Located in one of the corners at the junction of where North Bridge Road meets Jalan Sultan, Nan Hwa Chong Fish Head Steamboat Corner has been serving up lots of fish head steamboats that makes the mouth water since it was founded in 1927.
Lasagne is a rich and sinful dish, born in region of Emilia-Romagna, and made by stacking layers of lasagna sheets, ragu, béchamel sauce and cheese. But always, we start with the soffritto.
Ever tried making a risotto where the main ingredient is just tomatoes? You got to get some really good and ripe ones, so shell out for those expensive tomatoes you see in the supermarkets cos they do make a difference when they’re the star of the dish!
Most people have eaten Japanese fried food, like korokke, tori karaage, tonkatsu, etc. So I was looking to see if I could find something similar in Tokyo but more refined, and I found it in Tatsukichi.
Oyakodonnnnnn! Those who have tried it on my recommendation will know the purpose of this post hehehe. For a short review, see my original post here.
Ishikawa is a Michelin 3 star restaurant but yet it has one of the most unassuming entrances around. It’s just a simple doorway in set in a panel of black wood with a small lit sign, set behind the Bishamonten shrine in the traditional geisha district of Kagurazaka.
There are a number of tempura establishments with a long history in Shinjuku, and I had already been to one of them, Funabashiya Honten, quite some time ago and I really liked it.
This time around, I wanted to visit another tempura restaurant so I picked Tempura Tsunahachi, at their main store in Shinjuku.