| |
|
|
|
|
|
|
|
|
|
|
|
| |
|
| |
| |
In November 2017, Lumine from Japan will open Lumine Singapore which will become the company’s first overseas operation. Lumine will bring its fashion and retail experience from Japan to Singapore; a global city and one of the most multi-cultural places in South East Asia.
Shops will be operated by Lumine Singapore Pte Ltd, a 100% subsidiary of Lumine. These will include the Singapore debut of many Japanese brands. By utilizing its relationship with the JR East group, the company also hopes to expand cultural exchange between Singapore and Japan.
|
|
|
| |
| |
|
| |
| |
Lumine Singapore will open within retail mall, Clarke Quay Central. Targeting inquisitive Singaporean career women, Lumine will open a “TOKYO STYLE / CULTURE / DESIGN” concept store curated with Lumine’s unique vision. With Japan’s creative and diverse fashion at its core, Lumine Singapore hopes to create a new lifestyle value for Singaporean women. Brand offerings and other details will be further announced in October.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
|
|
| |
| |
|
| |
| |
The 70-seat restaurant specialises in kushikatsu or deep-fried skewers. Panko's excutive chef, Asai Masashi is from Osaka, where kushikatsu originated.
Offering more than 50 types of vegetable, meat and seafood skewers, you can view their menu here.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
This 21st July, MUJI will open its first flagship store at Plaza Singapura! More than just a retail space, MUJI at Plaza Singapura will reveal new original concepts adapted from its parent company Ryohin Keikaku Co., Ltd.
The largest MUJI retail outlet in Singapore will serve as a community ground for people from all walks of life to come together, explore design and arts ideas, and experience various learning anchors. It will be based largely on locality, a store that acts as a window to the world, while keeping to the basic concept of MUJI.
|
|
|
| |
| |
|
| |
| |
MUJI Plaza Singapura will also house new merchandise line from series such as Found MUJI, IDÉE and MUJI Labo all of which focuses on origins, ideas and style. The unique store which will feature never before seen design elements will also be home to the third Café&Meal MUJI which can seat 70 diners!
Read more about the MUJI flagship store here.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Embark on a gastronomical odyssey at NAMI Restaurant and Bar, a new dining establishment located on level 24 of The Tower Wing of Shangri-La Hotel. From the kitchen comes authentic and traditional Japanese cuisine, created with refinement and precision, reminiscent of a royal feast. NAMI's menu is a celebration of the country’s four seasons, best savoured through gokan, or the use of all five senses when dining.
|
|
|
| |
| |
|
| |
| |
The cornerstone of NAMI is its Head Chef Shigeo Akiba, who hails from the Japanese city of Yokohama. With more than 30 years of culinary experience under his belt, he is first an artist and then an epicurean. Among the highlights of his career is preparing the wedding banquet of Japan’s Prince Akishinomiya and Princess Kiko, and later, their crowning ceremony. He has also had the honour of serving Emperor Akihito when he dined at the Nadaman restaurant in Tokyo.
Additionally, Mr. Akiba has worked under Iron Chef Koumei Nakamura for five years as his executive chef. He managed the menus of all five restaurants owned by Nakamura, as well as developed the recipes for the dishes that the celebrity chef presented on the internationally popular cooking show on Fuji Television.
|
|
|
| |
| |
|
| |
| |
Some of NAMI’s signature dishes not be missed include Pan-Fried Tuna Head with Chef Akiba’s Sweet Soy Sauce, Steamed NAMI Abalone in Kimo Sauce, Miso Penshell Clam with Uni and Ikura and Japanese Saga Wagyu Beef Sirloin A4 with Kyoto Vegetables and Dashi Broth.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
‘Ami’ is the Japanese equivalent to the word ‘net’.
Fully engage your senses in a complete culinary adventure as fresh seasonal catch from Japan gets whipped up before your very eyes at Ami Ami by Kuriya Dining's Tempura and Robatayaki counters. Now at Great World City.
|
|
|
| |
| |
|
| |
| |
Helmed by award-winning Master Chef Naoki Tsuzuki from Kuriya Dining, Ami Ami features fresh seafood airflown from Japan thrice weekly and prepared in a variety of cooking styles. Enjoy freshly prepared tempura and robatayaki over the counter with the best ingredients possible.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Hararu Izakaya is the first muslim-owned Izakaya house in Singapore, serving you charcoal-grilled dishes like a good Izakaya would.
|
|
|
| |
| |
|
| |
| |
Hararu with the meaning of Halal, wants to provide their diners a unique dining experience, completes with authentic feel of Japan.
|
|
|
| |
| |
|
| |
| |
On the menu; Hotate Carpaccio, Beef Kinoko Salad, Gyu Kushi Ponzu, Mentai Ika Cabbage and more.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Don Quijote is a Japanese discount chain with over 300 stores in Japan and Hawaii. Its revenue and operating profit have increased for 27 consecutive years.
The Don Quijote Group announced on June 5 that its holding company for overseas operations, Pan Pacific International Holdings Pte. Ltd. based in Singapore, will develop its first Southeast Asian Don Quijote store in Orchard area of Singapore. The opening date and other details will be announced in further notice.
|
|
|
| |
| |
|
| |
| |
Outside Japan, the Group has been operating three Don Quijote USA stores in Hawaii since 2006. In July 2013, Pan Pacific International Holdings Pte. Ltd. was established in Singapore as the headquarters of the Don Quijote Group’s overseas operations. In September of the same year, Marukai Corporation, which operates nine stores in California and two stores in Hawaii, came under the umbrella of the Group.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
SAMA Curry & Cafe at the new Downtown Gallery serves authentic Japanese soup curry. Get ready to taste the furiously delicious soup curry in 30 different levels of spiciness - measured in “bears”, from baby bear to adult bear and crazy bear.
SAMA Curry & Cafe opened its first store in Hokkaido in 2004. Today, there are 10 SAMA outlets in Japan mainly in Hokkaido, Sendai, Tokyo and Fukuoka. Also available in Hong Kong and now in Singapore.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Misato is a contemporary Japanese restaurant at Centrepoint with over 70% of their ingredients imported from Japan.
|
|
|
| |
| |
|
| |
| |
Drop by Misato and taste the difference especially in their Seafood Kaminabe Set which is a hearty combination of Live Tiger Prawns, Fresh Norwegian Salmon & Chicken accompanied by assorted mushrooms, tofu and vegetables simmered in delicious niboshi broth plus a bowl of fragrant Japanese Rice.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Ramen Atelier is Singapore's first French-Japanese ramen bar serving contemporary Japanese ramen influenced by French culinary techniques and flavours.
Chef owner Andrew Ng was trained in French cuisine, and have worked in Western food establishments for more than a decade. His love for Japanese food and ramen, in particular, has brought him to merge his French culinary know-how with Japanese cooking techniques to create his ideal bowl of ramen.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Helmed by Chef Martin Woo, SENS will whisk you away to Japan with its wide repertoire of contemporary Japanese cuisine including sashimi, sushi and teppanyaki. This unique dining concept in Singapore showcases cuisine from different regions of Japan and redefines quality dining for all palates.
Located within Taste at Raffles Holland V, SENS also has a selection of Japanese craft beers, sake and wines from breweries located across all the regions of Japan.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Singapore’s first integrated Japanese Emporium, Emporium Shokuhin, has collaborated with renowned Ishizuchi Shuzo Corporation to open the world’s first Ishizuchi Sake Bar here. It is nestled within Emporium Shokuhin's The Liquor Store.
Enjoy the wonderful sakes from Ishizuchi paired with specially created Japanese-Tapas.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Branded as “The most famous cheese tarts from Japan”, the wonderfully cheesy and crumbly baked cheese tarts of PABLO from Osaka will be available soon in Singapore at Wisma Atria.
Currently also available in cities like Kuala Lumpur, Jakarta and Bangkok.
Its name was derived from famous artist Pablo Picasso; the tarts sure look like edible art.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Taki Kyoto Grill & Sake is one of the latest food joint which opened at Japan Food Town, on level 4 of Wisma Atria.
Experience the true colours of Japanese Cuisine with 16 casual dining establishments handpicked from Japan, all in one convenient location. Japan food town is the result of a partnership between a cool Japan fund and the Japan Association of overseas promotion for food and restaurants.
|
|
|
| |
| |
|
| |
| |
At Taki Kyoto Grill & Sake, their master chef will bring you a brand new dining experience.
“Kuzushi-Kappo” is a new branch of Japanese cuisine that originated in Kyoto & it is getting popular worldwide these days. This cuisine is featured with fresh and premium quality food ingredients, handling traditional fine Japanese cuisine with a modern and casual twist.
To serve you the best, Taki imports by air the premium blacked-hair A4 ranked and above Wagyu, such as Matsusaka Beef. They carry a wide range of Japanese Sake collection, from sweet to spicy. Their crew will recommend you the best sake to match with each cuisine.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Have a taste of Japan! Tsukiji Fish Market Restaurant is available at the Rooftop Garden of Orchard Central.
Whether it is for a short business lunch or a long leisurely dinner, at Tsukiji Fish Market Restaurant you will journey through the pleasures of traditional Japanese Cuisine presented to you in fresh and exciting ways.
|
|
|
| |
| |
|
| |
| |
On the menu: Salmon & Cream Cheese Don, Bara Chirashi Don, Salmon and Salmon Roe Don, Ebizo Signature Tempura Rice Bowl and more.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
New at Pickering Street, Jimoto Ya’s signature ramen was created by Chef Nobumasa Mieda of Michelin-Starred Kaiseki Restaurant, "MIEDA" in Hokkaido.
The broth is made from a special blend of amaebi (sweet shrimp) and tonkotsu. The flavours of their signature ramen embody the pride and joy of the people of Hakodate, Hokkaido.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Guenpin, Japan's largest fugu restaurant chain has finally expanded out of Japan and has housed their first overseas outlet at Maxwell Chambers in Singapore.
|
|
|
| |
| |
|
| |
| |
Enjoy the Tiger Puffer fish (“Torafugu”), prepared by licensed artisans, made available at Guenpin.
Out of the 22 kinds of pufferfish that are permitted for consumption by law in Japan, the “Torafugu” is recognized as the highest grade. In order to serve this fish in its most exquisite form, Guenpin's original techniques have been patented internationally.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Hailing from Tsukiji, Niku Kappo at ION Orchard offers authentic Japanese Kappo (割烹) style cuisine, and focus mainly on the Meat category of their menu.
At Niku Kappo, customers can look forward to an extensive list of almost 50 different kinds of Sake and Shochu specially imported from Japan and not sold anywhere else in Singapore. They also have a cocktail list which consists of 100 different kinds of Mojitos.
|
|
|
| |
| |
|
| |
| |
In Kappo cuisine, the dishes are prepared with meticulous effort and dedication. One of the signature dishes, Edo Yaki (江戸焼ã) is the original form of Sukiyaki, and uses Miso as base instead of the usual Shoyu. This dish will be freshly prepared by the Niku Kappo staff at the dining table, accompanied by an explanatory of the dish and its ingredients. The usual Japanese dishes are also given a surprising twist, like the Dancing Salad, whereby the staff mixes the salad in front of their customers.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Located at 100 AM Mall in Tanjong Pagar, Salmon Samurai is a spot for salmon lovers.
|
|
|
| |
| |
|
| |
| |
At Salmon Samurai, whole salmons are filleted on-site into sashimi. You can customise your own salmon donburi. There are four ways to have your salmon — raw, poke, grilled or mentaiyaki.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Kushiyaki, is a formal term that encompasses both poultry and non-poultry items, skewered and grilled.
A new hidden gem tucked in the east side of Singapore is Vino Kushiyaki at Joo Chiat Road. Their head chef, Kazuhiro Inose, has more than 30 years of experience in grilling meat.
|
|
|
| |
| |
|
| |
| |
A unique variety of condiments like salt, match and curry power are available to accompany the dishes.
They carry premium Saito Sake and it pairs well with the grilled items.
Highlights include Sumiyaki Lamb and Sumiyaki Kurobata. Do enquire about their omakase meals too.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Matchaya is a modern Japanese Tea Shop that serves authentic and quality Japanese soft creams, sweets and milk teas. Their second outlet is now at The Cathay.
|
|
|
| |
| |
|
| |
| |
In 2015, Matchaya began a life-changing journey around Japan with the intention of sourcing for the best premium ingredients from different prefectures for their teas.
Wanting their customers to enjoy authentic Japanese milk tea, every flavour was carefully and painstakingly formulated with different suppliers within Japan.
Their raw ingredients are organic-certified, no preservatives are used, and the sugar level in our teas is minimal.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Japanese eyewear chain Zoff, known for their lightweight bendable frames, will open its flagship outlet in Singapore at Orchard Central this April.
|
|
|
| |
| |
|
| |
| |
Zoff started in 2001 from Tokyo and has nearly 200 stores across Japan and China providing quality, trendy and functional eyewear products at reasonable prices.
Go bananas with their unique and trendy pop-art banana cases which is yours to bring home with each eyewear purchase.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Keisuke Group has launched its 12th outlet, Teppanyaki Hamburg Nihonbashi Keisuke Bettei at Peck Seah Street.
A pretty long name for a restaurant indeed but it is also known to many as Hamburg Steak Keisuke.
The restaurant serves one of Japan's most well-loved national dishes, the hamburg (say han-ba-ga) steak. They have only two items on the menu being Keisuke Prime Beef Hamburg Set and Triple Cheese Prime Beef Hamburg Set. Each set meal comes with a prime US beef patty served on a sizzling hot plate with free flow of eggs cooked eight ways, and salad, rice and miso soup.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
ARTS & CULTURE |
22 March 2017 |
|
|
|
|
|
|
| |
|
| |
| |
Following a year-long revamp by the National Archives of Singapore (NAS), Former Ford Factory now houses the Japanese Occupation exhibition which recounts the events and memories surrounding the British surrender, and the Japanese occupation of Singapore, and outlines the legacies of war.
Through oral history accounts, archival records and published material that tell the story of the period, this exhibition highlights the diverse experiences of people during the crucial time at then in our history.
|
|
|
| |
| |
|
| |
| |
The gallery now features four zones, each illustrating different periods of Singapore’s time under the Japanese Occupation. It has many new archival materials like letters, war artefacts and maps which were donated by members of the public after the NAS made a call for contributions last year.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
World’s first Michelin-starred ramen, Tsuta has a second outlet in Singapore at 18 Tai Seng.
Available exclusively to their new branch is their Miso Soba. Using Haccho Miso from Tokushima, accompanied with delicate porcini mushroom oil and hot sauce. The Miso Soba is hearty and packed with flavour!
|
|
|
| |
| |
|
| |
| |
Yuki Onishi, Founder of Japanese Soba Noodles Tsuta, opened his shop in Sugamo, Tokyo In January 2012. The name of the shop originates from Onishi’s dream of nurturing ramen into a noodle dish that Japan will boast about. Tsuta began receiving awards from 2013 became the World’s First Michelin-starred Ramen in 2015. The Shoyu Ramen, complemented with truffle oil is one of its Signature Dishes.
Onishi learnt the art of making ramen in 1997 at his father’s ramen shop, ‘Nanae no Aji no mise, Mejiro’ after graduating from high school. He opened his own shop, Japanese Soba Noodles Tsuta in 2012. He carefully selects home bred chickens, different varieties of vegetables, seafood and other natural ingredients to make the soup of his Signature Dishes: Shoyu Ramen and Shio Ramen. His artistry in combining ingredients lifts his ramen into a higher dimension.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Popular Nagoya ramen chain, Menya Sakura, is now at Boat Quay. The kitchen is helmed by Chef Sho Naganuma, who was the executive chef at Marina Bay Sands' Hide Yamamoto for five years.
|
|
|
| |
| |
|
| |
| |
The shop's signature is the Tsukemen; thick noodles dipped in a tonkotsu and seafood broth.
On the menu you will find Nagoya-style ramen with selected meat and seafood broth and they also serve dons in small portions.
|
|
|
| |
| |
|
| |
| |
69 Boat Quay
Tel: +65 9469 3366 Email: singaporemenyasakura@gmail.com
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
HEALTH & BEAUTY |
16 March 2017 |
|
|
|
|
|
|
| |
|
| |
| |
S.A.D's Hair Design at River Valley is a cool Japanese salon looking like an art gallery. The team is led by Japanese stylists Katsuto Akimichi who previously set up two hair salons in Japan (Diptych and Switch in Kansai prefecture) and Yoshi, decade-old veterans in the industry.
|
|
|
| |
| |
|
| |
| |
They do coloring services from $120, perms from $180, rebonding from $250. A haircut at $80 for men and $100 for women. Basic hair treatments are available from $60.
They are using and carrying products by brands like Shiseido, Hoyu, Pravana, Nook and Mucota, also available for purchase.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Tengawa Hokkaido White Curry is the first restaurant in Singapore to specialise in Japanese white curry, prepared using fresh Hokkaido milk.
|
|
|
| |
| |
|
| |
| |
Delight in exquisite creamy white curry from northern Japan. Choose from crunchy ebi fry, juicy Iberico pork burger or tasty chicken katsu, paired with truffle oil chawanmushi.
Simply oishi!
|
|
|
| |
| |
|
| |
| |
Tel: +65 6265 1314 Email: tengawawhitecurry@gmail.com
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
MUJI, originally founded in Japan in 1980, offers a wide variety of good quality products including household goods, apparel and food. Mujirushi Ryohin, MUJI in Japanese, translates as “no-brand quality goods.” Their latest outlet will be opening soon at Plaza Singapura.
|
|
|
| |
| |
|
| |
| |
MUJI's products, born from an extremely rational manufacturing process, are succinct, but they are not in the minimalist style. That is, they are like empty vessels. Simplicity and emptiness yield the ultimate universality, embracing the feelings and thoughts of all people.
|
|
|
| |
| |
|
| |
| |
There are more than 700 MUJI stores around the world, carrying more than 7,000 items ranging from clothing and household goods to food and even houses.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
25 February 2017 |
|
|
|
|
|
|
| |
|
| |
| |
KAJIKEN is Japan’s No.1 Mazesoba brand and the first shop dedicated to Mazesoba in Singapore. Mazesoba may be explained as ramen noodles without soup or Japanese dry ramen.
|
|
|
| |
| |
|
| |
| |
In Japanese, “Maze” means “to mix”, and “soba” means “noodles”. Therefore, the point is to “mix the noodles”! Mix hot noodles with the special sauce and oil hidden in the bottom of your bowl, adding vinegar and chili oil as you like. Enjoy the exquisite harmony of their noodles and top-secret sauce.
Since Mazesoba does not have soup, the taste of noodles stands out more than ordinary ramen. That is why they took a long time and effort to find the best noodle for their Mazesoba. Their delicious noodles with a scent of wheat are served at its best, made with care everyday adjusting to each season’s conditions.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Sushi Kimura is a 22-seater sushi-ya at Palais Renaissance, helmed by Head Chef Tomoo Kimura, who has more than 15 years of experience at several established and authentic traditional sushi restaurants in Tokyo, including a one Michelin-starred Ginza restaurant and a Singapore-based fine dining restaurant.
|
|
|
| |
| |
|
| |
| |
Together with his team, Chef Kimura serves up omakase meals in traditional edo-mae style. Guests will not only be able to taste the seasonal highlights of Japan, but experience the awe-inspiring beauty of its scenic changes throughout the year through Sushi Kimura's unique aesthetic designs.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
The 1st CHOPPED salad brand in Singapore, Tokyo Chopped Salad, is now at Millenia Walk. Their unique Japanese inspired dressings are specially crafted by award-winning Chef Teppei Yamashita.
|
|
|
| |
| |
|
| |
| |
Choose from an array of Japanese inspired proteins, toppings and sauces for your very own bowl of chopped salad. Or select from their signature combinations like Mentai Teriyaki Chicken, Corocoro Shrimp Tofu Salad, Premium Beef Tataki, Soft Shell Crab Oishii Salad and more.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Japanese fresh fish Izakaya Style restaurant, Yonpachi Gyojo is now at UE Square.
Kaisen Bijin Nabe (beauty hotpot) and Yonpachi Mori (Sashimi) are their main specialties.
|
|
|
| |
| |
|
| |
| |
Yonpachi Gyojo sources its sustainable seafood from 48 fishing ports around Japan. Their seafood is flown into Singapore 3 times a week.
In November 2006, the U.S "Science" journal reported that natural fish and shellfish would extinct by 2048 based on the results of 4 years research. "Yonpachi Gyojo" was named to wish that in the future all would still be able to eat delicious fish.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Inspired by French and Japanese cuisine, the newly opened MEET at City Square Mall is the place where a gastronomic dining adventure awaits.
|
|
|
| |
| |
|
| |
| |
MEET carries a wide selection of premium beef cuts, tapas and artisan beer to transform your dining experience into a memorable one. It is an ideal establishment for casual or communal dining.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
The Akira Back restaurant by award-winning Chef Akira Back showcases modern Japanese cuisine with Korean accents and culinary influences from around the world.
|
|
|
| |
| |
|
| |
| |
Featuring innovative dishes centred around seasonal produce and artisanal ingredients, look forward to a sense of adventure and creativity in this signature restaurant of JW Marriott Hotel Singapore South Beach.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Ippudo opens its first Kuro-Obi takeaway concept in Asia and it is located at Marina Bay Sands.
|
|
|
| |
| |
|
| |
| |
The Kuro-Obi quick-serve counter is located next to the new 90-seat Ippudo outlet. Ippudo also introduces their new signature side dish, Samurai Rib, which is marinated with their chef’s special sauce with spices and is available exclusively only at their Marina Bay Sands outlet.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Located in the epicentre of Suntec City, KURO Izakaya is the newest dining concept by established F&B group Creative Eateries - adding one more brand to their Japanese division which helm household names like Suki-Ya. A new genre to the division, KURO Izayaka is a Japanese gastrobar firing up Robatayaki, Kushiyaki, Small Plates, Sake and Japanese Whisky.
|
|
|
| |
| |
|
| |
| |
A modish izakaya by night, KURO Izakaya transmutes into a laid-back Ramen Donburi shop by day. Serving popular go-to Japanese comfort food at an affordable price that caters to the hectic lunch hour in the business hub. With more than 10 lunch sets from Classic Chashu Ramen to Dry Ramen including decadently adorn Donburi like all-time favourite Chirashi Don and Buta Yaki Don.
|
|
|
| |
| |
|
| |
| |
When night falls, and all come out to play, KURO Izakaya fires up some smokey charcoal goodness from its highly-rated Kosei Charcoal Grill. Unlike regular grillers, Kosei Charcoal Grill uses both charcoal and infrared waves; transmitting heat directly to the food without drying resulting in a juicy and earthy charcoal flavour finale.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
22 December 2016 |
|
|
|
|
|
|
| |
|
| |
| |
80-seater Yoda Fish & Meat Market is an innovative new-to-market Japanese F&B concept at Viva Business Park, Chai Chee.
|
|
|
| |
| |
|
| |
| |
Like in a fresh food market, Yoda's customers get to pick from a wide selection of fresh seafood and meat. The selected catches/meat can then be handed over to the chef, to be prepared according to their preferred taste and style of cooking, including Teppanyaki and Yakiniku. Customers who prefer to order from a menu have the option to do so easily too.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
16 December 2016 |
|
|
|
|
|
|
| |
|
|
|
| |
| |
|
| |
| |
Chef Masaru Seki brings Ippoh’s light, crisp and delicately-battered Osaka-style tempura to Singapore direct from his Tokyo Ginza restaurant, together with strict culinary traditions dating from 1850.
|
|
|
| |
| |
|
| |
| |
Tel: 1800-304-3388 Email: ippoh@comodempsey.sg
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
12 December 2016 |
|
|
|
|
|
|
| |
|
| |
| |
Established in 1933 in Japan as a confectionary shop, modern day Hattendo is famed for its one-of-a-kind Cream Bun that is the result of repeated trials of thousands of recipes to achieve a texture that is a hybrid of bread and cake, and tastes great when chilled.
|
|
|
| |
| |
|
| |
| |
In order to ensure great taste and safe food, the bread-making, cream preparation, and wrapping are all done by hand. Hattendo continually work to make its Cream Buns even better, with a melting soft texture that always begs for another bite. With 18 stores in Japan and several outlets in Korea, Philippines, Taiwan, Hattendo will be opening their 1st Singapore outlet soon at Tanjong Pagar Centre.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Best known for their Truffle Ramen, Kanshoku Ramen's 3rd outlet is now at ION Orchard.
|
|
|
| |
| |
|
| |
| |
The creation of a fine bowl of ramen is an art which requires over 12 hours of work. Kanshoku Ramen's broth is first toilessly boiled over eight hours with filtered water without the addition of added salt and preservatives. They then pick the finest pork from Holland and have them tenderly marinated over four hours. It takes a further two hours to produce fresh Hakata style ramen in-house daily. And finally, select premium eggs from Japan are specially marinated over an hour to perfection to complete their ramen bowl.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
With years of experience in ramen-making under their roof, Hokkaido Ramen Santouka brings to you their masterfully assembled ramen for all to enjoy. They have just re-opened at The Central, Clarke Quay.
|
|
|
| |
| |
|
| |
| |
The donburi (ramen bowl) of Hokkaido Ramen Santouka was specially ordered by their founder. Since each donburi has a thickness that prevents the soup from losing temperature too quickly, the aroma and delicious flavor remain intact until the moment when the customer lifts a spoonful of soup to his/her mouth. The unusual color of the donburi, remains beloved today by many customers as a symbol of Hokkaido Ramen Santouka.
|
|
|
| |
| |
|
| |
| |
Tel: +65 6235 1059 Email: reservations@santouka.com
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Japan's No.1 cheesecake, LeTAO, would be available at ION Orchard from 8 December 2016. Air-flown from Hokkaido to Singapore, their cheesecakes are melt-in-mouth masterpieces.
|
|
|
| |
| |
|
| |
| |
LeTAO's signature Double Fromage Cheesecake is a perfect balance between unbaked Italian Mascarpone cheesecake with baked Hokkaido Fresh Cream cheesecake, bringing forth a cheese-filled charm.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
25 November 2016 |
|
|
|
|
|
|
| |
|
| |
| |
Newly launched in Telok Ayer, Yakiniku-Oh Goen is a new 50-seat restaurant which offers an extensive range of more than 30 cuts of the Grade A3 Hokkaido wagyu beef.
|
|
|
| |
| |
|
| |
| |
They carry rarer beef cuts such as tongue ($12), chateaubriand ($48) and top blade ($32). These cuts vary daily. Many of the ingredients are freshly air-flown from Hokkaido, Japan.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
23 November 2016 |
|
|
|
|
|
|
| |
|
| |
| |
East Japan Railway Company (JR East) announces that its first overseas venture, JAPAN RAIL CAFE, will open on 4th December 2016. The new travel themed café is located on the level 1 of Tanjong Pagar Centre, the tallest building connected to Tanjong Pagar MRT Station.
|
|
|
| |
| |
|
| |
| |
Aiming to promote travel to Japan, JAPAN RAIL CAFE will provide Japan lovers with a one stop Japan-like experience including the latest Japanese products such as trendy items and convenient rail ticketing service for Japan rail passes. It will also serve as a platform to communicate unique information to Singaporeans about the less known travel destinations in Japan.
|
|
|
| |
| |
|
| |
| |
The café food menu at JAPAN RAIL CAFE adopts a combination of various F&B recipes developed by JR East Food Business (JFEB), a food subsidiary under the JR East Group owning more than 50 brands of F&B outlets in Tokyo. At the café, a range of daily Japanese food such as burger sets, sandwich sets and rice bowls will be served. Every month, a special menu will be launched featuring a few representative dishes of the monthly featured region.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
TOKYU HANDS is pleased to have their 3rd store at Suntec City and will continue to present the same level of freshness, excitement and fun like their 2 other retail outlets. Visit them for an enjoyable shopping experience, sassily in time to prepare for this Christmas season!
|
|
|
| |
| |
|
| |
| |
What type of shop is TOKYU HANDS? TOKYU HANDS deals with all kinds of products, such as high-quality and high-functional livingware, fancy made-in-Japan bags, convenient travel goods, the latest Japanese stationery, unique articles, topical beauty products, and tools and materials for DIY. There is something for everybody.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
16 November 2016 |
|
|
|
|
|
|
| |
|
| |
| |
You may ask how is TSUJIRI different from all the other tea shops in Singapore? The secret lies in the green tea powder which they import from Uji, Kyoto. Try out their variety of green tea drinks and desserts. They are offering a 1-for-1 promotion (till 21st Nov 2016) as they celebrate the opening of their new outlet at Centrepoint.
|
|
|
| |
| |
|
| |
| |
Dated back in 1860, it was the end of the ancient Edo period. This too, marks the start of the brand TSUJIRI was first established by Riemon Tsuji in Uji, Kyoto, Japan. The founder Riemon tapped his own wealth to improve the then tea industry, advancing and innovating the method to enhance the flavors and sweetness of the tea to produce the highest quality of Gyokuro tea leaves. He has also created a tea cabinet to prolong the freshness of tea leaves. This means that TSUJIRI’s teas are as fresh as the ones found in Japan. His effort was well recognized by many and to attest to that, his statue was built in Byodain, the Kyoto’s world Heritage temple.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
| |
| |
CULINARY |
10 November 2016 |
|
|
|
|
|
|
| |
|
| |
| |
Hidden within Yoi Sake Bar, Kurama Robatayaki provides an intimate setting to interact with their chefs. Not sure what to look out for when visiting? Keep an eye out for their gated entrance and Godzilla! Simply park yourself at the counter and take your pick from the many ingredients on display, and watch the chefs cook them to perfection over a charcoal grill. True to tradition, the food is then passed to diners using a long wooden paddle.
|
|
|
| |
| |
|
| |
| |
You might know about Teppanyaki as the Japanese restaurant style where your meal is cooked in front of you. Robatayaki (which translates as “fireside cooking”) is similar, the meal is cooked in front of you, but instead of a hotplate the food are grilled to perfection. Experience it with Kurama Robatayaki.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Renga-Ya is specialized in serving Japanese A5 Wagyu beef, and Hokkaido Prime beef with Japanese traditional charcoal BBQ.
|
|
|
| |
| |
|
| |
| |
Traditional Japanese charcoal BBQ and Japanese imported steaks, wide variety of side dishes, and wines are prepared for a unique dining experience.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Kumoya has opened on Jalan Kapla.
|
|
|
| |
| |
|
| |
| |
Enjoy unique Japanese-French inspired light, fluffy and hand-crafted Halal (pending approval) petite éclairs, pancakes and plated yoghurt parfaits in a cheery, all-white setting. Savoury pancakes and snacks to complete this cloud house (Kumoya) experience.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Zipang is the ancient word for Japan meaning Island of Gold.
|
|
|
| |
| |
|
| |
| |
Zipang provides a modern Japanese experience in a relaxed, yet sophisticated atmosphere. It welcomes you to indulge in an impressive selection of contemporary Japanese dishes and fine drinks.
|
|
|
| |
| |
|
| |
| |
The interior uses natural and rustic materials, such as granite, marble and wood. Rose gold-plated steel bars, crimson upholstery, velvet curtains, and walls hand-painted with a gold leaf effect, create a delightful setting suitable for social and business gatherings.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
A modern Japanese Shabu Shabu, Sukiyaki restaurant and Sake bar, Black Cow, has opened its doors to serve a Kanto-style Sukiyaki not found anywhere else in Singapore. Using only the finest and freshest Japanese produce, Black Cow emphasizes quality over quantity. Try their delicious prime cut, signature Omi A5 marbled beef or their most prized Matsusaka A5 Wagyu beef reserved for only the most ELITE meat-eaters.
|
|
|
| |
| |
|
| |
| |
Try their elaborate selection of carefully curated appetizers or enjoy one of many exquisite alternatives such as the Taraba Kani King Crab or Kurobuta Pork Shabu Shabu. These popular dishes are made from a unique, freshly boiled soup base made from scratch by their chefs using only premium ingredients. To top it off, wash down your meal with a wide selection of sake, including the Juyondai, which is known as the king of all sakes.
|
|
|
| |
| |
|
| |
| |
Black Cow prides itself on using only the freshest ingredients, from the vegetables to only the best cut beef, right down to the eggs. In fact, their culinary experts use sashimi grade Japanese eggs – and it makes all the difference; from the color to the texture, and even the smell of the egg differs from your ordinary run of the mill eggs.
|
|
|
| |
| |
|
| |
| |
A few of their star dishes include the Minced Wagyu Beef Tsukune and the Signature Truffle Sukiyaki Rice topped with fresh Italian shaved truffles. Set but to finish off your night, we recommend you try their signature Milk Shaved Ice. This sweet-ending topped with condensed milk and kinako powder will leave you begging for more.
What makes Black Cow unique? This establishment was built upon the dreams of two food enthusiasts with a passion for the “Best of the Best” and freshest food on the planet. They bring quality food to their customers at a price point that is below the market.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
A second En Sakaba restaurant has now opened on the West at JEM.
|
|
|
| |
| |
|
| |
| |
En Sakaba blur the lines between tachinomiya (standing bar) and izakaya (bar with seats), which is now popular among trendy bar hoppers in Japan’s major cities. Set in a chic but casual bistro bar setting, En Sakaba will focus on offering a variety of Japanese influenced tapas that are best paired with sake and beer.
The drink menu emphasize is on sake, and it would feature fine selection of Japanese sakes in top grade, carefully selected wines and reasonably priced liqueurs and beer. Sake connoisseurs could look forward to 30 brands of award winning sake to choose from.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Kotobuki Izakaya is one of the finest and latest dining experience from Kotobuki Japanese Restaurant chain. Located in the heart of Orchard Road, Wisma Atria.
|
|
|
| |
| |
|
| |
| |
Kotobuki Coffee is the newest concept from Kotobuki Japanese Restaurant chain. It was curated by infusing Japanese western casual dining and Café house. Specialized in Kyoto-style cold drip and siphon coffee, it also serves palatable western food influenced by Japanese cuisine.
|
|
|
| |
| |
|
| |
| |
Established 32 years ago, Kotobuki is a Japanese dining restaurant that specialised in Kanto cuisine that is served in a causal yet elegant Izakaya style setting. It embodies in the world-renowned Kaizen principle; the passion for continuous improvement, that has placed them at the forefront of Japanese restaurant in Singapore.
|
|
|
| |
| |
|
| |
| |
At Kotobuki, service and food quality are top of priority, almost like a religion.
|
|
|
| |
| |
|
| |
| |
Kotobuki is well-known for its authentic Japanese cuisine which also a mastery on traditional Sashimi. A variety of Higawari set lunch and convenient bento take out or delivery are available. It also carries a unique collection of Sake with a list of mouthwatering Otsumami; dish that goes along with alcoholic beverages. Kotobuki Japanese restaurants housed private dining set in traditional Japanese ambience. Elevating customer dining experience with Tatami setting.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
FASHION |
29 September 2016 |
|
|
|
|
|
|
| |
|
| |
| |
There's a new Superdry outlet at Suntec City Mall.
|
|
|
| |
| |
|
| |
| |
Superdry is known globally for its cutting edge, cool, and unique products that are offered at realistic and accessible price points. Superdry covers all categories of men’s and women’s clothing and includes accessories such as shoes, sunglasses, belts, watches and bags.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
28 September 2016 |
|
|
|
|
|
|
| |
|
| |
| |
The World’s first Michelin-starred ramen is now in Singapore.
|
|
|
| |
| |
|
| |
| |
Yuki Onishi, Founder of Japanese Soba Noodles Tsuta, opened his shop in Sugamo, Tokyo In January 2012. The name of the shop originates from Onishi’s dream of nurturing ramen into a noodle dish that Japan will boast about. Tsuta began receiving awards from 2013 became the World’s First Michelin-starred Ramen in 2015. The Shoyu Ramen, complemented with truffle oil is one of its Signature Dishes.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
23 September 2016 |
|
|
|
|
|
|
| |
|
| |
| |
KYOAJI mean “Taste from KYOTO”. Located at the heart of Singapore, the restaurant is set up with warm Japanese ambience to embrace you with the warm of Japanese culture and cuisine.
|
|
|
| |
| |
|
| |
| |
To please your expectation, they ensure the freshness of fishes and seasonal seafood are supply by air flown. The quality of each procurement is reassured by an ultra low temperature storage facility in Singapore.
|
|
|
| |
| |
|
| |
| |
John Phua, the Executive Chef of KYOAJI has almost 30 years of experience in Authentic Japanese cuisine, his passion for Japanese Cuisine drive him to attain excellence and perfection in his skill. His persistence in maintaining the origin of the Japanese style of cooking, enable his loyal customer to experience the feel of Japan within his restaurant.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
ATTRACTIONS |
24 August 2016 |
|
|
|
|
|
|
| |
|
| |
| |
Japan-listed lifestyle and entertainment company Koshidaka Holdings, opens its Asian karaoke flagship outlet in Orchard Cineleisure. Termed Ganso (which means Founder or Pioneer), this Manekineko outlet will be the seventh in Singapore and the largest in Asia, with 80 newly furnished karaoke rooms, 5 VIP rooms with pool tables and a 150 pax capacity function hall for holding company and private events.
|
|
|
| |
| |
|
| |
| |
Koshidaka Holdings made in-roads into Singapore in September 2015 when it launched its Manekineko Karaoke Chain, after acquiring shares in K Box Entertainment. K Box is a subsidiary of Koshidaka Holdings. By establishing Manekineko in Singapore as a proven business model and showcase, Koshidaka Holdings hopes to springboard its expansion into ASEAN within the coming year, with plans to introduce outlets in Europe and North America as well. Here in Singapore, they will continue to proactively scout for suitable locations to expand the chain. Koshidaka Holdings, which has more than 400 stores from Hokkaido to Okinawa, is the first Karaoke chain from Japan to embark on overseas expansion. Its initial foray was into Korea, where it currently has thirteen outlets.
|
|
|
| |
| |
|
| |
| |
Ganso Manekineko Orchard Cineleisure features rooms that are bright and vibrant in four coloured theme zones (orange, green, blue and red), each adorned with illustrations of the mascot cat. Targeted at young adults, families and even senior citizens, prices are kept affordable (from $12 nett onwards for three hours) with free-flow soft drinks, snacks and ice cream included. Manekineko @ Orchard Cineleisure will also be the only karaoke outlet in Singapore to offer a buffet spread for lunch on weekends and dinner daily so that customers will have a more fulfilling experience, singing and eating to their hearts’ content. Its Singapore chef has also come up with a new ala carte menu, to include local favourites such as Laksa, Braised Pork Knuckle and Chicken Rendang, to name a few.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Fashion label Christian Dada, known for its rebellious nature and deconstruction designs, has landed right at the heart of Orchard Road.
|
|
|
| |
| |
|
| |
| |
It's the brand's first flagship store to open outside of Japan and features an impressive interior that sees a modern and contemporary take of a Japanese karesansui Zen garden, reflecting the designer's heritage and aesthetics.
|
|
|
| |
| |
|
| |
| |
The 1,700 sq ft store at 268 Orchard Road was designed by +ft+/Fumiko Takahama Architects. They took visual cues from the designer's anecdote of his visit to Naoshima, a Japanese island that marries contemporary art and architecture with the untouched nature of the Seto Inland Sea, and placed structural rocks that in the middle of the store - each made using sheets of black perforated metal and folded into 3D geometric shapes a la origami style.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Matchaya, former a strictly pop-up-only store, has found a permanent home in the CBD.
|
|
|
| |
| |
|
| |
| |
Nestled within Icon Village, swing by the adorable takeaway stand with your colleagues for a taste of their lusciously rich, creamy soft serve. Excellent tea-flavoured ice creams are hard to come by, but Matchaya gets it right — intensely tea-infused and holds up well despite the blazing heat.
|
|
|
| |
| |
|
| |
| |
At the moment, they offer three flavours, namely Matcha, Houjicha and Milk, but we hear there are new flavours to look forward to — just ask the friendly store owners.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
| |
|
|
|
|
|
|
| |
|
| |
| |
French - Japanese Tapas Restaurant and Bar, Le Binchotan, has opened on Amoy Street.
|
|
|
| |
| |
|
| |
| |
The menu is a collaboration by Chef Atsuhiko Hagiwara, as well as the Singapore Head Chef, Jeremmy Chiam. The restaurant specializes in meat and seafood grilled over bincho-tan (or white charcoal).
Foie gras shavings with oden-style daikon, wagyu striploin infused with port wine and ume plum liqueur, and Japanese red bream atop cold-smoked eggplant with a dash of shoyu are just some of the favorites from the menu.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Caché, which means ‘hidden’ in French, is conceptualised based on its name. Concealed behind a camouflaged wall, this industrial-chic bar adorned with copper pipes is tucked away at the end of Izy. Caché exudes a rich and tactile experience with its leather and mirror panels that line the bar's walls alongside grey velvet sofas and gilded coffee tables.
|
|
|
| |
| |
|
| |
| |
In Caché, expect your gastronomic experience to be taken up a notch with perfectly balanced concoctions that are an amalgamation of Japanese tastes and techniques.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
| |
|
|
|
|
|
|
| |
|
| |
| |
It is a hidden space that provides a quiet respite from the hectic Singapore. Chief Sommelier and co-founder Daisuke Kawai describes La Terre’s ambiance as calm and soothing, where you can taste interesting Wines and Whiskies.
|
|
|
| |
| |
|
| |
| |
The name La Terre, “the earth” in French, recognizes the soil as the origin and one of the most fundamental factors in wine making. It as well indicates going back to the origins, celebrating every moment while tasting the best quality wines and whiskies that Kawai prepared for his patrons. He is not trying to change the way a wine and whisky bar is operated with La Terre.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
DANRO Collagen Hotpot Buffet & 美颜 (Beauty) Ramen’s Signature Collagen soup bases are slow-boiled over 10 hours in 3 delicious flavors – Chicken, Pork and Salmon Miso. These soups are created by boiling Chicken, Pork and Salmon bones and skin respectively. This cooking method derives nutrients such as collagen and amino acids until they melt and are turned into Collagen Pudding.
|
|
|
| |
| |
|
| |
| |
Together with a wide range of vegetables, condiments, free flow drinks and Premium Sliced Beef, Chicken and Pork, diners can enjoy their Collagen Hotpot in an all-you-can-eat setting. Besides the Signature Collagen soup bases, there are also 6 other soup bases to choose from.
Prepared with our signature collagen soup and served in a Hotstone bowl to keep it hot while you ‘slurp’ your ramen, diners can enjoy a choice of Collagen Ramen Chicken, Collagen Ramen Pork or Collagen Ramen Salmon Miso.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
En Sakaba has opened in Orchard Central. Sakaba means “bar” in Japanese. The new concept will emulate En’s motto to be the gathering place where people meet and bond through gourmet food in perfect harmony. With that, the group aim to create a cosmopolitan space where patrons can enjoy great food and tipple in a convivial, relaxed atmosphere.
|
|
|
| |
| |
|
| |
| |
For those craving for carbs, a wide variety of delicious don served with fresh sashimi- grade toppings or grilled meat are worth every savour. These would be made available all day.
The drink menu emphasize is on sake, and it would feature fine selection of Japanese sakes in top grade, carefully selected wines and reasonably priced liqueurs and beer. Sake connoisseurs could look forward to 30 brands of award winning sake to choose from
Other umami-laden creations on the menu include Unagi Kabayaki (Grilled eel with sweet sauce) and Buta Kakuni Yaki (Grilled Japanese braised pork belly), grilled to perfection with a salty-sweet glaze - are especially satisfying to eat, particularly when washed down with a cold beer.
Another delight, the Kani Miso Kourayaki (Crabmeat with roe & gut grilled in shell) combine the best part of the crab, the “kani miso” and seasoned with sake in the crab shell, and grilled over small flame to reveal a rich aroma. The rich aroma of the “crab miso” intermingle with exquisite balance aroma of the “crab shell” will make this a delicacy that satiate your palate and seafood desire. Due to the rich and moreish characteristic of this dish, it will be a perfect complement with a Ginjos Sake.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
New Japanese tapas and sake bar BÅruto takes up residence in South Bridge Road, just a stone’s throw away from the CBD.
|
|
|
| |
| |
|
| |
| |
Styled as a modern izakaya, the double-storey establishment is opened by Chef Patrick Tan, who also owns Tamashii Robataya, the premium Japanese robatayaki restaurant located nearby.
|
|
|
| |
| |
|
| |
| |
Meaning “vault” in Japanese, the bar’s name is a nod to the premise’s past life as a bank. Upon stepping in, you are greeted by a feature wall on the left, where huge sake barrels imported from Japan are displayed from floor to ceiling, representing some of the brands carried at the bar. The décor whispers industrial chic; a stylish and inviting interior made cosy with dim lighting, dark wood tables, black leather chairs and steel stools sitting atop a raw, concrete floor accented with brass inlay strips.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
This high end offshoot of famed Tokyo establishment Hashida Sushi is set for a big revamp. The restaurant is moving upstairs to a unit previously occupied by sister teahouse Hashida Garo.
|
|
|
| |
| |
|
| |
| |
The new space will be larger, with two private dining rooms (seating seven and 15) as well as a 15-seater main dining room. The place will offer the same exceptional sushi menus crafted by food personality Kenjiro Hashida (or “Hatch” as he’s often known), a charismatic chef who trained at prestigious cooking school L’Ecole Tsuji Tokyo.
|
|
|
| |
| |
|
| |
| |
In Tokyo and located in Kachidoki, a stone’s throw away from the world famous Tsukiji fish market, Hashida Sushi is one of Japan’s premier gourmet sushi restaurants – currently headed by Master Sushi Chef, Tokio Hashida.
|
|
|
| |
| |
|
| |
| |
This inventive haute dining establishment at the Mandarin Gallery features premium grade and authentic Japanese sushi, served omakase style in a luxurious, intimate and authentic Japanese setting. By integrating top-of-the-line food and service offerings with a philosophy to impress, Hashida Sushi Singapore promises to create an unforgettable lifestyle dining experience served to privileged dining connoisseurs.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
The passion for Japanese cuisine led Chef Tan-San to start Hajime Tonkatsu & Ramen.
Hajime is the Japanese word for "beginning" (åˆã‚) and the short form for “Hajimemashite”, which means “Nice to meet you”. It represents our philosophy of going back to food’s beginning and our warm welcome to all patrons.
|
|
|
| |
| |
|
| |
| |
Bringing over 25 years of experience to the kitchen, Chef Tan-San’s journey began after a stint in Japan, where he mastered the art of Tonkatsu and returned in 1993 to helm the kitchen of the first Tonkatsu specialty restaurant chain - making him the first Tonkatsu chef in Singapore.
|
|
|
| |
| |
|
| |
| |
In 2004, he took on the challenge of starting up a new Japanese concept restaurant which has since become a household name for authentic Japanese cuisine in Singapore. With a dedication to perfection and serving quality food to his customers, Chef Tan-San is famed for various creations such as Kurobuta Pork Tonkatsu and Tonkatsu Ramen.
Today, at Hajime, Chef Tan-san and his team share their passion for Japanese food by bringing you authentic Japanese cuisine in a modern setting and at affordable prices.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Cool Japan Fund and the Japan Association of Overseas Promotion for Food & Restaurants will be opening Japan Food Town, a 628-seater food hall specializing in authentic Japanese cuisine.
|
|
|
| |
| |
|
| |
| |
They have curated 16 casual-dining eateries from Japan's various prefectures and cities such as Dassai Bar (Iwakuni), which is known for their fine sakes; Sato Yosuke (Tokyo), an udon specialist famous for their handmade udon that uses a 150-year-old technique; Nabe Seizan (Tokyo), an offshoot of two Michelin-starred kaiseki restaurant Seizan; Osaka Kitchen (Osaka), popular for teppanyaki and okonomiyaki, and Sushi Takewaka, a 36-year-old sushi specialty shop originally from Tsukiji market. We were also told that diners can opt for healthier choice Kinme Mai rice (available at half of Japan Town's eateries), which has the nutritional value of brown rice.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Finally reopening with a brand new grocery shopping experience and food enclave, Isetan Scotts Supermarket has revamped with modern, minimalist interiors, a permanent event stage showcasing authentic Japanese products and a "food theatre" section.
|
|
|
| |
| |
|
| |
| |
Shoppers can dine in at Japanese eateries like WA-Dining, which serves bentos with ingredients such as seafood from Hokkaido and wagyu beef from Kagoshima; Dashi Bar, an udon and soba diner known for its Hyoshiro dashi soup stock and Kaku-Uchi Sake Bar, a casual watering hole specializing in premium sake brands from various Japan prefectures.
Shaw House, 350 Orchard Road
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Sen of Japan is a casual dining Japanese restaurant and bar. Their dishes are designed by Chef Nakano Hiromi, who used to head the famous NOBU at the Hard Rock Hotel & Casino Las Vegas.
|
|
|
| |
| |
|
| |
| |
The meaning of ‘Sen’ in Japanese is fresh, we believe that the quality of each dish lies in the source of ingredients – ‘To be fresh’. Their curated menu aims to bring to the table the taste of Modernised Japanese cuisine combined with an intimate setting with spectacular views of the Singapore skyline.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Tuck into hearty, value-for-money meals at the newest concept to hit the hip dining enclave of Duxton Road - Ninja Bowl.
|
|
|
| |
| |
|
| |
| |
This is the third outlet by The Astronauts Group that also owns two other successful establishments, Chillax Café and Babette Restaurant & Bar.
|
|
|
| |
| |
|
| |
| |
Once through the doors at Ninja Bowl, the modern industrial interior invites one to explore further into the long, narrow enclave of this fascinating shophouse. The on-trend ‘unfinished’ look comes by way of concrete floor and main counter base, uncovered black metal beams overhead, wood walls and a muted colour palette; all of which lend to an unintimidating and inviting vibe.
|
|
|
| |
| |
|
| |
| |
Ninja Bowl offers CBD diners an extensive menu filled with unique all-day brunch options, sandwiches and the piece de resistance - ‘Ninja Bowls’. These bowls comprise Japanese-inspired items such as aburi chashu (torched pork belly) and yaki unagi (grilled eel) and options of padding them up with quinoa, orzo pasta, or a proprietary rice blend.
|
|
|
| |
| |
|
| |
| |
Customers simply place their orders at the counter and meals are prepped a la minute and served to the tables. Prices at Ninja Bowl are all nett cost and the restaurant does not have service charge.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Popular Japanese cheese tart shop Bake will open its first outlet in Singapore.
|
|
|
| |
| |
|
| |
| |
The cheese tarts are from Kinotoya, an established Western confectionery in Hokkaido, Japan, in 2011. They became such a hit that Bake was set up three years later in Tokyo, and specialises in selling them.
|
|
|
| |
| |
|
| |
| |
The molten mousse tart filling is made with three types of cream cheese - two from Hokkaido and one from France, and the crispy pastry is baked twice.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Waa Cow! has opened in the Kent Ridge neighbourhood.
|
|
|
| |
| |
|
| |
| |
Tucked away in NUS’ Kent Ridge campus, this laid-back Japanese cafe will hook you up with fuss-free lunch bites like the signature wagyu beef bowl, chirashi bowl and a selection of udon bowls. Make sure you supplement your main with sides like double fried chicken wings with garlic soy sauce, or the shrimp karaage with mentaiko mayo.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
The Emmanuel Stroobant Group is proud to announce the opening of Shoukouwa, the premiere fine dining Japanese restaurant under the Group's stable of restaurants.
|
|
|
| |
| |
|
| |
| |
At Shoukouwa, our master chefs specialise in making the perfect sushi — a delicate balance
of the quality of the fish, proportion and temperature. Ideally, the perfect sushi should
be consumed within seconds of being served, with either chopsticks or clean hands.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Mo'mor Izakaya promises a spellbinding, Japanese-European-Inspired Charm - An exciting concept by W. Martin
|
|
|
| |
| |
|
| |
| |
Mo'mor is a contemporary Izakaya with Japanese and European elements. Nestled in the cosy enclave of Tanglin, the restaurant has amazing tapas and grills at affordable prices.
|
|
|
| |
| |
|
| |
| |
Exuding a congenial and calm vibe as well as boasting indoor and alfresco settings, Mo'mor makes an ideal address for tote-à-têtes or family gatherings.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Hidden Door Concepts' newest venture is this Japanese sake gastrobar, which specializes in sake and craft beer, with over 100 craft beer brands and 50-something sake labels such as White Dog (US), Lucky Jack (US), Ginrei Gassan Junmai Ginjyo and Zuiyo Honjun Junmai.
|
|
|
| |
| |
|
| |
| |
The group is also behind craft beer house Nickeldime Drafthouse (where Sake 510 is located), so you can expect quality beers on tap. While the bar has been up and running since October 2015, the food menu has a sizable range of bar bites featuring a fusion of Japanese and Western touches. Items like the pulled pork maki, blue cheese beer maki and siracha nuts maki all come with drink pairing suggestions for both sake and beer.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
With the collaboration of both Yakitori Master and Ramen Master, Menya Takeitchi has been established to bring you the Supreme Creamy Chicken Paitan (White Soup) Ramen Speciality Shop.
The Creamy Chicken Paitan soup is prepared by simmering a fresh chicken until it builds into an extremely creamy, flavorful broth. Chicken Tenpura Don (Chicken Tempura Rice Bowl) and all side dishes will come with freshly sourced chicken.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Sundubu is a type of Korean stew featuring tofu cooked with a variety of ingredients such as vegetables, meat and seafood.
The dish gained popularity after a restaurant specializing in Sundubu opened in Los Angeles by a Korean immigrant. Its success led to more Sundubu specialty restaurants opening in cities like New York.
|
|
|
| |
| |
|
| |
| |
Tokyo Sundubu aims to incorporate this dish into the Japanese food culture through enhancing the flavors of the soup and ingredients while maintaining its authentic taste.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Sakurazaka is a traditional shabu shabu concept with a European flair to its cuisine. Headed by Consultant Chef Masashi Horiuchi, Sakurazaka is inspired by his Japanese heritage, European culinary roots and his penchant for refined, convivial dining.
Sakurazaka is located in the Greenwood enclave whose leafy roadways and quiet affluence bears a resemblance to the city of Sakurazaka in Fukuoka, Japan. The restaurant’s interior design combines the old and new together with open layouts and sleek contemporary lines, the traditional use of wood in the walls, ceiling, and furniture.
|
|
|
| |
| |
|
| |
| |
In Sakurazaka, find six delicious broths, from the traditional ago dashi or dried flying fish stock, pork bone, chicken and vegetarian soya milk to more European touches such as Bouillabaisse stock and beef consommé.
|
|
|
| |
| |
|
| |
| |
On offer are selections of prime Japanese and European meats, vegetables and seafood, including less common items such as Kyushu Shirobuta pork, Japanese Aomori rice-fed beef, F1 Joshu Wagyu beef, and F1 Wagyu-Holstein cross-breed beef. At the end of meal, the diner can choose to have rice cooked together with leftover broth in the pot and mozzarella cheese for a savory, delicious risotto – a European influence on the traditional Japanese way of combining rice and broth towards the end of a shabu shabu meal.
|
|
|
| |
| |
|
| |
| |
Sakurazaka also offers traditional sukiyaki, in which meat and vegetables are first cooked in a pan, followed by the addition of broth and condiments such as soy sauce, sugar and mirin, resulting in a dish sweeter than shabu-shabu. The cooked ingredients dipped into a whole raw egg.
For desserts, Sakurazaka offers kakigori, a Japanese dessert of finely shaved ice flavoured with syrup and condensed milk. Sakurazaka has re-imagined kakigori, adding refinements such as Ujikintoki Green Tea and Hokkaido Milk, as well as European ingredients to produce the sensational Port Wine and Tiramisu kakigori.
The companion to excellent food is always a superb drink. Sakurazaka offers an exquisite choice of wines, sake, and Japanese craft beers. Sakurazaka is a concept by leading fine wine merchant, Wine Culture; bringing to the restaurant a curated selection of fine wines.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
26 February 2016 |
|
|
|
|
|
|
| |
|
| |
| |
Hokkaido Izakaya has roots in Tokyo where its first few shops are located and with fresh ingredients specially imported 4 cities in Hokkaido.
|
|
|
| |
| |
|
| |
| |
Hokkaido is blessed with a wondrous bounty from both the sea and the land. It is world renowned for the freshness of its seafood and superb quality of beef, vegetables and dairy.
The restaurant distinguishes itself by being certified by the Hokkaido City Council to promote the city’s remarkably fresh produce. The freshest seafood and dairy are sourced from Yakumo Town while high quality beef is procured from Kamishihoro City.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
25 February 2016 |
|
|
|
|
|
|
| |
|
| |
| |
Miss Lok is a fun contemporary asian hot pot and noodle bar serving up classic regional offerings with a modern spin.
|
|
|
| |
| |
|
| |
| |
It is not just a restaurant; but rather a crazy place where street food, cocktails and music meet to create a unique culinary experience, all with a touch of naughtiness.
|
|
|
| |
| |
|
| |
| |
Be sure to indulge in some lok lok sticks (dishes on skewers), dipped into your wide variety of aromatic broths. Mix and create your own unique dips from the open sauce bar or order some speciality dips created by Miss Lok, such as the salted egg yolk and Nam Tom dips. Check out the side dishes which are inspired by popular street hawkers fares found along the alleys of Japan, Korea, Thailand, Malaysia and China.
|
|
|
| |
| |
|
| |
| |
Unwind over the selection of Asian craft beers or sip some sake shots with party friends or savour some freshly squeezed juices to detox before/after the big night out. If there’s still room, do order a MakPowPow, their take on the popular young coconut dessert commonly found along the streets of Thailand.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Hive by Wala Wala will be a huge 13880sq/ft multi-concept venue. Synonyms with Wala at Holland Village, they have the live music, sport cable and the alfresco factor.
|
|
|
| |
| |
|
| |
| |
They added a retail wine shop, deli counter, ice cream counter, cake counter, a merchandise shop and a private room. Starting at noon daily for lunch till late night supper closing at 1am. On Fridays and Saturdays till 2am.
|
|
|
| |
| |
|
| |
| |
They will be expanding the food menu serving traditional local delights, western favourites, awesome cakes and desserts. From 6pm, a yakitori counter kicks in to create an Izakaya atmosphere. Hive by Wala Wala will be equipped for events both small and big. Indoor seating capacity of 220pax. Outdoor seating capacity 160pax. They are looking to be the largest restaurant and bar in Singapore accommodating up to 600pax on a busy night.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
NUVO, which was previously located at Marina Square, has open in a new location. The Italian-Japanese contemporary restaurant is situated at its new home, located at the forefront of Customs House and set against the scenic Marina Bay skyline. The Kitchen + Bar welcomes diners with an updated menu, a plethora of drinks and a refreshed concept.
|
|
|
| |
| |
|
| |
| |
Helmed by Caerus Holding’s Group Executive Chef, Mark Richards, whose experience has brought him to work with in culinary cities such as Melbourne, Sydney, Bangkok and Hawaii; Chef Mark’s expertise and interest lies in the modern cuisine, where he combines elements of modern techniques on traditional dishes.
|
|
|
| |
| |
|
| |
| |
Chef Mark is supported by Chef Leslie Chew, NUVO’s restaurant chef who has many years of experience in the hotel and hospitality industry. Chef Leslie has worked for a variety of five and six star luxury hotels around the world in hotel chains such as the Grand Hyatt, Four Seasons and Hilton Hotel. His expertise lies in international cuisines, while his passion is for natural cooking, a style which requires an innate understanding of each ingredient in order to bring out its natural flavours with minimal or no seasoning.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
The new retro-chic, Jinzakaya by award-winning Les Amis Group, is tucked in a pedestrian backstreet off Rangoon road beside sister concept Sushi Jin. Whilst Sushi Jin exudes luxuriousness with delicate Japanese food in a finer setting, JINzakaya is a riot of fun that transports one back to old Tokyo train station taverns.
|
|
|
| |
| |
|
| |
| |
Immerse in this casual laid-back Japanese izakaya where one can enjoy an eclectic mix of affordable set lunches, sharing plates and assorted yakimono (grilled items). The dinner menu takes on a more Izakaya identity, offering an assortment of grilled skewers and mains to choose from.
|
|
|
| |
| |
|
| |
| |
JIinzakaya is ideal for a fun-filled weekend in a buoyant atmosphere of animated laughter or a casual space on weekdays for workers to decompress among colleagues.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
NIGHTLIFE |
29 December 2015 |
|
|
|
|
|
|
| |
|
| |
| |
Kakure is the new arrival at the Scotts 29 lifestyle enclave and will appeal to fans of sake. Dim lighting, a cozy wooden top bar and plush leather seats add to the sexiness of this bar housed on top of contemporary Japanese restaurant Ki-Sho. The sake list (arguably the largest in Singapore, with over 50 labels) is the love child of in-house sake sommeliers John and Makoto along with Ki-Sho's head chef Kazuhiro Hamamoto.
|
|
|
| |
| |
|
| |
| |
Other than bringing in small handcrafted sakes that you probably can't find anywhere else in Singapore, each of the sakes on offer are only brought in once. A must-try is Kakure's house sake, the Tatenokawa Junmai Daiginjo, Nakadori Ki-â€sho label which features a delicate aromatic brew with a fruity after taste. If you prefer something thats more soft and crisp, try the Kinshi Masamune, Matsuya Kyuubei Junmai Daiginjo label that features a fresh, clean aftertaste that goes easy on the palate. If you're up for something with a stronger punch, try the Fuurosen Junmaiginjo Nakagumi, Namazake Yamahai label that sees a more refined, robust taste that goes great with red meats like wagyu.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
| |
|
|
|
|
|
|
| |
|
|
|
| |
| |
|
| |
| |
Occupying 90.94 sq m, Onitsuka Tiger Suntec City is fully capable of satiating the aesthetic desires of Onitsuka Tiger enthusiasts on the island. Be they residents or tourists, they will be spoilt for choice with the diversity of merchandise available.
Besides apparel, bags and accessories, every single footwear collection launched by one of the world’s early sneaker brands and running-shoe innovators can be found at the Suntec City store.
|
|
|
| |
| |
|
| |
| |
The classic MEXICO 66 definitely has a spot in the space, including models incorporating the heritage of basketball and 1980s running.
Special collaborations with cult artists and other new collections will also be making their way to Onitsuka Tiger Suntec City.
First up is the Fall/Winter 2015 Onitsuka Tiger x ANDREA POMPILIO collection. An experimental juxtaposition of textiles, fabrics and elements gives birth to an ultra-progressive playfulness. Those familiar with the history between the designer and Onitsuka Tiger will recognise the irreverent, fashion-forward attitude – an eruption resulting from a striking encounter of Eastern and Western influences – that Onitsuka Tiger x ANDREA POMPILIO partnerships are renowned for.
|
|
|
| |
| |
|
| |
| |
Taking pride of place at Onitsuka Tiger Suntec City is the premium Nippon Made series, the epitome of Japanese craftsmanship. The basic components of the shoes are first assembled, after which the leather making up the upper is tanned and processed in hot water. The footwear is then carefully squeezed and dried, leaving the shoes with a wrinkly, vintage look when dry. Every step skilfully executed by hand, no two pairs of shoes are alike.
The artisanship of the Japanese brand extends to the store interior, where richly textured black wood dominates.
|
|
|
| |
| |
|
| |
| |
Sumi mortar has been deliberately used to derive the intricate and edgy look. A complex eight-step process goes into the formulation, which uses ingredients such as Asagi Tsuchi, a special type of Japanese soil used to prevent cracking, and Sumi paint (water, Sumi ink and acrylic emulsion).
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Tras Steet's new fine dining restaurant, Terra, boasts a Tokyo-Italian cuisine concept.
|
|
|
| |
| |
|
| |
| |
Terra is a Tokyo-Italian dining concept specialising in Italian cuisine influenced by the 4 seasons of Japan.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Eat at Seven is a new Japanese dining concept at Suntec City.
|
|
|
| |
| |
|
| |
| |
Seven popular Japanese cuisines converge under one roof and it's all relatively affordable. There's a tuna, salmon, yellowtail and swordfish sashimi specialist over at Maguro-Donya Miura-Misaki-Kou Sushi & Dining; a Yakiniku-style hot plate restaurant NikuNoHi, which specializes in kuroge wagyu beef; Nigiro Cafe, a Tokyo cafe that claims to have the best Caesar salad in the Japanese city; and Enbu, a warayaki and charcoal grill izakaya serving traditional small plates paired with Coedo beer.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Tenkaichi - the top award-winning Japanese BBQ Buffet Restaurant in Singapore that offers a premium quality buffet spread at affordable prices - has opened at Marina Square.
|
|
|
| |
| |
|
| |
| |
They specialise in Wagyu Beef Yakiniku while offering a wide variety of A-la-Carte dishes. Look forward to enjoying their Set Lunches and the all-time favourite Deluxe and Premium Yakiniku Buffets where free flow of premium Wagyu Beef is available!
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
27 September 2015 |
|
|
|
|
|
|
| |
|
| |
| |
Emporium Shokuhin is Singapore's first integrated Japanese Emporium featuring a live seafood market, a beef dry-aging facility, a Japanese Gourmet Grocer and 8 unique dining concepts, all in one location as an exquisite epicurean destination.
|
|
|
| |
| |
|
| |
| |
Singaporeans' love affair with Japanese cuisine continues to grow as more purveyors bring in the freshest produce from the country.
Add one more shopping and dining place to the list - the $10-million Emporium Shokuhin at level one of Marina Square's new wing.
The 34,000 sq ft space - about the size of 28 five-room Housing Board flats - features an 11,000 sq ft gourmet grocer section. It includes tanks filled with live seafood from Japan and Europe; a customised temperature- and humidity-controlled facility for aged beef; and a wide range of vegetables, fruits and condiments.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
17 September 2015 |
|
|
|
|
|
|
| |
|
| |
| |
A Global Chinese concept, Lokkee (pronounced as 'Lucky') is a witty and cheeky play on favourite Chinese recipes which have been given a unique tweak to include a dash of Western influence. This genre of Chinese cuisine, often defined by chow mein and fortune cookies, is reinterpreted and elevated here through fresh, top quality ingredients, and clean flavours.
|
|
|
| |
| |
|
| |
| |
Lokkee aims to add diversity to Singapore’s restaurant landscape and celebrates the style of cuisine commonly found in Chinese restaurants dotted across major cities such as New York, London and Sydney. Created by enterprising Chinese immigrants, it is an appropriation of the food from their motherland, adapted for diners in their new environment.
|
|
|
| |
| |
|
| |
| |
Lokkee is designed to tap on the growing audience of well-travelled Singaporeans for whom the idea of Chinese food for a Western audience is associated with being in a buzzing cosmopolitan hub.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
| |
|
|
|
|
|
|
| |
|
| |
| |
Japanese retailer MUJI is set to open its first Cafe&Meal outlet in Singapore come September.
|
|
|
| |
| |
|
| |
| |
The 122-sqm self-service cafe will open at Paragon Shopping Centre at Orchard Road in September, next to the existing MUJI store, which will be undergoing a revamp as well.
Using seasonal ingredients which will be sourced mainly from Singapore and Malaysia, the company will adopt a "simple method of cooking that brings out the taste of the ingredients".
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
| | | |
Share on : 
Facebook
Twitter
Delicious
Digg
Email This
