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I Love All Things Japanese

I Love All Things Japanese

Featuring Koh Grill & Sushi Bar, Tanuki Raw (Orchard Central), The Burning Oak, Sushi Kimura, Waa Cow! Sushi Bar, Tanuki Raw (Kapok), Sumo Bar Happy, Ippudo (Mandarin Gallery), Kappo Shunsui 割烹旬水, Yuki Onna
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Dessert was made of chestnuts from Kyoto and served with slices of persimmon from Nara. The dessert was made by a friend of Chef @kojikoike1118’s. I liked how it tasted, subtle and not too sweet.
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It was prepared tataki style which is when food is seared quickly on the outside and left raw inside. Yummy!
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We make it a point to visit our favourite sushiyas once every season. The idea is to be able to sample the season’s best. It is fascinating to see how even a simple dish like chawanmushi would be different every season. On this occasion, we had ours with matsutake mushroom 😍!
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Matsutake mushroom, harvested during autumn, is dubbed the King of Mushrooms and rightly so. Sweet and more intense compared to other mushrooms.
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Soft simmered octopus. This was so soft and tender. So so delicious!
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Thank you @sakeambrosia for the recommendation. Another one to add to the must-order list.
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@sk_food_and_travel @watanabetomoyuki9982 @erefant

Best agedashi tofu I've had. This goes into my must-order list for future visits which I am sure will not be too far away 😂.
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@sk_food_and_travel @watanabetomoyuki9982 @erefant

According to Masanao-san @erefant, this is one of his favourite producers and only 50 bottles of the Sugiura Special are produced a year. I loved the elegance and body in this sake.
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I was later informed by my daughter that Shinigami means 'God of Death'. Hmm..🤔
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It has an amazing collection of sake at reasonable prices. Not that I am an expert but it has the nod of sake experts such as @abbeycmh and @sakeambrosia. I just know that they taste really good 😂.
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I am even more fascinated by the variety of sake glasses. @erefant kindly used different ones from our previous visit. This particular set had such a striking beautiful turquoise colour.
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We had Boston hon maguro instead. I have to say that while the flesh looked sinewy (unlike the fatty hon maguro we are used to from Japan), it was actually buttery, tender and full of flavour, especially the chutoro (semi fatty cut).
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Yes we were there again but when @watanabetomoyuki9982 mentioned that spring was coming to an end 😱, I immediately made plans to return to catch my last bite of the corn tempura. Made with not just any corn but the deliciously sweet Hokkaido corn!
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We were so greedy we ordered another helping towards the end of the meal 'for old times' sake' 😂.
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We had @sakeambrosia to select our sake for the night.
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Jikon Junmai Ginjo from Mie prefecture (bottle at the bottom right). A light and elegant sake to begin our meal with.
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Densyu Junmai Daiginjo Tobindori. Bolder and more body. Loved it 😍!
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Hatsumago Daiginjo Tobindori 15 years. Now this was bold yet elegant with a nice depth and structure. My favourite of the night.
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Thanks @sakeambrosia again. Beautiful selection for the night.
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When we heard that they had a 300kg tuna (so rare these days), we immediately ordered a serving of akami, chutoro and otoro. I especially loved the akami and chutoro. I would have preferred the otoro more aged though. Still, a 300kg tuna is so large and fatty that it would be hard to go wrong.
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Parent (chicken) and child (egg) donburi. When @blueskiescottonclouds and I saw @abbeycmh's mouthwatering post on the oyako don, we knew we had to try it. It was really very yummy. The chicken was very tender and the egg smooth and runny. One of the better ones I've had in Singapore.
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