Japanese

Food is ok, service is poor for calibre of restaurant, prices are outrageous.

Small outlet with just 12 seats, which is fine as there is only one employee (chef cum receptionist cum waiter cum cashier cum washer). We had the Premium Assorted Seafood Kaisendon at $24.80++. It is at most average - the rice lacks fragrance and is not sticky, and the seafood is not the freshest, especially the uni. The signature Dashi Soup isn’t too dashing. I would go back only if forced at gunpoint.

The menu hasn’t changed much since the restaurant opened (only minor additions), but the place has become better known and justifiably popular in spite of the high prices, so do book in advance or be prepared to queue. The unagi here are crunchier, smokier, and more flavourful than those served at non-specialist restaurants. One must try the Hitsumabushi, which they recommend to eat three ways - on its own, with wasabi and other condiments, or with a broth; each is delicious in a different way. They use all parts of the eel: ‘Crispy bone’ is scrumptious, grilled liver is interesting, liver ponzu is less good than ankimo (monkfish liver) as it is less fatty. Efficient and polite service.

The menu hasn’t changed much since the restaurant opened (only minor additions), but the place has become better known and justifiably popular in spite of the high prices, so do book in advance or be prepared to queue. The unagi here are crunchier, smokier, and more flavourful than those served at non-specialist restaurants. One must try the Hitsumabushi, which they recommend to eat three ways - on its own, with wasabi and other condiments, or with a broth; each is delicious in a different way. They use all parts of the eel: ‘Crispy bone’ is scrumptious, grilled liver is interesting, liver ponzu is less good than ankimo (monkfish liver) as it is less fatty. Efficient and polite service.

If you go here, choose the buffet - the meat quality is mediocre but at least prices are reasonable. À-la-carte prices are OUTRAGEOUS for the same mediocre meat or worse, the low-quality fish: $44++ for the small sashimi moriawase, or $10.90++ for a tiny cup of kimchi soup (it looks much bigger on the menu photo!). The Filipino receptionists are enthusiastic, but the wait staff are kind of blurred. The wait is long (20 minutes for sashimi) as there are only two ‘chefs’ in the small kitchen. Even with the 1-for-1 Entertainer offer, it’s expensive.

If you go here, choose the buffet - the meat quality is mediocre but at least prices are reasonable. À-la-carte prices are OUTRAGEOUS for the same mediocre meat or worse, the low-quality fish: $44++ for the small sashimi moriawase, or $10.90++ for a tiny cup of kimchi soup (it looks much bigger on the menu photo!). The Filipino receptionists are enthusiastic, but the wait staff are kind of blurred. The wait is long (20 minutes for sashimi) as there are only two ‘chefs’ in the small kitchen. Even with the 1-for-1 Entertainer offer, it’s expensive.

A cheap all-you-can-eat grilled meat restaurant. The most expensive option, with Level 4 wagyu and 61 items to choose from, is only $59.90++. However, sake is expensive, although beer and especially whisky are quite cheap at $5.55++!! Service is swift and friendly. Come here only if you crave grilled meat and can’t afford much.

The Kurobota tonkatsu is good, but if you crave tonkatsu, the best place is Tonkatsu by Ma Maison at Mandarin Gallery across the street (not to be confused with the Ma Maison outlet just opposite)! They have more choices, and the rice (choice of brown or white) and miso soup - both with unlimited refills along with the cabbage - are several levels better! The different promotions are kind of rearrangements of the same stuff, not much savings.

Intimate restaurant with a beautiful sushi counter made from ONE 150-yrs-old tree. Unless you’re a large group and need the private room, ask to sit at the counter and watch the two talented chefs at work - chef Tomoo Kimura and lady (yes, a real rarity, and she is most charming!) chef Akane Eno. The sashimi/sushi is among the best in Singapore (alongside the two Shinji’s, Ki-Sho, Ashino, Ginza sushi-Ichi, and in my opinion better than the overrated Shoukouwa). Dining at these establishments costs a fortune, so when you go, might as well splash out and opt for the most expensive omakase! Excellent sake list and pro-active service from all-Japanese staff.

Intimate restaurant with a beautiful sushi counter made from ONE 150-yrs-old tree. Unless you’re a large group and need the private room, ask to sit at the counter and watch the two talented chefs at work - chef Tomoo Kimura and lady (yes, a real rarity, and she is most charming!) chef Akane Eno. The sashimi/sushi is among the best in Singapore (alongside the two Shinji’s, Ki-Sho, Ashino, Ginza sushi-Ichi, and in my opinion better than the overrated Shoukouwa). Dining at these establishments costs a fortune, so when you go, might as well splash out and opt for the most expensive omakase! Excellent sake list and pro-active service from all-Japanese staff.

Intimate restaurant with a beautiful sushi counter made from ONE 150-yrs-old tree. Unless you’re a large group and need the private room, ask to sit at the counter and watch the two talented chefs at work - chef Tomoo Kimura and lady (yes, a real rarity, and she is most charming!) chef Akane Eno. The sashimi/sushi is among the best in Singapore (alongside the two Shinji’s, Ki-Sho, Ashino, Ginza sushi-Ichi, and in my opinion better than the overrated Shoukouwa). Dining at these establishments costs a fortune, so when you go, might as well splash out and opt for the most expensive omakase! Excellent sake list and pro-active service from all-Japanese staff.

Intimate restaurant with a beautiful sushi counter made from ONE 150-yrs-old tree. Unless you’re a large group and need the private room, ask to sit at the counter and watch the two talented chefs at work - chef Tomoo Kimura and lady (yes, a real rarity, and she is most charming!) chef Akane Eno. The sashimi/sushi is among the best in Singapore (alongside the two Shinji’s, Ki-Sho, Ashino, Ginza sushi-Ichi, and in my opinion better than the overrated Shoukouwa). Dining at these establishments costs a fortune, so when you go, might as well splash out and opt for the most expensive omakase! Excellent sake list and pro-active service from all-Japanese staff.