Alex - Here have what I know

This fusion restaurant puts as contemporary spin on traditional Japanese cuisine to present a unique epicurean experience.

It scores
Despite drawing inspiration from a wide range of Western and Asian cuisines, the menu still retains an acute awareness of the the simplicity and freshness of Japanese ingredients. The Smoked Salmon Salad Roll, $10, and the fresh and moist Pan-fried Fish with Mango, $16, are outstanding culinary creations which are bound to excite the tastebuds.
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AKASHI
Not just a move, but a complete reinvention for Akashi. It was always a stalwart in the old days in the basement of Tanglin Shopping Centre - reliable fare and great prices. Now it has moved to an impressive space on the ground floor of Orchard Hotel (along with newly opened, energetic sister restaurant Inakaya) and gone upmarket. The setting is much smarter, the food is more elegant and the quality higher and, yes, you’ve guessed it, the good old prices are a thing of the past. To be fair, you are getting what you pay for.
#01-01A Orchard Parade Hotel, 1 Tanglin Road, tel: +65 6732-4438.

AOKI
Being part of the Les Amis Group, you know you are in for a pretty subline experience. This is arguably the ultimate in Japanese dining and service, so expect a not insignificant contribution to your credit card statement. Play it smart and go on expreses. The decor is the epitome of Zen minimalism. The menu covers sushi, sashimi, shabu shabu, sukiyaki, tempura, and seasonal produce is a highlight. Everything is exquisitely presented.
Shaw Centre, #02-17, 1 Scotts Road, tel: +65 6333-8015.

IKUKAN
The name of the lane off Club Street may elicit the odd giggle, but the food at Ikukan certainly won’t. This is serious, creative Japanese fare in an elegant setting and unusually, a Western style of dining is predominant with starters, main courses and desserts. The speciality is Japanese charcoal grill, so try the beef or black cod. Set menus are good value too.
23 Mohamed Ali Lane #01-01, Tel: +65 6325-3362.
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If you’re a food connoisseur who appreciates a fusion of cuisines, you’ll be pleased by the menu at Dozo. Located at Valley Point Shopping Centre, Dozo is a one-of-a-kind modern Japanese concept that offers a multi-course ‘degustation’ menu, offering the best of Japanese, French and European cuisine.

While most ‘degustation’ menus features set courses, Dozo presents diners with a choice of dishes for each course. Pick from an extensive selection to create your own lavish six-course lunch ($38.80) or sumptuous seven-course dinner ($58.80). If you prefer to stick to one or two dishes, an a la carte menu is available.

The ‘degustation’ menu features quality, fresh ingredients and changes seasonally. All dishes are presented on Japanese black-and-white porcelain for an lkebana-inspired feel.
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At one of KL’s most stylish Japanese restaurants, time-honoured Japanese tradition meets contemporary design. All the warmth and hospitality of the country is apparent from the minute you walk through the bamboo structures at the entrance; inside, the restaurant is adorned with hallmarks of life in rural Japan, from the simple rice pots to the hand-painted rice paper screens and hand-carved wooden family crests on the wall.

Gonbei’s cuisine celebrate the simple, clear flavours of Japanese cooking; in its home country, each style of cooking is celebrated as a cuisine in its own right, so there are four cooking counters to cater to this - whether you feel like fresh sushi, aromatic teppanyaki, robatayaki or crisp tempura. A glass or two of sake can be had at the fifth counter which stocks over 80 brands of sake and over 50 varieties of shochu, including the limited edition Kamenokou 17 (Junmai Daiginjo) shochu from Hyogo.
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www.kimonokool.com
You don’t have to put on a clunky kimono just because you like the pretty Japanese prints. Using real kimono artwork imported from Japan,

familiar accessories like trucker caps, studded wrist cuffs and belts are given a kawaii makeover. Mix them up with wicked hoodies or sneakers for some oriental street style. (more…)

Ingredients

~ 100g ( 3 1/2oz) Japanese cucumbers (gherkins),
cut into 1-cm (1/2-in) slices
~ 100g (3 1/2oz) Japanese eggplant (aubergine),
cut into 1-cm (1/2-in) slices
~ 1 teaspoon salt
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Ingredients

~ 400g (13 oz) chineser cabbage
~ 1 tablespoon salt
~ 3 teaspoon sugar
~ 1 red chili, seeded and thinly sliced (optional)
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