Bon Broth - The Magic in the Broth

I still remember the title of my post about Restaurant André is "Simply Magical". It is definitely one of the most memorable dining experiences from my early days of getting into appreciation of gastronomy. Thus when I heard about Chef André Chiang back with a new creation, Bon Broth, I make it a point to come here, despite the difficulty in getting a reservation due to the popularity of the place. And I'm also very excited about the concept of letting the broth takes the center stage where one enjoys the ingredients cooked with the broth, without any sauce. Well, I’m in for a disappointment.

The interior of the restaurant is very impressive and classy, with soft yellow lights, 2 huge U-shaped high tables each surrounding a giant bronze cauldron-like structure in the center. It gives that impression that something big and exciting is brewing. The broth counter looks like a posh bar counter with wine glasses lining the shelves illuminated by yellow lights.

So the experience starts with introduction of eight types of broth and all of them sounds so good. From the tangy sweet Taiwanese Sauerkraut, Signature with a blend of zest and spiciness, earthy Herbal, Satay, sweet Japanese Suki, Hokkaido Collagen to Mala, it is actually difficult to make up a choice. I can opt to try 2 types of broth before deciding on my choice of broth. I try Sauerkraut and Herbal, and both are oh-so-good. At this point in time, I'm so excited to enjoy food cooked with the broth here. In fact, I'm so impressed with the broth that I sort of decide to come back again to try the other broths. That will change afterwards.

After choosing the broth, I get to choose whether I want the Premium or Deluxe set. I set my sights on the Premium set because of the ingredients featured, such as lobster, abalone, tiger prawns, scallops, duck breast, beef and pork, are so luxurious. I really want to try how such premium ingredients taste with such awesome broth. The presentation is so impressive, with the ingredients served in Japanese wooden boxes. To make things even better, I can request the service staff to deshell the prawns and lobster for me. So this thoughtfulness really adds points to the experience.

Everything is good when I first start with putting in the processed ingredients, like dumplings, prawn paste and tofu. They are very tasty, enhanced by the earthy flavour of the broth.

The meh part comes after I eagerly cooked the duck breast in the broth (for approximately 40 seconds as recommended, I think, actually I can't remember the exact timing suggested by the staff at the start of the meal–too many timings suggested for different ingredients already) and pop it into my mouth, I know I don't like it. The strong gamey taste of duck is totally at odds with the flavours of the broth. And duck cooked in broth does not have that smooth texture featured in grilled or smoked or carpaccio duck.

Things get slightly better with the beef, but it didn't get me go "wow", like another hotpot restaurant did for me with their pork belly. The beef goes quite okay with the taste of the broth and features the perfect texture, but the strong meatiness doesn't match excellently with taste of the broth. The pork fares the best in terms of matching the taste of the broth, but due to the lack of marbling, it lacks the smooth texture pork belly has.

As a seafood lover, I'm definitely most hyped up about the seafood. The clams are so briny sweet and tender, enhanced by the taste of the broth. In fact, the clams are, surprisingly, the stars of the seafood repertoire. The other more luxurious seafood, such as abalone, scallop and prawns, are fresh and nice, but not exceptional. There is nothing special about them that makes me choose to dine here over other restaurants.

And the lobster is the biggest disappointment because it looked so good when first presented but the texture left much to be desired. Maybe I had cooked it for a bit tad too long, which is two minutes? As said, I can't remember the recommended timing, and the staff looks to be too busy to be repeating the information everytime I want to start cooking the food. At this point, I'm kind of wonder why lobster is included in the hotpot set since this seafood is very delicate in taste and requires precise cooking to get that tender, moist texture.

To make it worse, the connective tissues in the lobster meat are so tough that I can't eat the meat piece by piece. Three quarters of this huge chuck of meat are connected by the tissues! I even can't tear up the tissues when I try to rip it up with my canine and molars like a barbarian. So I end up stuffing the whole huge lobster body and tail into my mouth and slowly chew on the chewable part, all the while hoping that I will not choke on the meat when shallowing the meat. This is one of those few times where I feel depressed that a generous amount of meat is served.

The restaurant adds a nice extra touch where patrons can bring home the raw vegetables if unable to finish them on spot. But with exception to the mushrooms, which I can easily finish, the other vegetables are not my type of vegetables that I want to eat anyway. So I put all the vegetables into the broth to be spared of the troubles of bringing them home. The mushrooms are very good, as expected. The other vegetables still do not get elevated to "I don't like this vegetable but I like this vegetable here" status. In fact, I give up on getting another bite into the lettuce and bak choy because they are so huge and fibrous, reminding me of the horrors I had with the lobster. And since I don't like these vegetables, I see no loss in letting them sit in the broth.

Actually, this brings up another sentiment of mine: hotpot is best enjoyed with ingredients of one's choice. Really. With tasting menu or omakase at restaurants, the ingredients are prepared by chefs to bring out the best in the said ingredients and negate the negatives of the ingredients, which is why I got lots of moments where I love the dish despite it being made from ingredients I don't like. But with hotpot, boiling is the only cooking method, counting only on the flavours of the broth is not enough to be a game changer. And this experience proves just that.

To be fair, the broth yielded from cooking all the premium ingredients tastes amazingly awesome. It is so full of distinctive harmonised flavours that it is the best soup I have cooked. The experience does give me the impression that the broth is the main character, not the ingredients.

By the way, the impressive looking wooden boat filled with ice and seafood fails as time goes on. The ice melts and seeps through the gaps between the wooden panels of the boat to flood my table. And the ice water from my neighbouring patrons also flow to my side. One of them starts cleaning up the water while apologizing for the flooding, with the staff no where in sight. Imagine spending so much money to end up doing part time cleaning and apologising for something that’s not his fault. I appreciate his courtesy to do so, but the people who should apologise is the service staff, who did not do that.

The dessert looks interesting based on what I saw when it was served to the patrons beside me. But I don't have the chance to try it since by the time I'm done with the hotpot, getting the attention of the busy staff seems near impossible that I don't see the point of staying in this place any longer. In addition, I heard the staff asking the patrons if they want dessert to which they accepted. So if the staff is not going to extend the same kind of courtesy to ask me about it, why should I spend more to get the dessert?

I admit that I got the reservation time wrong and arrived 30 minutes late. Maybe that is why the staff seem to be in a hurry to get me to leave? But I had tried my best to finish the food fast, and I was actually done with the hotpot before the patrons who had started before me. There are other small details that makes me feel like a sore thumb there. Being repeatedly ignored as several staff members pass by right before me, this is not the kind of service I expected for such high price tag. The staffs are generally polite and respond to requests but "not all patrons are equal here". But I need to say that the service staff in charge of the broth counter is exceptionally good, she is friendly, engaging, precise and patient in introducing the different kinds of broth.

Overall, if there is option to buy packets of the broths, I will definitely buy a whole bunch of them to enjoy them with ingredients of my choice and in the comforts of my home, with top notch service for myself, finishing with a splendid dessert from a quaint patisserie.

Thoughts: The Broth is the Star! But overpriced for this standard of experience.

252 North Bridge Road

Raffles Shopping Centre #03-01

Gyu Jin - Shabu Shabu Buffet that turns out to be Good

This restaurant is no longer in operation

Actually, we had never noticed that a shabu shabu restaurant was newly opened in Nihon Street until we spotted it when we went to dine at Miyako. As the restaurant is part of the repertoire of Nihon Street, I was eager to check it out, but I was also held back by the fact that this place offers 50 minutes buffet. I don't really have good impression of buffets in middle-range food establishments, so I was unsure if I want to take the plunge. Well, my companion insisted on trying the food there, and luckily, he did!

I like it that this restaurant offers quite a good amount of privacy since each table is segregated by partitions attached to the back of the benches. The setting is pretty chic, making the place looks like a posh shabu shabu outlet. Most attention-grabbing set-up of the restaurant is definitely the rows of free flow of vegetables, noodles and fish/cuttlefish/pork balls shrouded in the mist of dry ice. Somehow, this does make me hyped up about getting the fresh vegetables from the counter.

The vegetables are very fresh and in good shape—you know how vegetables in most buffet establishments look pretty battered due to sloppy handling and such, so the restaurant gets a pass on this item in the checklist.

The thin meat slices are presented neatly in boxes that we can keep ordering from the staff. Even the chicken meat is sliced into thin pieces, and yes, paper thin chicken slices also taste better than those chunky pieces, if there is no marinade. The thin slices absorbs the essence of the broth very well, yielding flavourful, easy to bite delights. And I like it that the pork here does not have that strong porky smell. All these go so well with the starchy, pearl-like rice, which is also free-flow. Udon is a great choice for source of carbohydrates also due to its chewy texture and its inherent neutral taste. Avoid putting instant noodles into the soup base though. The taste of instant noodles will pretty much eclipse over any other flavours and ruin the taste of the broth. If one really craves for instant noodles, dunk it in at the end after done with drinking the soup.

Each patron can choose 2 kinds of soup bases, and I opt for yuzu dashi and ginger chicken. The citrus in yuzu dashi is perfect for enhancing the taste of meat by adding that little kick. Ginger chicken is very flavourful, combining the goodness of chicken and ginger, which are good for eliminating the coldness in the body, according to traditional Chinese medicine theory. So this soup base is great for cooking the vegetables and udon—I love the slightly chewy texture of the udon. Spicy dashi is also highly recommended since this adds a punch to the taste while not overwhelming the taste buds. Tip: add some clams to the soup base for the extra umami.

Another highlight is the dazzling array of condiments available to dip the cooked ingredients in. From ponzu sauce, sesame sauce, grated radish, grated garlic mixed with salt, spring onions, parsley to chilli, one can try them all to see which dip works the best for different food. My personal opinion is that sesame sauce is more for the meats, grated radish adds a refreshing element to the taste of the food. As for ponzu and grated garlic, they go well with everything.

The service consisting of young, energetic staff is efficient. Okay, here comes the best part: it only costs $15.90 per person to dine here during lunch time! Talking about super value for money. Sorry Hai Di Lao, Gyu Jin has become my top choice for steamboat already since the price is way too attractive.

Note: The Value for Money is applicable to lunch buffet only. And during dinner time, due to the sheer size of the crowd, the food is replenished at a slower rate than consumption rate.

My Thoughts: It is one of my Favourite Haunts!

Nearest car park: Millenia Walk's car park
Nearest MRT: Promenade

Millenia Walk #02-09
9 Raffles Boulevard
Singapore
Contact No: ‭6253 9218‬

Tampopo Grand (Ngee Ann City) - Very Good Mid-Range Restaurant

Given that this restaurant is of mid range type, the service and food are considered as very good.

I like the light savoury soup base for the shabu shabu, the fresh thin slices of pork and the crisp vegetables. In fact, I can't stop drinking the soup once started. The ponzu sauce is an excellent condiment to go with the shabu shabu. 

As for the soba, it is great in texture, being smooth yet not soggy, and refreshing.

The teriyaki chicken is so excellently cooked. The charcoal taste is distinctive, but there is hardly any charred bits on the chicken. So the aroma is there, without the bitter taste of charred meat—best way to enjoy grilled meat.

Best of all, these dishes go so well with the pearl-like Japanese starchy rice. As I had said before, I am very fussy about the quality of rice. And the rice here meets my expectations to the point I have no problem finishing them. 

The sashimi are fresh and very well-cut, not top of the tier but better than majority of its competitors. And at $33 only, completed with two slices of chutoro and a otoro sushi, this is exceedingly value for money. It is a real steal.

The staff are very friendly and helpful, especially the Chinese guy manager.  They even said farewell to the leaving patrons which is a pleasant surprise since staff of some restaurants in the higher range do not even do that.  Ambience is decent also.

A nice choice to have lunch at if shopping in Takashimaya. Besides, Ginza Kuroson, this restaurant is our top choice to visit when at Ngee Ann city.

My Thoughts: It is one of my Favourite Haunts!

Nearest car park: Ngee Ann City's car park

Nearest MRT: Orchard

#04-28 Ngee Ann City

391A Orchard Road

Singapore
Contact No: 67352959

Tsukeru Shabu Shabu - The Broths are the Stars here

Closed

With the attention on Japan Town on Wisma Atria, I decided to check out Emporium Shokuhin—another Japanese-themed dining concept—instead. I definitely prefer the layout and ambience of the latter since the whole place really centres around the Japanese cuisines and products. The first dining concept I opted to try out is Tsukeru Shabu Shabu as I was in the mood for some steamboat.

Ambience wise, it is pretty posh with ample spacing between each table, with a wash of Zen influence over the furniture and setting. The most attention-grabbing centrepiece of the place is the marble table decked with beautiful bowls of condiments. Ponzu sauce, garlic oil sesame sauce, mustard, minced garlic, parsley and more, the sheer variety of condiments is a sure-fire way to the hearts of steamboat lovers. I personally recommend ponzu sauce and garlic oil—in separate bowls—for the Japanese Shabu Shabu experience. And the food tastes so good when dipped in these. The ponzu sauce gives the kick through the taste of tangy yuzu while the garlic oil imbues the food with the aroma of roasted garlic.

Beef lovers can try out the buffet since Wagyu beef is in the selection. But since my guy and I stay away from beef, we opted for the set meals. Good selections of various types of vegetables are included in the set meals, with addition of dumplings, eggs and of course, meat. I do find the pork belly to have that strong porky smell, so it is not my cup of tea. The chick is good though, being tender and smooth in texture.

But the highlights of this restaurant, saved for the condiments, got to be the soup bases served in individual pots. The clear kelp soup is brimming with the umami goodness of the sea, which will please most people. As for the ginseng chicken soup, it is more subtle in taste. I love it nonetheless due to its herbal flavour.

All in all, this place is a nice alternative to Hai Di Lao and worth it for steamboat lovers to visit at least once for the experience. I did visit it more than once.

My Thoughts: Nice!

Note: This restaurant is no longer in operation.

Shirokiya - Very Unique Dishes

Closed

The menu does feature lots of rare and unique Japanese dishes that cannot be found in other restaurants. And they sure look temptingly delicious. The only issue is that a fat wallet is needed to try out all of them since the price is a notch above that of usual Japanese fare. The good part is that I can try different dishes on subsequent visits due to the huge variety of food.

For the Fried Rice with Crab Meat, the rice portion seems to taste a bit bland on the first bite due to the lack of salt and oil. However, after a few more mouthful, the inherent aroma of the rice comes through. The use of less oil actually makes this dish more enjoyable to tuck into. Not to mention that more skills are required to stir fry food with less oil. When paired with the generous topping of real crab meat and shredded dried seaweed, the result is bursting with the goodness of the sea. One of the best fried rice I have, most probably, for now.

The collagen hotpot seems like one of the main attractions, and frankly speaking, the seafood spread looks very attractive, where the fresh ingredients filled the pot almost to the brim. Though I will say that the star of this dish is the clear, light, tasty broth. Even the tofu-like pieces of solidified collagen are clear in colour. As compared to the hearty, strong-tasting soup in Tsukada Nojo, I prefer Shirokiya's soup base since it is packed with subtle favours yet not overwhelming. However, unlike the unique and wholesome range of ingredients that Tsukada Nojo prepares for hotpot, the ones of Shirokiya are pretty generic: prawns (the best part), chicken pieces (kind of like randomly cut) and the usual suspects of vegetables used for most hotpot, cabbage, carrot, golden mushrooms and shitake mushrooms.

Thus I find that the kurobuta pork hotpot set is a much better choice, where I can enjoy the soup and the generous helping of thinly sliced fresh kurobuta pork. A sprinkle of freshly grated black pepper onto the meat gives the extra kick and oomph.

The freshly made hot tofu, when combined with the bonito flakes, grated ginger, special sauce and chopped spring onions, tastes really flavourful. Though it is a bit like the stone soup—good when eaten with condiments, a tad plain when eaten on its own. I find that the hot tofu brings out the flavours of accompanying condiments while the cold one, which looks better at serving, mutes those tastes. I do like the presentation of the hot tofu, where the staff carries out a Japanese wooden tub and then scoops out the tofu from it.

The tori karaage is not exactly what I call healthy food, but Shirokiya presents the healthier version by reducing the salt. Taste wise, it is plainer, still palatable though. Not exactly a noteworthy dish.

The second floor feels cosy due to the wooden furniture, sliding doors and panels. The pictures of sceneries in Japan decorate the walls, imparting a modern yet distinctively Japanese feel to the place. Though making one's way to the staircase to second floor is, well, not pleasant. The walkway is narrow, and there is a part where the dirty utensils are piled up at the side.

The service varies from good to neutral to not-so-friendly. Quite a number has that poker face on a busy Friday night, no major issue, but also no points for this. One of the staff, Xandrea, is one of the exceptions who is cheerful, helpful and friendly. I will like this place a lot more if all staff are like her. The front counter staff is full of smiles, which is what attracted me to give the food here a try—yes, one of those few times I just walk in to check out the place without doing any research.

Note: After patronising this place many times, I find the overall service to be getting better. In fact, we feel very comfortable when dining there because of the helpful, genuinely friendly staff. 

I do enjoy dining in Shirokiya, not including the journey to the staircase. So will visit again.

My Thoughts: Very Nice!

This restaurant is no longer in operation.

Hai Di Lao - Most probably the Best Hotpot

I was quite sceptical about how good Hai Di Lao is since chain restaurants are well-known to be huge disappointments. Thus I was totally bowled over by what this place has to offer, both in terms of food and service.

The rich, milky white—bright red if ordering Mala—soup base is very flavourful, even before adding the ingredients. The seafood one has a light taste of the goodness of the sea while the chicken soup has a strong flavour of, well, chicken. In fact, this is the only place, excluding Tsukada Nojo, where I do not need to order prawns to yield tasty soups. The Mala one is extremely potent in terms of spiciness, great for certain ingredients, like luncheon meat, sliced pork, tau pok (drain away the liquid first), baby corn and such. Avoid putting the vegetables into the Mala soup if one has low tolerance towards spicy food since it is easy to choke on the overwhelming hotness. Adding parsley and spring onion to the soup is recommended.

The ingredients are fresh, and most are reasonably priced, with exception to the pastes and seafood. Also helps that the variety is awesome, featuring many types of ingredients from all kinds of beancurd products, various meats and seafood, several kinds of noodles and vegetables. The best part about this place is that one can concoct customized dipping sauces from a huge array of condiments available. Sesame sauce, sesame oil, freshly minced garlic—so fresh that the typical strong pungent smell can blow one away, soy sauce, chives, parsley, spring onions, chillies, the list goes on. The staff is very regular in topping up the condiments, which is all good. Go easy on the chillies and even the garlic because the ones here pack lots of fiery power.

The service is unbelievably good, except for the reservation system where they lost track of a reservation that was two weeks old, and when they need to check their reservation list. They are very proactive, polite, patient and prompt in responding to requests. Even the kitchen staff is very polite.

The place is well-kept and clean. No complaints here. Though it may get cramped if an obnoxious patron sits behind you because the chairs take up quite a lot of space, and the person is inconsiderate, well, good luck.

Despite this minor issue, Hai Di Lao is still my favourite place to go for hotpot.

My Thoughts: Very Nice!

Nearest car park: 313@Somerset's car park

Nearest MRT: Somerset

Level 4, 313@Somerset

313 Orchard Road

Singapore

Contact No: 6835 7227

Shabu Shabu Gen - Very delicate Steamboat

Unlike the usual hearty steamboats with lots of ingredients added to yield an intensely flavoured soup, the steamboat here is very delicate in preparation, ingredients and taste. We ordered the beautifully marbled Spanish Iberico pork which was superb in texture and taste, having minimum of the porky taste, almost melt-in-your-mouth texture, going excellently well with condiments given. Yes, even the condiments are in a class of their own; packing a punch in taste that will delight or wake up one's taste buds.

What I like about the vegetables here is that they imparted an extra sweet taste to the soup, enhancing it (The soup tasted quite bland and a bit weird at first, even after putting in the pork, but got a lot better after the vegetables were added. Though the soup is still not really flavourful, so no point in drinking it.), yet they did not have that slight bitter taste that a lot of boiled vegetables have. The dessert were very delicate also, love the red bean paste and sesame cake, imbued with intense milk flavour, going perfectly with the complimentary genmai tea.

The service is friendly and helpful, and what I like best about the service is that the staffs have no airs at all, making us feel very comfortable. The place is spacious and zen, with comfortable plush chairs.

Recommended for indulgence in shabu shabu, if in the mood to spend. May try the don set with shabu set next time (instead of 2 shabu shabu sets) for more wallet friendly option.

My Thoughts: Superb!

Nearest car park: Shaw Centre's car park

Nearest MRT: Orchard

1 Scotts Road
#02-13 Shaw Centre
Singapore
Contact No: 68365155

Imperial Treasure Steamboat Restaurant (TripleOne Somerset) - One of most Luxurious Steamboats

This place is the ideal place to have good, quality steamboat in the comfort of posh environment.

The soup base available includes the familiar chicken soup, pork bones soup and the unconventional satay soup and more; varieties are always welcome. Even the chicken soup and pork bone soup here, are like no others found in other steamboat establishments, obviously, the ingredients had been cooked for a certain amount of time to imbue the stock with strong, fragrant flavours. I found the ginseng soup base to be too bitter for steamboat and its price is too expensive, so this one can be skipped.

Patrons will be given a tray of condiments (about 12 of them) to make a customized mixture of sauce that truly suits one's preferences. Though the chopped garlic lacks that pungent smell I expect from freshly chopped garlic.

There are choice ingredients like live prawns, kurobuta pork, dumplings, freshly made fishballs (with minimum flour used, good!), vegetables, spring rolls and more in the menu up for ordering. My personal opinion is that the Tang O vegetable is too expensive (top in price among all vegetables) and has a bitter taste, so it is best to avoid ordering this. A better choice is the baby spinach that has a neutral taste, therefore fully absorbing the essence of the broth.

The service is decent also. Though all these come with a hefty price tag. This is still worth for that occasional indulgence. Have become a regular of this place already! However, I notice that the price of the items have been steadily increasing ...

My Thoughts: Nice, but a bit expensive

Nearest car park: TripleOne Somerset's car park

Nearest MRT: Somerset

111 Somerset Road
TripleOne Somerset #01-21
Singapore
Contact No: 67328231

J Pot - Not bad alternative for steamboat meal

Closed

Nearest J Pot is kind of a welcome addition to the list of restaurants featuring non buffet style steamboat (buffet types always have really meh items for the spread, plus the lack of general hygiene is off-putting). And the nice thing about this place is that each patron has his very own hot pot, so no compromising with others on the ingredients to be added as compared to sharing.

One of the strong points of this restaurant is the table of condiments for us to mix up one's concoction of special sauce and the addition of the Jumbo's sauce helps a lot to yield a yummy, tasty dipping sauce. Another plus point is the inclusion of scallops in the set menu; a seldom seen item in most set meals. The J Pot Superior is filled with a multitude of savoury, appetite whetting flavours; this is the recommended broth to order. Laksa soup base is very flavourful also, though it is extremely hot. Most importantly, the ingredients are fresh.

The lowlight is the service, ambience and the utensils. The service is very typical of Chinese restaurants; busy with only small hints of forced friendliness and it is hard to get their attention. Ambience is more of functional type which provides a relative vast space for one to enjoy the hot pot, but there seems to be a not-so-pleasant smell hanging in the air, looks to be the effect of pots of soup boiling. The utensils are all of melamine material which kind of cheapens the whole image of the restaurant, though I guess it is to prevent patrons from breaking the expensive porcelain ones.

Despite all the shortfalls, I don't mind going back if there is a craving for steamboat and my wallet wants to take break from the expensive one at Imperial Treasure.

My Thoughts: Pretty Good

Note: This restaurant is no longer in operation.

Tsukada Nojo - Rich, hearty, honestly good Japanese style steamboat

The minute one steps into this restaurant, the rustic, energetic, vibrant atmosphere can immediately be felt with all the service staff cheerfully the arriving patron. This is quite impressive since this is a rare sight in Singapore's restaurants. The excitement does not stop here though, since the food will further impress those who visit this little gem.

The star of Tsukada Nojo is the Bijin Nabe which is all about cooking fresh, delicious ingredients in the rich, collagen-filled, yummy chicken broth. The broth will first be served in solidified form, and the heat will melt it into intensely flavourful chicken stock. Unlike others who think that the stock is the best part, I personally is of the opinion that it is the ingredients of exotic Japanese vegetables, fresh prawns and super yummy, smooth, flavourful, juicy, fresh chicken meatballs which makes this dish shine. The variety of condiments available ranging from simulating yuzu, soothing leek to the somewhat mild chilli, helps to add an extra kick to food. Recommended one is yuzu since this citrus condiment has a strong flavour akin to the wasabi.

The chicken nanban is probably the best chicken karage I ever had. This is like the chicken meatballs of Bijin Nabe, except that the pieces are being fried (the oil does not have that typical stench of reused type which one can get a whiff of at those pasar malam, old ch..., you get the drift). Even the fries are good, being sprinkled different kinds of seasoning. 

It is hard to find fault with the service crew since they are extremely friendly and helpful.

Love this place for the great service, great food at great prices.

My Thoughts: Very Nice!

https://www.tsukadanojosg.com/outlets