With fresh, fine-quality ingredients, Chef Masashi infuses Japanese flavours with European flair, introducing ago dashi and dried flying fish stock from Kyushu, Japan, to his menu, as well as Bouillabaisse stock and beef consommeฬ! #Sakurazakasg #sakurazaka #shabushabu #hotpot #japanesehotpot #japanese #washoku #sgeats #sgfood #burpple #hungrygowhere
Chef Mashashi new joint boasts a variety of premium jap meats and the Shabu shabu pork and beef are meltingly good and flavourful even without the dips. Coupled with beautifully concocted broths, the combination is undeniable :)
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Look at them fats like noodles! Slurps ๐๐ Review up on www.ms-skinnyfat.com Active link in bio.
Finesse is the key here. The shabu shabu broths are carefully developed to achieve fulsome yet balanced flavour; and dipping sauces calibrated to subtly enhance the meats and vegetables.ย
Read more: http://www.misstamchiak.com/sakurazaka/
๐ท๐ (I have a philling that I am quite marbled if I were to slice some meat off me). How many swoosh do you usually cook your shabu-shabu meats?
Yes it is alcohol shaved ice with port wine jelly and grapefruit. One of my favourite desserts at the shabu shabu restaurant.
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Besides their Shabu Shabu and Sukiyaki, their Kakigori dessert menu is quite interesting with some unique creations. This is the Tiramisu Kakigori.
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While the Kyushu Shirobuta pork and Aomori rice-fed beef are not common in Singapore, they are not interior in terms of marbling and flavours. In fact, they are as good or even better.
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Love swishing the thinly sliced rice-fed beef (!) in the fish bouillabaisse soup before dipping it into the creamy goma sauce ๐
