Foodelicious!

[swatchie]

oo, at least i got a base price. is there a top up amount for a set? in the first place do they have a set or all must be ala carte prices?
hmm. if i double up as $14 at max for me, then i pay $9. the burger not that big right? never been to fat boy's before but heard some reviews and i go fep sometimes. hmm now i got jolibee and saveur to conquer there.



means get one to try instead of two

The queue at jolibee is just crazy...

 

[LiquidShaDow]

oo, at least i got a base price. is there a top up amount for a set? in the first place do they have a set or all must be ala carte prices?
hmm. if i double up as $14 at max for me, then i pay $9. the burger not that big right? never been to fat boy's before but heard some reviews and i go fep sometimes. hmm now i got jolibee and saveur to conquer there.

I can't remember if there is a top up for a set or not. It's a separate charge for fries and drink for a la carte. If you throw in fries and drink, it should cost at least $10 per pax.

 

[BigMonkey]

I tried this in Shangri la last year and saw it in Shanghai a few months back. It's still endorsed by Show Luo?

not sure if still officially endorse but the restoran still have his video and poster

 

[twtan14]

Going the Omakase way at Tamaya Dining

Long long ago A huge Big Oversized and extra-lOud badass (short for Ah Boo) and his minions had been terrorizing the peasants with photos of their spoils of war at their stronghold - Tamaya. Weak minded, hungry and unable to resist the temptations, I crossed over to the dark side. I was made to slaughter my Golden Pig (Piggy Bank) for bacons (Moolahs) to join the coveted Table of 8.

The two-storey Tamaya Dining is tucked away discreetly in a long row of restaurants and bars in Cuppage Terrace. Downstairs, it was sedate Japanese dining. On the 2nd floor, they have private rooms and a tavern featuring traditional horigotatsu-style tables.

Tamaya Dining
45 Cuppage Road
Cuppage Terrace
Singapore 229464

To get to our dining area, you need to pass by this area with bottles of Japanese sake, Shochu and Wines on both sides of the wall.

 

[twtan14]

Counter Seats - Our choice of seats was right where all the live actions were, or at last for some of us. Nothing beats watching the chef cooking up a storm in front of you, truly a sight to behold.

We were early and there are still three diners having their dinner inside. We went the omakase way that night with a budget of S$150++ per person excluding alcohol but ended up spending more as the foods were just too fantastic to pass up.

Our chef for the night, Koji-san (left) who hails from Tsukiji, Tokyo. He had adapted well in Singapore and can speak a few words of our local dialect and a bit more of the Chinese language which he picked up from his one year stint in Taiwan.

 

[twtan14]

Other than the lone frame of picture on the wall behind, the rest of the shelves were used to hold the various plates, bowls, glasses and a set of knives.

Knives on Stand - Was told that one knife can cost up to a few thousands dollar!

While waiting for our turn to tuck in, Chef Koji was busy preparing the Bentos for other diners.

 

[twtan14]

In front of each diner was a tray with a piece of white paper with an image of koinobori imprinted on the upper left corner, a condiment saucer and a pair of chopstick with jade green holder.

The Chopstick was not the kind you get at takeaways hor, this was so smooth throughout the entire length.

Toothpicks and Soy Sauce

 

[twtan14]

Wasabi Root - This is the real deal, not the commonly substituted horseradish we usually get at cheaper Japanese restaurants. Real wasabi doesn't gave you that tingling/burning sensation when you eat it.

Wasabi Root and Shark-skin Grater - Yes, that piece of skin mounted on the wooden holder was that of a shark.

Grating the Wasabi Root and only as much as you need to use.

 

[twtan14]

Ken-san adding the sauce to our appetizer.

Deep Fried Fish and Vegetables Cold Dish - Not sure what kind of fish was used, it's topped with julienned vegetables with a light salty sauce to open up the appetite.

 

[twtan14]

Hakkaisan Sake in Pot with ice cubes in a centre compartment to chill the alcohol without diluting it.

 

[twtan14]

Me and another (sorry I have not idea who he was) opted for Green Tea instead.

Customers' bottles of unfinished Sake, Shochu and Wines awaiting for their return.

Ah Boo's seat was right beside these four bottles.

Sashimi in Fridge - Can hardly wait for them to be served.

 

[twtan14]

To whip up this tray of Assorted Sushi, the warm rice was lovingly moulded and a piece of the fish or shellfish layered on top.

Ken-san is proud to present his very own Sushi Platter. I wondered how much this will cost me if I will to order it.

 

[twtan14]

After a little distraction, we zoomed back to what the chefs were preparing for us. This time a White Fish was being sliced thinly by Koji-san.

Rolling the Wheat Grasses in the Fish Slices - For the next stage of the preparation, the slices of fish were handled over to his assistant. Carefully taking a small brunch of the Wheat Grass (or maybe it's not) and placing it on the fish to be rolled into a small bundle.

 

[twtan14]

Slicing the Fish - Still more slicing and dicing to be done.

These Sashimi were waiting to be transferred to the individual plate.

Searing the Fish Slices to lightly cooked it.

Assemble the Dish - Garnishes were put in place and the assembling of the various pieces of items on the plates.

 

[twtan14]

These Sashimi Platters were still lacking one spiny ingredient which is coming up in a moment.

The Inflorescence of Perilla (Hojiso) is typically used as garnish on a sashimi plate; the individual flowers can be stripped off the stem using the chopstick, adding its flavor to the soy sauce dip.

The edible part of the Sea Urchins is actually the gonads which is the Uni.

Not my plate of Sashimi as I had instructed the chef not to include Sea Urchin or Oyster, for which I regretted my decision toward the end of the meal.

 

[twtan14]

The Inflorescence of Perilla (Hojiso) had a hint of basil, mint and cumin.

Soy Sauce with Perilla Flower Buds - As demonstrated by Chef Koji, you are supposed to break the buds off by cupping it with both your hands together like in a clap.

Sea Urchin - The spiky exterior housed five strips of the creamy yellowish Uni which is considered a delicacy by many.

My Sashimi Platter - As I decided not to take Uni, I was given Akagai instead. The small red sprouts was Benidate used as a garnish and palette refresher for sashimi. And that Amaebi (Sweet Shrimp) was huge in size compared to the tiny ones you get elsewhere.

 

[twtan14]

Edible Gold Leaves and Sashimi - I know gold is cheap now but to eat it with sashimi was well worth the weight in gold (pun intended).

Dipping Sauce for the above sashimi with gold leaves. Maybe to enhance the golden experience.

Akagai or Arc Shell is also known as Blood Shell because of the reddish water it releases upon opening. The flesh of the Arc Shell had slightly crunchy yet chewy texture.

Sashimi Platter - The fish that the chef was searing earlier on, was this piece in the centre. The edible serrated green leaves under the sashimi was Perilla (Shiso) which also gave us the inflorescence (Hojiso) included here.

The wait staff collected back the heads of the shrimp on individual plates which someone mentioned was for use in another dish but that dish never materialized.

 

[twtan14]

Chef Koji is such a jovial person. "Chute" all sort of patterns and poses for the camera. Here he was responding to our question whether the rice was good.

Sasa Leaf Carving - Even though the bamboo leaves was to be used as a base to put the foods on, he still took the trouble to cut out some intriguing designs with just the knife.

Fishing out Pickles from the Jar - Can't make out if it's bamboo shoots or not.

 

[twtan14]

Searing the Broad Bean (Vicia faba) - I am sure many of you readers have bought the roasted form from the kachang puteh vendors or from the supermarkets.

Clean that up, please - Chef Koji was very particular with the presentation of the dishes to give the customers the best in both quality and visual experiences.

Cleaning the spill - Any excess powder had got to go.

Final Touch Up before serving it to the customers.

 

[twtan14]

Tamagoyaki, Fish and a Skewer - And it had to be presented to the diner the right side up.

Pan Fried Fish had a nice rich buttery flavour. It's served with a piece of Myōga (Japanese ginger) and a wedge of lime.

Grilled Stuff - Anyone know know what this was? Tasted like fish to me.

Broad Bean (Vicia faba) - While I have eaten the roasted form often enough, it's my first time tasting the blanched then seared beans. Its tasted like peas but with a lightly nutty flavour though not much sweetness.