#bafun uni

[sushioverload]

100g of Hokkaido Bafun Uni

#sushi #sushiporn #foodporn

[sixtocarreon]

Sea Urchin Tagliolini egg yolk pasta dough, Japanese bafun uni, sea urchin paste , prosecco butter, tobiko, chives

This menu features a luxurious and elegant dish, Sea Urchin Tagliolini with Prosecco Butter. The star ingredient, Japanese bafun uni (sea urchin), lends a unique, rich, and briny flavor that is highly prized in gourmet cuisine. The combination of creamy sea urchin paste and smooth Prosecco butter adds a sophisticated depth to the dish, while the tobiko provides a delightful pop of texture and a…

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[greedyapron]

12/1/2024 - Lunch

Suguru Dining, Home Delivery

@suguruhomedining

All prices are subjected to GST

🍣 Hokkaido Bafun Uni (50g) ($56)

Still very good, very sweet and creamy.

🐟🍚 Seasonal Don with Shirako ($58)

Shirako was lightly charred and marinated ins sauce. It's creamy and has a great melty mouth feel. Fatty tuna also has enough fats.

🍣 Raw Hokkaido Scallops (125g) ($58)

Slightly sweet, marinated with truffle

🐚 Truffle Tsuyu Tsubugai Zuke ($24.80)

Has a nice crunch to it. Only had like 1 - 2 pieces.

Spanish melon

Port Wine

#don #sushi #sashimi #uni #scallop #tuna #japanese food #japanese cuisine #home dining #suguru

[steve-explores]

Birthday Celebrations at Restaurant Zén

This year marks an important milestone for me as it is the first time that I am celebrating my birthday with my little girl who arrived during Christmas last year. For my celebrations this year, my wife surprised me with a visit to the only Three Michelin Star restaurant in Singapore that we have not tried: Restaurant Zen. 

The unconventional restaurant is renowned for pushing culinary boundaries with high quality seafood produce from Japan, delivering precision and warmth in its signature dishes such as  the Råraka, French toast and Onion Soup. The restaurant is celebrated for its consistency and professionalism, maintaining its Three Star Michelin award and receiving a rank of 27th in Asia’s Top 50 Restaurant List in 2023.

Our dining experience at Restaurant Zen began with a visit to The Kitchen at Level 1 where we were served canapes and introduced to the fresh ingredients that will be going into our dinner for the evening.

Canapes served at The Kitchen included:

Raraka Kalix Lojrom.

Blini chutoro, bafun uni, coffee.

Croustade manga 'mala', sea buckthorn.

Vol-au-vent sweetbread, long pepper.

Gunkan suckling pig, Zen reserve caviar.

Every bite is exquisite, providing a glimpse of the grand meal that we will be enjoying for the evening, with a sense of balance and sophistication earned through years of experimentation and fine tuning to perfection.

Next, we were guided to The Dining Room at Level 2 to enjoy our mains for the evening. And this is where the fun truly begins.

Tataki sakura masu, konatsu dashi, wild trout roe: A fantastic starter to the repertoire of mains with fresh salmon and wild trout roe blending seamlessly with the dashi.

Mollusks scallop, hamaguri, hotaru ika, Jaspnese barigoule, uni: A seafood extravaganza that could only be described as divine. It is a dish that I regret trying as I will keep dreaming of it for years to come.

Chawanmushi smoked oyster, fermented white asparagus, Zen reserve caviar: A milky custard concoction that breaks the conventional view of a chawanmushi, with smoked oysters and white asparagus accentuating the milky notes in the dish.

Onion almond & liquorice: The signature onion soup with a complex deep flavor profile that resonates with you on a whole different level, providing a familiar sense of warmth and comfort, similar to the famous scene in Ratatouille involving Anton Ego with his childhood flashback.

Kinki teardrop peas, kinome, kohlrabi, Kujo negi, garum: The only dish of the evening which I thought might require a bit more fine tuning as the teardrop peas overtook the Kinki fish as the main star of the dish.

Lamb glangal & vin jaunce sabayon, ramson, morel: The way this dish is prepared and served is simply breathtaking, resembling an afternoon grill in the garden during spring time. The way the dish plays with all of your senses to deliver happiness in every bite is the reason why Restaurant Zen will continue to dominate top culinary awards for years to come.

French Toast 'Grande Tradition 2008': This black beauty is the perfect marriage between truffle and aged vinegar to deliver a decadent bite with a flavor so complex and unique that it is forever imprinted into your palate.

Sorbet cucumber & shiso, spruce: A refreshing palate cleanser to gently cushion our taste buds for the eventual end to the evening.

Tarte tatin nashi pepper, celeriac, woodruff, lingoberry: An excellent dessert which plays with sweet and savory profiles to create a memorable finish to our stay in The Dining Room.

And with that, we are guided to The Living Room at Level 3 to for some sweet delights to send us off on a pleasant note:

Muskmelon & Manzanilla. Kinkan, honey vingear & clove. Miyazaki mango & yuzu.

Waffle Party served with Tea, milk, honey.

As a final surprise, a small donut cake was served with macarons to celebrate my birthday.

And we come to the question of the day yet again: Is Restaurant Zen deserving of its place as one of the top restaurants in the world? Is it worthy of your precious calories?

It comes as no surprise that the answer is a thousand times yes. Every single detail was impeccable, from the service and the music to the decor and the menu. I had to nitpick really hard to find flaws and it is truly a wonder what the team at Restaurant Zen is able to build: a modern, edgy culinary experience that is able to blend fresh ingredients into unconventional dishes that still speaks to our heart, providing a sense of warmth and comfort which made me feel like I have returned home for a cozy meal with the family.

Special thanks to my dear wife for making my birthday this year extra special.

#SteveExplores #SteveExplores2023 #Zen #RestaurantZen #AsiasTop50 #TheWorlds50Best #Michelin #MichelinStar #MichelinGuide

[paworn]

Bafun Uni - Fillets - 24 July 2022 https://www.instagram.com/p/ClrBVd-ykJt/?igshid=NGJjMDIxMWI=

[jazpster]

The ‘Dope You Up’ Bowl with bafun uni, A4 wagyu buri, generous bursts of umami ikura, meant to be stirred with egg yolk into ume shiso rice. Dope indeed! #iKOSG #ModernJapaneseBistronomy #FindNewFood (at IKO) https://www.instagram.com/p/ClGkpMRytjG/?igshid=NGJjMDIxMWI=

#ikosg #modernjapanesebistronomy #findnewfood

[dessert-foodi-li-cious]

Chilled Truffle Somen with Hokkaido Seasonal Uni and Raw Hokkaido Scallops | Warabi Mochi with Kuromitsu

#Warabi Mochi with Kuromitsu #Chilled Truffle Somen #someheartlesslady #truffle #uni #bafun uni #sea urchin #food #food porn #foodporn #asian food #asian cuisine #japanese food #japanese cuisine #mochi #warabimochi #kinako #hotate #scallops #scallop

[aiiaiiiyo]

Cappellini with Alaskan King Crab, Bafun Uni (Japanese Red Sea Urchin) and a Creamy Abalone Emulsion Check this blog!

#HollyGlen #foodporn #food #delicious #Cappellini with Alaskan King Crab #Bafun Uni (Japanese Red Se

[rfung8]

🏅Olympic Gold🥇 . The Olympics are underway in Tokyo and while we may not be traveling there anytime soon, we were able to dine somewhere that is as close to a high-end Japanese sushiya experience as you can get in the United States . Dining here is always a special occasion but extra thanks to Yoshi-san for a truly memorable meal and helping me host my parents who have not had authentic sushi in a very long time [side note: my Dad attended the first Olympics in Tokyo in 1960 as a young teenage spectator so the Olympics in Tokyo this year brings both a sense of nostalgia as well as a celebratory return after 2020] . 📷 Summer Snapper: salt, soy sauce | Japanese Black Abalone: steamed 6 hour with sake | Chawanmushi with Hokkaido Hairy Crab | Katsuo ~ Skipjack Tuna | Ankimo ~ monkfish liver | Iwashi ~ Japanese sardine futomaki | Japanese grouper: ponzu sauce, sake | Mozuku ~ Vinegar seaweed | Ika ~ Squid | Isaki ~ Threeline Grunt | Aji ~ Horse mackerel | Akami ~ lean Bluefin Tuna | Toro ~ fatty Tuna | Kohada ~ Gizzard Shad | Kuruma Ebi ~ Japanese tiger shrimp | Ishigaki ~ Cockle clam | Akamutsu ~ Rosy seabass | Fatty Toro Handroll | Hokkaido Bafun Uni | Anago ~ Sea water eel | Bone broth | Tamago | Hotchija Tea | Strawberry Sake Dessert . 📍Sushi Yoshizumi (San Mateo, CA) . #instafood #foodstagram #yelpbayarea #michelin #onestar #omakase #japanese #nigiri #sushi #sanmateoeats #eatersf #topcitybites #sffoodie #foodie #nomnom #feedfeed #eeeeeats #foodpics #eeeeeats #foodgasm #dailyfoodfeed #foodphotography (at Sushi Yoshizumi) https://www.instagram.com/p/CRvQW85DACA/?utm_medium=tumblr

#instafood #foodstagram #yelpbayarea #michelin #onestar #omakase #japanese #nigiri #sushi #sanmateoeats #eatersf #topcitybites #sffoodie #foodie #nomnom #feedfeed #eeeeeats #foodpics #foodgasm #dailyfoodfeed #foodphotography

[foodmyheart]

Cappellini with Alaskan King Crab, Bafun Uni (Japanese Red Sea Urchin) and a Creamy Abalone Emulsion Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

#food #foodpics #foodporn #yummy #breakfast #lunch #dinner #foods #foodies #foodmyheart

[poor-man]

Airflown Bafun Ensui Uni Fresh Salt Water Sea Urchin Is The Best Way To Enjoy Its Extreme Softness!

#uni #seaurchin #airflown #meltinyourmouth #dexperience #singapore #japan #tastetest #niceornot

Dex Ng Mong Meiyan Dexperience Poor Man

https://youtu.be/3T9kIbu-uzI

[victorl0]

What is Soba 🍜? Soba (そば) noodles are noodles made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes. It is rich in protein, fibre, mineral (Iron, Zinc, Phosphorus & Magnesium), Vitamin B1, B2, E & P, fat and cholesterol free! Soba making (そば打ち) is an experience of making soba noodles usually lasts around 1-3 hours and consists of making the dough with buckwheat flour and water, then kneading, rolling and stretching the dough before cutting it into noodles. Come by Kiyoshi which offers 💯% hand-made soba by their head chef 👨‍🍳, Donald Chien with 10 years of making soba experience. 30 limited servings available daily, don’t miss it! Check out the following choices of Soba 🍜 dishes: 🍜 Uni Ikura Soba - Bafun Uni from Hokkaido with a full spoon of Salmon Roe. 🍜 Beef Gomadare Soba - Cooked sliced beef top mix with house made sesame sauce. 🍜 Maguro Natto Soba - Tuna cut in cubes and pair with sticky Nattō. 🍜 Unagi Tororo Soba - Grilled Sea Eel with grated Japanese Yam. 🍜 Nameko Mushroom Ankake Soba - Thick and starchy Dashi sauce with full of mixed Mushroom. 🍜 Sakura Ebi Kakiage Soba - Sakura Shrimp deep fried together with shredded Vegetables. 🍜 Ume Tempura Soba - Warm Soba served with Japanese Plum & Tempura on the side. 🍜 Sansai Soba - Warm Soba served with wild mountain Vegetables. Featured dishes: 🍜 Unagi Tororo Soba - Cold Soba with Sea Eel & grated Japanese Yam. 👍🏻😋 🍜 Uni Ikura Soba - Cold Soba with Sea Urchin & Salmon Roe. 👍🏻😋 🍜 Snow Crab Tempura Zaru Soba - Cold dripping Soba with a side of mixed Tempura. 👍🏻😋 🍽 Premium Sashimi Moriawase - Assorted Sashimi included seasonal sashimi (4-5 Pax) 👍🏻😋😋 🍣 Salmon Mentai Roll & Salmon and Ikura Roll 👍🏻😋 🥚 HM Tamago Yaki - Japanese Egg Omelette. 👍🏻😋 ���Kiyoshi Japanese Restaurant 75 Amoy Street Singapore 069894 🕚 Mondays to Thursdays: 11am to 3pm & 5pm to 10pm 🕚 Fridays & Saturdays: 11am to 3pm & 5pm to 10.30pm 🕚 Sundays: 5pm to 10pm 📞 6223 0995 🚚 https://kiyoshi75.oddle.me/en_SG/ Thanks to @sgfoodlifestyle & @kiyoshi.75 for having me! 🙏🏻🙏🏻 (at Kiyoshi) https://www.instagram.com/p/CNOmlpcBIfo/?igshid=1mzcu4lz332pj

[paworn]

Ensui Bafun Uni (sea urchin in sea water), Mozuku (brown algae), Junsai (Japanese water shield) - Fillets - 24 July 2022 (at Fillets) https://www.instagram.com/p/Clq_F5mS0FB/?igshid=NGJjMDIxMWI=

[jazpster]

One of the most enjoyable dishes to have at @CasaRestaurant.SG is this gorgeous 🌟Gambas. Whilst reminiscent of a ceviche with its milkiness and edge of citrus, @ChefRemyLefebvre’s smoked Mediterranean prawn dish stars instead an ingenious Japanese influence and plant-based milk. Gambero rosso red prawns are cold-smoked twice, and served with a pine nut milk that lends a milkiness without the weight, house-made yuzu and wasabi kosho—a zesty dance of citrus and refreshing heat on the palate —, and drizzled with verbena oil, gambas head oil, bafun uni and topped with chickpea tuile. Also delish, his snacks of Smoked Petuna Trout & Roe Tartlette, sprinkled with sprinkled with dried black kampot pepper, and very scrummy, thin Lard Sandwich with Mouhamarra. #FindNewFood #CasaRestaurant (at CASA by Remy Lefebvre) https://www.instagram.com/p/CTrSzchvqJy/?utm_medium=tumblr

#findnewfood #casarestaurant

[dessert-foodi-li-cious]

Uni Ebi Burger

- panko-ed prawn patty, squid ink aioli, tartar and Bafun narabi uni between toasted brioche buns

#Uni Ebi Burger #ebi patty #prawn patty #sea urchin #food #foodporn #food porn #burger #prawns #prawn #squid ink aioli #tartar #Bafun narabi uni #brioche buns #brioche #buns #Bafun narabi

[talongin]

Love this ensui Bafun uni (at Shun by Yanagiya) https://www.instagram.com/p/CMP-XpGl1vy/?igshid=vjyaej7kfijx