The Rumbling Tummy

 
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AHHHHHHHH!!!!! I can’t wait!!!! It better come soon to Singapore!!!!!
   ~rumtumtums

benandjerrys:

Introducing new US Core Flavors: Peanut Butter Fudge, Salted Caramel, That’s My Jam, and Hazed & Confused. You’ve got some spooning to do.

AHHHHHHHH!!!!! I can’t wait!!!! It better come soon to Singapore!!!!!

   ~rumtumtums

benandjerrys:

Introducing new US Core Flavors: Peanut Butter Fudge, Salted Caramel, That’s My Jam, and Hazed & Confused. You’ve got some spooning to do.

Notes from a sushi regular

Sushi Kou
Orchid Hotel, Street Level

Let’s get this straight. Japanese food is not cheap. But tell that to the tums. She doesn’t care. She’s not the one pulling in the hard-earned cash month after month. Next to her appetite for alcohol (thank goodness that’s something of a past now), it’s her obsession with nihon ryori that’s making me live hand to mouth.

"But who can say ‘no’ to that?"

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Whole Aji ($22). That’s one of the few items I always order at Sushi Kou, one of few affordable places I go to get the tum’s fix. And then there’s the tako wasabi

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It’s the best tako wasabi ($5) ever. They do this too at a few other Japanese places, but nothing beats this one. It may be an acquired taste but, This. Is. The. Best.

Every Tuesday and Friday, Sushi Kou casts its fishing net into Tsukiji Market – yes, the famous fish market in Tokyo – and reels in the freshest off-menu items to the restaurant.

I always ask for Sea Bass. Had my first taste of the sashimi here and loved it at first bite.

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And sometimes, the manager here offers me a surprise:

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That’s called shirako, otherwise known as cod sperm. Yucks. Never again. Not that it tastes horrible but it’s… sperm!

Of course, it gets cheaper when you go with friends. Alone, I usually go for the kaisen don ($26). 

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It’s taken me too long to pay homage to Sushi Kou, my go-to Japanese restaurant. There’s still a lot to talk about. Like their eat-until-you-burst omakase ($50, $80. $100). It’s not mind-blowing like the one at next-door Teppei, but there are more seats here and you never wait for a table.  

Next time I omakase at Sushi Kou, I’ll blog it on Dayre.

Eatabout Tokyo

Now, those of you who’ve been following my blog will know I’m a nutcase about Tokyo – who isn’t? Anyway, as part of my latest Rumbling Tummy blog revamp, I thought that I should roll my Tokyo food write-ups into one. So if you’re interested in my recommendations on the must-eats, you’ve got it all in one place. (Restaurant name and address inset in photo)

Shinjuku

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To break the golden egg or not to break – dilemma of the worst kind. This specialty restaurant serves Nagoya-style chargrilled chicken donburi[Read more]

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(Photo: Partial menu. Chef’s Recommendation Special Set includes more items)

One of Tokyo’s most established tempura joints. Here, tempura isn’t just dipped in sauce – they also give you salt, seaweed salt and wasabi salt to go with the food. Make reservations before arrival. [Read more] 

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It’s like hitting pay dirt in the dead of the night when everything else is in twilight zone… This joint is open to warm bodies 24/7. They feature the freshest catch: Sashimi and Grill. [Read more]

Ueno

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Best tonkatsu ever. This home-style specialty restaurant seats less than 20 people, mostly regulars from what I’ve observed. I’ve never seen snaking crowds but that’s why this place is a hidden gem. Totally authentic, totally un-touristy. [Read more]

Yurakucho

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This particular area is known as Yurakucho Gadoshita (lit. under the train tracks) – for all the tiny izakayas you’ll find littered all over the streets. Beer, sake and yakitori, everything’s really cheap here. And good. And the mood is friendly and relaxed. [Read more]

Tsukiji Market

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(Photo: Partial menu. One-person Set includes more items)

The famous Daiwa Sushi and Sushi Dai are here at Tokyo’s famous fish market. Come for breakfast and be forewarned, it’s a 1 to 2-hour wait in line and once you get in, stuff everything in your throat and siam! And note: Before Tsukiji Market moves in 2016, I can still tell you how to get to the good stuff. [Read more]