Others like me love thinly sliced meat on hot rocks. Which do you prefer? Or both together?
Proceed to dip your loot into the bowl of onsen egg mixed with spring onion and sukiyaki sauce - Â and after that is done, smash the rest of the egg mixture in one elegant swoop
Full review on the blog
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Pretty much nothing much yummy than this
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Depends on which set the diner ordered, slices of iberico pork, Japanese wagyu beef or seafood is cooked on the the hot stone that is heated to 140 degrees. The cooked meat or seafood is then dipped into this Japanese half boiled egg with spring onion and sukiyaki sauce to elevate the taste.
#sgfoodonfoot #exploresingapore #sgfood #sgfoodies #whati8today #iweeklyfood #foodsg #foodstagram #burpple #onsenegg #shabushabu #ishiyakj #japanesefood #japanese #sakurazakasg
After heating it a few seconds you dipped it into a dressing that has a whole Onsen Egg. So delicious!
Sakurazaka infuses traditional shabu shabu, sukiyaki and kakigori with refined European flair. Chef Masashi, with his Japanese heritage and European culinary roots, uses both Japanese and European ingredients, condiments and stock to refine the whole experience of shabu shabu and sukiyaki with a refinement of flavours.
The dinner experience began with the Ishiyaki (hot stone) and Onsen Tamago. Depends on which set the diner ordered, slices of iberico pork, Japanese wagyu beef or seafood is served. It is to be cooked on the the hot stone that is heated to 140 degrees. The cooked meat or seafood is then dipped into the Japanese half boiled egg with spring onion and sukiyaki sauce to elevate the taste.
#sgfoodonfoot #exploresingapore #sgfood #sgfoodies #whati8today #iweeklyfood #foodsg #foodstagram #burpple #sakurazakasg #beef #shabushabu #sukiyaki #japanesefood #Japan #japanese
