In Kochi, fishermen made bonfires of using straws and cooked their catch. This technique called Warayaki is quite a spectacle to watch and tasty.
I realised that I have not recommended Yakiniku in my blogs, even though I go to one quite often. A recent one I went to in Kyoto was of quite good quality at a reasonable price.
ADRIFT by David Myers is a modern take on the vibrant Izakaya. Adrift’s flavour-forward menu includes small plates, healthy salads, seafood, and meats grilled over bincho charcoal on a traditional robata grill.
Fons de Visscher was a respected fishmonger for already 27 years in Helmond; a city in Brabant, when he decided to start a new venture. Driven by his passion for fish and great wines, Fons created The Seafood Bar. The first Seafood Bar opened its doors in 2012.
Kisoji is a budget chain to savour Wagyu and Shabu-shabu. They have many stores across Japan and have ventured outside. And the secret to their success was not the price, it was the service.
Back to Ginza, Ground Zero for sushi restaurants. People come here after work for a bite and then proceed to drinks in one of many hostess bars and karaokes around here. Due to its close proximity to Tsukiji, many sushi restaurants were established here. So if you have been around since 1984, you can be…
This was one of the controversial Michelin 1* restaurant in Shanghai. Like Liao Fan Hong Kong Soya Sauce Chicken, Madam Goose offered very simple roast goose.
Only in Japan can you get specialisation in one ingredient like this one. Tucked away in Nihonbashi was a restaurant that specialised in squid. And you can guessed the name of the restaurant – Ika Center.
Etna is taken after Italy’s most iconic volcano, the name ETNA also reflects the wordly renowned excellent produce and finest ingredients from the Sicily region. The name is also a clever play of representing the restaurant’s pride and focus on delivering truly Italian hospitality, recognizing that Every Table Needs Attention.
Nanbantei is the oldest Kushiyaki restaurant in Singapore. Opened in the 80s in Far East Plaza along Scotts Road, it has not changed its decor since the opening. In recent years, they opened a branch in Chinatown Point, but this place still brought back the nostalgia.
Robatayaki (炉端焼き, literally “fireside-cooking”) refers to a Japanese method of cooking similar to BBQ. Traditionally, different fresh seafood are grilled over a wide, flat open fireplace in the style of an irori, rather than a shichirin or other type of charcoal cooking implement using binchotan.
I was craving for Spanish Tapas for Lunch – simple, easy, satisfying, single servings. Eat as much, or as little as your heart or your stomach desire. It’s difficult to find a good Tapas bar in China. Maybe contemporary tapas from Spanish celebrity chef and molecular gastronomy proselytizer Paco Roncero called Estado Puro may cut…