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.
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.
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.
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.
Awarded the prestigious Tokyo Michelin Bib Gourmand title consecutively for 4 years from 2015 to 2018, it is truly a distinguished achievement for Konjiki Hototogisu, a humble 8-seater tucked away in a quiet alleyway of Shibuya, Japan. Now you can savour this tasty ramen in Singapore at Chijmes.
Konjiki Hototogisu was founded in 2006 by Chef Atsushi Yamamoto in Tokyo, Japan. His resolute and meticulous persistence to his craft has earned him numerous world-class accolades.
Konjiki Hototogisu's notable honours include being crowned the "No.1 Ramen in Japan" in 2017 and 2018 by Japan's popular magazine, Ramen Walker.
Not ever resting on his laurels, Chef Yamamoto constantly seeks inspiration from fresh and unconventional ingredients and never fail to challenge himself to create exceptional recipes which surpass tradition.
With 20 grilled eel restaurants (Unagi) in Japan, Miyagawa Honten, which first started in Tokyo 125 years ago now has its first-ever overseas outlet here in Singapore and named it Unagiya Ichinoji.
The 34-seater restaurant serves Unagi in three different styles: Hitsumabushi, Seiro Mushi and Mamushi Donburi. Hitsumabushi is a signature dish served at Miyagawa Honten’s outlets in Japan.
Treat yourself to an award-winning Japanese Tendon meal at Shitamachi Tendon Akimitsu, the 3 times Gold Medalist recipient of the "All Japan Donburi Award".
Akitmitsu originated from Asakusa in Tokyo, Japan with over 128 years of history.
Akimitsu's tempura and tendon bowls are made using premium ingredients imported from Japan, carefully prepared in accordance with their 128-year-old secret recipe and also under strict supervision of their chefs.
Ginza Rokukakutei's first overseas venture outside Japan is now open at Odeon Towers.
Rokukakutei in Osaka has been a one-Michelin-starred specialty restaurant since year 2009. Then it opened a 2nd outlet in Ginza, Tokyo.
The concept of the restaurant is serving Kushiage (deep fried skewers) and wine pairing with selected luxury wines like their outlets at Ginza and Azabujuban in Tokyo. Think omakase style dining but with deep fried skewers.
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.
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.
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.
The latest edition to the Keong Saik district is an urban Izakaya, Neon Pigeon.
Inspired by the world of flavours found in the hidden spots of Tokyo and the underground culture of buzzling cities like New York and Hong Kong, the establishment is a vibrant social house offering great value for money and the soul of a Japanese Izakaya with a punch of urban grit.
With a selection of starters (appropriately named ‘Bird Feed’), soups, greens, seafood and meats, Japanese snacks are given a modern and in-house twist at Neon Pigeon. The Izakaya-style menu, designed for tastings, serves up dishes in ‘small’ or ‘large’ portions and you are recommended to order six to eight small dishes to share between two people.
A look at the menu and you will notice the heavy use of classic, no-frills Japanese flavours in the condiments and among the assortment of "Bird Feed", is a cold dish of Chilled Cucumber with home-mixed crushed chilli peanuts, nori (seaweed) and goma (sesame), as well as the Tsukune Sliders, an east-meets-west combo of a Japanese meatball patty and a western slider bun, coupled with pickled kyuri (Japanese cucumber) and tare (soy basting sauce) aioli.
Keeping up with the fun-sharing concept, Neon Pigeon also offers a large format dining option of Barbecued Pork Shoulder for groups of four to six. With a two-day advance order required, the hearty fare of pork shoulder is slow-cooked for 20 hours and served in a black pepper teriyaki glaze, with a ginger scallion dipping sauce, bibb lettuce wraps, steamed buns, a spring onion salad, onigiri rice cake, kimchi and pickles to complement.
Also an integral part of the concept’s underground vibe is the Neon Pigeon bar. The bar’s Japanese-inspired drinks list includes a selection of Japanese beers and whiskeys, each a representative of different prefectures, as well as a curated list of spirits and Japanese inspired speciality cocktails. These include Throw A Kyuri-Ken, a vodka-based cocktail with a refreshing touch of lemon juice, yuzu and cucumber, as well as Harajuku Girl, a mix of gin, shiso leaf, and plum bitters.
The bar also houses a selection of sake of varying fragrances and complexity, including a range of Junmai, Daiginjo, Ginjo and Honjozo sakes, that were all hand-picked from sake distilleries across Japan to complement the dishes offered at Neon Pigeon.
Specially designed by US-based EDG Interior Architecture + Design, the Neon Pigeon space at The Working Capitol building on Keong Saik is built to own the vibe of a hidden spot off the main street only known to the locals, as a veiled corner of an urban metropolis. The exterior shows only a fluorescent pink pigeon, lit when in business, while the interior is paved with raw elements of steel and bricks that are softened with sophisticatedly designed wood finishing, giving the social hangout an urban grit with comfort and familiarity – an atmosphere reminiscent of Shibuya district in Tokyo or East Village in New York. A semi-open concept kitchen is also featured, with the action in the kitchen open for a close-up view.
A final and crucial touch to the space is the loud graffiti work plastered on the walls of the interior that gives the restaurant a touch of the underground New York City vibe. The team had specially commissioned local visual artist, ZERO to create these murals.
Art-Noise, one of the top-ranking hair salons in Tokyo is now open at Holland Village.
Art-Noise has continuously been at the forefront of the industry in the highly-competitive Ikebukuro area for the last 11 years. They promise to provide the same high level of skills and service in Singapore as have in Japan.
They provide highly skilled techniques that has been reviewed well by many and strongly recommend their treatment menus and head spas that use their very own shampoo and treatment, invented through incorporating your feedback.
Art-Noise uses only the non-damaging blend of chemicals in their products that are all made in Japan and hire the best Japanese stylists in their salon.
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