[CLOSED] Nabe Seizan (Japan Food Town)

Food is tasty but not really a surprise. Pricy though. The soup is gd.

This classy yet unassuming restaurant in Wisma's Japanese food town wowed me with it's quality service and pretty good food. Pictured is the demiglace katsudon ($25++) with dashi soup (bonito flakes boiled in water) and a surprising appitizer of radish and greens on a bed of jellified shoyu.

While it is only above average for Singapore standards; in my travels, I never had such good dashi soup before. It's incredibly smoky yet refreshing aftertaste compliments the end of the meal.

Dashi Oyako (Chicken & Egg) Don Set
served with appetizer (spinach with dashi shoyu jelly) and dashi soup

Wild Caught Seabream Rice Set
served with appetizer (asparagus and daikon topped with dashi shoyu jelly) and dashi soup

Satisfying meal with good quality of ingredients.

[Two Michelin Star 🌟🌟 in Japan] This was SO GOOD, especially when I was only expecting a scoop of ice cream as the menu only says "dessert of the day".
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It was a full fledged dessert of top notch quality, featuring white wine jelly, pear from Navajo, melon from Hokkaido, all sitting on top of Hokkaido milk pudding. Refreshing natural sweetness from the pear and melon, mild and delicate acidity and alcohol from the white wine jelly.. mix these with the creamy and fragrant Hokkaido milk pudding.
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Don't let this just be a dessert of the day, put it permanently on the dessert menu please!
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Lunch with @yan.eats #japanesefood #dessert #dessertporn #sweettooth

[Two Michelin Star 🌟🌟 in Japan] The simplicity and light taste here is executed so well that it's like a homely and sincere meal even though no fanciful ingredients are used. When the water used are from Mount Fuji imported from Japan, you know they're serious in bringing their 2 Michelin star quality to Singapore.
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There was three ways of eating this - first as it is; second with the Japanese condiments, then finally pour in the dashi and eat is as am dashichazuke.
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The A5 omi wagyu beef is now beside the point, because the star is in the perfection of a simple dashi made using only 4 ingredients - kelp, tuna, bonito flakes and mount Fuji water. I asked for more servings and drank them as soup.