we have been patrons of Kuriya for almost 2 years! It’s good to see them injecting new ideas into the market and expanding. I’m pretty excited about one of their new plans for next year. Hopefully I will be around to attend the opening!

Located at the top floor with contemporary decor, Kuriya Penthouse  spells a twist to the traditional Japanese restaurants.

Emcee for the event was Benedict Goh!

Top quality sake barrel imported from Japan…

The serving wooden cups…

one, two, three and go~ i loved the sake, smooth and sweet. *slurps*

Everyone beamed at the free flow of food.

Food was needlessly to say – Excellent!
hohoho… the toro sushi was heavenly!

Side dishes – tofu, japanese yam, grilled cod fish..

Master Chef: Koezukan-san.

Japanese musicians… They did a collaboration and cut an album named “Kuriya”.

it’s so rare to see and hear them nowadays..

Award-winning bartender from Japan performing… he’s really good at his tricks!

green, yellow, orange cocktails.

The whole team from Kuriya Raffles City moved to Penthouse.
Love them all! Always providing the best service.
With Paul, Manager.

But it’s not that simple. The essence of hairy crab lies behind its shell – the whole lot of golden roe! It was marvellous~

Now, under the chef’s recommendation, we decided to try out the Japanese Hairy Crab:

Looks kinda scary and huge, nothing like the normal hairy crabs.
But smaller than Taraban Gani.

Chef preparing the hairy crab.

Similar to the Taraban Gani, it was partially served as sashimi:

We had it in soup as well. And then, the main course came:

This is what i mean by the “essence”:

ho-ho-ho! See the roe? *slurps*

Sheradine folded a lovely pink crane for me!! Thanks dear!

With the hectic schedule over the months, my face has suffered occasional acne attacks. My bad for packing too many things together, not drinking enough water and the lack of sleep. I guess it would have been worse if not for Ettusais. I have some acne that keep popping out at the same spots. This is so irritiating! I’m trying a new Ettusais product that targets this problem. Will do a review next month!

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Went down to Wahiro for dinner last night.
Chef Kim specially prepared a “flower” and a “heart” for me!
haha… lovely isn’t it?

this is pretty special. rectangular sushi + sushi ball. super yummy!

he even got me a slice of chocolate cake too! haha.. and not to miss my favourite sea urchin!!

I totally dig Japanese food.

alright, off i go. won’t be able to blog for the next 10 days. China blocks wordpress. how sad!

how can i ever do without Japanese food??

japanese food makes me happy!

heading off to Summer Festival later and Supermodelme Finals tonight! woohooo~

the latter for me.

We were introduced to Wahiro, as an alternative to Kuriya. Visited twice. Very pleased with the food and of course, cheaper than Kuriya. haha.

And so we decided to take on an offer from the chef. =)

It is H-U-G-E, isn’t it? 3.3kg, flown in from Japan, alive.

Before we embark on the historical moment, we had some starters to tease our tastebuds.

fish tempura..

huge cockles.

grilled dry cuttlefish.

clear clam soup.

grilled fish in ponzu sauce.

edamame with sea salt.

fresh uni (sea urchin). the uni was so gooooood. the sweetest i have ever tasted.

Now, we’ll officially start the Taraban Gani feast. It will be prepared in 5 ways.

First up, the roe. my heart skipped a beat. simply marvellous. it is soft and just slips down the throat with the freshness lingering in the mouth. all of us were speechless. engrossed in savouring the essence.

the crab head is as big as mine. lol…

the chef recommended a bottle of sakae to go with the next dish.

SA-SHI-MI. the chef used the thickest part of the leg, which makes the texture thick and juicy.

the whole piece simply melts in the mouth and extremely sweeeeet~ i felt like tearing, it was heavenly. a break-through for all of us.
texture is similar to sweet ebi, but more volume and slightly crunchy.
the orange thin film, no idea, skin?

let’s calm down.
follow on, tempura-style, using the end of the legs where there’s lesser flesh.
not quite exciting but tasty too!

we had the steamed roe, sashimi and tempura.

Now, the grilled ones. It’s so juicy!!!!! I love it. We didn’t touch the lemon wedges at all.

slurps… yum yum yummy~

busy with the grilled crab legs.

the final lap – last dish of the night.

Nabemono. (hotpot)

adding vegetables, mushrooms, tofu and others.

let it simmer….

my 1st serving.

side track, a joke to share:
the king crab is called Gani.
hot pot is usually referred as Nabe.
so, the hotpot that we’re having is Gani Nabe.
(if you mis-pronounced it, it will be __________? hahaha.)

At the end of the hotpot, the chef added some rice to the remaining soup and we had such delicious porridge. excellent!

To end of the wonderful meal, we were served black sesame and yuzu (lemon) ice-cream.

I’m a happy girl. ^_^

What a sumptuous and satisfying meal~
and a big hole burnt in the pocket.