Latest news with #JapaneseFood
Forbes
5 days ago
- Entertainment
- Forbes
10 Of The Best Japanese Restaurants In London
London is a haven for Japanese food lovers, offering everything from Michelin-starred dining experiences to cozy izakayas and late-night noodle spots. Whether you're in Soho, Mayfair, or Knightsbridge, the city serves up a diverse range of Japanese restaurants that cater to every palate and budget. Scallops at Taku, an Omakase in Mayfair, London Taku A visit to Taku, a 16-seat Michelin star Omakase ('I'll leave it up to the chef') restaurant in Mayfair is a special experience. Brothers Geoff and Lucas Leong, who have been bringing East Asian cuisine to London for the past four decades, are behind this innovative gem. Successful ventures have proceeded Taku including Dumplings Legend in Chinatown and Koi Kensington. They're clearly doing something right at Taku having achieved a Michelin star in just four months after opening in 2023. The Head Chef Long Ng and Head Sushi Chef John Park trained under Chef Takuya (Taku) Watanabe, the founder and Chef Patron of Jin Paris, who made history by establishing the first Omakase restaurant in Paris to receive a Michelin star. The Omakase lunch at Taku is 17 courses (£180); dinner is 22 courses (£380). Wine pairing is available at an extra cost. Blue native lobster sushi and Smoked Mackerel with tomatoes and Sambaizu Jelly were highlights on recent menus. Rock Shrimp Tempura at Roka, London Rusne Draz Japanese robatayaki restaurant, Roka is celebrating 20 years since it first opened on Charlotte Street and it's no surprise that it's one of London's favorite Japanese restaurants. The presentation, service and food is indeed stellar. Deservedly popular dishes include: salmon tataki with shiso yuzu chilli dressing; yellowtail maki with chives and miso aioli; grilled pork belly with hoisin and pickled apple and for dessert, peanut, vanilla and chocolate sundae with poki sticks and banana tempura. Bar Des Prés, Mayfair Bar Des Prés Looking more like a chic Parisian bistro than a Japanese restaurant, Bar Des Prés is probably one of the best kept secrets in London for excellent sushi. As Chef Cyril Lignac's first venture outside of Paris, the restaurant has an eclectic French/Asian menu. Sushi choices are extensive and deliciouswith newly introduced seasonal crispy maki rolls. Chef Lignac is owner and chef of Le Quinzième (1 Michelin star), Le Chardenoux , a Parisian bistro located and two pastry shops. Jang in the Royal Exchange, the City, London Jang East Asian restaurant Jang has a 1920s glamor with a lavish interior and views over the stunning courtyard of the Royal Exchange. Each piece of delicate nigiri, maki and sashimi is meticulously prepared. The Head chef, Dana Choi is actually Korean so she has also introduced dishes from her home country. With extensive experience in both Michelin-star and renowned Korean restaurants in London, including her most recent roles at Jinjuu with Judy Joo and as Executive Chef at Seoul Bird, Chef Choi brings a wealth of expertise to her craft. Her creations offer a contemporary twist on traditional dishes, expertly balancing textures and flavors to evoke the essence of both Korean and Japanese cuisines. Mayfair Niju, Mayfair, London Niju One of 2024's top London openings, NIJŪ offers guests a decadent Japanese dining experience. Under the guidance of third-generation sushi master Chef Endo Kazutoshi, NIJŪ's skilled chefs offer Japanese home-cooked dining through its Katei Ryōri concept, creating traditional Japanese dishes with the finest ingredients. finest grade Sushi, Nigiri, Sashimi, and the best selection of Wagyu and Kobe beef prepared on the Konro grill. By Taku, Hampstead Ine, Hampstead, London Ine From the team behind Michelin-starred Taku Mayfair is the wonderful Ine Omakase restaurant in Hampstead. Ine, meaning rice in Japanese, offers premium sushi, a contemporary Japanese a la carte menu and a 15-course Omakase menu, with specialty sakes and wines. Highlights from the a la carte menu include: lobster with cauliflower and sudachi jelly; grilled Iberico pork; Wagyu beef katsu sando and grilled Yuan chicken. Available on both the omakase and a la carte menus is daily changing, fresh sashimi including Toro, Akami, Hamachi, Salmon and Saba. The chic, minimalist design complements the well-thought out menus. by Endo, OWO, Whitehall Kioku Restaurant Bar at OWO, London OWO Chef Endo Kazutoshi's takeover of a corner of the former Old War Office (OWO), now a Raffles hotel, is one of the best aspects of this spectacular hotel. Kioku by Endo includes a cute sake bar that just launched a wonderful 'standing sushi' experience. Apparently this is a tradition that goes back to the Edo Period. The exquisite ten-course standing menu was created by Executive Chef George Gkoregias and Head Sushi Chef Shibata Takehito. Food is complemented by drinks from the Kioku Sake Bar, which has the largest sake list in the capital. Upstairs, Chef Kazutoshi's lovely restaurant serves a menu that includes the chef's signature Nigiri and Sashimi, alongside a selection of seasonal dishes like Ox cheek agnolotti, white crab, tagliolini, brown crab miso and shiso butter and a miso kasutādo French toast. The restaurant has a wonderful outdoor terrace with great views over London and a really special private dining room in one of the rooftop turrets. Kanesaka, Mayfair at 45 Park Lane 45 Park Lane Another Michelin-starred Japanese restaurant is Sushi Kanesaka at 45 Park Lane hotel. The intimate and traditional 13-seat Omakase restaurant by Chef, Shinji Kanesaka (of Tokyo's two Michelin starred Sushi Kanesaka) is one of London's hottest tickets so do book in advance. Accessed through a discrete doorway beside the bar this is Omakase dining at its finest. Soho Himi, Soho Himi At Himi, husband-and-wife chef duo Tamas and Tomoko offer their homage to the drinking and dining dens of Tokyo and Osaka. Menus change seasonally and feature classic Izakaya dishes recreated with local ingredients. Expect favorites like kara-age, tempura, salads and ochazuke. Food is served Izakaya-style—designed for sharing and enjoying with your dining companions. Mayfair Pirana, Mayfair, London Pirana This slick Mayfair establishment has a nightclub vibe, thanks to its opulent interiors and live DJs. The party atmosphere at Pirana is just a backdrop for the main act though, an excellent Japanese/Peruvian fusion (Nikkei) menu. Menu highlights include rock shrimp tempura; spicy tuna aji panca; and sashimi that includes salmon, seabass and yellowtail.
Malay Mail
20-07-2025
- Business
- Malay Mail
FooTori doesn't chicken out on serving excellent ‘yakitori' in Kelana Jaya
PETALING JAYA, July 20 — In the last decade, the canon of Japanese food in the Klang Valley has grown from simple sushi and ramen places to include specialist tempura, soba and yakiniku restaurants, all executed with notable attention to detail. Even ramen has taken on a new polish, with focused, tightly curated shops emerging across the city. The most dramatic shift? The explosion of small, exclusive omakase-style sushi counters in the past five years, now seemingly everywhere, each offering its own take on refined, theatrical morsels of fish and rice, all for a couple hundred ringgit a pop. But one constant has been the izakaya scene. The allure of ice-cold, crisp Japanese beer, salty snacks and cheap skewers of grilled chicken has always sat well with the Klang Valley palate, with yakitori in particular gaining a strong following. For a while, any loud, rowdy izakaya was the place to find it, aside from longstanding yakitori specialists like Sumi-Ka in SS15 Subang Jaya. But just as ramen and sushi have been given the refined, polished treatment, yakitori is now starting to get the same. FooTori from the front. — Picture by Ethan Lau FooTori, which opened in Plaza Kelana Jaya in May, may not appear to be the epitome of sophistication at first glance. The central grilling area, framed by concrete and glass, feels more like a zoo exhibit than a grand stage for chefs. The rest of the furnishing is similarly austere. Grey exposed concrete features throughout, though it leans less towards industrial chic and more towards 'unfinished' chic. Still, some aspects have clearly been thought through. The air stays remarkably clear, without a hint of smoke. When we left, our clothes didn't carry any lingering scent, and the ventilation system manages all this without a horrid din. Being located in a commercial development as stark as this one probably doesn't help that perception. Three's company: sansho pepper, salt and pepper, and 'shichimi togarashi'. — Picture by Ethan Lau But this is the second restaurant by Chef Foo, formerly of Hinoiri in Bukit Jalil, who has already made this location work for his flagship, Sushi Foo, which is located just a few doors away. Foo spent close to 30 years working in Tokyo, and though he's known mostly for a sincere yet skilled take on sushi, he now intends to bring that same approach to yakitori. FooTori offers three levels of omakase: RM98 for eight skewers, four appetisers and a dessert; RM118 for 10 skewers; and RM138 for 12. It's a helpful introduction for those unfamiliar with the many different parts of a chicken. But for those already in the know, the à la carte menu is full of gems, if you know where to look. 'Kawa' or chicken skin, and 'sasami' or filet. — Picture by Ethan Lau Kawa, or chicken skin (RM6), is a delightful bite, shatteringly crisp and gleefully greasy. But it's the sasami, or filet (RM8), that shows there is more to the cooking here than meets the eye. When a cook places the stick in front of me, he explains that each piece of ghostly white meat is deliberately cooked to 'just done'. The centre is slightly pink, and it is undeniably on the rare side for chicken. He stresses the freshness of the bird being used, though he's happy to cook it further if I prefer. The chicken is still pink on the inside of the 'sasami'. — Picture by Ethan Lau On top of each piece is a daub of wasabi. It's a meaty, tender mouthful, and simply unlike any piece of white meat you will ever experience. I put my trust in the kitchen that night, just as I did nearly a decade ago at Yakitori Masakichi in Tokyo, which had been featured on Netflix's Ugly Delicious. That was the first time I encountered chicken prepared this way, down to the same presentation with the dabs of wasabi and the chicken grilled to medium rare. It was monumental for me then, and it is deeply satisfying for me now to see this becoming more common in the Klang Valley. Hopefully, it points to a shift in how diners approach and appreciate yakitori. Other parts may not require quite the same amount of guts to tackle, but they are no less impressive. 'Momo' or thigh, a second order of 'kawa', and 'obi' or inner thigh. — Picture by Ethan Lau Fans of dark meat will enjoy the momo, or thigh (RM6), and obi, or inner thigh (RM10), each offering a different expression of chicken at its most juicy and bouncy. Bonjiri, or tail (RM8), is essentially the butt, and while it has the potential to taste off, it's been prepared well here, retaining just enough fat for flavour and cartilage for crunch. On the topic of cartilage, the nankotsu or soft bone (RM6) is the ultimate stick for texture. 'Nankotsu' or soft bone and 'leba' or liver. — Picture by Ethan Lau Crunchy, snappy and perfect for dipping into the sansho pepper, salt or shichimi togarashi mix, cuts like this are what make yakitori such a good match for guzzling down pints of cold beer. It would be remiss not to mention the lush leba, or liver (RM8). Grilled with just a small hint of sweet tare, it avoids the unpleasant metallic notes of iron and leaves only a rich, creamy texture to enjoy. A calling card for any 'yakitori' place is the 'tsukune' or meatball. — Picture by Ethan Lau And finally, no yakitori place can be taken seriously without considering its tsukune, or meatball (RM6). FooTori's is tightly packed, with a slight crust from the caramelisation of the tare on the outside, and is a dream to dip and swirl through the raw egg yolk and sweet, salty tare mixture. At a glance, FooTori probably looks unassuming as all get out. A closer look reveals an attention to detail that belies its decor, and a mastery of preparation and technique that can only come from experience, something Foo, an older man who's done his time, wears plainly. But that's the whole idea: a simple, unpretentious set-up, from which he serves excellence. At a time when yakitori is starting to stretch beyond cheap, by-the-numbers izakaya food, FooTori arrives to stake its claim, particularly by not chickening out from serving 'rare' chicken. If this is where things are headed, I'm all for it. FooTori ぷ鸟 B-08-1, Plaza Kelana Jaya, Jalan SS 7/13A, Petaling Jaya, Selangor. Open Tuesday to Sunday, 5pm-12am Tel: 010-256 2279 Instagram: @foo_tori * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems. * Follow Ethan Lau on Instagram @eatenlau for more musings on food and mildly self-deprecating attempts at humour.
South China Morning Post
14-07-2025
- General
- South China Morning Post
What is tsukudani? Popular Japanese preserved dish with more than 200 years of tradition
Their morning starts at 5am. The father and son do not speak to each other. They do not need to. They barely look at each other as they go briskly, almost mechanically, from task to task. Beads of sweat glisten on their foreheads. It is the same work they have been doing at their shop for years: cooking in big metal pots the ancient Japanese food tsukudani. Tsukudani is preserved food invented long before the advent of modern refrigeration, dating back to the samurai Edo era more than 200 years ago. Pieces of tuna, tiny shrimp, seaweed and other ingredients are simmered in a sweet syrup of soy sauce, sake and sugar. Tsukudani is made with seafood that is simmered in a sweet and savoury sauce. Photo: Shutterstock The air in the shop is damp, pungent and sweet. Today, it is clam tsukudani: two pots from 6am to 7am, and two more from 7am to 8am. They will cook other items in the afternoon, depending on the orders that come in from restaurants and stores.
Yahoo
20-06-2025
- Yahoo
Loaded Gyūdon & teriyaki chicken rice from $5.90 at Serangoon Central bubble tea stall
A little birdy told me to go check out a Gyūdon kiosk tucked away at 262 Central. It got me thinking, 'A Japanese takeaway kiosk within the heartlands?' Now, you don't see that everyday.' So, with her directions in tow, I made my way toward the post office and there it was: Gyudon Moo, decked out in light wooden tones. Blink and you might miss it — I actually walked past it twice without even noticing it was there. Here's a tip, look out for the fruit stand that sells durians — the 2 stalls are right across from each other (just look at the sliced watermelon in the picture above). If you take a closer look, you'll notice that it also sells bubble tea and other beverages. Previously, the stall operated under the brand Fala Fala for about a year. They'd only just started serving food the week before I visited. The signboard's illustrations brought to mind Yoshinoya's offerings, which has a branch conveniently located just a stone's throw away at NEX. Would I rather pay S$6 for a small Gyūdon that comes with miso soup at Yoshinoya, or will the Signature Beef Rice Set (S$5.90/S$6.90) over here be better? That was until I spotted the Signature Beef Rice Set Combo (S$7.90/S$8.90). My small S$7.90 portion comes with red ginger slices and a choice between Fresh Squeezed Lemon Tea and Classic Milk Tea. Since the regular Fresh Squeezed Lemon Tea on its own is S$4.80, I'd be able to save S$2.80. For the price, I must say that the portion of the beef slices was quite generous. It also comes with a soft-boiled egg, slivers of onion and of course, rice. Taste-wise, it was great and didn't disappoint. I also gave the Chicken Rice Set (S$7.90/S$8.90) a go, and selected the Classic Milk Tea that comes with boba. The chicken slices were fairly tender, and comes accompanied by a medley of vegetables: carrots, broccoli, and cauliflower. However, the Eel Rice (S$8.60 for medium) was the star of the evening. The unagi, drizzled in teriyaki sauce, was not only delicious but also melted in the mouth. For the price, it doesn't pale in comparison to those served at more upmarket joints. If you're seeking to takeaway some comforting Japanese rice bowls, why not head down to Gyudon Moo at 262 Serangoon Central and try it for yourself? We were impressed — will you be? 17 affordable Japanese food in Singapore that will make you go Oishii! The post Loaded Gyūdon & teriyaki chicken rice from $5.90 at Serangoon Central bubble tea stall appeared first on
CNA
17-05-2025
- CNA
3 must-try food experiences in Yokohama beyond Chinatown: Visit a ramen factory, eat OG Japanese western food
Just a 30-minute train ride away from downtown Tokyo, Yokohama is the less frenzied, breezier sibling – figuratively and literally since it is by the sea. The first port city to open up to foreign trade in 1859, it pioneered a unique food culture that marries foreign influences with Japanese tastes. There's yoshoku, their unique Japanese take on western food now popular around the world. Think Ma Maison, Mos Burger and Saizeriya. But perhaps the most iconic is chuka (meaning 'Chinese food'), which originated in Yokohama's Chukagai (Chinatown), the biggest in Japan. It is Yokohama's most popular attraction with its distinctive Chinese gates and Kanteibyo, a temple dedicated to the warrior deity Guan Yu. The streets are filled with restaurants offering all-you-can-eat Chinese buffets, steamed buns, Hong Kong dim sum, Taiwanese giant chicken cutlets, and souvenir stores selling kitschy goods. But many of these are mediocre tourist traps, and you can find comparable or better chuka elsewhere, such as at Ikebukuro in Tokyo. Most visitors will probably dine at Instagram or TikTok famous spots in Chinatown or even the historic Red Brick Warehouse, which has been converted into a chic dining and shopping enclave. But why squeeze with the madding crowd? Try these three foodie experiences instead. 1. VISIT A RAMEN FACTORY AND COOK A 4-COURSE MEAL My 17-year-old teenager and I booked the 'Yokohama Ramen Adventure From a Local Noodle Factory To Home' on Agoda. The five-hour tour was the ultimate cultural immersion experience, especially for ramen lovers. Our host Akiko met us at Kikuna Station, just 10 minutes away from Yokohama station or 45 minutes away from Tokyo station. A short bus ride took us to her family's small noodle factory, which was started by her grandfather and is currently run by her brother, Taka. The jovial Taka schooled us on the difference between ramen, udon and soba, which are made with different ingredients. Their factory specialises in ramen and we checked out different types of dough, cutters and machines, some of which were from his grandfather's time. We customised our ramen by choosing our preferred dough (we took the chewiest option), width and straight or wavy noodles. Then the fun began. As our customised ramen shot out of the machine in small bunches, we had to weigh and roll each into precisely 20-gram balls, and place them neatly in a tray. Armed with our customised noodles, we headed off to Akiko's elegant apartment nearby. We made Mizuna and Tofu Salad with Fried Jako (a small fish like our ikan bilis) and marinated and wrapped our own gyoza. They were so good, my son and I polished off at least 20 between us. Akiko shared practical tips on making ramen broth without brewing it for hours, with readily available ingredients. (She will take you to a supermarket after the cooking lesson to shop for them.) We successfully replicated the rich and creamy tonkotsu-style broth and made marinated eggs. We assembled our ramen with Japanese fish cake, veggies and cha shu that she'd made ahead, which we torched for a smoky finish. The meal ended with a dessert of Matcha Shiratama Cream Anmitsu with freshly made glutinous rice balls, and a glass of Umeshu for me and a non-alcoholic beverage for my son. Akiko will also give you printed and pdf copies of all her recipes and send you photos that document your adventure. Tip: Taka's ramen is usually sold to commercial customers but tour participants can buy them from just JPY70 (S$0.63) per ball. We kept them chilled in freezer bags (easy to get from Daiso) in our hotel fridge and packed them in our check-in luggage. The ramen keeps fresh for 10 days so time your tour at the tail-end of your trip if you want to buy some. The usual price is S$166/person on Viator but we found deals on Agoda (currently S$119/person) or AirBnB (S$113/person). Pescatarian, vegan and vegetarian menus are available upon request. Maximum of five people per session. 2. EAT OG YOSHOKU AT HOTEL NEW GRAND When Japan finally ended its 250 years of isolation from the world, Yokohama was the first port city to open. Naturally, it was the first to offer yoshoku, or Japanese-style western food. In the 1930s, Hotel New Grand's Swiss Grand Chef Saly Weil concocted his famous spaghetti Napolitan, seafood doria and custard pudding a la mode for his Western guests. These include luminaries such as actor Charlie Chaplin, baseball legend Babe Ruth and American general Douglas MacArthur. In fact, when General MacArthur arrived in Yokohama on Aug 30, 1945, as the Supreme Commander of the post-war occupation of Japan, the hotel was his first stop. Taste the OG yoshoku that these historical figures supped on at The Cafe. During our visit in March, we enjoyed their Kid's Lunch For Adults promotion and tried all three signature dishes, a soup and a beverage at JPY5,500. You can top up extra for their popular cream soda and a full-sized custard pudding a la mode. Bonus: Hotel New Grand is just opposite Yamashita Park, Japan's first seaside park which opened in 1930. Look out for the Guardian of Water statue of a woman in the middle of a water fountain, a gift from San Diego, the sister city of Yokohama. You can also visit the Hikawa Maru museum ship that is permanently docked there. For more info about Hotel New Grand, click here. 3. SLURP UP 8 BRANDS AT THIS RAMEN MUSEUM Founded in 1994, Shin-Yokohama Ramen Museum is the world's first ramen-themed amusement park and a testimony to how seriously the Japanese take their national dish. It is a five-minute walk from Shin-Yokohama station, and 45 minutes away from Tokyo station. Learn about the history of ramen, including the answer to this burning question: Is ramen Chinese or Japanese? Make sure you come hungry because there are eight ramen shops, all showcased in a streetscape replication from 1958, the year instant ramen was invented. All stores offer small and regular portions and every customer must order at least one small bowl. Prices vary; expect to pay a very reasonable JPY600 upwards for a decent portion. At Ryu Shanghai Honten, their thick ramen came with a scoop of red spicy miso in the centre, like the rising sun on the Japanese flag. We savoured the changing flavour as it slowly melted into the soup. At Hakata Bunpuku, a Fukuoka brand which has since expanded to Yokohama, New York, London and Sydney, the restaurant owner is a miso sommelier and his secret recipe blends five types of raw miso into his stock made with bonito, chicken, pork and kelp. The noodles are made using premium Minaminokaori flour and come thick and flat, or thin and wavy, and is a hearty bowl of goodness. You can also enjoy old school games, buy Japanese snacks and toys, and attend a short Ramen Making Experience class. (Extra charge and reservation required.) Don't miss the Rahaku Sugomen Lab. Customise your instant ramen for JPY600, including the complimentary option to use your own photo for the lid. Pick your noodles, broth packet (eight flavours, including milk miso and dried sardines shoyu), and three out of the 17 ingredients. We chose naruto (Japanese fish cake) and Chinese dumpling (like dried wanton) and a piece of dried cha shu, and topped up 100 yen for a freaky-cute Tako-san sausage. Can't decide between visiting Shin-Yokohama Ramen Museum and the CupNoodles Museum? Families with kids may find the latter more interactive and entertaining. There, you can also customise a cup noodle for JPY500 but you can only draw on the cup, while the Ramen Museum lets you customise the lid with a photo. The ramen restaurants here offer much, much better food. The CupNoodles Musum's International Noodles Bazaar, designed like an Asian market, sells noodles from Italian pasta to Korean cold ramen and Vietnamese pho at a standard JPY500 each but expect small portions and food court standard. As hardcore ramen lovers, my son and I preferred Shin-Yokohama Ramen Museum.
