Nagomi Apartment Hotel has 3 types of spacious apartments with extra storage space available for long term guests.
1 Bedroom Double
1x queen size bed in a bedroom, living room, kitchen, dining area and bathroom.
1 Bedroom Twin
1x queen size bed and 1x single size bed in a bedroom, living room, kitchen, dining area and bathroom.
2 Bedroom
1x queen size bed in a main bedroom and 2x single size bed in a second bedroom, living room, kitchen, dining area and bathroom.
Other Facilities
2 Laundry rooms, BBQ area and Carpark.
To see the floor plans and photos of the room, please click the room type.
To see the furniture and fixtures in the room and other services, please click here.
OH! Banzai From Nagomi
Chicken, Bok-Choy and Tofu Nabe (Hot Pot)
In my hometown in Japan, we call home cooked side-dishes "Obanzai". In this column, I will introduce some of my recipes that are very popular amongst Nagomi staff. These recipes are great for the season and make meals that are both delicious and good for your health. You can easily find most of the ingredients for this kind of recipe at your local supermarket.
"Hot Pot" is a popular dish for winter in Japan. Usually shared with family or friends, one can cook with many different ingredients. Using a portable gas cooker, cook meat and/or vegetables in broth in a large pot at the centre of the dining table. Serve into smaller individual plates to eat while next course is being cooked.
At Nagomi, I use a rice cooker to replace "Nabe" pot and a portable gas cooker.
Chicken, Pak-Choi and Tofu Nabe (Hot Pot)
<Ingredients>
Chicken thigh fillets (Diced)
Pak-Choi (Cut in lengthways)
Tofu (Diced)
Ginger (Peel and cut into strips)
Chicken stock cube
Sake, Salt and Oil (Sesame oil is preferred)
Water (Soak dried kombu seaweed in a bowl (Optional). 10cm square per 1-2L of water)
Egg noodles
<Directions>
Heat oil in the pan, add ginger and sauté until aromatic. Add chicken and brown. Then add pak-choi and sauté, pour water (with kombu seaweed) and add stock cube when boiled. Simmer for 5-10 minutes. As the pot simmers, excess oils and other byproducts will separate and congeal at the surface. These should be removed. Add sake (approx. 10% of water) and salt. Finally, add tofu.
Staff at Nagomi often ask me about measurements or amounts for the ingredients or specific cooking times. However, I always answer it is up to you. You can use as much of the ingredients as you have in your fridge or cupboard. If you like the texture of your vegetables hard, cook for a shorter time. Whereas if you like them well done, of course cook for longer. These recipes are versatile but require a little flexibility on the part of the cook.
You can use many different kinds of vegetables, such as carrot, broccoli, spinach, rocket and spring onion or really any kind of vegetable. Mushroom is a great source of Vitamin D. Aburage (fried tofu) will release wonderful flavour. Toast the aburage before adding to the Nabe/pot to bring an extra flavour. They all go very well in Nabe.
Cook with plenty of soup in the pot. Serve in your bowl as much as you like. Seasoning with Shichimi (a Japanese blend of 7 spices) is a Nagomi specially. A simple salt flavour will bring out the taste of chicken and vegetables. Add egg noodles when you have had enough of the chicken and vegetables stage. Yummy chicken ramen (noodle) is the result.
This style of dish can also be made with a creamy style soup. To prepare in this way, reduce the amount of water and replace with thickened cream. Sprinkle a little bit of gravy flour to thicken the soup. 
Ginger goes very well with cream. Please play around with the basic recipe. The great thing about this style of cooking is that you can progressively combine many courses in one pot and eat as you go!