Torafugu Tei
2-14-15 Nishi-Asakusa, Taito-ku, Tokyo
Finally, I found the drive to write for the Tokyo restaurants that I have been to in December 2016; it should be the 8th time in Japan but Tokyo seems to be the most exciting city to be in (though most might disagree and opt for the more scenic Hokkaido or historically richer Kyoto), as it definitely is still the top city in Japan when it comes to FOOD (stamped and chopped). A major throwback but this puffer fish restaurant or Torafugu Tei is one that I felt compelled to give a review on. Not any Michelin starred, not even an old restaurant with any history to brag about, but just really a chain that perhaps most Singaporeans would shun away from as they are usually perceived as less authentic. And as we kept passing by the live puffer fish tank as we take the same metro station daily, we googled, a decent puffer fish kaiseki dinner for just about $70?, we just need to give this a try! IT IS A STEAL!
And so there our kaiseki started with the chopped fish skin; bouncy, springy – the kind of consistency that we love as you dip into the cold refreshing yuzu shoyu. Delicious!
The sashimi was the one I was greatly looking forward to as this caught my palates when we had our first experience in the only fugu restaurant in Singapore. A thicker and tougher texture it has, the sashimi is a test of the chef’s knifing skills as only the translucent ones would be palatable. Indeed, this was of the right thickness, thin enough for the blue to be seen and with the zesty lime and refreshing greens, it was just perfect.
I am just so amazed by the huge variety of delicacies that a huge puffer fish could be turned into. KFC? no it isn’t though it has the consistency of chicken with a super fragrant fried batter tightly wrapped around it! 
A wefie needed here as we have enjoyed everything thoroughly so far.
And the main dish – that vibrant hotpot we had. So simple, yet made so delish easily by the freshest greens and I have to say, I was a little taken aback and saddened by the twitching fins as I guess they were freshly butchered in the kitchen. Then again, this hotpot felt very comforting on a cold wintry night.
Waiting patiently for it to boil!
And at the end of the meal, it will be turned into an egg porridge. Simple, comforting and light tasting yet still maintaining that delicate balance.
A simple ice cream dessert to round off the wholesome meal!
Its price point, the quality, they both are just incredulously perfect that you can’t reject!
Verdict: An excellent restaurant. 4.2/5.
An intriguing tea place, though located far from central Kyoto, was operating on a full house even at 5pm when we arrived (just an hour before it closes). And if you think google map might have gotten it wrong as you walked through the quieter residential streets, Saryo Suisen 茶寮 翠泉 could indeed be aptly described as a “hidden” gem. Focusing mainly on the more popular matcha and hojicha flavours, every dessert is as impeccable as you could have imagined for the other tea houses around Japan, but Saryo came across as unique with its creative take on some desserts! Behold the gloop!
Apart from the common parfaits, what caught the foreigners’ (we were actually the only gaijin there) as well as the locals attention was this blob of Matcha Gloop. Its texture – a hybrid of mochi and jelly; with the stretchiness of mochi skin but could be separated more easily. Lashed with the adequately sweet brown sugar sauce and eating it with the partially mashed red beans and lightly salted yellow bean powder, this dessert tasted familiarly unfamiliar. pretty delicious! ¥630.
This Suisen parfait, as luscious as it looks, does indeed taste satisfyingly good! A melting soft serve that is intense in its matcha flavour, with a light bitter taste that cuts through the other sweeter elements, topped with some fluffy Matcha pancake, and a crispy quality Matcha waffle roll. Very well executed indeed.
Saryo Cake Set served with the fluffy Matcha swiss roll that has been piped beautifully with the strong tasting matcha cream. ¥800.
And ending the whole afternoon tea with the decadently rich classic Hojicha and vanilla ice cream. ¥780.
Looking more local than my apparently gaijin friend, he was the one who placed all the orders fluently! Definitely a fun tea place for all of us, especially so when that gloop was served to us.
Quite a difficult find again this single starred restaurant is; hiding away along a super narrow alley perpendicular to the bustling main street, it is really easy to miss it if you forgot to make that sharp turn. Though not exactly coming across as an exhilarating, bold restaurant, its stellar and spot on presentation at Gion Namba なん波 did invite some exclamation from us. 3 lunch sets given and the cheapest one at around 5000円 was chosen.
The first course – Creamy Shirako Fish milt with tofu and kombu looking gorgeously vibrant already, was cut through by the lightly tart chilled tomato puree and yuzu zest. Very beautiful bowl, appetite perfectly whetted.
Clear soup with hints of yuzu, as again, commonly expected in almost any Kaiseki restaurant in the Kansai region, Michelin or not. Still delicious and refreshing in its own right but the largely similar taste is starting to turn monotonous. The squid paste ball with shrimp and ginko nut encapsulated within though, was beautifully textured.
Sashimi – Tai Sea Bream, squid and yellow tail with kikuhana (yellow flower). You know the yellow tail has been aged really well when the broken down proteins (into amino acids) melt sweetly in your mouth.
Fried fish, Shredded kani crab meat, Mackerel sushi, shellfish with mentaiko, topped with the huge yellow ginko leaf symbolic of the autumn season. Precision, accuracy, and balance, all three attributes found in the multi-faceted flavours, yet not confusing at all.
Chawanmushi as a course? It definitely has got to take some guts to present a seemingly insignificant dish that is ordered usually as side dishes from chain Japanese restaurants as a course. And boy we understood why. Uniquely prepared as a semi-broth with a less starchy consistency, the ingredients used were meticulously prepared as the grilled Mackerel fish hidden within tells it all, while sweet potato was added to give it the adequate sweetness.
Steamed rice with small fish, perfumed lightly throughout by the kikuhana yellow flower.
Smooth, refreshing yuzu sorbet made special with a faint bitterness that complemented beautifully the mushy sweet persimmon.
Red bean manju with the super bitter, anti-oxidant packed matcha to end the meal beautifully.
Hailing from Tokyo Shinjuku area, Tempura Tsunahachi てんぷらつな八 has made its way across 450km and landed itself in this ancient city Kyoto. No long crazy queues but just a short wait as it was operating on a full house even at 1.30pm, this was indeed a good stumble. Located at the top of Kyoto Takashimaya, it makes navigating so much easier as compared to the very hidden restaurants out on the streets. To find out more about this place, you could click 
This tendon easily forms a satisfying bowl for hungry men like us as atop the perfectly cooked Japanese pearl rice, boasts a generous load of tempura seafood. Fried to an addictive crisp, the batter used here was a winner as it is thicker than the usual lighter tempura, rendering it a heavier taste. And as for the tantalising toppings: a huge slab of moist anago, chewy block of squid, and of course fresh succulent prawns. So beautifully fried without undermining the freshness of the ingredients, these sets were definitely worthy at ¥2400.
I’m not too sure about this as my tempura felt perfectly balanced and wholesome already but for those who wish to intensify the taste, then some interestingly flavoured salts are available by the side. Reading off from the tag of those I know, you have wasabi salt, kombu salt etc etc.
Yeah, a thoughtful glass of tomato palate cleanser at the end of the meal to wash the grease off!
And that’s me and the satisfied buddy! Great meeting you after half a year!
As my previous michelin kaiseki experience seems to suggest that the flavours in Tokyo are much bolder and electrifying than the Kansai region, we took a gamble and decided to break away from tradition. Paid a visit to a Spanish-Japanese fusion Michelin restaurant this time round, and it was the best Michelin experience during this entire trip, partially due to our familiarity with the Kansai palates that made those meals, good in their own right but slightly less exciting. Fujiya 1935***, one of the four restaurants in Osaka with the highly coveted three stars, was where the memories were made. With only one menu that changes seasonally, this Autumn one ¥15000 took us through an exhilarating ride that lasted for 2.5h, after which we could only crave for more.
Longtooth Grouper from Nagasaki and Shimonita Leek – Simmered together with tomatoes and a little bit of olive, this broth, perfumed thoroughly by the sweetness of the grouper, tasted light yet extremely refreshing.
Soft Cod Roe and burdock with Autumn truffle – With a little bit of chilli spice cutting through the heavier burdock soup, the flavours of the fried burdock and flamed cod roe has been lifted beautifully.
Spaghetti, Tanba wild boar and carrot sauce – It was only a small tasting portion but the porky umami-ness exuding from the light creamy spaghetti was unforgettable.
Simply foodolicious! おいしい! 好吃! 맛있는! délicieux! delicioso! 好食! 