Shirokiya

My friend brought me to Chijmes nearby Mariana Square, where there has Chijmes Hall, a beautiful chapel famous for wedding venue, and there also has many restaurants, cafes and bars.
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Decorative glass ceiling 20141230_184115We chose to dine in Shirokiya, because we were lured by the slogan of health and beauty Japanese restaurant and also the tall frozen beer tower. 20141230_184711

I really love the free crunchy salmon skin – what a perfect snack to accompany drinking beer. 20141230_185821

I was tempted to try the Tomato Frozen Cocktail, but I decided to order the original Kirin Ichiban Draught Frozen Beer. The foam looks very cute. 20141230_185838

3-litre frozen beer tower 20141230_195206What a beautiful presentation of Edamame 20141230_190137

Takoyaki 20141230_191015

Dashimaki Tamago Mentai So-su – Japanese style omelette with spicy cod roe sauce. I bet Riri would love to try it.  20141230_192957

It was fun to see how they served the homemade tofu 20141230_194325

The “Kamameshi” boiled rice was very interesting 20141230_195428

The charcoal grilled chicken was very yummy 20141230_195442

Cold ocha is served in tall glass 20141230_193647I’d love to come back here to try the other menu

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Keisuke

 

Ramen Keisuke Tonkotsu King is a popular ramen shop located in the same building as Orchid Hotel, Tanjong Pagar, where there will always be lines of people waiting outside the restaurant.
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Keisuke Takeda, founder of Ramen Keisuke, also created several other brands: Tonkotsu King, Tori King, Tonkotsu King Four Seasons, Tonkotsu King Matsuri, and Gyoza King. Gyoza King and Ramen Keisuke Tonkotsu King are located within 2 minutes walking distance.
20150101_113139To compliment the waiting time, Keisuke Ramen offers free Japanese Barley Tea. 
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As an addict of spicy food, I was intrigued to try the Black Spicy Tonkotsu Ramen, as it is a quite uncommon menu. 20150101_114014

Each small table is packed with eating amenities and condiments. 20150101_120620

This ramen shop is famous for the free all-you-can-eat bean sprout and boiled eggs. 20150101_120627

Here comes my order:Black Spicy Tonkotsu Ramen with additional Seaweed and Flavoured Egg. The big seaweed sheet makes the presentation of the food nicer. 
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The yolk of the flavoured egg 20150101_121635

To accompany my exotic Black Spicy Ramen, I ordered a bottle of Wasabi Ginger Ale. The wasabi was too mild, but I like all kinds of ginger drinks. 20150101_120912

Yoshinoya Bekasi

Yoshinoya recently opened a new outlet at Meli Melo Sentra Kuliner 3, Kota Harapan Indah, Bekasi. It is located in the same area as one of our business units, the 3-in-1 outlet of Barnival, Bakmi Naga and Seaside Suki. There are many other branded restaurants over there, including Sate Khas Senayan, Old Town White Coffee, XO Suki, Tekko, Duck King and Iga Bakar Jogja. Slide12 Slide13 Slide14 Slide15 Slide16 Slide17 Slide18 Slide19 Slide20 Slide21 Slide22If people ask me what I love the most in Yoshinoya, I’d answer without hesitation: hot chilli! The texture is very watery, almost looks like chilli sauce at traditional noodle restaurants.

Tampopo

According to the official website, Tampopo literally means Dandelion, which is a strong and resilient flowers that survive in tough environment. Maybe I should create an illustration for my favourite quote using Dandelion flowers.20140721_190035

Tampopo is the pioneer of Kurobuta (black pig), and it is nominated as one of the best ramen in Singapore. 20150102_112459On our first visit, my dad tried the Tampopo BP Koumi Fry RamenIMG_7790My dad ordered another dish of black pig for sharing: Deep Fried Black Pig GyozaIMG_7785 IMG_7786The rest of us also ordered ramen, but I couldn’t remember the specific names. 20140721_191656IMG_7788 IMG_7789There were three big categories of ramen: Black Pig Ramen, Kyushu Ramen, and Hokkaido Ramen. Moreover, there is a very unique ramen, the Triple Black Ramen, with a very catchy name: NIB (Noodles In Black)20150102_112006IMG_7781After spending some time to read the menu over and over again, I finally understood that Tampopo offers two types of noodle: Hokkaido and Kyushu ramen. Hokkaido Ramen is made of imported flour from Hokkaido, which may be the reason why it is $1 more expensive than Kyushu Ramen. However, additional soup for Kyushu Ramen is $1 more expensive than that of Hokkaido Ramen, because Kyushu Ramen uses pork bone that takes 2 days to make. The rich broth of Kyushu Ramen goes along with the noodle texture that is thin and hard.IMG_7779

The Hokkaido Ramen category is further divided into subcategories of Hakodate Ramen and Sapporo Original Ramen. You may easily upgrade the Hokkaido Ramen by replacing the normal BBQ pork to black pig with additional SGD $2.What an extremely complex ramen menu. 20150102_112010

On our next visit, my mum tried the Salmon Teriyaki, and I tried the Chicken Ginger Hotplate20140721_191709 20140721_191524

Everything we have tried in Tampopo tastes good, including the Black Pig Truffle Fried Rice20150102_113254

My brother was curious enough to try the less popular but healthier choice: Less Fat Black Pig Loin Cutlet Set20150102_112344 20150102_113912

Out of all mouthwatering menus here, I wonder which one Riri would pick. Would it be the Foie Gras Tonkatsu? Cannot wait to visit Tampopo with Riri in the future. IMG_7778

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Ma Maison

Me and my brother decided to hunt Japanese food while we were in Singapore. We decided to go to Tonkatsu Ma Maison in Mandarin Gallery, because it was very near to our apartment and it was recommended by Riri. 20141231_114613

What a cute piggy mascot 20141231_123336

As clearly indicated from the mascot, Ma Maison specialises in Mille-feuille Katsu. I have heard the word “katsu” long time ago, but I never really care what it actually means. Now that I work in F&B industry, I learn to pay more attention to details, such as terminology. One may guess that “katsu” means “deep fried” or “breaded with panko”; apparently, “katsu” stands for “katsuretsu”, which means “cutlet”. Fried pork cutlet is called “Tonkatsu”.  20141231_114729

 There are three categories of pork katsu: Rosu Katsu, Hire Katsu and Miso Katsu. “Rosu” is the Japanese term for “pork loin”, whereas “Hire” is the Japanese term for “pork fillet”. Miso Katsu is either Rosu or Hire that is polished with miso sauce. In addition, there is a special pork, the black pork aka Kurobuta
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Other than pork, Ma Maison also offers seafood, Ebikatsu (Prawn), Jumbo Ebifurai (Jumbo Prawn), Kakifurai (Oyster) and Crab Croquette. 20141231_114741 20141231_114917 20141231_114827

For those who cannot decide which ingredient to pick, you may choose the mixed platters, including Iroiro Katsu and Okonomi Katsu20141231_114824 20141231_114836My brother picked the Mille Feuille Katsu Set – Deep fried multi layered slice pork cutlet, which comes with a drop of yellow mustard, a huge pile of shredded cabbage, a bowl of steamed white rice, a bowl of tonjiru, a small plate of pickled daikon and an empty three-section sauce plate. 20141231_12043220141231_120506

Each slot of the sauce plate is indicated with the name of condiments, which are salt, sweet Tonkatsu sauce and another unknown sauce. 20141231_120627 20141231_12064820141231_114552Tonjiru is actually miso soup with pork and daikon, the soup is much richer than regular miso soup. 20141231_120556

I ordered 1 piece of Jumbo Ebifurai (Deep Fried Jumbo Prawn). For all seafood menu, there is an additional homemade tar tar sauce. 20141231_120447

I chose the jyuokkokumai (multigrain rice) since I barely eat plain white rice. 20141231_121935

Ma Maison claimed that the rice is very delicious, because it is made with a traditional Japanese rice cooker called Kamado20141231_123313

By the way, do you know that this restaurant and many other similar type restaurants allow you to refill rice, cabbage and tonjiru for free??? 

Chabuton

My mum was curious to try the ramen at Chabuton, whose chef was the first ramen chef to ever receive a Michelin Star, Mr. Yasuji Morizumi – the “King of Ramen”. I wonder why the word “ramen” is written as “rahmen” on the logo. 20141228_172527 20141228_172536

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As stated on the history above, Chef Morizumi opened CHABUYA restaurant in Tokyo in 1996. The saucer used in Chabuton is printed with this information: Chabuya since 1996. 20141229_124855There are four main types of ramen broths: Tonkotsu, Tonkotsu Shio, Tonkotsu Miso, and Shoyu.20141229_12160720141229_121627 20141229_121642My brother ordered the original version of tonkotsu broth, the one with the recommended sign. My dad picked the spicy version of tonkotsu broth: Chabuton Kara Kara Ramen, with an additional of soft boiled egg. My mum selected the shio broth. I wanted to try the difference among the three versions of tonkutsu broth, so I had the Miso Ramen. They offer two portions, small and large, but we all ordered the small size. 20141229_123856The seasonings for the ramen were a bit unusual, as there were black pepper and fried shallots. 20141229_12214620141229_124115

I am a big fan of ginger, but the ginger pickles here were not the type I like. It was so salty. 20141229_122059

The ramen didn’t taste as good as we expected, but the Hitokuchi Gyoza was nice. The size of the gyoza is smaller than usual, which is maybe why it is called 一口饺子 (One Bite Gyoza). My mum liked how the gyoza skin is very thin. 20141229_123917The staffs at Chabuton didn’t have good knowledge of the menu, as they mixed up our orders. They couldn’t tell the difference among the tonkotsu, shio and miso broth. They also forgot to ask us to customise the ramen to our own liking, including the hardness of noodles, oil level and saltiness.

Flor Patisserie

I didn’t have chance to visit the original shop of Flor Patisserie on Duxton Hill, but I was so happy to see the booth in Takashimaya, Orchard, which is only 5 minutes walk from where I live. 20141227_163808

Although the Takashimaya shop doesn’t have complete collections of cakes, but it’s good enough for me since it has the Blue Donut and Ice Cheese Tarts. 20141227_163815 20141228_21124220141228_211300The Blue Donut (side view) 20141229_074231The Blue Donut (top view)
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The Blue Donut after the first cut20141229_074326

Butterfly pea flower petals are the natural blue colourings for the beautiful blue coloured mousse 20141229_075052

The white part in the middle is made of yoghurt, which adds right amount of sourness to the whole cake, resulting in a very nice overall taste. There is also sprinkle of pistachio at the top. 20141229_075159

The layer below the blue mousse is vanilla cream, very mild, so nice! 20141229_075418

The very bottom of the cake is sponge cake, it is so moist that it almost melts in my mouth. Sorry the picture looks very messy. But believe me, the cake tastes superb. I will definitely come back for this. 20141229_080059

Let’s move on to the second dessert: Ice Cheese Tart Green Tea & Yuzu20141229_074821I wasn’t familiar with the term Ice Cheese Tart; apparently, it almost resembles cheesecake. The composition of Ice Cheese Tart are almond powder, butter, cream cheese, egg, flour, fresh cream, milk and sugar. The matcha (Japanese green tea) flavour was very intense, but I couldn’t taste any yuzu. Maybe it would be perfect if the yuzu concentration is increased by a little.   20141229_080331

There is a very buttery cookie at the bottom of the tart. 20141229_080810


Suju

Suju Japanese Restaurant is hidden on the fifth floor of Mandarin Gallery. 20141227_184659

Suju is an authentic Japanese restaurant with a long history. The chef in the Singapore branch is Japanese.
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We ordered Tempura and Tamago Yaki for sharing. The tempura plate consists of one big shrimp, mushroom, eggplant, pumpkin and asparagus. 20141227_181208

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I really love the Tamago Yaki in here, and I bet Riri would love it too. 20141227_182904I ordered Torimomo Teriyaki for main course, which is a fancy term to call Chicken Teriyaki. The teriyaki sauce is very rich in flavour, I really liked it. 20141227_181603All members of our family are fish-lovers, so we ordered three kinds of fish menu. My brother had the Gindara Misozuke Yaki – marinated charcoal grilled silver cod with miso flavour. It is the most expensive fish menu among the three. 20141227_181522My dad ordered the limited item menu: Kama Shio Yaki – grilled fish cheek of the day with sea salt. It is written that this dish will take about 20 – 30 minutes to grill, but turned out that it only took around 10 minutes. 20141227_181515

My mum asked me to pick a dish for her, so I ordered Tsubo-tai Ichiya Boshi – charcoal grilled dried Tsubo snapper. Unfortunately, my mum didn’t really like the fish, as it has so many fatty layers. This fish is known as Kakap in Indonesian. 20141227_181507

The togarashi container is very cute. This small container of chilli powder is barely enough for me and my dad. 20141227_181742

Daitokyo

Daitokyo is one of authentic Japanese cuisines in Little Tokyo, Melawai, Blok M. 20141129_185316The restaurant has many private rooms, but it was all reserved when we arrived. 
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There is also a tatami private room.
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We sat at the bar seating which face directly into the kitchen. 20141129_20050020141129_185625

The menu book is huge. 20141129_185646 20141129_185657

Apparently, this restaurant is part of a big group, Daisei Group, who owns many other brands, including Kira Kira Ginza (right next to Daiktokyo), Yellowfin, Jurin, Ramen 38, and a Japanese bakery La Mouette20141129_185736

We ordered a glass of sake. 20141129_190259

Nankotsu Karaage – chicken cartilage 20141129_191840

Gekikara Age Tofu – I love the crunchy garlic and chilli toppings 20141129_194146

Yaki Tofu Chanjya – the topping was a bit strange, tasted kind of like a mixture of jelly fish with something else. I did research afterwards. It turns out that “Chanjya” is Korean style dish, made of stomach of codfish. 20141129_191432

Tsukune – one of Riri’s favourite 20141129_194513

Yaki Tori Don – The rice set consists of all chicken parts, including skin and liver. I prefer chicken meat only. 20141129_191817The menu is very creative, uncommonly seen in other Japanese restaurants. Sadly, they do not have Tamagoyaki. I was a little bit annoyed when there was suddenly a cat inside the restaurant.

Wooden plates decoration in front of the restaurant, which I also implemented on Java Java.

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ThaTha-meter

Taste ●●●○○

Hospitality ●●●○○

Ambience ●●●●○

Time of Serving ●●●○○

Hygiene ●●●●○

Authenticity ●●●●○

Portion ●●●●○

Presentation ●●○○○

Price

Nankotsu Karaage = IDR 33.000

Tsukune = IDR 25.000

Yaki Tofu Chanjya = IDR 45.000

Gekikara Age Tofu = IDR 28.000

Yaki Tori Don = IDR 60.000

Sake = IDR 90.000

Subtotal = IDR 281.000

5% Service Charge = IDR 14.050

PB1 10% = IDR 29.505

Total = IDR 324.555

Kikugawa

Kikugawa is the first Japanese restaurant in Jakarta, opened in 1969 by Kikuchi Surutake, a Japanese soldier who got sent to Jakarta during the World War, fell in love with a Manado woman, and returned to Jakarta after the war was over. He also opened the first Indonesian restaurant in Japan called Bengawan Solo. I assume Mr. Kikuchi is fond of river since he named both of his restaurant with river – Bengawan Solo is a river in Solo, whereas ‘gawa’ from Kikugawa means river, and he added his own name, ‘Kiku’, in front of gawa.

Kikugawa is hidden in Cikini residential area, which is used to be called Jalan Kebon Binatang, a few houses away from Gado Gado Bon Bin [Bon Bin = keBON BINatang].

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They offer many kinds of set menus, and the prices are very reasonable.
20141108_194557 20141108_194627Tamagoyaki. Riri’s favourite dish. This one is the best I’ve ever had. 20141108_200418

Look how happy Riri was when the food arrived, just like a little boy who just got a new toy. 20141108_201412

Riri ordered the Kiku Set, which comes with sashimi, tempura, sukiyaki, yakitori, rice and miso soup. The egg in the sukiyaki looks very nice. 20141108_201416

Thatha had the Kikugawa Set A – chicken teriyaki, gindara teriyaki, agedashi tofu, mini oden, salad, rice and miso soup. I asked the chicken and fish to be grilled, and to replace rice with salad. I like the salad dressing, some kind of yuzu soysauce.  I really liked the agedashi tofu, as the sauce contains ginger. 20141108_201444

What made the special dish became more special was the super spicy chilli powder. Riri asked for togarashi, but turned out that this restaurant offered Thai chilli powder, which fits more to Indonesian taste. 20141108_201834

Look at how beautiful they cut the papaya, looked like salmon sashimi. 20141108_203759

After the free fruit dessert, the waitress gave us a comment form to fill. I gave full marks for each criteria, but I wrote a suggestion to add sake and dessert menu. And maybe it could be much more interesting if they write the history of Kikuchi on the menu book. Thanks to @efenerr for the valuable information.  20141108_204022

Kikugawa is truly a hidden gem. People come here to enjoy unpretentious Japanese soul food, not to enjoy luxurious interior in many famous Japanese restaurants in Jakarta. There are more unpretentious Japanese restaurants in Little Tokyo Blok M, which was developed a decade after Kikugawa, around the 80s. I was a bit worried that there was nobody when we entered the restaurant, but after  we ordered, more and more people came.