Archive for January 2010
Making okonomiyaki at home by copying what I made myself in Tokyo. The main ‘meat’ is actually Japanese cabbage.
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.
Italian bread with olive oil and balsamic vinegar. Soaking up the vinegar and oil with the bread yielded a really nice taste.
Some cha-soba for dinner
The first omakase of 2010 at the Standing Sushi Bar!
1st course: Zensai
Ikura in cucumber cup, lobster wasabi salad, and mixed greens.
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!
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 must not;
And when it is brown, take it out of the fat,
And add it again when you add this and that.
A layer of potatoes, sliced quarter inch thick,
Should be placed in the bottom to make it eat slick;
A layer of onions now over this place,
Then season with pepper and salt and some mace.
Split open your crackers and give them a soak;
In eating you’ll find this the cream of the joke.
On top of all this, now comply with my wish
And put in large chunks, all your pieces of fish;
Then put on the pieces of pork you have fried
I mean those from which all the fat has been tried.
In seasoning I pray you, don’t spare the cayenne;
‘Tis this makes it fit to be eaten by men.
After adding these things in their regular rotation
You’ll have a dish fit for the best of the nation.
Sushi Saito is a Michelin 3 star sushi restaurant and it is the best sushi that I’ve ever had in my life.
This tempura specialist restaurant has been around in Shinjuku for over 100 years already. It opens at the strange timing of 11:40am.
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.
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 site called Paul’s Travel Pics that the best place to try some of this Matsusaka beef was at Steak House Satou, located in Kichijoji.
Below, you can see people queuing up from some grilled wagyu meatballs, hugely popular. The queue grew to triple that length while I was eating