Tsukada Nojo 塚田農場

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The house specialty “BIJIN NABE” of Tsukada Nojo, which people are willing to queue up for it and only only served during dinner (from 5pm onwards).
It’s a quality collagen soup of free-range JIDORI chicken from Miyazaki, Japan, served with various vegetables, shrimps and other nutritional ingredients. In Tsukada Nojo, the restaurants use only free range chickens that are raised in a safe and controlled environment on their Miyazaki farms.

The chickens are highly prized and are known as Miyazaki Jitokko. With the success of “Miyazaki Jitokko”, follows by the launch of a new breed of Jidori called “Shintoku Jidori” in Tokachi, Hokkaido.

By stewing the chicken bones for over 8 hours, the clear golden broth is both natural and rich in collagen. Which is why the soup is known as the Golden Jidori Soup. There are only 3 ingredients in the soup stock : Jidori bones, water and salt. Tsukada Nojo believe in the simplicity of quality and by stewing these 3 ingredients over a long period of time, it achieved a nutritious, rich and flavourful soup.

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This collagen soup is 100% natural from chicken, it’ll be solidified at a room temperature. In the restaurant, BIJIN NABE is at first presented for guests with this condition of solidified collagen!(and there are chicken meat hidden under the collagen)! STEP 1 : wait for the collagen pudding to melt fully.

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After the soup has melted, the staff served us a small amount of it in a Ochoko(sake cup) for a sip. It is very thick and creamy soup.

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STEP 2 : The 4 types of spices (Negi ginger oil, Yuzu pepper, Chili shoyu, Red chili oil) available on the table for you to try your food with.

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The melted version of the soup. STEP 3 : Stir the soup, pick out a piece of chicken and have a taste.

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The set comes with a colourful spread of items to cook in the soup.

STEP 4 : Fill the wooden spatula with Tori Tsukune ( minced chicken meatball) and cook it in the soup.

STEP 5 : Put in ingredients in the following order : Yellow zucchini, Winter melon, Water melon radish, Black & White fungus.

STEP 6 : Add Yuzu for a brand-new taste of the soup.

STEP 7 : Add prawns to tone up the taste of the collagen soup.

STEP 8 : Add leafy vegetables : Deep fried tofu, Mushrooms, Lettuce, Chinese cabbage, Chinese water spinach.

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So colourful looking. And tasty too.

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STEP 9 : Add Thick Mochi Mochi Noodles, which comes with the hotpot set, ready for cooking. There are 3 choices of noodles (Thin egg noodle, Thick mochi-mochi noodle, Rice noodle) but we selected this. It tastes rather QQ and flavourful.

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Nikumaki Onigiri with Cheese ($3.50/pc)
Melted cheese on nikumaki. Nikumaki Onigiri is Bite-sized rice ball wrapped in pork, baked with a special soy sauce. A hot favourite in Japan and hopefully in Singapore! Love the way the pork wrapped around the plain rice ball.

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We end the meal with a cute display of caramel jelly. So cute 🙂

Total damages :$62.95

Tsukada Nojo 塚田農場
Address : Plaza Singapura #03-81, 68 Orchard Road, Singapore 238839
Tel : 6336 5003
Operating Hours : 11:30-15:00(Lunch), 17:00-22:00(Dinner)
FB : https://www.facebook.com/TsukadaNojoSingapore.ap
Website : http://www.apcompany.jp/

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