Eating and drinking are two of the best things you can do in Japan’s buzzy capital; the Tokyo native clues us in on his favourite spots
If you have been checking your social media feed lately, it seems like everyone is in Japan for a holiday. A favourite destination of many Singaporeans, the archipelago is home to a plethora of exceptional restaurants and bars. Shingo Iijima, Fat Cow’s new head chef, knows its reputation all too well, having grown up in the vibrant city of Tokyo.
“There are always new ideas and new inspirations available in Tokyo,” shares Iijima of his home city which nurtured his love for food and cooking. This led him to pursue a career in the kitchens of Zaimokutei, where he was taught the foundations of kaiseki, and Mutsukari, where he learned the art of kappo.
With a deep understanding of washoku, or Japanese cuisine, he brings a slice of Japan to Fat Cow with his revamped menus anchored in kaiseki cuisine, and with Wagyu in the spotlight. His creations are inspired by his Japanese roots, and he shares with Tatler Dining the restaurants and bars he misses the most in Tokyo, Japan.
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When was your last trip to Tokyo? How did you spend your holiday there?
Shingo Iijima (SI): I was in Tokyo last August. I went see my family, and we planned a small domestic trip to Ishikawa Prefecture. We stayed in ryokan there for a few days; the ryokan uses local products like Kaga Yasai or Kaga vegetables. Only 15 unique types of vegetables that have been cultivated in Kanazawa city since 1945 or earlier can be designated as Kaga Yasai. Since I like Kaga vegetables, I thoroughly enjoyed the food at the ryokan.
What do you miss most on the food/drink front when you are away or haven’t been back for a while?
SI: There are so many types of good food in Singapore that it’s hard to decide, but I miss Japanese soba the most, especially cold handmade soba that has been boiled at the best timing and served with a little hon wasabi. When you eat cold soba, only 20 per cent to 30 per cent of the soba noodles picked up with chopsticks should be dipped in soba sauce. I haven't found my favourite soba shop in Singapore yet, but I’m always looking.
If you have visitors/guests with you, where do you ensure you always go to give them a real taste of home?
SI: I eat sukiyaki with them in Asakusa. I like to go to Imahan. I also eat seafood in Tsukiji and Toyosu, but here, we don’t decide on a specific restaurant. We choose a restaurant while walking around.
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