I enjoy Akashi at basement of Paragon for its Omakase dinner (around $120ppax) which I believe is fairly good value. This includes a good spread of fairly large cuts of sashimi (otoro, sweet prawn, salmon belly etc) + another 4-5 courses which the chef will prepare. Especially like the korobuta pork with thin udon soup.

 

Thats a nice price.

 

For the more money conscious, but maybe less food/ quality, I find the omakase at Nara to be pretty good. only $55 ++, last time I went.

 

 

http://www.hungrygowhere.com/singapore/nara_japanese_restaurant_goldhill_centre/

most japanese restaurant owners will tell you that since long time ago, they get their fish supplies from scandinavia and elsewhere

 

Actually this is quite hilarious.

 

If you go on to the HK websites, there are people who are mocking these restaurants who previously were proud to say/ imply that they had the freshest fish from Japan as during the crisis time they stated that all the while their fish was from other sources LOL!!

i did something sacrilegious, since i do not eat anything raw, i pan seared a slice.. it was dripping with tuna oil

 

 

wow jimi, you have a good eye, yes its from isetan. Isetan had a kyushu fair from 6th to 19th september, and every other day, one of the sashimi stalls there will fly in a ~50kg farmed blue fin tuna whole, and perform a dissection for customers to view. the box's a combination of kamatoro(from tuna collar) / otoro (from belly)

 

 

 

Ha ha! what can I say- my midriff tells the whole story.

 

Please do not post that you cooked that lovely sashimi!!  :o :o

 

There is such a thing as Aburi Sushi- which I also love.

 

 

 

Actually even for normal sushi, I prefer the rice to be a little warm and the fish to be very cold. Seems to add a certain shiokness. I've never been to Japan so I wonder if this preference is a big no- no or not?

Ha ha! what can I say- my midriff tells the whole story.

 

Please do not post that you cooked that lovely sashimi!!  :o :o

 

There is such a thing as Aburi Sushi- which I also love.

 

 

 

Actually even for normal sushi, I prefer the rice to be a little warm and the fish to be very cold. Seems to add a certain shiokness. I've never been to Japan so I wonder if this preference is a big no- no or not?

 

Yes, in japan, the rice is just slightly warm and fish is very cold. The chefs make a sushi very fast to avoid handling the rice n fish too much else heat transfers from the hand to the sushi. Sitting at the counter watching the sushi chefs prepare your meal is most satisfying.  :)

Yes, in japan, the rice is just slightly warm and fish is very cold. The chefs make a sushi very fast to avoid handling the rice n fish too much else heat transfers from the hand to the sushi. Sitting at the counter watching the sushi chefs prepare your meal is most satisfying.  :)

 

Tks bro, glad to see the Japanese have (my) good taste- LOL! ;)

 

Cold rice does not taste nice and has a different mouth feel. I can see why the Japanese like to sit at the bar for sushi and omakase

Me no fan of raw stuff but my wifey loves her sashimi.  Over e weekend, we tried this Japanese restaurant in the basement of Parkway Parade.

 

Sorry I can't remember e name... it's between Gramo and Swensen's.  She says it was really good and reminded her of our Honeymoon in Japan.  I think that's a pretty good review eh  ;D

If you go on to the HK websites, there are people who are mocking these restaurants who previously were proud to say/ imply that they had the freshest fish from Japan as during the crisis time they stated that all the while their fish was from other sources LOL!!

ya man

 

Please do not post that you cooked that lovely sashimi!!  :o :o

no offense to the brother but it is almost like paying top dollar for a grade 5 wagyu beef steak and drenching it in steak sauce ;D

 

Me no fan of raw stuff but my wifey loves her sashimi.  Over e weekend, we tried this Japanese restaurant in the basement of Parkway Parade

 

sakuraya fish market is another good place to satisfy your sashimi cravings cheaply. but through the years i still prefer their outlet at the village centre ;D

 

Ha ha! what can I say- my midriff tells the whole story.

 

Please do not post that you cooked that lovely sashimi!!  :o :o

 

There is such a thing as Aburi Sushi- which I also love.

 

Actually even for normal sushi, I prefer the rice to be a little warm and the fish to be very cold. Seems to add a certain shiokness. I've never been to Japan so I wonder if this preference is a big no- no or not?

yup i cooked it, but only one slice :P each slice averaged about $9.

 

aburi sushi is the closest to raw food that i eat, and i prefer it well "torched" :P

Me no fan of raw stuff but my wifey loves her sashimi.  Over e weekend, we tried this Japanese restaurant in the basement of Parkway Parade.

 

That's Sakuraya... their other branch is at West Coast plaza. They also have a restaurant in Anchorpoint (different pricing...).

 

For dirt cheap salmon sashimi, go to Changi Airport Terminal 1 staff canteen... corner staff. $6

That's Sakuraya... their other branch is at West Coast plaza. They also have a restaurant in Anchorpoint (different pricing...).

 

 

The Anchorpoint one is a really interesting place for Jap food. Ate quite a lit of stuff that I didn't recognize the irat time u went.

 

They get their fish directly from that big Fish market in Japan (some Jap word beginning with 'T').

I think the mother load comes in on a Tues- must book it.

 

Some stuff is seriously ex at this restaurant.

 

It's Tsukiji!

 

Sakuraya bring them in, Monday and Thursday.

 

Try eating the food fresh at the market jimi, call me I can tell you where to stay so you can walk there at 5am and take these shots yourself!

 

The sashimi there is sublime - sit with the Japs, and enjoy all you can eat - 5000Y.

 

 

 

Oiishi!

Apprentice cooking for me...

 

 

Surgeon at work:

 

 

 

It's Tsukiji!

 

Sakuraya bring them in, Monday and Thursday.

 

Try eating the food fresh at the market jimi, call me I can tell you where to stay so you can walk there at 5am and take these shots yourself!

 

The sashimi there is sublime - sit with the Japs, and enjoy all you can eat - 5000Y.

 

 

Heh! Nice shots, I like no. 3 the best with the motion blur. I've seen them before on CS I think.

 

This is Tokyo right? Not sure if I'm gonna be going there but would definitely pop round if I was in the city. Did something similar when I was in Seoul but I bet that was more rough and ready compared to the Jap version.

 

 

For dirt cheap salmon sashimi,

 

Something about "dirt cheap" sashimi sound scary, like never eat the half off clearance sashimi in a store

All these pics make me wanna go back to Tsujiki and join that queue again ! :) I dun think it's all u can eat for 5000Y though. i recall its for a set else I would just be ordering the otoro ! :):)

 

That's very good quality otoro - once had omakase at Santaro's and when he nipped in the back, his assistant chef cut us some choice slices (we knew him better than Santaro) which they normally reserved for high value clients. They looked like in the pic, albeit chunkier pieces - later when I looked at the bill it cost about $40 for two slices  :P

I think a underrated chicken rice stall is at the Bukit Timah hawker centre.

 

Husband and wife team, slim man always in white short sleeve shirt. The chicken are not fat, which I enjoy, rice very well done. Very good chili and black sauce, comes with ginger as well.

 

I eat the meat and the rice separately, with sauce.

 

For those who frequent HK, there is a bakery by a known 3 star Chef, Joel Rubosan ( pardon the spelling, may not be correct ). It is at the Landmark and they serve the local Tai Pei Tong tea. Pricey but the sandwiches are out of this world.

 

 

 

 

Had these for lunch in Inchon....

Succulent wagyu

And finally, bibim lang mien.

And for dinner...bibim seafood

Lastly, bibim bab....

 

 

 

 

 

 

I think a underrated chicken rice stall is at the Bukit Timah hawker centre

 

if you are referring to the 7th mile hawker centre (bukit timah), then i am not surprised. this is one of my favourite places for hawker food. lots of stalls dishing out excellent food. everytime i go there i never fail to find something  that i would like. they have one of the best satay bee hoon there too

 

for example they have one of the most delicious chee cheong fun there. how much better can you make for such a simple dish. you would be surprised. their secret ingredient i suspect; a dash of sesame oil and something else ;D

 

It should be Joel Robuchon. They also have a french restaurant here in Resort World Sentosa. The french lady sommelier is Marie Agnes from Burgundy.  ;)

 

Ah... thanks for the correction.

8 chicken rice stalls to try bro:

http://www.soshiok.com/critic/article/16150

Let me know when you are free, let's visit some of them!

 

Ha ha! Sounds good, I've been to quite a few though.

 

To be honest I don't find these stalls massively different. They are probably all using the same chickens. The sauces and techniques may vary a bit. My maid does a pretty mean one but her soya chicken is unbeatable.

 

As they are pushed for price, its hard to compete with restaurants or HK shops with their lovely 'yellow fat' chicken ;D  ...*sigh* I'm drooling just thinking about it.

Ha ha! Sounds good, I've been to quite a few though.

 

To be honest I don't find these stalls massively different. They are probably all using the same chickens. The sauces and techniques may vary a bit. My maid does a pretty mean one but her soya chicken is unbeatable.

 

As they are pushed for price, its hard to compete with restaurants or HK shops with their lovely 'yellow fat' chicken ;D  ...*sigh* I'm drooling just thinking about it.

Well I made a mean chicken rice myself in Oz... my buddies will do also anything for it - a friend traded one Tetsuya meal for my rice...

 

I need to meet Stephen for a project when I am back, when I come over, will buy you and him some lunch at a chicken rice I like, just opposite your office - the Rocovo coffee shop. Micheal is the man who sells the chicken.

Had this for lunch today - Samgyetang top with an abalone (seems to be the favorite now in Korea)

and for dinner, my must have, Bulgogi...

and this for snacks...

 

Ja Jiang noodles:

 

Charcoal BBQ:

 

 

I cilmbed Sorak San and this lady shared her Inari bento with me ;)