Sushi can be divided into five different categories. They are shiromi-dane (white meat), akami-dane (red meat), hikari-mono (shiny skin), ni-mono (braised) and hokano-mono which is all the other stuff like squid, crabs, uni and our topic for today, kai 貝 (shellfish).
Ozaki Wagyu is bred in a small farm and the beef is sold direct to restaurants. As such, Ozaki-san is not constrained to use a standardized feeding regime. Instead, he has his own special formula for maximizing beef flavour which includes seaweed and charcoal which he has developed through years of experimentation!
Located at the Northernmost part of Japan’s main island of Honshu, Aomori is surrounded by water on three sides and is famous for a wide variety of seafood. Aomori City used to be the port city where you catch a ferry across to Hokkaido. That was before the opening of the Seikan Undersea Railway Tunnel which […]
If you want to start cooking Japanese food at home, all you need is five basic ingredients, shoyu, mirin, sake, miso and dashi. These five form the basic building blocks for Japanese flavour. With it, you can make miso soup, sukiyaki, shabu shabu, tempura, udon, teriyaki, yakitori, oyakodon and many other popular dishes. So, if […]
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 […]
Tokyo is a wonderful place to find great eats. But even so, you still need to do a bit of homework to separate the good from the “really worth the plane ticket” places. I was on a 3 day stopover in Tokyo with the family recently and I just had to make sure that every […]
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 […]