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CULINARY |
18 February 2021 |
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Celebrity Chef Kenjiro ‘Hatch’ Hashida invites you to embark on a gastronomic journey through the SandÅ pathway of Hashida to explore a multitude of inventive creations served in his signature omakase-style.
Taste the artistry of Hashida at 77 Amoy Street.
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Fancy some truffles served in a Louis Vuitton casing? Rockon Tokyo on Tanjong Pagar Road has a signature creation which offers exactly that.
Rockon Tokyo is an intimate and unique "Obanzai" specialty restaurant. Obanzai is a traditional style of Japanese cuisine native to Kyoto. Obanzai cooking heavily relies on vegetables and seafood using ingredients that are in season.
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With Japanese yakitori and grill creations infused with mediterranean flavours, alongside a plethora of craft beer pairings to satisfy the widest of palates; The Parlour Mirage is a new watering hole at a location you least expect. Check in sometime for their ever-rotating tap offerings!
Mirage, in it's unembellished form, draws inspiration from Japan's Tottori Desert. Bright, golden sand embodies the terrain, with a seemingly impossible oasis right within it.
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140 Owen Road
Tel: +65 9654 5687 Email: theparlourmirage01@gmail.com
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HEALTH & BEAUTY |
4 January 2021 |
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POLA – a luxury Japanese beauty brand who has been breaking beauty conventions and expectations since its humble beginnings in Japan since 1929, is now available at Takashimaya.
Banish the signs of time with POLA’s B.A (Bio-Active Skincare) range, the world’s most awarded skincare range. Winning 562 awards and counting in Japan and overseas, B.A. is the ultimate youth rejuvenation skincare range. Its secret? The proprietary ability to recreate Versican, the “miracle skin birth factor” in maturing dermis cells, to get firmer, younger, and more radiant skin. Experience POLA today and start on your journey to achieve your true beauty.
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CULINARY |
30 December 2020 |
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Masaaki's exquisite food creations are made using the finest of ingredients from all over Japan to produce flavours that are natural yet distinct, reflecting the ethos of Japanese culinary principles. Yet with each course, you can experience a fundamental respect of distinctiveness with each act of slicing to plating.
Chef owner, Masaaki Sakashita’s appreciation for fish started at an early age, growing up by the Kamo River in Kyoto, Japan. From his early years fishing, his mother even lamented that he would one day become a sushi chef, for he loved fish. Being the pickiest amongst 3 siblings, Masaaki will even refuse dinner if the food did not taste good, hence started his early relationship with food as a way of life. Masaaki was eager to learn the intricacies of fine Japanese cooking, and formally entered the industry at 18 years old; often arriving hours ahead of his peers such that he could finish his tasks and try his hand at other works.
Masaaki infuses traditional cooking techniques with Chef Masaaki's personal ingenuity to deliver omakase menus with a difference.
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The modern contemporary decor with its pink dancing Gucci cranes and the use of room dividers to mimic undulating mountains to a cascading wave of washi sheets suspended high on the ceiling to embody the beauty of Japanese clouds transforms to its intentionally simple decor in the main sushi dining counter.
The sushi counter is made from a 250 year old Hinoki wood, sanded to a soft porous state to provide both a luminous visual from its natural glow the moment one enters the counter dining area and a sweet lemony smell emanating from within.
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CULINARY |
22 December 2020 |
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Hong Kong-based F&B group Maxim’s Caterers, is bringing popular kaiten sushi chain Sen-Ryo to Singapore.
Sen-Ryo will delight with creations that are authentic, exquisite and exceptional. Their food creations are masterfully crafted by their experienced 'shokunin' (artisanal) team whose attention to details will make every dining experience an unforgettable one. Follow them on their Facebook page as they reveal more announcements for their upcoming opening in March 2021.
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NIGHTLIFE |
17 December 2020 |
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With a mission to bring great sake dining culture to Singapore, Sake Labo on Stanley Street is a culinary-cultural concept that combines sake drinking, japas dining, and retail into a multi-faceted experience. They serve high-quality, small-batch craft sake imported directly from Japanese breweries, and all their sakes are meticulously kept in negative temperatures to preserve the integrity of each sake’s flavour and aroma.
A passionate chef trained in different cuisines - Japanese, French, Spanish - Chef Angus blends a myriad of flavours in his dishes. As a multi award-winning chef, Chef Angus not only masters his preferred style of cooking, but also wields the skills needed to cook up a storm using a variety of techniques.
Chef Angus honed his chops under prestigious tutelage, with travels to Spain and Japan. Throughout his illustrious career, Chef Angus has been twice awarded with Chef of the Year at World Gourmet Summit (2018 and 2020).
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Can’t travel to Japan for your year-end holidays? Let Japan come to you instead! Gokoku Japanese Bakery has opened its 3rd outlet in Singapore at Millenia Walk. Best of all, the new outlet comes with a dedicated dine-in café space and an exclusive new menu of Japanese-inspired sandwiches made with Gokoku’s signature breads and buns.
Gokoku Japanese Bakery originates from Japan’s Kobe region, a port city known for its vibrant food culture. Founded in 1961 as a humble shop, Gokoku Japanese Bakery brings a touch of authentic Japanese food culture to Singapore, thanks to its use of premium quality ingredients and grains that are imported from Japan.
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Using traditional Japanese ingredients such as brown rice and sakadane — a traditional rice yeast used widely in Japanese breads — Gokoku’s buns are baked from scratch every day using production methods and techniques straight from Japanese kitchens and bakeries. Plus, with baking sessions spread throughout the day, bread-lovers can look forward to fresh buns all day long.
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Meidi-Ya's new duplex store at Millenia Walk is the only one outside of Japan and is the biggest in Singapore, integrating an international supermarket on Level 2 and a Food Hall on Level 1.
You can find authentic Japanese food there, mainly those imported directly from Japan by Meidi-Ya, including Japanese fruits and vegetables, meat, fresh fish, sushi, delicatessen and a wide selection of sake.
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Shoppers can look forward to a unique Japanese concept bakery and a liquor specialtystore with a focus on Japanese sakes.
This premier Japanese supermarket is intergrated with a food court. Customers can also enjoy beer and food purchased from the store at their new beer garden and terrace area.
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CULINARY |
23 November 2020 |
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From Kyoto to Singapore, Menbaka Fire Ramen is now open at Cineleisure Orchard.
Most famous for its signature dish, a literal fiery bowl of noodles; Menbaka Fire Ramen was first opened in Kyoto in 1984.
If you're one who likes over-the-top dining experiences then you must go to Menbaka Fire Ramen. Scalding oil is added to a bowl of noodles and green onions before the chefs light your food on fire.
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CULINARY |
11 November 2020 |
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Chef Ron Newton Leo, a veteran in fine Japanese cuisine with over 27 years of experience helms the kitchen at Ginza Shinto. â£â£
Reserve a seat at the bar counter and be enthralled as Chef Ron flexes his boundless creativity with flair. â£Enjoy exquisite sushi or a fabulous omakase meal with Ginza Shinto.
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At Ginza Shinto, they source the finest fatty tuna from Toyosu Market, Japan for its exceptional taste and delicate texture. A mouthwatering duo, prized sea urchin complements the Otoro Nigiri with a delightful burst of umami.â£
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One would not expect to find a fine dining establishment on Rangoon Road. But now we can have a dynamic dining experience at the newly-opened Fleurette.
Chef Tariq Helou of Division Supper Club creates Japanese-Asian-French cuisine at Fleurette.
With only 10 seats at their counter and 5 in their private dining space, intimacy is a guarantee.
A meal at Fleurette is priced at SGD198++ per diner.
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Daizu Cafe on Rangoon Road is a Japanese-Western fusion minimalist lifestyle concept centred around the holistic usage of soy, nutrition and sustainability in daily living.
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Daizu Cafe embodies the unassuming yet impressive resilience of Soy, which has since become a household staple and one of the most widely utilised crop today.
Enjoy modern fusion cuisine with Daizu Cafe. View their menu here.
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Ippudo’s 8th dining outlet at Raffles City has Singapore-exclusive dishes not to be missed!
Known for their world famous Hakata-style ramen, Ippudo has specially created an array of Japanese-Western fusion plates to complement its signature ramen at its newest Raffles City Shopping Centre outlet. Savour Ippudo's Singapore-exclusive dishes like sizzling Teppan Rice with Japanese Wagyu Beef, Shaka Shaka Fries with Salted Egg, Salmon Katsu Bun and many more.
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Japan’s No.1 Tendon chain restaurant, Tempura Tendon Tenya or popularly known as Tenya, has opened its first restaurant in Singapore at Orchard Central.
Established in 1989 in the historical and cultural district of Asakusa in Tokyo, the tempura specialist has grown its presence over the past decades to 226 stores all over Japan as well as in the Philippines, Thailand, Taiwan, Hong Kong, and now Singapore.
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Through the years, Tenya has earned a following for authentic, quality, value-for-money meals. It is best known for its signature Tendon – a donburi bowl of lightly battered, crispy seafood, meat and/or vegetable tempura atop steaming Japanese Aomori rice with an umami tare glazing sauce drizzled over. Other favourites are the Japanese soba and udon noodles that complement an array of tempura in a marriage of textures and flavours.
Most of these ingredients are carefully sourced from longstanding producers in Japan who assure the highest in quality. Some of them are century-old and trusted with customising secret blends of tempura flour, tare sauce and togarashi chilli for a delightful taste that is unique to Tenya.
Tempura has traditionally been a premium Japanese cuisine and requires over 10 years of training to master the art of frying tempura. With a patented Automatic Fryer, Tenya is able to apply these professional techniques in frying tempura consistently without the skills of an experienced chef. Tempura is also cooked faster and in greater quantity, making Tenya’s tendon more affordable at a lower than average market price. Without quality deterioration from continuous frying, this exclusive machine fries impeccably crisp tempura each time in a mere 2 minutes.
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The new GrabKitchen Aljunied currently features more than 15 brands from a variety of F&B players.
The new kitchen is the 56th GrabKitchen regionally, making Grab one of the largest operators of cloud kitchen facilities in Southeast Asia.
With the commitment to support merchant-partners’ growth and provide consumers with high-quality food options, Grab started its cloud kitchen operations in 2018. GrabKitchen provides merchant-partners with more opportunities to increase their footprint and test new concepts at lower costs, while offering them with immediate access to Grab’s user base. It also provides merchants with new incremental sales channels through features like mix-and-match where merchants can reach a new segment of customers who do group ordering for their family or friends.
At 2,971 sqft, GrabKitchen Aljunied features eight kitchens and a small dine-in area. It will see a mix of merchant-partners who are new to the cloud kitchen model such as homegrown food chains Putien and Maki-san, Japanese Teishoku brand Yayoi, as well as returning ones who have seen success in their GrabKitchen Hillview venture including Playmade, Wolf Burgers and CarversX. Similar to the Hillview outfit, GrabKitchen Aljunied will also offer consumers a selection of drinks, as well as dessert and snack options.
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It’s an Ebi-Epic affair with Menya Kanae! Introducing the newly-opened Japanese ramen and café concept – café by day, Izakaya by night featuring a delectable variety of Japanese classics from rich and hearty Hokkaido-style ramen to Japanese sandwiches, think crisp and chunky Ebi Sando, quintessential bar bites, drinks and more.
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Syohachi Wagyu Hamburg is Singapore’s very first restaurant specialising in serving premium A5 Wagyu Beef Hamburgs. The hamburgs have been specially curated in a Japanese-Hong Kong fusion style and are made with only the most premium wagyu and ingredients.
The A5 grading is regarded as the top grade for the prized beef, based on its colour and marbling.
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Calling all soufflé pancake fans! One of Japan’s most beloved and iconic pancake chains, Flipper’s will make its debut in Southeast Asia with a flagship store at Takashimaya Shopping Centre this November.
The brand that originated in Tokyo in 2014 is a cult favourite that trailblazed the soufflé pancake trend in Japan and around the world.
With international presence in New York, Hong Kong, Taiwan and Seoul, Flipper’s is set to impress local customers with its inimitable kiseki or ‘miracle’ pancake that sets it apart from its competitors.
Utterly fluffy, pillow-soft and melt-in-the-mouth, each artisanal soufflé pancake is made using a precise recipe. The soufflé pancakes are so delicate that they are served with two forks as part of Flipper’s signature experience.
The Singapore flagship store will offer both sweet and savoury favourites from Flipper’s classic menu.
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CULINARY |
14 September 2020 |
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% Arabica's Jewel Changi Airport store is a stone’s throw away from The Rain Vortex, which you can’t miss at the middle of the building. Please take a seat to enjoy their simple, timeless coffee and take in the beautiful architecture, or explore the forest valley and experience the future of the world.
Through % Arabica, coffee drinkers can “See the world through Coffee”, with prime quality coffee with unique taste proï¬les and a richness that you can only get from freshly roasted coffee to a meticulously roasted roast proï¬le.
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Ahkah jewelry is expressed with purity, refinement, and intimacy. Since its establishment in 1997, Ahkah has been loved over generations and time as the fashion jewelry pioneer that integrated artistic expression and fashion sensibility. It enabled attractive and rich coordination according to scenes, such as layered styling which is a pillar of the brand.
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Kyushu Pancake is back after a short break and is now open at Holland Village.
Only the finest natural ingredients are used in the the Kyushu Pancake flour mix. Ranging from the Wheat from Oita Prefecture, fertiliser free, Aigoma farmed Sprouted brown rice in Aya, Miyazaki, Millet from Unzen, Nagasaki, Pressed barley from Saga Prefecture, the legendary purple rice and red glutinuous rice from Kumamoto and Fukuoka Prefecture, Non glutinuous rice from Kagoshima and the famed raw sugar from Okinawa and Kagoshima.
Kyushu Pancake flour mix is free of emulsifier, artificial fragrant and additives or processed starch. So, the products are good and safe for everyone, even suitable for young kids.
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Izakaya Hikari is a cosy and authentic Japanese Izakaya with a mouthwatering food menu to offer. Hikari, which means “Light” in English, strives to be a tranquil retreat away from the hustle and bustle of working life.
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Wooshi is sushi that flipped a flipper to tradition, walked away from the omakase set, and decided to hang out with the cool chefs and hip artists. And it’s now bringing its funky sushi gang to town. Hop on with an open mind and a happy vibe, and you’ll fit right in. Opening soon at Orchard Gateway.
Wooshi is on a mission to open up the world of Sushi to include more cultures and tastes. As a brand, it strives to collaborate with artists and creators both in the kitchen and out of it. Wooshi aims is to build a community around an inclusive food experience packed with creativity and fun.
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Once the national measures get lifted, be sure to book yourself for a delectable Omakase dining experience at Monte Risaia. The restaurant on Duxton Road serves up Japanese-Italian cuisine.
Check out their delivery services via their Facebook page.
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The newly-opened Oshino at Raffles Arcade is helmed by Master Chef Koichiro Oshino of Michelin-starred omakase restaurant Shinji by Kanesaka - a post he held for almost a decade at both Raffles Hotel and Carlton Hotel.
Classic Edomae sushi embodies the spirit of Japanese washoku cuisine, capturing the essence of nature and its ever-changing seasons.
As a culinary artisan, Chef Oshino’s personal philosophy reflects his deep appreciation for the poignant beauty of a transient moment and is the main inspiration behind the food that he serves.
As his guests, to step into the restaurant is to enter the deep stillness of the present for the dining experience of a lifetime.
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Ahkah jewelry is expressed with purity, refinement, and intimacy. Since its establishment in 1997, Ahkah has been loved over generations and time as the fashion jewelry pioneer that integrated artistic expression and fashion sensibility. It enabled attractive and rich coordination according to scenes, such as layered styling which is a pillar of the brand.
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CULINARY |
22 February 2020 |
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Specialised in serving authentic Japanese Sushi, Yakitori, and Unagi, Sho Yakitori & Sushi at Millenia Walk offers a wide range of delicious Japanese dishes and sake for you to choose from.
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CULINARY |
12 February 2020 |
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Incorporating traditional elements in today's world - Torii Izakaya on Duxton Road aims to create a one of a kind modern izakaya experience. Well known for creating burst of flavours, Torii is set to excite taste buds for Japanese food lovers, with a twist!
Have your pick from their menu of yakitoris to donburis, and pair it with a glass (or two) of Suntory whiskey, founded by Shinjiro Torii; famous for putting Japanese whiskey on the map.
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Enjoy dishes like Beef Donburi, Aburi Salmon Yuzu Maki and many more mouth-watering items at Torii Izakaya.
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CULINARY |
12 February 2020 |
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Those craving for a taste of traditional Japanese kushiyaki can now find it at the newly opened Matsukiya at Paragon, the latest brainchild from the Sushi Tei group. The establishment serves up traditional Japanese kushiyaki skewers, with premium ingredients such as Miyazaki Wagyu Rib-eye and foie gras, all perfectly cooked and charred over traditional binchotan charcoal.
To deliver the best of this Japanese soul food to Singapore, Matsukiya works closely with its supplier partners to curate top-quality ingredients for its kushiyaki. The chicken of choice here is the hormone-free, antibiotic-free and cage-free chicken from one of the finest poultry suppliers. A fine selection of meats, seafood and produce is also freshly sourced from Japan for an impeccable gourmand experience.
The traditional art of delicate binchotan grilling, unlike western-style barbeques, brings out the sweet, natural flavours of the fresh produce and quality meats without masking it with heavy smoke and chemicals.
Well-seasoned, hand-brushed with homemade marinate glaze and lovingly grilled by Matsukiya’s grill masters, take your pick from the wide range of skewer ingredients and get ready for a delicious, umami kick.
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Welcoming all for a taste, Matsukiya seeks to make your weekday lunch something to really look forward to with two executive set lunches, serving up the flavours and quality of a high-end restaurant at top value-for-money affordability.
The first option ($25) allows you to choose 3 types of kushiyaki from a premium selection of ingredients such as chicken thigh, gizzard, heart, asparagus, shitake and more, together with a starter, misoshiru soup and rice. The second option ($30) comes with a choice of unagi served with shio and tare, or tontoro with pork cheek, with an appetizer, chawanmushi and rice.
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Japan’s most popular sushi restaurant chain, Sushiro has set up their 2nd Singapore branch at Isetan Scotts.
Established in June 1984, Sushiro has grown to become Japan No.1 conveyor belt sushi restaurant chain, with more than 530 branches in Japan and overseas markets.
Join them at the new branch and Indulge in their wide range of delicious Sushiro sushis!
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Popular and Kyoto-headquartered coffee chain, % Arabica has recently opened their 2nd branch in Singapore at 313@Somerset.
Take a pause from the bustle of Orchard Road and stop by for your favourite aromatic % Arabica coffee before heading off to start a local adventure all over again.
Kenneth Shoji founded Arabica from a need to have an amazing cup of coffee every day, with an equally amazing experience.In order to provide the best coffee possible, Kenneth Shoji, started a green bean trading company and became the sole-exporter of a small batch Japanese roasting machine called the Tornado King. As well as a distributor of one of the TOP espresso machines in the world, the ‘Slayer’. Together with world latte art champion, Junichi Yamaguchi, they both collaborated in order to make a new generation coffee brand in Kyoto that would challenge the world. With the help of the remarkably talented architect, Masaki Kato. Kenneth opened in Hong Kong, and then the beautiful historical city of Kyoto. With its unique design and quality coffee, Arabica has rapidly gained popularity in an industry thought to be already saturated. Through the brand, coffee drinkers can “See the world through Coffee”, with prime quality coffee with unique taste proï¬les and a richness that you can only get from freshly roasted coffee to a meticulously roasted roast proï¬le.
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Tel: +65 6509 0302 Email: hello@arabica.coffee
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Unagi fans can now rejoice and bid farewell to expensive unagi fares!
Una Una at Bugis+ is an unagi specialty restaurant serving up the best value, charcoal-grilled unagi you can find.
Be treated with a wonderful spread of unagi offerings like the the Hitsumabushi, Unajus (unagi bento box), or set meals with sashimi, sushi roll, and kabayaki sets. One can also indulge in other lip-smacking menu selections Una Una has to offer, from sashimi to salad, grilled items and sashimi maze don - all at incredible value-for-money prices.
Using authentic unagi sauce from Japan, the unagi are freshly grilled with charcoal with a double-dipping technique - by repeating the process of basting the unagi with special in-house sauce before grilling it over controlled temperature twice. Such dedication to the chef’s grilling techniques, temperature control of the charcoal grill and the sweet basting tare make create the melt-int-the-mouth goodness.
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NIGHTLIFE |
18 December 2019 |
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Live Twice on Bukit Pasoh Road is inspired by mid-centruy Japan and is also the newest brand in the Jigger & Pony family.
Live Twice welcomes guests from all walks of life, united by their love of cocktails. whether you’re a salaryman or a creative, Live Twice welcomes your most authentic self at the end of the day.
View their Cocktail & Food Menu and Happy Hour Menu.
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Japanese streetwear brand Íxi:z, makes a comeback 40 years in the making.
INDIVIDUALLY BASIC – a tagline not seen in Singapore since the early 1980s, where it was closely affiliated with Japanese streetwear brand Íxi: z (pronounced ick-sees). Four decades on, Íxi:z is making an unprecedented comeback with a retail store now open at Mandarin Gallery, and an official launch to be announced in early 2020.
Those who grew up in the 80s will fondly remember Íxi:z as an iconic brand which once encompassed everything from bomber jackets to wallets and pencil cases.Revitalizing a brand and reshaping it for the consumers of today is no small task. But as the saying goes, class never goes out of style, and by keeping the familiar elements of the brand intact, the team behind Íxi:z are confident it will once again capture the imagination of a whole new generation of streetwear enthusiasts. Manufactured in Japan to ensure quality, Íxi:z prides itself on a bold, measured approach to high-end streetwear. Understated, minimalist, and highly individualistic, their core values still fit neatly in today’s world 40 years after their inception.
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NIGHTLIFE |
16 December 2019 |
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Unleash your inner superstar at BandKara by Bistro8 where you can sing karaoke with live band members, jamming your heart out at every moment!
BandKara is an authentic Japanese live band karaoke restaurant and bar concept from Tokyo. It is a popular activity in Japan that sees individuals get the opportunity to sing popular karaoke songs in front of an audience accompanied by a live band. With over 250,000 songs, everyone will be able to have a chance to stand on the stage and sing to their hearts’ content!
The live band is well equipped to play any song from any genre regardless of language, and they are there to enhance your experience on stage. Customers can go on to play the instruments or bring their own if they’d like to! They can even perform without the karaoke background music to further build up the adrenaline of performing on stage, leaving them wanting to come back for more. BandKara is similar to a collaborative space where music enthusiasts come together to enjoy playing music, performing and simply have fun.
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Mr. Nobuhiro Genmei, Chief Operations Officer of Koshidaka Singapore (company which owns Bistro8), believes that everyone can have a good time at BandKara, by reliving their dreams as a superstar, or just by chilling and enjoying the live performances for those not performing.
With that in mind, BandKara invited professional band members from all over Japan with different musical backgrounds to perform and allow the confident singer inside to be unleashed.
For shyer guests who may not want to sing, chill and indulge in BandKara’s delicious menu; everyone can have a good time at BandKara!
BandKara by Bistro8 is also available for booking for private events, birthday celebrations, corporate functions; simply email events@koshidaka.com.sg for more information.
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CULINARY |
11 December 2019 |
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Housed in a cosy shophouse, the newly-opened Miyu on Duxton Road offers exquisite Omakase of the finest quality and an intimate dining experience for its diners.
Miyu is owned and helmed by an ex-executive chef who worked at top Japanese establishments such as Hide Yamamoto, Tsujiki Ichidai and Kacyo.
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Asia’s most popular udon chain, Tamoya, is proud to open their new outlet at Plaza Singapura. This opening marks a total of 17 outlets for Tamoya worldwide. For their opening special, Tamoya launches the outlet-exclusive Truffle Tonkotsu Udon. Only available at the newest Plaza Singapura outlet, the Truffle Tonkotsu Udon features the heady aroma of truffle oil infused into the creamy and rich pork bone broth and topped with chashu, corn, Japanese leek, nori and half an ajitama egg for a satisfying slurp!
Making a hot comeback on the mainstay menu is Tamoya’s Sukiyaki Udon, the combination of both sukiyaki and udon noodles for an innovative way to enjoy udon. The sukiyaki comes with juicy slices of beef or pork alongside a colourful assortment of vegetables in one simmering pot. Enjoy the comforts of an individual sukiyaki bowl brimming with ingredients at Tamoya.
Tamoya’s signature chewy udon are handmade in-stores daily, with quality ingredients; from flour to shoyu and even bonito imported directly from Japan.
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Sushi Plus at Bugis Junction is a new contemporary sushi dining concept by Sushi Express that redefines the conventional conveyor belt sushi with state-of-art technology integration. By delicately balancing quality with affordability, Sushi Plus aims to be the pinnacle of casual dining for Japanese cuisine.
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Get A5 Wagyu and more at great prices with Ginkakuji Onishi.
Located in front of Haig Girls’ School, Ginkakuji Onishi operates daily from 10am to 8pm (closed every Wednesday).
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Ramen Champion is proud to announce that it will now house Gyumaru at its Bugis+ enclave. Gyumaru is the first ramen restaurant in Singapore to serve Gyukotsu Ramen (beef bone ramen), which is a rare dish in the ramen world.
A riff on the popular tonkotsu, the fully emulsified broth of the Gyukotsu Ramen boasts a clear consistency and a pronounced piquant flavour of beef fat. Relish the palate-enveloping note of the beef broth, which is made with beef bone and oxtail. The entire preparation takes two days to complete — the broth is first boiled for nine hours, before it is cooled and refrigerated for it to set into a thick and flavourful concentrate. Each beef broth cube is then simmered over low heat before it is served.
The broth is accompanied with springy thin noodles custom-made from a local Japanese noodle making specialist — for the doneness, there are two options to choose from: soft and hard. Thick tender cubes of well-marbled ribeye sourced domestically from a halal-certified supplier are placed atop the ribbons of al-dente noodles. Other ingredients including green onions and Japanese leek contribute delicate notes to the overall dish. Top the dish with the optional coriander for a local twist and additional fragrant lift!
Gyumaru is in the process of receiving its Halal certification — Muslim gourmands can very soon enjoy non-pork ramen!
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In the heart of Singapore City Hall, Katachi Style is not simply a sushi restaurant. It is a unique place, in which every object and every detail has their own meaning, because they are elements that contribute to creating a journey to discover the enogastronomic culture of Japanese Cuisine by a team of Japanese F&B and 5-star hotel professionals.
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Japanese Chef Keiji Matoba draws his inspiration from the beauty of nature along with it's simplicity and diversity. Always looking for excellence, he surrounds himself with the most experienced chefs. He transcribes his passion by curating sushi dishes from prestigious products, imported weekly from Japan, to provide the best experience for his guests. Thereby, he invites us to discover the tradition of washoku cuisine, based on balance and harmony of flavours.
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Trattoria Pizzeria Logic, a well-established authentic Italian restaurant chain from Japan opens their first Singapore restaurant on Craig Road.
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Trattoria Pizza Logic is best-known for their naples style cuisine that uses fresh ingredients, such as flour imported from Caputo in Naples.
Pizzaiolo Junichi Shoji, who is the winner of the prestigious Napoli Pizza World Championship 2012, an annual global contest to determine the world’s best pizza makers, is responsible for designing the pizza recipes. This makes Trattoria Pizza Logic the only restaurant in Singapore to have a World Championship Winning Pizzaiolo supervising its kitchen.
Co-helming the kitchen is Grand Chef Atsushi Terashima, who acts as the creative force behind the restaurant’s menu. Chef Atsushi Terashima was trained in Tuscany before he cooked in various restaurants across Italy. This experience has allowed him to pick up authentic Italian cooking techniques and create new dishes to add to Trattoria Pizza Logic’s mouth-watering menu.
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The choux pastry dessert which regularly draw queues in Japan is coming to Singapore. Scheduled to open on 30 November at ION Orchard, Croquant Chou Zakuzaku will serve up their signatures like Croquant Chou stick and Hokkaido Milk Soft-Serve at their 1st Singapore store.
The brand’s famous Croquant Chou stick will be made fresh on-site in an open-concept kitchen with sugar, almonds, and egg whites, then piped a la minute with their house-made custard cream.
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CULINARY |
30 September 2019 |
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Amazing Hokkaido is a newly-opened and authentic izakaya at Robertson Quay that promises a great Japanese dining experience
Enjoy their signature dish like the Bursting Salmon Roe Rice Bowl which is an outstanding crowd-pleaser. The generous serving of Salmon Roe will leave you going back for more.
Taste amazing products andi ingredients imported epecially from the Northern part of Japan, Hokkaido!
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CULINARY |
24 September 2019 |
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Seizan Uni Ramen at Wisma Atria is A modern Ramen concept store specialising in noodles served in award-winning dashi (Japanese bonito and tuna broth), Seizan Uni Ramen is derived from the 2 Michelin-starred Seizan in Tokyo.
Get a taste of this famed broth by tucking into the signature Uni Ramen, featuring short-spiked bafun uni by heading down to Wisma Atria today for a taste of Michelin-starred fare!
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Tendon specialist Tendon Kohaku and unagi specialist Man Man Unagi have started a brand-new collaborative dining concept at Clarke Quay Central! Since their respective openings, both of these F&B concepts have been drawing long queues every day, winning over the hearts of local gourmands with their authentic Japanese specialities. Now, fans of the two brands can tuck into both tendons and unagi just side by side at the two new restaurants.
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At the new outlet, Tendon Kohaku will present an exclusive item: Kaisen Tendon by Kohaku and Teppei (S$26.50++). The item follows the kaisen don recipe by Chef Teppei Yamashita, who helms Teppei Japanese restaurant and Man Man Unagi.
Other exclusive items include Jumbo Unagi Tendon (S$29++), a glorious showstopper of huge eel encased in crispy tempura exterior. The Premium Chawanmushi with Unagi and Ikura (S$6.50++) is made with egg, chicken broth, chicken, shiitake mushroom and spring onion. The treasures that are unagi and fish cake are embedded within the wobbly offering; glistening globes of ikura are set atop it. There is also the Crispy Unagi Dragon Roll (S$9++): a combination of tempura prawn, tempura crabstick and avocado are draped across vinegared Japanese rice.
Man Man Unagi will also offer an exclusive item: Kaisen x Hitsumabushi by Teppei and Man Man (S$32.50++). The restaurant is renowned for its unagi offerings – its success is in part due to its insistence on using only premium Japanese eel. Drenching the eel is a thick, rich and moreish unagi sauce. At the new restaurant, you can ask for refills of the sauce! The perfectly grilled eel, which has a wonderful smoky aroma, is paired with Nanatsuboshi white rice and fresh wasabi. There are three ways to enjoy hitsumabushi: on its own; with a mix of condiments, wasabi and green onions; and with soup added to the aforementioned mix. The unagi is served alongside an exquisite kaisen don with a secret-recipe sauce from Teppei Japanese restaurant.
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You must have heard of or visited one of Don Don Donki stores in Singapore by now, but their 6th & newest branch at Clarke Quay Central has a unique Teppanyaki station for all their customers to feast together! Enjoy sizzling sights as their expert chefs cook up a slew of delicious Japanese recipes such as Wagyu Steak, Beef Hamburg & Teriyaki Chicken Steak for you! This new store operates on a 24-hr basis and is a perfect pit stop for late night party-goers around the area.
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Don Quijote, the biggest discount store chain in Japan is operating in Singapore as Don Don Donki. They are focused on providing high quality Japanese products, and they offer a wide variety of items ranging from fresh produce to toys. Find everything you’re looking for and discover things you never knew you needed, only at Don Don Donki.
Quench your thirst with their fan-favourite peach smoothie, or sample other goods at their indoor Sweet Potato Factory!
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Sushiro, Japan’s largest kaiten sushi chain, will open its first Southeast Asian outlet in Singapore at Tiong Bharu Plaza in mid August. The wildly-popular brand sells a remarkable 1.36 billion plates of sushi per year, and its revenue has been the highest in the kaiten (conveyor-belt) sushi industry for eight consecutive years from 2011 to 2018. To date, it has over 530 outlets in countries and areas such as Japan, Korea and Taiwan.
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Committed to using fresh ingredients for its sushi, Sushiro serves quality offerings at pocket-friendly prices. It has collectively served more than 149 million customers at its outlets in Japan a year, a number that exceeds the total population of Japan. Its Product Development team includes members with experience working at leading hotel groups and fine-dining establishments. The team develops over 600 new dishes every year, and only 70 get launched after rounds of stringent internal screening.
The Singapore outlet offers over 100 varieties of sushi and side menu selections. Using ingredients imported directly from Japan, Sushiro serves highly-satisfying delicious Japanese dishes at affordable prices. Exclusive and seasonal mainstays will also be unveiled periodically to keep their Singapore customers surprised.
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Noka, which means farmhouse in Japanese, is Singapore’s first rooftop urban farm & 75-seater Japanese restaurant in the Central Business District.
Sister restaurant to Singapore’s favorite urban farm and restaurant Open Farm Community, Noka is connected to the 5,000+ sq ft rooftop urban farm in partnership with Edible Garden City which grows oyster mushrooms, microgreens, basil, mexican tarragon, butterfly pea flowers, and a lot more. Head Chef Seki Takuma, native of Niigata perfecture, showcases local ingredients by applying Japanese cooking techniques.
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MAI by Dashi Master Marusaya is a premium dashi concept restaurant by Japanese katsuobushi wholesaler, Marusaya. The 38-seater restaurant is dedicated to serving authentic Japanese dishes using superior ingredients directly imported from Japan, together with all-natural dashi made from special aged bonito and quality konbu. The Marusaya group also runs two other Japanese dining concepts in Singapore: Dashi Master Marusaya and Ten Sushi and Bar, since 2014.
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Founded in 1962, Marusaya is dedicated to supplying katsuobushi for commercial use, with over 9,000 customers from food establishments including soba, udon, ramen and Japanese kappo restaurants. The dashi used at MAI is of a different calibre, as the company takes pride in its Satsuma 2-year-old hongare-honbushi, made from skipjack tuna which is dried and fermented over two years. This is unlike other katsuobushi, which is fermented only over a year. The extended period of fermentation draws out almost all moisture and concentrates the flavour of the katsuobushi, making it especially strong in umami. The aged bonito is then cooked with specially imported Rishiri kelp – one of the best categories of kelp that’s harvested around Hokkaido – for over an hour, to produce a broth that reveals sophisticated flavours, which is thoughtfully infused into every dish. It is worthy to note that besides dashi, no MSG or any other chemical seasoning is used. One can be assured of a delicious, healthy and authentic Japanese dining experience at MAI.
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One of Japan's most popular and hottest-selling backpack brands, Anello offers a wide range of fashionable yet functional bags. The brand’s name is inspired by the Italian word for “ring” or “loop” - a reflection of the bags’ simple yet well-balanced designs.
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Anello's first brick-and-mortar boutique in Singapore is now open at Jewel Changi Airport.
Vist this store to preview limited editions from Japan and the latest upcoming Autumn/Winter boutique collections.
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KOMA, a brand new Japanese restaurant and sushi bar by leading hospitality company TAO Group, is set to satiate guests with an elevated dining experience when it opens at Marina Bay Sands on 26 July.
The restaurant will offer diners with a modern interpretation of Japanese cuisine, featuring original creations by its Executive Chef Kunihiro Moroi, using fresh and seasonal produce and ingredients from Japan.
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Bold and distinct interior design elements – from a striking 20 metre-long passageway flanked with orange arches that greet guests as they arrive, to a dramatic 2.5 metre-high, one-of-a-kind bell that overlooks a traditional Japanese foot bridge and reflecting pool - will complement the cuisine and lend to the modern and sophisticated vibe within the 230-seat restaurant, which includes an oversized sushi bar and a private dining room at the mezzanine. The space is designed by renowned American firm Rockwell Group, which is behind the design of several of TAO Group’s establishments, which include restaurants TAO Downtown, Vandal, Feroce and Avenue in New York.
The opening of KOMA will complete the trio of concepts launched by TAO Group and Marina Bay Sands as part of a new dining and entertainment complex at the integrated resort, along with nightclub MARQUEE which opened in April and cocktail lounge AVENUE in May this year. KOMA also marks the fourth concept opened by TAO Group in collaboration with Marina Bay Sands, which began with LAVO Italian Restaurant & Rooftop Bar in January 2018.
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Be amongst the first in Singapore to discover Emma’s first-ever overseas outpost! Established in May 2018 in Japan, Emma is a soft serve and speciality tea shop. In just 10 months, their soaring popularity led the brand to open four more outlets in Japan. Every day, the outlets see snaking queues that last for hours.
Be sure to try out their Okinawa Brown Sugar Boba Japanese Soft Serve in Wafer Shell in Singapore!
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The brand’s secret recipe for success is their insistence on using high-quality, authentic Japanese ingredients. To create their signature soft serve that is known for its richness and thick texture, Emma uses premium Japanese milk. The soft serve uses quality ingredients and is so firm that you can even hold the ice cream upside down and it will not fall out! Other ingredients Emma uses include Japanese Okinawa brown sugar, kuromitsu (Japanese brown sugar syrup) and Japanese kinako (soybean) powder. The charcoal cones are also specially imported from Japan. Visit the little take-out kiosk to savour their unique creations.
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Aji-Ichi at Marina Square is another concept offering great food at exceptional value by ASTONS.
They serve quality, authentic, affordable and delicious Japanese cuisine amidst a comfortable and casual ambience at this new branch.
Freshly prepared for your enjoyment, they use only Koshihikari rice imported from Niigata in Japan, US beef, and tonkotsu broth that has been simmered for 12 hours.
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Unaemon is one of the 6 Japanese food brands that can be enjoyed at the newly-opened Gochi on Church Street.
Established in Japan in 1950, Unaemon was co-founded in Japan by the owner of Taga, a 147-year old unagi specialty restaurant, and the third owner of Kiyoizumi, a historical unagi restaurant in Hinode-cho, Yokohama.
Unaemon has seven chefs who specialize in cooking unagi. As cooking eel is a difficult and technical process which requires years of experience, two highly-skilled chefs will be based in Singapore to oversee things in the kitchen.
Their Singapore restaurant will serve their signature Unajyu, and there are plans to serve the popular original dish Unagi Shabu-shabu in the future.
Unaemon is also highly committed to sourcing the best ingredients for its dishes.
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Diners can look forward to a slice of Japan in the Central Business District area as Japanese premium gourmet space, Gochi has opened its doors to the public.
Located at the bustling Capital Square on 23 Church Street, Gochi houses six different Japanese food concepts, ranging from Japanese heritage food brands to modern day treats.
Diners can enjoy a wide range of delectable Japanese cuisine at the new venue, with four new-to-market Japanese brands making their local debut, namely conveyor-belt sushi chain Chojiro, Italian-Japanese fusion restaurant Pronto, unagi specialty restaurant Unaemon and frozen fruit bar Paletas.
The well-loved leading luxury Japanese confectionery and chocolatier, Morozoff, which has three other outlets in Singapore (Plaza Singapura, Westgate and Jewel Changi Airport), has also set up shop at Gochi, selling its range of fine chocolates, best-selling cookies and cream cheesecakes. Hokkaido’s No. 1 soup curry eatery, Suage, which has two restaurants located at Capitol Piazza and Jewel Changi Airport, has an express counter at Gochi to cater to the busy CBD lunch crowds.
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Onitsuka Tiger brings modern Japanese style and craftsmanship to Jewel Changi Airport, opening its doors to Singaporeans and travelers alike.
Japanese heritage meets modern flair in every collection of Onitsuka Tiger’s shoes, apparels and accessories.
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Founded by Kihachiro Onitsuka in Kobe, Japan, the Onitsuka Tiger stripes have become synonymous with premium performance in sports since 1949.
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Pronto Caffe & Bar is a Japanese-Italian casual restaurant chain which has over 260 outlets across Japan. They are opening their 1st Singapore outlet on Church Street.
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"Pronto" is Italian for "ready," and there at Pronto they are ready to serve you throughout the day.
Enjoy aromatic Italian-style coffee and bread in the morning, a plate of pasta for lunch, a cup of tea with their original recipe cakes and pastries in the afternoon, and a varied menu of alcoholic beverages and food, mostly appetizers, in the evening.
Pronto offers a relaxing spot to spend time any time of the day you choose.
Check out Pronto from 13 June onwards at the new Japanese food enclave, Gochi, which is located on Church Street.
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Helmed by Executive Chef John Phua, the newly-relocated Kyoaji means “Taste of Kyoto”.
Located in the heart of Orchard Road, the  restaurant exudes a warm Japanese ambience to embrace you with the  warmth of Japanese culture and cuisine.
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With nearly 30 years of  experience in authentic Japanese cuisine, Chef John Phua and his passion for Japanese  cuisine drives him to attain excellence and perfection in his skill. His  persistence in maintaining true Japanese flavours brings loyal diners back over and over again to experience a taste of Kyoto within his  restaurant.
Air-flown fish and seasonal seafood are flown in and stored in an ultra-low temperature storage facility upon arrival in Singapore, to ensure high-quality taste and freshness.
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Famed Japanese Ramen chain, Afuri has over 15 outlets and also opened outposts in as far as Portland, Oregon & Lisbon in Portugal. They will be opening their very first outlet here this month at the newly-revamped Funan, bringing their signature yuzu-scented ramen to food-lovers in Singapore.
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Named after a mountain - Mt. AFURI, on the east edge of the Tanzawa mountains in Kanagawa prefecture in Japan; legend has it Afuri is the father of Mt. Fuji.
Find out more about Afuri and the menu listed in their international website here.
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After a five-month hiatus, Whitegrass has reopened at Chijmes, making a comeback with a new chef and cuisine.
Whitegrass, under the helm of Head Chef Takuya Yamashita, showcases classical French fare with a contemporary Japanese twist.
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Abiding by the culinary principle of “La Cuisine Naturelle”, or “cuisine of the natural body”, Chef Takuya celebrates the essence of each ingredient he works with. Omakase menus of seasonal nature inspired creations pay homage not only to the history of the produce but also to its passionate producers. Located in the historical CHIJMES landmark, the 40-seat restaurant boasts stellar service and a carefully curated beverage list that serves to further elevate the experience of dining in this iconic venue.
A five-course dinner menu is available at $168++ per person, while an eight-course dinner menu is priced at $228++ per person. There is also a beverage list of Old and New World wines and sakes from the Nara Prefecture, and wine pairings are available.
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Say hello to the iconic Gram Café & Pancakes from Osaka with their famous long queues, set to stir up a soufflé pancake storm in Singapore! You’ve seen them all over: mesmerizing, wobbly towers of incredibly fluffy pancakes. Now, you get to taste them. Hailing from Osaka, Japan, the most famous soufflé pancakes specialist, Gram Café & Pancakes has finally arrived at VivoCity.
At Gram, pancakes are passion. As the original of all Japanese Instagrammable soufflé pancakes, Gram serves up impossibly fluffy Japanese pancakes you will soon be obsessed with. Smell them before you see them. Walk into Gram and the first thing you will notice is the strong and irresistible aroma of butter and sweet maple syrup which will unwittingly pull you into the mood for their pancakes.
Pancakes at Gram are slow-cooked on low heat and whipped full of air, resulting in a fluffy texture befitting of a cloud or cotton candy. They are delicious in their simplicity, depending only on premium ingredients, masterful technique, and a bit of butter and syrup to make the pancakes shine.
Soft, airy and oh-so-fluffy, Gram’s soufflé pancakes are a pancake connoisseur’s dream come true. When served, three lofty wobbly discs are stacked altogether making an impressive tower of gravity-defying pancakes. Watch them jiggle and dance captivatingly in front of you before you dig in.
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Following the success of Japan Gourmet Hall SORA at Changi Airport Terminal 2, ANA Airlines is opening another outlet at Terminal 1, this time showcasing the best Japanese dishes from three prefectures: Fukuoka, Hokkaido and Kanagawa.
Japan Gourmet Hall SORA at Terminal 1 is modelled after a business class lounge and this 116-seater at Terminal 1 will feature classic favorites from these renowned brands as well as exclusive dishes from three restaurants: Ikkousha, Yoshimi and Megumi Maru.
Diners can tuck into an array of Yatai-style ramen, katsu curry and maze don, all at the same place. There will be wonderful desserts such as soft-serve ice-cream and pancakes for those with a sweet-tooth.
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Japan Gourmet Hall SORA at Terminal 1 will be calling Singapore location for popular Japanese brands who will set up new outlets in Singapore:
- Popular ramen brand from Fukuoka – Ikkousha, doles out Yatai-style ramen
- Katsu curry specialist Yoshimi, set to open its first overseas outlet
- Megumi Maru, Singapore’s first-ever maze don concept created by renowned maguro wholesaler Misaki Megumi Suisan
Dine at SORA and stand a chance to win a pair of round-trip ANA Airlines tickets to Japan.
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JW360° welcomes you. They are a restaurant, retail shop and café store which invites you to experience the REAL JAPAN from 360°!
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JW 360° is a Japanese multi-concept food destination. It comprises Restaurant Suju Masayuki, a restaurant offering simple comfort food, JW 360° Café, a coffeehouse serving a seasonal menu of drinks and desserts, and Nomono, a specialty store featuring Japanese food products – some of which are available for the first time in an overseas market.
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Bincho at Min Jiang delivers the same authentic Japanese yakitori experience to Dempsey Road, in a contemporary industrial-chic hideaway at Dempsey Road. Like its flagship venue at Tiong Bahru, the restaurant is tucked away behind decades-old Cantonese restaurant, Min Jiang by Goodwood Park Hotel.
Step through the hidden entrance amidst beautiful greenery and treat yourself to a cosy, intimate dining experience – starting with its discrete location; an unassuming entrance via a dark black door with frosted glass panels; a charming vaulted roof; copper-hued interiors; with a Japanese folk playlist providing background chatter.
The restaurant offers the same yakitori selection as its outpost in Tiong Bahru, as well as a selection of luxurious offerings and seasonal items, only available at Bincho at Min Jiang.
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Set in the lush flora of Dempsey Hill, the 40-seater restaurant occupies the 1000 square foot space of the monochrome one-story colonial building. Situated away from the main cluster, the restaurant provides a tranquil escape away from the bustling lifestyle and dining enclave of Dempsey, complete with a beautiful green picturesque backdrop.
Following his success at running Bincho at Hua Bee, the new Bincho at Min Jiang will be helmed by Executive Chef Asai Masashi, who hails from the HyÅgo Prefecture in Japan. Formerly of the prestigious Abeno Tsuji Culinary Institute, Asai-san spent thirteen years of his career refining his skills at various dining destinations in HyÅgo, Osaka, and Kyoto.
Growing up in the HyÅgo Prefecture, surrounded by pristine produce from the land and sea, Asai-san developed an appreciation for exquisite, seasonal ingredients from a young age. Holding these ingredients in high regard, he thoughtfully curates his menu according to the 24 micro seasons in the Japanese calendar, showcasing the best ingredients each season has to offer.
With more than 30 years of experience under his belt, Chef Asai Masashi understands the importance of precision execution over simple ingredients and continues to masterfully shares his philosophy of Japanese grilling to Bincho at Min Jiang.
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True to the restaurant’s name ‘Bincho’, synonymous to the famed Japanese white charcoal Bincho-tan, the restaurant offers a selection of Yakitori grilled to perfection over an open fire. The signature Yakitori Platter features various part of the chicken, where no protein is left out, from the chicken thigh, breast, neck, wing, skin to its tail, heart, liver, gizzard, and cocks comb.
Another note-worthy dish Chef Asai created for the new restaurant is the Uni Shabu Shabu, featuring a luxurious ‘Uni broth’ made from fresh Sea Urchin. The creamy, cloudy dashi-based broth boasts a light orange colour and a distinct aromatic fragrance. Originated first in Osaka, Japan, the Uni Shabu Shabu set features the broth served in a personal sized hot-pot, a spread of air-flown seasonal seafood items (eg Oyster, Crab, Abalone, Prawn), seasonal vegetables and sashimi-grade Sea Urchin.
Guests may enjoy the fresh seafood shabu-shabu style over the simmering broth. To complete the dish, the server uses remaining soup broth in the hotpot to prepare an umami-rich Uni Porridge using Yumepirika rice, spring onions and other condiments like kizami nori (seaweed) and shichimi (seven-spiced powder). The rich, creamy and comforting Japanese porridge is topped with fresh uni.
On Bincho’s grilled menu is Yasai Maki (translated as Vegetable Rolls), a type of meat rolls featuring thinly sliced pork or beef, wrapped around seasonal vegetables, skewered and grilled. The range of Yasai Maki features an extensive list of seasonally available vegetables like Japanese long yam, young corn and mushroom amongst others. Grilled over the Bincho-tan charcoal, these skewers offer a wonderful mix of textures and flavors, with each meat roll paired with its own complementing sauce.
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Located in Duxton Hill’s eclectic neighbourhood, diners will be charmed at the newly-revamped RIZU, whether seated in the intimate indoors or the spirited outdoor alfresco area. The newly revamped interior provides more space for each table to enjoy a more intimate, relaxed dining experience. More than just a tasteful offering, but an experiential one as well.
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Their new menu is carefully crafted to cater to various dining purposes, all the while ensuring an authentic gastronomic experience.
The Signature Omakase is RIZU’s trademark offering, an exquisite 8 course tasting menu handcrafted by Head Chef Shimohigashi. For those looking to elevate to an unforgettable dinner experience, enjoy the Premium Omakase that can be specially tailored to your palate and tastebuds. 3 days advanced booking is required.
Lastly, the Ala Carte menu is perfect for patrons who are more interested in a night of drinking, and wish to pair it with a selection of fresh sushi and sashimi flown in from Japan.
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HEALTH & BEAUTY |
3 May 2019 |
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No more average beauty. Find multi labels and next generation Japanese skincare, beauty and health items at the newly-opened Make Hero store.
Reborn into your dream beauty with hero and and heroine products that save you from your beauty troubles. It is time to reset your expectations of beauty and health and transform into your own hero and heroine, ready to face all of life’s adventures.
Make Hero is a joint-venture between Make-Up Inc in Osaka, Japan and Hirosophy in Tokyo, Japan. Make-Up Inc is one of the largest distributor for innovative and niche health and beauty brands in Japan and Hirosophy is one of the best selling brands in duty free city shops and tourist shopping districts. Hirosophy uses premium ingredients to create their wide range of Skincare products and health supplements with superb anti-aging efficacy. Make-Up Inc target to deliver a range of innovative and high performance health and beauty products from non mainstream brands from all parts of Japan.
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Charcoal Grill & Salad Bar Keisuke at Paya Lebar Square is the 19th outlet by Ramen King, Mr Keisuke Takeda.
At Charcoal-Grill & Salad Bar Keisuke, they serve a variety of sumiyaki (charcoal-grilled) items focusing on traditional fish dishes enjoyed by the Japanese mainly Mackerel, Salmon, Yellowtail and Black Cod fish.
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Served in an authentic style of Japanese gozen (set meal) which consists of a miso soup, sn onsen egg as well as a serving of traditional Japanese rice cooked in a small iron pot.
Additionally, there is also a free-flow salad bar with more than 25 types of Japanese osousai (side dishes) and vegetables to choose from.
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Enjoy hearty and delicious Japanese meals with Sora Boru at 313@Somerset.
Dig into their signature DonBoru, Noodles or CurryBoru, or design your very own ChirashiBoru at this fast-casual restaurant.
Their Snow Beef Don features flame-grilled beef slices topped with parmesan cheese.
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Tenkaichi Japanese BBQ & Shabu Shabu at the newly-revamped Cineleisure promises both authenticity and affordability for a gourmet Japanese Yakiniku experience. Hungry shoppers can expect a premium buffet at just S$59.90, which includes a free flow of Tenkaichi’s signature grilled Wagyu Beef that are hand sliced and freshly served to order.
Alternatively, for a limited time only, customers can opt for its value-for-money and irresistible S$10 Donburi sets, ranging from Chirashi Don, Wagyu Beef Yakiniku Don, Hotate Mentai Mayo Don and Cheesy Chicken Teriyaki Don.
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Tucked along Zion Road is Yujin Izakaya, a lively hang out where one and all are received as friends. Spotting an industrial-chic look, the unassuming modern 50-seater izakaya features a bar that opens to the five-foot way and main street, beckoning with the glow of display fridges showcasing an enticing range of sake. Step past the metal mesh doors at the entrance and you will find yourself being welcomed into a space humming with positive energy.
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An open kitchen anchors the room dressed in a palette of black and copper, and this is where chef-owner Freddie Lee fires up a curated repertoire of creative bites that take its inspiration from the traditional Japanese izakaya. The menu spans inspired cold and hot appetisers, smokey grilled vegetable, meat and seafood dishes, beautifully singed skewered items, warming items served in small bowls and light desserts.
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56 Zion Road
Tel: +65 6235 0429 Email: yujinizakaya@lesamis.com.sg
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Uniqlo Singapore will open its newest store at Jewel Changi in April. This new store which spans over 2,200 sqm will be the second largest Uniqlo in Singapore.
Uniqlo at Jewel will include a dedicated Uniqlo T-shirt (UT) corner, which will showcase the latest UT designs they carry. Shoppers can look forward to an exclusive early launch of their Marvel x Jason Polan UT collection at this new outlet.
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Hailing from Tokyo, 1 Michelin-starred ramen house, Hototogisu, has opened their 3rd third outlet at Paragon.
The new branch, Ha-Oh Hototogisu, boasts a spanking new distinct menu which has been developed by Master Chef Yamamoto, who has specially flown in from Japan and spent weeks in Singapore to prepare and curate new flavors for this outlet.
The stars of their new menu are their Crab Ramen and Iberico Shoyu Ramen which are both exclusively available only at their Paragon branch.
Hototogisu Ramen was founded in 2006 by Chef Yamamoto in Tkyo, Japan. His resolute and meticulous persistence to his craft has earned him numerous world-class accolades.
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Tokyu Hands has announced that they will open their newest branch at the upcoming Jewel Changi Airport. This will be the chain’s fourth branch to open in Singapore.
Tokyu Hands is a Japanese department store and offers their customers hints on enriching their daily life through their wide range of products and various events. .Shoppers at Tokyu Hands can expect to get their hands on a range of items from Japan including high-quality living ware, hobby, lifestyle products and more.
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Shatoburian is an exciting new concept in Japanese Yakiniku dining that recently made its debut at Palais Renaissance. Connoisseurs and lovers of prime Japanese wagyu beef would already be familiar with its sister restaurant, Black Cow, which is beloved for its exceptional Japanese wagyu beef and farm-to-table approach.
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Like Black Cow, Shatoburian’s menu features prime cuts of Japanese Wagyu beef and fresh seasonal ingredients from different regions in Japan. The owners also frequently source for ingredients abroad to infuse a modern twist to Japanese cuisine. Depending on seasonal availability, diners at Shatoburian have the opportunity to savour caviar and foie gras from France, as well as high-end truffles such as French Périgord, Alba White, and Manjimup Black truffles from Italy and Australia.
‘Shatoburian’ is derived from a phonetic play on chateaubriand, which as Wagyu aficionados know, is made from the most tender cut of the cow. The restaurant prides itself on serving primarily Hida Wagyu Beef – winner of the coveted prize in the Wagyu Olympics and favoured for its unique juiciness and mesh-like marbling in most cuts. Hida cattle originate from Takayama in Gifu Prefecture, Central Japan and they are bred in a wide expanse of land with plenty of clean air and spring water.
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The restaurant practises sustainable cooking, so it imports the entire Wagyu cattle (nose to tail approach). This means diners at Shatoburian have the opportunity to sample a wide selection of over 30 different Wagyu beef cuts presently not widely available in Singapore.
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One of the highly recommended Wagyu cuts on Shatoburian’s menu is misuji, which comes from the shoulder clod also known as oyster blade (flat iron). This scarce cut yields enticingly complex and rich flavours, and is a scarce cut because only 3kg is available from one animal. Shatoburian offers A3 & A5 grade marbling for this cut. Other selections of Wagyu include tokujo rosu, which is premium lean meat and zabuton, a medium cut that is evenly marbled with a lovely, balanced flavour.
Diners with a more adventurous palate must give the tongue moto or the fatty tongue a go. The highest quality portion of the root of the tongue, tongue moto is a beautiful pink colour with just the perfect amount of fat. Savour this appetising dish in all its crispy, pleasant firmness, and juicy flavour. Sliced like fresh mango cubes to enhance the texture of the meat, this special cut is also styled to resemble thepattern of the partition behind our chef’s special counter table.
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CULINARY |
25 February 2019 |
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Minka is a Japanese restaurant specialising in Kaisendon (seafood rice bowl) for lunch hours and Sushi Omakase for dinner hours. (for dinner).
Located at Oxley Tower and currently in their soft launch phase, Minka's patrons can look forward to trying their succulent sashimi rice bowls or meticulously-prepared sushi offered during different times of the day.
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CULINARY |
20 February 2019 |
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Epicureans, rejoice! Udon Kamon has just opened at Eat At Seven, Suntec City. The restaurant offers the widest range of udon broths in Singapore, including shoyu-based dashi, tonkotsu, house speciality Japanese spicy magma and tom yum.
“Kamon” refers to “family crest”, which is used in Japan to indicate one's origin, family lineage and status.
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The restaurant imports premium bonito (katsuo fish) from Kagoshima that has been aged for at least two years. The bonito flakes are freshly shaved and used to make dashi broth as well as garnish. Udon Kamon will offer two types of shoyu-based udon broth. Available in spicy and non-spicy options, its tonkotsu broth calls for white miso and pork collar, and is cooked for eight hours.
Helmed by Executive Chef Kamogi Noriyuki, Udon Kamon specialises in sanuki udon, the most popular type of udon in the Shikoku region. Made with Japanese wheat flour, salt and water, the noodles are thick, squarish and have flat edges. At Udon Kamon, the noodles are freshly made on a daily basis.
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Omurice Keisuke is the 17th outlet by Ramen King, Mr Keisuke Takeda under the Ramen Keisuke chain in Singapore. Serving customers with classic Japanese comfort food - Omurice (pronounced as omu-raisu) which is a Western-influenced Japanese dish that consists of a wrapped omelette ("omu") over western fried rice with ketchup. Customise your own Omurice combo by choosing from their range of sauces and salads.
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From the group that brought you Sum Yi Tai, Mona Lounge, and Eliza, Coterie Concepts launches the third character of their narrative, Chi Kinjo, a Modern Sushi Bar and Highball Den. Set in the memory of a time in Kyoto when chaos was the mandate and danger was foretold, Chi Kinjo is an intimate yet lively Sushi & Izakaya restaurant and basement bar where promises are made and secrets are kept.
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The new Modern-Sushi Restaurant offers guests contemporary Japanese Cuisine with a carefully curated menu that showcases creativity, ingenuity and sophistication. Coterie Concepts Co-founder Tay Eu-Yen said: "We wanted to bring creative modern sushi and quality ingredients into a casual space. Chi Kinjo, with its informal setting, offers an alternative to fine dining without compromising on culinary standards."
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Helmed by Chef Lamley Chua, who brings a lifetime of experience working in International and Michelin Star restaurants such as LP+Tetsu, divides the menu into five distinct sections; Starters, Maki, Aburi Nigiri, Hot Small Plates and Hot Big Plates. The menu challenges what guests already know about Japanese cuisine and pushes the boundaries between traditional and modern, eastern and western.
The Bushido code is a Japanese code of conduct that is embodied by samurai, and is a sacred set of virtues that Chef Lamley lives by. His craft is defined by tremendous respect for tradition and maintaining the integrity of ingredients. He elevates a time-old cuisine with contemporary flavours to suit the modern palate. The delicate balance of flavours showcases the complexity of each dish and his thoughtfulness. To honour the integrity of each ingredient, he only uses the highest quality of ingredients to derive the purest taste, which can only be achieved by exercising consciousness in the sourcing of these ingredients. By taking the time to understand the work that goes into quality produce, Chef Lamley ensures that nothing goes to waste.
All Coterie Concepts’ outlets are interconnected by a narrative, stay tuned for the next part of the story. In the meantime, you can read more about all their establishments here.
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Popular Japanese discount chain, Don Don Donki, will be opening their 3rd and largest Singapore store at City Square Mall on 11 January.
Last September, the company announced that they plan to open a total of 10 stores in Singapore by 2020.
The chain is operating in Singapore as Don Don Donki instead of their original name, Don Quijote, because a Don Quijote restaurant already exists here in Dempsey Road.
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Every is a multi-concept store where you can find everything you wish to buy when in an authentic Japanese convenience store. You will be surprised by what you can find at Every.
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Enjoy daily hot & fresh food prepared by their in-house Japanese chef at their dine-in cafe space, located within the same premise of the store. Patrons can also enjoy different labels of white to red wine from their own automated wine dispensing machine.
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Why head all the way to Hokkaido for Baristart Coffee's popular soft-serve and hot brews when you can have it here in Singapore too?
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Hailing all the way from Hokkaido, Baristart Coffee uses pure uncompromising quality Hokkaido dairy produce that is both rich and creamy with a tinge of sweetness.
Visit their newly-launched Singapore cafe at 65 Tras Street.
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Michelin-starred ramen restaurant from Tokyo, Konjiki Hototogisu, has set up their 2nd restaurant at the new wing of the revamped Great World City.
Operating as Hototogisu Ramen at Great World City, this new branch boasts a spanking new menu lineup which has been developed by newly-crowned Michelin-Starred Master Chef Yamamoto.
Exclusive to the Great World City branch is the introduction of "Oyster Ramen" with two versions for patrons to choose from. Either the clear soup based Oyster Shio Ramen ($15.90) and Oyster Paitan Ramen ($15.90) with creamier broth.
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CULINARY |
19 December 2018 |
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Niku Kin is a modern Japanese restaurant that specializes in yakiniku and wagyu bowl dishes, which use 100% Hokkaido Wagyu.
The newest addition to the Craig Road neighbourhood, the restaurant blends the freshest and highest quality food and drinks with top level service in a fun and casual environment.
The menu, which changes daily, is created by Chef Tsubo from Hokkaido and focuses on all 32 parts of a Hokkaido bred Wagyu Cow, from rib to rump. Enjoy the marbled meat, cooked on traditional charcoal grills.
Niku Kin is also proud to be a farm-to-table restaurant. You can shop for their wagyu cuts via their online store and enjoy the quality meat in your own home.
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CULINARY |
17 December 2018 |
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Located at Carpenter Street, Gake is a brand new dining space by award winning chef, Angus Chow. The restaurant serves contemporary japanese which showcases Chef Angus' skills through his aesthetically pleasing and scrumptious tasting delicacies and entrees.
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Winner of World Gourmet Summit MKN Chef of the Year 2018, Chef Angus Chow has been hailed as a precise poet who captures imagination and palate.
With over 15 years of culinary experiences, Chef Angus Chow has shared his passions for culinary in fine dining destinations. Pairing western cooking techniques with Asian ingredients, Chef Angus Chow enjoys creating simple tastes out of complex flavours which any diner can appreciate.
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Tel: +65 6781 3603 Email: kitchen@gake.com.sg
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Aburi-EN is a cosy Japanese restaurant which offers unique, mouth-watering dishes. Aburi, which literally means “flame seared”, brings out the perfection in each dish, balancing each component’s texture and coordinating their flavors so that both come together to create the awesome taste, tantalizing your taste buds. Oishi!
On the menu: Aburi Butadon, Premium Miyazaki Wagyu Beef Don, Aburi Salmon Don and more.
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Menya Kokoro, the world's largest & most authentic maze-soba chain has opened its first outlet in Singapore at Suntec City.
Famed for their maze-soba which is also known as the "Japanese Dry Ramen", Menya Kokoro is also the winner of the best maze-soba in Japan.
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Helmed by chef Kenji Okumura, Teppan Kappou Kenji is a modern Japanese diner where diners can indulge in a multi-course menu in Kappou-style with premium and exclusive ingredients sourced directly from Japan.
Using only the freshest and finest ingredients of the season, Chef Kenji Okumura’s creatively intriguing menu includes his signature teppanyaki dishes. Apart from exquisitely prepared sushi, sashimi, sukiyaki, hotpot, the highlight is the Omakase dining experience which not only dips below the usual $200 bracket but can be personalized. Instead of being entirely “up to the chef”, Chef Kenji Okumura offers a customized “Omakase” experience to cater to his guests’ taste preferences. Despite the exceptional quality of ingredients, Teppan Kappou Kenji has made every attempt to keep dining affordable with Omakase that starts at $150. While the modest, kappou-style cuisine is offered in three fixed menus for dinner; Hana, Kiri, Aoi ranging from $60 to $120, the Omakase set lunch treat starts from a digestible S$50.
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Trained in the art of Kaiseki by master chefs in Japan, Chef Okumura’s menu pays homage to the artistic tradition where each dish is crafted to breathtaking perfection. Now, with Teppan Kappou (counter seating) Kenji, he hopes to introduce a new Japanese gourmet experience - one that is steeped in the sophisticated nuances of this fine Japanese multi-course meal but presented in a relaxed and intimate atmosphere. Chef Okumura says the concept of the restaurant will allow him “to showcase his versatility in using premium seasonal ingredients prepared to the diner’s preference and presented through an interactive dining experience.”
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A new brand by Japanese F&B chain Ramen Champion; Teppan no Hoshi is now open at Bugis+. Make your way there and have a taste of Osaka specialities like Okonomiyaki, Yakisoba and more!
Most of you must be familiar with okonomiyaki & yakisoba, but how many of you have tried Modern-yaki? Modern-yaki is the best of both worlds where the noodles are added into your favorite Japanese savory pancake.
Get this unique Osaka treat at Teppan no Hoshi.
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Visit YOKU MOKU's new ION Orchard boutique for some of their renowned & delectable cookies! They have just made the move into their new home from Level 3 to Basement 4 of the mall. Unlike any of their previous boutiques; this new boutique comes with a private buying room for customers who prefer a more exclusive experience while buying YOKU MOKU cookies.
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There is a small town in Sweden called JOKKMOKK, located north of the Arctic Circle on the shore of a lake surrounded by forests. This quaint town inspired YOKU MOKU's founder, Noriichi Fujinawa to create the YOKU MOKU brand in Tokyo over 40 years ago, as he admired the town’s delicious home-made confectionery, cookies and simple way of life.
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Made with the finest butter, flour, and other ingredients, YOKU MOKU cookies are crafted to deliver fine taste and melt-in-your-mouth experiences.
At YOKU MOKU, they believe in creating luxury confectionery and cookies that are driven by sincerity and care. All their products are made in Japan and contain no preservatives.
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CULINARY |
19 September 2018 |
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Chirashi King Kong is a new hipster joint in Millenia Walk that serves delicious Japanese rice bowls. A creative fusion of earthy aromatic truffle rice, topped with fresh ingredients, they strive to serve premium food at affordable prices. With a burst of colourful flavours on their menu, they’ve got those palates ticking!
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CULINARY |
10 September 2018 |
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After cutting his teeth at stellar dining institutions like 3 Michelin-starred Nihonryori RyuGin (Tokyo, Japan) and 2 Michelin-starred Odette (Singapore), Chef Shigeru Koizumi embarks on his first ever kappo fine dining restaurant at 15 Mohamed Sultan Road.
Emotive and imaginative, Esora will showcase Modern Japanese cuisine guided by Chef Koizumi’s affinity with nature and attention to detail. There, the chefs are storytellers and every dish is an intimate tale of nostalgia, seasonality, and sheer fanaticism.
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Popular and Kyoto-headquartered coffee chain, % Arabica has announced the location of their first Singapore outpost on its official instagram account. Currently the opening date of the cafe is not available but will be in several months. Be sure to check out their social media pages for updates.
% Arabica Coffee was founded in year 2014 by Japan-born Kenneth Shoji, who owns a coffee farm in Hawaii.
In Asia, % Arabica has stores in Japan, 3 in Hong Kong, 2 in China and 1 in the Philippines. It is also in Germany and several Middle East markets, with plans for Canada, France and Morocco too!
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Originally known as Kaiseki Yoshiyuki; the Japanese restaurant offering authentic Kyoto fine dining experiece has rebranded as Yoshi.
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Kaiseki Yoshiyuki opened in 2012 and focused on serving traditional, full-length Kyoto kaiseki meals.
This year, they decided to reinvent themselves in order to allow them to appeal to a broader audience who would like to experience true Kyo-ryori cuisine. With this in mind, Yoshi was conceptualised to feature the same Chef, same skills and the same un-erring devotion to quality and precision while becoming more approachable to their diners.
View their menu here.
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Brace yourself for some seriously good beef and make time for a good don. The folks behind sake gastrobar Kabuke have launched Tokidon, a new lifestyle F&B concept where its signature gourmet beef bowls take centerstage.
Decked out in neon lights that play off deeper shades of blue and purple, Tokidon’s interiors pay tribute to the easy, electrifying energy of nightfall in a cosmopolitan city. Coupled with great music, exciting artist collaborations and merchandise, it invites diners for a well-deserved break from the weekly grind to relish in good food and fun.
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Tokidon fuses traditional Japanese recipes with contemporary flavours in its repertoire of five main beef bowls – Gyu Don ($11.90), Truffle Tenderloin Don ($15.90), Wagyu Sukiyaki Don ($17.90), Truffle Wagyu Don ($23.90) and Wagyu Misozuke Don ($23.90), as well as the Salmon Cha Soba ($16.90). The beef bowls feature only the best Grade 6 Wagyu slices and Grade 9 Sukiyaki Wagyu and all cuts are prepared medium rare for optimum enjoyment.
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Haritts started out in 2004 as a mobile donut and coffee van in Tokyo before settling in a brick and mortar shop in 2006 in Yoyogi Uehara. After two more shops in Taiwan, Haritts has established their 1st Singapore outlet in Havelock II.
Haritts Donuts and Coffee is dedicated to serving their customers quality handmade donuts and specialty coffee.
For their outlets in Japan and Taiwan; their donuts are limited to a maximum of 3 per customer as they sell out very quickly.
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Located along Duxton Hill, the 28-seater Rizu offers some of the best Japanese food representations using the finest and freshest ingredients. One of their signatures is the Ikedukuri – live seafood sashimi.
Treat yourself to Rizu's must-try creations like Botanebi Sushi, Special Kaisendon, Botan Ebi, Crunchy Spicy Tuna Rolls and so much more.
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Kagurazaka Saryo is a famous traditional Japanese healthy treats and dessert house from Tokyo, Japan. Visit their newly-opened Singapore flagship outlet in Vivocity to enjoy authentic Uji Matcha desserts and Cha-nabe!
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Kagurazaka Saryo – is an old and cosy coffee shop in the small back street of Kagurazaka neighbourhood in Tokyo, also known as “Little Kyoto” in Japan.
Kagurazaka Saryo is founded by a chef who has created delightful Japanese cuisine meal focusing on “Umami taste” and a variety of dessert with seasonal ingredients combined with selected tea. Their Matcha and Hojicha are specially from Uji, Kyoto Japan, a well-established Tea wholesaler.
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Hokkaido’s No. 1 Soup Curry, Suage has arrived in Singapore! No need to hop on a plane. Just a quick trip to Capitol Piazza and you can slurp it up as much as you want.
Currently there are three Suage restaurants in Sapporo, where long queues can be spotted everyday!
Renowned for its scrumptious curry, Suage offers soup curry in eight flavorful choices.
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Relish the goodness of kurozu, masterfully brewed in Kagoshima using techniques since the Edo era. Kakuida’s is the best place to visit if you are looking for Japanese black vinegar in Singapore.
Aside from providing kurozu at its purest form, you can reap the benefits of Kurozu through Kakuida’s signature kurozu-infused desserts such as kurozu doughnuts, kurozu lemon tea and even kurozu soft-serve ice cream.
Kurozu, or "Black vinegar", is a wonder-food that has been perfected with 200 years of traditional brewing since the Edo period. Known for its mellow and earthy taste, it is widely consumed in Japan for health and beauty reasons.
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Omoomo is a Korean fusion dining concept by Gratify Group that is inspired by fusing Korean flavours with cooking techniques welled with other cuisines to create various brands with unique dishes! "OMO-OMO", a Korean expression meaning "OH MY!" - used to describe amazement and surprise - is what their specially customized Omoomo fusion dishes aim to deliver, as they surprise your taste buds! Omoomo provides a ‘WOW' dining experience with their amazing fusion dishes and fuss-free self-service kiosks.
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Q-WA Izakaya opens its second outlet, gracing Tan Quee Lan Street with its divine pairing of White Charcoal (Sawdust Binchotan) grilled Japanese delights and diverse range of Japanese alcohol at incomparable prices.
A hidden gem nestled along 103 Beach Road, just a stone's throw away from Bugis MRT, it features an extensive menu of Y | | | | | |
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