WAttention Singapore vol 9

W O N D E R L A N D J A PA N MICA(P)006/12/2011

www.wattention.com

ISSUE 09 Spring 2012

BLOOMING SEASON HAS COME 桜の季節

INDULGE YOURSELF IN PINK IN JAPAN Kitami: THE BEST OF EVERYTHING SHORT TRIPS FROM TOKYO KAGOSHIMA: PARADISE PRODUCES FINE FOODS

Watami Singapore brings you

availa ble no w

18 Ap till ril

NEW SEASONAL DISHES Featuring Authentic Oyster Dishes

Kaki Nabe

17.8

かき鍋 Oyster Hot Pot with Assorted Vegetables

Kaki Fried (2 kinds of original sauce) カキフライ Deep Fried Oyster

9.8

Asari Sakemushi

7.8

あさりの酒蒸し Clams Cooked in Japanese Wine Sauce

Kaisen Nira Chijimi

8.8

海鮮ニラチヂミ Pan-fried Seafood & Chinese Chives

Kankokufu Nori Maki

7.8

Choco Banana Crepe

韓国風海苔巻き Korean Style Pork Roll Sushi

5.8

バナナチョコ Banana Crepe with Choco Ice

ION ORCHARD BRANCH

CENTRAL BRANCH

RAFFLES CITY BRANCH

JUNCTION 8 BRANCH

J CUBE BRANCH

ION Orchard #B3-23, 2 Orchard Turn, Singapore 238801 Tel: (65) 6509 9366 Operating Hours: 11:30am to 10pm

6 Eu Tong Sen Street, The Central #03-82/83/85/102/108/109, Singapore 059817 Tel: (65) 6323 3398 Operating Hours: 11:30am to 11pm

252 North Bridge Road, B1-06/07, Raffles City Shopping Centre, Singapore 179103 Tel: (65) 6336 2425 Operating Hours: 11:30am to 10pm

9 Bishan Place, #01-33, Junction 8 Shopping Centre, Singapore 579837 Tel: (65) 6258 3577 Operating Hours: 11:30am to 10pm

(Coming in April 2012) # 01 -17 J Cube, 2 Jurong East Central 1, Singapore 609731 Operating Hours: 10am to 12am

We accept reservations at The Central and Raffles City Branches only. ● Prices are in terms of Singapore Dollars. / 表示価格はシンガポールドルになっております。

● The pictures are only for reference. / 写真と異なることがございます。

● All prices shown are subject to 10% service charge and 7% GST. / 当店では、サービス料として別途ご利用金額の 10% と消費稅 7% をいただいております。

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www.watami.com.sg

© 2012 Watami Food Service Singapore Pte. Ltd. FA12.SG.WTN.A4-1202

Hotel Metropolitan Sendai

Tsurunoyu Onsen

Kotaki Onsen

Tachineputa no Yakata

Ikikaerinoyado Takinami

Hanamaki Onsen

a land full of smiles

TOHOKU

TO HOKU TOUR I SM PROM OTION ORGANIZATION h t t p ://www. to h o kukanko.j p/

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Publisher Yasuko Suzuki Minook International (S) Pte Ltd 2B Craig Road Singapore 089662 Tel: (65)6324-2127 E-mail: info@wattention.com

contents

Editor in Chief Naoki Kiyota

FEATURES

Sub Editor in Chief Ayako F Sogo

06 INDULGE YOURSELF IN PINK, IN JAPAN The Sakura Guide: Where to go, what to do.

10 THE BEST OF EVERYTHING Bona-fide wonders of culinary and nature, Kitami, East Hokkaido.

14 SHORT TRIPS FROM TOKYO Tokyo is maybe the first destination for many visitors to Japan, but it shouldn’t be the only one.

20 KAGOSHIMA: PARADISE PRODUCES FINE FOODS Enjoy delicious and safety-assured Kagoshima delights right here!

30 RAMEN, THE SIGNATURES WAttention presents the best Singapore ramen shops.

REPORT

26 FIND JAPANESE FINE FOOD OISHII MONTH COLUMN

19 HOW TO BE A GOOD TRAVELLER 35 FINE DINING FEATURE 36 A DELICIOUS JAPANESE RECIPE TO COOK AT HOME Cover photo: Aizu Tsurugajo Castle, Fukushima

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··· Writer and Editor ··· Writer ··· Illustrator ··· Graphic Designer

Special thanks to Aizuwakamatsu Kanko Kosha JNTO Singapore office 本誌に関する日本国内でのお問い合わせ先 和テンション株式会社 Tel: +81-3-6418-5701 Fax: +81-3-6862-6760 E-mail: infotokyo@wattention.com WATTENTION is a publication of Minook International (S) Pte Ltd. All articles published are in good faith and based on bonafide information available to The Publisher at the time of press. The Publisher accepts no responsibility other than that stipulated by law. The Publisher also accepts no responsibility for unsolicited manuscripts, transparencies or other materials. All rights are reserved and no part of this publication may be reproduced in part or full without the previous written permission of The Publisher. Neither can any part be stored or recorded, by any means. The opinions expressed in The Publication are those of the contributors and not necessarily endorsed by The Publisher.

This publication and the name are owned solely by Minook International (S) Pte Ltd, 2B Craig Rd, Singapore 089662. Email: info@wattention.com.

WATTENTION is published bimonthly and distributed throughout Singapore. Trademarks and copyrights for all other products, logos and depictions contained herein are the properties of their respective trademark and copyright owners.

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What’s New in Singapore

Attention All Gourmands WAttention and Mangosteen Club jointly announce the launch of the Singapore Gourmand Club – a society for gourmands, epicureans and anyone who just loves dining.

After signing up, you will receive information on exciting gourmet events and promotions via our e-newsletters. We will also invite you to our special events, such as wine tasting and food pairing. What’s more, there is something unique about our club. Since we are a publisher of magazines focused on Japan, we have built a strong net-

work among Japanese food and beverage businesses in Singapore.

Hence, we will be planning a lot of Japan-related events, such as sake tasting and Japanese regional food sampling.

Membership is free, and registration is as easy as pie. Simply go to the link below, fill in the information, and voila ~ you’re instantly a member of the Singapore Gourmand Club!

So what are you waiting for? Sign up now and open up a whole new world of gastronomic experiences!

Register here:

www.wattention.com Terms and conditions: Aspiring members must be above 20 years old, love dining and be able to handle alcoholic drinks.

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The SAKURA guide: Where to go, what to do

Cherry blossoms holds a special place in the Japanese mind. Discover how you can share in this special cultural phenomenon.

Why is this humble flower so popular with the Japanese?

Late March and early April are some of the best weeks to visit Japan, as you are very likely to arrive at the height of the Sakura (cherry blossom) season. Somei Yoshino (Prunus yedoensis) is the bestloved variety. Originally cultivated in the late Edo era, they are now to be seen all over Japan. It’s interesting to note that all of these thousands of Somei Yoshino trees originate from just one tree - it doesn’t form seeds, so can only be propagated through cuttings. Because they are essentially all the same tree, they come into full blossom within the space of just few days, covering whole regions in dreamy blush pink.

The casual observer would be forgiven for thinking that the Japanese are obsessed with Sakura. As soon as the cal-

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endar hits March, the weather forecasters start predicting when the blossom will arrive in each part of the country, streaming webcams are set up, and everyone on the street and in the offices begin to plan their Hanami (flower viewing party). Famous Sakura viewing spots like Ueno Park (as shown on this page) will be packed with literally hundreds of thousands of people at the peak of the display.

So, why is this humble flower, a poor relation from the rose family, so popular with the Japanese? It is indeed breathtakingly beautiful. It is one of the earliest flowers to arrive, announcing the start of Spring. However, the root of this love probably lies in the way it blooms.

Sakura, especially the typical Somei Yoshino, flowers for just few days or so. It

is a flower with a very intense beauty, but one that is fleeting and ephemeral. As the flower dies, it produces a rain of flower petals, known as Hana Fubuki (flower snowfall), as it resembles falling snowflakes. This fits with the Japanese aesthetic of beauty; there is a philosophical parallel understood by the Japanese that relates to the meditation behind the Samurai’s ritual Harakiri. The philosophy says that life is fragile and inconstant, everything is transient. Don’t cling to it. Remain detached.

Learn from the way the Sakura blossoms.

In this feature article, we are going to introduce you to some recommended Sakura spots in Japan. Check the weather forecast for blossoming predictions, or ask any Japanese friend when is the best day to go for Hanami. Remember to bring

Indulge Yourself in Pink, in Japan Hanami by night is another way of enjoying Sakura a packed lunch and a picnic blanket. Beware, some spots are enormously popular, and you may end up watching the back of people’s heads! If that is the case, find a quiet park or a river bank near you. There should be one or two Sakura trees, and beneath them you can enjoy your own tranquil Hanami moment. Submerge yourself in the pink haze. Try to meditate. It’s an almost spiritual sensation.

Ueno Park One of the first western style parks open to public in Japan established during the 19c. It is probably the most popular spot for Hanami (flower viewing party), with more than 2 million visitors in a week.

Ikenohata 3-chome, Ueno Koen, Taito Ward, Tokyo http://www.kensetsu.metro.tokyo.jp/toubuk/ueno/ index_top.html (Japanese only) approx. 1 minute walk from Ueno Station on JR Yamanote Line.

Even before the arrival of modern electrical illuminations, Yozakura (or night viewing of the sakura) was regarded as a tasteful way to enjoy the cherry blossoms. The pale pink petals reflect back even the faintest

of lights and people would enjoy the sakura illuminated by candle light or even just by the moonlight.

Nowadays many Hanami spots have introduced illumination systems and Yozakura viewing is becoming more and more popular.

Even though it gets quite warm during the day at this time of the year, the temperature tends to drop a lot in the evening, so don't forget to bring warm clothes with you when you go to view Yozakura.

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Sakura Map Cherry blossoms bloom only for about a week each year, yet the exact timing of this mysterious beauty is still unpredictable, even with the latest technology.

Luckily, the country stretches from north to south, allowing us to enjoy it for a few

months starting from Okinawa in February all the way to Hokkaido in May. Chosen from among the countless famous sakura viewing spots around the country, these allow you to enjoy the precious blossoms from now until mid-May!

AK ITA

Enjoy Sakura from the Moment You Arrive!

If you are arriving at Narita, step out of Terminal 1 into a walkway with dozens of cherry trees for an instant experience! Arriving at Haneda? The monorail into the city takes you along a stretch with outstanding blossoms!

AOMORI

Kakunodate Late April to early May 400 cherry trees make a 2km-long pink tunnel by Hinokinai River and nearby Samurai houses get decorated in pink as well. Evening light up from 18:30 to 22:30.

Access: 20 minutes by walk from Kakunodate station.

TEL: 0187-54-2700 http://www.city.semboku.akita.jp/en/index

N agan o

Hirosaki Park

Garyu Park in Suzaka Mid-April

Late April to early May

One of the 100 best spots in the country, located in the cultural town of Suzaka with many interesting museums!

The majestic view of Hirosaki Castle with 2,600 cherry trees and their reflection on the moat is truly breathtaking. Evening light up from dusk to 23:00.

Access: 20 minutes walk from Suzaka station 2-4-8 Garyu, Suzaka, Nagano TEL: 026-215-2225 http://www.suzaka-kankokyokai.jp/

Access: 15 minutes by bus from Hirosaki station.

1 Hakugin-cho, Hirosaki, Aomori TEL: 0172-37-5501 http://www.hirosaki.co.jp/

Matsushima

YA MA NA S HI

Late April to early May You can enjoy both cherry blossoms and the view of beautiful Matsushima Bay at Saigyo Modoshi no Matsu Park.

M I YA G I

Fuji-View Hotel Late March to early April View the two things Japanese people are forever in love with; Mt. Fuji and cherry blossoms in their beautiful garden. Evening light up from dusk to 22:00.

Access: 5 minutes by taxi from Matsushima Kaigan station. Matsushima Inuta, Matsushima-cho, Miyagi, Miyagi TEL: 022-354-5708 http://www.town.matsushima.miyagi.jp/

Access: 10 minutes taxi ride from Kawaguchiko station. 511 Katsuyama, Fujikawaguchikomachi, Minamitsuru-gun, Yamanashi TEL: 0555-83-2211 http://www.fujiview.jp/

Sankeien Garden Late March to mid-April

Fujieda Konpirasan Late March to early April 1,000 cherry trees make up a 2km-long fantastic cherry blossom tunnel around Konpirasan!

Access: 10 minutes from Fujieda station by bus.

Shida, Fujieda, Shizuoka TEL: 054-647-1144

S H I Z UO KA

Enjoy the blossoms in this meticulously-designed traditional garden!

Evening light up until 21:00.

Access: 10 minutes by bus from Negishi station. Admission fee: adult 500 yen. Opening hours: 9:00 – 16:30 (entrance until 20:30 during light up). 58-1 Honmoku Sannotani, Naka-ku, Yokohama, Kanagawa TEL: 045-621-0635 http://www.sankeien.or.jp/

K AN AGAWA

T O KY O Chidorigafuchi Late March to Early April A popular spot to enjoy the blossoms from the water.

Beautiful evening light up from 18:30 to 22:00.

Access: 5 minutes walk from Kudanshita station Kudan Minami, Chiyoda-ku, Tokyo TEL: 03-3292-5530 http://www.kanko-chiyoda.jp/

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We sincerely thank you for all your support.

Now, we are ready to welcome you.

Just like the cherry blossoms which are in full bloom, we have rose up again after our recovery process.

SENDAI CITY Where the sun rises and owers bloom

For SENDAI traveling information, visit "http://www.sentabi.jp/1000"

The Best of Everything Soothing Summer Trip in Japan

Bona-fide Wonders of Culinary and Nature, Kitami, East Hokkaido

Tannocho Town, Kitami City

Starter, Bracing a Scent of Mint in Kitami Been there, done that. Enjoying great seafood and lamb in Sapporo, immerse yourself in powder snow and enjoy apres in Niseko, experience a stunning view, a.k.a. a "wow" moment from Mount Hakodate in Hakodate... Hokkaido has always been a magnet to travelers from all over the world, seeking for the best of everything – nature, food, and onsen.

Adding to these elements, Japan's prominent asset, hospitality, perfects the entire experience of Hokkaido.

As a matter of the fact, most of Hokkaido experiences, currently known to people, are concentrated on the west side of the big island. The east side, also known as Okhotsk, is a home of Shiretoko Peninsula, the World Heritage Site.

Other spots, Kushiro, Abashiri, and Akan, are a source of overwhelmingly great dining and nature experience.

Kitami City, the biggest city in Okhotsk Area, is a hub of East Hokkaido.

To get the fascination of the east started, this is the place to be.

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Let's start off with a hidden truth of Hokkaido – East Hokkaido is a land of herbs. Before the World War II, Kitami, the hub of Okhotsk, dominated the production of mint. Overwhelmingly 70% of the world's production came from the city. Nowadays, a trace of this history can be witnessed in a form of garden. The City of Kitami is promoting the city as "A City of Scent and Beauty", plantation of herb trees is treated as a guideline for the city's urban development. Kaoryanse Park and Herb Garden at Kitami Mint Museum, located within walking distance from the city center, are the good examples. As a citizen act, the residents planted 7,000 peppermints during the fiscal year of 2011.

Summer is the best season for the east herb exploration. Drive around the city and you will be greeted by an enormous garden of sunflower and lavender along the roadside.

Peppermint

Kaoryanse Herb Park

The best sunset in Japan, from Saroma Lake

Nature Drive Paradise Traveling while traveling – taking a public transportation, renting a bicycle, walking... they are all part of the fascination of traveling.

When it comes to East Hokkaido, driving during summer is an exquisite experience that no one should miss. A view of horizon, surrounded with a virgin green forest, cuts through a stretch of congestion-free straight road.

While on a journey, passengers are frequently greeted by wild animals – Ezo red fox, Ezo red squirrel, to name a few. Such extraordinary experience is in fact, ubiquitous in the east.

Honzawa Ranch

Tannocho Town, Kitami City

Oda Research Farm

Edgy Hot Spring Experience Onsen, hot spring, is ubiquitous in Japan and Okhotsk is surely the case. But its location, the edge of eastern Japan with the World Heritage-backed nature, makes its onsen experience unprecedented and edgier.

Iwaobetu Onsen is located within the heritage site, and the whole onsen is surrounded by a serene forest.

Seseki Onsen, also situated within

the site, is located on a shore. Yes, seashore – the spring, source of onsen, is located under a rock reef. Interestingly, the onsen is only available during low tide – the whole onsen submerges under the sea during high tide.

(Both onsen is closed during winter.

Other onsen in the area is in operation all year around.)

The Best Herbal Tea Ever Pure Organic and Herbal Experience from Japan Ko-yu-seikatsu, a shop and farm complex specialized in herbal products, is located on a small forest, also known as Katsuragi District. The setup allows visitors to overlook the downtown Kitami, located 8km or 20 minutes drive away. Its herbal farm, which has been in its operation for more than three decades, has been strictly organic – chemical fertilizer and pesticide-free for the entire period. The farm has been specialized

in herbs since 1991 and in 2001, as Japan's first organic products certification system was established, Koyu-seikatsu obtained its certificate immediately. In 2003, the company was certified as a certified domestic herb producer.

The product range is diverse. It spans from herbal tea, hand cream, soap, and even a seasoning for cooking. All the products have an effect to relieve the user's body both internally and externally.

Ko-yu-seikatsu Organic Farm

Koyu-Seikatsu of fers a selection of herbal products. http://www. koyu-seikatu.co.jp

Kitami Mint Memorial Museum

All you need to know about Kitami's mint production history - Kitami Mint Memorial Museum. http://www.kitamihakka.jp/

The best place to understand and grasp history of herb production in Japan, which dates back to pre-World War II, is Kitami Mint Memorial Museum. The museum has a gift shop, offering products made from the best of harvests. The range includes mint oil and mint-made sweets. A mint candy is among one of the popular products in the shop.

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FOOD Okhotsk, the hub of Japanese Culinary Kitami's unique location attracts both harvests from the ground and fresh catch from the sea. Hokkaido is well known for producing high grade potato, asparagus, beef, and daily products. As a matter of fact, Kitami is Japan's largest onion producer and the city provides a various derivative of onion, including soup, pie, and seasoning powder. The Sea of Okhotsk is a source of fresh salmon, shrimp, trout, scallop, and oyster. No matter how they are cooked, raw, boiled, fried – that's an exquisite, Kitami experience.

An example of how the catch from the sea is served.

Okhotsk Beer

Fried Noodle from Robata-Uohana, a local restaurant

Salt Flavored Kitami Fried Noodle Sizzling. Mouth-watering. That's the likely reaction when encountering Salt Flavored Kitami Fried Noodle.

Made from noodles with Hokkaido flour, Okhotsk scallop, and Kitami onion, these specified ingredients are cooked and served on a grill

plate. Once served, sizzling plate comes with a scent of the Sea of Okhotsk – it is salt flavored.

Each restaurant in Kitami offers own recipe, allowing noodle lovers to conduct noodle hopping.

Restaurant at Okhostk Beer Factory

Established in 1994, Okhatsk Beer is a Hokkaido's very first microbrewer. The factory is equipped with a German-decor restaurant, where beer fanatics can enjoy fresh taps with the best of Kitami's culinary. Four signature taps, ale, weizen, stout, and pilsner, are also served with "all-you-can-drink" style. (JPY2,000 for 90 minutes) Conveniently located – 15 minutes walk from Kitami Station.

Yamashitacho 2-2-2 Kitami-shi Hokkaido +81 (0)157 23 6300 1130-2200 (LO 2140) Closed on December 31 and January 1

Barbecue

Hokkai Shima Ebi Shrimp

Though there is no proper statistics available, Kitami is somewhat famously known that it has the greatest number of barbeque restaurant per population in Hokkaido.

The selection of meat is vast and this is Hokkaido style – from Ezo dear, lamb, beef, pork, to seafood. During winter, the city holds Outdoor Yakiniku (barbeque) Festival.

Amid the coldest, sub-zero period of the season, the festival attracts 1,500 visitors.

Hokkai Shima Ebi Shrimp is a rare specie and one of the "must" experiences when visiting Kitami during summer.

The shrimp is grown in a limited period, from June to July in Saromako Lake. The best way to eat is to boil the shrimp within 北見 から バスで約40分（32km） ・女満別空港 3 hours of the catch. Shrimp 車で約45分（54km） ・網走 butter has a very thick ・阿寒湖 車で約1時間50分 約2時間30分（120～130km） ・知床岬国立公園 flavor and the body ・摩周湖 約1時間20分 is juicier than ever. 約2時間20分 ・釧路 Available in many restaurants in Kitami during the summer.

Coldest Outdoor Yakiniku Barbeque Festival 12

Lake, Forest, Heritage. 200% Nature A Discovery Channel Moment Kitami, powered by a rental car. This is a perfect combination to conquer the best of East Hokkaido with efficiency.

Kitami's unique location, acting as a hub of major nature-driven tourist spots, makes tourists to head to a day excursion with ease. Wherever you travel from Kitami, a realm of pure nature is right there.

The popular, Shiretoko Penninsula was designated as the UNESCO World Heritage in 2005. According to UNESCO, "It provides an outstanding example of the interaction of marine and terrestrial ecosystems as well as extraordinary ecosystem productivity, largely influenced by the formation of seasonal sea ice at the lowest latitude in the northern hemisphere." 160km away from downtown Kitami or 3 hours drive.

Drifting ice from the Sea of Okhostk

Tokorogawa River

Mysticism on the lakes Because of the enormity and vastness of nature, sometimes, Hokkaido nature is treated as a source of mystic wonders. Mashuko Lake and Kussharoko Lake, located 80km south of Kitami, are the source.

Both lakes are situated within Akan National Park, one of the oldest national parks in Japan, which its inception dates back to 1934. Surrounded by mountains, views from lookout points, with Nakajima Island floating in the lakes, are simply stunning.

Mashu Lake

女満別空港

Memanbetsu Airport

北見

from Kitami

・Memanbetsu Airport ・Abashiri ・Lake Akan ・Shiretokomisaki ・Lake Mashu ・Kushiro

Kitami 40mins by bus（32km） 45mins by car（54km） 1hr 50mins 2hr 30mins（120～130km） 1hr 20mins 2hr 20mins

知床岬 Shiretokomisaki 網走 Abashiri

羅臼 Rausu

屈斜路湖 Lake Kussharo

摩周湖 阿寒湖 Lake Akan Lake Mashu 釧路湿原 Kushiro-shitsugen

Kussharoko Lake has been known as a home of Kussie, an unidentified mysterious animal. (Synonymous to Nessie in Loch Noss). Mashuko Lake, once recorded as the second most transparent lake in the world – recording 211.4m transparency in 1931, is another wonder of the area. The lake is known to provide two sides – one being a lake with crisp clear sky and the other being foggy – the area is known to have a dense fog and when that happens, the lake seems to be floating.

How to Get There Daily flights by All Nippon Airways (code sharing with AirDo) and Japan Airlines are available from Tokyo's Haneda Airport to Memanbetsu Airport.

1 hour 45 minutes. Airport is located 30km away from downtown Kitami and a public bus service is available from the airport to downtown Kitami. (42 minutes) A rental-car service is also available from the airport.

For more information: Kitami Sightseeing Association http://www.kitamikanko.jp/en/index.html

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SHORT TRIPS FROM TOKYO!

Tokyo is maybe the first destination for many visitors to Japan, but it shouldn’t be the only one!

Many precious attractions – from delicious spots in an international port city to spiritual sites in vast natural settings are just a train ride away from Tokyo.

Keep a day or two aside during your next visit to Tokyo to discover the side of Japan you have never seen before!

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Yokohama 1 Beautiful view of the bay at dusk 2 Kanteibyo in Chinatown 3 a bowl of matcha served at Sankeien Garden.

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1 42-meter bridge bungee jump 2 get relaxed in onsen.

Tochigi

Gunma

Hidden paradise for outdoor sports and hot springs!

Minakami in northern Gunma is one of the most underrated destinations in the Kanto region. Blessed with ranges of lofty mountains, pristine Tone River and a great number of hot springs, including one of the largest outdoor baths by the river side, it offers you various outdoor sports and bathing in beautiful surroundings all year round. Also worth noting is the precious craftsmen’s village, where you can experience over 20 hands-on workshops making traditional local foods and crafts, and picking fresh fruits. Get ready for an adrenalin rush in this exciting hideout just a couple hours away from Tokyo!

Access from Tokyo: 90 minutes to Jomo-Kogen by JR Joetsu Shinkansen.

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Where nature meets history in perfect harmony Tochigi is famous for UNESCO’s World Heritage Site, The Temples and Shrines of Nikko, which is famous for a very valid reason: A definite mustsee. That being said, Tochigi has more to offer. Like the two-hour train ride is a portal to take you back in time, you can experience the life in the Edo period and get chased by Ninjas at Edo Wonderland.

For lunch, enjoy an elegant full-course meal at a beautiful hotel with over 100 years of history. On your way home, adjust your time lag by treating yourself to a huge variety of delicious gyozas in Utsunomiya!

Access from Tokyo: 2 hours to Nikko

by JR Nikko line from Shinjuku station.

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An exciting cultural city by the bay Yokohama is one of the first port cities that opened to the world after centuries of national isolation and since then it has hosted a great number of international residents from all over the world. Its unique history has left a famous China town and a number of beautiful European buildings around the city, giving it an exotic feeling very different from Tokyo. With the recent redevelopment of the bay front and the addition of many interesting museums, Yokohama has got an exciting mix of cultures, both old and new. Take a short train ride, and you will be enchanted by this charming port city!

Access from Tokyo: 30 minutes by JR Tokaido line.

1 Majestic Kegon Falls 2 a warm welcome at Edo Wonderland.

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Yokohama Discover the wonders of this multicultural harbor city!

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Sankeien Garden

Cupnoodles Museum

The Landmark Tower Sky Garden

Designed by its owner, Sankei Hara, a tycoon in the silk trade from the early 1900s, this garden was both private home to Hara and open to public from 1906. Spread over 175,000m2 and complete with small hills, a few ponds and tastefully-located centuries-old architectures brought here from around the country, the garden is truly an amazing work of art. With beautiful seasonal flowers decorating the garden all year around, many charming seasonal events are held here as well. Prepare to spend at least a few hours to thoroughly enjoy and experience the serene aesthetics of a traditional Japanese garden!

Even if you are not a fan of stereotypical Japanese cuisine, you may feel otherwise about instant noodles, a proud part of Japanese cuisine invented right here in Japan. The amazing Cupnoodles Museum was built to share the philosophy of the inventor, Momofuku Ando, attracting visitors of all ages and nationality since its grand opening last September. One of the most popular attractions here is My CUPNOODLES Factory, where you can create your own cupnoodles!

The museum is complete with noodle shops and a playground for kids, making it a great spot for everyone including families with young kids!

Located on the 69th floor and 273 meters above ground, you can enjoy a 360º view of the city and even Tokyo Sky Tree and Mt. Fuji on a clear day. The elevator to the observatory is the fastest in Japan, operating smoothly at 750 meters per minute (that is 45 km/h!). At the observatory, find the heart-shaped object for “Onegai Lovers Project” which collects people’s wishes to be taken to the top of Mt. Fuji every summer for a special prayer. You can get the piece of paper for free, so write in your wish and tie it to the heart!

1 Draw on the cup 2 pick one of four soup flavorings and 4 ingredients out of 12 3 watch it get sealed 4 the balloon bag guards it from accidental squishing!

1 You can lounge around with the great view from the observatory 2 make your wish with Onegai Lovers Project!

Admission fee: adult 500 yen. Making 1 original cup noodles: 300 yen ● 10:00-18:00 (closed on Tuesdays) ● TEL: 045-345-0918 ● http://www.cupnoodlesmuseum.jp/english/ ● Access from Tokohama station: Take Minatomirai line to Minatomirai station and 8 minutes walk from there.

Admission fee: adult 1000 yen ● 10:00-21:00 ● TEL: 045-222-5030 ● http://www.yokohama-landmark.jp/ skygarden/web/english/ ● Access from Yokohama station: 1 stop on Minatomirai line at Minatomirai station.

The garden turns paradisiacal in the cherry blossoms season. ● Admission fee: adult 500 yen ● 9:00-17:00 ● TEL: 045-621-0634 ● http://www.sankeien.or.jp ● Access from Yokohama station: 35 minutes on municipal bus No. 8 or 148 to Honmoku Sankeien Mae or 15 minutes by taxi from the station.

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The warehouses are lit up beautifully at night

Yokohama Red Brick Warehouse

Shin Yokohama Ramen Museum Although ramen has its roots in China, this extremely popular dish has become such a great part of Japanese cuisine that there is a museum entirely dedicated to it. Along with the exhibition of its history, there are 8 renowned ramen restaurants from around the country where you can enjoy various types of ramen in a space built like a town square from the 1950s. Some restaurants serve half portions,

so you can taste different bowls all in one shot!

Don’t forget to bring a huge appetite!

1 Seaweed and soft boiled egg ramen at Toride 880 yen 2 Spicy miso ramen at Ryushanhai 850 yen 3 Osama ramen at Komurasaki 800 yen Admission fee: adult 300 yen ● 10:00-23:00 ● TEL: 045-471-0503 ● http://www.raumen.co.jp/ramen/ ● Access from Yokohama station: 10 minutes to Shin Yokohama station by JR Yokohama line and 5 minutes walk from there. ●

Apart from 5 years after WWII, when it was used by the American occupation troops, these warehouses served as an important storage space right by the harbor to support the rapidly expanding international trade, from their completion in 1911 and 1913 until their demise in 1989. They are now used as a shopping complex with fashionable restaurants and an event venue, attracting fashionable crowds. Take a walk on the path, which extends all the way to Yamashita Park along the bay, and you’ll love the city instantly!

Shops: 11:00-20:00 (restaurants are open later) ● TEL: 045-227-2002 (Information desk) ● http://www. yokohama-akarenga.jp/index.html ● Access from Yokohama station: Take Minatomirai line to Nihon Odori and 2 minutes walk from there. ●

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Gunma Enjoy what you definitely can’t in Tokyo!

Fruits Park Tokikan Even if you know that fresh fruits taste great, it is hard to get a chance to enjoy truly fresh fruits. At Tokikan, fruits can’t get fresher; you pick your own fruits and eat them on the spot all year around! Various types of fruits are available, including strawberries, blueberries, Japanese peaches and apples. Regardless of the fruit, there are various strains of them for you to taste the difference. For example, there are 3 different types of strawberries, and it is a surprise to know that they taste so distinct from each other!

Pop the sweet and juicy fresh strawberries in your mouth! ● Prices: 1000-1500 yen for all-you-can-eat strawberry picking for 30 minutes (prices vary with season through January to mid-June) ● 9:00-17:00 (April to October), 9:00-16:00 (November to March) ● TEL: 0278-68-2800 ● http://takuminosato.or.jp/tori/top/ top.html ● Access from Jomo-Kogen: 15 minutes on Kanetstu Kotsu bus to Imajuku and 15 minutes walk from there, or 10 minutes by car.

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Outdoor Sports High peaks and lush stream of Minakami make it a mecca for outdoor sports. The ski season opens late December and lasts until early May, where you can also enjoy backcountry skiing and snow shoeing in the beautiful powder snow.

From spring to autumn, you can thrill yourself in canyoning, white water rafting, rock climbing as well as bungee jumping. If you just want to enjoy the magnificent view, you can ride on the cable car that stitches through the beautiful mountains. Hope you are not afraid of heights!

1 You can enjoy skiing until early May 2 snowmelt makes spring the best season for rafting.

Tenjindaira Ski Resort Prices: 3500 yen for adult day pass including cable car rides ● 8:00 – 17:00 (7:00 – 17:00 on weekends) ● TEL: 0278-72-3575 ● http://www.tanigawadakerw.com/index.php ● Access from Jomo-Kogen: 50 minutes by bus to Tanigawadake Ropeway. ● Canyons: Founded by an Australian outdoor sports expert, Mike Harris, Canyons offers a variety of tours throughout the year both in English and Japanese. For details, please refer to their website: http://canyons.jp/ ●

Yukata Water Bottle Looking for a cool and authentic souvenir? R yokan Ta n i g a w a offers these awesome water bottles wearing “Ryokan Tanigawa” yukatas. The water inside is from Minakami as well! 150 yen each.

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Hot Springs

Takumi no Sato, literally meaning craftsmen’s village, is located in the beautiful countryside with traditional houses scattered amongst scenic rice fields. There are over 20 houses where you can get a hands-on experience of making local crafts and foods; from soba noodles to painting masks, pottery to weaving. After you experience the soba making workshop, you’ll never see the finely and evenly cut soba noodles the same way again! These workshops are extremely enjoyable, but the best thing is to hang out with energetic local craft masters, who are all absolutely incredible! Come experience their genuine hospitality!

Minakami boasts 19 sources of hot springs across the region, from the largest outdoor bath in Takaragawa Onsen to rustic Houshi Onsen loved by famous cultural figures. In the biggest part of the Minakami region, Minakami Onsen, are free foot baths (ashi-yu) and hand baths for everyone to sit and relax in. Scenic mountains that surround the region add much more to the simple bathing experience; another great way to enjoy Minakami’s natural seasonal beauty.

1 Painting the mask 2 cutting soba noodles is difficult!

3 you can enjoy your own soba after the workshop.

Dam Durry Shaped like 3 existing dams around Minakami, you can enjoy dam curry at 11 restaurants around Minakami, all shaped the same but serving each restaurant’s unique curry. The ones in the photo are from Ryokan Tanigawa, priced at 800 to 900 yen.

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Takumi no Sato

Prices: 2000 yen for soba making (2 portions) and 1000 yen per mask and up for mask painting. ● Most workshops are in early afternoon ● Closed days vary by the workshop. ● TEL: 0278-64-2211 ● http://takuminosato.or.jp/index.html ● Access from JomoKogen: 1 hour by Kanetsu Kotsu bus to Takumi no Sato or 15 minutes by car.

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1 One of the country’s largest outdoor baths is in Takaragawa Onsen 2 Enjoy free foot baths around town.

Takaragawa Onsen Osenkaku ● P Prices: 500 yen for day use ● TEL: 0278-75-2611 ● http://www. takaragawa.com/english.html ● Access from Jomo-Kogen: 25 minutes by Municipal bus to Minakami Eki and 35 minutes by JR Joetsu line to Takaragawa Onsen Houshi Onsen Chojukan ● Rooms: 16,800 yen/ person- (comes with 2 meals) ● TEL: 0278-66-0005 ● www.houshi-onsen.jp/index.html ● Access from Jomo Kogen: 30 minutes by Municipal bus to Sarugakyo and 20 minutes by town bus for Houshi Onsen.

Tochigi

Where nature meets history in perfect harmony

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The Shrines and Temple of Nikko

Kanaya Hotel

Kirasse

Nikko presents a precious proof of the harmonious relationship that Japanese people have developed with nature over their long history. Although it had been sacred since ancient times, Nikko gained its fame when the mausoleum of the founder of the Tokugawa shogunate was built here in the 1600s. Breathtaking Toshogu (shrine), Futarasan Jinja (shrine), Rinno-ji (temple) and the surrounding area were designated as a UNESCO World Heritage Site in 1999 and have attracted many visitors from all over the world. To fully enjoy its historical, religious and architectural importance, guided tour is strongly recommended!

Being the country’s oldest classic resort hotel, Kanaya Hotel was established in 1873 and hosted a number of famous figures throughout its history, including Frank Lloyd Wright, Albert Einstein and Helen Keller to name but a few.

The building is registered as a tangible cultural asset, with the interior inspired by both Western and Japanese aesthetics. The rooms are spacious and retain the original style from its establishment in most part. If you are taking a day trip, try their elegant lunch course in the beautiful dining hall before or after visiting the nearby World Heritage Site!

Utsunomiya has been known as “the city of gyoza”, boasting the country’s largest spending on gyoza per capita for 16 straight years. You will find a huge number of gyoza restaurants, unique gyoza-related goods and even a gyoza mascot representing the city everywhere you go. For those who are only making a short stop, Kirasse offers gyoza from well-renowned restaurants around the city! Devastating for the city, last year’s earthquake has brought down gyoza consumption, losing its number 1 status to another city. Make a stop over in this gyoza city and help them take back its glorious status!

Amazing gold-leafed statues inside Three Buddha Hall at Rinno-ji. ● Admission fee: adult 1000 yen ● Guided tour from 5500 yen (2 hours) ● 8:00-17:00 (April to October), 8:00-16:00 (November to March) ● TEL: 0288-542007 ● http://www.nikko-japan.org/ ● Access from Nikko: 10 minutes by Tobu bus to Nishi Sando, or 25-minute walk.

Elegantly served delicious croquet lunch

1 Kirasse serves over 24 different gyozas 2 gyoza flavored potato chips 3 gyoza-flavored rice seasoning. ● Prices: Aprx. 300 yen per 6 gyozas ● 11:00-21:00 ● TEL: 028-614-5388 ● http://www.gyozakai.com/ sys/kirasse/ ● Access to Utsunomiya: 1 hour by JR Tohoku Shinkanse from Tokyo or 40 minutes by Nikko line from Nikko, ● 15 minutes walk from Utsunomiya station.

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Rooms: 17,325 yen/person- ● Lunch course: 3500 yen- ● Lunch: 11:30 – 14:30 (L.O.) ● TEL: 0288-540001 ● http://www.kanayahotel.co.jp/english/index. html ● Access from Nikko station: 10 minutes by Tobu bus to Shinkyo-bashi. The hotel is right by the bus stop. ●

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Kinugawa Grand Hotel You don’t really know what great services are until you experience it yourself. At Kinugawa Grand Hotel, everything, from baths and food to rooms, is prepared with the utmost care, welcoming you to comfort and serenity. Soak in the beautiful baths before exquisite dinner by the beautiful garden. Whether you decide to take a bath again or not, fluffy futon is waiting for you in your room for deep good night sleep!

You can truly recuperate from a busy day of sightseeing or daily life. Come and experience the extraordinary services!

1 The hotel is built around a beautiful Japanese garden 2 relaxing bath 3 beautifully served dinner Rooms: 9000 yen/person~ ● TEL: 0288-77-1313 ● http://www.kgh.co.jp/word/english/ ● Access from Nikko: 8 minutes by Tobu Kinugawa line to ShimoImaichi and 20 minutes by Tobu Kinugawa line to Kinugawa Onsen. Access from Shinjuku: 2 hours by JR Kinugawa Express to Kinugawa Onsen. ●

Edo Wonderland Who said history can’t be fun? Edo Wonderland is a unique amusement park entirely built like a town from the Edo period, so meticulously that their staff dress, act and talk like people from the period. Get dressed to become a village girl, samurai or even a ninja and be part of it!

The town is filled with shops offering fun games and delicious snacks, theaters where you can enjoy shows like ninja performance everyday and even a stall where you can feed and ride a pony! You can truly spend a day here, but watch out for the sneaky ninjas!

1 Travel to the Edo period! 2 watch out for sneaky ninjas! 3 Play shuriken (throwing stars) game and win fun prizes!

● Prices: 4500 yen for adult daypass, and 3900 yen for half-day pass (after 13:00 in winter and 14:00 in summer) ● 9:00-17:00 (March 20 to November 30), 9:30-16:00 (December 1 to March 19), closed on Wednesdays ● TEL: 0288-77-1777 ● http://www.edowonderland.net/html/en/index.html ● Access From Nikko: Free shuttle buses run between Nikko station and Edo Wonderland daily (except Wednesdays).

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http://www.jreast.co.jp/e/kantoareapass/index.html 18

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Kagoshima: Paradise Produces Fine Foods Enjoy delicious and safety-assured Kagoshima delights right here!

Sakurajima The majestic active volcano symbolizes the spirit of Kagoshima.

Kagoshima Wagyu Japanese Black Cattle

Eat it as a steak to experience the melting texture and rich flavor

Kagoshima Wagyu is the product of a long history of unceasing effort. One of the first livestock experimentation stations was established in Kagoshima in the Meiji period and has been used continuously ever since to improve the breed of Kagoshima Wagyu, a mix of Hashima-gyu, Kaseda-gyu and Tanegashima-gyu. Kagoshima, with its warm climate and great water, is the biggest producer of these black cattle in the country, raising each animal with utmost care and attention and safety-assured feed. Its defining silky texture, as well as the fine balance of fat and rich flavor melt in your mouth, leaving you in a state of ecstasy. Once you experience it, as a steak or sukiyaki, you are sure to become a devoted fan!

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Kagoshima Kurobuta Kagoshima Black Berkshire Pork

Popular as both shabu shabu and tonkatsu.

Kagoshima Kurobuta is created from mixing the Berkshire breed of England with a breed from Okinawa w h i c h w a s b ro u g h t t o K a goshima about 4 centuries ago by the feudal lord at the time. Although it had established a nation-wide popularity already by the 1950s, the extra-long period required to raise these animals to marketable size and the small number of calves consequently almost lead them to be extinct at one point. However, the unique “sweetness� and the meltingly tender texture left an undeniable desire for the meat in those who had previously experienced it. With great passion and the tireless effort of these fans, Kagoshima Kurobuta is now back with a stable supply around the country and its legacy is secure. Enjoy it as shabu shabu, tonkatsu and stew!

Located at the southern tip of the southern island of Kyushu, Kagoshima is a paradisiacal land filled with beautiful scenery, pristine ocean, and a World Heritage Site. Its warm climate, lush nature and clear water crystallize into delicious products, turning this earthly paradise into a mouth-watering culinary heaven as well. Lucky for us, these delightful Kagoshima foods can now be enjoyed in Singapore! Experience the best of the bests!

The prefecture of Kagoshima stretches its 600km from north to south encompassing nature of stunning majesty. Embraced here are the active volcano Sakurajima, spitting out volcanic ashes day and night, Yakushima, a UNESCO World Heritage Site, Kirishima Yaku National Park, as well as countless hot springs, to name just a few. Its long history of trade with other Asian countries has also created a historical and cultural

Buri Yellowtail

Annoimo

KAG O SH IM A

base from which to attract a large number of visitors from Japan and abroad.

What the visitors enjoy is not just beautiful nature, but also the delicious food produced from it. On land, Kagoshima Wagyu (Japanese black cattle) and Kagoshima Kurobuta (Kagoshima Black Berkshire Pork) mark the twin peaks, whose outstanding quality has taken them into the air; they are served as first and business class meals on internation-

The ocean that surrounds Kagoshima is clear and has great water quality for fisheries. The rapid currents in Kagoshima provide a perfect environment to farm yellowtail, and in fact, one third of its national production is done here! It is praised for the rich flavor of its quality fat. Enjoy it as sashimi or cooked!

Kagoshima boasts the country’s top production in many foods, and among them are sweet potatoes. Annoimo is an extremely popular type of sweet potato with rich sweetness and soft texture, making it more like a confectionary than a potato. This premium sweet potato is definitely an experience!

al flights. The ocean is full of fish of all kinds, swimming in the rapid currents around Kagoshima, growing fit and thus delicious. The plentiful catch of countless types of fish and other sea products are exported all over the world. Last but not least, the warm climate and clear water have blessed Kagoshima with great fruits and vegetables. Let us introduce you to the great Kagoshima foods you can get in Singapore!

Sakurajima Daikon

Dekopon

“Is this for real?” Everyone will be amazed by the size of this daikon, nearly the size of a human head which sometimes gets as big as 31 kg! It comes from Sakurajima, famous for the active volcano of the same name. Grown in its ash, the vegetable attains great texture and unique gentle sweetness.

Dekopon is the term used to call the special type of citrus fruit Shiranui.

To qualify for dekopon status, the fruit has to contain over 13 degrees of sugar content and less than 1 % citrus acid. The inner skin is so thin that you can eat it without discomfort. This, together with its intense sweetness and juiciness, has made it popular across generations!

Ramen

Cranes

Yakushima

Satsuma kiriko

Yuzu onsen

Suna-mushi

Traditional tonkotsu (pork broth) is the most popular.

Over 10,000 cranes fly to Izumi city every winter.

The object of everyone’s aspiration and a UNESCO World Heritage Site.

These beautiful glasses were exhibited at Paris Expo.

Kagoshima boasts countless onsens of various colors and quality

Get buried under warm sand and relax!

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Melting exp Kagoshima Kagoshima Sukiyaki What makes “sukiyaki” special is the soy sauce and sugar based sweet and salty flavor. In Japan, vegetables and tofu are also cooked in the same pot, making for a nutritiously ideal dish as well. You can enjoy the beautiful “shimofuri”, its fine web of fat attracting you twice; first with your eyes and then in your mouth. If you’d like, you can eat it with a raw egg, like Japanese people do, to enjoy a perfect harmony of sweet and salty flavors.

Afterwards, finish off the course with udon noodles!

Steaks Simple dishes require quality ingredients for them to be great. With Kagoshima Wagyu, you don’t need to do anything but grill it lightly until the surface of the meat changes its color slightly , and season it with nothing but natural salt and pepper. By this time, your heart will be dancing from the appetizing smell that fills the room, and when you actually put it on your tongue, you will be surprised by the melting texture, which leaves a slight sweetness in your mouth.

It will be hard to stop eating! You can eat it with standard steak sauce, but garlic butter and soy sauce and Daikonoroshi (ground Daikon) are also excellent for the steak!

Amongst the various Kagoshima products, Wagyu and Kurobuta are outstanding in their popularity.

They are raised in rich southern nature, and by a unique production system devoted to producing deliciousness, and this strict production management process lets you enjoy it without worrying about its safety. Wagyu in general is already famous around the world, but once you experience The fine web of fat is the proof of Kagoshima Wagyu.

They are raised with great care.

Among many brands of delicious Japanese beef renowned around the world, Kagoshima Wagyu is one of the most popular. There are about 340,000 cows raised within the prefecture, and 87,000 of them are sold for meat every year. Their signature silky texture is sure to enchant you once you experience it, with a fine web of fat adding great depth to the flavor. The moment you place it on your tongue, the melting texture and the heavenly flavor mingle in your mouth. Another thing to note about Kagoshima Wagyu is the strict feed management which checks everything from how it is grown, its safety with high-level BSE testing and whether it was imported properly or not.

Their strict standards let you enjoy this wonderful meat without worrying about its safety!

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perience of Wagyu and Kurobuta! the juicy tenderness of Kagoshima Wagyu and the shine and great texture of cooked Kagoshima Kurobuta, you are destined to become a devoted fan. The outstanding quality of the meat creates a great taste whatever way it is cooked, but we recommend trying it as Shabu shabu, steak, or tonkatsu. Experience the delicacy of Kagoshima here in Singapore!

Tonkatsu You can always tell when tonkatsu is made with Kurobuta; it falls apart with a light crispy bite, and a great aroma and juicy sweetness fill the mouth. Although it is deep fried, it is so light that even a petite woman can finish it by herself. It is full of Vitamin B, which rejuvenates you from fatigue, making it a great dish to have when you are a little tired or need extra energy. In Japan, the pun is “Katsu” which also means “to win”, making this dish an essential eat before taking any exam!

Shabu shabu We especially recommend you to eat Kagoshima Kurobuta as shabushabu. When you swing the thinly-sliced meat into hot water, the fat shrinks and intensifies the sweet flavor. Since it melts at body temperature, it can continue to be eaten without you feeling heavy at all. The most common sauce for shabu shabu is refreshing ponzu (made with soy sauce and the juice of the citrus fruit, sudachi), but sesame sauce and chunky spicy chilli oil, taberu rahyu (literally meaning edible spicy chilli oil), have also become popular in recent years. The secret to great shabu shabu is that you swing the meat in hot water only once or twice, and eat it as soon as the color changes. Be careful not to cook it for too long or otherwise you will lose the tenderness and the sweetness of the meat forever.

Just for your information , there is a theory that the name shabu shabu comes from the “sound” of swinging the meat into the hot water!

This beautiful shine is possible only with Kagoshima Kurobuta and its strict quality management.

Once the enchanted Mito Nariaki, a feudal lord in Mito at the end of the Edo period, exclaimed “what delicacy, so much flavor, so much depth, and above all, it energizes me!” He was not the only historical figure who loved this pork; a popular hero from the same era, Saigo Takamori also loved it dearly.

Pork fat is often unwelcomed but with high content of umami, Kurobuta’s fat has a faint sweetness and is so soft that it melts in your mouth, so that some people prefer fatty cuts of Kurobuta over lean ones for shabu shabu! This is the product of a long period of care; they are given feed with 10 to 20% sweet potatoes for 60 days in the later half of the fattening period, and are raised for 230 to 270 days in total, much longer compared to other breeds of pork. The shipment of Kurobuta comes with the “Kagoshima Kurobuta Certificate”, clarifying the name of the breeder, the date of sacrifice and the certificate number of the animal. Kagoshima, the biggest producer in the country, offers you delicious pork without worrying about food safety!

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RESTAURANT • SHOPPING • SCHOOL • HEALTH & BEAUTY • EVENT

IKOMA LANGUAGE SCHOOL

PATCH MAGIC Fashion made from retro Japanese kimono

Start learning Japanese Ikoma Language School is registered with the Ministry of Education as a Japanese Language school. Established in 1996, it is one of the biggest institutions teaching Japanese in Singapore, and is conveniently located in the central Orchard area. There are various courses including group classes and private lesasons, from beginner to advanced level, with over 2,000 students currently studying Japanese. As they have Chinese and English classes at the same time, the school is a good platform to meet fellow students and exchange information about Japan.

JAPANESE COURSES AVAILABLE JLPT Courses Japanese Conversation Classes Every day Japanese Language Usage Private Tuition

350 Orchard Road #12-07 Shaw House Tel: 6238-0288 E-mail: jp@ikoma.com.sg www.ikoma.com.sg

JAPAN IN SINGAPORE

Beautiful and intricate kimono materials have been treasured for generations in Japan. They have been recycled and transformed to everyday items like blankets, children’s wear, etc.

Such a magic continues at Patch Magic where kimonos are sewn into fashion wear and home accessories with great care.

Materials are sourced by owner/ designer Akiko Silva and made-toorder service is also available.

She also sources fashion wear created by contemporary Japanese designers

Table runner and silk cushion made from Wedding gown, silk scarf made from Kimono

1 Scotts Road #03-29 Shaw Centre Singapore 228208 Tel:6235-7710 HP:9617-1927 Mon-Sat 10:30-18:30 Closed on Sun & P.H. Email: akiko.patchmagic@gmail.com

A showcase of Kumamoto’s finest ingredients at Magosaburou

cold_storage_out_Final-revised.pdf 1 2/15/2012 6:44:10 PM

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On 13 January 2012, the Vice-Governor of Kumamoto, Mr. Hyoutani, and other high-ranking officials came to Singapore to hold a reception to showcase the finest ingredients from Kumamoto. The reception took place at Magosaburou restaurant – known for using only topquality Kumamoto beef – and presented guests with a full-course dinner which included Ten-qoo maguro (bluefin tuna) and yaki shabu using top-quality Kurohana gyu beef.

UNIQUE CHARITY TRAVEL GUIDE FOR JAPAN! S$20 incl. GST

< A6 format Full-color 160 pages>

Sold at Kinokuniya Bookstores inland wide

www.wattention.com

#03-09/10/15 Ngee Ann City #03-50 Liang Court, #03-09/12 Bugis Junction

Fascinated by the Geek Spots Interview with

Eric Khoo

©Zhao Wei Film

Film Director

World-renowned Asian film director, as well as one of the contributors to “Travel Guide to Aid Japan,” Mr. Eric Khoo talks about his fascination in Japanese sub-culture and animation.

In the book, you recommended Nakano Broadway1 , Akihabara2 , Mandarake and Shibuya as places to visit. Except Shibuya, these places are mostly known as “geek spots.” Why did you pick those places? Out of curiosity, are you a geek?

Haha, yes, I am a geek! I first visited Nakano Broadway a few years ago because there were many shops that specialized in Japanese comics. I have always loved the artwork of Japanese comics, especially the early editions of “Astro Boy” by Osamu Tezuka. When I first stepped into the shop, I thought I was in a museum. Many items were vintage and way too expensive to buy, but just to be there to look around was still a lot of fun. It was like absorbing “Japanese aesthetics.” Nakano Broadway was actually recommended by my friend from Time Warner whose hobby is collecting Japanese posters of old Audrey Hepburn films. He particularly likes the Japanesedesigned posters of her films.

My first visit to Akihabara was during the Tokyo International Film Festival last year when Bessho Tetsuya3’s assistant took me there. I was hunting for my favorite toy. The manufacturer was Takara under license from Hasbro. It was a cyborg dressed up to become different types of Japanese heroes. I was also looking for Ultraman and Kamen Rider toys.

I also loved this particular curry restaurant serving Japanese pork curry in Akihabara.

The reason why I recommend Shibuya is that there’s this huge basement Mandarake outlet! There, I search for old collectibles and it’s loaded with old school comics, like Kitaro.

You have always been making films based on the daily life of Singaporeans. And you made an animated film “Tatsumi” based on the life of one Japanese comic writer. How did you come up with the idea?

When I was serving in the army two decades ago, I was working on comics for the news agency. I was a little bored of my routine life, so my friend brought me a comic book written by Yoshihiro Tatsumi. At that time I was reading “Barefoot Gen” by Kenji Nakazawa.

Then I moved onto Tatsumi’s comic titled “Good bye and other stories”. It was a collection of sad stories. I wondered how this guy on the street could tell such ordinary stories in a strange way. Right after I finished reading it, I became a fan of Tatsumi. I could connect to his universal tragic yet beautiful stories.

It doesn’t matter where you are or where it is from. Beautiful is beautiful no matter what.

In 2009, I read Tatsumi’s autobiography “A Drifting Life.” I could not sleep after reading it. And I asked myself, “why not combine his life with his short stories?” I thought only he could be a bridge to the collection of his works for a feature film. But making a film out of this idea was a challenge. If we were to re-discover the world of Tatsumi, we had to be very good. His comics to me are like good wine. Not cheap beer. We had to be a bunch of connoisseurs in executing this tribute film.

During the filmmaking, I was totally sincere to Tatsumi’s artwork. I didn’t attempt to put anything new. When we took out the background from his comics and put life into his characters, it had to be back in the 50s in Osaka. We had only one Japanese staff who was our sound designer, Kazz. He collected the exact sounds that matched with Tatsumi’s environment including the sound of cicadas in Osaka. We also followed the color template of Yasujiro Ozu4’s movies. After three months of

preparation, we did the work on Batam Island with the team of mixed nationalities, including Canadian head animator, Phil Mitchel, Indonesians and Filipino creators, and a brilliant team in their 20s just out from school.

Did this project change your perception toward Japan?

I have always been fascinated by Japan and Japanese people. They are polite, detailed and always in search for perfection, even in food and toys.

Can you tell us a bit about your current project?

It is based on a ghost that is believed about in Southeast Asia. When you give a dead baby to a medicine man or spiritual man, he can make the spirit do some evil and incredible things.

If you have a chance to visit Japan again, where would you like to visit?

For regions, Kyoto, Yamagata and Fukuoka.

For places, Manga Museum, Ghibli Museum and Don Quixote!

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An old shopping mall in Nakano near Shinjuku, where the sub-culture goods and second-hand comic shop chain “Mandarake” started its business. After Mandarake’s success, the place has become one of the meccas for otaku (geeks or nerds), attracting similar shops and customers.

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Also known as Akihabara Electric Town. It is a major shopping center in Tokyo for electronic, computer, anime and otaku goods.

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A Japanese movie/TV actor who played six different roles in “Tatsumi” 4.

Japanese film director known for portraying ordinary life of the Japanese in the 50s and early 60s.

Eric Khoo A film director in Singapore known for many award-winning films such as “Mee Pok Man” (1995) and “My Magic” (2008) which became the first Singaporean film nominated for the Palme d’Or at the Cannes Film Festival. He recently released his first animation film “Tatsumi” (2011), based on the life of Japanese comic writer Yoshiro Tatsumi, which won the best animated feature at the Sitges Flim Festival.

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Japan Spring Food Fair 2012.2.28(tue)∼3.13(tue)

Japan Kyushu Food Fair 2012.3.14 (wed)∼3.26(mon) At Isetan Scotts Supermarket, Basement (350 Orchard Road, Shaw House)

Isetan Singapore presents a special Japanese food & beverage fair at Isetan Scotts Supermarket, in collaboration with the Ministry of Agriculture, Forestry and Fisheries (Japan). From 28 February to 26 March, various items like seasonal fresh fruits, wagyu beef, seafood as well as popular Japanese sweets will be directly flown in from Japan.

Sampling, tasting and fun events are also planned, so don’t miss out!

MAFF（農林水産省）サポート

http://www.maff.go.jp/e/oishii/

Yasushi YAMAGUCHI / Director Food Service Industry Office, Ministry of Agriculture, Forestry and Fisheries of Japan

Japanese cuisine has evolved through the ages as a culinary form that uses a wide variety of fresh ingredients, reflecting the natural, year-round beauty of Japan and the diversity of the harvesting locations, while paying special attention to the subtle aspects of each season. Delicate leaves and flowers are often added to accentuate this seasonal feeling, and food is carefully arranged onto beautiful dishes and bowls.Japanese cuisine also uses very little animal-based oil and fat, so it contributes to longer, healthier lives and slimmer waistlines.To provide our friends in Singapore a chance to experience this wonderful flavor and diversity, we have prepared a wide variety of excellent-quality Japanese food.

Please take this opportunity to enjoy the many attractions of Japanese cuisine.

arch

14-26 M

Events

Big Lucky Draw

1. Japanese Cooking Demonstration by Chef Maetomo from ‘Akane’ Date: 9&11 March 4pm~

GRAND PRIZE

WIN to FUKUOKA (via Tokyo) on ANA A pair of return economy class air-tickets

A min. $50 spent in a single receipt on the same day on Spring Kyushu Fair products entitles you to a chance to win!

Only one winner will be selected. Completed entry forms must be accompanied by an official receipt and be submitted during the fair at Isetan Scotts.

Winner will be notified by post. Terms and conditions apply.

DAILY WINNER

1st Chikuyou-tei Pair Dinner Voucher 2nd Japanese Wagyu Beef Yakiniku Set 3rd Hirashima Sushi Family Pack 4th Japanese Rice “Saga Hinohikari” 2kg Pack 5th Japanese Strawberry “Fukuoka Amaou“ 1pkt 6th Kyushu Fair Tako Yaki 1pkt A min. $50 spent in a single receipt on the same day on Spring Kyushu Fair products entitles you to a chance to win!

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2. Live Performance by Japanese taiko drum troupe ‘Itoshima Nijou Taiko Kizuna’ Date: 16-18 March 1pm~, 3pm~, 5pm~ -An exciting Japanese taiko drum performance by a renowned band from Kyushu.

Japanese taiko drum troupe

3. ‘Yuru-chara’ Mascots Parade Kyu-chan show Date: 19-22 March 11am~, 1pm~, 3pm~, 5pm~ -Kyu-chan, a mascot of the Kyushu Tourism Promotion Organization, will greet shoppers.

Kumamon show Date: 23-25 March 11am~, 1pm~, 3pm~, 5pm~, 6pm~* *23 March only -Voted the No.1 Regional Mascot in 2011, the very popular Kumamon from Kumamoto prefecture will walk around to say hello to everyone.

Kyu-chan

Kumamon

4. Blue Fin Tuna ‘Hon Maguro’ dissecting demonstration Date:14-25 March 2pm~ Except 15,19,20 -A fishmonger will demonstrate how to cut and dissect a huge tuna.

Tuna dissecting demonstration

Japan Spring Food Fair

Part 1

Enjoy a wonderful selection of early spring harvests

2012.2.28（tue）∼3.13（tue）at Isetan Scotts Supermarket Fresh Fruits

Brand Rice

Sanukihime Strawberry (Kagawa) Sanukihime is a modified variety of strawberry originally from Kagawa prefecture, characterized by its cute round shape. It’s renowned for its condensed sweetness, juiciness and flowery aroma.

Hitomebore (Miyagi) Hitomebore (meaning “love at first sight”) is a derivative of the premium brand Koshihikari from Miyagi prefecture. Characterized by a glossy texture and pleasant taste, it goes well with various recipes.

Sekaiichi Apple (Aomori) Sekaiichi means “world’s number one” in Japanese. As the name suggests, it’s produced in Japan’s most famous apple region – Aomori – and characterized by its substantial size and fresh sweet taste.

JA RICE

Tsugaru Roman (Aomori) Regarded as the rising star of Japanese rice brands, Tsugaru Roman is favorably received with its sweet aroma and wellbalanced texture. Even when it gets cold, the rice still keeps flavor and consistency, so it’s suitable for onigiri and bento.

Premium Wagyu Omi Wagyu Beef (Shiga) Omi Wagyu is the highest quality beef from Shiga prefecture, renowned for its excellent marbling and extraordinary flavor that melts in mouth. Omi is admired as one of Japan’s Top 3 Wagyu, along with Kobe and Matsuzaka.

Fine Seafood

JA RICE

Recommended Food Products Popular Japanese sweets, dry food products, seasoning and more are available.

Manufactured by Takuyo Co., Ltd

Roll Drayaki

Madai (Shikoku) The best season for Madai, or red sea bream, is definitely spring. With a beautiful cherry blossom-colored body, the Madai is considered a lucky fish and is often served at celebratory dinners.

Shime Saba (Aomori) Using fresh live mackerel, Shimesaba (lightly-vinegared marinated sashimi) is an all-time favorite among the Japanese people. As mackerel contains anti-oxidizing enzymes, it’s good for your health too.

(Redbean, Custard, Sesame Cream etc.)

Anchin-do (Miyagi)

Handa Thenobe Somen Noodle Yoshida-ya (Tokushima) Yuzu Sherbet Kouchi-Ice

(Kouchi)

Sesame & Soybean Dressing

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Part 2

Japan Kyushu Food Fair

All the seasonal products, more than 35 brands from Kyushu are here

2012.3.14（wed）∼3.26（mon）at Isetan Scotts Supermarket

Fresh Fruits

Brand Rice

Amaou strawberry (Fukuoka)

JA RICE

Sagabiyori (Saga)

With its flashy red color and remarkably large size, Amaou from Fukuoka is regarded as the king of strawberries. Its other characteristics include a rich sweet juiciness and well-balanced shape.

Sagabiyori is the pride of Saga. The rice has a deep glossiness, a sweet savory aroma and a right amount of stickiness. It retains its flavor even after it gets cold.

Decopon Orange (Kumamoto) This orange’s unique nub is referred to as “deco” in Japanese, hence its name, Decopon. As the thin skin is easy to peel by hand, you can enjoy its juicy sweet taste anywhere.

JA RICE

Yumesizuku (Saga) Yumeshizuku is a cross between Kinuhikari and Hitomebore, and grown at the foot of a mountain. Possessing just the right stickiness and a tasty light flavor, it’s one of the most popular brands of rice.

Premium Wagyu So-Ho Wagyu Beef (Kagoshima) Kagoshima is the region with the greatest output of black cattle in Japan, and the So-Ho wagyu is carefully raised in its namesake county. The most remarkable characteristic of So-Ho wagyu is its intramuscular fat known as shimofuri which creates a marble-like appearance.

Recommended Food Products Let’s sample the local cuisine from Kyushu, including the famous Hakata ramen.

Fine Seafood Buri (Kumamoto)

Manufactured by Burmy Corporation

Buri, or yellowtail, is another popular fish in the Kyushu region. Fresh Buri has an almost meaty taste with just a right balance of fat.

Menou Hakata Ramen (Fukuoka)

Honmaguro (Kumamoto) Honmaguro, or blue fin tuna, is a beloved local delicacy. This huge fish is not only consumed as sashimi or sushi, as it is used in many cooking recipes using different parts of the fish.

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Amaou Strawberry Purindora Kiku-ya (Oita)

Narumiya Konbu Mentaiko (Fukuoka)

Bursting with spring flavor

Mitsuhiro Ayabe

Chikuyou-tei

竹葉亭

Kagoshima Kuroushi, wagyu beef sukiyaki with fresh tomato

Nestled in the quiet corner of a five-starhotel, Chikuyotei is best known as a traditional fine dining restaurant specializing in unagi (freshwater eel) dishes and Kaiseki course. Owned and operated by the world-famous Chikuyotei group, it offers an authentic Japanese fare. And now Spring Kaiseki courses are available.

At Chikuyotei - with its contemporary chic decor - diners can experience the delicacy and depth of their unagi fare, which follows the traditional Edomae (Edo Style) recipe from their parent restaurant in Tokyo. Established in 1870 and awarded with multiple culinary prizes, including the Michelin star, Chikuyotei Tokyo uses only fresh live eels that are cooked on the premises – a rule that is followed in Singapore in keeping with its quality.

Their other signature ingredient apart from unagi is Japanese Kurobuta pork from Kagoshima prefecture that is directly imported by the restaurant. As the pork is very tender and sweet, it is ideal for Shabu Shabu and Tonkatsu (Pork Cutlet). The chef also offers many varieties of courses consisting of seasonal fresh ingredients from Japan.

Chef Ayabe hails originally from Kobe, and has polished his skills at Kitcho, one of the most established high-end Japanese restaurants. With more than 20 years to his career, he now creates a wide range of Japanese cuisine, which is improvised for the modern society, but still deeply rooted in tradition.

Japanese Cooking

Demonstration by chef Maetomo from ‘Akane’

9 & 11 March 4 pm~ at Isetan Scotts Supermarket, Basement

Tenderly braised Iidako octopus

Only available from 28 Feb. to 26 Mar.

Spring Kaiseki Course $68/$168/$248

Chef’s Spring Special -à la carte 飯蛸やわらか煮

Tenderly braised Iidako octopus $25 生かき二杯酢

Fresh oysters with special vinegar dressing $18

竹葉亭 Chikuyotei

とうもろこしと海老の岩石揚げ

80 Middle Road #01-01 Intercontinental Singapore T. +65 6825 1064

Deep-fried young corn and prawn in rockery style $18

Operating Hours (Mon – Sun)

鹿児島黒牛とまとすき焼き

12:00pm – 2:30pm (Lunch) 6:30pm – 10:30pm (Dinner)

-Executive Chef-

Kagoshima Kuroushi, wagyu beef sukiyaki with fresh tomato $78

Akane Restaurant is a sister restaurant of Chikuyotei, located in the Japanese Association’s clubhouse, which caters to Japanese expats who crave for authentic homeland meals. Chef Maetomo, highly skilled executive chef of Akane, will demonstrate some recipes for traditional Japanese dishes using seasonal ingredients at Isetan Scotts Supermarket.

Chef Maetomo 29 29

WAttention presents Best Singapore Ramen Shops

THE SIGNATURES WHAT IS RAMEN?

After Japan opened the door to the world in mid-19th century, Chinese noodles flew into Japan and widely spread with local modifications. Now it is known as “Japan’s national food” with nearly 5.3 billion* (only accounting instant noodles) consumed last year.

There are different type of noodles, such as straight, curled (or chijire), egg-flavored (tamago) with the size of thick, medium and thin. Different kinds of broth

have developed by region. Hokkaido is known for saltflavored (shio) and miso-flavored. Tokyo is known for soy source-flavored (shoyu). Kyushu is known for pork bone-flavored (tonkotsu). *World Instant Noodles Association Name : Noodle : Soup

Ilma at Bugis…

Changi airport T3…

Miso Ramen with Butter & Corn $13.50

Ajitama Ramen $13.50 : thin straight /

: medium curly egg/ : creamy miso with chicken and pork

Gensuke 【元助】

Tel. 6214-2958 65 Airport Blvd. #B2-58 Terminal 3 Changi Airport,

Gantetsu 【がんてつ】

at Iluma Tel. 6238-1011 201 Victoria St. #04-08/09/10 Bugis iluma, at Changi Airport Tel. 6214-2958 65 Airport Blvd. #B2-58 Terminal 3 Changi Airport,

Gantetsu is one of the most famous award winners from Sapporo, Hokkaido. Created by Chef Masaki, the addition of miso achieves a good balance of flavor and fragrance, which makes it very popular. Egg is added to the noodle recipe, allowing its texture to remain consistent when eaten.

This newly established ramen shop originates from Hakata. Using only chicken as base, its light and clear broth has a refreshing taste. The smooth yet springy noodles allow the soup to flavor the noodle while you’re eating it.

Nitamago Riki Ramen $13 : thick yellow : pork and vegetable

Hakata Ajitama Ramen Medium $13 / Large $15 : thin straight /

: pork

Ikkosha 【一幸舎】

at Iluma Tel. 6238-1011 201 Victoria St. #04-08/09/10 Bugis iluma, at Changi Airport Tel. 6214-2958 65 Airport Blvd. #B2-58 Terminal 3 Changi Airport, NEW at 111 Somerset Tel. 6235-7360 111 Somerset Rd. #02-15 111 Somerset

Using carefully-selected ingredients, including locally-produced pork bones, meat and soy sauce, the soup is cooked for 12 hours to achieve a rich and smooth taste. It strikes a perfect combination with the thin, flat-cut noodles, which is topped with a specially-seasoned boiled egg.

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Ramen Riki 【ラーメン力】 Tel. 6214-2958 65 Airport Blvd. #B2-58 Terminal 3 Changi Airport,

The rich milky-white soup is made of carefully selected pork bones, meat and a lot of garlic, which is boiled daily for over 8 hours to create the perfect broth. Heavily topped with vegetables and garlic, this ramen is definitely a boost for the day.

: chicken

Very Rich!

Paitan Tsukemen $11

Toyama Black Ramen Medium $13.50 / Large $15.50

: medium straight : pork and chicken

: thick straight : pork and seafood

TETSU 【つけめんTETSU】 Tel. 6238-1011 201 Victoria St. #04-08/09/10 Bugis iluma,

Tetsu is widely recommended as one of the top spots in Tokyo to get a dip on ramen. The thick dipping soup is made from chicken and pork bones, and holds onto the noodles well. When the soup turns a little cold, you can ask the staff to put a sizzling stone in the soup to make it hot again.

Bario Ramen $13 : medium curly : pork

Bario 【バリ男】 Tel. 6238-1011 201 Victoria St. #04-08/09/10 Bugis iluma,

Bario comes from Tokyo, and is famous for the substantial Jiro-style ramen with its voluminous topping. The soup is typically rich milky-white Kyushu style tonkotsu, while the noodles – made from bread flour of all things – are thick and heavy.

Special Miso Ramen $13.90

: medium curly : pork and chicken

Bishamon 【毘沙門】 #01-22 Great World City Tel. 6235-6190 #01-64/65 Bukit Panjang Plaza Tel. 6462-2001 #01-18 Funan DigitaLife Mall Tel. 6337-5142 #02-32/34 Bedok Point Tel. 6445-3392

With all outlets located in accessible area, Bishamon is a place where you can stop by to satisfy your ramen craving. Slippery and film with a good elastic spring texture, this ramen noodles are specially made with Sapporo recipe by Japanese manufacturer.

Menya Iroha 【麺家いろは】 Tel. 6238-1011 201 Victoria St. #04-08/09/10 Bugis iluma,

Menya Iroha, the Consecutive Champion of the Tokyo Ramen Show from 2009 - 2010, specializes in Toyama Black Ramen, a local delicacy of Toyama prefecture. Its unique dark black broth uses shrimps and other secret ingredients, seasoned with soy sauce and a lot of black pepper.

Taishoken 【大勝軒】 Tel. 6238-1011 201 Victoria St. #04-08/09/10 Bugis iluma,

Taishoken is one of most famous shops in Tokyo for having invented the “tsukemen (dipped ramen)”. Its broth is made from pork, chicken and anchovies which is boiled down until extremely concentrated. It’s served with additional toppings and a separate bowl of noodles.

Tsukemen Deluxe Medium $15 / Large $18 : medium straight : pork, chicken and fish

Nidaime Tonkotsu Negi Ramen $14.50 : thin straight /

: pork

Daikokuya 【大黒屋】

290 Orchard Rd. #B1-47 Paragon Tel. 6737-5416 252 North Bridge Rd. #B1-13 Raffles city Shopping Centre Tel. 6336-7456 1 Maju Ave. #01-01 My Village at Serangoon Garden Tel. 6509-1690

Daikokuya’s menu offers a range of ramen from Sapporo, Tokyo and Kyushu. In order to achieve an authentic bowl of ramen from each region, different types of noodles are used to create each area’s style. The cooking time for ramen even differs in 10 seconds, which gives the unique character.

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TAO Kuro $15 : thick curly /

Ippudo SG 【一風堂 SG】

Akamaru Shin-aji $16

: medium thin straight : pork

Tel. 6235-2797 333A Orchard Rd. #04-02/03/04 Mandarin Gallery www.ippudo.com.sg

Ippudo is the one of the most popular ramen establishments, with 60 outlets throughout Japan. Its famed tonkotsu broth is produced from an elaborate process of cooking pork bones for more than 16 hours to achieve a creamy, delicate soup with a light aroma.

: pork

Ippudo Tao 【一風堂TAO】 Tel. 6887-5315 207 River Valley Rd. #01-55/56 UE Square www.ippudo.com.sg/ippudo-tao/

After the successful launch of Ippudo SG, Ippudo collaborated with the renowned Japanese drum troupe TAO and opened its second outlet, which is the only Ippudo brand to serve not only ramen, but yakitori and kushiyaki as well. The atmosphere here is more of a casual dining.

Black Spicy Tonkotsu Ramen $11.80

Tonkotsu Ramen Ajitama-iri $13

: medium straight : pork

: medium straight : pork

Ramen Dining Ramen Keisuke

Tonkotsu King 【豚骨王】 Tel. 6636-0855 1 Tras Link #01-19 Orchid Hotel

As its name suggests, Only the pork bone broth with Original, Black Spicy & Red Spicy is served, but you can customize your ramen by filling up the order sheet to define the soup base, strength of broth and noodle texture. You can help yourself to the free boiled eggs and spicy bean sprout pickles on each table.

Keisuke Tokyo

【けいすけ東京】

Tel. 6337-7919 9 Raffles Blvd. Millenia Walk #P3-02 PARCO Marina Bay www.keisuke.com.sg/

Often selected as the No. 1 ramen in contests throughout Japan, Keisuke has a sterling reputation for its noodles. The founder has had 12 years of experience as a French cuisine chef before entering the ramen industry.

Equipped with a culinary sense and a creative mind, Keisuke constantly creates new dishes.

Toroniku Ramen $19.50 : medium curly : pork and fish

and more...

Ramen shop list

Ajisen Ramen (www.ajisen.com.sg)

Ramen Santouka

【ラーメン山頭火】

at The Central Tel. 6224-0668 6 Eu Tong Sen St. #02-76 The Central at Cuppage Terrace Tel. 6235-1059 21 Cuppage Rd. Cuppage Terrace www.santouka.co.jp/en/

Originating from Asahikawa, Hokkaido, it was established after being inspired by the famous ramen movie, “Tampopo”.

What makes Santouka special is its mild white soup made of pork, vegetable and fish. Meltingly tender toroniku char siew (roasted pork belly) is also worth a try.

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Aoba Hokkaido Ramen

(Tel: 6509-9394 / 2 Orchard Turn ION Orchard #B3-25 & Tel: 6376-9519 / 1 HarbourFront Walk, #01-104/105 VivoCity)

Menya Kaiko

(Tel: 6509-8150 / 2 Orchard Turn #B452&53 Ion Orchard)

Noodle House Ken

(Tel: 6235-5540 / 150 Orchard Road #01-17/18 Orchard Plaza)

Ohsho

Baikohken

(Tel: 6735-7068 / 5 Koek Road #01-10 Cuppage Plaza)

Marutama Ramen

(Tel: 6634-0051 / 313 Orchard Road #B3-04/05/06 313 @ Somerset & Tel: 6686-2086 / 26 Sentosa Gateway #B1-219 Resorts World Sentosa)

(Tel: 6534-3808 / 7 North Canal Road & Tel: 6235-3483 / 391 Orchard Road B2 Takashimaya Food Hall)

(Tel: 6534-8090 / 6 Eu Tong Sen Street #03-90/91 The Central & Tel: 6837-2480 / 177 River Valley Road #02-01/02 Liang Court & Tel: 63526369 / 101 Thomson Road #B1-07/08 United Square)

Marukin Ramen

(Tel: 6636-3468 / #B1-11/12 Scotts Square, 6 Scotts Road)

Men-Tei Ramen

(Tel: 6438-4140 / 61 Robinson Road #01-01 Robinson Centre)

Ramen Play

Sapporo Ramen Miharu

(Tel: 6733-8464 / 1 Nanson Road The Gallery Hotel)

Yoshimaru Ramen Bar

(Tel: 6463-3132 / 31 Lorong Liput Holland Village)

Special Interview

i a r u m a S Ramen

侍 “Nantsuttei“

Ichiro Furuya

Ichiro Furuya, 44, is one of the most wellknown ramen legends in Japan. He runs four ramen shops in Japan and two in Singapore.

His ramen, known for its rich pork broth and original garlic oil known as ma-yu, has fascinated everyone from locals to celebrity chefs; and his outlets are notorious for their long queues.

into one bowl. If it is a course meal, you can avoid any dish that you don’t like. But ramen is different. One slurp can determine the whole quality of a bowl.” When asked about how to establish the quality, he says in a deep voice, “Never neglect the basics. Take the time and effort to make every bowl of ramen.”

Furuya grew up in Kanagawa prefecture, a suburb of Tokyo where his mother ran a local eatery. Many of their customers were lone blue-collars from the poor countryside and this friendly eatery was like their second home. Furuya’s mother remembered every regular’s name and would say “okaeri (welcome home)” to each of them whenever they stepped into her shop after work.

His ramen is known for its “blackness” because of the black ma-yu sauce, which he creates by frying the garlic in 7 different lengths of time before turning it into a paste by adding sesame oil. This brings the key flavor to his broth, which is made by boiling pork bones in water for 24 hours. He keeps a record of the humidity and temperature (including that of the flour and water) every single day in order to keep noodle quality consistent. He also adjusts the ingredients of the soup according to the subtle differences.

Although he admired his mother, he didn’t aspire to follow in her footsteps. He spent most of his teenage life riding motorcycles and fighting. After dropping out of high school, he made his living from head to mouth.

Although his journey as a ramen chef was rough in the beginning, his shop soon acquired one of the longest queues at a ramen shop in just a few years. Furuya recalls, “At my mother’s eatery, an entire course meal was placed on one tray. I thought that ramen was like that, except everything is thrown

For the new brand launch of “Hachifukumaru” at Cuppage, he uses only chicken bone for his broth. “I found that many people living in Singapore avoid ramen because of their religious practices. But I want everyone to try it!” At Hachifukumaru, they have fried chicken ramen which is totally free from pork. He also invented a new ma-yu for Hachifukumaru, using oil from chicken and spring onions. The red-colored ma-yu is flavored with chili to cater to the local taste.

Ramen $12

: medium straight : pork

Although he has achieved a legendary reputation in the industry (and despite his burliness), he is surprisingly modest and friendly that it makes you wonder if his mother ran her homey eatery in the same way.”

“Nowadays, noodle factories are so advanced that they can easily mimic my broth and noodle. I say it’s fine,” Furuya says. “We do not make it simplified. We make everything when an order comes in. For instance, we don’t slice the roasted pork in advance to make it convenient for us. If you do that, the sliced surface will be exposed to the air and the flavor will change. We also prepare our soup order by order. This process makes a huge difference in the long run and keeps our reputation high.”

Website Nantsuttei: http://www.nantsu.com/sg Hachifukumaru: http://hachifukumaru.com/jp

Spicy Red Oil $12

: medium straight : chicken

Nantsuttei 【なんつッ亭】

Hachifukumaru 【八福丸】

Tel. 6337-7166 9 Raffles Blvd. Millenia Walk #P3-06 PARCO Marina Bay www.nantsu.com/sg/

Tel. 6737-9713 160 Orchard Rd. #01-13 OG Orchard Point http://hachifukumaru.com

Nantsuttei was voted the Ramen of the Year for 5 consecutive years and was eventually inducted into “The Ramen Hall of Fram” in Japan. The rich soup has a black film made of sesame oil blended with garlic, which is very creamy and tasty, but not overly thick and salty.

As a sister outlet of the award-wining Nantsuttei, this shop offers a new creation by the shop’s celebrity master chef: “spicy red oil soup”. Using milky-white chicken broth that has been boiled slowly for 12 hours, spiced chill sesame oil is added to cater to Singaporean taste buds.

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Marusaya – The Pursuit of Authenticity

Satsuma 2-Year-Old Hongare-Honbushi

If you’ve ever had the chance to ask Japanese culinary experts – whether they’re from casual ramen joints or high-end dining establishments – about “the quintessential element of Japanese gastronomy”, the answer would most probably be “dashi”, a broth made of konbu (dried kelp) and katsuobushi (dried bonito).

In recent years, Japanese cuisine has been flourishing in Singapore. You can fi nd almost anything you can imagine, from Michelin-star sushi restaurant to legendary ramen shops and fancy kaiseki establishments.

Since Japanese cuisine has become familiar to the local scene, Singaporeans have started to develop a fine palate for judging the quality of the subtle dashi flavor. For F&B players in the market, the environment is ever more competitive and challenging, and their key to long-term survival is the pursuit of authenticity.

This is the reason Japanese premier dashi producer Marusaya officially entered the Singapore market this year.

Founded in 1962, Marusaya has been the leading producer of various dashi ingredients—including various kinds of dried fish, kelp and shiitake mushrooms.

They provide consultation services for those in the F&B industry in order to custom-make dashi to suit their customers’ dishes. Popular ramen shops such as Taishoken and Tetsu (both have outlets in Singapore) are some of their satisfied customers.

“There are many Japanese restaurants in Singapore, but in many cases, they don’t use real katsuobushi and konbu

for their dashi due to limited access and lack of attention to detail. However, in recent years Singaporeans have been demanding the same quality you fi nd in authentic Japanese cuisine, and in order to respond to their demands, you need to have good dashi. This is why we’re here – to satisfy these savvy customers’ palates” says President Eiji Futagami.

Since their fi rst appearance in Singapore at a Japanese food exhibition in October last year, they have been receiving overwhelming inquiries from various Japanese restaurants. With the company’s recent success in Korea, he believes that the authenticity of Japanese cuisine can also be pursued here in Singapore.

Marusaya’s signature product is the Satsuma 2-Year-Old Hongare Honbushi, which is made from magatsuo (skipjack tuna) that is left to dry and ferment for over 2 years to release its sophisticated umami (briny) flavor.

This product is most suitable as the dipping sauce for handmade cold soba noodles. With such a simple dish, you can really experience the true flavor of authentic dashi.

As the Japanese culinary scene continues to boom in Singapore, the theory of “the survival of the fittest” will surely become more apparent. And the key to survival is the one ingredient that is a quintessential element of Japanese gastronomy. Futagami says, “We have the same line-up of ingredients from Japan available in Singapore. So, for anyone seeking authentic dashi, feel free to ask us for a consultation.”

Thick Flakes of Katsuobushi

Boiled longer for making a rich dashi which is ideal for soba and udon

Thin Flakes or “Hanakatsuo” of Katsuobushi Boiled for a shorter period to make aromatic dashi.

Also used as topping.

Rishiri Konbu Premier dried kelp from Hokkaido

Katakuchi Niboshi Dried half-mouthed sardine

Marusaya Co., Ltd. Head Office: Phone: Fax: URL: Email:

Nishi Kojiya 3-11-5, Ota-ku, Tokyo (+81) 3-3742-2266 (+81) 3-3742-0383 http://www.katuobusi.com marusaya@katuobusi.com

*Please email for any inquiries in English.

Satsuma Kare-Honbushi and 2-Year-Old Katsuobushi Kagoshima Prefecture is the largest producer of katsuobushi in Japan, and the production takes place in Makurazaki and Ibusuki Yamagawa, on Satsuma Peninsula. This region is especially famous for quality karehonbushi, which is fermented katsuobushi that is aged with mold.

Generally, it takes only up to six months to produce kare-honbushi, and is usually used soon after production or, at the longest,

34

within a year. However, the 2-year-old karehonbushi is stored in our warehouse for over two years after production in order for it to be dried and fermented thoroughly.

The combination of care from the production regions and the delicate, time-consuming finishing process at Marusaya allows us to offer excellent katsuobushi that has a strong yet sophisticated umami flavor without unsavory impurities.

Ibusuki Yamagawa Makurazaki

Nobuaki Hirohashi -Executive Chef-

The Art of Degustation In Tanjong Pagar where modern buildings and traditional shophouses co-exist, nestles the kaiseki restaurant Kumo. Kumo means “cloud” in Japanese, so named by Executive Chef Nobuaki Hirohashi (a.k.a. “Nobu”) based on his credo of “transforming ingredients as spontaneously as a cloud changes its shape.”

The only way to appreciate this is to experi ence his gastronomic art for yourself. Fresh ingredients are cooked in a variety of traditional ways to culminate in a course of kaiseki art that is a visual and appetizing feast for the senses.

Kaiseki One could say that kaiseki, or “bosom stone” in Japanese, comes from a story that zen monks used to put a warm stone in their bosom to warm themselves up and alleviate hunger during their meditation. It was then translated as an idea of the epitome of hospitality: always do your best to treat your guest and provide him with a warm stone even when there is no food.

Back in the mid-16th century, the art of kaiseki emerged as a form of dining during a Japanese tea ceremony. Kaiseki soon developed into the ultimate Japanese cuisine where the primary concept is to express the four seasons through its ingredients and presentation.

Kaiseki’s concept of “ichiju sansai” (“one soup and three dishes”) has since evolved into the modern course-style cuisine we know today, which starts off with an appetizer and ends with a dessert. Yet its cooking methods and basic concepts still remain.

“Researching about what is out in the Japanese market is very crucial,” says Nobu, “as it’s not just about the seasons. The look, the taste

and how each dish is delivered… you cannot miss a single one in a kaiseki cuisine.”

Executive Chef Nobu With a burly physique and goatee, Nobu looks more like a sports celebrity than an ordinary Japanese chef. But his thoughts have always been on traditional Japanese cuisine. As the son of a sushi maestro in the city of Osaka (which is known as the “Kitchen of the Nation”), he grew up watching his father cook. He started helping out in the business when he was merely nine. “It was natural for me. Ever since my childhood days, I’ve always considered the kitchen as my living room.”

After graduating from university with B.A. in management, Nobu went to Kitcho, one of the most prestigious kaiseki restaurants. After leaving Kitcho, he ran his own kaiseki restaurant until he was invited by Far East Organization to open their first kaiseki restaurant at one of their signature premises. For two years running, he has promoted kaiseki in Singapore (currently, the majority of his customers are Singaporeans) and gained coverage on numerous media including CNN Go and Epicure. Even after all this fame and prestige, he is still the same old Nobu. “I just love to be in the kitchen – I’ve loved being in the kitchen since I was a child.” ◆

Kaiseki Menu

at $78 and $138 + per person.

◆

Omakase Dining

from $168 + per person.

◆

Saga Wagyu Kaiseki

$168 + per person

Bonito soup with ice fish, egg tofu and canola flower

Grilled Saga wagyu with spring vegetable tempura

Four seasons do exist in the corner of Icon Village. Chef Nobu’s omakase spring (March to May) menu introduces newly-arrived Japanese seasonal delicacies such as mountain vegetables, ice fish, firefly squids and Spanish mackerel. Sample Chef Nobu’s kaiseki as well as sushi for a gastronomic journey into the spring flavors of Japan.

KUMO Japanese Kaiseki Restaurant 12 Gopeng Street #01-58 Icon Village, 078877 T. +65 6225 8433 Fax. +65 6225 8481 Email: kumo@kitchenlanguage.com.sg www.kumokaiseki.com.sg

Opening Hours: (Mon – Sat) (Lunch) Noon – 2:30pm (Dinner) 6:00pm – 10:30pm

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vol.

Japanese Recipes for Your Daily Table

HOME TREATS

Do you love Japanese food?

Here are some popular home recipes that will never fail to delight family and friends.

五目ごはん

Gomoku Gohan

(Pot rice with 5 ingredients) One of most popular Japanese rice recipes loved by everyone from children to the elderly, Gomoku Gohan is a rice dish seasoned with broth and soy sauce, along with meat and various vegetables.

1. Prepare dried shiitake mushrooms by soaking them in water for 1 hour, then slice them. Slice the gobou, and chop the konnyaku, carrot and tofu-puff into small pieces.

s #1

Cooking tip

be same ients should ●all the ingred th texture. e for a smoo small bite-siz ken. chopped chic You can add

【Ingredients】for 2 ‒ 3 persons

- 300g Japanese rice - 3 Dried shiitake mushroom - 1/4 Carrot - 1/4 Konnyaku (yam based gel) - 1/4 Gobou (Burdock root) - 1 Tofu-puff - Broth: ▪450ml Stock (Chicken, Bonito or Konbu seaweed) ▪40ml Soy sauce ▪40ml Japanese mirin sake

2. Wash and rinse the measured rice and soak in water for 3060min, and drain the water completely. Put the rice in a rice cooker and pour in the broth.

3. Put in all the ingredients over the top and switch on the cooker (normal mode).

Recipe and Photos by

Tadasuke Tomita - www.sirogohan.com His passion for cooking is so great that he quit his job at a big company to study at a culinary school, and became an apprentice at an authentic high end Japanese restaurant. Currently, he is working with a product development department of a Japanese processed food maker, while managing a personal website introducing traditional Japanese home cooking recipes. As his other hobby is photography, all the photos on his website are his own works.

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Cooking tips #2

●you can add sh iitake mushroom-soaked water to the broth to enrich the taste.

TOMI

Special Feature vol.1

SUSHI

Sophistication in simplicity Leonardo Da Vinci once said, “Simplicity is the ultimate sophistication.” In the world of gastronomy, sushi can be the one to realize such a principle. This finger food is made of two layers: vinegar-flavored rice known as shari, and fresh or lightly-cooked seafood known as neta, which is specially cut to neatly blanket the shari. A sushi item so small that it can be picked up by either chopsticks or fingers and vanish within one mouthful. However, the art of presentation and the complexity of its flavor distinguish it as a product of sophistication.

The established sushi restaurant Tomi Sushi was founded in 1954 in Niigata, a snowy country on the northern coast of Japan. Niigata is known for its premium koshihikari rice, since large rivers – including the Shinano River (the longest river in Japan) – carry rich soil to the plains and snowy mountains bring filtered water to the rice fields.

As Niigata’s coastline faces the Sea of Japan,

order to deliver the perfect mixture of flavors.

“Our motto is to deliver the same quality whether in Niigata or Singapore,” says the Singapore head chef Mr. Kakinuma, a 30-year veteran of sushi and other Japanese cuisines. “Our hon-maguro (bluefin tuna) is a must-try. We purchase a large block of premier-quality tuna in Japan and deliver them to all our outlets, including Singapore. That is why we can provide good quality tuna in Singapore at a reasonable price.”

At Tomi Sushi, sixty years of sophistication is condensed into this simple, finger-sized morsel that is catered to the people in Singapore.

it sees various kinds of seasonal catches, such as nodoguro (blackthroat seaperch), amaebi (northern pink shrimp), karei (flatfish) and kegani (hairy crab).

Previously a marine product retailer since 1877, Tomi Sushi used their exclusive access to the best ingredients for their sushi venture.

Well-loved by locals – who have a palate for fine rice and seafood – for nearly six decades, Tomi Sushi has since expanded to include sixteen outlets in Japan, with two right here in Singapore.

The secret of Tomi Sushi’s success lies in their attention to detail. Needless to say, they use the best koshihikari – which is a blend several varieties – from Niigata for their shari. The rice vinegar is produced by them as well. The elegant fragrance and natural sourness that comes from six to eight months of maturation goes perfectly well with their selected koshihikari. The soy sauce is also custom-made in

www.tomisushi.asia Parco Branch

6333-4633 9 Raffles Boulevard #P3-04 Millenia Walk PARCO Marina Bay Weekdays: 11:30-15:00 18:00-22:30 Weekends/PH: 11:30-15:00 17:30-22:30

Novena Branch 6255-2355 238 Thomson Rd. #02-76/77 Velocity 11:30-15:00 17:30-22:00 (L.O. 21:30)

Maguro nigiri sushi Maguro Promotion

50

% off

1-31 March

Akami (lean tuna): $4 (U.P. 8) Chutoro (medium fatty tuna): $10 (U.P. $20)

Assorted maguro sushi set : $34

Otoro (fatty tuna): $15 (U.P. $30)

Maguro cheese cutlet : $12 Other selected maguro dishes - Maguro cheek steak : $23

- Maguro meatball hotpot : $16

Tekka maki (tuna roll): $5 (U.P. $7)

Maguro skin marinated with ponzu : $6

- Maguro and avocado fresh spring roll : $10

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ワイン Wine

ベトナム風生春巻き Fresh noodle spring rolls

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