Joyous Japanese

Joyous Japanese

Featuring Takashimaya Food Hall (Basement 2 Takashimaya), 7-Eleven Singapore, RAPPU Handroll Bar, GOHO Kaiseki & Bar, Aburi-EN (VivoCity), Oh My Cow!, Esplanade Mall, Burger King (Leisure Park Kallang), Gochi-So Shokudo ごち惣食堂 (Chinatown Point), DON DON DONKI (Waterway Point)
Joel Hoe
Joel Hoe

I finally tried it after missing this countless times
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But the caramelised sugar was way too hard though the yakimono was soft, sweet and complimented the vanilla ice cream

This was a bit of a lackluster; the seafood was just fake crab meat and the udon was one dimensional. The only saving grace was the cheesy mentai
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Not my fav

2 Likes

Collaboration with SPYXFAMILY
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Inspired by Yor Forger's alternate persona as an assassin in a black attire

Collaboration with SPYXFAMILY
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inspired by Loid Forger's sharp suited apperance

Collaboration with SPYXFAMILY
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You use ketchup and decorate with the words"SORRY" on top of the flurry omurrice

1 Like

Collaboration with SPYXFAMILY
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Anya Forger's special Strawberry Milk
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4 multi-layered ice cream cup with cream cheese and hokkaido milk flavoured ice cream sandwiching a sea salt cheese biscuit layer and topped with caramel biscuit layers

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

My culinary journey at GOHO was a masterpiece, ending with 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶, a delightful Japanese shaved ice dessert crowned with seasonal Shizuoka crown melon and Japanese matcha powder.

Overall I had an exquisite meal at GOHO's Kaiseki Bar, savouring the essence of Japanese cuisine through seasonal ingredients and artful presentation.

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𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 

GOHO's signature, 𝗠𝘁. 𝗚𝗼𝗵𝗼 was a spectacular culmination; featuring a tower of shoyu sushi rice, nori, shoyu ikura pearls, and a curated selection of luxury ingredients - F1 Australian Wagyu beef, in seasonal Uni,  Karasumi (Mullet roe) and Kavari Baeri caviar. Paired almost perfectly with 𝗡𝗢𝗡 𝟳 𝗦𝘁𝗲𝘄𝗲𝗱 𝗖𝗵𝗲𝗿𝗿𝘆 & 𝗖𝗼𝗳𝗳𝗲𝗲.

1 Like

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 

GOHO's signature, 𝗠𝘁. 𝗚𝗼𝗵𝗼 was a spectacular culmination; featuring a tower of shoyu sushi rice, nori, shoyu ikura pearls, and a curated selection of luxury ingredients - F1 Australian Wagyu beef, in seasonal Uni,  Karasumi (Mullet roe) and Kavari Baeri caviar. Paired almost perfectly with 𝗡𝗢𝗡 𝟳 𝗦𝘁𝗲𝘄𝗲𝗱 𝗖𝗵𝗲𝗿𝗿𝘆 & 𝗖𝗼𝗳𝗳𝗲𝗲.

1 Like

𝗡𝗘𝗪] 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝘆 𝗮𝘁 𝗚𝗢𝗛𝗢'𝘀 𝗦𝘂𝗺𝗺𝗲𝗿 𝗞𝗮𝗶𝘀𝗲𝗸𝗶 (𝟱 𝗝𝘂𝗹 - 𝟭 𝗢𝗰𝘁)

Nestled above Rappu's handroll bar, GOHO offers an escape from city life, serving Modern Japanese Kaiseki cuisine rooted in the five traditional Japanese culinary techniques: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming), and Ageru (Deep-Frying). Three dining options, Sakura, Sumire, and Ume, cater to varying course preferences.

Opting for the 10-course Ume menu with non-alcoholic pairings, I embarked on a journey through the traditional kaiseki structure:

𝗦𝗵𝗼𝗸𝘂𝗷𝗶 (The Meal):

The crispy, smoky rice of 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗞𝘆𝘂𝗿𝗶 𝗗𝗼𝗻𝗮𝗯𝗲  with Lobster Miso Broth & Assorted Pickles, paired with Pentire & Tonic was a highlight

1 Like

Joel Hoe

Level 9 Burppler · 1672 Reviews

Always exploring unique but interesting foods

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