If Tsukiji is the centre of all the world’s freshest seafood, then Ginza is the centre of the world’s best sushi. Besides the famous Jiro of Ginza, whom Robuchon called the most exquisite taste he has ever eaten (Jiro returned the compliment by saying Robuchon has the best tastebud in the world), Ginza is the…
This blog post is quite bloody. We are going to eat like Flintstones. Jige at Tsujiki is a Kushiyaki Sake Bar, but their claimed to fame was their serving of Bone-in Tuna Sashimi called Maguro Nakaochi (鮪中落ち).
Nogawa’s claim to fame is the fact that it is the first Sushi restaurant in Singapore. Not that they introduced sushi to Singapore, but they brought the Ginza Sushi restaurant concept to Singapore back in 1978.
Shabugen is a specialise Japanese Beef Shabu-shabu place. So don’t come and expect to get seafood. They had only recently offer Pork, but will frown when you order that.
Sushi Zanmai claim to fame was the owner Kiyoshi Kimura’s crazy acts of bidding the most expensive bluefin tuna at the annual Tsukiji New Year Auctions. He last won the 2017 bid at a cool ¥74.2MN, yes that close to ¥5000 per slice of sushi which he sold at ¥428 a piece at Zanmai.
I had one of the best job in the world, traveling the places and trying out new things. And due to the job nature, I could get fat very easily if not careful. The challenge was to avoid empty carbs or really worthless carbs and reserved them for the really worthy ones. Tokyo is the…
Everytime before I transit in Narita or leave Japan from Narita, there’s one stop that I would make – Sushi Kyotatsu（寿司 京辰）.
Kyoto is a magical place. Everything is prettier, meals more elaborate and tradition followed. Kaiseki was born in this lovely place. So it was only reasonable to go to a traditional Kaiseki Ryokan to try a nice Kaiseki dinner. Of course, being Kyoto it would be expensive.
Singaporean who knew their Kaiseki would remember Nadaman in Shangri-La. I had this opportunity to try out their branch in Shiodome 47.
What poetic sadness! Everything – the view, the food, the company – was temporal. The beauty of Kaiseki (Japanese-style Chef Degustation) is that it mimics life – it’s seasonal and you never know what you are going to get. And you can never repeat it again, unless (of course) you come again the next evening.
Another drinking hole in Ginza that served great Yakitori, or when they don’t just specialized in chicken, Kushiyaki.
Going to a yakitori restaurant after a hard day in the office was often the highlight of my trips to Tokyo. Toriyoshi Akasaka (there were many Toriyoshi, some were on the Michelin guide) was recommended by a good friend of mine. It did not disappoint.