Ginnan Buta Maki $6
Bon Bochi Yaki $5
Sunagimo $5
Hatsu $5
Tori Liver $4
Tebasaki $5
Jidori Oyster $8
Tontoro Ringo $4.50
Nekubi $8
Okura Buta Maki $4.50
Garlic Fried Rice $7
Yaki Crêpe with Goma Ice Cream $12
Custard sauce was very smoky from aburi probably, that's pretty creative. Mochi was good but the ice cream was pedestrian and way too cold, so hard as well
Skip.
Honestly i dont get their hype, and their clientele and staff are hardly japanese. It's very pricey, the wait is long even tho i came in on the first seating, and food is average only
Pork Jowl was good, there's a little bit of bite and quite tender. Needs more crisp and bounce though. I didnt like the apple sauce for the sake? sharpness
No more:
Pork belly imo Maki, got other maki
Lobster bacon roll, got prawn bacon
Review:
Beef overcooked, not enough cheese, you can barely taste it
Exterior was crispy but again it's slightly more of the hard sticky kind of crisp. Somewhat flavoured from nori
It's called oni senbei cos yaki onigiri and senbei
Not too bad
The best skewer today. Very good flavour, slight crisp, and reasonably tender.
Get this if you're here
Meh
It's medium inside but hardly any crisp and not very flavourful. Could also have been more tender
Not very Fried, it's very sticky and it sticks to your teeth a lot, the rice is the hard kind of sticky texture. I dislike this kind of texture alot
It's alright but ridiculously priced
Hokkaido scallops. It's meaty but not bouncy nor sweet, probably not the freshest.
I am really darn happy @kazusumiyakirestaurant is continuing with their takeaway in Phase 2 because ever since @kenloon introduced it to me, a re-order has been inevitable as my family enjoyed this a lot the first time.
So what can you find in Kazu Sumiyaki’s “Yaki Chirashi”? Well, the question should be what CAN’T you find! 😆 Because apart from the beak and feathers, I’m pretty sure the whole chicken has made its way in there. Ok, that may be an exaggeration 🙃.
But do let me share with you what I’ve personally found and gobbled up from that vast terrain of charcoal-grilled ingredients spread on a base of tastily-seasoned rice. There’s plenty of tender boneless chicken meat, springy gizzard, creamy liver, crunchy cartilage, flavourful chicken meatballs, quail’s eggs, julienned strips of omelette, mushroom, baby corn, sweet corn, tomatoes, lady’s finger, asparagus, shishito (Japanese green chilli) and tiny pieces of gleaming preserved lemon. All twirled together in a perfume of intoxicating smokiness. Every mouthful is a surprise because you never know what exactly is in there. And that’s part of the charm. By the way, this platter is a steal at $50 since it can feed 3 to 4 pax.
Do note that as @kazusumiyakirestaurant has started dine-in for dinner, takeaway orders have to be collected between 4.30pm and 6pm now. To place one, please WhatsApp:
9̲1̲5̲9̲ ̲5̲9̲7̲3̲
Not your typical chirashi!
This kaisen unagi & anago chawanmushi was on Kazu Sumiyaki’s weekly special menu so I quickly ordered it in fear that it wouldn’t be available anymore. The rush was definitely rewarding. It had generous smokey and delicious chunks of both freshwater and saltwater eel. On the menu it stated that it comes with assorted seafood, which probably means one might get different seafood on different days. My chirashi included plump scallops and shrimps as well as scoops of umami uni and ikura. Overall, it was a seafood treasure bowl with a sweet and umami explosive overload.
There are two different portions: S$28+ for one and S$60+ for two (pictured). The restaurant only allows takeaways and orders can be made via WhatsApp.
Thanks to @kenloon, I learned that @kazusumiyakirestaurant has a Takeaway Menu and in there, is a particular dish that Ken enjoys very much - the “Yaki Tori Chirashi”.
Available in 2 sizes, the Small can feed 1 or 2 pax ($18 / $22) while the Large is good for 3 to 4 pax ($50). Outstanding value if you ask me because regardless of the size you choose, it is essentially an aesthetically-pleasing tray of Japanese rice that smells incredible as it is spread with freshly-grilled pieces of boneless chicken and its exciting “spare parts” (think gizzard, liver, skin etc. but you can request to leave them out if you are the squeamish sort), minced chicken meatballs (these are soft and delicious!), quail’s eggs, shiitake mushrooms and assorted vegetables. Everything is grilled to perfection by the Chef-owner Kazu, which is why the dish has such an intoxicating smokiness. And somehow, that fragrance manages to linger on even when the food has completely cooled down.
If you fancy red meat, the tender and appetisingly-seasoned “Wagyu Hamburg with Rice” is a steal at $15.
I do however feel the “Yaki Tori Chirashi” is the real star of this show and therefore highly recommend it.
To place an order, please WhatsApp:
9̲1̲5̲9̲ ̲5̲9̲7̲3̲.
For a look at their full Takeaway menu, tap on the link in @kazusumiyakirestaurant’s bio on Instagram.
If it's a foolproof supper spot you're looking for, this Cuppage Plaza izakaya has you covered with wonderful skewers and snazzy feels. Standouts include the Foie Gras ($7), the fatty Tontoro Ringo (pork jaw, $4.50) and easy-to-love Pink Pork Belly ($4). Queues form as early as 6pm, so make a reservation if you can!
Photo by Burppler Dixon Chan
I love how marbly tender Japanese Wagyu can be, it’s so tender, soft and it just melts in your mouth. You don’t need teeth for this dish, it’s perfectly seared to medium rare!
I personally do not like the tempura version, it literally rather soggy as I bite into the crispness of the tempura battered. It’s just too mushie!
Tonight’s special: Gindara Shirako, means Gindara Fish’s Sperms in Sashimi Aburi. I had it once when I was in Japan, and just as I expected it just can’t compare to what I have tasted in Japan.
Tontoro Ringo $4.50
Sunagimo $2
Mochi Buta Maki $3.50
Tebasaki & Avocado Buta Maki $4/$2.50
Okonomi Yaki $3
Kawa & Bon Bochi Yaki $3/each
Ginnan $3
Foie Gras $8
Enoki Wagyu $5
Ardent long-time fan of Kazu Sumiyaki! I don't know what i would do if they close this place down😂 Def my fav restaurant in SG for top notch yakitori that isn't insanely overpriced. It's been quite sometime since i've felt so satisfied with my meal 😍😍 Do make your reservations before going.
Rating: 9.5/10
Will i return/recommend: Yes/Yes
Pros: Everything i tried was so delicious! There is this awesome smoked and charred taste that yet isn't burnt. Place is vibrant & cosy with the dark lighting. Food served at just the perfect temperatures, i believe they let it "rest" prior to serving. Fav dishes: Foie gras, okonomiyaki, chicken wings, buta ringo, yaki awayuki (a dessert that deserves a post of it's own)
Cons: May come off salty to some, but it was perfect for me. Chicken fillet w mentaiko was a bit wonky today, bitter and dry - usually it's really good and i can eat 2-3 pcs. I find their beef & cooked dishes like soup, fried rice etc... not very well done, can do without ordering. Will not order their sashimi's as well, unless it's a seasonal catch.
Price: S$123.60 for everything pictured +2 hot green teas
For a melt-in-your-mouth experience. Love it! There's also an Australian Wagyu option ($8.50). A must try dish here.
