📣📣 Don หน้าใหม่จาก @hotaru.119 !! 😍😍ขอบอกว่าปังทุกหน้า!! ปลาดิบคือสดมากก ส่วนปลาไหลก็ฟิน ให้มาแน่นๆถ้วย ชิ้นใหญ่เต็มคำ!! 🤤 . 👉🏻 Unagi kabayaki Don ข้าวหน้าปลาไหล ชิ้นใหญ่ๆ อร่อย กลมกล่อม สายunagi ต้องไม่พลาด!! 🥰 👉🏻 Sakana Tamago Kake ข้าวหน้าปลาดิบรวม ชุบไข่ปรุงสูตรพิเศษ สด อร่อย ดีงามมาก🥺 👉🏻 Maguro Suke Don มาทุกส่วนของมากุโระไม่ว่าจะ otoro chutoro akami กลมกล่อมดีมากกกจ้าา โรยด้วย ikuraกรุบๆ เข้ากันลงตัวมาก 🤤😍

Today’s Dinner: Japanese Cuisines by @gesuto.kl ————————— If you’re craving for some fresh and delicious Japanese Cuisines , do try them! Got them cause they are having Buy 1 Free 1 Promo now until end of September🔥 What I’ve ordered : 1. Uni Chirashi - 5/5⭐️ - The Sea Urchin is super fresh! And it’s really my 1st Sea Urchin, seriously tasted good😍 together with ikura, mentaiko😋It’s just wowzers 🔥 2. Teriyaki Salmon Donburi - 4/5⭐️ - Love the onsen egg really watery and careful of poking it and drain the eggs all over 😜 3. Angus Shigureni - 5/5⭐️ - if you love beef, these Angus beef briskets are seriously for you! Nicely marinated, texture of the Beef brisket is not too tough as well.🥩 4. Truffle Pappadelle with fresh shaved truffle 😋 - 5/5⭐️ - My first ever fresh shaved truffle!😍 I’m surprised with the taste(sorry never had them🙈) It’s very mushroomy and a bit fermented soury taste but still it mixed well together with the pappardelle!🔥 #gesutokl #japanesecuisines #buy1free1menu #truffle #uni #seaurchin #japanesefood #japanesefoodlover #foodieskl #fooddelivery #foodreviews #foodreels #foodlover #foodporn #foodstagram #japanesefoodkl #homedelivery #joshuatsi佐斯华 #joshuaEATS

(Sponsored Preview) The short story: Starting from today to 30th Oct, @ginzashintosg is serving a $99++ Omakase for both lunch and dinner. The long, interesting story: A protégé of the late Japanese Chef Yoshio Nogawa (he’s known as “the Godfather of Sushi” in Singapore having founded his eponymous restaurant in 1978), Head Chef @ron_newton_leo helms the kitchen at @ginzashintosg. He created this special value menu to mark their first anniversary. Having honed his craft for 28 years, Chef Ron prefers to buy whole fishes to break them down himself for his sushi. He also seasons the shari (the sushi rice) with a housemade vinegar. The other things I learned from Chef Ron during my visit is that a lot of care must be taken when adding vinegar to the rice. Splashing it on with force can cause the grains to break. He also emphasises the importance of forming an air pocket inside each piece of sushi rice. This is to allow the grains to fall apart easily in the mouth, and thus, become one with the fish more easily for greater deliciousness. Even with this $99++ Omakase, the pride he takes in his work is apparent. Here is what you can expect: - Appetiser: Very lovely chilled starter of fresh Ikura, Shiro Ebi and Caviar brightened by yuzu zest. - Sashimi - We enjoyed Kampachi, Chutoro, aburi Hotate (scallop) from Hokkaido and Ama-ebi with freshly grated wasabi. - Grilled - Presented whole in an eye-catching wavy pose, the seasonal Ayu (sweet trout) was coated in salt and grilled. Its creamy flesh tasted even better dipped in the unusual green vinegar sauce. The colour is derived from leaves found on the rivet banks where the Ayu swims. Fun fact: This fish is suppose to smell as sweet as watermelon when it’s freshly caught. - Steamed - The tasty and substantial ball of soft mashed pumpkin with small pieces of scallops and prawns arrived in a pool of luscious sauce. - Sushi - Chef Ron prepared them fully dressed so no additional condiments were required. That day, he served Shima-aji with ginger, Tai with housemade soya sauce,… ⬇️Continued in Comments⬇️