kennieken93 Steem Profile | Ecosynthesizer

@kennieken93

steemit.com/@kennieken93

VOTING POWER100.00%

DOWNVOTE POWER100.00%

RESOURCE CREDITS100.00%

REPUTATION PROGRESS0.00%

Net Worth

0.265USD

STEEM

0.000STEEM

SBD

0.099SBD

Own SP

3.758SP

Detailed Balance

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Delegation In	0.000SP	SP
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SBD
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From Date

To Date

steemitboardreplied to @kennieken93 / steemitboard-notify-kennieken93-20190430t152133000z

2019/04/30 15:21:33 UTC

32,500,631|0b761d3

author	steemitboard
body	Congratulations @kennieken93! You received a personal award! <table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@kennieken93/birthday1.png</td><td>Happy Birthday! - You are on the Steem blockchain for 1 year!</td></tr></table> <sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@kennieken93) and compare to others on the [Steem Ranking](http://steemitboard.com/ranking/index.php?name=kennieken93)_</sub> ###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!
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parent author	kennieken93
parent permlink	review-of-my-favourite-sushi-ya-in-singapore-shinji-by-kanesaka
permlink	steemitboard-notify-kennieken93-20190430t152133000z
title
Transaction Info	Block #32500631/Trx 0b761d3f2efb69d50418ce565348aa4a215a9e4d

View Raw JSON Data

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      "author": "steemitboard",
      "body": "Congratulations @kennieken93! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@kennieken93/birthday1.png</td><td>Happy Birthday! - You are on the Steem blockchain for 1 year!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@kennieken93) and compare to others on the [Steem Ranking](http://steemitboard.com/ranking/index.php?name=kennieken93)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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kennieken93received 0.099 SBD, 0.034 SP author reward for @kennieken93 / hi-everyone

2018/05/07 13:39:00 UTC

22,222,712|virtual

author	kennieken93
permlink	hi-everyone
sbd payout	0.099 SBD
steem payout	0.000 STEEM
vesting payout	54.967545 VESTS
Transaction Info	Block #22222712/Virtual Operation #2

View Raw JSON Data

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kennieken93published a new post: review-of-my-favourite-sushi-ya-in-singapore-shinji-by-kanesaka

2018/05/03 09:20:57 UTC

22,102,401|5de6ddf

author	kennieken93
body	Hi everyone, this would be my first post apart from my introduction, so any feedback regarding my content is greatly appreciated! I live in Singapore, and am very fortunate that there is absolutely no lack of good food in this city - from street food up till the fine dining establishments. This review will be about what I consider the best sushi (or Japanese) restaurant in Singapore - Shinji by Kanesaka. ![IMG_7392.JPG](https://steemitimages.com/DQmUFLRC1oDEUuHYKs3q5cixbHXvnVFnuJnwJ6i8LzA4nYi/IMG_7392.JPG) Shinji by Kanesaka is the first overseas outlet of Michelin-starred chef Shinji Kanesaka, who is based in Tokyo. He has since opened another 2 outlets - one more in Singapore and the other in Macau's City of Dreams. The menu in the restaurant is based on an Omakase format (loosely translated as 'I'll leave it to you') signifying trust in the chef to not overcharge you and allowing him freedom to tailor the menu to your preferences. However, if you prefer you could opt for ala carte as well. Lunch is generally more wallet-friendly (3 sushi-only sets at $75, $125, $180 and Omakase sets at $250 and $300 onwards, dinner runs from $220 for 15 pieces of sushi and $300 too $500 onwards for the Omakase sets I went for dinner, and these were the items I had. ![IMG_7391.JPG](https://steemitimages.com/DQmNVYy1sJ2ZC5RwadZ4MjnX35vZE7Fo19S42pH9kjvPKha/IMG_7391.JPG) To start, we had an appetiser of Tai Shirako (Sperm sacs of the snapper fish) ![IMG_7393.JPG](https://steemitimages.com/DQmXchfkoN6RokPDdVmoq2xg2522qZ8agSfEXt4uCQrxARA/IMG_7393.JPG) Next up was a platter of sashimi: Mackeral, smoked Spanish Mackeral and Conch. The shoyu (Japanese soy sauce) that they gave as a dipping sauce was perfect - especially if you followed the chef's recommendation to dip that stalk of shiso into the shoyu for an extra layer of flavours. ![IMG_7394.JPG](https://steemitimages.com/DQmcFgkcVD1NFgw9ivwVNYBdwkg8pQ1W78dm5pGJqCWrMyb/IMG_7394.JPG) Another platter of sashimi followed: aburi (using a charcoal, not blowtorch) barracuda and octopus so so tender. ![IMG_7395.JPG](https://steemitimages.com/DQmVZpcHBjVjzShivCuM6NzdeRrHDnu2vJF1gGb145mKJTz/IMG_7395.JPG) Followed by the universal (okay not quite but pretty much universal) crowd pleaser - sea urchin! Here it was accompanied by squid sliced into strips - the contrast between the briny, soft texture of the uni was nice with the soft, chewy, milky squid. However I do prefer their other version - sea urchin with white shrimp more as compared to the squid one. ![IMG_7396.JPG](https://steemitimages.com/DQmbbijQW39fC7s4wZVz63tQbn3WkWSZavTDhifcWDEXdW6/IMG_7396.JPG) Treasure box. ![IMG_7397.JPG](https://steemitimages.com/DQmd9FLnKRQtrWuAtPjSMTm6kceXjL8W6j6fqZU7suNQwn9/IMG_7397.JPG) Not everything here is raw: this was cooked snapper with gingko nuts. Decent, but definitely the weakest dish of the night. Next was the much anticipated sequence of sushi. ![IMG_7398.JPG](https://steemitimages.com/DQmPn2e1vBfgAKdUmUAXcEWK4vR7fNZYCCAhWoK4rTd5Pej/IMG_7398.JPG) They usually start with tai (red snapper) lightly seasoned with salt and sudachi. No dipping sauces provided here - you trust the chef. ![IMG_7399.JPG](https://steemitimages.com/DQmfFdmAU86cAcgbbrtixADxVrJKHRvDWCKUh6NLxYXWFxu/IMG_7399.JPG) Buri. ![IMG_7401.JPG](https://steemitimages.com/DQmcV6GXRHejex27MowuwNaFNaQJTC1GyebuHhs4YuTingY/IMG_7401.JPG) Chutoro - the side of the belly. This visit was in the winter months (though Singapore doesn't really have seasons but the fish is from Japan) hence the fish was significantly fattier - this level of marbling even exceeds even Otoro, which is the fattiest part of the belly in summer. ![IMG_7402.JPG](https://steemitimages.com/DQmcjeN8KxZitfmEDDa3dQu8RLhpy68UNSQQDtgUiPw3d9W/IMG_7402.JPG) And of course the otoro was simply spectacular. ![IMG_7407.JPG](https://steemitimages.com/DQmaFWW4zKuGyWxMJC3fHgX69c9msZbWdM43WQSwNmerrch/IMG_7407.JPG) We had a few more pieces of sushi, concluding with this piece of anago, or sea eel, brushed with tsume sauce - made from boiling eel bones into a reduction. ![IMG_7408.JPG](https://steemitimages.com/DQmSQgtvzp7ABG19W22UfhWWSj4MLMwbNHqwHCYGmq9p4RJ/IMG_7408.JPG) The usual way of ending a Japanese meal - with excellent Japanese fruits. These are really, really, extremely sweet. So, if any of you are coming to Singapore and like sushi, I would really highly highly recommend this outlet. There are two outlets - one at Carlton Hotel and the other at St. Regis Hotel, this visit was to the St. Regis Hotel outlet. There is more than one high-end sushi-ya in Singapore, and I will be sharing about the others in time to come, but Shinji is my absolute favourite.
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parent author
parent permlink	food
permlink	review-of-my-favourite-sushi-ya-in-singapore-shinji-by-kanesaka
title	Review of my Favourite Sushi-ya in Singapore: Shinji by Kanesaka
Transaction Info	Block #22102401/Trx 5de6ddfd557c7ccdf5553b1ea95858c25adc4a58

View Raw JSON Data

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  "op": [
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    {
      "author": "kennieken93",
      "body": "Hi everyone, this would be my first post apart from my introduction, so any feedback regarding my content is greatly appreciated!\n\nI live in Singapore, and am very fortunate that there is absolutely no lack of good food in this city - from street food up till the fine dining establishments. This review will be about what I consider the best sushi (or Japanese) restaurant in Singapore - Shinji by Kanesaka.\n\n![IMG_7392.JPG](https://steemitimages.com/DQmUFLRC1oDEUuHYKs3q5cixbHXvnVFnuJnwJ6i8LzA4nYi/IMG_7392.JPG)\n\nShinji by Kanesaka is the first overseas outlet of Michelin-starred chef Shinji Kanesaka, who is based in Tokyo. He has since opened another 2 outlets - one more in Singapore and the other in Macau's City of Dreams. The menu in the restaurant is based on an Omakase format (loosely translated as 'I'll leave it to you') signifying trust in the chef to not overcharge you and allowing him freedom to tailor the menu to your preferences. However, if you prefer you could opt for ala carte as well. Lunch is generally more wallet-friendly (3 sushi-only sets at $75, $125, $180 and Omakase sets at $250 and $300 onwards, dinner runs from $220 for 15 pieces of sushi and $300 too $500 onwards for the Omakase sets\n\nI went for dinner, and these were the items I had.\n\n![IMG_7391.JPG](https://steemitimages.com/DQmNVYy1sJ2ZC5RwadZ4MjnX35vZE7Fo19S42pH9kjvPKha/IMG_7391.JPG)\n\nTo start, we had an appetiser of Tai Shirako (Sperm sacs of the snapper fish)\n\n![IMG_7393.JPG](https://steemitimages.com/DQmXchfkoN6RokPDdVmoq2xg2522qZ8agSfEXt4uCQrxARA/IMG_7393.JPG)\n\nNext up was a platter of sashimi: Mackeral, smoked Spanish Mackeral and Conch. The shoyu (Japanese soy sauce) that they gave as a dipping sauce was perfect - especially if you followed the chef's recommendation to dip that stalk of shiso into the shoyu for an extra layer of flavours.\n\n![IMG_7394.JPG](https://steemitimages.com/DQmcFgkcVD1NFgw9ivwVNYBdwkg8pQ1W78dm5pGJqCWrMyb/IMG_7394.JPG)\n\nAnother platter of sashimi followed: aburi (using a charcoal, not blowtorch) barracuda and octopus so so tender.\n\n![IMG_7395.JPG](https://steemitimages.com/DQmVZpcHBjVjzShivCuM6NzdeRrHDnu2vJF1gGb145mKJTz/IMG_7395.JPG)\n\nFollowed by the universal (okay not quite but pretty much universal) crowd pleaser - sea urchin! Here it was accompanied by squid sliced into strips - the contrast between the briny, soft texture of the uni was nice with the soft, chewy, milky squid. However I do prefer their other version - sea urchin with white shrimp more as compared to the squid one.\n\n![IMG_7396.JPG](https://steemitimages.com/DQmbbijQW39fC7s4wZVz63tQbn3WkWSZavTDhifcWDEXdW6/IMG_7396.JPG)\n\nTreasure box.\n\n![IMG_7397.JPG](https://steemitimages.com/DQmd9FLnKRQtrWuAtPjSMTm6kceXjL8W6j6fqZU7suNQwn9/IMG_7397.JPG)\n\nNot everything here is raw: this was cooked snapper with gingko nuts. Decent, but definitely the weakest dish of the night.\n\nNext was the much anticipated sequence of sushi.\n\n![IMG_7398.JPG](https://steemitimages.com/DQmPn2e1vBfgAKdUmUAXcEWK4vR7fNZYCCAhWoK4rTd5Pej/IMG_7398.JPG)\n\nThey usually start with tai (red snapper) lightly seasoned with salt and sudachi. No dipping sauces provided here - you trust the chef.\n\n![IMG_7399.JPG](https://steemitimages.com/DQmfFdmAU86cAcgbbrtixADxVrJKHRvDWCKUh6NLxYXWFxu/IMG_7399.JPG)\n\nBuri.\n\n![IMG_7401.JPG](https://steemitimages.com/DQmcV6GXRHejex27MowuwNaFNaQJTC1GyebuHhs4YuTingY/IMG_7401.JPG)\n\nChutoro - the side of the belly. This visit was in the winter months (though Singapore doesn't really have seasons but the fish is from Japan) hence the fish was significantly fattier - this level of marbling even exceeds even Otoro, which is the fattiest part of the belly in summer.\n\n![IMG_7402.JPG](https://steemitimages.com/DQmcjeN8KxZitfmEDDa3dQu8RLhpy68UNSQQDtgUiPw3d9W/IMG_7402.JPG)\n\nAnd of course the otoro was simply spectacular.\n\n![IMG_7407.JPG](https://steemitimages.com/DQmaFWW4zKuGyWxMJC3fHgX69c9msZbWdM43WQSwNmerrch/IMG_7407.JPG)\n\nWe had a few more pieces of sushi, concluding with this piece of anago, or sea eel, brushed with tsume sauce - made from boiling eel bones into a reduction.\n\n![IMG_7408.JPG](https://steemitimages.com/DQmSQgtvzp7ABG19W22UfhWWSj4MLMwbNHqwHCYGmq9p4RJ/IMG_7408.JPG)\n\nThe usual way of ending a Japanese meal - with excellent Japanese fruits. These are really, really, extremely sweet.\n\nSo, if any of you are coming to Singapore and like sushi, I would really highly highly recommend this outlet. There are two outlets - one at Carlton Hotel and the other at St. Regis Hotel, this visit was to the St. Regis Hotel outlet.\n\nThere is more than one high-end sushi-ya in Singapore, and I will be sharing about the others in time to come, but Shinji is my absolute favourite.",
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askebupvoted (100.00%) @kennieken93 / review-of-my-favourite-sushi-ya-in-singapore-shinji-by-kanesaka

2018/05/03 06:12:57 UTC

22,098,642|963122d

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permlink	review-of-my-favourite-sushi-ya-in-singapore-shinji-by-kanesaka
voter	askeb
weight	10000 (100.00%)
Transaction Info	Block #22098642/Trx 963122d33810cddbc906b215d16d7c08833cd325

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kennieken93published a new post: review-of-my-favourite-sushi-ya-in-singapore-shinji-by-kanesaka

2018/05/03 05:47:15 UTC

22,098,128|ce9caca

author	kennieken93
body	Hi everyone, this would be my first post apart from my introduction, so any feedback regarding my content is greatly appreciated! I live in Singapore, and am very fortunate that there is absolutely no lack of good food in this city - from street food up till the fine dining establishments. This review will be about what I consider the best sushi (or Japanese) restaurant in Singapore - Shinji by Kanesaka. ![IMG_7392.JPG](https://steemitimages.com/DQmUFLRC1oDEUuHYKs3q5cixbHXvnVFnuJnwJ6i8LzA4nYi/IMG_7392.JPG) Shinji by Kanesaka is the first overseas outlet of Michelin-starred chef Shinji Kanesaka, who is based in Tokyo. He has since opened another 2 outlets - one more in Singapore and the other in Macau's City of Dreams. The menu in the restaurant is based on an Omakase format (loosely translated as 'I'll leave it to you') signifying trust in the chef to not overcharge you and allowing him freedom to tailor the menu to your preferences. However, if you prefer you could opt for ala carte as well. Lunch is generally more wallet-friendly (3 sushi-only sets at $75, $125, $180 and Omakase sets at $250 and $300 onwards, dinner runs from $220 for 15 pieces of sushi and $300 too $500 onwards for the Omakase sets I went for dinner, and these were the items I had. ![IMG_7391.JPG](https://steemitimages.com/DQmNVYy1sJ2ZC5RwadZ4MjnX35vZE7Fo19S42pH9kjvPKha/IMG_7391.JPG) To start, we had an appetiser of Tai Shirako (Sperm sacs of the snapper fish) ![IMG_7393.JPG](https://steemitimages.com/DQmXchfkoN6RokPDdVmoq2xg2522qZ8agSfEXt4uCQrxARA/IMG_7393.JPG) Next up was a platter of sashimi: Mackeral, smoked Spanish Mackeral and Conch. The shoyu (Japanese soy sauce) that they gave as a dipping sauce was perfect - especially if you followed the chef's recommendation to dip that stalk of shiso into the shoyu for an extra layer of flavours. ![IMG_7394.JPG](https://steemitimages.com/DQmcFgkcVD1NFgw9ivwVNYBdwkg8pQ1W78dm5pGJqCWrMyb/IMG_7394.JPG) Another platter of sashimi followed: aburi (using a charcoal, not blowtorch) barracuda and octopus so so tender. ![IMG_7395.JPG](https://steemitimages.com/DQmVZpcHBjVjzShivCuM6NzdeRrHDnu2vJF1gGb145mKJTz/IMG_7395.JPG) Followed by the universal (okay not quite but pretty much universal) crowd pleaser - sea urchin! Here it was accompanied by squid sliced into strips - the contrast between the briny, soft texture of the uni was nice with the soft, chewy, milky squid. However I do prefer their other version - sea urchin with white shrimp more as compared to the squid one. ![IMG_7396.JPG](https://steemitimages.com/DQmbbijQW39fC7s4wZVz63tQbn3WkWSZavTDhifcWDEXdW6/IMG_7396.JPG) Treasure box. ![IMG_7397.JPG](https://steemitimages.com/DQmd9FLnKRQtrWuAtPjSMTm6kceXjL8W6j6fqZU7suNQwn9/IMG_7397.JPG) Not everything here is raw: this was cooked snapper with gingko nuts. Decent, but definitely the weakest dish of the night. Next was the much anticipated sequence of sushi. ![IMG_7398.JPG](https://steemitimages.com/DQmPn2e1vBfgAKdUmUAXcEWK4vR7fNZYCCAhWoK4rTd5Pej/IMG_7398.JPG) They usually start with tai (red snapper) lightly seasoned with salt and sudachi. No dipping sauces provided here - you trust the chef. ![IMG_7399.JPG](https://steemitimages.com/DQmfFdmAU86cAcgbbrtixADxVrJKHRvDWCKUh6NLxYXWFxu/IMG_7399.JPG) Buri. ![IMG_7401.JPG](https://steemitimages.com/DQmcV6GXRHejex27MowuwNaFNaQJTC1GyebuHhs4YuTingY/IMG_7401.JPG) Chutoro - the side of the belly. This visit was in the winter months (though Singapore doesn't really have seasons but the fish is from Japan) hence the fish was significantly fattier - this level of marbling even exceeds even Otoro, which is the fattiest part of the belly in summer. ![IMG_7402.JPG](https://steemitimages.com/DQmcjeN8KxZitfmEDDa3dQu8RLhpy68UNSQQDtgUiPw3d9W/IMG_7402.JPG) And of course the otoro was simply spectacular. ![IMG_7407.JPG](https://steemitimages.com/DQmaFWW4zKuGyWxMJC3fHgX69c9msZbWdM43WQSwNmerrch/IMG_7407.JPG) We had a few more pieces of sushi, concluding with this piece of anago, or sea eel, brushed with tsume sauce - made from boiling eel bones into a reduction. ![IMG_7408.JPG](https://steemitimages.com/DQmSQgtvzp7ABG19W22UfhWWSj4MLMwbNHqwHCYGmq9p4RJ/IMG_7408.JPG) The usual way of ending a Japanese meal - with excellent Japanese fruits. These are really, really, extremely sweet. So, if any of you are coming to Singapore and like sushi, I would really highly highly recommend this outlet. There are two outlets - one at Carlton Hotel and the other at St. Regis Hotel, this visit was to the St. Regis Hotel outlet. There is more than one high-end sushi-ya in Singapore, and I will be sharing about the others in time to come, but Shinji is my absolute favourite.
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      "body": "Hi everyone, this would be my first post apart from my introduction, so any feedback regarding my content is greatly appreciated!\n\nI live in Singapore, and am very fortunate that there is absolutely no lack of good food in this city - from street food up till the fine dining establishments. This review will be about what I consider the best sushi (or Japanese) restaurant in Singapore - Shinji by Kanesaka.\n\n![IMG_7392.JPG](https://steemitimages.com/DQmUFLRC1oDEUuHYKs3q5cixbHXvnVFnuJnwJ6i8LzA4nYi/IMG_7392.JPG)\n\nShinji by Kanesaka is the first overseas outlet of Michelin-starred chef Shinji Kanesaka, who is based in Tokyo. He has since opened another 2 outlets - one more in Singapore and the other in Macau's City of Dreams. The menu in the restaurant is based on an Omakase format (loosely translated as 'I'll leave it to you') signifying trust in the chef to not overcharge you and allowing him freedom to tailor the menu to your preferences. However, if you prefer you could opt for ala carte as well. Lunch is generally more wallet-friendly (3 sushi-only sets at $75, $125, $180 and Omakase sets at $250 and $300 onwards, dinner runs from $220 for 15 pieces of sushi and $300 too $500 onwards for the Omakase sets\n\nI went for dinner, and these were the items I had.\n\n![IMG_7391.JPG](https://steemitimages.com/DQmNVYy1sJ2ZC5RwadZ4MjnX35vZE7Fo19S42pH9kjvPKha/IMG_7391.JPG)\n\nTo start, we had an appetiser of Tai Shirako (Sperm sacs of the snapper fish)\n\n![IMG_7393.JPG](https://steemitimages.com/DQmXchfkoN6RokPDdVmoq2xg2522qZ8agSfEXt4uCQrxARA/IMG_7393.JPG)\n\nNext up was a platter of sashimi: Mackeral, smoked Spanish Mackeral and Conch. The shoyu (Japanese soy sauce) that they gave as a dipping sauce was perfect - especially if you followed the chef's recommendation to dip that stalk of shiso into the shoyu for an extra layer of flavours.\n\n![IMG_7394.JPG](https://steemitimages.com/DQmcFgkcVD1NFgw9ivwVNYBdwkg8pQ1W78dm5pGJqCWrMyb/IMG_7394.JPG)\n\nAnother platter of sashimi followed: aburi (using a charcoal, not blowtorch) barracuda and octopus so so tender.\n\n![IMG_7395.JPG](https://steemitimages.com/DQmVZpcHBjVjzShivCuM6NzdeRrHDnu2vJF1gGb145mKJTz/IMG_7395.JPG)\n\nFollowed by the universal (okay not quite but pretty much universal) crowd pleaser - sea urchin! Here it was accompanied by squid sliced into strips - the contrast between the briny, soft texture of the uni was nice with the soft, chewy, milky squid. However I do prefer their other version - sea urchin with white shrimp more as compared to the squid one.\n\n![IMG_7396.JPG](https://steemitimages.com/DQmbbijQW39fC7s4wZVz63tQbn3WkWSZavTDhifcWDEXdW6/IMG_7396.JPG)\n\nTreasure box.\n\n![IMG_7397.JPG](https://steemitimages.com/DQmd9FLnKRQtrWuAtPjSMTm6kceXjL8W6j6fqZU7suNQwn9/IMG_7397.JPG)\n\nNot everything here is raw: this was cooked snapper with gingko nuts. Decent, but definitely the weakest dish of the night.\n\nNext was the much anticipated sequence of sushi.\n\n![IMG_7398.JPG](https://steemitimages.com/DQmPn2e1vBfgAKdUmUAXcEWK4vR7fNZYCCAhWoK4rTd5Pej/IMG_7398.JPG)\n\nThey usually start with tai (red snapper) lightly seasoned with salt and sudachi. No dipping sauces provided here - you trust the chef.\n\n![IMG_7399.JPG](https://steemitimages.com/DQmfFdmAU86cAcgbbrtixADxVrJKHRvDWCKUh6NLxYXWFxu/IMG_7399.JPG)\n\nBuri.\n\n![IMG_7401.JPG](https://steemitimages.com/DQmcV6GXRHejex27MowuwNaFNaQJTC1GyebuHhs4YuTingY/IMG_7401.JPG)\n\nChutoro - the side of the belly. This visit was in the winter months (though Singapore doesn't really have seasons but the fish is from Japan) hence the fish was significantly fattier - this level of marbling even exceeds even Otoro, which is the fattiest part of the belly in summer.\n\n![IMG_7402.JPG](https://steemitimages.com/DQmcjeN8KxZitfmEDDa3dQu8RLhpy68UNSQQDtgUiPw3d9W/IMG_7402.JPG)\n\nAnd of course the otoro was simply spectacular.\n\n![IMG_7407.JPG](https://steemitimages.com/DQmaFWW4zKuGyWxMJC3fHgX69c9msZbWdM43WQSwNmerrch/IMG_7407.JPG)\n\nWe had a few more pieces of sushi, concluding with this piece of anago, or sea eel, brushed with tsume sauce - made from boiling eel bones into a reduction.\n\n![IMG_7408.JPG](https://steemitimages.com/DQmSQgtvzp7ABG19W22UfhWWSj4MLMwbNHqwHCYGmq9p4RJ/IMG_7408.JPG)\n\nThe usual way of ending a Japanese meal - with excellent Japanese fruits. These are really, really, extremely sweet.\n\nSo, if any of you are coming to Singapore and like sushi, I would really highly highly recommend this outlet. There are two outlets - one at Carlton Hotel and the other at St. Regis Hotel, this visit was to the St. Regis Hotel outlet.\n\nThere is more than one high-end sushi-ya in Singapore, and I will be sharing about the others in time to come, but Shinji is my absolute favourite.",
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kennieken93published a new post: review-of-my-favourite-sushi-ya-in-singapore-shinji-by-kanesaka

2018/05/03 05:46:33 UTC

22,098,114|a0d4d12

author	kennieken93
body	Hi everyone, this would be my first post apart from my introduction, so any feedback regarding my content is greatly appreciated! I live in Singapore, and am very fortunate that there is absolutely no lack of good food in this city - from street food up till the fine dining establishments. This review will be about what I consider the best sushi (or Japanese) restaurant in Singapore - Shinji by Kanesaka. ![IMG_7392.JPG](https://steemitimages.com/DQmUFLRC1oDEUuHYKs3q5cixbHXvnVFnuJnwJ6i8LzA4nYi/IMG_7392.JPG) Shinji by Kanesaka is the first overseas outlet of Michelin-starred chef Shinji Kanesaka, who is based in Tokyo. He has since opened another 2 outlets - one more in Singapore and the other in Macau's City of Dreams. The menu in the restaurant is based on an Omakase format (loosely translated as 'I'll leave it to you') signifying trust in the chef to not overcharge you and allowing him freedom to tailor the menu to your preferences. However, if you prefer you could opt for ala carte as well. Lunch is generally more wallet-friendly (3 sushi-only sets at $75, $125, $180 and Omakase sets at $250 and $300 onwards, dinner runs from $220 for 15 pieces of sushi and $300 too $500 onwards for the Omakase sets I went for dinner, and these were the items I had. ![IMG_7391.JPG](https://steemitimages.com/DQmNVYy1sJ2ZC5RwadZ4MjnX35vZE7Fo19S42pH9kjvPKha/IMG_7391.JPG) To start, we had an appetiser of Tai Shirako (Sperm sacs of the snapper fish) ![IMG_7393.JPG](https://steemitimages.com/DQmXchfkoN6RokPDdVmoq2xg2522qZ8agSfEXt4uCQrxARA/IMG_7393.JPG) Next up was a platter of sashimi: Mackeral, smoked Spanish Mackeral and Conch. The shoyu (Japanese soy sauce) that they gave as a dipping sauce was perfect - especially if you followed the chef's recommendation to dip that stalk of shiso into the shoyu for an extra layer of flavours. ![IMG_7394.JPG](https://steemitimages.com/DQmcFgkcVD1NFgw9ivwVNYBdwkg8pQ1W78dm5pGJqCWrMyb/IMG_7394.JPG) Another platter of sashimi followed: aburi (using a charcoal, not blowtorch) barracuda and octopus so so tender. ![IMG_7395.JPG](https://steemitimages.com/DQmVZpcHBjVjzShivCuM6NzdeRrHDnu2vJF1gGb145mKJTz/IMG_7395.JPG) Followed by the universal (okay not quite but pretty much universal) crowd pleaser - sea urchin! Here it was accompanied by squid sliced into strips - the contrast between the briny, soft texture of the uni was nice with the soft, chewy, milky squid. However I do prefer their other version - sea urchin with white shrimp more as compared to the squid one. ![IMG_7396.JPG](https://steemitimages.com/DQmbbijQW39fC7s4wZVz63tQbn3WkWSZavTDhifcWDEXdW6/IMG_7396.JPG) Treasure box. ![IMG_7397.JPG](https://steemitimages.com/DQmd9FLnKRQtrWuAtPjSMTm6kceXjL8W6j6fqZU7suNQwn9/IMG_7397.JPG) Not everything here is raw: this was cooked snapper with gingko nuts. Decent, but definitely the weakest dish of the night. Next was the much anticipated sequence of sushi. ![IMG_7398.JPG](https://steemitimages.com/DQmPn2e1vBfgAKdUmUAXcEWK4vR7fNZYCCAhWoK4rTd5Pej/IMG_7398.JPG) They usually start with tai (red snapper) lightly seasoned with salt and sudachi. No dipping sauces provided here - you trust the chef. ![IMG_7399.JPG](https://steemitimages.com/DQmfFdmAU86cAcgbbrtixADxVrJKHRvDWCKUh6NLxYXWFxu/IMG_7399.JPG) Buri. ![IMG_7401.JPG](https://steemitimages.com/DQmcV6GXRHejex27MowuwNaFNaQJTC1GyebuHhs4YuTingY/IMG_7401.JPG) Chutoro - the side of the belly. This visit was in the winter months (though Singapore doesn't really have seasons but the fish is from Japan) hence the fish was significantly fattier - this level of marbling even exceeds even Otoro, which is the fattiest part of the belly in summer. ![IMG_7402.JPG](https://steemitimages.com/DQmcjeN8KxZitfmEDDa3dQu8RLhpy68UNSQQDtgUiPw3d9W/IMG_7402.JPG) And of course the otoro was simply spectacular. ![IMG_7407.JPG](https://steemitimages.com/DQmaFWW4zKuGyWxMJC3fHgX69c9msZbWdM43WQSwNmerrch/IMG_7407.JPG) We had a few more pieces of sushi, concluding with this piece of anago, or sea eel, brushed with tsume sauce - made from boiling eel bones into a reduction. ![IMG_7408.JPG](https://steemitimages.com/DQmSQgtvzp7ABG19W22UfhWWSj4MLMwbNHqwHCYGmq9p4RJ/IMG_7408.JPG) The usual way of ending a Japanese meal - with excellent Japanese fruits. These are really, really, extremely sweet. So, if any of you are coming to Singapore and like sushi, I would really highly highly recommend this outlet. There are two outlets - one at Carlton Hotel and the other at St. Regis Hotel, this visit was to the St. Regis Hotel outlet. There is more than one high-end sushi-ya in Singapore, and I will be sharing about the others in time to come, but Shinji is my absolute favourite.
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      "body": "Hi everyone, this would be my first post apart from my introduction, so any feedback regarding my content is greatly appreciated!\n\nI live in Singapore, and am very fortunate that there is absolutely no lack of good food in this city - from street food up till the fine dining establishments. This review will be about what I consider the best sushi (or Japanese) restaurant in Singapore - Shinji by Kanesaka.\n\n![IMG_7392.JPG](https://steemitimages.com/DQmUFLRC1oDEUuHYKs3q5cixbHXvnVFnuJnwJ6i8LzA4nYi/IMG_7392.JPG)\n\nShinji by Kanesaka is the first overseas outlet of Michelin-starred chef Shinji Kanesaka, who is based in Tokyo. He has since opened another 2 outlets - one more in Singapore and the other in Macau's City of Dreams. The menu in the restaurant is based on an Omakase format (loosely translated as 'I'll leave it to you') signifying trust in the chef to not overcharge you and allowing him freedom to tailor the menu to your preferences. However, if you prefer you could opt for ala carte as well. Lunch is generally more wallet-friendly (3 sushi-only sets at $75, $125, $180 and Omakase sets at $250 and $300 onwards, dinner runs from $220 for 15 pieces of sushi and $300 too $500 onwards for the Omakase sets\n\nI went for dinner, and these were the items I had.\n\n![IMG_7391.JPG](https://steemitimages.com/DQmNVYy1sJ2ZC5RwadZ4MjnX35vZE7Fo19S42pH9kjvPKha/IMG_7391.JPG)\n\nTo start, we had an appetiser of Tai Shirako (Sperm sacs of the snapper fish)\n\n![IMG_7393.JPG](https://steemitimages.com/DQmXchfkoN6RokPDdVmoq2xg2522qZ8agSfEXt4uCQrxARA/IMG_7393.JPG)\n\nNext up was a platter of sashimi: Mackeral, smoked Spanish Mackeral and Conch. The shoyu (Japanese soy sauce) that they gave as a dipping sauce was perfect - especially if you followed the chef's recommendation to dip that stalk of shiso into the shoyu for an extra layer of flavours.\n\n![IMG_7394.JPG](https://steemitimages.com/DQmcFgkcVD1NFgw9ivwVNYBdwkg8pQ1W78dm5pGJqCWrMyb/IMG_7394.JPG)\n\nAnother platter of sashimi followed: aburi (using a charcoal, not blowtorch) barracuda and octopus so so tender.\n\n![IMG_7395.JPG](https://steemitimages.com/DQmVZpcHBjVjzShivCuM6NzdeRrHDnu2vJF1gGb145mKJTz/IMG_7395.JPG)\n\nFollowed by the universal (okay not quite but pretty much universal) crowd pleaser - sea urchin! Here it was accompanied by squid sliced into strips - the contrast between the briny, soft texture of the uni was nice with the soft, chewy, milky squid. However I do prefer their other version - sea urchin with white shrimp more as compared to the squid one.\n\n![IMG_7396.JPG](https://steemitimages.com/DQmbbijQW39fC7s4wZVz63tQbn3WkWSZavTDhifcWDEXdW6/IMG_7396.JPG)\n\nTreasure box.\n\n![IMG_7397.JPG](https://steemitimages.com/DQmd9FLnKRQtrWuAtPjSMTm6kceXjL8W6j6fqZU7suNQwn9/IMG_7397.JPG)\n\nNot everything here is raw: this was cooked snapper with gingko nuts. Decent, but definitely the weakest dish of the night.\n\nNext was the much anticipated sequence of sushi.\n\n![IMG_7398.JPG](https://steemitimages.com/DQmPn2e1vBfgAKdUmUAXcEWK4vR7fNZYCCAhWoK4rTd5Pej/IMG_7398.JPG)\n\nThey usually start with tai (red snapper) lightly seasoned with salt and sudachi. No dipping sauces provided here - you trust the chef.\n\n![IMG_7399.JPG](https://steemitimages.com/DQmfFdmAU86cAcgbbrtixADxVrJKHRvDWCKUh6NLxYXWFxu/IMG_7399.JPG)\n\nBuri.\n\n![IMG_7401.JPG](https://steemitimages.com/DQmcV6GXRHejex27MowuwNaFNaQJTC1GyebuHhs4YuTingY/IMG_7401.JPG)\n\nChutoro - the side of the belly. This visit was in the winter months (though Singapore doesn't really have seasons but the fish is from Japan) hence the fish was significantly fattier - this level of marbling even exceeds even Otoro, which is the fattiest part of the belly in summer.\n\n![IMG_7402.JPG](https://steemitimages.com/DQmcjeN8KxZitfmEDDa3dQu8RLhpy68UNSQQDtgUiPw3d9W/IMG_7402.JPG)\n\nAnd of course the otoro was simply spectacular.\n\n![IMG_7407.JPG](https://steemitimages.com/DQmaFWW4zKuGyWxMJC3fHgX69c9msZbWdM43WQSwNmerrch/IMG_7407.JPG)\n\nWe had a few more pieces of sushi, concluding with this piece of anago, or sea eel, brushed with tsume sauce - made from boiling eel bones into a reduction.\n\n![IMG_7408.JPG](https://steemitimages.com/DQmSQgtvzp7ABG19W22UfhWWSj4MLMwbNHqwHCYGmq9p4RJ/IMG_7408.JPG)\n\nThe usual way of ending a Japanese meal - with excellent Japanese fruits. These are really, really, extremely sweet.\n\nSo, if any of you are coming to Singapore and like sushi, I would really highly highly recommend this outlet. There are two outlets - one at Carlton Hotel and the other at St. Regis Hotel, this visit was to the St. Regis Hotel outlet.\n\nThere is more than one high-end sushi-ya in Singapore, and I will be sharing about the others in time to come, but Shinji is my absolute favourite.",
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free.sbd.botreplied to @kennieken93 / re-kennieken93-hi-everyone-20180501t222553590z

2018/05/01 22:25:48 UTC

22,060,502|2a456f2

author	free.sbd.bot
body	Hey @kennieken93! It's nice to see you here!
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free.sbd.botupvoted (100.00%) @kennieken93 / hi-everyone

2018/05/01 22:25:45 UTC

22,060,501|9ec296c

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joeyarnoldvnreplied to @kennieken93 / re-kennieken93-hi-everyone-20180430t210744972z

2018/04/30 21:07:45 UTC

22,030,150|bd15248

author	joeyarnoldvn
body	Yummy.
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rodrigosantana77upvoted (100.00%) @kennieken93 / hi-everyone

2018/04/30 14:06:21 UTC

22,021,723|4dbbc30

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permlink	hi-everyone
voter	rodrigosantana77
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nellita66replied to @kennieken93 / re-kennieken93-hi-everyone-20180430t135633191z

2018/04/30 13:56:36 UTC

22,021,528|d1bbd12

author	nellita66
body	Welcome to our great family, we train you with clses of art, business, leadership and poetry. Join steem schools here: https: //discord.gg/hrjxG4G
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hazeliciousreplied to @kennieken93 / re-kennieken93-hi-everyone-20180430t135340585z

2018/04/30 13:53:42 UTC

22,021,470|8b01ffe

author	hazelicious
body	hi @kennieken93 Welcome to Steemit Community. Looking forward for your next post. See you around. You can also join in STEEMSCHOOLS discord here https://discord.gg/8CRS4j4 They can help you grow in this steemit community. If you still don't have a discord account. Just register first through the link I gave you. I'm glad to help you. See you there!
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jumitravelupvoted (100.00%) @kennieken93 / hi-everyone

2018/04/30 13:44:36 UTC

22,021,288|d67ddc3

author	kennieken93
permlink	hi-everyone
voter	jumitravel
weight	10000 (100.00%)
Transaction Info	Block #22021288/Trx d67ddc3d29a0cc22ce02e4b93c075cc4f3065caf

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aminealaouiupvoted (100.00%) @kennieken93 / hi-everyone

2018/04/30 13:42:24 UTC

22,021,244|58133e1

author	kennieken93
permlink	hi-everyone
voter	aminealaoui
weight	10000 (100.00%)
Transaction Info	Block #22021244/Trx 58133e13856eaeb83e389f690ed46a74f9c82eb6

View Raw JSON Data

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elvielinsreplied to @kennieken93 / re-kennieken93-hi-everyone-20180430t134141515z

2018/04/30 13:41:42 UTC

22,021,230|6c3ce1f

author	elvielins
body	hello @kennieken93 welcome to our community. You have my full support.
json metadata	{"tags":["introduceyourself"],"users":["kennieken93"],"app":"steemit/0.1"}
parent author	kennieken93
parent permlink	hi-everyone
permlink	re-kennieken93-hi-everyone-20180430t134141515z
title
Transaction Info	Block #22021230/Trx 6c3ce1fe74f247854f58d195e6395cdf74d07f3f

View Raw JSON Data

{
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      "author": "elvielins",
      "body": "hello @kennieken93  welcome to our community. \nYou have my full support.",
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kennieken93followed @introduce.bot

2018/04/30 13:41:36 UTC

22,021,228|6802900

id	follow
json	["follow",{"follower":"kennieken93","following":"introduce.bot","what":["blog"]}]
required auths	[]
required posting auths	["kennieken93"]
Transaction Info	Block #22021228/Trx 6802900590db036d8495fdcb81a31d5462777253

View Raw JSON Data

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riinaupvoted (100.00%) @kennieken93 / hi-everyone

2018/04/30 13:41:18 UTC

22,021,222|6ced227

author	kennieken93
permlink	hi-everyone
voter	riina
weight	10000 (100.00%)
Transaction Info	Block #22021222/Trx 6ced227c0a483fa0487f8e047cc16ef9c1f07a67

View Raw JSON Data

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elvielinsupvoted (100.00%) @kennieken93 / hi-everyone

2018/04/30 13:40:33 UTC

22,021,207|870d025

author	kennieken93
permlink	hi-everyone
voter	elvielins
weight	10000 (100.00%)
Transaction Info	Block #22021207/Trx 870d025155544b3577093e7e75f29d67bab572e2

View Raw JSON Data

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introduce.botreplied to @kennieken93 / introduce-bot-re-kennieken93hi-everyone

2018/04/30 13:39:15 UTC

22,021,181|e0bf3ee

author	introduce.bot
body	✅ @kennieken93, congratulations on making your first post! I gave you a $.05 vote! <br>Will you give me a follow? I'll follow you back in return!
json metadata
parent author	kennieken93
parent permlink	hi-everyone
permlink	introduce-bot-re-kennieken93hi-everyone
title
Transaction Info	Block #22021181/Trx e0bf3eebd08b53e703db0decf6dc48cf0283a0ff

View Raw JSON Data

{
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      "author": "introduce.bot",
      "body": "✅  @kennieken93, congratulations on making your first post! **I gave you a $.05 vote!** <br>Will you give me a follow? I'll follow you back in return!",
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introduce.botupvoted (1.74%) @kennieken93 / hi-everyone

2018/04/30 13:39:12 UTC

22,021,180|6832035

author	kennieken93
permlink	hi-everyone
voter	introduce.bot
weight	174 (1.74%)
Transaction Info	Block #22021180/Trx 68320358125f45e40c4e95c4cba9c8488549b872

View Raw JSON Data

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steemladderreplied to @kennieken93 / re-kennieken93-hi-everyone-20180430t133906943z

2018/04/30 13:39:12 UTC

22,021,180|3565e99

author	steemladder
body	<center> Welcome to Steem @kennieken93. <br/><br/>Do read [A thumb rule for steemit minnows - 50:100:200:25](https://steemit.com/steemit/@steemladder/a-thumb-rule-for-steemit-minnows-50-100-200-25) for starter tips. <br/> <br/>Spend time reading [Steem Blue Paper](https://steem.io/steem-bluepaper.pdf) to know how Steem blockchain works and if you still have any queries ask them on our [Ask me anything about Steemit post](https://steemit.com/steem/@steemladder/there-are-no-dumb-questions-ask-anything-you-want-to-know-about-steem-blockchain) and we will try to answer that.<br/><br/>All the Best!!! </center>
json metadata	{"tags":["steemladder"]}
parent author	kennieken93
parent permlink	hi-everyone
permlink	re-kennieken93-hi-everyone-20180430t133906943z
title	Welcome to Steem!
Transaction Info	Block #22021180/Trx 3565e99f6135f3fc3f283226f969dd57e23ea417

View Raw JSON Data

{
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  "op": [
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      "author": "steemladder",
      "body": "<center>\nWelcome to Steem @kennieken93. <br/><br/>Do read [A thumb rule for steemit minnows - 50:100:200:25](https://steemit.com/steemit/@steemladder/a-thumb-rule-for-steemit-minnows-50-100-200-25) for starter tips. <br/> <br/>Spend time reading [Steem Blue Paper](https://steem.io/steem-bluepaper.pdf) to know how Steem blockchain works and if you still have any queries ask them on our [Ask me anything about Steemit post](https://steemit.com/steem/@steemladder/there-are-no-dumb-questions-ask-anything-you-want-to-know-about-steem-blockchain) and we will try to answer that.<br/><br/>All the Best!!!\n</center>",
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ax3upvoted (1.00%) @kennieken93 / hi-everyone

2018/04/30 13:39:12 UTC

22,021,180|7ecab66

author	kennieken93
permlink	hi-everyone
voter	ax3
weight	100 (1.00%)
Transaction Info	Block #22021180/Trx 7ecab664bdd605402e1c223e41014e29550582d8

View Raw JSON Data

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steemladderupvoted (5.00%) @kennieken93 / hi-everyone

2018/04/30 13:39:09 UTC

22,021,179|00ba955

author	kennieken93
permlink	hi-everyone
voter	steemladder
weight	500 (5.00%)
Transaction Info	Block #22021179/Trx 00ba9555902217eaff8577145cc762d26ce20c9c

View Raw JSON Data

{
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kennieken93published a new post: hi-everyone

2018/04/30 13:39:00 UTC

22,021,176|a6331b2

author	kennieken93
body	Hello everyone! Just wanted to introduce myself to the STEEM community here - I'm Kenneth, an avid photographer and my greatest passion when it comes to photography is food and nature. ![Kenneth (14 of 16).JPG](https://steemitimages.com/DQmYF2xAsjo3XfHjGhx2FZk41KYhiT4ka7GfRF6bvcBWTH5/Kenneth%20(14%20of%2016).JPG) My other great passion is in physics, but because of other reasons I am pursuing a degree in engineering and on my way to doing a PhD in a related field. So feel free to strike up a conversation with me about food or anything electrical engineering related I'd be more than happy to talk :) Oh, and I'm from Singapore! This small country affectionately called the little red dot. Will definitely be posting much more about food and science, including restaurant reviews. Hope you guys will enjoy my content!
json metadata	{"tags":["introduceyourself","food","photography","travel","science"],"image":["https://steemitimages.com/DQmYF2xAsjo3XfHjGhx2FZk41KYhiT4ka7GfRF6bvcBWTH5/Kenneth%20(14%20of%2016).JPG"],"app":"steemit/0.1","format":"markdown"}
parent author
parent permlink	introduceyourself
permlink	hi-everyone
title	Hi Everyone!
Transaction Info	Block #22021176/Trx a6331b2f8303162c1626572d771f03fe2026e7b6

View Raw JSON Data

{
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      "author": "kennieken93",
      "body": "Hello everyone!\n\nJust wanted to introduce myself to the STEEM community here - I'm Kenneth, an avid photographer and my greatest passion when it comes to photography is food and nature.\n\n![Kenneth (14 of 16).JPG](https://steemitimages.com/DQmYF2xAsjo3XfHjGhx2FZk41KYhiT4ka7GfRF6bvcBWTH5/Kenneth%20(14%20of%2016).JPG)\n\nMy other great passion is in physics, but because of other reasons I am pursuing a degree in engineering and on my way to doing a PhD in a related field. So feel free to strike up a conversation with me about food or anything electrical engineering related I'd be more than happy to talk :)\n\nOh, and I'm from Singapore! This small country affectionately called the little red dot.\n\nWill definitely be posting much more about food and science, including restaurant reviews. Hope you guys will enjoy my content!",
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anonsteemcreated a new account: @kennieken93

2018/04/30 13:25:33 UTC

22,020,908|1937b33

active	{"account_auths":[],"key_auths":[["STM6bU15SEWeJYmuMFuUrmCWgDAj1hAbvg7cCoFFsQhKgubSYWM4C",1]],"weight_threshold":1}
creator	anonsteem
delegation	0.000000 VESTS
extensions	[]
fee	3.000 STEEM
json metadata
memo key	STM6YQZ7mWKAUGJ5yaRWtbS9qvEuMGobQhjjVarWECXYwc1Xc6VKo
new account name	kennieken93
owner	{"account_auths":[],"key_auths":[["STM73Y769aPXhW5vjTFMc2SEBGVkJgZNgsUkDNgGKbA5tej2fRuop",1]],"weight_threshold":1}
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Transaction Info	Block #22020908/Trx 1937b33c172070900e77fc627bb4f7b3f7a9281b

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{
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Manabar

Voting Power100.00%

Downvote Power100.00%

Resource Credits100.00%

Reputation Progress0.00%

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Account Metadata

POSTING JSON METADATA
None
JSON METADATA
None

{
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Auth Keys

Owner

Single Signature

Public Keys

STM73Y769aPXhW5vjTFMc2SEBGVkJgZNgsUkDNgGKbA5tej2fRuop1/1

Active

Single Signature

Public Keys

STM6bU15SEWeJYmuMFuUrmCWgDAj1hAbvg7cCoFFsQhKgubSYWM4C1/1

Posting

Single Signature

Public Keys

STM847HFVQT2aYvmXeN3AsWw8BrdQ2ppEof5AAjgSKwi8cZtENQcR1/1

Memo

STM6YQZ7mWKAUGJ5yaRWtbS9qvEuMGobQhjjVarWECXYwc1Xc6VKo

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Witness Votes

0 / 30

No active witness votes.

[]