which, a 99 degree Celcius hot apple jam would be poured over.

Then, eat.

Now, the comparison. I think Tenku RyuGin did offer a pleasing Kaiseki meal, some surprises with a view to match, especially when I got that window seat.

One major difference was the speed in which food was served. This is probably cultural.

The meal in Roppongi Tokyo took close to 4 hours, I remembered as it was nearing midnight upon leaving.

In comparison, you could possibly finish this meal in Hong Kong in just above 2-hours. (I also noticed a couple coming about the same time, but completing the course earlier than me.)

While the staff in Hong Kong was competent and professional, the explanation was hurried, “This is …. from there….” Without further going into the significance of the region.

The Japan restaurant was stronger in their story-telling. For example, “This fish is from… because the waters there are… And this fish only breeds well there…. And is matched with this sauce from … because … Chef was inspired by…”

The understanding would go beyond the surface, and provided a deeper appreciation of each of Ryugin’s masterpiece.

Tenku RyuGin
101st, ICC International Commerce Centre, 1 Austin Road West, Kowloon, Hong Kong
Tel: +852 2302 0222
Opening Hours: 6pm – 9:30pm (LO) Dinner, Lunch only for private events
http://www.ryugin.com.hk

Other Related Entries
Nihonryori Ryugin (Roppongi, Tokyo)
Asia’s 50 Best Restaurants 2016
9 Best Restaurants In Hong Kong
Lung King Heen 龍景軒 (Central, Hong Kong)
The Chairman Restaurant 大班樓 (Hong Kong)

The post Tenku Ryugin – One Of Hong Kong’s Best Kaiseki Restaurant, Asia’s Best 50 appeared first on DanielFoodDiary.com.

OmoteNashi Dining is a hidden gem among the row of Japanese restaurants at Boat Quay, specialising in yakitori and rice bowls.

There is a trend of increasing yakitori restaurants in Singapore, but I find they come with wide differing standards. The last thing you would want to consume is a charred and dry kushi stick.

The perfect yakitori requires three main components – quality ingredients, good charcoal fire, and skillful grilling from the chef.

The restaurant which has both indoor and outdoor seating by the Singapore River, offers a range of Yakitori such as Sasami (chicken fillet) and Tsukune (chicken minced ball), Salads, Nabe (hot pots), Don (rice bowls) and desserts.

Here are some of the highlights

Gosso Dama ($7.80 for 2 sticks)
OmoteNashi specialises in Gosso ごっそ玉. What’s that?

The Gosso Dama is its forte, so much so that the name of the restaurant is sometimes simply known as “Gosso”.

This is actually white chicken liver, wrapped in crepine (fat netting, the thin membrane which surrounds the stomach’s internal), and should be consumed within 40 seconds.

Wait, I don’t even fancy liver that much. The Gosso was the last thing I ordered from the menu, left it out initially until the waitress asked, “You are not ordering Gosso? It is very special. Customers’ favourite.”

And what is this about the 40 seconds? “So gimmicky,” I thought.

The Japanese Head Chef then explained that diners were encouraged to finish the stick within 40 seconds, otherwise the taste would be different. This was his creation, and discovered after hundreds of experimentation.

I watched with my very eyes to see the Gosso grilled patiently (check out the fire), then the waitress and I literally ran over to the table nearest to the Singapore River (that was quite a distance) with a lime green timer ticking away.

Took one photo, noted the time (28 seconds) and ate.

WOW. The inside was so soft, an epitome of ‘melts-in-your-mouth’. It didn’t even taste like liver, like something I never had before. (No it was not tongue-scalding, if you were wondering.)

There was another Gosso stick. The time reflected 60 seconds. Weird, I had it and there was that faint savour of liver, and really not as remarkable as the previous.

Cheese-Tsukune, Chicken Minced Ball with Cheese ($7.00 for 2 sticks)
On to my favourite yakitori stick – the Tsukune, Japanese chicken meatball covered in a sweet tare sauce.

This has an added dimension. It had CHEESE within. Hot, oozing cheese.

That was definitely one of the best Tsukune I ever had – moist, so savoury juicy, had bite, without being starchy.

The Tsukune is made one by one, only upon after ordering, thus taste ‘fresher’.

Stuffed Shiitake Mushroom ($7 for 2 sticks)
This is Shiiitake Mushroom wrapped with the Tsukune chicken minced meat. I noted that there were many chicken sticks on its menu.

“We are proud of our chicken sticks, taste as good as Japan’s” was the response given. FYI, OmoteNashi has a sister restaurant Tsuiteru Maido (69 Boat Quay) few shops down specialising in pork sticks and other Japanese food.

Butamaki Omochi, Rice Cake Wrapped with Pork Belly ($6 for 2 sticks)
Something different. Japanese style rice cake wrapped with pork belly, grilled with soya sauce.

It was bacon wrapped around a sticky, mocha-like textured rectangular block.

Not exactly my kind of thing, but I can understand why people could enjoy this. A note is to eat this almost immediately after serving, and the rice cake would lose its wobbly texture if left for too long.

Butamaki Shimeji, Shimeji Mushroom Wrapped with Pork Belly ($7 for 2 sticks)
So between the two, I preferred the version with shimeiji mushroom.

Momo ($6 for 2 sticks)
One of the classic basics for yakitori – Chicken Thigh lightly sprinkled with salt. I was told the more the meat was chewed, the tastier it would become. Appeared to have some truth.

Tsukimi Tsukune, Chicken Minced Ball with Fresh Egg Yolk ($12.90)
This is the BOMB. Tsukune Chicken in a patty form, topped with fresh egg. Cut, ooze, mix, eat with the accompanying salad.

Chicken Nanban $12.90)
Nanban style deep fried chicken marinated in shio koji (salted rice melt), with dips of a vinegar-like sour sauce and inhouse-made tartar.

This is similar to the Karaage, except that it is fried with egg so you would see light tendrils of egg coating the chicken.

Coming hot and crispy, you can choose to add a dollop of tartar sauce, or leave the pieces to soak up the nanban sauce which should be quite sublime.

Umeten ($11.90)
Interesting. Deep fried chicken breast, with cheese, oba leaf and tofu skin inside. I thought that the chicken breast meet was somewhat dry though.

Beef Stew Mini Rice Bowl ($5)
There are two versions. I ordered the smaller one to go along with the sticks. This is also available in a larger version with mini salad, miso and dessert for $12++ for lunch. Value-for-money, tasty stuff.

Other styles include Yakitori Don, Beef Sinew Don, Chicken Nanban Don, Tsukune Don, Chicken Sukiyaki Don and Chicken Skin Bibimbap Don.

Mango Daifuku ($7.90)
Daifuku literally means “great luck”. Their version of this Japanese confection consist of soft, chewy glutinous rice covering stuffed with mango ice cream, and topped with mango sauce.

I liked that the skin was pancake-like thin, and ice cream not too sweet.

For lunch, OmoteNashi offers affordable rice bowl sets, and I would recommend the Chicken Nanban and Beef Stew – comforting and filling. Top it up with a few sticks, especially the freshly-made Tsukune.

Come dinner time, you can sit outdoors to enjoy the breeze, with sticks of yakitori matched with sake.

To judge if a Japanese restaurant is worthy, check if there are enough Japanese dining there. The huge lunch crowd, and support from Japanese customers can be a testament of its quality.

OmoteNashi Dining Gosso
No 64 Boat Quay Singapore 049852 (Raffles Place MRT(
Tel: +65 6533 5152
Opening Hours: Lunch 11:30am – 2:30pm, Last Order 2:00pm (Mon – Fri)
Dinner 5:30pm – 12am, Last Order 11:30pm (Mon – Fri)
5:30pm – 12am (Sat)
http://www.omotenashi.sg
http://facebook.com/omotenashi.sg

* This entry is brought to you in partnership with OmoteNashi Dining.

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