Tsukiji No.8, Kuala Lumpur

"If locals eat there, it must be good!" These wise words certainly rang true for Tsukiji No.8, who had a large table of Japanese-speaking patrons enjoying their meal as we walked into the quaint Japanese restaurant. It was as if we were transported to Tokyo, with Tsukiji No.8's wait staff bringing dish after dish of fresh Japanese seafood, as if it was fresh from the Tsukiji Market itself! One of the highlights was the Ebi Tempura (RM38) that was beautifully plated and featur

Una Una, Bugis+

I love Japanese food. But at the very top of my most favourite Japanese food list is unagi. And Singapore is blessed to have some of the best unagi restaurants from Japan. None of them however, can beat the prices at Una Una in Bugis+. One small serving of Hitsumabushi will only set you back $9.80++. You can upgrade to the regular size bowl for $14.80++, or go double portion if you’re hungry at $19.80++. That’s already cheaper than most Hitsumabushi in Singapore that usually

Teppan Kappou Kenji, Tanjong Pagar

When you think of good food in Tanjong Pagar, Japanese cuisine comes to mind. But Teppan Kappou Kenji wants to stand out from the rest with fresh seasonal ingredients directly important from Japan. The establishment is the brainchild of Chef Kenji Okumura, a master of Kaiseki dining with decades of experience. He honed his skills under the master chef at the illustrious Nadaman Japanese Restaurant in Nagoya Tokyu Hotel. We had the opportunity to try Chef Kenji’s 8 course Omak

Akira Back's New Signature Menu @ JW Marriott Hotel, Beach Road

Introducing a unique series of Chef Akira Back's signature dishes, with reinvented flavours from traditional Japanese offerings, with combining the best of flavors, forms and cultures to passion a new wave of revolutionary Japanese cuisine in the heart of Singapore. Chef Akira is highly known to craft bold and daring dishes with having playful and creative plating styles. We had the chance to savour some of Chef Akira and his team's new bold culinary offerings in Akira Back w

A Taste of Japan @ The Town, The Fullerton Hotel

From now till 28 April 2019, quickly make your way to The Fullerton Hotel’s The Town for some exquisite and super authentic Japanese food. On top of their usual buffet, The Town has extended its buffet offering to include sashimi, sushi, tempura, beef teppanyaki, alongside some Japanese sweets and wholesome specialities flown straight in from Okinawa. Japan’s Okinawa Perfecture is famous for its pristine beaches, underwater world and incredible produce. Here, you’ll get to tr

Lucky Tora, Jalan Mesui

As 2018 comes to an end, we reminisce at the awesome year we spent sampling delicious and creative dishes that the Malaysian F&B scene had to offer. And dare I say, this has to be one of the best restaurants we have visited this year. Lucky Tora is not your average Japanese restaurant. This new fusion-yakitori joint that opened its doors in Changkat Kuala Lumpur back in November 2018 offers modern-Japanese cuisine that is both unique and delicious at the same time. While the

Nori Sushi @ Fraser Place KL

From the folks who brought you Malai Thai Restaurant, hails a brand new concept that focuses on sushi, with ingredients that are air flown directly from Japan. Upon arriving, I was greeted warmly by the team and was seated at the bar area. The bar has an open kitchen concept, where I could watch how Executive Chef Joe San prepare his beautiful work of art. Executive Chef Joe San, who has more than 18 years of experience as a Sushi Chef, emphasises a lot about the freshness of

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

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

Ramen Champion @ Clarke Quay Central, Singapore

Most of you have probably heard of Ramen Champion in Bugis+, but did you know that they opened up a new joint over at Central in Clarke Quay? The best part is, this new place boasts a sit down restaurant concept. So, unlike the Bugis+ outlet, you won't have to get up to place your order. A big yeay for clumsy people like me, so I won't end up spilling my bowl of piping hot ramen all over myself while bringing it to my table. All the popular Japanese ramen brands will also be

Maguro Donya, Suntec City Mall

I love my sashimi and sashimi, of course, is always done best by authentic Japanese places. At Maguro Donya, they have sashimi brought to the table by their own team of fish trawlers back in Japan. Instead of the typical freezing for export when the fish dies after catching, how they catch their fish and maintain its freshness is by freezing them alive at minus 60 degrees celsius right upon catching them, which is probably the freshest you can get to catching the fish yoursel

Guenpin Fugu & Snow Crab

With over 96 outlets in Japan, Guenpin’s first foray in bringing fugu (puffer fish) outside of Japan, that is safe for consumption (and not to mention delicious), is in none other than Singapore to be its first overseas market. Since the preparation of fugu is a serious matter, as another person’s life is at your hands, chefs go through many rigorous years of training before they are legally allowed to serve the fish to customers. We can only imagine that the task of having e