Japanese

It's all about salmon here. A mix of salmon sashimi, aburi salmon belly, cubed spicy salmon, mentaiko seared salmon sashimi and ikura over Tanuki's signature mixed rice.

A fat piece of juicy prawn rests beneath its unctuously crisp exterior, matcha salt on the side as opposed to the commonplace dipping sauce of dashi, mirin and soy. Excellent!

A fusion take on the Japanese staple donburi, shambles of seafood – prawn, squid, scallop – are tossed in zesty lemon sauce, teased with the slightest hint of chili; more tang than spice.

Available now till May 12 is a special four course menu [$38] by Chef Nakano Hiromi at Sen of Japan.

Love the fragrant fried pepper and Japanese ginger served with the marinated salmon – sweet, tangy and fresh!

Available now till May 12 is a special four course menu [$38] by Chef Nakano Hiromi at Sen of Japan.

Available now till May 12 is a special four course menu [$38] by Chef Nakano Hiromi at Sen of Japan. Part of the menu is this chicken egg don [there's also an option for spicy lemon seafood don], as well as marinated salmon, sashimi salad, and dessert. Definitely value for money!

If you're a fan of cold and chewy noodles, be sure to try this. Served with natto [fermented soy beans], okra [ladies' finger], and grated mountain yam, this dish is said to have numerous health benefits too!

Stay tuned to GourmetAdventures.net for our review!

At the media launch of Ramen Keisuke Lobster King, and we're chopping down on these gyozas.
Tender minced meat, fresh springy prawn, and tasty juices oozing with each bite, this pan-fried trio is just right for a fragrant snack.

Ramen Keisuke Lobster King opens tomorrow at Clarke Quay! Stay tuned to GourmetAdventures.net for our review!

Last night's sashimi platter as part of our omakase indulgence at two-month old Ginza Yoshihiro at Marina Mandarin Hotel. Impeccable quality at reasonably affordable prices.

One last fabulous meal before we're off to Seoul for more gourmet adventures. See you in Seoul!

One last foodilicious meal before we're off to Seoul tomorrow for more gourmet adventures! 🍴

When you've got fish this fresh, so perfectly sliced, complemented with perfectly cooked [and moulded] sushi rice, all that's needed is a gently touch of soy.

Part of the omakase lunch [$60].

Thick, fresh scallop from the Iwate prefecture with a dab of yuzu, black salt, and Japanese lime to bring out its natural briny sweetness. It is magnificent.

In our first course "Otoushi", Chef Moon uses various parts of the fugu: globefish skin jelly, miso, sushi ball, fugu mirin boshi and caviar. The jelly is exceptionally smooth; laced with soft umami flavors. Our favorite, the sun-dried fugu is a myriad of sweet and salty flavors and tenacity!