Armed with culinary skills gleaned from his 2-decades-long experience preparing sushi and cooking Japanese food, Chef Kenji Nakagawa—a master in the art of Edomae sushi—astounds yet again with his stellar line-up of sensational donburi options available during lunch.

From now until 14 June 2018 (except 12 and 13 May 2018), our readers can quote ‘ladyironchef’ to enjoy Sushi Jiro’s donburi lunch sets (which comes with a serving of chawanmushi and miso soup) at the following prices: luxurious Wagyu Don at S$50++ (U.P. S$68++), Una Don at S$48++ (U.P. S$58++), Chirashi Don at S$48++ and new to their donburi line-up, Tendon at S$20++.

Additionally, there is also a 20% discount on all Japanese sake and wine across lunch and dinner—this applies every day of the week so you have no reason to not drink up.

As far as Japanese fine dining goes, Sushi Jiro still remains one of our top few picks for the very simple reason that top quality ingredients remain at the heart of their food and coupled with Chef Kenji’s culinary mastery, our taste buds are always taken on a sensational trip.

UNA DON

Unagi-focused restaurants are common in Japan, but become rare treasures once you leave the country’s shores. Thankfully, there are no shortages of places to get these flavourful bad boys in Singapore.

Sushi Jiro’s Una Don (S$48++, U.P. S$58++) does not disappoint and we particularly liked the way that Chef Kenji prepares his rendition of the traditional Edo-period dish. He coats it with just enough tare to give the unagi a glorious sheen as well as a sweet and savoury finish but not overdoing it such that it totally drowns out the taste of the freshwater eel.

The shredded egg crepe that forms the bed is a nice touch as well. Providing a nice eggy flavour, it—along with the Japanese pickles on the side—really takes the edge off savoury, slightly fishy eel.

WAGYU DON

If like us, you’re a sucker for premium quality beef or more specifically wagyu beef, then their Wagyu Don (S$50++, U.P. S$68++) is definitely something to go for.

Otherwise known as ‘gyudon’ at many Japanese establishments, this stellar beef rice bowl boasts a generous serving of thickly cut, buttery wagyu that brims with intense beefy flavour. The real showstopper here is undoubtedly the beef but more so, the rendered beef fat that just finds its way in and around the bowl, coating the individual rice grains as it goes along.

The onsen egg provides a secondary layer of richness which, when eaten together with the wagyu and rice, creates one heck of luxurious flavour explosion.

TENDON

New to their donburi lineup is the Tendon (S$20++). Featuring a variety of ingredients deep-fried to golden perfection, each individual component boasts a crispy exterior and a soft, tender interior.

The ebi (prawn), in particular, was a standout. Lightly battered, the ebi tempura was neither too overly doughy nor oily. The crunch was delightful and coupled with the naturally sweet prawn and the savoury-sweet sauce drizzled over top, made for a totally enjoyable experience.

CHIRASHI DON

As much as we tend to harp on the restaurant relying on fresh ingredients and treating them delicately so as to retain as much as of its natural flavour as possible, none perfectly epitomises this notion better than their Chirashi Don (S$48++).

Featuring a mixture of fresh, thickly cut fish including the likes of the oh-so-luxurious otoro (fatty tuna), uni (sea urchin) and more, you’ll undoubtedly be yearning for it for days. The variety of fish in this single bowl also gives diners the opportunity to sample different seasonal catches of varying tastes and textures—a huge bonus considering that a medley of premium fish like this would be much more expensive elsewhere.

WINE & SAKE PROMOTION

Now, the only thing left to do to complete your dining experience is to pair your Japanese food with Japanese sake and wine!

Sushi Jiro is currently running a 20% promotion off all sake and wine on their expansive drinks menu so there really is no reason why you should be skipping alcohol for your next meal there.

And if you have always wanted to try premium Japanese alcohol (man, the Japanese make really good alcohol beverages!), this is your chance because it is not every day that you get a 20% discount off something so premium, yes?

From now until 14 June 2018 (except 12 and 13 May 2018), our readers can quote ‘ladyironchef’ to enjoy Sushi Jiro’s donburi lunch sets (which comes with a serving of chawanmushi and miso soup) at the following prices: luxurious Wagyu Don at S$50++ (U.P. S$68++), Una Don at S$48++ (U.P. S$58++), Chirashi Don at S$48++ and new to their donburi line-up, Tendon at S$20++.

This promotion is not valid in conjunction with others promotions and discount.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade
reservation email : sushi.jiro@sushijiro.sg

This post is brought to you by Sushi Jiro Singapore.

Originally located at East Coast, Sushi Jiro is an established Japanese restaurant in Singapore with over 20 years of history. Today, the prestigious restaurant nestles within Marina Mandarin Singapore and still continues to provide top-notch Japanese cuisine, using only traditional Japanese culinary preparation methods and execution.

Having been to Sushi Jiro countless times, the restaurant is now one of our top choices when it comes to Japanese fine dining. And this time around, we’d like to share with you some very amazing lunch promotions that would be for a nice lunch with your colleagues or simply some quality me-time during your lunch break.

For the entire month of March, Sushi Jiro is having an enticing lunch promotion where you get to enjoy a Wagyu Don Set for S$50++ (U.P. S$68++), Una Don for S$48++ (U.P. S$58++) and their signature Sushi Course Lunch Set for S$80++ (U.P. S$100++). Additionally, there is also a 20% discount on all Japanese sake and wine across lunch and dinner—this applies every day of the week so you have no reason to not drink up.

Simply quote ‘ladyironchef’ to enjoy these deals that are valid for the entire month of March 2018.

WAGYU DON

Japanese cuisine comprises many different types of dishes but one that will always win our hearts is Wagyu Don, or otherwise known as ‘gyudon’ in Japanese. It is essentially a rice bowl filled with warm Japanese rice pearls and is layered with premium beef slices before light soy sauce is drizzled on top.

Sushi Jiro’s luxurious Wagyu Don (S$50++/ U.P. S$68++) is definitely something that is worth going back countless times for. Using only top-grade wagyu that Chef Kenji gets from Australia, the perfectly-marbled beef slices are masterfully seared to perfect medium-rare doneness.

The beef is complemented with a runny onsen egg, fried garlic chips, soy sauce and a handful of chives. Break the egg yolk and mix the ingredients together with the rice to achieve rich, luxurious and creamy textures.

What sets Sushi Jiro’s Wagyu Don apart from others is in importing only superior Australian beef and Japanese seasoning.

And at S$50++ for the lunch set which includes a serving of chawanmushi and miso soup, this is a complete steal. The Wagyu Don is otherwise available on its a la carte menu at regular times for S$68++ per bowl.

UNADON

Unagi (eel) is the most talked about produce this season and there is honestly nothing to dislike about the Unadon (U.P. S$58++) at Sushi Jiro. Go for lunch in March and enjoy the special promotional price of S$48++ per set.

What you can expect is a generous portion of perfectly grilled unagi lying on a bed of thinly sliced egg crepes and sticky Japanese rice. The unagi fillets are accompanied with a serving of thick soy-based marinade, sesame seeds and some tsukemono (Japanese pickles).

The slightly charred edges of the unagi gave it a deeper and earthier taste, which we felt had a good balance with the sweet, caramelised sauce. If you are looking for a more premium version of this perennial Japanese favourite, Sushi Jiro’s Unadon will not leave you disappointed.

And you’d be happy to know that Sushi Jiro only uses premium Japanese eels; they do not get their eels from anywhere else in the world.

BOTH LUNCH SETS COME WITH CHAWANMUSHI AND MISO SOUP

Both Wagyu Don and Una Don are served with a portion of chawanmushi and miso soup as part of the lunch set promotion.

S$80 SUSHI COURSE PROMOTION

Alternatively, Sushi Jiro’s Sushi Course Lunch Set is another crowd pleaser to consider. The sushi course comprises a starter, chawanmushi, 8 pieces of seasonal sushi, negitoro and ikura rice, miso soup, and dessert.

Something worth raving about is the sensational Negitoro and Ikura Rice which features ikura, minced fatty tuna, sushi rice and a tiny smidgen of fresh wasabi—every mouthful is a combustion of interesting flavours and textures.

If you quote ‘ladyironchef’ upon making your reservations, you only have to pay S$80++ per pax for this sushi lunch set instead of S$100++ per pax. This is one all-time favourite lunch deal, by the way!

20% OFF ALL JAPANESE SAKE AND WINE

Now, the only thing left to do to complete your dining experience is to pair your Japanese food with Japanese sake and wine!

Sushi Jiro is currently running a 20% promotion off all sake and wine on their expansive drinks menu so there really is no reason why you should be skipping alcohol for your next meal there.

And if you have always wanted to try premium Japanese alcohol (man, the Japanese make really good alcohol beverages!), this is your chance because it is not every day that you get a 20% discount off something so premium, yes?

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore.

Sushi Jiro is a name that’s appearing here a lot over the last couple of months—and for very good reasons. Home to one of the finest Japanese dining experiences in Singapore, this sushi restaurant located in Marina Mandarin Singapore is one that we find ourselves constantly returning to for a sensorial omakase meal.

After receiving such an overwhelming response towards their dinner omakase last month, Sushi Jiro is now making it available for lunch as well! And the deal of a free upgrade for ladyironchef’s readers remains—you enjoy the 8-course omakase at the 6-course’s price of S$180++, and the 10-course at the 8-course’s price of S$220++. This is yet another wonderful chance to experience Chef Kenji’s famous omakase if you haven’t already.

Under the lunch set, one of the restaurant’s proudest curations is the Sushi Course (S$100++) and the promotion for our readers is extended—quote ‘ladyironchef’ and you pay only S$80++ for this grand platter. These promotions are available from now until 28 February (excluding 14 Feb 2018).

Kicking off the omakase is Shirauo (icefish), a seasonal item that is best eaten between November to March. Served simply with a light soy sauce and garnished with grated radish over top, this dish is a great way to begin the meal with its soft, salty and mildly bitter notes.

ASSORTED SASHIMI

Right after you down the starter—and we reckon it’ll be quick—what Chef Kenji presents you is an assortment of sashimi comprising Chutoro (medium-fatty tuna), Kinmedai (golden eye snapper), Buri (wild yellowtail) as well as a seasonal special, Sayori (needlefish).

A tantalising mixture of flavours and textures, this sashimi platter promises to bring joy to your taste buds from the buttery tuna to the firm and clean tasting needlefish.

ASSORTED NIGIRI SUSHI

Whether you opt for the 8-course or the 10-course, the nigiri options will most definitely leave you craving more. Boasting a fine selection of fresh fish, the 10-course omakase comes with all of our favourites from Maguro (tuna), Hirame (flounder) to even the Rolls Royce of tuna, the insanely fatty Otoro.

Many of their nigiri options may change depending on the season and you can trust that Chef Kenji makes it his personal commitment to only serve fish that is at its seasonal best.

OTORO PREPARED IN 3 WAYS

Only available as part of the 10-course omakase, a platter of otoro prepared in 3 ways is one to get you drooling in anticipation.

Torched till a slight char develops, the otoro aburi gives off a nuance of smoke and a buttery finish on the tongue. The nigiri version allows diners to truly appreciate the sheer melt-in-your-mouth texture that is otoro and last but not least, the sushi rolls give you a more rounded out flavour with the seaweed providing a backbone of umami.

As we mentioned earlier, the menu at Sushi Jiro never remains the same for long, especially during periods of the year where certain ingredients are at their seasonal best.

During the spring season between March and April, ark shell clam, firefly squid and bamboo shoots are all ingredients at their peak and are what gave Chef Kenji the inspiration for creating this beautiful creation that sees a combination of the three mixed in a delicate yet umami-packed dashi jelly.

WAGYU BEEF

Exclusive to the 10-course omakase menu is the wagyu beef. Grilled over charcoal, the wagyu develops a lovely smoky crust that complements the nutty qualities of the intense, beefy flavours exceptionally well.

The marbling on the wagyu speaks volumes, not only of the quality of the meat itself but of the quality that Sushi Jiro guarantees.

IKURA AND UNI BOWL

One notable dish to look out for is their signature Ikura and Uni Bowl. Expect a combustion of complex flavours from two highly-prized ingredients—ikura (roe) and uni (sea urchin).

Given the insane portion of ikura, every mouthful comes with a salty, pleasantly fishy explosion and the uni possesses a smooth, custard-like appeal that boasts a briny ocean taste.

In light of all the rich, briny flavours that have taken up residence on your palate, a good dish to have to wash it all down is the clam soup (only available in the 10-course menu). Made with a base of dashi (and possibly kombu as well), the delicate soup is every bit as comforting as a fireplace in winter.

For the 8-course however, diners will get to enjoy the Dobin Mushi, which pretty much features the same soup broth minus the clams. Instead, the Dobin Mushi comes with a variety of ingredients such as chicken and mushrooms.

What better way to end a heavy meal than with something sweet? The 10-course features a ripe muskmelon served over ice and the 8-course ends off with ice cream with a red bean cake—both of which are sweet and refreshing.

SUSHI JIRO SINGAPORE’S LUNCH SET SUSHI COURSE

If you find it difficult to have a full-on omakase meal during lunch due to time constraints, consider also Sushi Jiro Singapore’s Sushi Course Lunch Set (S$100++) that consists of a starter, chawanmushi, 8 pieces of seasonal sushi, negitoro and ikura rice, miso soup and dessert. This is our favourite lunch set, yet.

The 8 sushi varieties we had in February were Hirame (flounder), Kinmedai (sea bream), Buri (wild yellowtail), Ebi (prawn), Kamasu (barracuda), Maguro (tuna), Kohada (anchovy) and our personal favourite, Chutoro (medium fatty tuna belly).

But do note that the variety might differ because every day’s highlights depend on the fish they import from Tokyo.

We’ve shared our love for this Sushi Course Lunch Set a few months ago and many of our readers tried and loved it too. If you haven’t had a go, quote ‘ladyironchef’ to enjoy this set at a special price of S$80++ for the month of February.

Both the Sushi Course Lunch Set and Omakase promotions are available for the entire month of February, excluding 14 Feb 2018. Please make your reservation via Sushi.jiro@sushijiro.sg.

Sushi Jiro Singapore
6 Raffles Boulevard
#04-600 Marina Mandarin Singapore
Singapore 039594
Tel: +65 6445 3055
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Esplanade

This post is brought to you by Sushi Jiro Singapore. 

We had one of our best Japanese meals this year at Ginza Yoshihiro.

And this is one new Japanese restaurant in town that you definitely must know about. With over 30 years of history, Ginza Yoshihiro first started their family legacy at Ginza, Tokyo. Priding themselves on their signature specialty oden, the Japanese restaurant enjoys great popularity and is now spreading the love of Japanese food in Singapore.

Ginza Yoshihiro at Marina Mandarin Hotel is everything we want in an authentic Japanese restaurant, and if not, more. We dare say it is one of the best new Japanese restaurants in Singapore.

As mentioned earlier, Ginza Yoshihiro sits within Marina Mandarin Hotel. One might be influenced by the common perception that restaurants sitting within a hotel property is “bad and touristy”, but Ginza Yoshihiro will defy this social misconception.

There is almost no restaurant in Singapore that specialises in oden – a healthy dashi broth with different ingredients such as boiled eggs and fish cakes – and Ginza Yoshihiro might just be the first. And the best.

Ginza Yoshihiro boasts a modern-cum-traditional facade. There is a stylish bar area where you can indulge in premium whiskeys and sake, and you can have your meal the traditional way – either at regular tables or at the communal sushi counter where you can watch the chefs in action, or in a private room (which requires advanced booking).

Helmed by Chef Nishioka, who was formerly the chief sushi chef at Hide Yamamoto, the Singapore outpost of Ginza Yoshihiro will not disappoint you.

We had one of the best Japanese meals here, and because Chef Nishioka has such a flare with performing with his knives and whatnot, we were entertained throughout lunch as he prepared our dishes and chatted with us about Japanese cuisine.

Here at Ginza Yoshihiro, the oden is a definite must-try. With zero fat content altogether, the broth is a light one that comes with a distinct sweetness, and the classic serving (served with every set meal) comes with a stunning centrepiece of a tomato.

Yes, it is a tomato! By smashing the tomato and pressing it into the soup, the oden is naturally sweetened and has a tinge of tanginess. The oden comes in different variations, and if the classic one is not enough to satisfy you (which we doubt), opt for the a la carte ones which feature add-on ingredient choices such as king crab legs, Kagoshima beef and a variety of fresh fishes.

It is brilliant how a simple oden can be glorified when cooked with premium ingredients, and that is the beauty of Ginza Yoshihiro’s signature oden – that the broth base is sweet, and can be transformed to just about any flavours with your preferred choice of ingredients while still retaining the distinct dashi aftertaste.

Now, bring your attention to the lunch sets. They may not be the “cheapest” sets, but they are definitely superb value for quality Japanese food.

If you are feeling particularly hungry and want to treat yourself to an exquisite meal, we suggest the Sushi Gozen (S$88) set. All of the set meals here come with an appetiser, the signature oden and dessert of Japanese ice cream. You get a big variety of Nigiri sushi that ranges from Bluefin tuna maguro to fresh and creamy uni (Sea Urchin). No fuss; just classic sushi prepared with fresh imports from Tokyo’s Tsukiji market, with the finest slicing skills by the sushi chef.

The Tempura Gozen (S$52) set comes in a generous portion. With a tempura platter that comes with their signature jumbo prawns (they are really huge and meaty!) and vegetables, the tempura is served with a side of matcha salt that is quite the best complement for the deep-fried goodies.

How good does the Oden Wagyu Gozen (S$58) look? The signature oden is prepared with strips of Kagoshima wagyu, daikon and konnyaku. You do the same – smash the tomato in to the soup, then eat them altogether for a lovely sweet and tangy taste.

And of course, our love for chirashi don never dies. The Bara Chirashi Don (S$38) is our favourite lunch set – with a bed of extremely fresh cubed sashimi atop sushi rice, this bowl is really worth your money. Lunch is definitely satisfying with this bowl, oden and dessert.

When Chef Nishioka whipped out the huge piece of Bluefin tuna to be sliced into sashimi, we stopped eating and just stared at him while he swished his knife. He perfectly ‘dissected’ and produced three perfect sections of Ootoro, Chutoro and Akami; the first being the fattiest and most prized, and the last being the leanest and most common cut.

Have a hankering for fresh tuna sashimi? Now you know where to head to. The fish are flown in every 2-3 days, and prices here for sashimi are also kept reasonable so that patrons have access to the best from Tsukiji Market.

Dinner at Ginza Yoshihiro is most befitting with their Omakase sets. ‘Omakase’ simply means to let the chef decide. The dishes served vary all the time, but they are often creative presentations and interpretations of the season’s ingredients. You can choose from a couple of sets starting from S$148 per person.

You get a total of 9 courses including desserts, and we guarantee you will be so pampered by the chef and his generosity.

On the month that we went, the seasonal ingredient was shirako, or in layman terms, cod fish sperm. Sure, it sounds every bit intimidating, but this odd dish was surprisingly tasty with a delightful creamy texture.

That is what we love about omakase – that in the sheer unpredictability lies excitement and anticipation, and the dishes and ingredients will surprise you. It is like signing up for a mystery present and discovering new favourites that you wouldn’t otherwise order on your own.

The sushi platter was one of the highlights of our omakase meal. As with the Sashimi platter, it features generous strips of various in-season sashimi atop vinegared rice.

You see, omakase need not mean anything scary or out of the norm. The dishes can come in the simplest form of Japanese cuisine, with the aristocracy simply lying in the most forgotten aspect of Japanese cuisine – the art of slicing.

Ginza Yoshihiro has won our hearts in every aspect. And it is going straight into our list of all-time favourite Japanese restaurants in Singapore.

Ginza Yoshihiro
Marina Mandarin 04-600
6 Raffles Boulevard
Singapore 039594
Daily: 11.30am – 3pm, 6am – 10.30pm
Tel: +65 6734 8842
Nearest Station: Esplanade

This post is brought to you by Ginza Yoshihiro.

Ruth’s Chris Steakhouse is quite a household name among steak lovers, with over 130 restaurants worldwide. It’s rich history dates back to almost half a century ago, when a single mother mortgaged her home to buy a neighbourhood restaurant called Chris Steak House. And the rest, as they say, is history.

Fast forward 50 years, and Ruth’s Chris has managed to find its way onto our shores. The restaurant, like the rest of the Marina Mandarin Hotel, is dimly lit and cosy. There is no fancy tableware or glitzy décor to speak of and is reminiscent of an authentic American steakhouse.

If your partner loves steak, why not surprise him/her with a dinner here during Valentine’s Day?

We knew we were off to a good start when we caught a whiff of the Cajun Style Crab Cakes ($35), two generous hemispherical mounds that came sizzling in a fragrant herb butter, each packed firm with succulent crab meat tasting like they came fresh from the sea.

The sauce stole the limelight in our next appetiser of BBQ Shrimps in Creola Butter ($35). “You must have it with the bread,” our waiter told us, pointing to the pool of sauce of the BBQ shrimps. Good advice, as it would have been a sin not to mop up the lusciously creamy reduction, almost like a thicker version of good lobster bisque. If we were to nitpick, we didn’t exactly enjoy the alkaline shrimps, which were unremarkable.

For all the rave reviews, it’s inevitable that we had high expectations of the steaks which were fortunately met, if not surpassed. We had the Filet Mignon ($85) and the USDA Prime Ribeye ($85 for 340g) done medium rare, both of which were exceedingly tender, pink and fully packed with beefy juices. The former is slightly more forgiving on the conscience and would please those who appreciate a leaner cut. But go for the Ribeye; it is happiness on a plate as the beautifully marbled cut literally melts in your mouth.

The idea that good beef should only be seasoned with salt and pepper sits well with us; there’s no better way to fully savour what is said to be the top 2% of America’s beef than to have it unadulterated.

Unless you are one who needs the obligatory greens or carbohydrates, we’d advise passing on the sides. The Asparagus with Hollandaise ($25) and Steak Frites ($25) we had were unspectacular and boring. You’d be better off saving whatever precious stomach space you have left for something else.

To wrap up the meal, go for the Cheesecake ($25) and the Banana Cream Pie ($25). The banana cream pie was an absolutely stunning, with each slice of banana encased by a thin layer of crispy, caramelized sugar atop dense cold cream, and then a buttery tart that held everything together perfectly.

There is nothing fanciful about the Cheesecake, just an honest, no-nonsense version that is pretty much the epitome of this American classic. In other words, it was rich, it was creamy, and it was huge. So much so that we had to surrender a quarter of the way through.

There’s no shortage of steak restaurants in Singapore, and to make us excited over one takes more than just good food, yet Ruth’s Chris does just that. It impresses with authenticity and needless to say, the steaks are spectacular. The only downside is the rather steep pricing. But dining at Ruth’s Chris is more than just a meal; it’s the experience of dining in this widely acclaimed steakhouse that has served and impressed steak lovers worldwide.

Ruth’s Chris Steakhouse
6 Raffles Boulevard
Level 4 Marina Mandarin Hotel
Tel: +65 6336 9093
Daily: 11.30am – 3pm, 5.30pm – 11pm
Note: This was an invited media tasting.

Words by Sarah Lim, photographs by ladyironchef