TOKYO - Over the past week, The Straits Times Life editor Tan Hsueh Yun has been eating her way around the Japanese city of Tokyo. She has been posting drool-worthy photos of what she has been tucking into on social media, on her Instagram account @msposhnosh and her Facebook page.
Follow her foodie guide.
1. Hot cakes at Kohi Tengoku
Where: 1-41-9 Asakusa, Taito, tel: 03-5828-0591
Ms Tan is a fan of the Netflix series Kantaro, The Sweet Tooth Salaryman and was inspired to visit this eatery, frequented by the lead character, located near Sensoji.
Her verdict: The hot cakes here are beautifully fluffy; light and crisp on the outside.
2. Burgers at Delifucious
Where: 1-9-13 Higashiyama, Meguro-ku, tel: 03-6874-0412
Head to Delifucious, a burger joint opened by two ex-sushi chefs, which food critic Wong Ah Yoke also recommended after his Tokyo trip last year.
They are supposed to open in Singapore, Ms Tan says, but it will be hard to replicate the fish burger and anago hotdog.
3. shichimi togarashi from Miyagawa Spice Shop
Where: 3-6 Chitose, Koto ward
Here, Mrs Miyagawa, a little old lady, makes shichimi togarashi, a Japanese spice mixture. Ms Tan says the address is unreliable, so follow her walking directions to find the shop instead.
Where: 2-6-5 Yoyogi, Shibuya, tel: 03-3379-5188
The name of the restaurant might suggest that it specialises in chicken, but it serves pork, beef and offal. The place is bedlam, almost all locals. Lots of shouting. The food, however, is thrilling.
Where: Daiankuresto Buillding. 2F, 3-2-3 Minami-Aoyama, Minato-ku, tel: 03-6884-0612
Located in ritzy Aoyama, the 13-seater is cosy with friendly staff. It specialises in Irori, where skewers of ingredients are cooked over a hearth.
Where: 1-26-1 Kami-Meguro, Meguro-ku, tel: 03-6303-2029
Head here for the perfect wagyu sandwich. Be sure to savour each tender, juicy and flavourful bite.
Where: 3-20-1 Shinjuku, tel: 03-3352-4771
Otakou comprises four floors of oden heaven. Indulge in the popular winter one-pot dish that includes items such as tofu, daikon and konnyaku simmered in a light broth.