Archive for June, 2009

Severed sushi

sushi-blue-2[1]

Courtesy of O-No.com and @kimberlym

Poor little tako (octopus).

June 29, 2009 at 7:09 pm Leave a comment

So what’s there to eat? (Lunch Menu)

Kawa-san is finalizing the menu. It has had many variations. Fearful of being too “traditional Japanese” there was a period where I was focusing on what creative / modern rolls we could provide.

The more I thought about it, I felt it was diverging from one of the core goals of providing healthy, fresh food. Many of the modern sushi concoctions can rival a Big Mac for calories. (For example – deep fried tempura with sweet sugary teriyaki sauce glaze, thick mayo, wrapped in seaweed and rice).

We will have weekly / seasonal specials also. The menu below is what we will offer on a daily basis. While planning we kept in mind that during the lunch hours it’s a fast-paced operation.

What do you think? Too many choices? Too little? Anything we have to put on the menu? Is it “too Japanese” (i.e. no Western choice aside from California roll). Sorry for flipping between the Japanese names for the fish and the Western; I’ll get that sorted out.

Nigiri Rolls Gunkan Donburi Sashimi
Tuna Tuna Tobiko Chirashi Tuna
Salmon Salmon Masago Maguro don Salmon
Hiramasa Salmon skin Salada Salmon don Tuna & Salmon
Ebi Cucumber Inari Hiramasa don  
Tamago Assorted Uni Uni don  
Scallop California Ikura Ikura don  
Unagi Kani stick Chopped Scallop Hokkai Kaisen
Chirashi don
 
Ika Avocado Crab    
Tako Vegetable      
Kani stick Negitoro      
Toro Chopped Scallop      
Amaebi        
Shiromi        
Aomono        
Bincho        
Saba        

 

Set A Set B Set C
California Roll
Tuna, Salmon
Ebi, Tamago
Tuna Roll
Salmon, ebi
Masago, tamago
California Roll
Salmon roll
Cucumber Roll

 

There will be a separate dinner menu which is basically the lunch menu + more cooked items and the option for omakase.

June 29, 2009 at 1:43 am 5 comments

CPF says what?

Every company in Singapore needs to register and pay their local employees CPF (Central Provident Fund).  CPF is basically a retirement fund, similar to 401K in the United States. The company deducts some of your salary and puts it in your CPF account, the company contributes a percentage on top of that, and the government chips in with some more funds.  Years later, you’ll either use some of that money for a down-payment on an HDB flat or you’ll die never getting to enjoy this pile of cash that is building up in an account you can’t touch.

retirement[1]

They omitted information in the registration process. Below is my e-mail asking for clarification:

—-

Hello,

I am trying to register my company for “New Employer’s First CPF Contribution.” (Form CPF/1).  It is UEN / ACRA Registration Number: <UEN>

On form CPF/1, it mentions this: “You are strongly encouraged to sign up for CPF e-Submission to make your first CPF payment. To do so, please submit Form CPF/1 with the CPF e-Submission Registration form and the Application for Interbank GIRO form at least 7 weeks before the due date of your first CPF payment.”

In order to receive a CPF Submission Code, I need to submit form CPF/1 first, correct?  But as mentioned above it says I should submit Form CPF/1 with the CPF e-Submission Registration form and the Application for Interbank GIRO.  However both those forms require a CPF Submission code.

Can I just send in the forms without the CPF Submission code and someone will fill those in upon assignation of the code?

                Thanks,
                   Howard

—–

The answer (I ended up calling them) is: Leave the submission code blank on the GIRO form and in the e-Submission Registration form.  They will fill in the CPF Submission code for you when issued.

June 23, 2009 at 4:58 pm 1 comment

What takes 5.4 kg of salmon?

An interview for a sushi chef.

Hands-on test!

salmon 

5.4 kg of salmon

Chef 

Candidate filleting

Jun

I don’t know which looks better.  The chef or that marvelous pink slab of salmon.

June 22, 2009 at 1:12 pm 2 comments

Little quibbles

Paperwork and administrative tasks chip away at the joy of running a business.

Who knew printers could cause such distress?  Working for a tech company, I’ve become accustomed to doing everything electronically – e-mail communications, Word documents edited on the PC, pictures shared over the internet, etc.

Dipping my toes into the world of F&B, contractors, shopping mall landlords, etc. I realize how paper-based the world still is.

Newsflash for me – people still use fax machines.

I was screaming at my printer this morning.  An old Epson Stylus Photo RX510. I rarely use it; maybe once every 6 months?  It takes 6 ink cartridges – black ink, cyan, and a smattering of other colors.  All I wanted to do was print the draft layout for my shop. In black. Who needs color? I stuck in a black ink cartridge and the printer refused to print.  It requires all the color cartridges to be available even if one wants to print in gray-scale.

Infuriating!

After trying every possible option, I threw in the towel and headed to Sim Lim Square to buy color ink.  90 Singapore dollars. COME ON!!! For a few dollars more I can get a new printer.

Those printer companies sure do have a profitable business model.

I can’t wait for when we are a paperless society (aside from books and letters from friends).

Second gripe… trying to update the company shareholder information so that it indicates how many shares each partner has.

“Return of Allotment of Shares” – why must they stick the word ‘return’ in front of ‘allotment of shares?’  Wouldn’t it be easier to just call it “Allotment of Shares"?”

73

I shall save my complaint regarding Singapore companies being required to have a minimum of 75% local employees for another time.

Happy Saturday night!  The world will look better through my soon-to-be sake-tinted vision.

June 20, 2009 at 7:11 pm Leave a comment

Just for you

Excerpt from The Zen of Fish by Trevor Corson:

“You also need to be able to adjust your nigiri, depending on the customer and the situation,” Tetsu went on. The sushi chef’s job wasn’t simply to make sushi. A good chef had to make snap judgments about every customer who sat at his sushi bar.’

“Maybe they want a quick lunch,” Tetsu said. “If so, you make them nice, fat nigiri with more rice. If they’re here for a leisure dinner, you only want to put a slim little pack of rice under each piece of fish – and even less if they’re drinking sake. You learn to tell by watching their faces if they’ve come to drink or to eat.”

“And, of course, for a man, you usually make the nigiri a little bigger, and for a woman, a little smaller. But it’s different in every case. Look, if a big, fat guy sits down at the sushi bar, you figure he likes carbohydrates, right? So you make his nigiri with more rice. But you also have to figure out what kind of mood they’re in, and what’s their purpose in coming to the sushi bar that day.”

(End excerpt)

Personalization in the form of sushi

That’s the beauty of a sushi bar.  You’re sitting right there in front of the chef.  He can read your mood, gauge your interests, and adjust the sushi accordingly.  Of course you can talk to the chef, tell him what you’d like, ask for a little of this or that…

It’s all made just for you.

June 16, 2009 at 2:20 am 2 comments

Sushi pleats

A return of sushi fabric:

Pleated sushi

See more at www.pinktentacle.com

And thank you @wurh for finding these!

Sleek & chic!

June 9, 2009 at 6:47 pm 2 comments

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