Not only is the food authentic, they bring in the best seafood from the different prefectures in Japan every month. So, you get to literally travel all over Japan to taste the speciality seafood from each region!
The ieatishootipost set has been very well received at Jin Fine Dining since I posted it back in Nov 2014. I think Singaporeans know a good deal when they see one. This summer season, I continue to work with my good friend Chef Thomas to introduce quality Japanese ingredients at affordable prices to you all. […]
Kanda Wadatsumi: Sea Squirts, Bering Sea Cockles and Coho Salmon
Sea Squirt, Ascidian, Sea Pineapple Halocynthia roretzi Japanese: Hoya This post is for the hardcore gastrogeeks. What is a gastrogeek, I hear you ask? Well, over the years I have been trying to find a term to describe myself as a person who loves to eat, shoot and post stories about food. The press usually refer […]
Teru Sushi: Pushing the Boundaries of Japanese Food
This is a good place to find quality, localised Japanese food at reasonable prices and one of the few places that is opened till the wee hours of the morning. Chef Steve is one of the few upcoming Japanese chefs whom I feel has a good sense of taste and creativity and who dares to experiment.
Eating Sushi can be an intimate or an intimidating affair especially at high end places where there is a limited number of seats and you are within cutting distance of the chef’s sushi knife. Even when it is intimidating, it can be a fun intimidation or a stressful one. It all boils down to the […]
Jin Fine Dining: The ieatishootipost $80 Eight course menu!
Updated on 6 May 2016 Fans of Chef Thomas Kok would be pleased to know that one of Singapore’s pioneers of Japanese food has just opened his newest restaurant at the Amoy Hotel at Far East Square! I have known Chef Thomas since his days at Hokkaido Sushi and he has been instrumental in my […]
Let's face it, eating Sushi in Singapore is expensive. Ok, maybe I should qualify that. Eating GOOD sushi in Singapore is expensive. But both "Value" and "Quality" are subjective terms. What I find "good" might not be good enough for some and what I consider "cheap" might still not be cheap enough for others. So, when I say that I found a good Sushi Omakase place which is value for money, I have to spend the next few hundred words to properly define what I consider good and cheap so that you know what to expect.
I will come straight to the point on this one. I had a great dining experience at Ki Sho because of three things. 1. Chef Hiro is very likeable, speaks good English and has that rare ability to put everyone at ease during the dinner service. 2. The food here is excellent and all the […]
This restaurant is closed When I started blogging in 2006, a $200 meal (per pax) was considered expensive. Then Marina Bay Sands opened and suddenly the price of an “expensive” meal went up from $200 to $500, making your date think that you are a bit of a kiam kana (lit salty preserved olive – […]
US Wagyu Karubi Donburi set $33 I often get asked what my last meal would be. The first time I had to answer this question was when Teo Pau Lin interviewed me for the very first “Foodie Confidential” column in the Sunday Times way back in 2007. I couldn’t just give a simple answer, so […]
Is it just me or is there really such a disproportionate number of intimidating Sushi Chefs in the world? I am not sure if it is just the language barrier or the fact that they are holding a sharp knife just within stabbing range, but I often find myself having to put on my best […]
Ito Kacho Yakiniku Restaurant: Wagyu Beef Yakiniku Cuts Part 3
This is Part 3 of our exploration of Yakiniku Beef Anatomy. If you are a bit lost, may I refer you to Part 1 and Part 2 of Wagyu Anatomy 101 where we covered various cuts of beef from the Ribeye to the Sirloin and the Chuck Rib to the Silverside. In Part 3, we […]