I always believe that the hard work and dedication of any chef could be felt and seen by everyone. There are a few places that I have started to see some evolvement in certain chefs, which made me want to revisit again. Then I found myself revisiting the same places more often than having the urge to try out some new places. Continue reading
Looking for a tempura place in Kyoto? I would say Kyoboshi. It’s great value for money. Continue reading
Satoshi F was one of my best meals in 2016. I loved it after my first visit and I believe Satoshi san will have a bright future ahead as a young talented chef.
I was lucky enough to catch the last glimpse of Satoshi F before it’s relocation to Tokyo. The new restaurant is now named as CHIUnE. Continue reading
If you are doing a food marathon in Kyoto, you will probably feel tried after all the kaiseki which serves the same ingredients in every restaurants. It’s always good to have alternatives other than kaiseki in Kyoto and Mishimatei is one of my options. Continue reading
Tucked away in one of the wealthiest neighbourhood in Tokyo, Narisawa is an experimental restaurant with Japanese cuisines. Nevertheless, I found it too adventurous for my likings. Continue reading
It has always been a pleasure to visit Miyoshi. My second experience here only got even better than the first one, it made it to one of my must re-visit restaurants in Kyoto. Continue reading
It has been a long while since I last updated my blog. I aimed to clear my blog post before 2017, but seemingly I’ll need to postpone it to the year of chicken (Chinese New Year).
I didn’t update my blog in the past months mainly because I was helping on the launch of arry. arry is a ticketing system for some hard to reserve restaurants in Japan. Restaurants that arry works with includes Sukiyabashi Jiro Honten, Sushi Saito, Den, Sumibiyakiniku Nakahara (VIP counter seats that has not been open to public), Sushi Hashimoto (a sushi restaurant opened recently by the apprentice under Takaaki Sugita from Sushi Sugita, formerly known as Miyakozushi) and more to come.
