Japanese 🇯🇵

Similar to steak tartare, this dish was served raw, made from the most tender part of beef you can imagine, thinly julienned and mixed with seasoning such as soy sauce, onions, sugar, salt, sesame oil and spring onions. A raw egg yolk was added to be mixed-in to complete the dish. A must try for beef connoisseurs. 😋😋😋

Hidden in the basement of Palais Renaissance, this is my favourite Japanese restaurant in Singapore whenever anyone asks. I’m addicted to this and their Iberico Pork Collar with Yuzu Miso. 😋😋😋

An assortment of small bites good for sharing or good for one when you can’t decide on the menu. My favourite was the truffle scented chawanmushi.

Resembling a fine slab of marble, I allowed it to sizzle and grill in all its juicy thickness before placing it in my mouth for bite after bite of medium rare meat that melts like butter. I’ll be back soon. 😋😋😋

Slow roasted beef with their “special sauce” over a warm bowl of Japanese rice, topped with a raw egg yolk. The slices of beef could be thicker though. 😋

Charcoal-grilled wagyu beef with onsen egg and shredded leeks over rice. The beef seriously melted in my mouth. The ultimate comfort food. Worth every penny. The premium version at S$98 includes uni caviar and foie gras. 😋😋😋