Japan
April 25, 2026 | Eat Drink Asia Team Last updated: October 15, 2026 We have always believed that a brilliant plate of Japanese curry is the ultimate culinary hug. Over the past eight months, we made it our personal mission to embark on a comprehensive curry journey across Singapore, hunting down the best Japanese curry…
Ask most Singaporeans to picture Japanese curry and a familiar image probably comes to mind: a plate of rice beneath thick brown gravy, perhaps with a breaded cutlet sliced neatly across the top. It is rich, sweet-edged, comforting and, by now, almost as recognisable as ramen or donburi. Head to the fourth floor of Fortune…
I built this list around a very specific feeling: that first bite where the room goes quiet for a second. I’ve tried enough Japanese restaurants in Singapore over the years to know that “best” does not always mean the most expensive, the rarest, or the hardest to book. Sometimes it is the warmth of the…
Among Japan’s beloved fizzy drinks, none evoke nostalgia and uniqueness quite like Ramune marble soda. Instantly recognizable by its quirky Codd neck bottle and glass marble seal, Ramune soda is an essential part of Japanese summer, cherished by generations for its refreshing taste and signature pop sound. This marble soda remains a staple at summer…
May 19, 2026 | Eat Drink Asia Team | Last Updated September 29, 2026 When you sit at an omakase counter, you’re paying for a culinary journey. A memorable omakase is more than fresh fish; it’s a delicate celebration of flavors. The best chefs act as storytellers, sequencing each bite to build anticipation and contrast, guiding…
Sashimi is one of the clearest ways to understand Japanese cuisine because there is very little to hide behind. At its simplest, sashimi is sliced raw fish or seafood served without sushi rice, usually with soy sauce, wasabi, and simple garnishes such as daikon radish. But the dish is not just “raw fish on a…
I’ve been eating sushi in this city for years now, from S$1.50 plates rolling past on a belt to omakase counters where the bill made me sit up straight. Somewhere along the way I stopped chasing “the best” and started noticing something else — that good sushi answers a mood, not a ranking. Some nights…
I didn’t grow up eating raw fish. For years, sashimi felt like something you learned to appreciate rather than something you loved. Cold, foreign, a little intimidating. Then one afternoon, at a quiet counter, a chef placed a single slice of chutoro in front of me and said nothing. I ate it. And I understood.…
There’s a specific kind of hunger that a chirashi don answers. It’s not the hunger for a full sushi omakase, with its slow ceremony and its quiet counter watching. And it’s not the hunger for something thrown together and forgotten by three o’clock. It sits somewhere in between — fish and rice in one bowl,…
I didn’t grow up eating eel. But I grew up watching my grandmother turn one thing into another — gluten into “duck,” beancurd skin into “fish,” mushrooms into something that tasted of the sea without ever touching it. Buddhist vegetarian cooking does that. It doesn’t pretend so much as it remembers, building familiar shapes out…