A bottle of good Japanese whisky (they spell it without the “e”) is incredibly difficult to get your hands on these days, and stupid expensive if you do. Yamazaki 12 used to cost around 50 bucks, but now you can expect to pay at least triple the price at any liquor store that actually has it in stock. So why does Japanese whisky cost so much, and is it really worth it? The answer to the latter question is yes; it is more often than not delicious whisky that is quite different from single malt scotch, its closest spiritual relative. The former question, however, requires some explanation.
Nowadays, it seems as if every bar is offering some sort of “Kobe beef slider” or something similar, but in reality, there’s no way any of those contain even a trace of real Kobe. Why? Because Kobe beef is up there with the most expensive beef in the world, only available at a handful of high-end steakhouses in America. But if you can afford it, a handful of companies are selling real-deal Kobe beef online, and we had the opportunity to cook up a Kobe steak for ourselves.
Speciality soba shops are rare in Singapore. After all, it is a time-consuming process to turn out the freshly made buckwheat noodles, which are fragile and can break easily.
Luckily for soba lovers, Tokyo Soba on the ground level of Icon Village in Tanjong Pagar has been doling out bowls of these Japanese noodles to a steady stream of regulars since July last year.
Although its appearance on Singapore’s shores is recent, the eatery’s first outlet in Tokyo’s bustling Nihonbashi central business district has been around for 12 years. Just like Singapore’s bak chor mee and nasi padang, soba to the Japanese is an everyday favourite.