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60 Paya Lebar Road
#B1-16 Paya Lebar Square
Singapore 409051

(open in Google Maps)

Thursday:
11:30am - 02:30pm
05:30pm - 10:00pm

Friday:
11:30am - 02:30pm
05:30pm - 10:00pm

Saturday:
11:30am - 02:30pm
05:30pm - 10:00pm

Sunday:
11:30am - 02:30pm
05:30pm - 10:00pm

Monday:
11:30am - 02:30pm
05:30pm - 10:00pm

Tuesday:
11:30am - 02:30pm
05:30pm - 10:00pm

Wednesday:
11:30am - 02:30pm
05:30pm - 10:00pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

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Find out more at https://www.sgfoodonfoot.com/2019/12/shiokoji-tonkatsu-keisuke-paya-lebar.html
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Shiokoji Tonkatsu Keisuke
Paya Lebar Square
60 Paya Lebar Road
#01-02/03
Singapore 409051
Tel: +65 62143345
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 10pm
Sat-Sun, PH: 1130am - 10pm

Every tonkatsu set meal here comes with a fried half-boiled egg, rice, miso soup and Japanese pickles. The restaurant also positioned itself in serving a healthier version of tonkatsu, thanks to the state-of-the-art fryers with Water Molecule Control technology. Apparently, 50% less oil is absorbed into the meat during the frying process as compared to tradition deep-frying methods. I would say taste the texture are not comprised in the new method of cooking.
.
Find out more at https://www.sgfoodonfoot.com/2019/12/shiokoji-tonkatsu-keisuke-paya-lebar.html
.
Shiokoji Tonkatsu Keisuke
Paya Lebar Square
60 Paya Lebar Road
#01-02/03
Singapore 409051
Tel: +65 62143345
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 10pm
Sat-Sun, PH: 1130am - 10pm

Despite being located at the basement level of Paya Lebar Square, it was difficult not to find the restaurant when the queue lines were snaking and that I queued up for almost an hour before getting a counter seat.

My first impression of my Charcoal-grilled Dried Atka Mackerel Set (S$17.90) was that it was more suited for people who were good in handling fish bones, because no matter how I ate it, I could pick out a piece of fish bone each time I got some meat with my chopsticks. The next thing that struck me for this dish was that the fish was much on the salty side, probably due to the salt used in preserving the freshness of the fish. If you were able to manage these two aspects of the dish well enough, go ahead and choose this, because it was something not so commonly found in restaurants outside.

Regardless of what you would choose, you might have already realised that diners would stroll down the free-flow salad bar a couple of times, as they offered some fresh vegetables, Japanese salads and also simple desserts to complete the experience. Honestly, that could be a big reason why many would return after a really satisfying meal.

4 Likes

Really tender and super flaky sweet flesh, with a hint of sake. Surprisingly the miso was very mild, and the teriyaki sauce glaze was quite puzzling. The skin was super crispy though, as it was almost completely charred. Request for it being done without teriyaki sauce, maybe can taste the miso better

Well Grilled and very tender, the fat content makes this a superior cut imo. Imbued with a smokiness from the Charcoal, my advice is to eat the skin first to prevent it from getting soggy as it's crispy when it is just served

The Minced Meat was in a chinese chili oil style and not too bad, but the firm tofu could have been swopped out with soft tofu to pair better

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