Shinjuku Izakaya: Eat, Drink and be Merry.

Mentaiko Udon Itame. Pan Fried Udon Noodles with Cod Roe on Hot Plate. $16

As much as I love sushi, I would be lying if I said I could eat it every day. But I can have izakaya everyday.

For those not in the know, an Izakaya (居酒屋) is a place for drinks and bites, a concept similar to tapas bars in Spain. People head down after office hours to unwind over overflowing glasses of sake, beers and whiskies. But of course, the food plays a pivotal role in the overall experience too. You can find literally anything; from sashimi to yakitori and noodle dishes to go along with your beverage of choice.

Having been to its more commercially successful cousin/competitor Izakaya Nijumaru located 3 levels above, I was curious to explore the quieter and smaller Shinjuku Izakaya located at the first level of Cuppage Plaza.

The place was what I envisioned it to be: Cosy, narrow sitting with a cacophony of chatter and laughter from your neighbours. We kicked started dinner with the Mentaiko Udon Itame. Chewy udon noodles slathered with generous amounts of cod roe, were sitting on a bed of sweet and crunchy sliced cabbage, all sizzling in a teppan (hot plate).

When one thinks of Mentaiko with Udon/Pasta, an image of noodles swimming in a pinkish, creamy sauce base will come to mind. But it was different here as the dish arrived relatively drier. The udon was par-cooked and pan seared to an el dente  texture. The lack of cream allowed the mentaiko to take centre stage and it raised a simple dish of pan fried noodles to a whole new level. The cabbage provided a dose of fibre and crunch. Beautifully executed, I could not have asked for a better starter.

Top to Bottom: Grilled Shishamo, Buta Ninniku (Pork Belly with Garlic) and Tsukune (Minced Chicken Ball)

Tackling the yakimono (grilled items) next, we went with the above items just to have a small teaser of the chef's skills. The chef certainly wowed us with his mastery of the grill. Every single skewer arrived smoking hot, decently charred and properly seasoned. I particularly enjoyed the Tsukune as there was a nice crust encasing the soft and juicy interior of minced chicken meat. Drizzled with their in-house tare (sauce), it was an addictive and matching snack to go with more beer and whiskey.

Yakibuta (Grilled Pork Loin)

Though simply named, the Yakibuta was anything but. Three medallions of well-marbled pork loin, seasoned in shoyu and mirin and then grilled carefully to achieve a golden exterior, with that gorgeous rind of fat holding the meat together. The meat was slightly overcooked which rendered the meat a little dry, but that did not prevent me from enjoying these beautiful porcine nuggets to the very last bite.

Ten Soba (Assorted Tempura with Cold Buckwheat Noodles)

Although it may not be a shop dedicated to making their own noodles, I found the Soba here surprisingly better than other self-proclaimed Soba speciality shops. The noodles here had more bite and the fragrance of the buckwheat was more evident and easily picked up by my olfactory sensors. The tempura remained decently light and crispy despite being left to sit for a few minutes while we were happily slurping the Soba.

Kaki Age (Fried Oysters). $13.80 for 5 pieces.

Oyster connoisseurs may be cursing at me for even daring to eat these plump, juicy and creamy bivalves anything but raw. But I cannot deny the orgasmic pleasure I attained with each bite of the oysters. Hand battered with panko (japanese breadcrumbs) and dipped in hot oil, the oyster held its structure with the batter providing a shattering crunch before revealing the molten goodness inside.

Washed down with more beer, the dish was a true example of hearty izakaya fare. The pricing is pretty reasonable, considering each oyster costs less than $3.


I arrived with no expectations but I left impressed by the quality of the food prepared by the 2 chefs and the prompt and friendly service which is headed by a Japanese lady clad in a full kimono leading a team of our local hardworking aunties. The food served here is not overly complicated or pretentious. Just simple, soulful grub to go with more drinks amidst an informal and loud atmosphere occasionally punctuated by a sudden burst of laughter. I would even go so far as to say I feel I had a more enjoyable experience here compared to the more spacious, but more crowded Izakaya Nijumaru upstairs. With a smaller seating area, the kitchen and service teams can keep things tighter and ensure consistent quality control.

Shinjuku Izakaya Restaurant
#01-01 Cuppage Plaza
5 Koek Road
6734 8436/6238 6860

Operating Hours:
Mondays to Saturdays
Lunch: 1200 - 1430 (Last Order at 1415)
Dinner: 1800 - 0100 (Last Order at 2345)

Sundays and Public Holidays
Dinner: 1800 - 2300 (Last Order at 2230)

Nearest MRT Station: Somerset

Sun Yakitori: Artisanal Skewers in the Neighbourhood (Osaka Series Part 5/6)

Negima (Grilled Chicken with Leek)

Imagine just having arrived in a foreign country around midnight. It's dark, raining cats and dogs, the signposts are unclear and you have absolutely not the faintest idea of where your hotel is supposed to be despite your best efforts at using Google Maps or your GPS devices.

So you wander around, hoping that by luck you may just stumble upon your hotel and seek grateful shelter from the pouring rain. That's exactly what happened to my group of friends and I after searching for about an hour, but not without discovering Sun Yakitori, which proved to be one of the important highlights and sentimental portion of my trip.

This establishment, owned by a very young boss in his mid twenties, serves up freshly grilled chicken and other delectable goodies from evening to late in the night. I was so in love with this place that I came here almost every alternate night, in a large part due to the fact that it was a literal 50 metres stroll from my hotel. No matter how full I was after a busy day of walking, shopping and eating, I always made it a point to visit this humble little joint.

Tebasaki (Chicken Wing)

Sun Yakitori is located in a neighbourhood where there are a couple of hotels, schools and office buildings in the vicinity, and the place comes to life at night when tired office workers seeking to unwind, couples looking to hang late in the night and the occasional odd group of tourists (i.e. my party) pop by. The food and drinks here are inexpensive and the Chef takes extra care to make sure that everything turns out perfect and just the way he wants it.

Take for example the chicken wing. Such a simple and almost no-brainer item to cook. But here it is grilled till the bone is almost falling off, the exterior totally crispy, and yet the inside still wonderfully moist, juicy and so tender you can just suck the meat off without using your teeth.

Sankaku (Chicken Tail)

Now, being in Japan and dining in a very authentic Yakitori joint with no English menus and non-English speaking staff, my curiosity was piqued when I saw so many items in the menu that are not sold in Yakitori joints in Singapore. One of which is the Sankaku, or chicken tail. In Singapore, people request for this part of the chicken from the hawker when they eat chicken rice. I was so glad I discovered this by taking a leap of faith. The texture is slightly crunchier but still remains tender and juicy. With the grilling process aiding in the Maillard Reaction and just a pinch of salt, this is the perfect bar snack.

Hatsu (Chicken Hearts)

Yakitori joints also offer a variety of innards for the adventurous at heart (pardon the pun) like chicken hearts, liver and the gizzard. The heart is not really one of my favourite innards, but in the hands of the dependable chef here, he won me over with his version. The heart was not as metallic-tasting and unpalatable as the ones I had previously, but it was easier to chew on, and the flavours were not overpowering.

The picture above will elicit different types of responses. This, is chicken sashimi.

"What?!"

Yes, it is safe to eat (at least in Japan), and this was a more memorable experience than the Fugu which could supposedly kill me. Having seen chicken sashimi featured a few times in online videos, I was a little scared but excited at the same time. Seeing the picture of this raw, pink and fresh chicken pieces on the menu, I simply had to get a experience of what it was like to devour anything other than fish, raw.

How is it like?

Much better than expected. Contrary to popular belief, the raw chicken is not chewy and it is totally clean tasting almost like fish itself. There was no foul smell, no funny textures and no funny business at all.

Before you start heading around to random restaurants and start asking for raw chicken however, do note that the chicken must be at its optimal condition (slaughtered and served on the same day) and not all chickens are sashimi grade. This is something I would encourage doing only in Japan.

Bacon Yakitori

Sometimes, certain yakitori restaurants do have certain out-of-the-blue items in their menu, and this is where the thick, grilled bacon skewers come in. Crispy, sinfully savoury and juicy with a dab of wholegrain mustard. Need I say more?

Yakitori (Grilled Chicken)

But the one item which I always ate in my multiple visits and will order again in a heartbeat, is the yakitori. It is funny how sometimes in yakitori joints, it could be the other ingredients like the wagyu, butabara or some other dish that is the star of the show. But the chef here has elevated the grilled chicken skewer here to the highest level possible, and it's as though he has made it a point to tell his customers by his food that :"This is a yakitori joint, so naturally we will make our yakitori the best item on our menu" and rightly so.

This, is the example of the perfect grilled chicken skewer for me. Thick, oblique pieces of fresh chicken, tended to carefully over a slow charcoal fire making sure that all parts are cooked evenly and ensuring that the skin develops a nice char, and finally lightly brushed with homemade tare (sauce). It is so, so tender, bouncy, juicy, crispy and I can't find a word except 'perfect' which could justify the quality of this skewer. It is that good. Really.

Another admirable aspect is that having visited this restaurant a grand total of 7 times in the duration of a 10-day trip, the quality of the food and service was at its peak every, single, time. I feel that consistency is the one factor which separates a good restaurant from an exceptional one. Understandably, when it is a weekend and the service and kitchen teams get slammed with a high volume of customers, quality of the food will inevitably suffer. But this is not the case at Sun Yakitori. Granted, your food may take a little more time to arrive (about 10-15 minutes), but with a glass of whiskey soda and good company at the table, we took our time to chill and relax. When the food did arrive, we were always guaranteed nothing but the best tasting, piping hot, shatteringly crisp, and juices overflowing, chicken skewers.

Having come here so frequently during our trip, it was quite painful to say goodbye to the friendly young chef/owner for graciously taking care of us at his establishment with plenty of food and drinks, and I would definitely return here again should I ever be so lucky to come back to Osaka.

Sun Yakitori
2-6-27 Minami-Senba
Chuo-ku Osaka

Operating Hours:
Monday to Sunday
17:30 - 23:30

How to get there:

The closest station to Sun Yakitori is Shinsaibashi Station on the Osaka Subway. Once you exit the station, make your way to the Hearton Hotel Minami-Senba. The shop is located one block away on a street parallel to the hotel.

Yakitori Uma: Quaint and Elusive Grub

Negima (Grilled Chicken with Leek)

Often, great food are sometimes elusive and difficult to hunt down. But with a little effort and networking, it rewards the adventurous and the initiated with tastes not found elsewhere.

In situations like these, it is always wise to enlist the help of one who is well-versed and in the know of such places. Enter in a friend who has spent years studying and working in Japan and in Singapore, where he frequently brings his Japanese colleagues and clients alike to places such as Yakitori Uma for a reminiscent taste of home.

However, what struck me out as unique was that the size of the restaurant was spacious and comfortable, as compared to the normally assumed tight and squeezy "hole-in-the-walls" of authentic Japanese establishments. With multiple booths and a large circular counter taking centre stage, it is a suitable place for large group gatherings and for families to chill and relax over beer and skewers.

Quail Eggs Kushikatsu

Leaving the ordering up to my friend who's a regular, we started off with the Negima (Grilled Chicken with Leek) and the Quail Eggs skewers. The negima was just as I had envisioned it to be: Tender and juicy, with a crispy charred exterior. The leek was smoky and fragrant without the unpleasant sharpness that can happen when it is not grilled properly.

Tsukune (Minced Chicken)

Always a firm favourite here, I really cannot think of any reason why people would dislike a safe and easy-eating option such as minced chicken. Seasoned with a little tare (sauce) and salt, it was scrumptious and comfort food at its best, especially when paired with a frozen glass of Sapporo beer.

Nankotsu Karaage (Fried Chicken Cartilage Skewers)

Deciding to stray away from the usual trodden paths and in search of the uncommon, we tried the nankotsu, (yakitori shop terminology for 'chicken cartilage'). It is not exactly a must-have and a favourite item, but the crunchy (almost too crunchy) texture and liberal seasoning made for some good jaw exercises and chewing, all washed down with more beer.

Grilled Tofu with Daikon and Ginger

For the vegetable options, we went for the grilled tofu. Silken, tender tofu topped with a generous dose of daikon and ginger. And when I say generous, the ginger proved to be a little too much as I started to feel the burn which I dislike. But that said, the sauce that came with it gave it a lift and hint of saltiness which was much needed.


Simple and straightforward, it is an authentic place with a native Japanese chef in charge of the electric grill serving up izakaya style grub for the salarymen and people looking to wind down an honest day's work.

Yakitori Uma
#01-26/27/28
Orchard Plaza
150 Orchard Road

6734 8368

Operating Hours:
Open from Mondays to Saturdays.
Lunch: 12pm to 2pm
Dinner: 6pm to Midnight

Closed on Sundays

Nearest MRT Station: Orchard

Izakaya Nijumaru: Japanese food for the Salary Men

Kitsune Udon $8

Coffee shops in Singapore boasts some of the cheapest and nicest tasting foods. It is also a place where people of the Baby Boomer and Generation X demographic will gather over bottles of beer and some finger food to chat and reminisce about the good old days for hours. The coffee shop is an establishment for the working class, families and for people who just want great food at affordable prices.

In Japan, an equivalent of a coffee shop would be an Izakaya, where salary men will gather in the evening after a hard day's work to relax over beers, snacks and food. Drinks like sake, shochu and beer are usually the mainstay of an Izakaya, but food also plays an important role in the shop where sounds of laughter, drunken banter and munching of food like yakitori, sashimi and yakisoba fill the atmosphere. 

Izakaya Nijumaru is a long time establishment at Cuppage Plaza, similar to Kazu Sumiyaki. Having been around for a decade or so, they occupy a quarter of the 2nd level of the seedy but relatively safe Cuppage Plaza. Providing reasonably priced Japanese cuisine to office workers of the neighbouring malls and offices is what keeps this place alive and crowded almost on a daily basis.

Katsu Curry Rice $12

From set meal bentos, and grilled items to sashimi and tempura, an Izakaya is a place where you can have a little bit of everything.

Heading there with friends on a Thursday night, one of them had the Katsu Curry Rice. Steamed rice smothered with a blanket of Japanese curry with generous amounts of diced potatoes and carrots make this a carbohydrate-laden, but hearty meal. Together with the pieces of pork cutlet, it would fill the most hungry of customers. I only wished that they had cut the katsu into strips instead of small pieces, but I guess the rationale behind it is so that you can just use a spoon to shovel it down quickly and efficiently without the need for a chopstick. Not glamorous but it definitely hits the spot.

Nijumaru Bento: Counter clockwise from bottom, Buta Kakuni (Braised pork belly), Assorted Tempura, Grilled Saba fish, Mixed Sashimi. $21

The Nijumaru Bento is a highly popular item due to the variety of food. For $21, you get  braised, fried, grilled and raw items in one bento box. The buta kakuni, braised till tender with a savoury and lip-smacking sauce made from shoyu and mirin is definitely the highlight for me. The tempura is light and crispy. The saba was de rigueur, sad to say. Sashimi was decently fresh and thickly cut. This is perfect for people who want a bit of everything. Items in the mixed sashimi and tempura may vary, but the Buta Kakuni and Saba are constants of this bento box.

Kawa (Chicken Skin) $7.50 for 4 skewers.

I just can't get enough of Kawa. Few things in life are better than chicken skin layered into a skewer and grilled till totally crispy. Seasoned with salt and a dash of lemon juice, it's an indulgence worthy for a king. Compared to Kazu, I would say that this version was a little less crispier and not as smoky. But for the price I pay, I can hardly complain. 

Butabara (Grilled Pork Belly)

Another one of my friends insisted on ordering a serving of the Butabara to share. Sinking my teeth into it, I was instantly hit by the aroma of the garlic bits that was marinated into the belly by the Chef. The juiciness of the meat and fat came after. Once again, I felt it could have been grilled just a little more to give it that burnt edge and crispiness.

Izakaya Nijumaru boasts homely Japanese food located in town, and it has and still continues to feed workers and salary men of all positions. I would highly recommend ordering the grilled items for sharing because they are cooked only by a single Japanese Chef, whose grill station is the only component of the kitchen visible to the public eye, whereas the rest of the food comes from the main kitchen located at the back of the restaurant. 

There have been complaints about service quality lapses. But my experience could not have been more different. Instant service of ocha upon taking our seats, providing a cold oshibori (wet towel) to freshen up, and to really give credit, they kindly provided an extra chair for a friend who joined us at the last minute despite the restaurant being at full capacity.

The waitresses are not smiley subservient Japanese ladies clad in kimonos, but our very own hardworking and often overlooked local aunties who are constantly running around to serve the customers. The place is always busy so there are times where you have to be patient and more tolerant. This is after all, an Izakaya and not a formal restaurant. The food will more than make up for it.

Getting seats here for a meal may be tricky especially during dinner times due to their strict policies. Reservations can be taken for up to a certain time only (tables will be held for a maximum 10 minutes), and all parties must be present before they let you in. Do not be surprised to find yourself queuing for at least 15 minutes (I was lucky on this occasion to queue for only 5 minutes). My advice would be to make sure all members of your party are punctual, or to get someone to start queuing earlier.

Izakaya Nijumaru is a suitable place for a casual and informal meal with friends and colleagues, serving up no-frills Japanese food at inexpensive prices.

Izakaya Nijumaru

#02-10 (Please note that they occupy several shop spaces.)

Cuppage Plaza

5 Koek Road

6235 6693

Operating Hours
Mon - Sat (Lunch)  : 1200 - 1400

Mon - Sat (Dinner) : 1830 - 2230

Sunday (Dinner)     : 1830- 2200

Nearest MRT Station: Somerset

Kazu Sumiyaki: Skewers for the Soul

Chef Kazu: Owner and Head Chef

Yakitori, Kushiyaki, Robatayaki, Sumiyaki...So many different terms and jargon that exist here that sometimes we get confused over what is what. So before I begin, let me set the record straight.

• Yakitori: Literally means "Grilled Chicken" (From the Japanese words "Yaki" which means 'Grill', and "Tori" which means "Chicken") Shops which sell Yakitori more often than not specifically specialize in the various parts of the chicken like the breast, thigh, cartilage, liver and gizzard, just to name a few.
• Robatayaki: Raw items which are usually displayed in front of the customer, which they then pick the items for the Chef to cook it in an open hearth grill, which is the key differentiating factor. More information about the definition can be found here.
• Kushiyaki: Originating from the Japanese words "Kushi" (Skewer) and "Yaki" (Grill).  Meats, vegetables, fish and other items are skewered and grilled over charcoal fire.
• Sumiyaki: Simply means "Charcoal Grill". A very wide spectrum of foods where Kushiyaki and Yakitori can be combined to fall within this category.

Most restaurants are generally not too uptight and strict about what they sell despite choosing to fall within a certain category, so consumers can get a wider variety of foods. The only common aspect of the four categories is that most of the items are grilled, but they also have other options like tempura and sashimi.


With that, now onto Kazu Sumiyaki proper.

Kazu Sumiyaki has been touted by some as "The Holy Grail of Sumiyaki" in Singapore. Located in the sleazy Cuppage Plaza (Don't worry. It's still safe and relatively quiet), a haven for the local Japanese population with its bars, massage parlours and authentic Japanese restaurants, both locals and Japanese people fill the restaurant to maximum capacity on a daily basis and it's almost impossible to get a seat by walk-in unless you are prepared to wait for 30 minutes and above. Demand for seats here are extremely high, and the crowds inside are a stark contrast to the otherwise empty mall outside. The place, according to the waitress, has been open for 20 years, and recently have just completed a renovation of their premises.

With such an accolade bestowed on them and the crowds which speak for themselves, I wasted no time in making my due reservation and got seats at the counter in order to watch the Chef in action. With raised expectations, I was worried that the food might not make the mark, But how wrong I was.

Shirako Ponzu (Milt/Sperm of Cod topped with Ponzu Sauce and radish)

Shirako. You either love it or hate it. I am glad to say that having conquered the psychological barrier of the idea of eating fish sperm a few years back, I now appreciate it for its creamy, smooth texture and the depth in flavour. Kazu did not disappoint. The milt was exactly what I expected it to be, save for a few veiny slivers. The ponzu sauce, citrusy and refreshing brought an important balance to qualify this as a wonderful starter for the meal.

Hotate Enoki Batayaki (Grilled whole Scallop with Enoki Mushrooms and Butter & Cheese Sauce)

Relatively heavy for a 2nd starter but not cloyingly so, their grilled scallop was fresh and the mushrooms with the sauce added a burst of umami, with the wedge of yuzu playing the role of cutting through the richness. Served warm, this was sublime.

Grilled Lamb Rack (Sea salt on the side)

A rather unusual start to the evening, our Sumiyaki adventure began with a bang. Take a rack of lamb, seasoned with salt and pepper, and grilled in the hands of a master, the lamb was juicy, smoky with none of that gamey smell and taste at all. This is a must order.

Bacon Kaki Yaki (Grilled Oyster wrapped in Bacon)

Oyster and Bacon with salt and pepper. It's a natural combination. A wonderful surf and turf skewer that gave me the best of both worlds. One piece of the oyster with bacon was about the size of a fishball, and the oyster was just waiting to ooze out all the umami goodness.

Tomato Bacon Yaki (Grilled Japanese tomato wrapped in Bacon)

Take a naturally sweet Japanese tomato, wrap it around in bacon (again) and grilled it over a carefully tended charcoal fire. Word of advice: Allow some time for it to cool, because when I ate it immediately, the tomato spurted hot scalding juices. But 3rd degree burns in my mouth aside, this was a wonderfully delightful item.

Kawa (Chicken Skin)

Chicken Skin. This is a no-brainer, must order dish at any respectable Kushiyaki/Sumiyaki establishment. Grilling the skin till all the fats have completely rendered out, it becomes totally crispy and savoury. Add a little more salt to your liking, and this is heaven in a stick. Few things in life are better. For Kazu, the Chef left this dish unseasoned so do not be afraid to add your own salt.

Foie Gras

Foie Gras on a stick. Why hasn't anyone thought of this before? Creamy, rich without the cumbersome veins usually present in lower grades of Foie Gras. At $6.50 a stick, this is a pretty good steal.

From left: 2 sticks of Buta Bara (Grilled Pork Belly) and 2 sticks of Tontoro (Fattier cut of pork belly)

You can't really go wrong with pork belly grilled with salt. This was slightly crispy, with a firm bite, albeit a little oily.

Hotate and Ebi Bacon Negi Yaki (Grilled scallop and Prawn wrapped with Bacon and leek)

This was a very popular dish which featured fresh seafood with once again, bacon and a leek which was grilled to perfection. The differing flavours and textures nicely interplayed with each other.

Tontoro Ringo (Fattier Cut of Pork Belly with Sliced Apples)

This is a dish unique to Kazu. To add some dimension to the sinful pork, the Chef includes sliced apples. When grilled, sugars inside the apples will start to caramelize and the juices from the apple will start to flow onto the pork and coat it. This was the dish I was looking forward to, and Kazu delivered duly.

Gyu Tan (Beef Tongue)

The beef tongue from Kazu possessed all the elements of a good beef with its deep and full bodied flavour. Another must-order especially for lovers of Beef Tongue

Other beef options not shown here include the US, Australian, and the Jo (Japanese) Wagyu.
I had the US and Jo Wagyu. Depending on your tolerance of beef marbling, the US Wagyu was decently tender and beefy with more bite, whereas the Jo Wagyu just burst with juices with a melt-in-your-mouth texture. 

Iberico Pork Rib

Concluding our meat massacre was the Iberico pork rib, a seasonal special item. It was grilled nicely but there wasn't really a unique aspect of it. The price is about $11 a rib so I would skip this and order something else instead. Good for a first time if you simply must have ribs, but otherwise, your money can be better spent on other items.

Yakiimo (Grilled Sweet Potato from Hokkaido. Butter used is also Hokkaido Butter)

While searching online, many proclaimed this as the best sweet potato they have ever tasted and labelled this as a "die-die-must-try item". It was very, very well executed but sadly I am not a sweet potato fan so I was unable to enjoy it as much as other Yakiimo fanatics. That said, I still finished it, skin and all. The Yakiimo here was spoon-tender, an effect usually only achievable by boiling instead of grilling, which really showcases the skills of the Chef. The specially imported Hokkaido butter was the key catalyst in bringing the Yakiimo to a whole new level. Sweet Potato lovers should not miss out on this at all.


*If you wish to have the Yakiimo, order it first before the rest of your dishes because it takes 1 hour to prepare.

Service was a little iffy at the start because I had booked my slot way in advance and upon arrival, I was made to wait for about 10 minutes before I was shown to a table, and waiting a further 10 minutes before I was allowed to move to counter seating where I originally requested. (Which was much more spacious, and with a view of how the food was prepared). But as the meal went on, the staff managed to cope better and pay more attention to the guests, occasionally putting in their recommendations and checking on us more frequently. Food arrived promptly and were at least warm, if not piping hot. The staff were courteous, polite and cheery. The occasional lack of attention and lapses of service is simply Kazu being a victim of its own fame, and shortage of manpower which is very common in the F&B industry.

Overall, Kazu Sumiyaki was simply an experience to behold. It encompassed everything essential about Japanese cuisine. Fresh items, cooked and seasoned simply in the hands of a master and keeping the customers coming every day. With a glass of Sapporo beer, this was a fantastic way to end a hectic day with just very expertly grilled, sinful but oh-so- wonderful skewered meats and dishes, which really reminded me of the time I went to a Yakitori bar in Tokyo and saw blue and white collars concluding an honest day's work with craft beers, great food and drunked chatters of laughter.

As I type this, I am still thinking fervently of the food, and I am already looking forward to my next trip there. Kazu Sumiyaki rewards the patience of their guests with flavourful grilled items. As the back of the staffs' T-Shirts in Kanji indicate: One Skewer to reach the Soul, they certainly touched mine and provided a very complete Japanese experience, replicating a scene in Tokyo which triggered so many happy memories of the times I spent in Japan.

This was my first visit, and definitely the first of many more to come.

Kazu Sumiyaki
#04-05, Cuppage Plaza

5 Koek Road

Open Daily:
1800 - 2200

Tel: 6734 2492

Reservations are highly recommended.