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liontehleh What we went all the way to the distillery for - just 15ml of this. The distillery guided tour is free and provides English audio guides, and best of all, finishes off with a tasting session offering a glass of Hakkushu and Yamazaki each. The most disappointing thing is that all of the whiskies, even 12 yrs, are out of stock. 11min

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12min eelyn1217
Normal Eelyn Chan
eelyn1217 Waaahhhh so cute! 現在很少看到媽媽會這樣抱自己的孩子咯。 12min

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missmandyy By Chef Emmanuel Stroobant: White miso, steamed gindara cod

Chilean sea bass fillet is brushed in miso prior to being wrapped in daikon and steamed, bringing its umami flavors up a notch. Deep fried baby nasu, kinome rice ball and wild shiitake poached in its own broth, sit in a moat of seaweed emulsion that adds to its sweetness.

By far my favorite dish on the menu... until the next dish arrived.
13min

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missmandyy By Chef Emmanuel Stroobant: Momotaro tomato confit

Momotaro tomato confit that's blanched and diced, semi-confit in olive oil, herbs and sugar, and drizzled with house-made almond oil.

Butan prawns are poached and marinated in dashi for that deliciously appetizing umami flavor, alongside creamy slabs of uni that sit on a splash of smoky nasu purée.

Thousand island snow rounds it off, quickly melting into a dressing that blends harmoniously into the dish so you get cold, warm, sweet and salty notes all in one bite!
14min

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a.asyrf # @amirull.asyraff 32min

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