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Kushikatsu Tanaka

268 Wishlisted
~$30/pax
Japan's Number 1 Kushikatsu chain with over 160 outlets, Kushikatsu Tanaka, is famous for its fried cutlet skewers and signature dipping sauce. Diners can also enjoy popular Osaka street food and Japanese alcoholic beverages like Jim Beam Highball at this lively kushikatsu izakaya.
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3A River Valley Road
#01-01B Clarke Quay
Singapore 179020

(open in Google Maps)
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Thursday:
12:00pm - 02:15pm
05:00pm - 12:00am

Friday:
12:00pm - 02:15pm
05:00pm - 12:00am

Saturday:
12:00pm - 01:00am

Sunday:
12:00pm - 12:00am

Monday:
12:00pm - 02:30pm
05:00pm - 12:00am

Tuesday:
12:00pm - 12:00am

Wednesday:
12:00pm - 02:30pm
05:00pm - 12:00am

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Reviews

From the Burpple community

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With around 160 outlets worldwide, Kushikatsu Tanaka is Japan's number 1 Kushikatsu chain. They are highly famous for their Fried Crispy Skewers with their signature dipping sauce. 🍒🍀🍒🍀 Enjoy Popular Osaka Streetfood and pair it with an extensive range of Japanese Alcoholic Beverages. 🍾🍾🍾 Currently, they have a dice game where you can win a pint of Free Highball or half price. πŸ˜‚ This is a very good place to chill after work

Thank you @brandcellar for the invite πŸ˜ƒ

You can also enjoy popular Osaka street food, and a great range of Japanese alcoholic beverages like @jimbeamofficial Highball at this lively kushikatsu izakaya. Never miss out the fun @kkt.sg , you and your friends can took part in a dice game where you win a pint of free High Ball or you might pay half price or even pay double. It is a good place to chill after work with colleagues or friends over some good Kushi and alcohol. I would recommend you to try out their Cheezy Chicken Stew πŸ”πŸ—πŸ₯˜

My dining partner and I made takobabies! :) we decided to go for the original tako set. ($10)

The set came with an oiled takoyaki griddle pan, enough pre-measured batter for 9 takoyaki balls, a bowl of red ginger and 9 pieces of tako. First, we poured the batter and let it solidify sufficiently before placing a piece of tako and some ginger in the center of the hole in the griddle pan. After the batter had solidified significantly, the staff showed us how to flip the takobaby with sticks so the other side could cook.

Our takobabies came out slightly overdone and misshapen, but we loved them all the same. After they had cooled down slightly I dressed them with sauce (they paired fantastically with kushikatsu sauce) and popped them in my mouth. The outside was slightly crispy before giving way to a soft and silky inside with a crunch from the tako. The red ginger was a surprisingly important element as it gave the takoyaki a refreshing tang.

All in all, an enjoyable experience in a cosy restaurant which exuded traditional Japanese vibes. I adore KKT's concept and definitely appreciate what it brings to the Clarke Quay dining scene.

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