Funabashiya Honten @ Shinjuku

The first Japanese food that most of us in Singapore will be first exposed to as a child would be Tempura. This is usually served as one of the selection in the family restaurants in those Japanese supermarkets in the 70s like Yaohan, Yokoso and Isetan. So to think that you have specialist like Funabashiya…

Ando @ Tokyo

Rice is a staple of many Asians, and when you travel for a while, you start to think about the fluffy white starch that you make at home in your trusted rice cooker.  Ando  in Akasaka, Tokyo would reduce your rice cooker to shame.

Sakana Isshin @ Tokyo

There are many outstanding “fish” restaurants but Isshin stood out among all as specialising in Sakana (肴) or drinking cuisine, so that’s a bit more unique. Strangely Sakana also means fish in Japanese, so Isshin does Drinking Fish Cuisine, if that make any sense to you.

Alter Ego @ Esplanade

Alter Ego is the second self of A Poke Theory, dishing out Hawaiian poke bowls by day, craft beer & unapologetically sinful bar grub by night. Situated on Esplanade’s waterfront, it’s a sweet spot to knock back IPAs under the stars, to an unrivalled view of the Marina Bay.

Gingko @ Shanghai

Continuing in my series of good eats around Raffles City Changning in Shanghai was a visit to the Japanese restaurant Gingko.

Cast Iron @ Duo Galleria

Duo Galleria stood at the latest residential development that was created as a result of the barter trade between two governments over historic railway track lands that the British built during the colonial times. It is now 51-49 owned by the two governments through the vessel company M+S, now prize for guessing what M and…

A Primer in Washoku 和食

Japanese cuisine has been accepted all around the world for its elegance and deliciousness, and what better place than Kyoto to enjoy Washoku in its entirety. Three things you need to eat at Kyoto – matcha sweets, soba and tofu. And at Yoshiya Arashiyama, you can get all three under one roof. And did I…

Shibuya Matsukawa @ Toyko

Grilled eel, called unagi no kabayaki in Japanese, is a popular dish in Japan. Kabayaki is a cooking method unique to Japan where you slice open eels to remove their bones and broil them with sweet and salty sauce made from soy sauce and mirin until brown.

Yoshimura Kiyomizu-an @ Kyoto

Three things you have to eat in Kyoto –  macha-flavoured stuff, tofu and soba. You can get all three in Arashiyama, but the place to have your soba fix is at Kiyomizu.