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Featured In 1 Guide
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Featured In 1 Guide
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Featured In 1 Guide
Shatoburian Donburi Bowl We ordered 2 donburi bowls: all in one and the Yaki niku Wagyu beef bowl It comes with perfectly sous vide onsen egg, foie gras, caviar, uni, 2 types of Wagyu beef (cubed and sliced), crispy garlic chips and saut茅ed onions. The other bowl had unagi instead of Wagyu beef but the same accompaniments. We were asked if we preferred fried rice or white Japanese rice for the unagi bowl however only white rice comes with the Yakiniku bowl Each ingredient was perfectly cooked and succulent; my partner claimed that the entire bowl was too rich for him and he felt 鈥渏elak鈥 or overwhelmed halfway through the bowl. I on the other hand can take heavy flavor profiles and hence had no issue slurping up the entire bowl. Highly recommend the Wagyu beef bowl if you fancy a hearty and substantial meal. We also ordered the beef tongue for grilling and pork jowl. Beef tongue is an acquired cut of meat however my partner and I thoroughly enjoyed the slightly chewy texture. However, I would not recommend the pork jowl as it was too chewy and had not much flavor to its meat. Overall, it was an exquisite experience with great service throughout the entire dining experience.
Yisle
14w
Wagyu Yukke Wanted the carpaccio but was told it鈥檚 unavailable 馃槶 the staff then very kindly recommended me an alternative, which is this Wagyu Yukke (tarte). This thinly sliced wagyu beef was stacked up nicely and topped with a yolk. Mixed them all and watched the yolk nicely coat the beef before devouring it. 鈦
Alicia
33w
Shato-Sando Shato-Sando, which is essentially toast with glazed foie gras, chateaubriand wagyu beef and freshly grated truffle. It was extremely indulgent and disappeared all too soon the moment you put it in your mouth. 馃槶鈦
Alicia
38w
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Negitoro (part of dinner omakase from $280++ onwards). There are a couple of Japanese places that pairs negitoro with yolk, but Chef Taro executed it perfectly. It's not just any yolk hidden within the negitoro, but one that he pasteurized in house, lending it a rich, aged, creaminess to the clean omega-3 oils of tuna. 馃敻 The omakase here was good, it's Kappo style and I enjoyed it. I'll post my meal (throwback) here as ig stories and save it under highlights - Takayama. 馃敻馃敻 #negitoro #eggyolk #japanesefoodsg #takayamasg #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #鏅┿仈銇倱 #澶曘仈椋 #鍜岄 #omakase #sgjapfood #銇娿伨銇嬨仜 #seafood #sgrestaurant
Justin
23w
Foie Gras Parfait (dinner omakase from $238++ onwards). So I've tried the foie gras with monaka from Takayama, and more recently from Tamashii as well. Of course one mustn't miss the one from Esora, which I'll be trying in end August. I'll update again on my thoughts after trying all three 馃構 馃敻馃敻馃敻 #foiegras #japanesefoodsg #takayamasg #foodphotography #fujifilm #burpple #cbdeats #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #鏅┿仈銇倱 #澶曘仈椋 #鍜岄 #omakase #grilledfood #sgjapfood #銇娿伨銇嬨仜 #cbdeats #sgrestaurant
Justin
25w
Blue Fin Tuna Belly With Special Condiments C H E F鈥 S I N V I T A T I O N I think it was clear even from amongst the stellar sashimi we were served by Head Chef Taro Takayama, the Blue Fin Tuna Belly was a hot favourite (my niece couldn鈥檛 stop grinning when they got to have seconds). Delectably fatty, the slices of the melt-in-the-mouth fish came topped with frozen marinated egg yolk and a housemade kombu soya sauce (I liked how complex its rich and rounded saltiness was). Like the rest of this special meal, the Kid Sake selected to pair with the sashimi was served in an elegant @kimoto_glass_tokyo sake glass, which I believe, contributed to the drinking pleasure.
Veronica
28w
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