{"id":10051,"date":"2021-03-30T12:00:10","date_gmt":"2021-03-30T04:00:10","guid":{"rendered":"https:\/\/nsman.safra.sg\/?p=10051"},"modified":"2021-04-01T16:08:53","modified_gmt":"2021-04-01T08:08:53","slug":"sg-food-fad-sakura","status":"publish","type":"post","link":"https:\/\/nsman.safra.sg\/sg-food-fad-sakura\/","title":{"rendered":"SG Food Fad: Experience The Many Flavours Of Sakura In Singapore"},"content":{"rendered":"

It\u2019s spring-to-summer time, and we can all start to appreciate the tropical flowers blooming all over our isle. Not for cherry blossoms though, \u2019cos for one, we don\u2019t really have them here, and two, we can\u2019t exactly fly over to Japan right now for sakura-viewing. Tis\u2019 okay, since we have more than enough sakura season-inspired sushi, dishes, snacks and drinks from the 6 dining spots listed here, to bring some cherry-coloured cheer to our cheeks.<\/p>\n

\"Sushi
Photo: Sushi Tei<\/figcaption><\/figure>\n

Sushi Tei<\/h4>\n

As with every changing of the seasons in Japan, so does the menu of this Japanese resto; this time round, it\u2019s the Blossoms of Joy Spring Menu. As with all of its themed dishes, the ones here are made with fresh produce and are seasonal (FYI, they will be available till mid-June, but don\u2019t dilly-dally). For starters, pick the Truffle Foie Gras Chawanmushi ($12.80) that has pan-fried foie gras served on warm egg custard and drizzled with truffle oil \u2013 it is both a palate opener and also a fill-you-upper, with the slices of slightly crispy foie gras being more than moreish. This same foie gras also makes an appearance in the Satsuma Wagyu Steak Foie Gras ($33.80), that serves Satsuma wagyu that\u2019s produced by Mizusako Farm, one of Japan\u2019s largest black cattle breeding farms, that feeds its cattle with roasted soybeans. Drench the tender beef with its accompanying shooter glass of truffle steak sauce for extra yumminess.<\/p>\n

Need more carbs or dishes to share with your group of 8? Try the Kaisen Blossom Roll ($14.80, pictured above<\/em>), a crunchy fried salmon sushi roll that\u2019s topped with caviar, cod roe mayonnaise and camellia buri, amberjack that\u2019s farm-raised on a camellia oil-enriched diet, resulting in fish meat that contains oleic acid, said to help lower cholesterol and aid skin repair. To end your meal, opt for the Edamame Cream Puff ($7.80), a pastry that\u2019s air-flown direct from Japan that\u2019s not only sweet and creamy, but to some diners, also carries a hint of the taste of kaya!<\/p>\n

Available at all Sushi Tei restaurants, multiple locations, sushitei.com<\/a>; www.facebook.com\/sushiteisg<\/a>; www.instagram.com\/sushiteisg<\/a><\/em><\/p>\n

\n
\"Taki
Photo: Taki Izakaya Bar<\/figcaption><\/figure>\n

Taki Izakaya Bar<\/h4>\n

Need tipples with your food to get into the sakura season mood? Try the Roku Gin cocktail pairing menu (available from 5 April till 15 May) at this new-ish bar in Raffles Place. And if you didn\u2019t already know, Roku Gin is from the famed House of Suntory, that\u2019s known for its Japanese craft gin which takes a full year to be produced with the distillery\u2019s infusion of 6 unique Japanese botanicals.<\/p>\n

There are three special cocktail and food pairings to be had here: the white foam and dark mauve coloured Spring Equinox cocktail and Hanami dish featuring Kapachi sashimi with Sakura gel; the Me & U Negroni + Aperol + Umeshu cocktail and applewood- and Genmaicha-smoked Kogane Matsuri fish dish; and Spring Garden\u2019s Genmaicha-infused rice, saut\u00e9ed with Maitake mushrooms and carrots, that\u2019s served with a fruity and floral Sloe Dancing cocktail. Any of these pairings are perfect for your after-work chillout dates.<\/p>\n

Prices TBA. Available at Taki Izakaya Bar, 16 Collyer Quay, #01-05A B, 049318; www.facebook.com\/takibarsg<\/a>; www.instagram.com\/takibarsg<\/a><\/em><\/p>\n

\n
\"IPPUDO\"
Photo: IPPUDO<\/figcaption><\/figure>\n

IPPUDO Singapore<\/h4>\n

If you want a full-on experience of what sakura season\u2019s like in Japan, head to IPPUDO Mandarin Gallery. The resto has gone completely \u201cpinked-out\u201d with sakura flowers bedecking the whole place \u2013 so you Instagrammers better scuttle down fast to take your pretty-in-pink pics.<\/p>\n

Done with the posts, back to the food and drinks (available from 1 April), which, btw, also look great for the Insta. The Ohanami Sakura Umegaemochi may be a mouthful, but is also mouthwatering. Hailing from IPPUDO\u2019s Fukuoka Prefecture hometown, this traditional Japanese speciality rice cake with Azuki bean filling is a must-have when visiting Fukuoka\u2019s famous Dazaifu Tenmangu shrine. Here, the sweet dessert is updated with real sakura petals, and served with a pot of Sakura Green Tea that comes with an in-full-bloom sakura flower within ($6 per set). For wine bibbers, there\u2019s the Ohanami Sakura Cocktail ($7 per glass), a sweet plum wine with a cherry blossom colour and aroma, that comes crowned with a floating sakura blossom and dusted with festive pink sprinkles. So sugoi!<\/em><\/p>\n

Available at IPPUDO Mandarin Gallery, 333A, Orchard Road, Mandarin Gallery, #04-02\/03\/04, 238897; www.ippudo.com.sg<\/a>; www.facebook.com\/ippudosg<\/a>; www.instagram.com\/ippudosg<\/a><\/em><\/p>\n

\n
\"Sushi
Photo: Sushi GO<\/figcaption><\/figure>\n

Sushi-GO<\/h4>\n

Nothing spells \u201cJapan\u201d than the ubiquitous sushi. Add sakura to the recipe and \u2013 Uwa! \u2013 <\/em>you get the awesome foursome from Sushi-GO (available for the whole month of April). These are its April Ohanami Specials: Sakura Roll ($2.50) that\u2019s made with sakura ebi, sakura fish powder, egg, cucumber, shrimp roe and crab stick; sakura ebi-flecked Sakura Ebi Tempura ($6.20); a citrusy Tai Yuzu Sushi ($3.20) topped with salted kelp; and the limited-edition Sakura Jelly ($3.80) that\u2019s moulded to look like a flower. And all of these nom-noms are sent to where you\u2019re sat via the resto\u2019s Shinkansen bullet train-shaped conveyor belt \u2013 it\u2019s deliciousness, express-delivered.<\/p>\n

\u00a0<\/strong>Available at Sushi-GO (@ &JOY Dining Hall), 1 Jurong West Central 2, Jurong Point, #B1-47\/48648886; njoydininghall.com.sg\/brands\/sushi-go<\/a>; www.facebook.com\/SushiGO.sg<\/a>; www.instagram.com\/sushigo.sg<\/a><\/em><\/p>\n

\n
\"Kuriya
Photo: Kuriya Japanese Market<\/figcaption><\/figure>\n

Kuriya Japanese Market<\/h4>\n

Want to enjoy sakura-inspired fare both in the comfort of your home and at a dining spot? Head to Kuriya Japanese Market. Aside from the myriad of spring season offerings (that start from an affordable $2) such as Sakura Monaka, Sakura Daifuku Mochi, and Strawberry and Blueberry Jelly-Filled Marshmallows, you can also get to enjoy new sushi creations that all feature seasoned sakura shrimp. Pick from Sakura Ebi Inari (rice with cucumber chunks wrapped in sweet beancurd skin); Sakura Hako Sushi (Japanese sea bream, salmon and tuna in a sushi block); and Sakura Duo Maki (it comes with Japanese sea bream, avocado, egg, cucumber and Japanese rice seasoning).<\/p>\n

A must-eat exclusive at the chain\u2019s Great World outlet: Sakura Tai Chirashi Don, that has Japanese sea bream, a rose-shaped salmon sashimi and salmon roe served atop a bed of sakura shrimp-flavoured sushi rice. Your window of opportunity to try all of these: 1 April to 31 May 2021.<\/p>\n

Prices on application. Available at Kuriya Japanese Market, multiple locations, www.kuriyajapanesemarket.com.sg<\/a>; www.facebook.com\/KuriyaJapaneseMarket<\/a>; www.instagram.com\/kuriyajapanesemarket.sg<\/a>. The Sakura Tai Chirashi Don is only available at 1 Kim Seng Promenade, Great World, #B1-133, 237994 (within &JOY Dining Hall).<\/em><\/p>\n

\n
\"SYUN
Photo: RWS<\/figcaption><\/figure>\n

Syun by Hal Yamashita<\/h4>\n

With its repute for Japanese fine-dining featuring air-flown ingredients from Japan, this outpost by celebrity chef Hal Yamashita is the go-to if you want to taste the very best that Japanese food has to offer. Don’t miss their first-ever Sakura Feast, aptly named Beauty that blossoms on the palate <\/em>(such a nice sounding name, don’t you think?), which offers delicacies such as the Mizu-tako carpaccio with hassaku (Japanese grapefruit) salsa shaped like a pretty cherry blossom bloom (pictured here<\/em>) and \u201cSake\u201d steamed sakura-dai (Japanese sakura sea bream) with sakura risotto, fava bean and sakura-ebi. And to round off your meal, be sure to order the multi-layered Roku Gin Tonic ($18++) or the Roku Gin Mojito ($18++), both artisanally crafted using Roku Gin, made from traditional Japanese botanicals such as the sakura flower, yuzu peel, sencha tea, sansho pepper, gyokuro tea and more.<\/p>\n

Available at Syun by Hal Yamashita, #02-135 & 135A Resorts World Sentosa Crockfords Tower, 26 Sentosa Gateway, 098138; www.rwsentosa.com\/en\/restaurants\/syun<\/a><\/em><\/p>\n

\n

Featured image: Sushi Tei<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Even if you can\u2019t head to Japan to view the sakura bloom and chow down on authentic Japanese food, you can still have cherry blossom season-inspired fare right here on our home shores. <\/p>\n","protected":false},"author":1,"featured_media":10052,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[22,222,1404,862,858,1440,807,856,1405,1451,1403],"yoast_head":"\nSG Food Fad: Experience The Many Flavours Of Sakura In Singapore - eNSMAN<\/title>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SG Food Fad: Experience The Many Flavours Of Sakura In Singapore - eNSMAN\" \/>\n<meta property=\"og:description\" content=\"Even if you can\u2019t head to Japan to view the sakura bloom and chow down on authentic Japanese food, you can still have cherry blossom season-inspired fare right here on our home shores.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nsman.safra.sg\/sg-food-fad-sakura\/\" \/>\n<meta property=\"og:site_name\" content=\"eNSMAN\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SAFRAsg\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-30T04:00:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-01T08:08:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nsman.safra.sg\/wp-content\/uploads\/2021\/03\/Sushi-Tei.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"836\" \/>\n\t<meta property=\"og:image:height\" content=\"430\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data1\" content=\"6 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/nsman.safra.sg\/#website\",\"url\":\"https:\/\/nsman.safra.sg\/\",\"name\":\"eNSman - 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