Kura Oyster and Highball Bar - Awesome Japanese Small Plates

After I had an absolutely memorable and awesome Kaiseki at Ikkoten, I, naturally, put her sister restaurant, Kura Oyster and Highball, into my wishlist. While the dining experience here is very different in terms of food, presentation and mood, I enjoy myself a lot here too because the Japanese Tapas here are delicious and unique. Think Deep Fried Cheese, Snow Crab Gratin, Smoked Duck, Lobster Bun, Wagyu Beef Tartare, Stingray Fin. In fact, the food here is probably one of the best among modern casual bar restaurants.

The vibe of the restaurant is modern, industrial, cool and stylish with all the high chairs at the open kitchen counter and high tables. Really feel like one of the hip and cool when dining here.

Service is good and friendly. They also take the effort to let me know I can order more Japanese Tapas if I want instead of ordering too much at the start. Nice thoughts there.

What’s a trip to an oyster bar without trying the oysters there? Provided one likes oysters, of course. So I got Ponzu Jelly Oysters. And oyster of the day is Murotsu oyster, whose taste is creamy, briny, with lace of iodine. The refreshing light taste of ponzu jelly cuts through the richness and slight bite of the fresh oysters for an interesting and pleasing overall taste.

The cherry tomatoes are so juicy and sweet! The vinegar they are soaked adds a tinge of kick to the sweetness. I love this as an appetiser to start with.

Miso Smoked Duck with leek is oh-so-good. The tender meat with smoky gamey flavours, highlighted by the savoury earthiness of miso, is such a joy to savour. I love this so much.

Another highlight is Kanitama Mentaiko Gratin. The real crab shell is packed with silky, briny sweet snow crab meat. The mentaiko adds moisture and creaminess to the crab meat for extra richness. The macaroni hidden within finishes with a nice satisfying feel. A must-try here.

Camembert Cheese Furai is definitely something special. It is awesome in terms of texture. Stretchy warm gooey cheese juxtaposes perfectly with crispy deep fried breadcrumbs. In fact, the nutty flavour of the cheese is even more pronounced when in its melted form 👍🏻

Sweet Potato Fries is a must try here. The fat fingers of carbo goodness is fluffy on the inside and crispy on the outside. It has that earthy mild sweetness, juxtaposing perfectly with the light spices of curry powder. My suggestion is to eat it while it is fresh out on the table to enjoy the texture.

Pork Belly Yakiniku is delicious, being silky and flavourful.

Photo courtesy of meine schöne Freundin, Sissi ❤️

This is one very well-prepared Garlic Rice. Each fluffy, moist yet slightly firm grain is lightly imbued with the essence of garlic and has that lovely starchy quality. I end up scraping the plate to try to finish every grain of it lol

Love the Matcha Mochi too due to the clean and refreshing taste and slightly chewy texture.

I actually Japanese Highball over Jim Beam since it is milder in taste.

Dining here is quite an adventure due to the unique Japanese tapas. I also like the portions so I can try many different dishes at one sitting. A place I definitely recommend to chill out and enjoy some good unique food.

Thoughts: Love Japanese Tapas here!

84 Telok Ayer Street #01-01

Nearest MRT: Telok Ayer or Raffles Place

Park Bäckerei - Delicious German Breads

Being into German language and culture, it is a matter of time I will visit Park Bäckerei to get German Pretzels.

One of the highlights is the service here is very good and friendly, a notch above those of other bakeries or cafes.

And yes, their selection of breads and pretzels is delicious. They feature their trademark smooth, perfectly browned surface bellying a soft, dense and fluffy interior that is full of the goodness of wheat. The texture and taste is uniquely good.

Cheese Pretzel is the perfect marriage between cheese and bread (Pretzel is kind of like a bread). The nutty goodness of cheese makes the taste more exciting. Highly recommend.

Karamel Igel is filled with just the right amount of caramel for that intense burnt sweetness, juxtaposed with saltiness, to delight the palates without the overwhelming. Another star of die Bäckerei.

Speculoos Apple Laugen Bagel is like a nice apple pie with cinnamon and stretchy dough. Refreshing and rich in taste, I like this too.

Thoughts: Love the Bakes here!

12 Gopeng Street

Icon Village #01-41/41, 52/53

Nearest MRT: Tanjong Pagar

Kagayaki by Ishigaki Yoshida - Fine Delicate Teppanyaki Feast

Masuda Beef is the best meat I ever have. It is so silky, tender and juicy, with light meaty sweetness. And this restaurant is the only one in Southeast Asian to serve this beef. I have to admit that being a seafood lover, I actually wanted to try Lobster set menu because this menu looks so good. But after pondering about it for 15 minutes, I changed my mind and went for Kagayaki Masuda Beef Omakase instead. Since I figured the exclusivity of Masuda Beef is worth it for me to take the plunge and deviate from my usual seafood choices.

And yes, it is worth it!

Even the layout of the place feels exclusive has this elegant zen vibe, with the long serene, elegant corridor leading up to the main dining room. In here is the Teppan counter where patrons can feast on both the sight of Chef Nobuyasu Kamiko preparing the food and the food itself.

The service here is one of the best. In addition to being friendly, meticulous and professional, the service staff seems to know exactly what I want before I even say it out. He immediately knows that me is me at the entrance (well, being a solo diner makes it possible to recognize me, I guess, but it’s the thought that counts). He also figures out that I want to takeaway the rice. I’m impressed.

Homemade Soba with Ikura features al dente soba with a good bite. Highly recommend to pepper each bite of the soba with the wasabi and bits of the bitter plant for a more dimensional and varied taste.

I like the firm and smooth texture of ginko. Its earthy taste is also a refreshing change from the briny taste of the soba.

Masuda Sushi with Oscietra Caviar is of course the highlight. No frills, just a thin, smooth, tender slice of raw beef on a mould of rice to let the natural mild sweet taste of the meat shine on its own. The intense umami of caviar adds splashes of excitement to this lovely taste. I think I’m going to enjoy the rest of the Masuda Beef Omakase.

Beef Consommé is clear broth that is full of earthy umami that really warms the soul and heart while sipping on it.

Beef Tartare is one of my favourites of the night because of the excellent juxtapose of textures of tender beef, bouncy caviar and crunchiness of the deep fried vermicelli. The multi-faceted taste is as beautiful as its looks.

Surprise of the night is the Spring Roll. I didn’t expect it to be this good. The cooked shredded beef is so juicy, silky, easy to bite and packs lots of flavours. An addictive snack to indulge in.

Sliced Beef Grilled on Teppan in "Shabu Shabu" Style. With the refreshing crisp taste of the shredded leek cutting through the meaty creaminess of the beef, the result is the sweetness of the meat becoming even more pronounced. Recommended to try a piece without the sauce to appreciate the mild sweetness. In fact, this is my favourite way of savouring the sliced beef.

If dipping in the white sesame sauce or ponzu, go easy on it since the meat had been seasoned already during cooking. Just dip a small tip of the slice for that spark of excitement.

Kagayaki Salad is simplicity at its finest. The veggies are so fresh, sweet, juicy and crunchy. The homemade sauce makes it even better. I also love the onion coated with thin deep fried batter. This variation in texture and taste in the fresh garden is a good twist to perk things up.

Raging fire at Ubame Tosa Bincho charcoal for grilling the steak.

Beautiful Marbling. And it even has a certificate as proof of exclusivity and quality.

Savouring this is like unlocking a foodie achievement. Seared over 60 degrees Teppan for an hour to seal in the juices, the steak is then cooked over the charcoal for a crispy finish. The taste and texture is so amazing: creamy, juicy, tender with a good bite, sweet and rich. It’s a moment of wonder and bliss that grilled meat can be this juicy. A must-try for foodies.

The ingredients to be used for the garlic rice. I like this presentation!

Satisfying bowl of garlic rice prepared on the Teppan right in front of the patrons. As usual, I request to takeaway the second portion to enjoy it at on empty stomach instead. The moment I take the first spoonful of the garlic rice at home, the lovely medley of flavours and aromas evokes that satisfying warm feeling. This is oh-so-good. Yes, I recommend takeaway if you feel pretty full after a helping of the garlic rice.

Fresh mochi made right on spot at the start of dining.

The premium homemade matcha gelato is so smooth and carries this mild vegetal grassy notes with sweet nuttiness. The mochi is perfect in texture: slightly chewy for a good bite, without sticking to the teeth. The black sugar within adds that awesome intense caramel goodness to the mochi. The staff even encourage to get more from the mixing bowl if I want 👍🏻

Watching the Teppanyaki chefs in action is always a joy, and this restaurant adds an additional layer of luxe,  exclusivity and homemade goodness to Teppanyaki dining. It is an experience like no others

Thoughts: Luxurious Teppanyaki Experience!

27 Keong Saik Road

Nearest MRT: Outram Park

Iru Den - Beautiful Slow Dance of Gastronomy

Dining at Iru Den is like doing a slow dance, where one slowly gets into mood and then start getting that feel good feeling that is so indulgent and memorable.

The Japanese food with European influences here pleases the palates at first, then it slowly builds up with layers of flavours to totally win over my heart. To add it on, the taste is unique, perfect for individuals looking for gastronomic surprises. Every dish is excellent.

Located within one of the extension of the iconic White and Black Bungalow, I enjoy a moment of repose amid the lush greenery and nostalgia while making my way through the gate at the left and then down the wooden walkway to get to Iru Den. The interior fully utilizes the structure of the bungalow to create the feel of a modern, stylish and classy den. It feels cosy, intimate and exclusive. I like the juxtapose of dark walls, furniture with ample of lights and a pillar with mirror finish.

The service crew is amazing, attentive and has very good knowledge of the food and wine here. This restaurant is one of the best restaurants I have been to.

Amuse Bouche of Shima Aji with Tonzawa and Myoga has this clean, sweet taste with hints of brininess. A very good appetite-whetting start. I have to admit that I am expecting a huge surprise of a sudden burst of refreshing sweetness based on well, my gut feeling. Well, the surprise comes not in a sudden pop-up, but in a slow, subtle fashion where the extra mild sweetness develops from a touch to a soft lingering presence. A very pleasant surprise.

Anago with Gobo and Tamago is creamy briny sweetness that I totally love. And as I bite more into it, the distinctive mild herbal flavour of gobo slowly manifests to add in hints of excitement to the overall taste.

Shima Aji Mizuna, Asparagus, Kabu Turnip, Amela is so beautiful in both looks and taste. The vegetables from Taiwan and Japan come with different textures and tastes, all of which are refreshing and carry a subtle sweetness. Shima Aji is the amazing star here. At first look, the delicate slices of Shima Aji look raw. When I savour it, the lovely intense smoky sweetness of grilled meat dances around the clean sweet taste of the fish. This is amazing.

Seseri: Jumbo Nameko, Poultry Jus from 3 hours of brewing, steamed egg custard, evoked feeling of bliss with each spoonful. It is so full of smooth earthy umami.

Uni Somen Wheat Noodle with Hanawasabi is the definitely one of the most memorable dishes. The fresh uni is so fresh, sweet, creamy and full of umami. Chef Owner Javier elevates it further with sprays of sake and the smooth flavourful wheat somen.

Ayu of Tofu Shinjo, Oba, Kataifi wins me over with its crispy textures in different forms with the creamy flesh within revealed when biting into it. I love the feel of juxtapose of the crunch of the deep fried vermicelli, the crisp of the fish skin and the softness of the flesh.

Irish Duck is so tender, juicy and rich in meaty flavour. The root vegetables add nice earthy flavours to the duck.

Donabe of Yumepirika Rice with Sakura Ebi is packed with intense briny sweetness laced with hints of char. The rice is starchy, smooth and carries a good bite. I scrap up every grain from the bowl because it is too delicious.

Since the rice is too awesome and I am too full, I request to takeaway the rest of the rice. Really, don’t be shy about it because good food should not be wasted. So the chef makes it into a cute onigiri for me to take home. I can tell you that it tastes heavenly when eating it on an empty stomach.

Black Glutinous Rice Parfait with Amazake and Mochi tastes so unique that I absolutely go crazy about ii. Such a joy to slowly savour it and bask in bliss. Great in texture due to the contrast between crispy rice cracker, frozen parfait and creamy ice-cream. The star component of this dessert is umami in it. Yes, umami! And it works beautifully. Who says desserts can only be about sweetness only? 😉

White Miso Madeleine features more umami ❤️ Love it, love it!

The Dark Chocolate petit fours is intense and earthy in taste, which is a good contrast from the dessert and madeleine in taste.

Awesome Beverage pairing from light, smooth, floral Sake, then to oh-so-sweet Sake, fruity white wine to intense smoky red wine. Highly recommend to add on this. But I do get a bit drunk after this 😝 

The main building

Entrance to Iru Den on the left of the main building

Yes, I like the old school colonial style of the sloped roof, and how it is complemented by the splash of sunlight streaming through lattice window, so I specially take a photo of it.

I also like this casting of light to show the shadow of the name of the restaurant onto the wall. It is ingenious, stylish, classy and mysterious.

Beautiful and impressive-looking dining area, and one can also see the chefs in action from here.

Japanese cuisine with European influences, under the right hands, is really tantalizing and almost magical.

27 Scotts Road

Nearest MRT: Newton