Copon Norp Restaurant: Ozaki Beef Odessey and beyond
Roast Ozaki Sirloin Beef I have been asked on several occasions about what I would choose as my final meal and the answer would invariably be a slice of grilled Wagyu Beef on top of of a mouthful of...
View ArticleOzaki Wagyu Farm: The Quest to produce the World’s Best Beef!
Tajima-gyu at the Ozaki Ranch Do you remember the first time you tasted Wagyu Beef? I certainly did and I am sure most of you would too because Wagyu is just one of those paradigm shattering...
View ArticleHokkaido Sushi: Dreaming of Gyu Don featuring Hokkaido Rice!
Ohmi Gyu Don with Sashimi Set $60++ If I had to pick something as my last meal, it would have to be a few slices of wonderfully marbled Wagyu over a bowl of steaming hot, pearly drops of Japanese rice....
View ArticleIto Kacho Yakiniku Restaurant: Wagyu Beef Yakiniku Cuts Part 3
Sasami (Flank) This is Part 3 of our exploration of Yakiniku Beef Anatomy. If you are a bit lost, may I refer you to Part 1 and Part 2 of Wagyu Anatomy 101 where we covered various cuts of beef from...
View ArticleCUT: Kobe Beef — Finally!
Kobe Sirloin 170g $230, Kobe Ribeye 230g $310, Kobe Filet Migon 170g $250 Kobe beef was one of the foods on my list of things to eat before I leave this mortal sphere. There has been a ban on the...
View ArticleCUT: Hokkaido Snow Beef is now available in Singapore!
Kobe Ribeye (left), Right Hokkaido Snow Beef (right) This one is for the serious beef lovers. When CUT started selling real Kobe Beef last year, I thought I could finally close the book on Japanese...
View ArticleJin Fine Dining: ieatishootipost Summer Menu 2015
The ieatishootipost set has been very well received at Jin Fine Dining since I posted it back in Nov 2014. I think Singaporeans know a good deal when they see one. This summer season, I continue to...
View ArticleDashi Master Marusaya: All natural umami!
If you want to start cooking Japanese food at home, all you need is five basic ingredients viz, shoyu, mirin, sake, miso and dashi. These five form the basic building blocks for Japanese flavour....
View ArticleUshidoki: Ozaki Wagyu Kaiseki
Ozaki Wagyu is bred in a small farm and the beef is sold direct to restaurants. As such, Ozaki-san is not constrained to use a standardized feeding regime. Instead, he has his own special formula for...
View ArticleKuroya Sukiyaki: Tomato Sukiyaki
It wasn't so long ago that a photo of well marbled Wagyu beef would have caused ooohhhs and ahhhs and at least a few hundred LIKES on Facebook. In fact, when I started writing in 2006, we didn't even...
View ArticleJapanese Butchery @Cold Storage Takashimaya!
I remember the very first time I had a slice of Japanese wagyu. It was one of those gastronomic moments that probed deep into the inner recesses of my soul to invoke that sense of childlike wonder. How...
View ArticleMisato: High end food, casual prices
We have all come across eateries which we regard as “hidden gems” before. These are places that serve really good food but are not well known. There are a whole host of reasons why these gems remain...
View ArticleBizen: Japanese Wagyu at really good prices
I first met Aston when he opened “Astons Specialties” along East Coast Road back in Aug 2006. At the time, he had just taken the bold step of moving from his western food stall in the corner...
View ArticleKyuubei: Japanese Sushi and Sashimi in the East
I first met Chef Thomas Kok in 2011 when he was the head chef at Hokkaido Sushi which was named "Best Japanese Restaurant" under his watch. At that time, I was starting to write my "Sushi Files" and it...
View ArticleHoshino Resorts Tomamu: Autumn Season Activities
Most ski resorts have only have one peak season but Hoshino Resorts Tomamu is blessed with two! In the winter, it is surrounded by ski slopes with white powdery snow and is the ideal resort for...
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