WAttention Singapore vol 14 by WAttention

Singapore Edition - Tokyo - Taiwan - Los Angeles - Malaysia - Thailand

Wonderland Japan

TA K E FREE May / June 2013 VOL.14 MICA(P)005/12/2012

ラーメン大全

ALL ABOUT

RAMEN

IT ALL STARTS IN GINZA IZU PENINSULA

– NATURE-DRIVEN EXCURSION FROM TOKYO

MYSTERIOUS JAPAN STORY 9 – GET CHARGED UP: TOKYO POWER SPOT

JAPANESE BRAND STORY 001

In Ha rmony w it h t he Se a sons Tango no Sekku - Boys Day Festival May 5

People of the samurai society began setting up decorative carp streamers and samurai warrior dolls. From the correlation between the ayame, a woman who excels in we av i n g, a n d s h o b u, a m a n w h o exc e l s i n t h e m a r ti a l a r ts, w h i c h a re associated with the iris, the ritual came to be celebrated as an event to pray for the growth of boys.

端午の節供

鯉のぼりや武者人形が飾られるようになったのは武家社会になってから。菖蒲が「あやめ」(機織りに秀でた女性)以外に「しょうぶ」(尚武:武芸に秀でた男性)に通じるところから、男の子の成長を祈る節供として祝われるようになりました。

月5日

こよみを楽しむ

text & coordination/ Rieko Ido, photo/ Nobuaki Tanaka 文とスタイリング＝井戸理恵子、写真＝田中伸明

Samurai warrior doll, 105,000 Yen, Noritake Ginza store

In the old lunar calendar, May (end of May to early July in the Gregorian calendar) coincides with the rainy season in Japan. Long periods of rain often cool the body, making it easy for the physical condition to deteriorate. In the old days, it had also been a period when children s lives were often lost. In the old lunar calendar, the first day of May, which is read as hiru , indicates the time of day when the sun rises high and the temperature is warm. This indicates a southern direction, so during this period of cold rain, ceremonies were held on this day when energy levels had been believed to be relatively high, in prayer that children would not lose their lives. People would look for medicinal herbs during the daytime and consume them, or make ornamental scent bags and hang them outside their houses

in prayer that illness would not befall their children, which are the origins of Tango no Sekku , or Boys Day. In modern times, this has become a seasonal festival for boys and is generally held on the 5th of May on the Gregorian calendar, but it had also originally been a ritual to pray for the longevity of girls and to cleanse the bodies of young riceplanting girls atop straw, purifying them with iris leaves, based on the belief that there must be no impurity in welcoming the Gods of the rice fields. 旧暦の５月（新暦では５月下旬から７月上旬）は、日本はちょうど梅雨の時期です。長雨が続くと身体が冷えて体調を崩しやすくなるもの。昔は子供の命が多くとられる時期でもありました。そこで旧暦５月の最初の午の日には、午は「ひる」と読むことから、太陽が高く温かい時間と方角でいえば温かい場所としての南を指すので、冷たい雨の降る時期にあって比較的

エネルギーが強いと考えられた「午の日」に子供が命を落とさないようにとの願いを込めた儀式がおこなわれてきました。午の日の午の時間に薬効の強い薬草を求め、食し、また、薬玉を作って軒先に掛けては病にかからないようにと願った、それが「端午」の由来です。現在端午は男の子の節供とされ、一般的に新暦の５月５日に行われていますが、本来は女の子の延命を願い、稲を植える早乙女が田の神様を迎える際に穢れがあってはならないと、菰の上で身をキレイにし、菖蒲の葉で祓う儀式でもありました。

Rieko Ido Conducting research into Japanese customs and knowledge from ancient times, and applying technical analysis of these findings to modern lifestyle. Kokugakuin University graduate. Teaches at Tama Art University.

井戸理恵子國學院大學卒業。日本古来の知見を工学的に検証し次世代に繋がる「技術」を模索、現代の衣食住を発展させる提案をしている。多摩美術大学非常勤講師。

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Wonderland Japan VOL.14

T H E S E C R E T S B E H I N D T H E DI F F E R E N C E

ALL ABOUT

RAMEN ラーメン大全

Publisher Yasuko Suzuki Minook International (S) Pte Ltd 2B Craig Road Singapore 089662 Tel: (65) 6324-2127 E-mail: singapore@wattention.com

In Harmony with the Seasons

0６

What s New?

New Shop from Japan

Singapore Edition Producer Teppei Nitobe

All about Ramen –The Secrets behind the Difference

Editor in Chief Naoki Kiyota

Introduction

Sub Editor in Chief Ayako F Sogo

Ramen Shops in Japan

Partners WAttention Co., Ltd / Creative Commune LLC

Ramen Shops in Singapore

Advertising Sales Ayako Miyazaki / Shima Kusunoki Miyoko Takeuchi / Yuki Kawase / Hiromi Aritoshi

It All Starts in Ginza Izu Peninsula –Nature-Driven Excursion from Tokyo

Design Team Yvonne Tan / Maki Matsumura / Shinobu Akiyama Editorial & Design Department in Japan Naoko Umagoe ··· Writer and Editor Charles Chen ··· Writer and Editor Yasuhisa Tamura ··· Graphic Designer

Mr. Samuel Yeong s Japanese Classroom

Home Treats vol.10 – Japanese Recipes for Your Daily Table

Photo Courtesies Nobuaki Tanaka / Charles Chen

Mysterious Japan story 9 – Get Charged Up: Tokyo Power Spot

Japanese Brand Story 001

本誌に関する日本国内でのお問い合わせ先和テンション株式会社 Tel: +81-3-6418-5701 Fax: +81-3-6862-6760 E-mail: info-tokyo@wattention.com

Why WAttention ? WAttention is so named with the hope that people in the world would pay more Attention to WA（和）; an important term in Japanese culture meaning harmony with nature, peace and even Japanese culture itself! 世界中の人々に「和」（WA）に注目（Attention）してほしいという願いを込めてWA+Attention= WAttentionと名づけました。

WATTENTION is a publication of Minook International (S) Pte Ltd. All articles published are in good faith and based on bonaﬁde information available to The Publisher at the time of press. The Publisher accepts no responsibility other than that stipulated by law. The Publisher also accepts no responsibility for unsolicited manuscripts, transparencies or other materials. All rights are reserved and no part of this publication may be reproduced in part or full without the previous written permission of The Publisher. Neither can any part be stored or recorded, by any means. The opinions expressed in The Publication are those of the contributors and not necessarily endorsed by The Publisher. This publication and the name are owned solely by Minook International (S) Pte Ltd, 2B Craig Rd, Singapore 089662. Email: singapore@ wattention.com. WATTENTION is published bimonthly and distributed throughout Singapore. Trademarks and copyrights for all other products, logos and depictions contained herein are the properties of their respective trademark and copyright owners. All colour separation and printing by Times Printers Pte Ltd. Licence No. L021/09/2012, 16 Tuas Ave. 5, Singapore 639340 MICA (P) 005/12/2012.

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What's New?

Japanese latest happening , shops, innovations and more

新登場

food

Azmaya

Hokkaido BBQ & Shabu Shabu

Robertson Quay Our highly recommended men u item is the Hok kaid o Snowdo me Sha bu Sha bu. As this unique item feat ures soya milk mer ingu e, it’s tast y and healthy. by Resta uran t Man ager

Reasonably-Priced Authentic Wagyu BBQ and Shabu Shabu are a Must-Try Located along the lively riverside, this newly-opened izakaya restaurant offers Hokkaido-style BBQ and Shabu Shabu using top quality wagyu from Japan, as well as popular izakaya menu items. As the restaurant purchases cattle meat wholesale, they can keep their price affordable.

For meat lovers, Premium Wagyu Rib and Loin Shabu Shabu is a good choice.

30 Robertson Quay #01-12/13 Tel. 6737-6863 5:00pm-1:00am Closed on Monday http://kthsg-shop.com/azmaya/

food

Kumo Sake & Whisky Bar Tanjong Pagar

Check out the latest news on our Facebook! Find us on

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Kaiseki Japanese Restaurant’s Sister Outlet is a Modern Sake Bar with Great Food Scan me now !

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Nestled alongside its sister restaurant “Kumo”, this casual modern sake bar offers about 100 labels of Japanese sakes, shochu and whisky. Accompanied with drinks, the bar has a simple but charming Japanesestyle bar food menu.

At lunc htime, we serve our orig inal Hayashi Rice and Cur ry Rice . by Chef Hiro hash i

12 Gopeng Street #01-46/47 Icon Village Tel. 6225-8445 12:00noon-2:00pm 5:00pm-2:00am Closed on Sunday

online shop

ZEN-NOH Wagyu

ZEN-NOH Wagyu, Top Quality Wagyu Beef from Japan The official distributor of ZENNOH Wagyu in Singapore, Daiwa Fine Products brings Japan’s fi nest products to Singapore shores. Sourced from purebred Japanese black cattle grown by smallscale farmers in a stress-free environment, ZEN-NOH Wagyu is 100% top quality wagyu beef from Japan. Its quality is guaranteed as it is a carefully selected wagyu which meets the top A4 and A5 meat graded by the Japan Meat Grading Association. In fact, the quality of ZEN-NOH Wagyu is so high that it does not fit on the grading scale used by USDA (United States Department of Agriculture).

With outstanding quality, texture and taste, ZEN-NOH Wagyu is not only suitable for Japanese recipes such as shabu shabu or sukiyaki, but is also a great ingredient in a wide array of cuisines. You can grill it as a steak, slice and pan-fry it in olive oil with garlic as Italians would, sauté it quickly in a wok Chinese style with a variety of vegetables, or create a delectable Vietnamese beef Pho. Chefs can even dice it ﬁ nely for a fresh and tasty steak tartare. The possibilities of enjoying the meat are endless. For general consumers who want to try ZEN-NOH Wagyu, online ordering is now available.

For safety assurance, each cattle is systematically tagged and assigned a unique identiﬁcation number so consumers can trace its origins, diet, farm and other essential information easily.

dog salon

Daiwa Fine Products www.zennoh-wagyu.com Tel. 6665-3910 Mon-Fri 8:30-6:00pm

beauty

Sopra Ginza

Tiara Nail Orchard

River Valley

Two Japanese nail artists provide top-quality service and design inﬂuenced by the latest Japanese style with great hospitality.

Offering High Quality Service, Popular Japanese Dog Salon Launches its First Overseas Outlet Do you want ﬁ rst-class service for your dog? At the branch of this well-known Japanese dog salon, your beloved canine can enjoy a high standard of care by an experienced Japanese trimmer, using special ozone water for grooming and shampooing.

236 River Valley Road Tel. 6737-5798/8444-5072 11:00am-8:00pm (L.O.6:00pm) Closed on Wednesday booking@sopraginza.com.sg Facebook: SOPRA GINZA Singapore

14 Scotts Rd. #01-57 Far East Plaza Tel. 6735-9337 11:00am-9:00pm (L.O.7:30, By appointment only) Closed on Monday http://tiara-nail.jp

beauty

Eco Paradise

Rejuvenation Centers

Ayer Rajah

For the ﬁ rst time in Singapore, we intro duce Qua ttro Spa , the late st in Japa nese dog spa tech nology. The ﬁ nishing result is rem arka ble! by Kum iko, Senio r Trim mer

Having specialized heated ceramic tile-beds in the therapy room, Ecoparadise employ a process of “deoxidation” to achieve good health.

200 Pandan Gardens Sports Arena #02-01/02/03 Tel. 6567-3593 Mon-Sun 10:00am-10:00pm PH 10:00am-6:00pm WAttention Singapore

TOMI

Special Feature vol.5

SUSHI

Promotion From 10-26 May

Satsuki Gozen（皐月御膳） $58 • Appetizer • Satsuma Age, Fried Nanohana (Flower of cole)

• Sashimi • Firefly Squid, Sea Bream and Tuna

• Nimono • Bamboo Shoot with Katsuobushi

• Fried • Young Ayu Fish and Baby Bamboo Shoot Tempura

• Grilled • Grilled Sawara (Spanish Mackerel) with miso

• Mushimono • Chawanmushi

• Soup • Soup with Fresh Seaweed

• Sushi • Chutoro (tuna), Hirame (Sole), Red Prawn, Shirasu (Whitebait) and Egg

• Dessert • Kashiwa Mochi

Celebrate this summer early with a fresh taste from the Sea of Japan Headquartered in Niigata, which is located in northwest from Tokyo along the Sea of Japan, Tomi Sushi delivers fresh seafood – ranging from the popular maguro (tuna) to local catch – directly from Niigata Airport to Satsuki Gozen Singapore. Their other key ingredients, such as salt, soy sauce and rice, also come from their hometown of Niigata to recreate an authentic taste. Starting this May, Tomi Sushi will be serving early summer delicacies, including shirasu (baby whitebait) – its transparent body is so fresh and is a simple but delightful taste of the season. Meanwhile Satsuki Gozen (Special Course in May) consists of various seasonal ingredients, which is an amazing showcase of the bounty nature that comes direct from the sea. A suitable accompaniment to the meal can be chosen from the large selection of Niigata sake, rounding out a perfect early summer experience. Parco Branch Tel. 6333-4633 9 Raffles Boulevard #P3-04 Millenia Walk PARCO Marina Bay Weekdays: 11:30-15:00 18:00-22:30 Weekends/PH: 11:30-15:00 17:30-22:30

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Novena Branch Tel. 6255-2355 238 Thomson Rd. #02-76/77 Velocity 11:30-15:00 17:30-22:00 (L.O. 21:30)

www.tomisushi.asia

Shirasu Promotion 生しらすプロモーション

Shirasu Sashimi $8

Shirasu Sushi $8

Yanagawa $12

Kakiage $12

p o h S New from Japan

be fore

Stylishly Come and Go FaSS is a new walk-in based cut-and-style hair salon hailing from Tokyo’s fashion district. This sophisticated yet casual salon offers only cut and styling without shampoo, and no appointment is required. The shop’s name, FaSS, is taken after its concept, “Fast Salon for Slow Life” which means speedy service in a relaxing atmosphere while providing good hospitality. The Home-Sweet-Home-themed interior design also reﬂects its philosophy, which gives patrons a no-fuss and stress-free environment.

cutting

a f ter

styling

The team of stylists is well-trained in Japan to provide a professional service for both children and adults, female and male, with high-standard techniques and a warm heart.

Shop Information

Cut & Style (nett price) Female $28 Male $24 Student (12 years old & above) $22 Children (6 to 11 years old) $20

68 Orchard Road #03-64 Plaza Singapura Mon-Thu 11:00am-9:00pm (End Recpt 8:40pm) Fri-Sun & PH 11:00pm-9:30pm (End Recpt 9:10pm) www.fasssalon.com/sg

www.fasssalon.com/sg Pr om ot io n Pr ic e

tell the staff that you’ve seen this ad in WAttention & get

20% Off Now till end of June 2013

✂Female Cut & Style $28 ✂Male Cut & Style $24 ✂Student's Cut $22

$22 $20 $18

✂Children's Cut $20

$16

✂Fringe Cut

$10

12 years and above from 6 to 11 years

$12

nett price

#03-64

Plaza Singapura New Extention 68 Orchard Road #03-64 Plaza Singapura Mon-Thu: 11:00-21:00 (End Recpt. 20:40) Fri, Sat, Sun, PH:11:00-21:30 (End Recpt. 21:10)

WAttention Singapore

ALL ABOU You probably already know ramen is one of the most representative foods of Japan, though you may not be familiar with the history and all the variations of it. In this issue of WAttention, we speak with ramen expert, Mr. Ishiyama, to bring you the ins and outs of ramen.

- Ramen Expert Mr. Ishiyama launched a ramen club while studying in Kokugakuin University. From nor th to sou th, H ok k a ido to O k inawa, he has eaten at more than 6,000 ramen shops across all 47 prefectures in Japan. Nowadays he visits ramen shops at the rate of 2 per day for research and reviews. Apart from writing ramen reviews for magazines, Mr. Ishiyama is also the author of a series of ramen books and is a regular cast member of several TV shows. His ramen career also involves developing new types of instant noodles and providing business consultation for the ramen industr y. To date, he has interviewed more than 1,500 ramen shops. In this issue of WAttention, we talk with Mr. Ishiyama and introduce you to the world of ramen, including its history, styles, and some of the hottest ramen shops in Japan.

Salt flavor is the oldest among all variations. Its long history can be seen in Hakodate, one of the first few ports opened to foreign trade. In Hakodate, if you order a ramen, you will be served a shio ramen without asking. Since salt is light in flavor, you get to taste the true essence of the soup.

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A conventional style of ramen in which the quintessential Japanese condiment, soy sauce, is added to the soup stock. Since ramen originally came from China during the Meiji period as an exotic food, its blending with soy sauce helped to popularize ramen among Japanese people. In fact, gyokai and tonkotsu ramen often contain soy sauce as well.

UTR AMEN The History of Ramen The history of ramen began with the inflow of Chinese culture to Japan during the Meiji Restoration. Originating from China, “ramen” was inﬂuenced by traditional Japanese condiments such as soy sauce and soybean paste, and has since developed to become one of Japan’s best-known foods. Following the opening of the country by the Tokugawa Shogunate, Chinatowns were developed in various parts of the country, including Yokohama, Hakodate and Kobe, and along with them came Chinese noodles. Back then, when Japanese people talked about noodles, they usually referred to “soba” (buckwheat noodle). Therefore, the Chinese noodles were called “Shinasoba” (Shina being one of the old names for China in Japanese). About one hundred years ago, the ﬁrst ramen shop “Rairai-ken” opened in Asakusa, Tokyo. The Japanese owner made ramen with soy sauce-flavored

soup, just like the Japanese used in their soba. Since the ramen shop was located in Asakusa, the biggest entertainment area in Japan, the fame of ramen soon spread all over the country. It was after the Second World War that ramen came to be recognized in general. After the war, rice supplies were limited, and as ramen was made from wheat ﬂour, it was regarded as the ideal food. Soldiers coming back from China made ramen at ramen stands using noodles they remembered eating in China as a reference. Hence, ramen’s image today as an eating-out food mainly stemmed from these food stalls. Before long, miso ramen and tonkotsu ramen were born in Hokkaido and Kyushu respectively, each reﬂecting unique regional tastes. Nowadays, various kinds of ramen are known familiarly as “ramen with local flavors”, hailing from each area of the country. Currently there are more than 30,000 ramen shops in Japan. Especially in To-

kyo’s highly competitive market, more than two new ramen shops open every day. In such a crowded market, a new movement has been taking place - expansion into Asia; especially in Singapore and Hong Kong where the economy has been growing rapidly and the population density is more than 10 times that of Japan’s. Also, Japanese food has already been widely accepted there, making it a favorable environment for exporting ramen. Starting with “Ajisen Ramen” in Hong Kong, ramen shops such as “Ramen Santouka”, “Hakata Ippudo”, and “Taisho-ken” are quickly expanding across Asia. Originally inherited from the Chinese, it is easy to see why ramen has an affinity with food cultures across Asia and is easily accepted by diners. Chinese-born ramen has already been distinctly tied with Japanese culture, and would not be long before it goes beyond Asia and be recognized as a global food. P OR K FREE

Another uniquely Japanese ramen, in which miso is used as the main ingredient. Miso ramen was first developed in Sapporo, Hokkaido. That’s why miso ramen usually features plenty of hot pork lard to keep your body warm. The noodles are normally thick and chewy. Typically, bean sprouts or cabbage are added to balance the robust and heavy flavor of the soup.

Originating from the Hakata and Kurume areas of Fukuoka, tonkotsu ramen is characterized by its thick and creamy broth made from boiling pork bones. Usually the soup is coupled with thin straight noodles. Tonkotsu ramen in Tokyo has developed its own style, where fatty pork is put on top of the noodles.

The soup is a mixture of tonkotsu, chicken, a variety of seafood and more. Since the ingredients are so diverse, so is the density of the soup, which ranges from clear to creamy. Gyokai ramen is more prevalent in Tohoku, whereas in Tokyo, a variation called gyokai tonkotsu (simply adding fish powder to tonkotsu soup) is more common.

Tori is a new variation of ramen that has been gaining popularity since 2000. The creamy soup is made from boiling chicken bones or whole chickens. The flavor is smooth without the bitter taste that is typical of pork. Increasingly, ramen chefs are also garnishing the ramen with chicken chashu or chicken meatballs.

Ushi ramen is the newest trend in Japan. Instead of the usual pork or chicken, beef is used as the main ingredient, which gives the ramen an unprecedented upscale flavor and sweet aroma. Increasingly, ramen chefs are incorporating roast beef and beef steak into their recipe. Since beef is more highly regarded than chicken or pork, the ushi trend is expected to continue.

WAttention Singapore

ALL ABOUT

RAMEN STYLE MAP

R AMEN

ASAHIKAWA RAMEN 旭川ラーメン

ご当地ラーメンマップ

SAPPORO RAMEN 札幌ラーメン

TIPS FOR RAMEN

SAKATA RAMEN

酒田ラーメン

Though ramen may appear simple, every bowl requires painstaking amount of effort, time and love by the chefs to prepare. With the expansion of famous Japanese ramen branches outside Japan, Singaporeans can now enjoy a bowl of delicious and authentic ramen without travelling to Japan!

HAKATA RAMEN

博多ラーメン

TOKYO RAMEN

東京ラーメン

WAKAYAMA RAMEN 和歌山ラーメン

KUMAMOTO RAMEN

❶

THE BROTH

ith the up suffused w Flavourful so ients e main ingred essence of th . ng ili urs of bo af ter long ho es m scene beco As the ramen u can mpetitive, yo increasingly co okkaido g fusion of H find interestin tonk atsu k and Kyushu seafood stoc eet in hear ty and sw soup which is egetableyle ramen. V Ashik awa-st riation is a recent va potage soup bles several vegeta that relies on ner. ke ic ther as a th blended toge

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熊本ラーメン

The basic types of stock are made with chicken or pork-bone, together with other ingredients kombu (kelp), katsuobushi (dried bonito ﬂakes), niboshi (dried baby anchovies) and even shrimps. There are mixtures such as pork-chicken or pork-seafood. It is then seasoned with salt, shoyu, miso or sesame oil which lends the broth depth and complexity.

喜多方ラーメン

尾道ラーメン

Here are 3 tips on how you can better appreciate Japnese ramen.

スープ

KITAKATA RAMEN

ONOMICHI RAMEN

Tonkotsu - Pork-bone

Tori - Chicken bones

Niboshi - Dried baby anchovies

Katsuobushi - Dried bonito flakes

ALL ABOUT RAMEN SECRET BEHIND THE DIFFERENCE

❷

麺

THE NOODLES

Two basic types of noodles: chijire (wavy/curly) and straight in varying thickness. Ranges from ﬁne straight (Kyushu) to thin curly (Tokyo) and medium curly (Hokkaido)

Hosomen 細ストレート麺 - Fine straight

Chuboso Chijiremen 中細ちぢれ麺 - Medium curly

Futo Chijiremen 太ちぢれ麺 - Thick curly

Photos provided by Kanezin

perature and l of the water tem With good contro noodles h the noodles, the time taken to blanc re, tu te and springy tex will have an Al-den While most of kansui (alkali). without the smell llow type th the thin curly ye may be familiar wi wavy types are also thick, flat from Tokyo, there Honshu tak ata in northern of noodles from Ki odles from Hakata. and thin straight no

Japanese Noodle Manufacturer in S'pore Originally from the birthplace of Sapporo Ramen (Hokkaido), Kanezin is the only Japanese manufacturer in Singapore supplying authentic Japanese ramen noodle to popular outlets like Ramen Champion, Keisuke Ramen Group and more. With HACCP and ISO22000 in Japan, their quality is guaranteed. For restaurant owners, please direct inquiries to:

Kanezin Japan Singapore Pte. Ltd. Kanezin Japan Singapore Pte Ltd 8 Wan Lee Road Singapore 627940 Tel: (65) 6264-0556

❸

トッピング

THE TOPPINGS

KANEZIN FOOD

Besides the all-time favourite roast pork and soft-boiled eggs, there are also leeks, menma (bamboo shoots) and kamaboko (slices of a type of ﬁsh cake). Some are more found in speciﬁc kind of ramen; corn and bean sprouts for miso ramen, wakame (seaweed) and sesame seeds for shio ramen, nori (dried seaweed) for shoyu ramen, beni shoga (pickled red ginger) and kikurage (black fungus) for tonkotsu ramen.

Chashu - Roast pork

Negi - Leeks

g to vary accordin The toppings es as le tter corn re the broth. Bu es ch ess that mat natural sweetn e broth. For th well with miso hu as ces of ch basics, the sli butakakuni or (pork loin) be belly) should (braised pork of h tender bits succulent wit th. ou m ur t in yo fats that mel

Menma - Bamboo shoots

Ajitama - Seasoned boiled egg

Nori - Dried seaweed

f. Kikurage - Black fungus

OTHER TOPPINGS YOU MIGHT BE INTERESTED IN

Kae-dama - Refill noodle

Beni shoga - Red pickled ginger

*Photo provided by Ippudo

Takana - Pickled Mustard Greens

Goma - Sesame

*Photo provided by the City of Fukuoka

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RAMEN SHOP IN JAPAN

HAYATO ISHIYAMA Knowledge is power, especially if you love ramen. And the more you know about the characteristics of a ramen shop, the more you will enjoy your next ramen. Here, Mr. Ishiyama recommends 5 of the hottest ramen shops in Japan. All 5 ramens introduced here contain pork or pork by-products.

Ebisu, Tokyo

Boasting a history of nearly 50 years, Junren is a long-standing staple that brought Sapporo ramen to a nationwide audience. As soon as you lift the noodles up with your chopsticks, you will be impressed by the unique scent of chunky pork lard, garlic, ginger, and Japanese pepper, all mixed well with the exceptional ﬂavor of the miso soup. Moreover, the sufﬁciently aged “puri-puri” (slightly softer than al dente) noodle is typical of Sapporo ramen. In 2012, a new branch was opened in Ebisu, a district with a high concentration of ramen shops. INSIDER TIP

•Hour s: 11:00-23:00 •Address: 4-4-1 Ebisu, Shibuya-ku, Tokyo •TEL: 03-3441-8720 •URL: http://www.junren.co.jp/group/shop-ebisu.htm

The hot miso flavored soup is rich in pig fat.

Harajuku, Tokyo

INSIDER TIP

The chicken oil on the surface of the soup makes it both rich and filling.

Oimachi, Tokyo

Menichi Kicchou has its roots in the Tohoku region. It evolved from Shirakawa ramen, which is one of the local specialties in Tohoku. The ﬁrst feature of Menichi is the soy sauce-based soup that characterizes Shirakawa ramen. The second is the curly noodles made by a special method called “Aodake-uchi”. Thirdly, rather than using braised chashu pork that is commonly used in other stores, Menichi uses roasted chashu pork. The current Oimachi store was renovated in 2011, giving you a chance to taste a genuine Tohoku ﬂavor in Tokyo. •Hour s: 11:30 -14:30 17:30 -21:0 0 (Closed on Monday and Tuesday) •Address: 5-6-6 Higashioi, Shinagawa-ku, Tokyo •TEL: 03-5460-3358

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Produced by Mr. Ishiyama

Opened in 2012 in the fashionable district of Harajuku, Jingu aims to challenge long-standing ramen traditions by introducing beef into the recipe. The chef of Jingu uses lots of bovine bones and boils them in a pressure cooker to create the thick broth. As if to “beef” it up, the soup and noodles are topped with roasted beef chashu made of black-haired wagyu. It is fair to say the taste of beef chashu is beyond the usual pork you would expect from a ramen shop. •Hours: 11:00-24:00 •Address: 4-32-5 Jingumae, Shibuya-ku, Tokyo •TEL: 03-6434-9910 •URL: http://jingu.asia/

INSIDER TIP

Roasted beef chashu made of black haired wagyu is a luxury.

Shinagawa, Tokyo

Having studied the art of ramen in Kumamoto, Mr. Furuya opened Nantsuttei in his hometown of Kanagawa in 1997. The venture has been a huge success thanks to the rich and creamy pork bone soup and his secret recipe, black “Mayu” (roasted garlic oil). The soup is made from pig head and bones, and then topped with “Ma-yu”, which leaves a bitter hint in your mouth after each sip. And it is this special flavor that differentiates Nantsuttei’s ramen from others. In 2010, Nantsuttei launched its first overseas branch in Singapore. •Hours: 11:00-23:00 •Address: 3-26-20 Takanawa, Minato-ku, Tokyo •TEL: 03-5791-1355 •URL: http://www.nantsu.com/

ONE SECRET POINT

T h e s e c r e t b l a c k r o a s te d g a r l i c o i l i s N a n t s u t t e i ’s signature ingredient.

INSIDER TIP

You will fall in love with the curly noodles.

Gotanda, Tokyo

Established in Asahikawa, Hokkaido and gradually expanded to Tokyo, Asia, and even the U.S., Santouka has won the hearts of ramen lovers with its signature shio ramen, making it one of Japan’s signature ramen brands. The pearl-colored tonkotsu soup is rather mild due to the use of seafood like thinly-sliced codfish, which is also a characteristic of ramen in Asahikawa. Moreover, their specialty curly noodles boast a natural, wheat-ﬂavor that blend well with the soup. Currently, Santouka has 21 shops in 9 countries. •Hours: 11:00-22:00 (Monday-Saturday) 11:0018:00 (Sunday and holiday) •Address: 2-15-10 Nishigotanda, Shinagawa-ku, Tokyo •TEL: 036420-0807 •URL: http://www.santouka.co.jp/

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RAMEN SHOPS IN SINGAPORE

KEISUKE TONKOTSU KING FOUR SEASONS KEISUKE TONKOTSU KING KEISUKE TOKYO KEISUKE TORI KING IPPUDO SG IPPUDO TAO MENYA SANJI HACHIFUKUMARU NANTSUTTEI BEPPU MENKAN RAMEN BARI-UMA ICHIMONJI TAMPOPO MARUGOTO SHOKUDOU RAMEN CHAMPION DAIKOKUYA BISHAMON KEISHOKEN@EBISBOSHI SHOTENGAI JYOSHOKEN@DAIKOKUYA, ROBERTSON QUAY RAMEN SANTOUKA HAKATA UMA UMA BAIKOHKEN SAPPORO RAMEN MIHARU RAMEN MATSURI MARUTAMA RAMEN KITAKATA RAMEN YAMAKICHI YOSHIMARU RAMEN BAR RAMEN BAR SUZUKI MEN-YA KAIKO RAMEN PLAY MENYA MUSASHI BUKOTSU MENYA MUSASHI KODO MENTEI TONKOTSU KAZAN RAMEN KAMMUI HOKKAIDO 16

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COMING IN MID-MAY

KEISUKE

TONKOTSU KING FOUR SEASONS 豚骨王春夏秋冬

158 Rochor Road Bugis Village Tel.6333-5740 Mon-Fri 11:30am-2:30pm 5:00pm-10:30pm Sat. Sun & PH 11:30am-10:30pm

Tonkotsu Ramen Summer Special $17.90 *Only available at Bugis Village Branch LIGHT

MIDDLE

RICH RICH

★

The Thick and Savory Tonkotsu Soup is Worth for Queuing Often overcrowded with long queues, this small shop at Tanjong Pagar offers deﬁnitely one of most beloved ramen in Singapore. The reason for the popularity is its thick, savory and rich soup and unlimited supply of free eggs and bean sprout appetizer. The group’s fourth outlet is due to open in mid-May, where four new tonkotsu-based ramen inspired by the four seasons and a special tonkotusu ramen with stir-fried meat and vegetable toppings will be served. For those who prefer their ramen with chicken stock, its sister outlet, Toriou Keisuke is a satisfying option.

Tonkotsu Ramen Spring $11.90

Tori King Ramen Special $15.90

*Only available at Bugis Village Branch

*Only available at 100AM Branch

Other outlets by Keisuke

KEISUKE TONKOTSU KING 1 Tras Link #01-19 Orchid Hotel Tel.6636-0855

KEISUKE TOKYO

Opening Promotion

9 Raffles Boulevard Millenia Walk #P3-02 PARCO Marina Bay Tel.6337-7919

Tell the staff at Bugis Village branch that you’ve read this article in WAttention and get a free soft drink till the end of May 2013

KEISUKE TORI KING CHEF KEISUKE

100 Tras Street #03-15 100AM(formerly Amara Hotel Shopping Mall) Tel.6604-6861

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RAMEN SHOPS IN SINGAPORE

Akamaru Shin-aji LIGHT

$16

MIDDLE

RICH RICH

★

IPPUDO SG 一風堂

333A Orchard Road #04-02/03/04 Mandarin Gallery Tel. 6235-2797 Mon-Sat 11:00am-11:00pm* Sun & PH 11:00am-10:00pm* *L.O.: 1 hour before closing www.ippudo.com.sg www.facebook.com/ippudosg

World Famous Hakata-Style Created by Japanese Ramen King Ippudo was ﬁrst started in 1985 in Japan’s ramen capital of Hakata by its founder Shigemi Kawahara, the internationally-acclaimed Ramen King. Located in Mandarin Gallery, the restaurant is positioned as an upscale and modern ramen brasserie where diners can enjoy many types of authentic Japanese dishes before tucking into a bowl of hearty ramen. Its famed tonkotsu broth is produced from an elaborate process of cooking pork bones for more than 15 hours, then blending the broth from three cooking stages to achieve a creamy, delicate soup with a light aroma.

Image courtesy of Glamour Wave Photography

Shiromaru Motoaji $15 18

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Image courtesy of Glamour Wave Photography

Spicy Shrimp Mayo $13

RAMEN SHOPS IN SINGAPORE

TAO Kuro

$15

LIGHT

MIDDLE

RICH RICH

★

IPPUDO TAO 一風堂TAO

207 River Valley Road #01-55/56 UE Square (facing Mohamad Sultan Road) Tel. 6887-5315 Mon-Thu 11:30am-3:00pm 5:30pm-midnight* Fri-Sat 11:30am-3:00pm 5.30pm-2:00am* Sun 11:30am-11:00pm* *Lunch L.O.: 30min before closing / Dinner L.O.: 1 hour before closing www.ippudo.com.sg

Unique Collaboration with a Drum Group to Bring the Taste of Spirit and Passion

TAO Aka $15

5-Kinds of assorted meats $21

After the launch of Ippudo SG, the company collaborated with the renowned Japanese Drum Group, TAO, to open its second outlet. Their collaboration aims to let the world experience the true soul of Japan through the rhythm of drums and the exquisite ﬂavour of ramen. Their signature ramen, TAO Kuro, features thick chewy noodles with a richer-tasting broth, signifying the dynamic spirit of TAO, while TAO Aka is a bold, red spicy miso variation with thin curly noodles, representing the passion of TAO. The menu also offers some of Ippudo’s classic dishes as well as kushiyaki specialties that are unique to the outlet.

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RAMEN SHOPS IN SINGAPORE

Sanji Ramen LIGHT

$11.50

MIDDLE

RICH RICH

★

MENYA SANJI 麺家三士

1 Tras Link #01-14 Orchid Hotel Tel. 6604-8891 Mon-Sun 11:30am- 3:00pm 5:30pm-11:00pm

Spicy Ramen $11

Refined Tonkotsu Soup Promotes a Kagoshima Classic Inheriting the exact same style and taste from an establishment founded in 1972 in Kagoshima, South Kyushu, Sanji represents authentic Kagoshima ramen. As the shop name means “three samurai”, the company expanded its business overseas to include Taiwan and the USA to promote their ramen culture with a samurai spirit. The signature Sanji ramen is based on the traditional tonkotsu style using mainly pork head, which gives its broth a more smooth and refined taste. The Spicy Ramen (with a combination of 14 spices) and Seafood and Leek Ramen (flavored with Sakura shrimp) are also popular items.

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Seafood and Leek Ramen $10.50

RAMEN SHOPS IN SINGAPORE

Happy Couple Gyoza $6

Hachifukumaru Ramen $13 LIGHT

MIDDLE

RICH

★

HACHIFUKUMARU 八福丸

160 Orchard Road #01-13 OG Orchard Point Tel. 6737-9713 Mon-Sun 11:00am-11:00pm (L.O.10:30pm) http://hachifukumau.com

Award-Winning Chef’s New Creation with Spiced Oil

1st Anniversary Promotion

As a sister outlet of the award-winning Nantsuttei, this shop offers a new creation by the shop’s celebrity masterchef: “spicy red oil soup”. Using milky-white chicken broth that has been boiled slowly for 12 hours, spiced chilli sesame oil is added to cater to Singaporean taste buds. Its basic menu, Negi Chashu-men with generous toppings, comes with a choice of 2 ﬂavors: Black Ma-yu or Red Chili Oil.

Limited Edition Special Tori Chashu-men only $12 * Only 30 bowls per day * Any 2 Ramens get 1 plate of Gyoza or Wonton Free * Any 3 Ramens get 1 plate of Gyoza or Wonton or Tori Karaage Free * Valid till the end of May 2013

Ramen $12 LIGHT

MIDDLE

RICH

★

NANTSUTTEI なんつッ亭

9 Raffles Boulevard Millenia Walk #P3-06 PARCO Marina Bay Tel. 6337-7166 Mon-Sun 11:00am-10:30pm (L.O.10:00pm) www.nantsu.com/sg/

The Black Ma-yu, the Secret Weapon of The Ramen Hall of Fame Nantsuttei was voted “Ramen of the Year” for 5 consecutive years and was eventually inducted into “The Ramen Hall of Fame” in Japan. The rich soup has a black ﬁlm called Black Ma-yu, consisting of sesame oil blended with garlic, which is very creamy and tasty but not overly thick and salty. Its soup, noodles and toppings come together to create a perfect balance in the bowl. WAttention Singapore

RAMEN SHOPS IN SINGAPORE

ONE SECRET POINT

Non oily Rich in collagen

Umi Jigoku $13.80 (Seafood Ramen) LIGHT

MIDDLE

★

BEPPU MENKAN

Other Menu

別府麺館

20 Cross Street #01-19 China Court Tel.6438-0328 Mon-Fri 11:30am-3:00pm 6:00pm-10:00pm Sat 11:30am-10:00pm Sun & PH 12:30pm-9:00pm www.beppu.com.sg

More than Just Hot & Spicy, Beloved Savory Soup is Singaporean Answer to Tonkotsu Ramen Since 1998, Beppu Menkan has been drawing the crowds with its unique Kyushu Tonkotsu Ramen. Based on the traditional Kyushu Tonkotsu soup formula, pork bones, chicken, lean pork meat, fresh vegetables, etc. are the secret ingredients which are simmered for more than 10 hours daily to create the savory, rich and smooth soup without oily taste. Catering to the local palate, the authentic Kyushu Tonkotsu soup can be customised to various levels of spiciness – ranging from 1-8 – that can be chosen by patrons. Most customers can’t resist the unique taste of Beppu ramen once they have tasted it. There is also a wide range of toppings from Fried Chicken to Unagi. Apart from Ramen, the restaurant also offers various popular Japanese items such as sushi and kushiyaki.

Promotion Tell the staff that you’ve read this article in WAttention and get a free Agedashi-tofu with any ramen ordered till the end of June 2013

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Oniyama Jigoku

$10.80

(Fried Chicken Ramen)

Unagi Ramen

$18.80

Gyoza

$4.80

RICH RICH

RAMEN SHOPS IN SINGAPORE

Prawn Tonkotsu Ramen $12

Bariuma Ramen $13.50 LIGHT

MIDDLE

(Shio/Miso)

RICH

LIGHT

★

RAMEN BARI-UMA ばり馬

MIDDLE

RICH

★

19 Tanglin Road #B1-01/02 Tanglin Shopping Centre Tel. 6887-4484 Mon-Sun 11:30am-10pm www.with-link.co.jp/eng/index.html

ICHIMONJI 壱文字

392 East Coast Road Tel. 6440-7541 11:30am-3:00pm 6:00pm-10:00pm Closed on Tuesday

Richly Flavored Soup With Extra Fat Captures Many Hearts

With Unique Toppings, The Rich Soup Has Extra Strength

With more than 40 outlets mostly in West Japan, its rich and thick soup has garnered many followers. In Singapore, three experienced Japanese chefs recreate the same taste as its homeland, using both pork and chicken bones with various vegetables and cooked for 6 hours. The restaurant also offers a wide range of ala carte items including Gyoza and Yakitori.

The Japanese chef-owner presents a truly original tonkotsu ramen. There are 3 ﬂavors – soy sauce, miso and prawn (salt base) – available, and diners also can choose the thickness of the soup from 3 different levels (light to rich). For the adventurous, unusual toppings such as radish, Japanese yam and mekabu (thick wakame seaweed) are available. These go surprisingly well with the soup, and brings out its character.

Hakodate Original Ramen $14.80 LIGHT

MIDDLE

Original Tonkotsu Kurobuta Ramen $14.90 RICH

LIGHT

★

TAMPOPO たんぽぽ

Tampopo@Liang Court Tel. 6338-3186 Tampopo@Takashimaya Tel. 6235-2318

MIDDLE

RICH

★

MARUGOTO SHOKUDOU まるごと食堂

4190 Ang Mo Kio Avenue 6 #01-07 Broadway Plaza Tel: 6451-2822 Mon-Fri 12:00pm-15:00 18:00-22:30 Sat, Sun & PH 12:00-22:30 www.marugotoshokudou.com

A Taste of Ramen from the North and South of Japan

Ramen, One of Most Coveted Items at Popular Japanese Restaurant

Made with premium ﬂour from Hokkaido, its Hakodate Original offers springy and chewy noodles in a full-bodied soup mixture of pork bone and seafood broth. The highly popular Black Pig Koumi Fry, which is in Kyushu style soup with full of collagen, comes with deep fried spare ribs and chilli ﬂakes, tastes slightly spicier but not too oily. A perfect place for both Hokkaido and Kyushu-style ramen at one go!

An experienced chef prepares a bowl of ramen with careful hands to uniform length, texture and thickness, matching them to particular soup bases. This keeps the combination of broth and noodle in good balance, giving you a mouthful of different textures. For weekday lunchtime, guests will get a selected side dish and a soft drink at an additional $3 with any ramen ordered. WAttention Singapore

Ultimate Ramen Champion? The competition is heating up!

Bugis+

Changi T3

URC 2011 Winner, It’s “Hakatastandard”, fresh pork base soup with 15 sec-only boiled thin noodles has a new Ichimi-chilli Twist!

Changi T3

Gantetsu Taking pride in delivering only the ﬁnest, Hokkaido standard Ramen, which uses pan-fried vegetables to bring out natural sweetness.

Bugis+

Aoyama

麺屋青山

博多一幸舎

Ikkousha

Bugis+ らあめんがんてつ

Who will be the next

2012 new contender, Aoyama’s signature shrimp ﬂavoured Ajitama will be a hot favourite in URC 2012.

Bugis+

Iroha

いろは

Successor of Ramen God, Kazuo Yamagishi, offers 50 years historic Tokyo Shoyu Ramen. Taishoken also is known for the birthplace of Tsukemen style ramen.

富山ブラック麺家

東池袋大勝軒

Taishoken

Bugis+

Champion Ramen chain in Toyama, You’ll never forget its distinct Shoyu ﬂavoured broth and 200G of its signature Cha Shu.

Bugis+

Listed 50 best things to eat in the world by The Guardian UK, Bario’s well-balanced Ramens are typically cooked over 12 hours.

力

らーめんバリ男

Bario

Changi T3

Riki

2012 new contender, as Riki means “Power” in Japanese, it specialises in contemporary Tokyo/Jiro style Ramen or Power Ramen.

Changi T3

景勝軒 24

Keishoken

Basing on Tonkotsu style, there are 5 variations of taste including scorching garlic and curry ﬂavor. All ramen come with sweet tender slices of pork belly and ﬁrm noodle. WAttention Singapore

Ramen Champion Bugis+ #04-10 | Tel. 6238 1011 11:30am to 10:30pm Daily 201 Victoria Street Singapore Changi Airport T3 #B2-58 | Tel. 6214 2958 10:30am to 11:00pm Daily 65 Airport Boulevard

RAMEN SHOPS IN SINGAPORE

Nidaime Tonkotsu Negi Ramen $14.50 LIGHT

MIDDLE

Original Miso Ramen $14.20 LIGHT

RICH RICH

MIDDLE

DAIKOKUYA 大黒屋

#B1-47 Paragon Tel. 6737-5416 #B1-13 Rafﬂes City S.C. Tel. 6336-7456 Sun-Thu 11:00am-10:00pm Fri, Sat & Eve of PH 11:00am-10:30pm

RICH

★

BISHAMON 毘沙門

#01-22 Great World City #01-64/65 Bukit Panjang Plaza #01-18 Funan DigitaLife Mall #02-32/34 Bedok Point

Tel. 6235-6190 Tel. 6462-2001 Tel. 6337-5142 Tel. 6445-3392

Offering Regional Specialties from Hokkaido to Kyushu

Taste and Texture Showcasing Hokkaido Standard

If you are interested in comparing various regional specialty ramen under one roof, Daikokuya is the place to be. Its menu offers a range of ramen from Sapporo, Tokyo and Kyushu. In order to create an authentic bowl of ramen from each region, different types of noodles, soup and chashu are used to achieve each area’s style, giving each bowl a unique character.

With all outlets located in accessible areas all over Singapore, Bishamon is a convenient and good choice when it comes to satisfying your ramen craving. While its soup – which is cooked for a minimum of 8 hours – maintains the original ﬂavor from Japan, the slippery curly noodle is ﬁrm with a good springy texture, made to a Sapporo recipe by its Japanese manufacturer.

Special Ramen $15 LIGHT

MIDDLE

Special Tsukemen $14.80 RICH RICH

LIGHT

MIDDLE

★

SHOTENGAI KEISHOKEN@ EBISBOSHI

景勝軒 @ 恵比寿星商店街

1 Kim Seng Promenade #01-22 Great World City Tel. 6235-1295 Mon-Thu 11:30am-10:00pm Fri-Sun, PH, eve of PH 11:00am-10:30pm

RICH

★

ROBERTSON QUAY JYOSHOKEN@ DAIKOKUYA,

常勝軒＠大黒屋

30 Robertson Quay #01-05 Riverside Village Residence Tel. 6737-1521 Mon-Fri 11:30am-3:00pm 5:30pm-11:00pm Sat, Sun & PH 11:30am-11:00pm

Hearty and Strong, A Representative of Chacha-kei-Style Ramen

God’s Successor Offers the Authentic Taste Ramen

If you love thick and rich ramen, this outlet would be your best pick. Keishoken at Ebisboshi Shotengai is offering a unique bowl of ramen unlike its sister outlet. Categorized as Chacha-kei, which means garnished with lard to give extra ﬂavor, its strong but surprisingly smooth and reﬁned taste attracts many followers, including ladies. The meltingly tender Chashu is another favorite among ramen fans.

This cozy ramen shop tucked in Robertson Quay recreates the same ﬂavor as Jyoshoken in Japan, which is concocted by the Ramen God, Kazuo Yamagishi. Their signature ramen, Special Tsukemen, is a dipping-type ramen characterized by a thick broth blended with seafood and pork bone, combined with chewy-textured noodles. You can add special vinegar to give it an extra kick. WAttention Singapore

RAMEN SHOPS IN SINGAPORE

Iberico Toroniku Ramen $21.50 LIGHT

MIDDLE

Uma Uma Ramen $14

RICH RICH

LIGHT

MIDDLE

★

RAMEN SANTOUKA らーめん山頭火

RICH RICH

★

HAKATA UMA UMA

6 Eu Tong Sen Street #02-76 The Central Tel. 6224-0668 21 Cuppage Road Cuppage Terrace Tel. 6235-1059 www.santouka.co.jp/en

博多うま馬

583 Orchard Road #01-42/43 Forum The Shopping Mall Tel. 6235-0855 Mon-Fri 11:30am-2:30pm 6:30pm-10:00pm Sat & Sun 11:00am-10:00pm www.umaumaramen.com

Meltingly Tender Char Siew Using Precious Iberico Pork

Pure and Smooth Taste of Tonkotsu Soup Without MSG

Originating from Asahikawa, Hokkaido, it was established after being inspired by the famous ramen movie. What makes Santouka special is its mild white soup made of pork, vegetable and ﬁsh. Recently, its meltingly tender toroniku char siew has been upgraded using precious Iberico pork. Another new item on the menu is the Oyako Ramen Set (1 regular size ramen + 1 kids size ramen + a toy) at $16.

With 60 years of ramen-making experience at its headquarters in Hakata, Kyushu, the chef shares the same spirit of offering authentic tonkotsu ramen. Using only pork bones, its stock is almost clear after simmering for 2 days, gaining signiﬁcant depth of ﬂavor. A rarity among ramen places, Uma Uma does not use MSG. Mazesoba – a dry noodle ramen with vegetable and egg is popular among local patrons.

Tokusen Miso Ramen $13.80

Butter and Corn Shoyu Ramen $15.50 LIGHT

MIDDLE

(Special Blended Miso Ramen)

RICH RICH

LIGHT

★

BAIKOHKEN 梅光軒

391A Orchard Road #B2-01-04 Takashimaya Food Hall, Ngee Ann City Tel. 6235-3483 Mon-Sun 10:00am-9:30pm

MIDDLE

RICH

★

SAPPORO RAMEN

MIHARU

札幌らあめん美春

1 Nanson Road #01-11/12 Gallery Hotel Tel. 6733-8464 Mon-Sun 12:00pm-3:00pm 6:00pm-10:00pm

Asahikawa First Champion Ramen Made with Natural Ingredients

Real Authentic Taste of Sapporo, Uses Key ingredients from Hokkaido

Topped with its signature bamboo shoots and wonderfully tender chashu, the award-winning recipe from Baikohken features its homemade medium-thin curly noodles made without egg or additives and a special “W-base” soup that uses meat and seafood ingredients. The hot and spicy sesame miso Tantanmen is only available here in Singapore.

Its signature dish is the Miso Ramen, which is the most popular ﬂavor for Sapporo natives. To recreate a perfectly authentic Sapporo style, the key ingredients – such as noodles, miso and Konbu (seaweed) for the broth – are all directly supplied by appointed manufacturers in Hokkaido. The typical curly noodle, with just the right amount of spring, served in steaming hot miso soup is worth a try.

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RAMEN SHOPS IN SINGAPORE

Matsuri Super $15

Marutama Ramen with Ajitsuketamago $13.50

(Extra Toppings) LIGHT

MIDDLE

LIGHT

RICH

MIDDLE

RAMEN

MATSURI

らーめん祭り

RICH

★

7 North Canal Road Tel. 6534-3808 Mon-Sat 11.30am-9:00pm Closed on Sunday

MARUTAMA RAMEN まる玉らーめん

#03-90 Central #02-01 Liang Court #03-18 Suntec City

Tel. 6534- 8090 Tel. 6837 - 2480 Tel. 6884- 6224

Marutama Dining

75 Killiney Road

Tel. 6352 - 6369

New Fusion Ramen at Affordable Price

Thick 100% Chicken Broth Rich in Collagen

Matsuri serves Tokyo-style thin or medium thick noodles that are piled with generous amount of cabbage, bean sprouts and black fungus. What makes Matsuri special is the addition of pork lard (chaccha-kei) into its broth which is made fresh daily with chicken, pork and vegetables. You can customize your ramen by choosing the soup base (miso or shoyu), the noodle texture and the amount of fats in the soup.

Often praised as the best chicken ramen in town, its 100% chickenonly broth that’s rich in collagen has been a sensation since their opening in 2007. The rich thick soup adheres easily to the slightly thinner noodles, giving the dish a perfect balance of texture and ﬂavor. For toppings, aosa (river laver), tasty and tender chashu, and Ajitama (seasoned boiled egg) make for good combinations.

MORE RAMEN SHOPS IN SINGAPORE Kitakata Ramen Yamakichi

Menya Musashi Bukotsu

150 Orchard Road

252 North Bridge Road

#01-18 Orchard Plaza

Raffles City Shopping Centre #01-16

7:00pm-2:00am

Tel.6336-6500

Closed on Sunday & PH

11:30am-10:00pm

Yoshimaru Ramen Bar

Menya Musashi Kodo

31 Lorong Liput Holland Village

2 Orchard Turn

Tel.6463-3132

ION Orchard #B3-25

Mon-Fri 11:00am-3:00pm 6:00pm-11:00pm

Tel: 6509-9394

Sat, Sun and PH 11:00am-11:00pm

11:30am-10:00pm

Ramen Bar Suzuki

Mentei

61 Circular Road

61 Robinson Road #01-01 Robinson Center

Mon-Sat 11:30am-3:00pm

Teil.6438-4140

6:00pm-10:30pm Closed on Sun

Mon-Fri 11:00am-3:00pm 6:00pm-9.30pm Closed on Sat, Sun & PH

Men-Ya Kaiko Marina Bay Link 8A Marina Boulevard Marina Bay Link Mall T3 #01-01

Tonkotsu Kazan Ramen 10 Sinaran Drive #02-68/69 Square2 Tel. 6397-6636 11:00am-9:30pm

ION Orchard 2 Orchard Turn #B4-52/53 ION Orchard

Ramen Play

Kammui Hokkaido

Holland Village

177 River Valley Road

253 Holland Avenue #01-01

#B1-50 Liang Court

Tel: 6463 7277

10:00am-10:00pm

Sun-Thu 11:00am-3:00pm 5:00pm-10:00pm Fri, Sat & eve of P.H 11:00am-3:00pm 5:00pm-10.30pm

WAttention Singapore

SILVER

It all starts in GINZA SEAT

Find “Wa” in Tokyo’s exquisite town For more than 100 years, Ginza has remained the center of high society and luxury shopping in Tokyo. Despite several great fires and bombing during WWII engulfing the whole district, it has constantly revitalized itself as a fine shopping area. In the late 1980s, during the Japanese bubble economy, it was said that the value of property in Ginza was worth more than that of the whole California. Now those high streets boast

WAttention Singapore

a collection of sparkling buildings housing major brands like Hermes, Cartier, Louis Vouitton, and more. Although at first glance Ginza may look like any upmarket shopping area in Asia, once you step into one of the shops that specialize in traditional Japanese wares, you realize you have stepped into the deep world of “Wa（和） .” Wa is a highly nuanced, profound word that stands simultaneously for “Japanese,” “harmony” and “calm-

ness.” Wa of Ginza is different from that of Kyoto. Kyoto was traditionally a city for aristocrats and wa in Kyoto is elegant and rather “rococo”. Whereas Edo (the medieval name for Tokyo) was a town for Chonin (well-off ordinaries) who were known for their taste for all things 'chic'. Ginza is the best place to find this Wa-chic. Here in this issue, we have picked just some of the shops and spots where you can experience such Wa.

Wear Kimono, walk streets in Ginza Ginza is a town mixing the traditional with the modern. It is not unusual to find people in kimono walking around the streets. Miki Tokugawa, an actor who used to live in the United States, enjoys spending quality time in Ginza. Here she deepened her attraction to Japanese culture and began learning how to wear kimono. Tokugawa explained that she became interested in Japanese traditional culture for the first time when she came back from the US. “Many of my foreign friends asked me about the history and culture of Japan. But some questions were hard for me to answer,” Tokugawa remembered. She then attended a kabuki performance, which she found “much more interesting than I had thought.” She was soon drawn into such aspects of Japanese culture as tea ceremony, ikebana (flower arrangement) and kimono. As an actor/model, Tokugawa needs to wear kimono quite often for filming and photo shoots. “I didn't know much about wearing a kimono. I didn't even know the left panel should be over the right,” she added. She started attending a kimono training school in Ginza hosted by “Kimono Gallery Ginza Yumekura” with her friend. Bringing in seasonal motifs and nuance is essential to kimono and “Wa” culture as a whole. Colors, patterns and materials vary with every season. Spring sees people in flower pattern kimono or obi (sash) while quiet colors are favored in fall. From June to September, people select “hitoe (no backing)” kimono and

after that until the beginning of spring, they wear “awase (lined)” kimono. “Naga-juban,” a garment worn underneath kimono, also ranges in material. Tokugawa remarked that, “I can feel the change of seasons through wearing kimono.” “There are many kinds of kimono arrangements or ways to tie up obi. My instructor taught me both traditional and casual ways,” Tokugawa pointed out. Another reason she likes kimono is that it is a suit that several generations can wear, from grandmother to granddaughter or even beyond. In the photo above, Tokugawa wears her kimono with her grandmother's obi. “Some kimonos I put on today are from my mom or my grandmother. I think one of the most special characteristics is that it tells us to take care of what we have. I really treasure my old kimonos and obis.” After her kimono-wearing class, Tokugawa enjoyed walking around, seeing the sights or shopping in Ginza in kimono. This is called “Gin-bura,” as the Japanese word “bura” means hanging out. She often comes for Gin-bura nowadays as well. “There are a number of shops selling local specialties from various regions of Japan,” she said.

Profile: Miki Tokugawa Actor and model. Born in Nagano prefecture, she studied in the U.S after she graduated from junior high school. She also serves as a bilingual emcee and narrator, and interpreter.

Tokugawa is an official PR person for “Bijin Genmai,” a brown rice brand from Hiroshima, at the Hiroshima house inside Ginza Meza-Marcher (5-3-13 Ginza). “Ginza has both tradition and modernity, and that's why kimono fits this town,” Tokugawa explained. “I come to Ginza to enjoy art exhibitions and different performances. Here you can discover many things .”

Miki Tokugawa wears a light pink kimono with her grandmother's obi, which was made in the early Showa period (1926-1989). Her shawl is also from her mother. "I mix and match by myself. I can feel my mom and grandmother's love every time I wear their handme-downs," said Tokugawa.

Ginza's rich past Ginza started out as a peripheral area of Nihonbashi and Asakusa, which were main commercial areas during the Edo period. Two massive fires in the 19th Century prompted the government of the day to redevelop Ginza as a western-style district.With the first railway station in Japan, Shimbashi station, built right next to it, Ginza became a symbol of the westernization of Japan. In the 20th Century luxury department stores and bars in western style

and restaurants that serve western cuisines opened one after another. Ginza became the most fashionable part of town, where young people dressed up in “western clothes” to hang out. While the youth scene has gradually shifted to Shibuya and Harajuku over the years, Ginza is still loved as one place in Tokyo where you can find "the very best of everything".

WAttention Singapore

Short Trip from Tokyo

Ito Onsen─ the largest volume of onsen spring in Kanto Region

Izu Peninsula

Nature-Driven Excursion from Tokyo Hot spring, all-year-around cherry blossom, stunning view of Mt. Fuji, and easy access from Tokyo. Ito, located in the heart of Izu Peninsula, is an ultimate resort destination.

Ito Onsen ─ the largest volume of onsen spring in Kanto Region Ito is located 120km (75 miles) away from Tokyo and it is in the same direction of Mt. Fuji, or the southwest. Situated on the eastern coast of Izu Peninsula, the city is known for its relatively warm weather, also dubbed as an "eternal spring" – even cherry blossoms bloom in autumn. Ito's unique location, facing Sagami Bay in front and Mt. Amagi on the back, allows visitors to fully immerse into the mountainous and seaside natures and harvests. The best part, onsen, is famously known to have the largest flow rate of the natural spring, with overwhelmingly 752 outlets and the flow rate of 32,000 liter/minute. This is the largest scale in Kanto Region. Izukogen (Izu Highland) Area, which includes 580m high Mt. Oomuro and Jogasaki Coast, is known to have diverse natural resources, which stems from periods of volcanic activities in the past. Because of this background, the view from the area is promising no matter when you visit. 30

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The relatively all-year-around warm weather means visitors can witness beautiful flowers, and that includes a symbolic of Japan, cherry blossom. Sakura (cherry blossom) Village in Mt. Omuro begins to bloom what's called winter cherry blossom from mid-October. Various kinds of cherry blossoms bloom consecutively through out the winter season until spring. At Komuroyama Park, camellia blooms from November and it peaks out in February and March. This is another fascination of Ito. Onsen, nature, great food, and cherry blossoms all in one day. Simply, the greatest getaway trip from busy streets of Tokyo.

Seizan Yamato

青山やまと

This is My Second Home 安らぎを求めて何度でも訪れたくなる宿

Hospitality, architecture, location, and tranquility of the atmosphere – these are some of the factors that distinguish Seizan Yamato, a luxury onsen inn, from the rest of similar inns. Onsen and all the rooms have an uninterrupted expansive view of downtown Ito and Sagami Bay. Unlike a similar onsen inn, guests of Seizan Yamato have their dinner in their room – allowing a convenient and personalized dining experience with a wide selection of choices. Each room is serviced by nakai, a lady butler, to assist needs of the guests during the stay. Seizan Yamato's hospitality

Onsen spring In Seizan Yamato is directly taken from a nearby spring source.

also emerges on the fine details. Two types of yukata bathrobe, one is for moving around the inn and the other is for sleeping, is equipped for the guest's convenience. A wide range of pillow is also available for the optimum sleeping experience. Access to Ito: From Tokyo Station, get the special express "Odorikogo" on the Izukyuko line for Shimoda to Ito Station. (1hr. 50min.) You can also take the shinkansen "Kodamago" for Nagoya or Osaka, it takes 55 minutes to reach Atami Station and transfer to the Ito Line going toward Izu Shimoda and ride for about 24 minutes to Ito Station.

With a comprehensive hospitality experience, this is what a guest can call, my second home – you simply want to come back again, and again.

SEIZAN YAMATO ADDRESS: 230 Oka Ito-shi Shizuoka, 414-0055 TEL: +81(0)557-32-0300 PRICE: JPY25,350/ person/night (2 guests/room)-*depense on the date. WEBSITE: ht tp: //www.seizanyamato.jp/ seizan2009/international/

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楽しい日本語

Lesson

Mr.

ng's

Samuel Yeo

Let’s talk in

Japanese! Japanese

Classroom

Profile

an for After living in Jap t seven years, ﬂuen muel Japanese speaker Sa ng Yeong is now teachi g un yo to se ane Jap passion. students with great

How to make a reservation with a restaurant

earning how to make a reservation (yoyaku) with a restaurant in a foreign language can be a daunting task, yet it is also a useful skill. Once you get the hang of it, you can apply it to make reservations with other service establishments such as hotels and hair salons. When making a reservation, specify the day, time and number of people you wish to book for. If the restaurant accepts your reservation, you will be asked for your name (namae) and phone number (denwa bangou). But if it is already fully booked, you will hear something along the lines of “Moushiwake gozaimasen. Sono hi wa manseki de gozaimasu.” (“I am sorry, but that day is fully booked.”)

As you can see from the last sentence, you can use this pattern to make your reservation: [day] no [time of the day] [clock time-ji] ni [number of people-mei] de onegai shimasu. Simply insert the following words into the pattern above:

Here is an example of a tourist is making a reservation over the phone.

(“I would like to make a reservation.”)

• 1 ichi

• 6 roku

• tomorrow ashita

• 2 ni

• 7 shichi

• day after tomorrow asatte

• 3 san

• 8 hachi

• Monday getsuyoubi

• 4 yon

• 9 kyuu

• Tuesday kayoubi

• 5 go

• 10 juu

• Friday kin’youbi Ashita no yoru shichiji ni yonmei de onegai shimasu.

R: Arigato gozaimasu. Itsu ga gokibou desu ka? (“Thank you. When would you like to make your reservation for?”)

• today kyou

• Thursday mokuyoubi

R: Hai, Resutoran WAttention de gozaimasu. T: Yoyaku wo onegai shimasu.

Numbers

• Wednesday suiyoubi

Restaurant: R Tourist: T

(“Hello, this is Restaurant WAttention.”)

Days

• Ji means “o’clock”, while mei means “number of people”,

• Saturday doyoubi • Sunday nichiyoubi

hence ichiji, niji, sanji means 1, 2 and 3

Time of the day

o’clock, while ichi-

• morning asa

means 1, 2 and 3

• afternoon gogo

people respectively.

• night yoru

Note that “4 o’clock”

mei, nimei, sanmei

is yoji (not yonji)

T: Ashita no yoru shichiji ni yonmei de onegai shimasu.

while “9 o’clock” is kuji (not kyuuji).

(“Tomorrow night 7 o’clock for four people.”)

ikoma.pdf 1 5/17/2012 7:56:52 PM

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Kyoko Saeki's Profile

Craniosacral Therapy with

Healing Gardens About Healing

Gardens

Healing Gardens is a holistic healing centre, set up in 1999 by owner and founder, Kyoko Saeki. With a strong conviction to promote Lymphatic Drainage Therapy and CranioSacral Therapy to transform her patients’ physical, mental and emotional problems, she believes that every individual deserves the right to maximize their wellbeing to maintain a harmony in life.

Kyoko Saeki abandoned a lucrative career as an oil broker to answer the calling to become a healer of tired bodies and minds. In 1997, she ended her career in the oil industry after she realized her sole purpose was to provide a safe place for people to transform their minds and bodies. Tapping on her tremendously stressful experience as a hardworking broker – when she constantly suffered from chronic headaches and generally poor conditions of body – she tried many treatments until she was totally

satisﬁed with the effect on herself. As a result, Healing Gardens offers combined therapy using techniques of lymphatic drainage to improve body wellness comprehensively. The programs include anti-ageing, slimming, hormonal balancing, tension releasing and pre- and post-natal treatments. She concentrates to practice CranioSacral Therapy to treat physical, emotional and mental illnesses for both children and adults since 2002. There are many clients whose entire family is treated by her credible hands.

Fashion Made from Retro Japanese Kimono Beautiful and intricate kimono materials have been treasured for generations in Japan. They have been recycled and transformed to everyday items like blankets, children’s wear, etc. Such a magic continues at Patch Magic where kimonos are sewn into fashion wear and home accessories with great care. Materials are sourced by owner/designer Akiko Silva and made-to-order service is also available. She also sources fashion wear created by contemporary Japanese designers.

Patch Magic Tel:6235-7710 Table runner and silk cushion made from Wedding gown, silk scarf made from Kimono

390 Orchard Road #B1-11 Palais Renaissance Tel. 6235-7710 HP. 9617-1927 10:30am-6:30pm Sundays & Holidays Closed Email: akiko.patchmagic@gmail.com

頭蓋仙骨療法セラピスト BHI thSc (Comp I Med) CranioSacral Therapy Practitioner (Certiﬁed by Upledger Institute)

Healing Gardens is a holistic healing centre, set up in 1999 by owner and founder, Kyoko Saeki. In 1998, she got diplomas in Anatomy & Physiology, Aromatherapy and Reflexology and obtained a Bachelor of Health Science (Complementary Medicine) NeuroScience and Physiology of Behavior in 2001, and received a certification for CranioSacral Therapy from Upledger Institute after finishing Advanced CranioSacral Therapy in 2002.

What is

Craniosacral Therapy (CST) CranioSacral therapy (CST) is an alternative therapy which claims that gentle pressure on the bones of the head, spine, and pelvis increases the flow of cerebrospinal fluid which can cure or relieve headaches, neck and back pain, chronic fatigue, poor coordination, eye problems, depression, hyperactivity, attention deficit disorder, problems with the central nervous system, the immune system, and the endocrine system, among many other conditions. It is said that there is a link between the fluid in the head and the sacrum (the base of the lower back) and that the rhythm

of the ﬂuid that ﬂows between these areas can be detected like a pulse. The treatment normalizes, balances, and gets rid of blockages in various systems throughout the body. At Healing Gardens, Kyoko has devoted herself to treating everyone from babies to elders with CST.

Healing Gardens Holistic Therapy Centre Tel. 6733-3507 91 Tanglin Rd. #03-07 Tanglin Place Monday to Saturday 10am to 6pm (Last Registration) Sunday & PH Closed www.healing-gardens.net (English site) www.hgoil.com (Japanese site)

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vol.

Japanese Recipes for Your Daily Table

HOME TREATS

Do you love Japanese food? Here are some popular home recipes that will never fail to delight family and friends.

和風パエリア

Japanese-style Paella

oking tips

[Preparation]

Co . pan with a lid Use a large er if you ki ic st be t The rice mus e pot. earthenwar cook with an

1. Set aside Konbu seaweed (approx. 6g or a 5cm x 10cm piece) in 600cc of water for more than an hour. Wash the rice and drain. 2. Mince the onion and garlic, and slice the lotus root and Shiitake mushrooms. 3. Wash and remove sand from Asari clams, cut the squid in to 5mm width, wash the prawns and cut the chicken into small pieces (1-2cm).

This is a recipe for Japanese style paella, which can be cooked with ingredients that are widely available. You can try it since it’s very easy to cook in a pan with lots of seafood, garlic, and olive oil. Ingredients

4 to 5 pax

▪ Rice: 3 cups ▪ Seafood: 200g Asari clam, 5pcs prawn (with shell), half a squid ▪ Chicken thigh: 100g ▪ Lotus root: 50g ▪ Shiitake mushroom: 2-3 pcs ▪ Onion: 60-70g (1/4 pc) ▪ Garlic: 1-2 pcs ▪ Olive oil: 2 tablespoons ▪ Konbu dashi (seaweed stock): 600cc ▪ Soy sauce: 60cc ▪ Green vegetable (eg. string beans) ▪ Salt & pepper

Recipe and Photos by

- www.sirogohan.com -

Tadasuke Tomita His passion for cooking is so great that he quit his job at a big company to study at a culinary school, and became an apprentice at an authentic high end Japanese restaurant. Currently, he is working with a product development department of a Japanese processed food maker, while managing a personal website introducing traditional Japanese home cooking recipes. As his other hobby is photography, all the photos on his website are his own works.

WAttention Singapore

[Cooking]

5. Warm up the pan with 2 tablespoons of olive oil and chopped garlic. When the oil warms up and the garlic starts to cook, add the chopped onions. Then add the chicken, squid, prawns and lotus root, and stir-fry them. When the prawns turn red, add the mushrooms and some salt and pepper. 6. Then add drained rice and stirfry until the rice is glossy, coated with oil (if there isn’t enough oil, add another spoonful of it). Add 600cc of Konbu stock, 60cc soy sauce, and then stir. Add Asari clam before putting the lid on. Place the prawns on top of the rice for better presentation. Use medium fire with the lid on, and wait for the lot to be boiled. 7. Wait for 2 minutes after boiling, then turn down the fire and cook for 8 to 12 minutes. It is better to check it after 8 minutes, because the cooking time can vary. After all the water is evaporated from the pan, turn off the heat, and steam it for 10 minutes with the lid still on. Garnish with some boiled greens.

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Singapore Gourmand Club

Tokyo - Taiwan - Singapore - Los Angeles - Malaysia - Thailand

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www.wattention.com/archives/gourmandclub/

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Mysterious 窶カapan Story 9

Meiji Jingu

When you re feeling a little down, take a flow of extra Qi!

GET CHARGED UP:

TOKYO POWER SPOT J

all possess Qi, and it is often defined as apanese people are generally considered an invisible energy that flows between to be not so religious , when such these three mediums. In this way, Qi devotion is measured by monotheistic resembles what some call a wavelength standards. And yet, from time to time, between people, as love at first sight the Japanese show fervent devotion to and other inexplicable attractions are seemingly silly things. In recent years, explained as two people sharing similar power spots have become a fad, and or harmonizing Qi. quiet, sacred lands have become crowded According to Feng Shui, when a with swarms of people desperate to person is feeling down or gain extra energy . This sick, the feeling is caused seemingly fickle New Age by either bad Qi or a lack trend, however, does have a of Qi. So, in the olden genuine root in Feng Shui and days, people would make the theory of Qi. a trip to places with a Qi is the basis of all the ideas b. Todoroki Gorge fountain of good Qi, and theories behind Feng with the belief that an influx of this good Shui, which is essentially a study of the energy would help them recover. Good flow of Qi. The earth, the sky and people 36

WAttention Singapore

Tokyo Daijingu

Qi could also be taken in by eating dried foods, which are believed to be filled with Qi from the sky, and by soaking in hot springs full of Qi from the earth. So where does good Qi flow from and how are such places identified? Supposedly, in ancient times, anyone could feel Qi: since people co-existed with nature, they could simply sense

Senzoku Pond

places where Qi flowed. As well, at that time there were hermit monks who underwent special and strict trainings on the flow of Qi. These monks walked around deep in the mountains and forests alone, and put markers at spots with good flows of Qi as well as flows of Qi that were too strong for people without their special training. Many of these sources of good Qi, such as grand Mt. Fuji and the majestic Ise, are easy to identify - even for people with no knowledge of Feng Shui. But

places began to get heavy attention from spots with good Qi exist in urban areas the mainstream media, who referred to as well. A place with a good flow of these places as power spots - creating Qi flows with wind and water (hence a power spot craze. But most of the name Feng , meaning wind, and these power spots are Shui , meaning water). not just hokey New Age As a result, any place with inventions, but places with a good breeze and healthy a strong historical base in flow of water is usually a Feng Shui. good spot for Qi. With this in mind, let s Needless to say, most e. Inokashira Park explore some power spots of these places with good photo/ Karl Baron in Tokyo and get charged up! Even if you Qi have been - and still continue to be don t believe in Qi or Feng Shui, you places of religious worship, and welcome can appreciate these power spots for their people who need a flow of good Qi. natural beauty. With the great economic downfall, these

Meiji Jingu／明治神宮 b. Todoroki Gorge／等々力渓谷 c. Tokyo Daijingu／東京大神宮 d. Senzoku Pond／洗足池 e. Inokashira Park／井の頭公園 a.

1-1 Yoyogi Kamizono Cho, Shibuya-ku 渋谷区代々木神園町1-1 1-22, 2-37∼38 Todoroki, Setagaya-ku 世田谷区等々力1-22, 2-37∼38 2-4-1 Fujimi, Chiyoda-ku 千代田区富士見2-4-1 2-14-5 Minamisenzoku, Ota-ku 大田区南千束2-14-5 1-18-31 Gotenyama, Musashino-shi 武蔵野市御殿山1-18-31

Power Spot : The Imperial Palace

hen you talk about power spots in Tokyo, the first and supposedly most powerful that comes to mind is the Imperial Palace, right in the middle of the city. The palace, however, is a manmade power spot, given that Tokugawa Ieyasu, the founder of Tokugawa Shogunate, took the lead in the massive reconstruction of the city according to Feng Shui, to recreate the city in a form more favorable to Qi. One of the great goals of this vast project was to create a spiral of moats around Edo Castle, (the present day Imperial Palace), to collect all the good Qi. Thanks to his grandiosity, the Shogunate stayed in power and ruled a peaceful country for over 250 years. Today, the Imperial Palace is home to the country s Emperor, but most of its 1,150,000m2 property is open to the public. Marked in any map of Tokyo as a big green patch right in the middle of the city, the palace is covered with lush woods and grass with various flowers, adding color to the castle grounds every season of the year. You can walk freely in the Eastern Garden, or go on a free guided tour (with advanced reservations) into parts of Nishinomaru, where the actual palace is situated.

Information

The Imperial Palace • Admission: Free • 9:00-16:30 • Enter from Ote-mon, Sakashita-mon or Kikyo-mon, Hirakawa-mon, Kita-hanebashi-mon gates. • 5 to 15 min walk from JR Tokyo, Tokyo Metro Otemachi, Nijubashi-mae, Takebashi stations. • HP: http://sankan.kunaicho.go.jp/english/index.html Free Guided Tours Given twice daily at 10:00 and 13:30. Approximately one hour long. Reserve at least 7 days in advance by calling at 3213-1111 or online at http://sankan.kunaicho.go.jp/ order/index_EN.html

WAttention Singapore

J a p a n e s e

About the Company

Brand Story 0 0 1

WAttention picks up uniquely Japanese brands and products that are on the rise in the Singapore market.

Tansan Tablets $40 (60g×10pcs)

With a strong conviction that Tansan-sen (Carbonated Water) has the power to promote comprehensive wellness, the company developed various Tansansen products for both home and professional use, including equipments for the salon shampoo chair.

Tamsan Shower $95

Far East Tansan Labo Pte Ltd Web

Tansan-sen, the latest rage in healthcare system from Japan Tansan (carbon dioxide in Japanese) is recognized for its effective power to stimulate blood circulation and hasten the body’s metabolism. It’s not surprising that all treatments using Tansan are gaining popularity in Japan. Apart from stimulating blood circulation, Tansan is able to keep dirt and oil out of pores as it naturally binds to proteins and lipids. A natural treatment without using any chemicals, it results in healthy and shinier looking skin and hair. Believing in its remarkable beneﬁt, Far

East Tansan Labo Pte Ltd promotes using Tansan in daily life with an exclusive range of products including Tansan Shower, Tansan Tablets and Soda Spa Foam. As the latest health and beauty care system from Japan, Tansan Shower is a unique tool, which is easily adapted to a home shower system. Carbonated water is achieved simply by putting a tablet inside the shower head. Suitable for health maintenance, it’s a home beauty care to improve skin and hair conditions.

Japanese Owner and Hair Designer’s Salon Offers a Revived New Look

Renewal Promotion

★ Free Tansan-sen Shampoo (u.p.$15) with every perm or color ★ 15% off perm or color for ﬁrst time customers *Quote "WAttention" upon reservation *Valid till 31st May 2013

WAttention Singapore

Managing Director

Mineo Ishikawa

www.tansan-spa.jp mineo-is@tansan-spa.jp

And More...

The Soda Spa Foam, a gentle foam that compresses 1.2g of carbonic acid per bottle, emphasizes the effect of the Tansan Bubble shower, stimulating blood circulation and cell regeneration to result in healthier and clearer skin and hair.

Soda Spa Foam (150g) $50

Recently renovated, this long-established hair salon that’s s u p p o r t e d by both local and Japanese clients offers full services with a hint of Japanese touch, from casually elegant styling to specialized hair care using Tansan-sen Shampoo.

<Price> Cut fr $65 Perm fr $130 Color fr $70

Belleza de Midori Tel. 6358-2900 238 Thomson Rd. #03-43 Velocity Novena Square Mon-Wed & Fri 10:00am-8:00pm Sat & Thur 10:00am-7:00pm Sun & PH 11:00am-6:00pm

WAttention Singapore

Japan s Fine Tableware Loved throughout the World Noritake’ s origin dates back to the end of the Edo period. After Japan had opened to the west, Noritake ’ s founder, Ichizaemon Mo r i m u r a , d e c i d e d t o s t a r t t r a d i n g with the outside of the world. Hence he established the predecessor of Noritake and sent his brother Toyo to New York to start an imported goods retail store. On a visit to the World Exposition in Paris, Ichizaemon was taken by the exquisite of European porcelain and nurtured the idea to manufacture fine tableware in Japan. After years of effort, Noritake successfully produced Japan’ s first dinnerware in 1914. Since then, Noritake ’ s fine tableware has been loved throughout the world as its beauty has continued to transcend over the ages.

GINZA CHURCH

Ginza Sta. Exit C8

Matsuya-dori

Harumi-dori

Discover the real beauty at Noritake Ginza store To Yurakucho Sotobori-dori TOEI KAIKAN

Opened on October 11th, 2012, Noritake Ginza store displays approximately 1,000 items of beautiful dinnerware, arts and crafts, and gifts Address:

Bunshodo Building 2F, 3-4-12, Ginza, Chuo-ku, Tokyo

Business hours: 11am-7:30pm Open all year (except for New Year’s holidays)

WAKO

KYOBUNKAN

MITSUKOSHI

WAttention Singapore

Apple store

Chuo-dori

Ginza Sta. Exit A8

MATSUYA

Ginza Sta. Exit A13

Tel:

03-3567-6121

Access:

1-minute walk from A13 exit, Ginza Station, on the Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line

URL: