By those who know their Asian cookery, Singapore has been hailed as one of the world's major culinary hot-spots. The small island-nation is ideally located between the East and West for chefs and restaurateurs from every corner to come and test their skill, talent and passion against the other fine kitchens in the country. Among its finest, most revered and ever-tempting restaurants are those which specialize in Japanese Cuisine.
Unlike many of Asia's other culinary arts, Japanese Cuisine has a near-mythical quality. Perhaps this comes from the grand tradition and meticulous attention to detail, not to forget the much touted study of those who can rightly consider themselves a true chef from Japan. Sushi and Sashimi have found widespread recognition throughout the West and any denizen of the 21st century will recognize the sushi counter at the lunchtime take-away court, but this is not really the real deal. Far from it, those who really love and have a passion for Japan’s little marvels of flavour and delicate construction, will also know that it takes a really talented chef to get it right and not simply try to pass off some facsimile as adequate. Singapore’s Asian chefs are among the most celebrated in the world and those who find their way to one of the local restaurants which offer authentic food from Japan can experience delights which are perhaps only equalled in the best eateries in Tokyo.
The island-nation is a foodie destination for people from the world over, as such there is an ethos of bringing the best to local and international diners or suffer the consequences of failure and fade quickly into obscurity. Almost all of the chefs who create the magical marvels in the local eateries, hail from Japan. So, whether you're enjoying some lunchtime sushi and sashimi in your Bento Box, or in for the full treat of a tasting menu over dinner with friends and a liberal amount of regionally specific sake, you’re going to be experiencing the most authentic iterations of Japanese Cuisine outside of Japan.
Of course, many only know sushi and sashimi, but there is much more to Japan's cookery. There are different styles of and methods of food preparation, as well as regional variations of flavours and ingredients. Those who want the full drama and crispy deliciousness might venture to an eatery which offers the traditional Yakiniku, the much celebrated grill. If you're lucky and can get a table, you might just find an eatery which has individual Yakiniku set into the table-top, where diners can grill their tasty delicacies at leisure. Just as you’ll find this curious cooking method, so you'll find the Shabu Shabu, Japan's hot-pot cookery, one which takes its name from 'swish swish', the sound it makes as ingredients are swirled in a bowl which yields rare marvels for the mouth.
From prestigious Bluefin Tuna and the finest of the finest, Wagyu Beef, to the myriad fishes, crustaceans and even an eel or two, there is little doubt that Japan's cookery is both inspired and inspiring; the perfect meal for those who value exciting flavours and unusual textures. Even though there is a decided thread of tradition about ingredients and methods of cookery, the fine dining milieu of Singapore allows the talented and passionate chefs to branch out and create new morsels, mixing textures and flavours, borrowing in techniques from around the world, to create dishes and delicacies even the most ardent lover of Japan's finest dishes wouldn’t expect.
Don't forget to take a careful look at the 'sake' menu, since 'sake' is a regionally produced drink with both subtle and bold differences. A good blood-temperature 'sake' can make your great meal all the more special.
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