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Keisuke’s 19th concept on our little island, the charcoal grill takes center stage, turning cuts of fish into mouth-watering, smoky slivers of heaven. Their signature dried atka mackerel features the whole fish sliced down the middle then grilled, resulting in a buttery smooth, oily, fragrant fish that flakes apart with the slightest nudge. You will have to deal with some bones with this one, but it’s well worth the minor inconvenience for fish this good!

Of course, you can’t forget about their salad bar which brings back many favourites from their hanburg concept like the cold soba, potato salad, coffee jelly and wide range of greens and pickles, there’s even new additions like Tan Tan Mian. The only conspicuous section missing was the egg station, but the quality of fish definitely made up for it.

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