“WA Shiok” A special blend of Singapore and Japanese senses.

The title is inspired by the Japanese word washoku (和食, traditional Japanese food) and the local Singapore phrase “Wa, shiok!”. It is an amalgamation of the two, putting together wa (和, Japanese culture) and shiok (a good feeling). It epitomizes the satisfied feeling you get after a particularly good Japanese meal. Dedicated to bringing our readers the latest information on some of the most delicious spots in Singapore, we have created a guide to our five favourite Japanese food places in Singapore that make us go “WAshiok!”

Traditinal Dietary Cyltures of Japanese

As you all know, in December 2013, Washoku or traditional Japanese cuisine was added to UNESCO’s Intangible Cultural Heritage list. Washoku means more than just Japanese food. This food culture is a social practice related to food and embodies the spirit of respect for nature and sustainable use of natural resources in food.

4 Reasons why we love Washoku

Various fresh ingredients and using their natural tastes

Ingredients used in WASHOKU are diverse, fresh and available in four distinct seasons. WASHOKU requires minimum cooking and processing.

Well-balanced and healthy diets

WASHOKU contributes to a healthy life, long life expectancy and prevention of obesity among the Japanese since it requires well-balanced and low-fat diets.

Emphasis of the beauty of nature in the presentation

The beauty of nature and changing of seasons is emphasized in the presentation of WASHOKU. Plates are decorated with leaves, flowers and bamboo, and natural motifs are represented in decoratively cut foodstuff. Decorating tables and rooms with objects matched to the season are also closely associated with WASHOKU.

Connecting to annual events

WASHOKU has developed using traditional knowledge and customs closely associated with nature and a connection to annual events. It strengthens the bonds of family and community members when they share mealtime together, appreciating nature-gifted ingredients.

"WA Shiok” opens up a new door to modern Japanese cuisine

There are around 800 Japanese restaurants in Singapore excluding hawker stalls, which means the cuisine boasts a 17% market share, coming in second only to Chinese cuisine(※). From reasonably-priced ramen and izakayas to high-end sushi and Kaiseki, it is by no means an exaggeration to say that Japanese cuisine has become a familiar favourite on the Singaporean dining scene.
There is good Japanese food, and there is even better Japanese food that we would like you foodies to try. Just as delicious as, or even better than what you’d get in Japan, with the seal of WAttention’s approval – “WA Shiok”.


Bold but delicate kaiseki cuisine in Tanjong Pagar - Teppan Kappo Kenji

Owner-chef Kenji Okumura trained at Nagoya Nadaman, a famous kaiseki restaurant founded in 1830, and has 16 years of experience under his belt. His bold ideas, coupled with the delicate taste and exquisite appearance of the dishes, will definitely blow your mind. Foodies who frequent the restaurant report satisfaction every single time, no matter what they order. Do try the à la carte menu that reflects the mood du jour, but for a more well-rounded experience the restaurant also offers course menus, as well as its flagship “Omakase” ($150~) which embodies the essence of Teppan Kappo Kenji. “Wa Shiok!” indeed!

Soft Tofu Skin with Sea Urchin $15
Assorted Sashimi Small $38 / Medium $58 / Premium $98
Premium A5 Miyazaki Wagyu
Sirloin Half Portion (60g) $50 / Full Portion (120g) $98
Tenderloin Half Portion (60g) $60 / Full Portion 120g $118
Dinner course
Hana Course $60 / Kiri Course $88 / Aoi Course $120 / Omakase $150~

Teppan Kappou Kenji 鉄板割烹けん司
Address:99 Tanjong Pagar Rd. #01-01, (S)088520
Hour:11:30-14:30(L.O. 14:00) 18:00-22:30(L.O.22:00), 不定休
WEB: www.teppankappoukenji.sg
FB:teppankappou kenji


Enjoy the bounty of the land and sea at Tomisushi

Tomisushi was established in 1954, Niigata Prefecture, which is renowned for its fish from the Sea of Japan and plump Koshihikari rice – indispensable elements of sushi. Niigata enjoys hot summers and cold winters that imbue its seasonal produce with the goodness and energy of the earth and has also gained fame as a sake-producing region thanks to its famous rice and quality water. For a rich dining experience, Tomisushi imports these quality ingredients and sake directly from Japan.

To celebrate the 10th anniversary of its Singapore outlet, Tomisushi will be holding a promotion to delight local foodies. A must-visit.




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