Noka

Sinful slices of pork jowl that was well marinated in rice fermentation. Braised for 12 hours before finishing off on a charcoal grill. Yummy!

Yummy pieces of crispy black cod coated with sweet chilli sauce ... goes well with sake!

S P O N S O R E D
Cultivated in Japan’s Sado Island, Toki-Mai Rice has a seal of approval and can be sold as a brand of "Toki-Mai Rice from the Land of Ibis" because it fulfills the six conditions of being produced by Niigata Province-certified "Eco Farmers", using environmentally-supportive methods, employing less pesticides and chemical fertilisers, and conducting biological research twice a year to nurture optimal sustainability.
When cooked, the rice has a unique stickiness and umami which gets amplified as you chew. I got to try this for myself at @nokasg where Head Chef Takuma Seki put together a special menu showcasing the #TokiMaiRice prepared in a few ways.
The first was the gorgeous sushi and chirashi platter pictured above, where freshest fish and seafood (Noka receives four shipments of seafood a week) were arranged on the pearly grains of seasoned Toki-Mai Rice. I enjoyed every bite immensely with freshly grated wasabi.

Not bad, both were a little too sweet for me but my tolerance for sugar is really Low so

Edible Garden City golden mushrooms & kale, fresh wasabi dressing. This salad tasted sooo good! Refreshing and flavourful

The sashimi were really fresh and all the sushi tasted really good! Not to mention that the plate was absolutely beautiful 😍😍😍