Tendon Kohaku x Man Man Unagi, Clarke Quay

Two of Singapore's most popular Japanese eateries — Tendon Kohaku and Man Man Unagi, have joined forces to introduce a new collaborative dining concept in Clarke Quay Central, officially opening on 31 of July 2019. What's even more exciting however is the brand new, exclusive dishes only available at these outlets. Tendon Kohaku specialises in hearty bowls of fresh seafood tendon, whereas Man Man Unagi is a prominent Japanese establishment serving premium grilled eel imported

Kohaku Tendon, Suntec City, Eat at Seven

As the harsh winter season in Japan ebbs away, one would eagerly anticipate the lush greenery, a harbinger of spring which unveils the umami ingredients hidden in the snow. This year at Suntec City’s Eat at Seven, Kohaku Tendon’s attempt to unify these harvests and highlight spring results in their latest fruition of their seasonal special: the Spring Tendon ($18++). The Spring Tendon is a bountiful gather of usual Japanese staples such as prawns, chicken and mushrooms pres

Kyushu Cuisine @ Sun with Moon Japanese Dining & Cafe, Wheelock Place

I have always been intrigued by the precision and simplicity of Japanese cuisine. Situated most south-west of Japan, Kyushu is Japan’s third largest island home to a wide range of seasonal produce. This island has an excellent reputation for its food across Japan. The latest Kyushu Fair menu is specially prepared by Executive Chef Toshio Sawai. Chef Sawai’s illustrious culinary career had its beginnings in Kitcho, one of the most luxurious and reputable Japanese restaurants i

HIRYŪ, Tanjong Pagar

Nestled in the heart of Tanjong Pagar, HIRYŪ, is one of the latest additions to the stretch of shophouses along Tras Street. Narrow yet cosy, a lot of thought has been put into HIRYŪ by Chef Raymond Tan, from the details of furnishings right down to the furniture to deliver a grandiose façade of a modern Japanese sushi restaurant. The main entrance of HIRYŪ. HIRYŪ has two floors with two private rooms on the second level. While they do accept walk-ins for lunch, it is most a

Puri Puri, Beach Road

We were invited by the lovely folks from Quandoo on a quaint weekday evening to take a look at what Puri Puri has to offer. Having worked up an appetite getting to Puri Puri from Bugis MRT station (it was a short 15 minute stroll), we were pleasantly surprised to find that it was a quaint hole-in-the-wall café that shares its space with a lighting store, Verde Light. And true to its establishment, Puri Puri has great ambient lighting complementing its hipster vibes, creati

Menya Kokoro, Suntec City, Eat At Seven

Are you craving for a bowl of savoury noodles? Hailing from Japan, the ever-popular maze-soba chain-store, Menya Kokoro, has recently unveiled its first store on the shores of Singapore! Following our previous unagi taste fest (which you may check it out here), Menya Kokoro will be the latest addition to Suntec City’s Eat At Seven group. For those who are new to maze-soba, does saucy, savoury and thick noodles appeal to you? If so, maze-soba is definitely a choice meal for yo

Unagiya Ichinoji Dining, Suntec City, Eat At Seven

Die-hard unagi fans: rejoice, you’re in for a treat! Early this year, Unagiya Ichinoji launched its first outlet in Singapore (which you can take a look here), and just recently they unveiled their second outlet at Suntec City’s Eat At Seven! If you’ve been following us on our Instagram page @foodievstheworld, you’d have caught a glimpse on what’s it like on our Instagram Stories 😉. (Click here to follow us!) Not only are they offering a spread of unagi dishes -- they have a

New ramen and shabu-shabu soup bases at Ramen Champion, Clarke Quay Central

Ramen champion is bringing some local and Thai flavours into its menu this season with the introduction of the Laksa Tonkotsu and Green Curry. Enjoy the Laksa Tonkotsu ($13.80++), a marriage between local and Japanese flavours with ramen noodles, black fungus spring onions, ajitama and pork belly cha shu. Thai food lovers will be excited to try the Green Curry ($14.80++). The full aroma of the soup is enlivened with lemongrass, garlic, ginger, and shallots. This was my prefer

Mid-Summer Menu @ Kushikatsu Tanaka, Clarke Quay

Japan's Largest kushikatsu chain restaurant has just released a mid-summer menu in Singapore's downtown area bustling in Clarke Quay. There is an outdoor area at the entrance of the restaurant, perfect to chill while enjoying the late evening breeze (when there is one)! The indoor interior is very simplistic and comfortable with wooden interiors. It almost feels like you've just stepped into a cosy restaurant in Japan. It was a rather warm day when I went to Kushikatsu Tanaka

Sens Singapore, Holland Village

There's something about Japanese food that sparks a light in me. It is certainly one of my all-time comfort foods. And Sens is a hidden gem that's tucked away in 'Taste' Supermarket, where the fish and meat producers supply fresh food to the restaurant daily. This is an open kitchen concept with very basic fixtures and fittings, a casual dining space that is available for shoppers to either have a snack or a full meal while shopping the groceries. Sens has just introduced a f

Tamoya Udon's new Tonkotsu Specials

There is something insatiable about Singaporeans and Japanese food that we can’t seem to get enough of it. And today, we are back here again at one of Asia’s most popular Udon chains, Tamoya Udon. Nestled within Liang Court, this establishment provides a fuss-free casual dining experience with savoury Japanese udon noodles at super value prices. With this being our fourth visit here, we got to try their newly launched Tonkotsu Specials. (You can check out our previous reviews

Spring Kaiseke @ Shima Restaurant

Spring has finally arrived in Japan, a change in season where various seasonal produce is available at the local markets. We are back once again at Shima Restaurant and Chef Hoshiba has created a whole new menu to celebrate the beauty of spring. If you are not familiar with the term "kaiseki" it is a traditional multi-course menu, specially crafted around colors, textures and taste curated with utmost care and precision to bring the dishes to life. Let us take you through the

Healthy Zero-calorie Noodles from Tamoya Udon

I know most of you out there who are on a diet would typically avoid carbohydrates (carbs for short), such as rice and noodles. But fret not, when you’re over at Tamoya Udon! This is our third time here to Tamoya Udon and this time, they're introducing these miracle Bijin Noodles that have virtually zero carbs and zero calories. (Check out our previous reviews on Tamoya Udon here and here) These Japanese Shirataki Noodles are also known as beauty noodles and made from konjac

New Maguro Menu at Shima, Goodwood Park Hotel

The first time we dined in Shima last year and experienced Chef Hoshiba Fumihiko's kaiseki (multi-course) menu we were totally blown away by the quality of ingredients and his immaculately plated dishes. We were excited to be back here again to taste his creations of Maguro (tuna), a festival happening this March celebrating the iconic fish in several culinary variations. If you happen to be a maguro lover, then this menu will certainly tantalise your palate. We started off w

Ginza Kamo Soba Kyudaime Keisuke, Holland Village

When I crave for Japanese food, I think of sushi or a piping hot bowl of pork-broth ramen. Although one may not associate duck with Japanese cuisine, Japanese “Ramen King” Keisuke Takeda may just change your mind. Ginza Kamo Soba Kyudaime Keisuke, that recently opened, brings the marriage of Japanese cuisine and duck to its customers with two variations duck broth -- spicy miso, tsukemen (dipping noodles) -- along with a mazesoba (dry ramen) variation. Upon stepping into Kamo

Tamoya Udon (Dry Series), Liang Court

Tamoya Udon has released a brand-new set of tossed udon series, not only are they delicious but they definitely fun to eat! We would definitely suggest coming together with your group of friends or family to see who can toss the ribbons of noodles the highest We started out of the Oooh-mami Udon ($10.80). If you love seafood this is definitely for you, get ready for a burst of seafood the moment you bite into this udon. I highly recommend adding some tempura crumbs if the sea

SORA - Japanese Gourmet Hall, Changi Airport Terminal 2

Joining the plethora of food selections in Changi Airport is SORA, a Japanese gourmet hall brought to you by the same people from Eat at Seven in Suntec City and ANA Trading of All Nippon Airways. Designed to emulate a business class lounge, SORA really pampers you with delicious food and great atmosphere while you wait for your flight. Menya Takeichi’s prides itself as the number one collagen rich chicken broth ramen out there. Their Special Rich Shoyu Ramen ($17.20) certain

Kabuke, Telok Ayer

Sake lovers, rejoice as Kabuke has one of the largest array of sake I personally have ever seen in Singapore. Even for those of you who aren’t fans of sake, it’s probably because you have not sampled the right ones. It’s not all about alcohol here, kabuki serves up amazing modern Japanese food. So good that I even went back the very next day for more. Here are some that we sampled. Read on to find out my thoughts on each bottle of sake. Let’s take a look at some of the food h

Shima, Goodwood Park Hotel

I first found out about kaiseki watching Chef’s Table on Netflix so I was thrilled when I got the chance to experience it at Shima. The menu was curated by Chef Hoshiba Fumihiko, who has 40 years of culinary experience and often regarded as one of the best kaiseki chefs in Hokkaido. Kaiseki is a traditional multi-course Japanese meal that dates back centuries. Modern incarnation draws from several traditional Japanese haute cuisine, focusing on creating balance in taste, text

Fry Pan Shokudo, Japan Foods Garden

Fry Pan Shokudo is the latest eatery to join the enclave of Japanese food options in Isetan Scotts' Food Republic. Its affordable prices and delectable katsu makes this an excellent option to consider. Katsus aren’t usually my first pick if I’m ever having Japanese. When a katsu is too oily, or has a strong taste of reused oil, it gets cloy and ruins the meal for me. What’s wonderful about Fry Pan Shokudo is that they use fresh vegetable oil. The result is an almost oil free