[CLOSED] Sakurazaka

Others like me love thinly sliced meat on hot rocks. Which do you prefer? Or both together?

Finesse is the key here. The shabu shabu broths are carefully developed to achieve fulsome yet balanced flavour; and dipping sauces calibrated to subtly enhance the meats and vegetables. 

Read more: http://www.misstamchiak.com/sakurazaka/

Who can say no to a Japanese kakigori matcha ice cream and all that azuki goodness! Chef Masashi said that he'd douse his with the light Japanese condensed milk and we couldn't agree more!

The bitter, milky green tea ice wore its Tsumori Chisato dress with a refined dignity and poise, while elsewhere even the luxuriously chewy shiratama tasted like it shops at the Mandarin Gallery and high-teas at the Ritz Carlton. 3.9/5

This was a hosted meal, courtesy of Sakurazaka.

@SakurazakaSG has 5 different broths: Ago Dashi Broth, Beef Consommé, Bouillabaisse Fish Broth, Chicken 'Poulet' Broth and Pork Bone Tonkotsu Broth. Chef is a Japanese that has worked in many M Stars on Europe thus the very interesting broth. My favourite here is the Ago Dashi Broth.

After heating it a few seconds you dipped it into a dressing that has a whole Onsen Egg. So delicious!