Travel News - TOKYO – I am on the eighth course of my omakase dinner, watching the chef set glistening tuna on freshly pressed mounds of vinegared rice. My daughter is getting restless at the sushi counter, having finished her child set meal. Breezily, I wave my three. Read more at www.tnp.sg
Where to find Basque pork yakitori, deep-fried scallops, rhubarb dorayaki, mushroom tempura, specialty coffee flights, and an entire street dedicated to Tokyo’s take on okonomiyaki
One taste of wagyu transformed Sam Chua’s life. The co-founder of wagyu fine-dining haven Black Cow came to savour beef relatively late in life – on a trip to Tokyo in her 20s. There, at the century-old Ningyocho Imahan, she had her first-ever taste of wagyu in sukiyaki and shabu-shabu. It was a ‘transcendental experience’, she says – but one.