すしざんまい Sushi Zanmai in Tsukiji Market for 24 hours fresh sushi .... Tokyo, Japan

We got lost as we ventured into maze of Tsukiji fish market in Tokyo with a list of sushi places, Sushi Dai, Sushi Daiwa and Sushi Zanmai, keyed into my iPhone. The afterthoughts from reading about Sushi Dai and Sushi Daiwa, made us realized that we are not hard core sushi lovers afterall. The queues for these two sushi place in Tsukiji have a wait time that's at least 2~3 hours and we weren't desperate enough to wake up early or to join the queue. For those who tried, I salute you and hope that the experience was totally worth it. We decided to drop by Sushi Zanmai that's known for their value for money fresh sushi. Apart from being known for value, Sushi Zanmai is opened 24 hours to satisfy anyone's crave for fresh sushi.

Although Zanmai didn't have an enduring queue to boast, still most of the tables were filled and we were lucky that there were still four bar seats for us. Another observation, was that most of the patrons were Japanese, so sushi standards should be still up to the mark.

Apart from the rest of the fishes and sea food that we ate in Zanmai, which I thought was absolutely fresh but wasn't really worth mentioning as freshness is a given at any sushi place inside Tsukiji fish market. Our highlight into Tsukiji was already mapped out in our minds the night before, an ultimate indulgence of gorging chu-toro and ootoro (prized tuna cut around the belly region). What can be the best place to feast on them than in Tsukiji? 

Here's our  tuna set at 750 yen, from the right Akami, in the middle the Chu-toro, and the left most the Ootoro. This is value for money especially when Japanese tuna belly was so much more expensive in Singapore. However, this promotional set was a bit of a disappointment, the chu-toro must have been the portion too close to the akami portion. There isn't much omega 3 fatty streaks on the supposed chu-toro. Fortunately, the ootoro was melt-in-your-mouth material. At this price point, there really wasn't much to complain. So, we had at least 4 rounds of this promotional set.

Apart from the fresh ootoro, we asked for some pieces of ootoro to be blow torched. Torching provides the mingling of alternate taste on the same piece of ootoro from the slight burnt top layer to the raw bottom side ride above the sushi rice. The little topping of ginger with yuzu surfaced the sweetness of the ootoro. Marvelous!

Even though Sushi Zanmai didn't provide the more exquisite sushi, we still had an enjoyable gorging session for this prized Japanese tuna cut. I don't think we'll ever get full from just eating fresh Japanese chu-toro and ootoro without hurting our pockets back in Singapore. However, for a more exquisite sushi experience in Tsukiji, the choice of braving the weather in the 2 hour queue for Sushi Dai or Sushi Daiwa would still be up for grasp.

東京都中央区築地4‐11‐9 築地市場外

Tsukiji Market 4-11-9

Tokyo, Japan

Tel : 03-3541-1117

La Boutique Le Cordon Bleu for cakes and pastries ..... Daikanyama, Tokyo, Japan

Le Cordon Bleu has become a name that many aspiring chefs would place on a dais to worship. One who has hone culinary skills from Le Cordon Bleu would be held with high regards. As HY and I wandered through the streets of Daikanyama, we chanced upon Le Cordon Bleu, its outpost in Tokyo. We weren't here to sign up as students but only to rest our feets from all the walking. Located in the building of the culinary school was La Boutique, a patisserie and boulangerie that served delicious French pastries and bread.

We entered the La Boutique through the back street where the main entrance was located. When you walk right through, it will lead to the main road and the main entrance to Le Cordon Bleu Culinary School. The ambience of La Boutique facing the back street was relaxing. 

I knew I would have one of these Choux Cream Puff after just one look. The choux cream was smooth, mildly sweet and exuberate the obvious vanilla flavor. I liked the nuts that was coated over the puff, giving it a little uniqueness over the choux puff that we eat else where. It was indeed an epitome of the Le Cordon Bleu culinary standard.

This was the Orange Flavored Bread that was baked into a perfect cube. I had to pick this as it made me curious and wondering how it'll taste.

The bread was fluffy, light and had a nice citrus tint from the orange. It was perfect with a cup of coffee.

Roob-1 28-13 Sarugaku-cho
Daikanyama, Shibuya-ku
Tokyo, Japan

木村や Kimuraya Bakery in Ginza, Tokyo, Japan ......... the creator of the anpan

The banner up there spells Kimuraya, Ginza main store. A consistent crowd will form around the counter where the staff take orders from the crowd. What's selling like hot cakes in Kimuraya?

Covered by the crowd of eager folks were boxes of buns of different flavors and in one of them the original Anpan (Japanese sweet bun filled with red bean paste). It was Kimuraya's founder, Yosubei Kimura, whom in the pursuit of improving the taste of bread for Japanese using westernized bread making techniques, created the all time popular Anpan. That was in 1874. Since then, the anpan bun was included as part of Japanese food culture. Different fillings like sesame, white bean and chestnut for the sweet bun were created to suit the diversity of taste.

This is the main store in Ginza where we can observe a consistent stream of customer. Just standing outside for 5 minutes, one can attest to the popularity of the Kimuraya buns.

This is the one with red bean filling with a piece of salted sakura blossom pressed into the top of the bun that it's embedded in the  little crack just above the red bean filling. One of the original flavors since it all started.

This is the apple flavored with sake filled inside the bun. I like the taste with the strong fragrance of sake.

4-5-7 Ginza, Chuuou-ku, Tokyo
東京都中央区銀座 4-5-7
Ginza, Tokyo, Japan

Kimuraya Website

くふ樂, 炭火串烧厨房 Kuuraku @ Ginza, An Enjoyable Sumiyaki Experience- Tokyo, Japan

We didn't seem to get our fill of sumiyaki in Tokyo this last trip, or rather, I was really sore over bring William and Joanne to the Nanbantei in Shibuya and then having a rather unsatisfying, mediocre sumiyaki experience (actually I was the only sore one). Dinner in Kuuraku @ Ginza was definitely the saving grace before we hit back to Singapore the next morning. All we need to do was to just ask the concierge. Should have just do that before we head out for meals without much research and pre-planning. Even though the service staff in Kuuraku didn't really understand English, and there's no English menu to help the situation, we did manage to order a table of delicious sumiyaki by finger pointing through the illustrations in the menu. All throughout the ordering ordeal, the waitress was totally polite and enthusiastic even though we didn't understand 90% of what she was trying to tell us less the occasional, "tsukune", "kurobuta" intersperse within the "dialogue". It's more like she's telling us and we nod our head whether we understand or not and do a lot of finger pointing. That was fun!

Chilled Hokkaido Tofu with Sea Salt. - I love tofu and I had to order this.  The Hokkaido tofu was very smooth and had a scent soya fragrance as I bring a scoop near to my mouth. I tasted the simple soya richness without adding the salt and itwas already good enough for me. Adding the salt did enhance the taste though. The rest on the table wasn't too keen on this dish, so I gladly take most of it.

Deep Fried Onion - This seemed to be the dish to order as this tastefully presented fried onion flower appeared on almost every table in the restaurant. Absolutely crispy, a sprinkle of salt almost greaseless presentation made this a mouth watering appetizer. It looked good and certainly taste good! 

Grilled Chicken Wings - This was so hot that it's the only 2 pieces we can get hold of. They were sold out! These chicken wings were grilled to perfection and the salting done so deftly that it taste so good.

Chicken Skin - Taking the chicken skin apart and having them on its own used to be unacceptable. But now, everytime  I have sumiyaki, grilled chicken skin will be one of the dish that's  needed on the table. Ignoring the health warning about eat overeating this dish, if done well with that crispy, slightly charred, savory taste, chicken skin stands out as a delicacy on it's own.

Tsukune - which is chicken lump on a stick was coated with yakitori sauce and then grilled to form a pretty delicious brown glaze.

We dip our Tsukune into the raw egg which tones down the sweetness of the yakitori sauce and added an extra eggy fragrance.

Kurobuta Pork Belly - Kuuraku heaped some grated radish and sprinkled some spring onions over the grilled kurobuta pork belly that they served. The kurobuta was tender and smelled of the fragrance from the pork fats that was heated by coal fire.

On the left was the bacon wrapped Japanese cherry tomatoes and on the right was cheese wrapped mochi sticks. The tomatoes were sweet and the bacon gave it the contrasting savory taste. The mochi wrapped with cheese was something that I didn't get to eat in Singapore. The tangy texture of mochi with the semi melted cheese made it fun to munch on and taste good.

Shoyu Onigiri - We were recommnended the onigiri, Japanese rice lump, that was grilled with some shoyu until the exterior was just slightly charred and crispy. This was simple but really good!

〒104-0061 中央区銀座1-16-1 東貨ビルB1F
Tel : 03-3538-6226
Ginza, Tokyo, Japan
Kuuraku Website

Tokyo Banana .......... an interesting banana cream cake dessert

I was transiting Tokyo's Narita Airport and had sometime to spare. HY and I went for some duty free shopping and this cake dessert caught my eye, Tokyo Banana.

A box of 8 Tokyo banana cost 1000 yen.

This is one of the banana cake take out of its wrappers. When it's out of the wrapper, it actually looks a bit boring. Take a bite and you'll think otherwise.

I've taken a mouthful and exposing the banana cream inside the coat of fluffy cake. The cake is light and it's filled with the smooth banana cream which is tasty and not overly sweet. This is a really good dessert to bring home.

Tokyo Banana has many outlets. Click on the website link to look for more of the outlets. You may want to search for Tokyo Banana in Google and then ask for an English translation if you don't understand Japanese.

Address : Available in many Duty Free Shops in Narita Airport

Website : http://www.tokyobanana.jp/banana/index.htm

Little Indulgence in the Basement 1 of Japanese Shopping Malls .......... dessert is big in Japan

Hidden beneath the glitz of the latest designed stillettos, apparels, shimmering jewelleries, in the basement 1 of the Isetans, Takashimayas and Daimarus (Major Japanese departmental stores) were where I found treasures. Food of course! 

When you step on the escalator from the ground floor to basement 1, away from the glitz, you'll start hearing cries in appeal for your attention to the food that's in there. Only thing, it's all in Japanese. As you pass by the food counter, be it the sales girl at the pudding store or the Yamada farm milk man, you'll be greeted with an "Arigato" (in this context it means thanks for your interest) even if it means looking, checking and not buying. Even if the food behind the glass counter taste less than desired, they'll always look good and delicious. 

The only universal rule that has the highest probability to obtain truely good food is "Join the queue!". Right in the basement, spot the queue and it'll lead you to the indulgences that tantilise your taste buds. I can assure you that this simple rule has a 99% hit rate. 

This is one long queue for fresh custard cream puffs (chou la creme) from Giotto and is just one example of a popular food counter at the basement. 

Pudding d'or (Basement 1 of Isetan Shinjuku, Tokyo) gets you the best pudding from all over Japan. The only problem is whether you'll get the full selections at the time you reach the store.

Cream puffs (chou la creme) from Gramercy (basement 1 of Takashimaya, Kyoto near Gion). There's the pistachio nuts sprinkled over the puffs and the strong milky cream that oozes out witha bite. The other brand for good cream puff is Giotto (basement 1 of Daimaru in Kyoto Gion area and basement 1 of Mitsukoshi in Tokyo Ginza area). This one is likely to be snapped up if you find yourself at the end of the queue.

This bottle of fresh Yamada Milk at 110 yen a bottle is worth every milk drinkers fantasies. Its all rich, creamy and smooth.  This is one of the tastiest milk apart from the hot Hokkaido milk I had 3 years ago. I have to apologise that it sounded like a big deal. But, yes, it's a big deal to a Singaporean who's deprived of fresh produces that the rest of the world are blessed with. I bet I've forgotten to lick off my milked moustached after finishing this bottle of milk. 

Mochi filled with azuki and green tea paste. HY (my wife) and I received an overseas message from a close friend reminding us that it's, 东至, the coming of the winter. Us Chinese celebrate the coming of winter as a tradition. Ironically, there's no winter in Singapore. All we have is monsoon, plenty of sunshine and rain. We'll have this little rice flour ball dish where we dunk the flour balls into syrup and boil. Well the closest thing we have here in Japan is mochi and its HY's favourite.  The mochi we had comes from a more authentic traditional Kyoto dessert brand Kogetsu 鼓月.

Japan is mochi country. There's so many variety to choose from. The more creative mochi varietal, like the ones shown below is from a stall called Mochi Cream (basement 1 of Mitsukoshi, Shinjuku). The mochi has cuppucinno, caramel, strawberry, raspberry cream filling (and many other flavours). As this type of mochi is frozen, you'll have to defrost them for at least 30 minutes before consumption.

Strawberries are in season and so these yummy looking  Strawberry Shortcakes must be good!

It's a regret that I've a limited "fuel tank" else I would have tried more stuff and share with all my friends out there. Well if you happen to be in Japan, especially if its a lonely business trip with ample evening hours to burn, go to the basement 1 of the Japanese shopping malls to be surprised and indulged.

Pudding d'or @ Isetan Shinjuku ......... Best pudding from all around Japan

Ever since I watched a Japanese Comedy Serial, "My Boss My Hero", I became skeptical about Japanese's fervour for pudding. In the show, when the bell rings for the recess break, the whole school will rush to the school canteen for the limited bottles of pudding. (Click here to watch this Pudding Mad Rush scene) The scene of Nagase Tomoya, the Hero, finally getting a bottle of pudding and savouring every last bit in an open field really makes me wonder if the pudding in Japan is really that good. The show's exaggerated and over-zealous antics that the students deployed to try and get at these bottles of dairy base desert provides a comical representation of Japan's love for pudding.  

My recent trip to Japan allows me to understand that the Japanese spirit and fervour over pudding (as portrayed in the show mentioned above) are very real! After I put the first mouthful of Japanese pudding into my mouth, I really felt that I have arrived at the gates of seventh heaven (the feeling that Nagase Tomoya was experiencing) ............. This stuff is heavenly. Well, I may be influenced by the show and clouded by my love for dairy based food. If you're in Japan give it a try but please be aware that the ones sold in convenient stores and the ones retailed by Pudding d'or is a world of difference.

Pudding d'or consolidates the best pudding from different desert shops all around Japan of which many seems to come from Hokkaido. If you're in Hokkaido, there should be many to choose from in that region. 

Pudding d'or can be found at the food section of the Shinjuku Isetan department store.

After spending the day time touring Tokyo, I'll spend the last few hours at the food section before the store closes at 8pm. It's good to go early if not the Japanese love for pudding will empty the store and leave nothing for you. 

The following are the best that I've tried and would recommend. They are in order of my preference.

Sweets Kitagawa - 

Origin : Hokkaido 北海道

Taste : Soft, sweetened and has a layer of cream at the top of the pudding. I like this because it doesn't come with caramel sauce that most brands include.

Cost : 420 yen

ひよこのお昼ねプリン - 

Origin : Hokkaido 北海道

Taste : Soft, sweetened and has a layer of cream at the top of the pudding.

Cost : 315 yen

おたる発牛乳プリン -  

Origin : Hokkaido 北海道

Taste : Soft texture, sweetened and has a layer of caramel sauce at the bottom of the pudding.

Cost : 351 yen

蔵王プリン -

Origin : Miyagi 宫城

Taste : Thicker texture, sweetened. It has a layer of caramel sauce at the bottom of the pudding and cream on top.

Cost : 389 yen

みやざき純〜白いカスタードプリン〜 - 

Origin : Miyazaki 宫崎

Taste : Very Soft, very mildly sweetened and has a layer of caramel sauce at the bottom of the pudding.

Cost : 630 yen

Zin Zin Gaspard - 

Origin : Kyoto 京都

Taste : Soft, sweetened coupled with a unique bitterness. The bitterness is too unique for me but this is popular. This is an acquired taste. I recommend this only for the bitter unqueness of this pudding.

Cost : 351 yen

Address : Tokyo, Shinjuku, Shinjuku San-chome, Isetan Department Store Basement 1 (Quite near to the Shinjuku JR station)

Country : Japan

Website: http://www.pudding-d-or.com/