It’s a bonito season in Japan!!We call bonito, ‘Hatsu gatsuo 初鰹’, in this season in Japan and the flesh is very red and taste is fresh and light. The Sashimi grade bonito arrived from Toyosu to Singapore. To be honest, it is very expensive, but not surprised because the quality […]
This is a rich and buttery nibble, Uni & Shiso. This is light and clean, Sakura Ebi & Salted Sakura Leaf Which would you like to toss into your mouth first? 🙂
It’s been such hot days in Singapore, which is truly a summer vibe 🙂We should need more vitamin for a lot of splash of sun.Then we made this dish using home-grow organic herbs. Buri (Yellowtail) Steak with Fresh Herb Sauce and Butter Ponzu, that is kind of fusion of Japanese […]
A throwback of a wonderful moment of cooking class in the last weekend.We are always amazed and grateful for our regular customers’ unwavering support and warm company.
We had a great time to share our Japanese cooking and foods with our customers. We can’t be more grateful for your warmest support.
We had a great time to make authentic Japanese foods with our familiar customers over the weekend. The menu was Tempura, Nikujaga (Beef & Potato Stew) and Aburi Salmon Sushi. We thank our wonderful customers for their continuous support for us. Naoko
Another wonderful moment with our regular customers 🙂We can not be more grateful for our customers’ warm and heartfelt support.
A quick throwback of lovely cooking time 🙂 We made Ebi Bubu Bubu Arare Age (Deep-fried prawn dumplings), Kumiage Yuba with Uni (Fresh Soya Milk Skins), Uzaku (Eel & Cucumber Vinegary Salad), Ichigo Sakura Mochi (Salted Sakura Leaf Wrapped Strawberry & Mochi) Our soya milk for Yuba is homemade and […]
Homemade Shime Saba is the best 🙂 The fresh mackerel is so fatty and melt in mouth. And you can adjust the balance of sharpness and sweetness of marinade if you make it.Mine is slightly less sweetness but bit more savoury than shop-selling one. Oh boy, I know you love […]
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