Kyoaji means โ€œTaste of Kyotoโ€, Japanโ€™s former capital city and the seat of the Imperial Court over a thousand years. Executive Chef John Phua and his team drew inspirations from the rich culinary tradition in Kyoto and fuse it with different cooking styles and ingredients from around the world.
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This year, Kyoaji Yu Sheng ($48++, U.P. $68++) is a reunion culinary creation that you can look forward to. Combining the usual shaved vegetables of carrot, radish and cucumbers with Kyoaji ingredients such as seaweed, bonito flakes, danmuji (yellow pickled radish), gari (pink pickled ginger), mushroom, pomelo, almond flakes, sunflower seeds and pumpkin seeds.
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[Slide Left] The final topping is the salmon sashimi, dressed with oil and Kyoajiโ€™s homemade plum sauce. It delivers a refreshing and delicate crunchy texture in the Yu Sheng. Best of all, the homemade plum sauce just continues to tease your palate to keep scooping this delicious Yu Sheng until finish.
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Kyoaji Yu Sheng $48++ (U.P $68++) will be available from 16 January to 08 February 2020 for dine-in and takeaway. *t&c applies. .
Thanks @msginginly for the invite. @kyoajisg for hosting us. @rain498 and @ivan_teh_runningman for sharing the calories.
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