Archive for January 2010
Making okonomiyaki at home
Posted by: alkanphel on: January 29, 2010
- In: Cooking | Food | Japanese
- 2 Comments
Making okonomiyaki at home by copying what I made myself in Tokyo. The main ‘meat’ is actually Japanese cabbage.
Italian tasting session at Cacio e Pepe
Posted by: alkanphel on: January 26, 2010
Recently I just went for a tasting session at Cacio e Pepe organised by ieatishootipost. The location is a very ulu off-road somewhere in Paya Lebar but it is a surprising find as the food is quite good, as the makan session proved. Complimentary bread Italian bread with olive oil and balsamic vinegar. Soaking up [...]
Cha-soba & sashimi for dinner
Posted by: alkanphel on: January 25, 2010
- In: Cooking | Food | Japanese
- 2 Comments
Some cha-soba for dinner
Crazy Roast
Posted by: alkanphel on: January 20, 2010
- In: Cooking | Food
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Nothing much to say except we just threw pork ribs, prawns, scallops, chicken wings, tomatoes, carrots, onions, garlic all in 1 roasting pan and cooked them all. And some potatoes on the side!
Chowder
Posted by: alkanphel on: January 17, 2010
- In: Food
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To make a good chowder and have it quite nice Dispense with sweet marjoram, parsley and spice; Mace, pepper and salt are now wanted alone. To make the stew eat well and stick to the bone, Some pork is sliced thin and put into the pot; Some say you must turn it, some say you [...]
Tokyo 2009: Sushi Saito
Posted by: alkanphel on: January 15, 2010
- In: Food | Japanese | Reviews
- 19 Comments
Sushi Saito is a Michelin 3 star sushi restaurant and it is the best sushi that I’ve ever had in my life.
Tokyo 2009: Funabashiya Honten
Posted by: alkanphel on: January 14, 2010
- In: Food | Japanese | Reviews
- 2 Comments
This tempura specialist restaurant has been around in Shinjuku for over 100 years already. It opens at the strange timing of 11:40am.
Tokyo 2009: Yamashiroya Shouzou
Posted by: alkanphel on: January 13, 2010
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This washoku restaurant in Shibuya uses the techniques of traditional Kyoto cuisine to create a fusion Japanese style of food. There is only 1 set course for the whole day and it changes every month. It is a small restaurant and the ambiance inside is nice and cosy.
Tokyo 2009: Steak House Satou
Posted by: alkanphel on: January 12, 2010
- In: Food | Japanese | Reviews
- 7 Comments
You’ve all heard of normal wagyu beef but the 3 best wagyu producing regions are the Matsusaka, Kobe and Yonezawa. Of these 3 regions, the one that most beef lovers agree is the best would be wagyu coming from the Matsusaka prefecture in Mie. Doing some research on the internets, I found out from a [...]
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