First time having omakase kappo style in Phuket at @mikhajapaneserestaurant กับ chef กระทะเหล็ก @sirayut_kengla อร่อยทุกคำและวัตถุดิบสดใหม่มากๆๆๆๆๆ chef twist แต่ละจานได้รสชาติแปลกใหม่และล้ำมากๆๆ very recomend สำหรับใครที่อยู่ภูเก็ตและอยากไปลองนะครับ 😍😍😍🍣🍣🍣🍶🍶🍶 #thekidgotthemunchies

G I F T I was very touched when @taro.chef of @sgtakayama told me he wanted to present me with his most recent one-night-only 4-hands Guerilla Bento Box. This collaboration was with his good friend - Japanese Chef Yohhei Sasaki who heads @ilcielosg at the Hilton Hotel. Having dined there before, I’m familiar with Chef Sasaki’s cooking and hence, was pleasantly surprised at the opportunity to enjoy it again. Occupying every cubic centimeter of the pale pink box were a wide variety of delectable bites that reflected each chef’s specialty. From Chef Taro Takayama, the colourful array on the left of his Kappo-style cuisine that consisted of: - Tai Bo-sushi - Kumamoto Wagyu Shabu-shabu with creamy sesame sauce (I was really happy to see an adaptation of one of my long-time favourites by him) - Dashimaki Egg with Hairy Crab and Ikura - Grilled Hamo, Roasted Manganji Bell Pepper and Yuba with Dashi Vinegar - Abalone with Torigai with Plum Sauce - Aburi Bluefin Tuna and Mozuku From Chef Yohhei Sasaki who’s forte is Japanese-Italian food: - Angel Hair Pasta in 2 Ways, with Uni, and another with Grilled Eggplant and Caviar - Grilled Pork Belly with Wasabi Apple Sauce - Marinated Scallop and Squid - Slow-cooked Octopus with Corn Purée (my fave from this selection) - Bagna Cauda This meal was indeed an indulgence that allowed the eyes to feast before the palate got in the act. Thanks so much again, Chef Taro for your kind generousity.

I took @heyrozz and my niece @linosaur to Japan. Not literally but experientially because it was @sgtakayama that I had picked for our catch-up dinner. And the coalescence of the ambience and cuisine there has a magical transportive quality. Very pleased to share that the two ladies have also fallen for the charms of @taro.chef’s #kappo-style cooking. Why wouldn’t they when these are what he served for his “神無月” (10th month in the traditional Japanese calendar) Omakase: 1. Appetiser - The foamy form the eggplant took was surprising, its subtle smoky sweetness a delicious foil for the oceanic cream of the uni (sea urchin). 2. Hot Appetiser - Loved every sip of the steaming hot, soothing soup with large, tender chunks of abalone, sea cucumber, dried scallop and shark’s fin. 3. Otsukuri - For sashimi, no doubt it was the Spanish mackerel that knocked our collective socks off. Bincho-seared dramatically in full-contact style, it was dressed in a flurry of snow salt from Osaka. The amberjack and the duo of fatty and medium-fatty tuna with housemade soya sauce were faultless too. Freshly grated wasabi accompanied each fish. 4. Monaka - This time, the airy-light, crisp wafer halves were filled with foie gras ice-cream, pickled watermelon rind, pomegranate and sansho leaf. So, so good, it drew blissful sighs all around. 5. Deep Fried - The crispy-scaled amadai (tilefish) wallowed in a silky hairy crab sauce with matsutake mushrooms. Lovely dish that’s big on texture. 6. Refreshment - The silky chewiness of the two-year-aged Somen was very enjoyable. More so with the addition of house-marinated ikura and savoury seaweed jelly. 7. Main Course - I have had Wagyu served in a variety of ways at @sgtakayama and have swooned over it every single time. That night’s featured impeccably grilled fat-laced Kumamoto Wagyu with finely shaved truffle and raw Japanese leeks. It was, once again, stupendous. 8. Donabe Rice - When this arrived, it was a bittersweet moment as it meant we were nearing our meal’s end. But oh how the soft fluffy rice endeared itself to us with a mix of Japanese sardines, baby yam and sesame seeds. ⬇️Continued in Comments⬇️