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Imagine, a hotpot with pure sake as its base. Yes, not a sake-infused base, but one where Japanese black pork and fresh vegetables are cooked in base entirely poured from one of Tamashii Robataya's large sake bottles, no water added.
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Most of the alcohol would have been removed in the process, what's left is the sweetness of the sake that would be distinctive in each slice of premium Japanese black pork belly and loin. And definitely, don't miss the vegetables, as they are even more concentrated in sake taste.
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At the end of the meal, the chef would pour in rice, and painstakingly stir the hotpot manually for nearly half an hour before serving it to you. I asked Chef @patr1ck_tan about it, and he said this is the best way to ensure we have a bowl of thick, sweet, porridge filled with goodness of sake, pork, and vegetables.
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This meal was one of a kind. Although I've tried sake hotpot at other Japanese places, they are not anything like this. And I think Tamashii was the first to start this concept in Singapore.
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