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Featuring 136 Hong Kong Street Fish Head Steamboat (Clementi), Concetto by Saveur, Merely Ice Cream, Flee Away Cafe, 545 Whampoa Prawn Noodle (Whampoa Makan Place Block 91), Sushi Burrito Express (OUE Link), The Bistrot, Cafe Giảng, Hotel Bumi Surabaya, Chả Cá Thăng Long
Peter Wong
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$98 Omakasa Part Two

The prefect sushi experience. Every action she did was taken in account - From The degree of the lime zest was sprinkle to the finger movement she chose to make the sushi. .
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Hotato (Scallop)
A dash of lime zest and salt was all it needed. .
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Akami (leanest part of the tuna)
Completely melted in the mouth. .
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Sea robin
Noticed the fine cut between the sashimi. Not only it soften the texture, the shoya been trapped in between helped to season the fish perfectly. .
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Black fish .
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Ika with uni
This was how uni and ika should taste like. The soft and sweet ika carried the uni flavor to extend its stay on the palate. When you though the uni was the best thing ever happen, the toasted sesame came in. Nuttiness cleansed the entire palate. I literally gave an applause to the chef. .
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At first I didn't understand why sushi was less compressed and looser, until he end, I understood why. Because all the fish was aged, the texture will be softener than usual. Thus, in order for the flavors to merge completely, the rice couldn't be as compared. .
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Mini chiraishidon
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Red bean and sea salt ice cream/ Sakura ice cream
Even the dessert was served to perfection. Just make sure to get all everything into one spoonful to 100% enjoy the flavors. .
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I had tried to explain the experience to the best I could. When you have the chance, please go and try their omakasa. #BurppleSushiMonth

$98 Omakasa Part One

Introduced by @that_dex, led me to this little omakasa restuarant with only 11 seater. The chef attention to the details was the reason why I love this place. The speciality here was that the chef aged her own fish with different "salty" base. This aging process encouraged to bring out the hidden flavors within the fish which heat just won't meet the mark. However, it was a very difficult skill to master. She could only count on her experience and judge by the fat content leave over on the blade. The amount of "salty" ingredients used and duration of aging could only be judge by her years of experience. .
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Vegetables with Yasai miso .
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Golden stripe mackerel .
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Raw onion with tuna belly shavings, ponzu and yuzu dressing .
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Onsen tamago with hokkaido ikura and truffle .
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Seared Fugu with Himalayan rock salt and lime (Special)
Incredible type of fish which was famous of its deadly flavor. The aged fugu torched and sprinkled with lime zest and Himalayan stone salt. The more you chewed, the more it's juice released while the salt and lime deepen the taste. .
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Aged saba with white miso
The SWEETESSST saba I had! No sugar added! The white miso brought out the sweetness from its fat which normally would be dispensed by the heat. After I tried this, no more normal saba!#BurppleSushiMonth

Poor Man Pot (¥3900) .

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4 stage of eating. Mountain of chives and cabbage boiled in a pork and leek soup. Handful of pork organs were added. The sweetness totally penetrated the entire soup. While waiting for the green to boil down, you can enjoy a glass of beer with you friends. .
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After the green soften, finished 50% of it then added the extra organ and tofu, and cook for 2.5minutes. .
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Finally add in all you can eat champon ramen and allowed them to soak up the soup. .
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This brand was a local favorite and was very hard to find. However I won't recommend to those who hate chives, you will suffer because of this. They don't serve another else. It would be better if they offered other part of meat for shabu shabu because the cooked organ was just too rubbery for me. .
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もつ鍋 楽天地 天神本店
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🏠: Japan, 〒810-0001 Fukuoka-ken, Fukuoka-shi, Chūō-ku, Tenjin, 1 Chome−10−14 .
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☎️: +81 92-741-2746
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⏰: open from 1700H to 0000H. .
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GPS: 33°35'27.8"N 130°24'02.5"E

Ramen (¥980) .

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My first bowl of ramen in Japan. The chef based the bowl with minced garlic, soy sauce and lard (similar to our Bak Cho Mee). .
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The broth was so strong that the noodle held the taste easily. No recommend to finish all the soup as it was too heavy and thick. Great after drink meal. .
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マルハチらーめん 桜町店
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🏠: Japan, 〒850-0031 Nagasaki-ken, Nagasaki-shi, Sakuramachi, 1−4, 鶴洋ビル1階
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⏰: open daily from 1100H to 0000H .
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GPS: 32°45'02.0"N 129°52'36.1"E

Grilled Chicken
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Super cheap and popular yakitori stall. They sold over thousands of grilled chicken skin skewers a day!!!! Two main flavors - salted and soy sauce. Only ¥109 a stick and the rest of the skewers ranged from ¥99 to ¥249! (Must try their grilled beef). They got four outlets. Simply google "kawaya in Fukuoka".

Local Recommend Izakaya
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Starting fish - sashimi (¥2500). The local squid was so sweet and soft!!! Every bite was a reflection of freshness. .
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Tofu with bonito flake (¥650)
How come theirs taste so good? The tofu soaked up the bonito broth with topping seaweed. .
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Seaweed Tempura (¥600)
Very interesting dish. Seaweed dipped with tempura mixture and anchovies. Must try!!!
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Tempura combo (¥800)
Totally not oily and still able to taste the sweetness of the Ingredients. .
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Our airbnb was kind even to introduce us to this local izakaya. If you are planning on going, I would recommend you to walk for a reservation or call through phone (if you know Japanese)
亜紗
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🏠: Japan, 〒850-0056 Nagasaki-ken, Nagasaki-shi, 恵美須町Ebisumachi, 4−8 .
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⏰: from 1700H to 0100H. .
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☎️: +81 95-824-9099
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GPS: 32°45'01.6"N 129°52'34.3"E

Premium Sashimi Set (¥1650) .

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Away from the touristy stall, this stall ordered a much smaller menu with its daily local catch. Our favorite will be their tuna, mackerel and sea clam. .
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でじま朝市 朝市食堂 .
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🏠: Japan, 〒850-0862 Nagasaki-ken, Nagasaki-shi, Dejimamachi, 1−1, 長崎出島ワーフ .
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☎️: +81 95-825-8558

GPS: 32°44'38.2"N 129°52'14.0"E

Boiled Fish (¥500+¥300) .

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The fish alone is ¥500 and cooking another ¥300. On the fish, it was written caught by line fishing. At first I thought it would be over cooked but when my chop stick poked through the skin, immediately I underestimated their skill. The flesh itself was not starched by the soy sauce. They added cooking wine with mirin to bring out the savory of the fish. Very good. .
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Tips: you can also order their boiled fish Set which ordered only ¥1050. Super worth it as you will also be given one whole fish!

Deep fried version (¥670) .

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Similar to the champon noodle. They made the broth into gravy and deep fried a thinner noodle. It was similar to our singapore deep fried noodle but their was crispier.

Champon Noodle (¥570) .

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Champon Noodle is an evolution of Chinese fried noodle. Pork, prawn, cabbage, carrot, black fungus and etc stir fried in high heat for the wok hei. Added in the pork stock to merge all the sweetness together then add in the noodle. .
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Many ringer hut can be found in Japan. For the more authentic version, you may choose to visit the Chinese restaurants.

Day One Dinner (¥1716) .

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After the super long day of traveling, we decided to buy cooked food from the nearby walking street. Not exactly as a "cheaper" option but it fulfilled my little dream. Buying Japanese cooked dishes for dinner with beer!!!