Tuesday, October 24, 2017

Ginza Rokukakutei @ Odeon Towers - One Michelin Starred Japanese restaurant From Osaka Opens Its First Overseas Outlet In Singapore


One Michelin starred Japanese restaurant Ginza Rokukakutei from Osaka has launched its first overseas outlet in Singapore. The new outlet in Singapore is helmed by Chef Hideyuki Tanaka who has 15 years of experience. Ginza Rokukakutei offers kushikatsu - Japanese deep fried skewers of meat, seafood and vegetables. This type of cuisine is regarded as one of Osaka's soul food.


The restaurant offers two different menus - 1) Omakase Skewers and 2) Kushiage + Selected Wines Marriage. The Omakase set ($148) features 20 skewers that showcases a medley of meats, seafood and vegetables, a veggie bowl of fresh, steamed and boiled greens; homemade pickle, fruit agar gelatin and bread. There is also Omakase set for 10 skewers ($98) and 15 skewers ($125). Guests with smaller appetites can request to stop at any time and the bill will be based on the number of skewers consumed.


The Kushiage + Selected Wines Marriage menu ($288) comes with 15 skewers, veggie bowl. a glass of champagne, 2 glasses of white and red wines. Homemade pickles, fruit agar gelatin, bread, dessert and espresso are also included.

Tiger Prawn 4.5/5

Our first skewer is the Tiger Prawn skewer. The deep fried tiger prawn coated with the light panko, did not steal the limelight of the crunchy prawn but instead provided an enjoyable contrast in texture.

Wagyu Beef 4.2/5

The second skewer I had is the Wagyu Beef. Surprisingly, even after deep fried, the meat still remained tender and juicy inside. By the way, the chef will place the skewer such that it will be pointing to the recommended sauce to go with the ingredient. If it is not pointing to any of the 5 sauces, that means you can have it on its own.

Scallop 4/5

Croquette of Green Peas 4.2/5

Next I had the Scallop and Croquette of Green Peas. The sweet scallop skewer is recommended to go with the ponzu. An interesting skewer is the croquette of green peas. The green pea paste is rolled into shape, coated with panko and deep fried. I would cautious to be careful when consuming the skewer, as it can be quite hot inside. If you do not want to burn your tongue, I would recommend you to let it rest for a while before eating.

Chicken Breast and Perilla Leaves with Mountain Caviar "Tonburi" 4/5

Things got a little more exciting with the Chicken Breast and Perilla Leaves with Mountain Caviar "Tonburi". This is the first skewer that is not as naked as the rest I have eaten so far. It actually came with a topping that did not overpower the tender chicken breast but complemented it.

Shirobuta Pork Loin from Kagoshima with Onions 3.8/5

Pork if not done right can be quite tough but the Shirobuta Pork Loin from Kagoshima with Onions remained succulent and paired excellently with the red wine sauce. However,  I am not a fan of the onion inside.

Octopus 4/5

Ginko Nuts and Snap Peas 3/5

Moroccan Green Beans 3/5

Next we have the Octopus, Ginko Nuts and Moroccan Green Beans skewers. Not sophisticated, just simplicity with a light coat of panko to appreciate the natural flavour and texture of the respective ingredients.

Autumn Salmon with Pickled Chrysanthemum 4.2/5

I think Rokukakutei needs to have more of these skewer with topping such as the Autumn Salmon with Pickled Chrysanthemum. It not only provides a more complex combination of flavours, it also create eagerness and excitement for diners to look forward to for their next stick.

Pike Conger and Japanese Mushroom "Matsutake" 4/5

Next, I had the Pike Conger and Japanese Mushroom "Matsutake" skewer. As you may have noticed, the stick is point away from the sauce. Instead I was given a slice of lime to squeeze onto it to add a little zest to the finishing.

Cocktail Shrimp and Green Pepper 3/5

The Cocktail Shrimp and Green Pepper is probably the only skewer that you get to see the ingredients, and not being coated with panko. Pretty in presentation, it does look very appetizing. Except for the deep fried crispiness, it does not quite excite me compared to the rest.

Lotus Root and Beef Shin Meat with Curry Flavour 4.2/5

I thought the Lotus Root and Beef Shin Meat with Curry Flavour is yet another of those monotonous skewers I had earlier but it has an element of surprises underneath the coat of panko and crunchiness of the lotus root. The curry flavour from the beef shin meat definitely suits the local palate.

Cuttlefish and Herring Roe on Kelp topped with Sea Urchin 4.5/5

The Cuttlefish and Herring Roe on Kelp topped with Sea Urchin is definitely luscious. Pop it into the mouth and get a burst of flavours. Once again, Rokukakutei needs to consider introducing more of these variety of skewers with topping onto their omakase menu.


At Rokukakutei, there is no rice or noodle on the menu. To ensure customers feel full after their omakase meal, bread with smoked cheese is served.

Japanese Lake Smelth Fish 4.5/5,  Chinese Chives Wrapped with Pork Belly 3/5

Next I had the Japanese Lake Smelt Fish and Chinese Chives Wrapped with Pork Belly. The smelt fish may looks tiny on the skewer, it actually has a very enjoyable meaty bite to it. However for the Chinese chives wrapped with pork belly skewer, it actually tasted quite thick and doughy.

Chicken Breast Seasoned with Sesame Paste wrapped in Konnyaku 3/5

Homemade Tofu 4.5/5

The next two skewers are the Chicken Breast Seasoned with Sesame Paste wrapped in Konnyaku and Homemade Tofu. While the chicken breast is tender and juicy, didn't quite fantasy the combination of sesame paste in it. Saying that, the homemade tofu is really yummy. The play of textures, simply melted my heart, just like the softness of the tofu. 

Japanese Sweet Potato "with Honey Brandy 4/5, Cheese 4.2/5

The last two skewers I had is the Japanese Sweet Potato "Narutokintoki" with Honey Brandy and Cheese. Similar to having dessert in the last course, the Japanese sweet potato provided the sweet note to wrap up the meal. For cheese lovers, you will enjoy the cheese skewer made of 4 different types of cheeses - gruyere, parmesan, cheddar and mozzarella.


Food is pretty good at Ginza Rokukakutei and it definitely brings something different to the Japanese cuisine dining scene in Singapore. However it can be quite a monotonous experience sitting through the omakase dinner with 20 skewers. It needed to bring some excitement and arouse the diners expectation for each skewer. One suggestion is to introduce more topping pairings to their skewers.


Odeon Towers
331 North Bridge Road
Singapore 188720
Tel: +65 62661077
Nearest MRT: Raffles City (EW Line, NS Line)

Opening Hours:
Mon-Fri: 6pm - 11pm
Sat: 5pm - 11pm
(Closed on Sun)

1) Alight at City Hall MRT station. Take Exit A. Walk to junction of Bras Basah Road and North Bridge Road. Cross the road to Carlton Hotel. Walk down North Bridge Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to junction of Bras Basah Road and Victoria Street. Cross the road to Carlton Hotel. Turn left and walk down Victoria Street. Turn right onto Miller Street. Walk to destination. Journey time about 6 minutrs. [Map]

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