Tag : japan

Try Some Japanese Sake With Your Food Next Time, You Won’t Regret It

James Chan

What Went Down

Inter Rice Asia organized a unique sake experience just recently and there’s no way I was going to miss this opportunity. Imagine, sake and western cuisine. Such a simple idea which makes one go, “why didn’t I think of that?” Or at least I did, when I heard about it.

The selection of fine sakes for the night were proudly sponsored by Kawatsuru, a sake company based in the Kagawa prefecture of Japan. Known for its rice-driven style with elegant, rich texture, Kawatsuru pays respect to the crane that symbolizes longevity and good fortune. Using almost all locally grown rice, Kawatsuru brews sakes that are soulful, round, and structured without being high-tone or showy.

The delicious food was concocted by Wildfire Chicken & Burger specifically for this pairing event.

The Food (And Sake)

sake Gravlax of Petuna Ocean Trout Paired with Junmai Daiginjo Firefly

Gravlax of Petuna Ocean Trout

Paired with Junmai Daiginjo Firefly

Looks and tastes like salmon but as its name suggests, it’s not. I particularly like the lemon zest they sprinkled on it. The trout is otherwise salty albeit with its rich texture. Pairing the dish with the umami of the Junmai Daiginjo gives the palate a well-rounded sweetness. A unique thing of this sake is it tastes better with more oxidization (try leaving it open for a week).

sake Chicken Roulade Paired with Junmai Ginjo Omachi

Chicken Roulade

Paired with Junmai Ginjo Omachi

What a tender piece of meat! The skin of the chicken makes up the bulk of texture and flavor of this dish. Without the skin of the chicken, the Junmai Ginjo would not have paired as well. The flavor of the chicken meat is very mild and would clash with the slightly more complex sake.

sake Lobster Slider with Crab Fat Sauce Paired with Junmai Yoimai

Lobster Slider with Crab Fat Sauce

Paired with Junmai Yoimai

Crab fat seems to be a “thing” these days, I saw a couple of F&B outlets advertising it recently. But no complaints there as this is definitely my favorite of the night! (I shamelessly asked for another serving). You get that distinctive powerful shellfish taste but with an added crunch as the meat is battered and fried to a crisp. Obviously with such a heavy punching dish, you’d have to pair it with a similar full-bodied sake counterpart. Enter the “Junmai” which had just the right amount of sweetness, did not clash with the lobster but you know it was there for sure and just complemented everything really well.

sake 72 Hour Slow-Cooked Black Angus Short Rib Paired with Junmai Daiginjo Wisdom

72 Hour Slow-Cooked Black Angus Short Rib

Paired with Junmai Daiginjo Wisdom

As you would expect how any slow-cooked meat to taste, the beef was excellent. Tender and soft to-the-bite. I like that they did not overly drizzle the meat sauce on the beef as it would have killed most of the natural flavors. The Junmai Daiginjo in this pairing is an unfiltered sake which leaves a stronger aftertaste to complement the stronger beef flavors. As much as I understand the logic behind the pairing, this sake is probably too intense for a “noob” like me.

Matcha Mochi

Paired with Sanuki Cloudy Nigori

The Sanuki Cloudy sake is a pretty interesting drink. It tastes like Yakult! Understandably a perfect pairing for sweet desserts with its refreshingly slightly sour-ish taste. My only comment for the mochi was that they used too much matcha powder.

 

Try Them Sakes Out Yourselves

Yeap Inter Rice Asia   is having a SAKE SALE this WEEKEND!

Click “HERE”  for more details

 

*This is a sponsored post (Thanks Inter Rice Asia, Kawatsuru Sake and Wildfire Chicken & Burger!)

Don’t forget to head over to our socials HERE and give us a warm and friendly LIKE to see more of our content! Thanks for the support!

Lava Style OMUrice Is Everything You Ever Want @ OMU Singapore

James Chan

OMU Singapore

Following their success in Bangkok, Thailand (with 6 branches spread across the land of smiles), OMU opens its first outlet in Singapore! I say first outlet because I’m pretty sure there will be more to come. With long, snaking queues that stretch all the way to the Esplanade MRT station (on occasion), expansion is but a natural phenomenon.

So what’s got Singaporeans so riled up? It’s just Omurice! Or so I thought when I stepped into OMU Singapore. Then came the Lava Style Omurice. Suddenly, everything became crystal clear.

The Food

AT OMU Singapore, you’re spoilt for choice with numerous omurice offerings in different sauces. There’s Tomato Sauce, Demiglace Sauce, Curry Sauce, Cream Sauce & Japanese Style Sauce to choose from.

The thing I want to touch on most is that Lava Style Omurice. It’s a special way of making omelets where the surface of the egg is cooked but the inside is half cooked, borderline runny, creamy and full of texture. It’s really enjoyable to break the surface of the omelet to allow its beautiful interior to break free of the mold. I’m told that the chefs undergo intensive training in order to master this art.

With that in mind, you’d think that the dishes might be slightly steep on the wallet but the most expensive item on the menu is capped at $14.80 (excludes additional toppings or opting for the lava style omurice). That’s probably another reason why there’s a long queue.

Pork Hamburger Steak Omurice with Demiglace Sauce, $13.80

I obviously opted for the lava style version (trust me when I say it’ll be an additional $2 well spent). Boy oh boy. Best decision EVER! You’ve got a semi runny egg yolk enveloping a bed of tomato fried rice. And then there’s the sauce. That savory demiglace sauce is a sure fire winner. It’s not overly sweet with a hint of sourness and highly addictive. I could drink it like a soup even! Drizzle that over that perfectly cooked hamburger steak (that tastes exactly like the ones I ate when I was in Tokyo) or don’t. It’ll taste great both ways.

Mentaiko Cream Sauce Omurice, $13.80

This comes from the Japanese Styled Sauce Section and I’m told that in Bangkok, this was a promotional menu item which was a huge hit with the locals. Singaporeans tend to order this dish frequently as well. Why? Probably because the mentaiko cream sauce is light and not overtly rich on the palate. I recommend a meat add on if you’re not watching the waistline. It still tastes great without but I need a chewy protein in my meals. I also had this lava style.

Nagoya Style Red Miso Sauce Omurice, $13.80

This was my last dish and I opted for a normal version instead of the lava style to get a more wholesome understanding of omurice. Red miso is known for its not so subtle umami flavors and I think it’s perfect. There are many elements present in this dish (tomato rice, sautéed chicken, mushrooms, the pork cutlet and of course the omelet) and if a milder miso sauce was used, it would probably have been lost somewhere along the line.

Having tried the non-lava style omurice, even though I think it’s good, it would have been EVEN BETTER with the lava style option. What I’m trying to say here is, just pay the additional $2. It’s so worth it. Oh but that pork cutlet was pretty dope with its crispy exterior and super tender-to-the-bite meat!

 

Is The Juice Worth The Squeeze?

A hearty and overwhelming definite YES from me. OMU Singapore has managed to capture my stomach in just one visit. I cannot further describe how great the lava style omurice is. You just have to try if for yourself to be a believer. Let the long queues be a testament to my review then. If you don’t want to queue, you might probably want to avoid the peak hours.

OMU Singapore
Suntec City Singapore, West Wing
3 Temasek Boulevard #01-301A/301B
Singapore 038983
Tel: (+65) 9834 0079
Opening Hours: 11am-3pm, 4-10pm daily

 

*This is a sponsored post (Thanks for the food OMU Singapore!)

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Tsuta – World’s First Michelin-Starred Japanese Ramen in Singapore

admin

Tsuta

Opened in 2012 by Chef Yuki Onishi, it was the first ever Japanese ramen shop to attain a Michelin star. It is also listed in Singapore Michelin Bib Gourmand 2017. Sounds impressive? That’s what we thought.

Although this Michelin-starred eatery is situated at the entrance of Pacific plaza, it is easy to miss this cozy establishment that only seats 18 people. As soon as you walk in, you can smell the fragrant scent of truffle wafting through the eatery.

Before you are seated, you are required to place your order at the kiosk located at the entrance of the restaurant. This made the process incredibly fuss-free. You would not have to worry about the waiter getting your orders mixed up here.

As for the wait, it has died down from the two hour queue when they first opened their Singapore outlet in 2016. It was only a 20 minutes wait, which was pretty decent considering the fact that we went on Christmas day.

The Food

Ajitama Shoyu Soba

I had the Ajitama Shoyu Soba while my friend decided on the Ajitama Shio Soba. Both dishes came with pork slices, flavoured egg, bamboo shoots, leeks and truffle. The only differences are the green olives pureed in truffle oil in the Ajitama Shio Soba and the soup base. The Shio Soba is made with a chicken-seafood broth, rock salt, red wine and rosemary while Tsuta’s signature Shoyu Soba, is made with dashi brewed from a combination of chicken, clams and three types of soy sauces. One of the three soy sauces is apparently custom-blended by an artisanal soy sauce producer in Japan’s Wakayama prefecture from soya beans that have been aged for two years.

Our Verdict

The egg was done to perfection, soft and smooth with a runny yolk. For me that was the highlight of the meal. The noodles were pretty good too and it was not overcooked or underdone. While most people dislike noodles that are overdone, a pet peeve of mine is noodles that are too al dente.

I have to admit, adding truffle oil to the broth makes the ramen pretty unique. But it fell short of our expectations. Maybe we were too accustomed to rich tonkotsu broth, as pointed out by several reviewers, or maybe we had hyped it up too much in our minds. We both felt that we would enjoy it more if it was a little richer. My friend also mentioned that he did not particularly enjoy the olives in the Shio broth so I definitely recommend trying the Shoyu Soba or Miso Soba instead if you are not very adventurous.

Is The Juice Worth The Squeeze?

Prices start from $15 for a bowl of ramen each and considering the fact that 80 percent of the ingredients are imported from Japan, we think that the price is rather decent. You are paying for premium quality ingredients and it is situated in the heart of Orchard afterall.

Would we go back again? Probably not anytime soon. Unless we have a sudden craving for ramen and we are too lazy to trek to another location after a shopping day out in Orchard. But we definitely recommend giving it a try at least once and you can tell all your friends that you have had a michelin-starred meal before!

Where?

Tsuta
Pacific Plaza
9 Scotts Road, #01-01, 228210
Tel: (+65) 6734 4886
Opening Hours: 11am- 9.30pm daily

 

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

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Have An Authentic Taste Of Japan At Uni Gallery

James Chan

The Weekly Glutton (11/12 – 17/12)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

Don’t forget to subscribe if you want to be updated weekly! Or you could bookmark this page or even do BOTH!

uni gallery restaurant

Uni Gallery @ The Plaza

If you’ve ever been to Japan, you probably wouldn’t argue with me when I say ANYWHERE you dine in Japan will ensure a pleasant and satisfying experience. The service is great, the dishes taste amazing and the amount of meticulous care the Japanese people put into their craft is out of this world. My favorite place for food was none other than the bustling restaurants of Tsukiji Fish Market . After my experience with Uni Gallery earlier last night, it’s safe to say that I don’t have to travel so far for that taste anymore.

uni gallery sake

The Food

Don’t be alarmed when you flip open the menu. The prices are not going to be your usual Cafe & Bistro type of fare. We are dealing with Uni here. They are hard to harvest and each uni yields extremely small portions of the delectable meat. Also, it is highly recommended that to appreciate the full flavor of the uni, it must be eaten within 24 hours of harvest.

Uni Gallery serves non uni related dishes as well but nahhhhh. I went there for the sole purpose of their uni recommendations!

uni gallery shutou

Uni Shutou Original, $32

Using soy sauce to marinate the uni brings out the strong umami flavours and provides a harmonious blend of different tastes. Love the whole make your own uni roll concept!

uni gallery oyster shot

Uni Oyster Shot, $25

If you ask me, this is definitely the winner of the night. When you scoop all the ingredients into your mouth and take a bite, the taste of the sea literally hits you like a wave. The plethora of flavours exploding from the oyster and ikura roe itself targets every inch of your million taste buds. Throw in the sweet and creamy notes of the fresh uni and wow. That’s what a #foodgasm feels like.

uni gallery chirashi don

Uni Chirashi Don, $49

Jason, the owner of Uni Gallery assured me that for the price, I would be getting the best value as they’re very generous with the uni. True to his word, there were numerous streaks of the delectable uni flesh layered on top of fragrant Japanese rice. Could have been a little more generous with the rice though but other than that, no complaints!

Is The Juice Worth The Squeeze?

Some would stare aghast at the exorbitant prices. Some would not. Let’s talk about overall value in correlation to price then. You’re receiving premium grade uni and you won’t have to splurge on an air ticket to Japan to do so. What’s more, Uni Gallery is very generous with their portions of uni! I’ll definitely be back for sure!

Uni Gallery
The Plaza
7500A Beach Road  #B1-310
Singapore 199591
Tel: (+65) 9838 8209
Opening Hours: 11.30am – 3.00pm l 6.00pm – 10.00pm (Daily)

 

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

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A Bowl of Kanagawa Goodness

Pei Xia Ang

The Weekly Glutton (13/11-20/11)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

Don’t forget to subscribe if you want to be updated weekly! Or you could bookmark this page or even do BOTH!

Machida Shoten

Almost a week after our last trip to Japan Food Town, M and I found ourselves back again. But how can you blame us, the food there is just so satisfying! This week, we paid a visit to Machida Shoten, a ramen place from the Kanagawa Prefecture.

Machida Shoten close up of ramen

Shoyu Tonkatsu Cha-Shu Ramen, $18++

At Machida Shoten, customers are allowed to be as picky as they want.

Called lekei, Machida Shoten offers a unique concept of allowing customers to personalise their bowl of ramen to suit their preferences. One can expect to choose from light to Japan taste to strong flavour for their soup, and noodle textures ranging from soft, regular and hard.

Machida Shoten springy noodles

Noodles

The noodles were well-made, carrying a springy texture. They were not overly starchy, and were a good compliment to the rich broth.

Machida Shoten broth

Broth

One of the things I love here is the fact that customers can be as picky as they want. Can’t decide between a pork-based broth or soya sauced based one? Why not both!

Initially, I took tentative sips of the soup, but eventually got used to the salty pork- flavoured soup. As a testament to how full-bodied the flavour of the soup was, we realised that we had no need for the condiments by the side, as each sip carried a fresh new burst of flavours.

However, something that M realised mid-meal was that her soup was more oily than mine. She had the “light” flavoured soup, while I went for the Japan taste option. We figured that this may be because the oil from the char-shu mixed better with a richer broth, so my soup was less oily.

Machida Shoten char siew

Char-Shu

By the side of the bowl sits 5 tantalisingly thick-cut slices of char-shu. Alas, don’t let size fool you though. Despite the thickness of the meat, the char-shu slices were tender and soft, with good meat to fat ratio.

My first impression of the char-shu was how incredibly break-in-your-mouth soft it was, followed by awe when the fat that melted in my mouth. If there was a heaven, let it be filled with this char-shu for all of eternity.

Call me impressionable, but never have I had as many char-shu slices that were of such great quality. Usual ramen places serve at most 4 thin slices of char-shu, or 2 thick slices. But here you go, 5 thick, generous cuts of char-shu, sitting in full decadence at the side of your bowl, waiting for you to sink your teeth into them.

Machida Shoten great ramen great price

Conclusion

Different ramen places have different specialties, and if you particularly fancy char-shu, then you should give this place a visit!

Machida Shoten the store

Machida Shoten
Japan Food Town
Wisma Atria
#04-40 Wistma Atria, ISETAN Orchard
435 Orchard Road
Singapore 238877
Tel: (+65)6262 3214
Opening Hours: 11.30am-11pm on weekdays, 11am-11pm on weekends

 

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

Don’t forget to head over to our socials HERE and give us a warm and friendly LIKE to see more of our content! Thanks for the support!

Man Man Japanese Unagi Restaurant

James Chan

The Weekly Glutton (04/9 – 10/9)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

Don’t forget to subscribe if you want to be updated weekly! Or you could bookmark this page or even do BOTH!

man man unagi logo

Man Man Japanese Unagi Restaurant

To add to renowned Chef Teppei Yamashita’s ever growing chain of Japanese restaurants, comes Man Man Japanese Unagi Restaurant. This restaurant specializes in unagi (freshwater eel) grilled over a charcoal flame and a generous coat of BBQ marinade.

man man unagi queue

They’ve recently been awarded a Michelin star and I’ve heard that the queue can get pretty crazy at times. Being Singaporean, I was prepared to wait to get a seat at Man Man Unagi but I wasn’t prepared for a three hour long wait! Was it worth it though? Personally, I feel the juice isn’t worth the squeeze (no it wasn’t worth it).

man man unagi cooking unagi live

Turn up the heat

At some point during my arduous wait to step into the establishment, probably mid-way, one of the waiters came out to inform the throngs of people in line that the AC had given up on them and wasn’t working. The thought of eating in the sweltering heat apparently did not faze anyone. I was perspiring buckets when I ate my meal though.

man man unagi live eels

Live Eels

You get to see live eels being gutted, skewered and cooked on the spot. It cannot get fresher than this. But then again, it’s pretty sadistic if you think about it. They’re still moving when you skewer them! If you’re a little squirmish and they happen to point you to the counter seats, you may want to turn them down politely.

man man unagi rice bowl

The Food

No matter what you order, the constant in each dish will be the unagi. The texture and flavour of the unagi is pretty sublime. That rich and crispy skin meets with the tender and sweet flesh of the eel to give a pretty explosive burst of flavours in your mouth. It’s pretty good unagi BUT in all honesty, not that great to the point where I’ll queue up another three hours for.

man man unagi unatama

Unatama, $20.50

The Unatama is the lowest priced offering at Man Man and they serve it with two huge slices of tamagoyaki. The tamagoyaki was honestly sub-par at best. With that in mind, before you order anything there, if it ain’t unagi, you might want to be weary?

man man unagi hitsumabushi 

Hitsumabushi, $29.50

If you’re in for something novel, you might want to select the Hitsumabushi. You’ll have three different and unique methods of enjoying your unagi.

  1. Unagi with spring onions and seaweed
  2. Freshly grated wasabi (there’s a mini grater and wasabi plant for you to play with!) to garnish your unagi
  3. Unagi with dashi stock

My one little gripe with the establishment is they expect you to know what to do with everything when they serve you. They don’t even bother explaining to you the different elements of the dish and how to eat it. I had to google it on my own.

man man unagi grate your own wasabi

It was really fun to grate the wasabi though. Even with the heat from lack of air-conditioning and all that.

man man unagi mad queue

If you find yourself with a lot of spare time, then yeah sure, go for it. But if not, I wouldn’t recommend the three hour long wait. I think the negative implications of waiting so long affect your overall experience of the food as a whole.

You’re welcome to check them out though! Charge those phones and install those games. It’s going to be a long wait.

man man unagi the interior

 

Man Man Unagi
Address: 1 Keong Saik Road, #01-01
Singapore 089109
Tel: 6222 0678
Opening Hours: Mon – Sat: 11.30am – 3pm, 6pm – 10.30pm, closed on Sundays

 

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

Don’t forget to head over to our socials HERE and give us a warm and friendly LIKE to see more of our content! Thanks for the support!

Ramen Rave (Ramen Revolution 2017)

Pei Xia Ang

Being at the Ramen Revolution festival is no easy feat. One has to be willing to spend money on bowls after bowls of ramen, try out new flavours, but most importantly, be able to stomach more than 1 bowl of ramen.

Over the weekend, I grabbed a fellow ramen-lover along to try out different bowls of ramen. Afterwards, we were so stuffed we were barely able walk. But we agreed that it was a worthy event, and here are some of the ramen that made it so:

1. Ramen Atelier

The first booth that caught our attention was Ramen Atelier’s French inspired ramen.

Ramen Revolution Duck Confit Ramen

Duck Confit Ramen

My personal favourite. Due to the complexity and uniqueness of flavor. This dish is served dry ramen style, and the noodles were drizzled with a tangy citrus-soy dressing. This saltiness works well with the shredded duck confit, and the taste is balanced out by the sweetness of the onsen egg and crunchy purple cabbage.

A trick to eating this is to mix well, and then to have a bit of every ingredient as you scoop it to up to have all the flavors mashing up in your mouth.

Ramen Revolution Squid Ink Ramen

Squid Ink Miso Ramen

Another unique ramen flavor from Ramen Atelier, the squid ink ramen fascinates and intrigues us. As you can tell from its name, the key ingredient to the broth of this dish is squid ink. We loved how the squid ink miso was rich in flavor and extremely well-seasoned, yet not too thick and “jelat” after some time. The noodles are softer and more bland as compared to the former, but still maintained its texture and chewiness.

Ramen Revolution Menya Masaume

2. Menya Masamune

A crowd magnet, this stall had people making a beeline to the queue since the event started. Why? Their ramen has been crowned the grand champion at two separate ramen contests in New York City, that’s why! Naturally, as two warm-blooded Singaporean foodies, we gravitated towards the queue too.

After waiting in line for about 15 minutes (we were quite lucky actually), we finally got a bowl of Masamune Shio.

Ramen Revolution Masamune Shio

At first look, the ramen appeared to be rather greasy, but to our surprise, it had a light flavor that was not too heavy on the tastebuds. In fact, we really enjoyed the broth. Kudos to the leek that was thrown in, giving its taste more depth and complexity. They also practice something unorthodox – barbecuing the charshu slices, and using them to marinate the soup. This probably gave the broth its oily sheen and unparalleled taste, while getting a soft, tender charshu. Pure genius!

Toss in chewy noodles, and gooey lava egg, I’d gladly pay $20 for a bowl of this any day.

Ramen Revolution Lobster King Ramen

3. Ramen Keisuke Lobster King

Not doing too bad in the other corner is the Lobster King Ramen. At this point, the both of us were pretty full and decided that if this was going to be our last bowl of ramen, it had to be a bowl of lobster ramen.

The noodles were a tad too soft (“lao hong”) and starchy for my liking, but it was the broth that sealed the deal for me.

Brewed for over 5 hours, the stock consists of a special blend of herbs and vegetables, giving it its distinct aroma and sweetness. The rich broth may prove to be too much after some time, but this problem is easily fixed with the vegetables, black fungus, leek, and bamboo shoot added. (uh huh, all these in a bowl of ramen worth $10!!) These ingredients helped add a crunch to soup, giving every mouthful a fresh burst of flavor. Honestly, the soup was so satisfying that we found ourselves slurping it and ignoring the noodles eventually.

Ramen Revolution staff at work

Overall, despite the smaller portions, the ramen served were worth the $10, some even more so.

However something that irked me was the excessive use of disposable bowls and cutlery. Hopefully, should this be an annual event, the organizers will consider the use of recycling bins.

Aside from that, I eagerly anticipate the next Ramen Revolution! Here’s to ramen!

A Japanese Cocktail Experience for All

Pei Xia Ang

For the sixth consecutive year, Gourmet Japan brings a lineup of exclusive dinners, celebrity chef creations, and personalised workshops.

Something for all, Mixology Japan features 12 bars, serving exclusive cocktails for the whole month of May. Indulge in specialty cocktails crafted by mixologists who are unafraid to experiment. Cheers to a good time! Or as they say in Japan, Kanpai!

gourmet japan yakitori

1. Bincho

Time works differently when you step through the doors of Bincho. This place combines the past, present, and future.

The location is a coffee shop in the day with traditional food like kaya toast served. When the sun sets, it transforms to a contemporary yakitori bar.

Also, the bar serves a variety of whiskey, sake, and shochu, and a selection of Japanese-inspired cocktails.

Gourmet Japan Exclusive:

$23++ per cocktail (public); $18.40++ (Mastercard cardholders)

The Crimson Earl

The Imo Patriarch

Mikado Midori

gourmet japan specialty coffee

2. Maison Ikkoku

Another “Cinderella” outlet, Maison Ikkoku is a cafe by day and cocktail bar in the night.

In the AM, feel energised with a cuppa. Customers love the MI Latte, a double-shot latte served with latte art.

In the PM, unwind with a glass of cocktail made from fresh fruits and herbs.

Gourmet Japan Exclusive:

$25++ per cocktail (public); $20++ (Mastercard cardholders)

Adrian

Sufian

Mona

gourmet japan boruto

3. Boruto

Tucked in the heart of the Central Business District (CBD) is a relaxing bar great for unwinding after work.

Boruto prides themselves on unique dishes, like the Hotate to Cauliflower no Grill ($15.80) with fresh scallops and a bouncy texture, and Saga Gyu Tataki ($28.80) with tender wagyu and special homemade sauce.

Gourmet Japan Exclusive:

$26++ per cocktail (public); $20.80++ (Mastercard cardholders)

Healing Tamashii

Flores de Mayo

Nature of Bōruto

gourmet japan the flying squirrel

4. The Flying Squirrel (Private Works)

Indulge in Japanese tapas and omakase dining. Here, the chefs bring you contemporary dishes that you will love.

Omakase concept, fresh ingredients and a cosy layout, and there really isn’t a better place to take your woman for a meal.

Gourmet Japan Exclusive:

$26 per cocktail (public); $20.80 (Mastercard cardholders)

Kuromaru Espresso Martini

Secret Garden

Chamomile Sour

gourmet japan fort by maison ikkoku

5. Fort by Maison Ikkuko

A new startup by Maison Ikkoku, Fort offers mouth-watering dishes with Western and Japanese fusion.

With an omakase concept for their cocktails, all you have to do is ask and ye shalt receive.

Gourmet Japan Exclusive:

$25++ per cocktail (public); $20++ (Mastercard cardholders)

Matteo— SAKURA

Nick— ORIENTAL SENSATION

Aiken— JAPANESE POTION

gourmet japan horse mouth

6. Horse’s Mouth

Located in the heart of Singapore, the Horse’s Mouth is a convenient spot for social gatherings.

The bar has a laid-back atmosphere, serving tasty snacks and drinks for a good time with friends.

For a heavier meal, try their ramen and sake. Simply oishii!!

Gourmet Japan Exclusive:

$25++ per cocktail (public); $20++ (Mastercard cardholders)

M&M

Ume Blossom

Tea Community

gourmet japan the wall

7. The Wall

The Wall aims to bridge the wall (pardon the expression) between food and whiskey, amateurs and connoisseurs,… well, you get the idea. At the Wall, no one will feel out of place. There is a drink for all.

Plus, savour whiskeys from their cellar of extensive collections. Featuring rare whiskeys available only during special appreciation workshops.

Gourmet Japan Exclusive:

$25++ per cocktail (public); $20++ (Mastercard cardholders)

Healing Garden

Summer Breeze

Purple Haze

gourmet japan the flying squirrel

8. The Flying Squirrel

No, you’re not seeing double, The Flying Squirrel is different from The Flying Squirrel (private works). This outlet is more traditional, where they serve an adaptation of local favourites like the Truffle Ebi Fry and Udon Pasta.

Additionally, with their fresh supply of sashimi, you need to taste the TFS Chirashi ($25). Served with sweet sauce on vinegared rice, and topped with generous portions of sashimi, this is a dish your stomach will thank you for.

Gourmet Japan Exclusive:

$26 per cocktail (public); $20.80 (Mastercard cardholders)

Kuromaru Espresso Martini

Secret Garden

Chamomile Sour

gourmet japan umi+vino

9. Umi + Vino

Not many places can say that they use fresh seafood imported from around the world. But Umi + Vino happens to be the exception. Umi, meaning sea in Japanese, and vino referring to wines, Umi + Vino dishes out the perfect balance between fresh seafood and wines.

Gourmet Japan Exclusive:

$15++ per cocktail (public); $12++ (Mastercard cardholders)

UME-White

SHO-Passionate

MID-Sunrise

gourmet japan astor bar

10. Astor Bar

At Astor Bar, bask in a setting of sophistication from the pages of Fitzgerald’s books. With over 50 cocktails to choose from and more than 200 whiskeys (some exclusives from the 1930s), this is The Place where the boys with toys hang out.

Unique to St. Regis Singapore is Chili Padi Mary, a local twist to the classic American drink.

Gourmet Japan Exclusive:

$28++ per cocktail (public); $22.40++ (Mastercard cardholders)

Rising Sun

Pride of Nippon

Japanese Negroni

gourmet japan mixology japan

Japanese infused cocktails may not be every one’s thing, but with 20% off for all Mastercard cardholders, this could be a good time to find something you like.

For more details, visit http://gourmet-japan.com

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