mikkame_

Our dear friends,

Mikkame will be moving out of Havelock 2.

It’s hard to believe how time flies and that we have been operating here for close to two years now

The single most valuable reward we received here was the relationship we have built with you.

We have discovered and learned an immeasurable amount of things - some through victories, some through mistakes. The ones that have brought us the most growth were from our mistakes, and we are thankful for not wasting any trials or challenges.

As our tenancy here wraps up, we would like to share that we are looking for a new place to operate from that may offer you comfy seating, a wider menu and a whole lot of heart. Although a few options are on the table, we are at peace with waiting on God to direct us on our next step.

Our final day of operations at Havelock 2 will be on Friday, 8th December 2023.
We know and are thankful that some of you may wish to come dine and catch up before the closure, thus we are happy to share that we will be open for dinner as well, from this Monday, 27 Nov, onwards till 8 Dec.

We are grateful to Jesus for the opportunity to operate here at Havelock 2 and we wish to finish well from here. Love you all.

OPERATING HOURS:
27 Nov to 8 Dec 2023
Monday to Friday
Lunch: 11.30am to 3pm
Dinner: 5.30pm to 9pm (Last order 9pm but you can stay till late, heh heh)

Although every time we prepare this pan-seared foie gras for you we drool and die a little on the inside, we are grateful that you enjoyed it.

Wah, should I have one tomorrow…

A delicious combo that hits the spot.

Office training or housewarming?
Corporate guests or family and friends?

Let us help you with your meals for your event.

We understand that the success of your event involves a quality meal.
We offer quality Japanese donburi that are fresh in ingredients, prepared with care, and elegantly presented.

Also, quality service to you is vital to us. That is why we have taken into consideration the ease of ordering, and taking care of delivery for you.

We look forward to learning about your requirements, communicating well with you, and partnering alongside you.

Hey guys, emo chef here.

Today, as with many other days, I am so grateful to share in conversations with you all who come by the shop.
Family, friends and every customer (of whom many have become sincere friends), I really appreciate you guys.

Hearing about your travels, your kids, your work, it brings me gladness. Learning about your down days, hardships and even sadness, I have kept you in prayer.
Thank you, also, for hearing about my good days, my struggles, my victories and my failures. I have done my best and will continue to do so.

Looking forward to hearing more about you guys. See you soon.
- Luke

P/s: This picture was taken after busy service on launch day, May 2022.

- Foie gras is back in stock -

After waiting many months (8 months, man) due to a worldwide shortage of it, we are delighted to bring back a crowd favourite.

Seasoned only with sea salt and black pepper, it is pan-seared with high heat, and completed with finishing salt flakes.

We are arranging for receipt of it with our wonderful supplier now.
Please watch this space.

Dads pick us up and let us sleep in the safety of their arms.
We don’t even know it happened.

We don’t always see it, but a father is compassionate from start till the end.
Thank you, dad.

As I was preparing our Hokkaido scallop chawanmushi for our guests tonight, I became increasingly hungry. Wah kao eh.
I’m making one for myself tmr.

Love you,
- Emo chef.

Dear dad,
you follow behind us, walk beside us, and go before us.
Thank you, dad.

Appreciate dad over an evening of unhurried conversations and a carefully prepared dinner.

Available from now till 21st June.
Please contact us for enquiries and bookings.

DM or WhatsApp us at 89126215

Japanese A4 Wagyu Donburi.
Japanese black beef, Miyazaki prefecture, sliced yakiniku and lightly seared. Served over sushi rice, with sautéed shimeiji mushrooms and seasoned garlic chips.

Please watch this space as we gear up for our Father’s day dinner menu, happening from 12th to 21st June.

Thank you and we look forward to honouring dads together.

Ah Jui delivers fresh salmon to us.

Besides him being kind and authentic, how can you not love a person like him who wears a T-shirt of a large carp?

Please contact us for any inquiries.
Thank you.

Pan-seared salmon tail don, with chicken katsu add-on.

Bringing a heavy-bottom pan up to medium-high heat is important to achieve a nice crust, flaky internal and smokey finishing on our salmon tail.
Adding on chicken katsu to it is just customization genius.
Happy for our customer sia.

We at Mikkame, or “Third day” in Japanese, are filled with gratitude today, on this Resurrection Sunday. It reminds us of how our good Jesus rose from his death, three days after he was flogged and crucified, so that we may all have life in freedom.

This week has seen seared skewers of beef cubes finding its way to willing customers for our R&D.

What would you like to have on your donburi? Please share with us.

It is our pleasure to offer you our latest 6-course dinner menu, “Mirai”.

“Futures” in Japanese, we named this menu Mirai to give tribute to this question:
As much as we wish to have it, why is there never certainty over our future?

That is because if we ever had any certainty over it, we will miss out on the valuable opportunity of experiencing the beauty and purpose of faith. And faith is absolutely necessary for a life worth living.

We would love to host you on these available dates, 6.30pm, for this menu:

APRIL
4th
5th
6th
11th
12th (Full)
13th
18th
19th
20th
25th
27th

Please Whatsapp or call us at 89126215 to make a reservation.

God bless and thank you.

It is our pleasure to offer you our latest 6-course dinner menu, “Mirai”.

“Futures” in Japanese, we named this menu Mirai to give tribute to this question:
As much as we wish to have it, why is there never certainty over our future?

That is because if we ever had any certainty over it, we will miss out on the valuable opportunity of experiencing the beauty and purpose of faith. And faith is absolutely necessary for a life worth living.

We would love to host you on these available dates, 6.30pm, for this menu:

MARCH
22
23
28
29

APRIL
4th
5th
6th
11th
12th
13th
18th
19th
20th
25th
27th

Please Whatsapp or call us at 89126215 to make a reservation.

God bless and thank you.

How are you, friends?
Emo chef here.

Weather’s been wet and cold for us all lately.
It reminds me of how all things have its purposes, and that they happen in its own time.
Draws me back to the sweet Jamaican boy who sang:

“Lord, thank you for sunshine, thank you for rain. Thank you for joy, thank you for pain. It’s a beautiful day, it’s a beautiful day.

"I genuinely and generally enjoyed the experience!"

"Food, all is good."

Last December, Mikkame launched an Arigatai menu to end off the year with Thanksgiving, regardless of how 2022 might have been.

Some asked if we would have this Private Dining Dinner Menu again. We heard you.

Arigatai Menu is now back with new dishes to tickle your palate :) (Even I am excited to try it!)

Enquire by directly reaching us on 8912 6251.

Limited seats per session.

Continue: How is Mikkame Nikiri prepared?

And the final step to the Mikkame Nikiri!

For most Singaporean men reading this, you would find this familiar. I don't know how else to describe a fine seething cloth to you, but this is as close to heart as it gets.

The entire solution goes through a fine seething cloth and into a preserving container. Some strain(ing) in life is actually a good thing. It's like a refining process.

And there you go.

Have you learned how Mikkame Nikiri is made?

Continue: How is Mikkame Nikiri prepared?

Hello!
After the waiting game is over, we remove it from heat.
Dump in some of those feathery light bonito flakes and continue the waiting game.

We let it soak for approximately 15mins. That's a quarter of an hour! Told you... It's a waiting game.

Now the final step... Wait for it... Wait for it...

How is Mikkame Nikiri prepared?

Hello! We almost wanted to outsource the soya sauce dip to some supplier so as to 'save' the tedious process of brewing our very own, in-house, Nikiri. I'm SO glad Chef made the executive decision to have it done on our very own stove.

Nikiri means soya sauce done in-house. Here's how:

As you can see, I ripped a picture off the internet and I must say I didn't draw it. Credits as seen in picture. Together with Kombu, we mix the 3 other ingredients in the picture together.

Then we play the waiting game.
Brew to reduce. Don't rush the process... The thickness of the solution takes time to form.

That's how we get the Mikkame Nikiri level of viscous-ness.

And the next step... Too long to type. I'll share in the next post.

Continued: How is the takuan (pickled radish) prepared in Mikkame?

Did you Google or ChatGPT the 'other ingredients' mentioned in the previous post?

Anyway, after all the ingredients are prepared and mixed together, it goes through a pickling duration of 2 weeks. 14 days!

Not any earlier.. else it's like removing a photograph that is being developed in the dark room, prematurely. Not sure what goes through your mind when I say premature, but in this case, it's not gonna be good to achieve a yummy tasting takuan.

Now, have you figured out how the takuan is prepared?

Next up, I'm gonna spill the beans on how the Nikiri is prepared.
(Psst, some say the Mikkame Nikiri is best in SG, and maybe JB, too.) Stay tuned.

Continue: How is the takuan (pickled radish) prepared in Mikkame?

So after slicing into desired pieces/sizes, the radish goes into a carefully concocted pickling solution of salt, kombu, sugar, rich wine vinegar and (Chef says to type 'other ingredients').

I guess that's his way of keeping his curated ingredients processing and protecting his intellectual property. Even I don't know about 'other ingredients'...

Oh and one last super important step, I'll share during the next post. Stay tuned!

How is the takuan (pickled radish) being prepared in Mikkame?

This condiment takes us time.
First, the skin is carefully removed.
Then sliced into desired sizes and pieces.

The next few steps are too long to type.
Will do so in the next post. Stay tuned

Sorry but we’re under the weather.
See you guys on Tuesday, 14 Feb.

Sorry but we will be closed on Tuesday, 7 Feb.
Reopening on Wednesday, 8 Feb.
See you soon.

Have a HUAT AH! CNY!

We will close from this Friday onwards as we prep you the freshest sashimi platter.

Cya on the 25th Jan!

Our CNY platters for 20th/21st Jan are sold out. You guys are fast!

Good news! We still have some platters available for 27th Jan.
Freshness can be tasted :) Grab yours today!

Taste the freshness over reunion meals this CNY!

Limited availability at $128/ platter.

Self collection on 20th Jan: 2pm-4pm
Self collection on 21st Jan: 2pm
Alternatively, delivery fees apply.