Fine-dining Japanese restaurant Takujo delights with excellent aged beef and fresh seasonal catch The 21-day A5 Miyazaki Steak had been aged in Emporium Shokuhin’s very own beef dry-ageing facility. It might’ve been my third visit to Singapore’s first integrated Japanese emporium, Emporium ...
Be wowed at the wide array of activities this year’s Oishii Japan Singaporeans love their food and Japanese cuisine — be it chirashi don (mixed sashimi on rice) or yakiniku (grilled beef) — is often at the top of the list. Last ...
These pretty creations will make you want to photograph and bite into them With Japanese cuisine having taken the world by storm — from sushi to ramen to omakase menus — there’s no doubt that dainty Japanese desserts too will ...
All in one place: Live seafood, premium dry-aged beef, products from Japan’s Ehime Prefecture and more A sight to behold: Premium meats being aged to tender goodness Visiting Emporium Shokuhin will not curb your desire to impulsively book a flight to Japan ...
Look forward to quality meals at affordable prices at this home-grown sushi and Japanese food chain If you like eating good food in a lively ambience or in a restaurant that won’t burn too big a hole in your pocket, ...
Kaiseki ryouri gets a refreshing interpretation at one of Singapore’s best Japanese restaurants Classics never go out of style and one of Singapore’s grand dames of Japanese fine dining, Nadaman, is no exception. With summer in full swing, my dining ...
With Kinki Restaurant + Bar’s new delivery service, you can enjoy a convenient and cute bento meal Now there’s a new restaurant that delivers proper Japanese food right to your doorstep – Kinki Restaurant + Bar. The Kinki Box Stars ...
A highly-popular cooking school in Japan has opened in Takashimaya, bringing cooking enthusiasts and newbies authentic Japanese-style cooking courses ABC Cooking Studio is a famous Japanese cooking school started in 1985 in Shizuoka, with 134 studios in Japan and 14 ...
Does the highest level of Japanese gastronomic experience have to be created by a Japanese Master Chef? Frank Young explores Tburu and discovers the answer [dropcap]I[/dropcap]have eaten plenty of Japanese food in my life. Although, I refuse to believe that ...
Recently, the Keisuke chain celebrated its 5th anniversary in Singapore. Founder Keisuke Takeda began his culinary journey working as a chef in a French restaurant in Japan. Over time, he transitioned to Japanese cuisine. With experience from both styles of cooking, he developed his ...