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…
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.
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.
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.
Ichiran Ramen started as a street side ramen cart. Looked at where it is today.
In Kochi, fishermen made bonfires of using straws and cooked their catch. This technique called Warayaki is quite a spectacle to watch and tasty.
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…
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.
This was a recommendation of a colleague. I wanted to go a good teppanyaki restaurant, no gimmicks, money not the issue. Instead of the usuals in Ginza, I was introduced to this one in Akasaka. It is different from most teppanyaki restaurant as it features vegetables as its main selling point.
What could be more straightforward than yakitori? All that’s required is to chop up some chicken into bite-size chunks, skewer and hoist them over a grill, then season to taste and eat. Simple? Yes. Easy to do well? Obviously not, or there would be far more places of the caliber of Toriyoshi.