44$
Chef Nitta Shuhei used Okinawa Cane Sugar, Caramelised Wagyu (aged for 2 months), Aged Beef Bavette & Fermented Apple
980Â¥
The yuzu flavour wafted through the whole shop. Even though I had this during the winter period, I can imagine this to be a popular choice in the summer. The aburi tonkatsu that accompanied this dish was definitely the star of the dish, the smokiness from the tonkotsu slice rounded up the ramen pretty well.
1058Â¥
Generous filling of Boston Maine lobster meat in between toasted & buttered bun. & with that price? Definitely worth queuing for. My advice would be to go when they open cause the queue wouldn’t be as crazy.
680Â¥
I might be biased but the ShackBurger in Japan is the best I’ve had so far. Shake shack knows how to make a mean burger. Toasted buns, visible lettuce (very important because, photogenic) & the patty. MY GOODNESS. Juicy, succulent & let’s just say the patty had a good aroma to it that no doubt I will eat this over & over again.
400Â¥
These were too cute! It was quite a distance to get to this place but so worth it. Cash only so make sure to bring cash. Other than its appearance the filling was adequate & well, whoever says no to cute Japanese dessert anyway?
16$++
From 8 to 28 March, Kabuke will be part for 5 restaurants that will run Okinawa Fair! Chef Rio of Kabuke pays homage to Okinawa cuisine with his interpretation of ingredients and dishes he feels are symbolic to Okinawa.
The Sata Andagi reflects Okinawa’s unique culture and history with a combination of Chinese and Japanese techniques. These sweet critters are crispy on the outside but cake-like in the inside. Chef Rio serves them with a scoop of sea salt ice cream that ties in with Okinawa’s geography as an archipelago, and a beni-imo (purple sweet potato) cream glaze. It imparts the cream glaze with a sweet flavour and beautiful purple hue.
Truly a sweet ending this was. The Sata Andagi was so good it could be eaten on its own! I heard from Chef Rio that he made these with Okinawa brown sugar too. I could have 5 of this no kidding.
24$++
From 8 to 28 March, Kabuke will be part for 5 restaurants that will run Okinawa Fair! Chef Rio of Kabuke pays homage to Okinawa cuisine with his interpretation of ingredients and dishes he feels are symbolic to Okinawa.
The Rafute with Awamori is skin-on pork stewed in soy sauce, Okinawan brown sugar and Awamori. Chef Rio gives this dish that was once a part of Okinawan royal cuisine a new presentation with a hint of playfulness.
15$++
From 8 to 28 March, Kabuke will be part for 5 restaurants that will run Okinawa Fair! Chef Rio of Kabuke pays homage to Okinawa cuisine with his interpretation of ingredients and dishes he feels are symbolic to Okinawa.
The Goya Tempura with Umibudoh contains Goya which is Okinawa bitter melon, also known as bitter gourd. It is a trademark Okinawa produce and is popular for its healthy and anti-Aging benefits. Chef Rio poached the Goya, stuffs it with cream cheese and bacon, then coats it in a light Tempura batter before deep-frying to perfection.
The Umibudoh, a local speciality seaweed from Okinawa is matched with Shikuwasa Honey Ponzu drizzled on the plate.
Never knew bitter gourd could taste so well with cream cheese! A good dish to pair with an Okinawa special alcohol - Awamori!
Had the privilege to be part of an 8-hands dinner.
This dessert was done by Chef Lino Sauro.
Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.
Refreshing soursop sorbet with maracuya (passionfruit) to counter the filling & delightful dinner that we had. The orange cream added crunch to the dish.
Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.
This short rib was the bomb. So tender that it was so easy to cut through! Have I mentioned how the love the accompanying sauces of each dish? This pomegranate sauce was sweet & went so well with the stop charred short rib, bringing up the sweetness of the sauce & meat.
Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.
Ravioli was al dente and packed filled with red prawn filling fished from Sicily. Definitely one of the better raviolis I’ve tasted.
