It has been more than a year since my last visit to Le Binchotan and the French-Japanese restaurant has come a long way since. Chef Jeremmy Chiam has taken over the reigns as Chef-Owner, the style is more restaurant than izakaya now, and the dishes are cooked with more finesse.

The focus is still on using French and Japanese ingredients and techniques, with a surprising touch of binchotan character and taste in each dish. 

Take the Uni & Caviar ($25) for instance. At first look and taste , you wonder where the binchotan is featured. Well, it's in hidden the cold corn mousse- some charred corn kernels suspended in the smooth sweet cream for contrast. Dig into the briny and sweet wild-caught bafun uni and sturgeon caviar. Note that the spheres are not ikura but shoyu for that added flavor. This is one uni-corn combination that you cannot afford to miss out on! 

Judging by the name- Binchotan Burnt Aubergine ($12), i was expecting a charred eggplant to appear on my plate but all that char was removed, leaving only the slippery flesh. The meat was served cold with yogurt and a lightly spiced sesame dressing (more fragrant than spicy). If you're into eggplant, this is a good appetizer to get your stomach juices flowing.

I remember Five Nines (999.99) for their mad-affordable and delicious European-Japanese fare when they first opened at Keong Saik Road (read my earlier review of Five Nines here). They have since moved to Cuppage Plaza and the previous location is taken over by sister restaurant Kyuu by Shunsui (a must read review here).

The concept is still the same with a seasonal omakase that showcases ingredients that are flown in from Japan several times a week and the team is led by 37yo Head Chef Takashi Ohkawa (who already has 20 years of experience under his belt). Opened for dinner only, diners can enjoy the seasonal 6 course dinner set menu for only $49! You'll only get to enjoy this if you make a reservation! A tapas style a la carte menu is available till 2.30am. The 6-course menu changes regularly but you can expect consistently fresh ingredients. The current menu is as follows. 

Marinated Botan Shrimp and CousCous Salad with Tosazu vinegar and salmon roe. That Botan shrimp was super plump and sweet. The tomato flavored couscous also helped to prep our palate for the dishes to come. 

Next, the Foie Gras Terrine and Bruschetta with instant smoked orange jam. It was interesting how the smoked orange infused the liver so thoroughly in that short couple of seconds. However, i would love for more of the foie gras and not the airy croutons.

Favorite dish of the night goes to the Squid Ink Tagliolini in a langoustine sauce topped with snow crab. The freshly made pasta was springy and well flavored with a roasted garlic base and a rich umami seafood sauce. To top it off, refreshing shards of snow crab that is flavored with citrus. Give me a huge plate of this now. It's seldom that i polished every bit of any pasta dish so you know this is that good. 

I didn't enjoy the Steamed Cod Fish rolled with Parma Ham. When steamed without any seasoning, the fatty fish oozed oil and the parma ham did little to flavor the meat thoroughly. Also, the porcini sauce brought out a strong fishy flavor, which was strange considering that cod is quite tasteless. 

The meat dish on the other hand was delicious. The fried breaded ball of Mozzarella and Lamb tenderloin was super tender and juicy and it was not at all gamey. I was surprised that the Japanese pepper had the texture of lentils and was not at all spicy. 

To end the meal, a Cream Brûlée with Raspberry Sorbet. I’m not a crime brûlée person but i love the egginess of the custard and it's like a HK/Macau style Portuguese egg tart. I would have it on its own or maybe with some ice cream instead of an icy sorbet though. 

Come for supper and grab a couple of tapas on the a la carte menu. Signatures on the menu include the “Hiroshima” Oyster with tosazu foam ($10); Kisu Fish Escabeche ($9), Tripes ala Romana ($14), and Octopus and Mushroom Ajillo ($15). They also do have pastas, pizzas, and meats if you're hungrier! I so wanna try the Cappellini with Sea Urchin and fresh tomatoes ($24)! Wines and whiskys are also available till late. Five Nines is definitely worth a revisit given the high quality ingredients and affordable price point.

Five Nines 999.99

5 Koek Road, #04-04 Cuppage Plaza, Singapore 228796 

Tel: +65 6732 0195 

Tue- Sat: 6pm - 2.30am

Sun: 6 - 11pm 

We can never have enough of Japanese food and yes to SORA Japan gourmet food hall at Changi Airport Singapore Terminal 2. The 7,760 sq ft space, which seats about 300 diners, is the largest restaurant across the four terminals, and houses six Japanese restaurants. The dining options includes ramen, sashimi, okonomiyaki and Nippon-inspired desserts and beverages.

SORA is owned by ANA Trading - the trading arm of Japanese airline company, All Nippon Airways and this is the first time they are operating a food hall outside of Japan. For SORA, they have also brought in 2 restaurants that are new to Singapore, one of which is a famous Okonomiyaki chain from Osaka!

Tsuruhashi Fugetsu

The fussy me have not eaten any other okonomiyaki other than the one from Osaka, so i'm glad to be able to satisfy any craving at Tsuruhashi Fugetsu now! My choice would be the modanyaki which features fresh cabbage, an assortment of battered meat and seafood, with noodles. The mix grilled before being slathered with Worcestershire sauce and mayonnaise and topped with bonito flakes. It made me forget that i was eating carbs. And even when i did remember, i chose to ignore it. Share this one, it's HUGE. 

The Mix Yakisoba ($19) was a bit bland for me. This is pretty much like Chinese fried noodles.

A $129 ten-course omakase with quality ingredients that are flown fresh 3 times weekly from Japan? It's almost too good to be true but yes, the guys at Kyuu by Shunsui are serving a sashimi-robatayaki omakase that is plated like art. If the Shunsui name sounds familiar, well Kyuu is a sister restaurant of Kappo Shunsui at Cuppage Plaza and Chef Tomo Watanabe's Tokyo restaurant by the same name was also named in Michelin Guide’s Bib Gourmand list for three consecutive years between 2015 and 2017.

The less than a month-old Kyuu by Shunsui is overseen by Head Chef Issey Araki, formerly from one Michelin-starred restaurant Akasaka Tantei in Tokyo, Japan. He was also part of the team that opened Kappo Shunsui. His specialty? Impressive knife and charcoal grilling skills! The 27-year-old chef also has a puffer fish processing license to his name. 

Best seats in the house? By the bar. That's where the action is. Tip: Try not to sit right in front of the grill unless you wanna be barbecued. 

Our meal started with three appetisers: A refreshing and lightly spiced Red Snapper and Japanese Ginger with Sumiso (a mixture of miso, rice vinegar, and sesame paste); a starchy and fragrant Homemade Sesame Tofu covered with a bekko-an sauce (a mixture of dashi, soy sauce, mirin and sugar) and wasabi; and a citrusy Soft Simmered Duck topped with Homemade Miso.

Could we do with more Japanese food streets in Singapore? For sure. Shokutsu Ten Japanese Food Street has launched its third venue at Great World City, presenting a total of five food and beverage and retail brands under one roof. Sure it's slightly away from the main Orchard stretch, but you can easily grab a meal here and a movie even with the weekend crowd.  

Other than the existing Ichiban Boshi and Kuriya Japanese Market, 3 concepts are added. Check out new restaurants like Ami Ami and Men-ichi Sapporo Ramen, and also my old favorite Shimbashi Soba.

Ami Ami

Ami Ami is a seafood restaurant helmed by award-winning Master Chef Naoki Tsuzuki, who amassed over two decades of culinary experience in Japan and Singapore. Seasonal catch of the freshest quality is air-flown from Japan thrice weekly, and prepared sashimi/robatayaki/tempura style.

Over at the tempura counter, feast on fresh tempura that is deep-fried a la minute and served piece by piece. An original blend of sesame oil and soya bean oil is used to fry the tempura, giving it an additional fragrance and crisp. Go for the affordable set meals such as the Ami Ami Tempura Set ($45.80), which comprises fresh sashimi of the day, charcoal-grilled live scallop, assorted tempura, and the signature egg tempura served on a vegetable kakiage tempura rice bowl. 

The Original Egg Tempura (a la carte price at $6.50, served with rice) is a hit. This original creation by Master Chef Tsuzuki is an onsen egg wrapped in deep-fried beancurd skin. Poke it and let the runny yolk flow into the pearl rice. Before you eat it, make sure you give it a good drizzle of the tempura sauce.

Cuppage Plaza is known for the small Japanese restaurants that cater to the discerning palates of the Japanese community in Singapore. As seedy as it may be, with Thai and Vietnamese call girls loitering on the corridors, once you step into the individual restaurants, you'd think that you're in Japan. That's exactly my thoughts after stepping into the super discreet (no sign board) and high security (you need to buzz the intercom before you're allowed in) Kappo Shunsui.

Those familiar to the Tokyo food scene may have heard of Shunsui, which was named in Michelin Guide’s Bib Gourmand list for three consecutive years between 2015 and 2017. And now, the man behind the same restaurant, Chef Tomo Watanabe, has set up shop here in Singapore.

Kappo Shunsui serves a Kappo-style cuisine which is all about creating balance throughout the course  of a meal by the use of five primary cooking techniques: grilling, steaming, frying, simmering and raw preparation. From behind the counter, Chef Watanabe prepares and cooks for the lucky 19 who get a taste of the ever changing seasonal menu made with produce delivered from Tsukiji Market thrice weekly and other imported Japanese ingredients.

A qualified kikisake-shi (sake sommelier), Chef Watanabe has also curated an impressive list of close to 100 labels of sake, including bottles not listed on the menu, from his private collection. These are available by the glass and bottle (From $12/63 respectively). Sake pairing for the omakase is also available ($55/85 for 6 glasses of 60ml).

Outside of Japan, probably no other country has more Japanese restaurants per capita than Singapore. There is no lack of options if you wish to have a bowl of ramen. So why should you make your way to Machida Shoten, a ramen eatery that recently opened in Wisma Atria Japan Food Town?

Here are two reasons. You may discover more if you heed my advice and make a visit, which you should the next time you crave a bowl of ramen or a good, inexpensive and fuss-free Japanese meal.

Reason #1: The ramen

It may come as a surprise that quite a few places in town that claim to be ramen restaurants are not very good at it. Machida Shoten, on the other hand, does a great job. It uses thick yellow noodles, different from the thin stringy version that is more common here. The ramen is not overly heavy or starchy, and acts as an excellent conduit for the broth, which is the star of the show. You should either order the Shoyu Tonkotsu Ramen ($16) or the Miso Tonkotsu Ramen ($16). 

The Shoyu Tonkotsu broth is an intense mix of pork bone and shoyu flavours which engulf your senses at once – it is rich, robust, nutty, and many delicious things combined into a wonderful whole. You are forced to shut out all distractions to confront this bowl of ramen, and the reward is utter satisfaction and happiness.

Looking for a romantic spot for a date or for an intimate wedding? Consider Lewin Terrace, a Japanese-French fusion restaurant housed in a gorgeous black & white bungalow and nestled amidst the lush greenery of Fort Canning. 

Take it from the experts, my dining party of bridal publication writers said that Lewin Terrace serves the best food in their category (boutique wedding restaurants i reckon). I definitely agree with the made-in-heaven marriage between Japanese and French cuisine, which was made better by Executive Chef Keisuke Matsumoto and his team of chefs. 

Lewin Terrace’s signature set dinner and seasonal lunch menus change every three months due to its produce-driven philosophy. Here's a look at what we had for their special World Gourmet Summit 2017 menu, along with some wine-sake pairing from their extensive and exclusive wine list. We were lucky to try the dishes prepared by Chef Keisuke Matsumoto and critically-acclaimed pastry chef Kiriko Nakamura from Tirpse for this collaboration.

Snack by Kiriko- A delightful pop of onion, shallots and blue cheese powder on a snappy cracker. We had the 2014 Muscat Bailey A “Seiro” L’Escargot” to start. This Japanese wine smells like lily and i loved the fruity and floral notes that end with honey.

Hump day alert! Because the best way to get through mid week is with some sake and bar bites! We have recently discovered an awesome Choinomi deal for Japanese sake and Otsumami (snack) at IPPUDO. 

Now now, how about a Tokkuri (sake flask) of sake + 1 otsumami for only $9.90? Trust us when we say that the portions are generous (for both). For this promo, beers and highballs are also available if you love to guzzle and rinse. The in-between munch of otsumami include crab fritters, chicken jamban and otsumami menma. Of course there are more choices on the menu but we certainly recommend the above. If one snack is not enough (DUH), go for the otsumami set at $15 that allows you to pick 3 items from the Otsumami menu. Or just go for three Choinomi sets (because 1 tokkuri of sake is never enough).

The Choinomi sets will be available all night long from 5.30pm onwards at the Mohamed Sultan Outlet and 5pm onwards at Shaw Centre Outlet.

Eat. Drink. Repeat.

IPPUDO
207 River Valley Road, #01-55/56, Singapore 238275
1 Scotts Road #04-22/23 Shaw Centre, Singapore 228208

To the uninitiated, Kaiseki is often confused with Omakase. The former is Japan's top fine dining cuisine which consists a prescribed set of courses dependent on the freshest seasonal produce; the latter is a style of dining that can be found at several types of Japanese restaurants and dishes served are up to the chef. In order to learn about Kaiseki, the best way is to eat it of course, and we recommend you do it at Kaiseiki Yoshiyuki, one of the very few restaurants in Singapore that specialize in this cuisine. 

If you're looking for punchy and wow, Kaiseki cuisine is not. Well, it takes more than your palate to understand and appreciate the beauty and intricacy that goes into planning and cooking the meal. It is an art form. There are no high tech kitchen aids in Chef Yoshiyuki's kitchen, the food is prepped by knives (no peelers even), true to his kaiseki training at the respected Kyoryori Hosoi in Saitama prefecture. 

For 2017, Chef Yoshiyuki will be serving seasonal menus tied to the Cultural Festivals of Japan. We sampled the Hina Matsuri (Girls' Day) menu, which is the first of the series of seasonal menus this year. 

We started our meal with a Shirozake, the first variety of sake and the most important element of Hina Matsuri. It was followed by the Hassun「八寸」course, an appetizer that brings together the mountain and the sea. Broad bean with fried gluten puffs, Temari sushi (river shrimp), stuffed squid, and fried white bait, were exquisitely presented on this plate.

You know a restaurant/cafe has found its way to my heart when 1. I tell my friends to go there 2. I visit it again, within a reasonable time frame (too many restaurants to go to) 3. It stays on my goldfish mind for a bit. So yes Shukuu Izakaya checks all 3 boxes. Plus, it's within walking distance from my yoga studio so it's perfect for that protein fix after working out heh. 

This casual bar and bites eatery on Stanley Street serves Japanese small plates to go with a plethora of alcohol. Our choice of poison? Sake of course. Plus the boys at Shukuu Izakaya are certified sommeliers and can provide sake pairing options with the bites you pick. The sakes, and the produce served, are carefully sourced from Japan, delivering the most authentic Japanese dining experience right in the heart of CBD.  

Smaller snacks to prep our tummies for all the drinks to come. The Kawa Ebi-Age ($7), are crunchy and salty morsels that make a good snack. If you are into offal, the marinated chicken liver in soy sauce Reba Shoyuzuke ($6), wouldn't be a bad option. My gf who orders this quite often said it's pretty good. I enjoyed the tartness of the Gyu Ponzu ($7) but not the dry meat. 

For something meaty, i'd say go for the Pork Jowl Charshu ($18), a buttery slow-cooked Iberico Pork which is perfectly comforting. I'd say skip the dry and tough Yaki Gyu Tan ($14).

HATTENDO’s signature cream buns have landed in Singapore! Originating from Hiroshima, these lovely buns of happiness are perfected to be produced in Singapore, and trust me, the chilled cream buns at HATTENDO Café will send you to tendo (heaven).

Five amazing flavours—Custard, Whipped Cream, Matcha, Azuki Beans, and Chocolate ($2.50/pc) —are available. I would nudge you to get a box of the five flavours ($12.50) if you have yet to try these heavenly buns. The soft buttery buns are so fluffy that you will find yourself trying not to leave an indent in the bun while taking the perfect picture for Instagram. Yes, it is that soft. The silky creams are not overtly sweet but delicate to the tastebuds. It sure feels like having a milky cloud of matcha/azuki/chocolate/custard/whipped cream in the mouth. 

My favourite cream buns are Whipped Cream and Matcha (I’m greedy). You will love the Whipped Cream cream bun if you adore Japanese Strawberry Shortcake—the Whipped Cream is so light yet rich and I do not regret having the entire bun. Fans of matcha will adore Matcha cream bun with its intense matcha flavours. ‘Coz how can you resist any matcha sweets originating from Japan?  

Psst. Don’t worry about the calories. Ranging between 225 kcal (for Custard) and 250.2 kcal (for Chocolate), these buns have surprisingly fewer calories than I imagined! I can definitely have a cream bun for breakfast with a lovely brew, which is an original blend created by Itsuki Coffee for HATTENDO Café. And perhaps for lunch and dinner too.

For the record, there are also protein options (salmon and chicken), soup, mason jar salads and croutons (made from the special recipe used for the cream buns) available if you need your savouries. 

I insist on having these cream buns of happiness.

Hattendo Café

7 Wallich Street Tanjong Pagar Centre #01-05 Singapore 078884

Weekdays: 10am-9pm 

Weekends: 11am-8pm 

100AM in Tanjong Pagar is now home to the latest Japanese Restaurant food cluster, Itadakimasu by PARCO. Itadakimasu houses 7 restaurants under its roof, and the offerings pretty much sum up the variety of Japanese food found in Singapore. 

The restaurants include Nadai Fujisoba NI HACHI, Numazu Uogashizushi, Ramen Keisuke Tori King, Saboten, Yayoi, Shabu Shabu GYU JIN and Yakiniku Heijoen. 

I have not stopped raving about my new found love since I walked through the vermillion torii (gates) of Nadai Fujisoba NI HACHI. Established in 1966, it is recognised as the soba restaurant with one of the longest histories in Japan and boy are we glad that it has finally arrived on our tiny island! Nadai Fujisoba NI HACHI takes pride in serving authentic handmade soba that has a 2:8 ratio of flour to buckwheat with an original broth (dashi) that is specially made with a blend of dried bonito and kaeshi (a mixture of soy sauce, sugar and well-aged mirin aka sweet sake).

There is a variety of soba to select from: hot or cold, vegetables, seafood or meats. The Hot Kamo Nanban (soba with slices of duck) and Hot Buta Curry Nanban Soba (curry soba with pork) are both flavorsome bowls that you must not miss. Meats are tender and the broths (yes, even the curry,) are light and full of umami goodness. 

It is difficult not to love Special Truffle Dashi Maki Tamago with Club Japanese Sauce. Move aside, onsen tamago! With shreds of crabmeat in the sauce, this funky Japanese omelette is a winner. My only wish is that the restaurant opens earlier so that I can have this for breakfast!

Other signature dishes at Nadai Fujisoba NI HACHI include Tempura Soba, Kano Maze Soba (dry soba with duck) and Kamo Nabe (duck shabu shabu). The Kano Nabe sure calls for a gathering of friends!

Another well-established restaurant housed in Itadakimasu is Numazu Uogashizushi. Being one of the restaurants that have coveted auction rights in Numazu fish market (Shizuoka Prefecture), you can expect fresh sashimi and sushi at this sushi restaurant. Did I mention that the slices of fish are very generous too?

Purists may be up in arms, but nobody said Christmas dining is only about turkey! Kotobuki would like to invite you to celebrate the festive season with them as they launch their special year-end promotion set!

Start the meal on the right foot with a glass (or two!) of Utakata sparkling sake- we loved our Yuzu flavoured one! Once you’re nicely warmed up, get started on the festive feast which consists of sushi, sashimi and tempura ($82, including a bottle of sparkling sake).

We loved how the Oshizushi (pressed sushi) came delicately and exquisitely arranged in a mosaic. 8 different variants were presented, including salmon and unagi on a bed of lightly vinegared rice. We must say we are not big fans as the topping to rice ratio is underwhelming. Plus that rubbery skinny eel was.....

Japan is such a diverse country with multiple prefectures, each with their own crowning glory. When we speak of Japanese tourism, the usual suspects are Hokkaido, Osaka, Tokyo, Kyoto etc. However, there are multiple hidden gems interspersed amongst the many cities that make up Japan, and Niigata is one of them.

With the Shinano River running through and irrigating the city before opening into the Sea of Japan, Niigata is a port city renowned for their seafood, rice, Sake and fresh produce. From now till 30 Dec 2016, Tóng Lè Private Dining has partnered with Niigata City Prefecture to feature a set menu incorporating freshest ingredients direct from the famed “Rice Kingdom”.

We loved the Snow Crab (featured in the dinner menu), which consists slivers of the sweet, briny snow crab flesh marinated in two types of rice wine, served on a bed of Japanese tomatoes and topped with ikura.

Ama-ebi, or sweet shrimp, is an extremely popular ingredient in Japanese cuisine. What is special about the sweet shrimp featured in this specially curated menu is that their color and shape resembles that of chili peppers or 'nan-ban', earning them the nickname of Nanban Ebi. In order to preserve the sweetness and texture of these prawns caught off the coast of Niigata, Chef Ling of Tóng Lè has chosen to top the raw prawns on a light, velvety smooth pumpkin soup with delicate Japanese mushrooms.

No one does Wagyu like the Japanese, and the Wagyu beef we had was melt-in-your-mouth tender, and rich in flavour. Also excellent was the succulent greens and roasted chestnuts served on the side.

It's been a while since i last attempted at clearing my New York City food backlog and i think it's really high time that i do it proper. And there's nothing like a comforting bowl of ramen to jumpstart the series of my favorite NYC eats. So here, by far the best ramen i've tasted in NYC [better than Hide-chan (they own that actually) and Ippudo at least]- Totto Ramen, which is also given the stamp of approval by New Yorkers. 

We went before the opening and had to put our names down on the list. Stand around and wait for your name to be called! If you miss it, you can say goodbye to those generous bowls of tummy warming chicken based Paitan broth noodles. The menu is kept short with basic configurations of classic Paitan with soy, miso, spicy or vegetarian konbu shiitake broth and permutations of extras like raw scallion, egg, chicken or pork char siu, konbu nori, and seasoned avocado. 

While waiting for the noodles, go for the starters! I can never resist uni and had to order the Seared Uni Rice ($6.50) but while the glorious chunks of sweet and creamy sea urchin served me well, the rice was too dry and sticky (they should do it the sushi rice way).

Telok Ayer, Amoy, and Gemmils is dining hotspot central. The number of restaurants and cafes that I fancy there is astonishing- Moosehead, Maggie Joan's, BoChinche to name a few. And now adding to the favorites list is the super underground French-Japanese tapas bar Le Binchotan!

Underground it is with a dark cozy speakeasy vibe- a common bar counter runs through the entire length of the restaurant, with smaller enclaves built into the walls for semi-private gatherings over binchō-tan (white charcoal) grilled skewers of meats and seafood.

The flavors are largely Japanese, no surprise actually since the menu is created by Chef Atsuhiko Hagiwara from Ginza Tokyo restaurant en.terrible; together with Singapore Head Chef Jeremmy Chiam. Meats and seafood are smoked over binchō-tan (white charcoal) and ingredients like uni (sea urchin roe), daikon and miso have also been infused into the dishes. 

Myoban Uni ($23)- Corn Mousse, Grilled Corn, Sudachi, and Shoyu

Dinner started proper with drinks while we waited for the small plates to be fired. 

Cocktails and wine pairings by Head Bartender Sugar Ray Ruban is available. Ladies, start with the Freedom of Peach, a blushing Rose that will sweeten your night. The cocktails were all very refreshing. My preferred? The Sake My Cucumber ($21), a Japanese G&T; and the Leon: Tea Professional ($21), an Earl grey infused whisky with lemon egg white, and spiced apple.