Japanese dining has been hard hit since the tragic earthquake and tsunami in Japan earlier this year. However, in response to consumers' concerns of the safety of produce from Japan, restaurateur Nakakita Yoshihiko says: "In Japan, we say the effects of calamities simmer down after three months; so now it is time." Chikuyotei opened its door in mid-July at the InterContinental Hotel. A revival of the original Chikuyotei, formerly at the Mandarin Hotel, this place retains its reputation for its broiled unagi (fresh water eel). Steeped in tradition, Yoshihiko's restaurant is a nod to history when samurais lay down their swords to drink sake and snack on broiled eel over rice, kabayaki style.

You can taste the sweetness of the seasonal Hokkaido kenagi (horse-hair crab) served with a vinegar dip. Another highlight is the Kagoshima Kurobuta pork shabu shabu. The thin slices of meat melt in your mouth with porcine goodness. When Chikuyotei's sushi is served, it comes with a pot of soy sauce and a brush - diners are meant to dab the soy sauce over their fish, rather than dip. Yoshihiko explains that this prevents the rice from falling apart. The sushi rice is served warm and not packed tightly as it is typically done. Warm rice, he explains, has more flavour, but cannot be packed tightly or else the texture will become unappealing. Lunch and dinner sets are also available in the menu.

1/F Intercontinental Singapore, 80 Middle Road, Tel: 6825-1064

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