Kinki Restaurant + Bar @ Customs House - Celebrating 15 Years with a Throwback Menu

Kinki Restaurant + Bar marks 15 radical years in Singapore’s dining scene with its bold identity and innovative approach to Japanese cuisine. Known for reimagining Japanese comfort food into addictive new classics, Kinki continues to push boundaries while staying rooted in tradition.

This March, the restaurant brought back five of its well-loved creations as throwback à la carte dishes, offering diners a nostalgic yet exciting experience. I had the opportunity to sample three of these throwback dishes — Unagi Scallop Maki, Prawn & Spicy Tuna Maki, and Kinki Okonomiyaki—along with a few other menu highlights.

Unagi Scallop Maki 3.5/5

The Unagi Scallop Maki ($33) is a deep-fried maki roll featuring succulent unagi and scallops, complemented by house-made unagi sauce. Unlike traditional maki, this version has a tempura coating, giving it an additional crisp exterior. While the textures were enjoyable, the flavours could have been more pronounced to elevate the dish further.

Prawn & Spicy Tuna Maki 3.5/5

The Prawn & Spicy Tuna Maki ($28) offers a twist on the traditional spicy tuna roll by incorporating tempura prawn for a satisfying crunch. The spicy tuna mayo mixture adds a creamy element, but I wished for a more robust kick in the spice level to enhance the overall experience.

Kinki Okonomiyaki 3/5

Another throwback dish, the Kinki Okonomiyaki ($32), features classic okonomiyaki ingredients such as shredded cabbage, seafood, and streaky bacon. The dish is topped with bonito flakes and shredded nori but is served atop toasted bread, giving it a pizza-like presentation. Personally, I was not a fan of the bread base, which felt like a cost-cutting measure. I would have preferred a more traditional okonomiyaki with an abundance of shredded cabbage holding everything together.

Spicy Buffalo Katsu 1/5

We regretted ordering the Spicy Buffalo Katsu ($32). The katsu itself was very dry, and the spicy buffalo sauce was overwhelmingly spicy, making it difficult to appreciate the pork. Unfortunately, we were unable to finish this dish.

Buta Kakuni Claypot 4/5

Our favourite dish of the night was the Buta Kakuni Claypot ($35). This slow-cooked braised pork belly rice is served in a claypot with a perfectly poached egg. The pork belly was well-infused with the rich braised sauce, resulting in a melt-in-the-mouth texture. Every bite was packed with umami, making it a comforting and satisfying dish.

Matcha Lava Cake 2.5/5

To end the meal, we tried the Matcha Lava Cake ($15). While the matcha flavour was rich and distinct, the cake itself was denser than expected. Additionally, the pairing of matcha with goma (black sesame) ice cream felt mismatched, leaving us unconvinced by the flavour combination.

Kinki Restaurant + Bar continues to impress with its creative approach to Japanese cuisine, but this throwback menu had its highs and lows. While the Buta Kakuni Claypot stood out as a must-try, some dishes, like the Spicy Buffalo Katsu, missed the mark. Nonetheless, Kinki remains a vibrant spot for those looking to enjoy a fun and unconventional take on Japanese classics in a stylish setting.

Note: This is an invited tasting.


Kinki Restaurant + Bar
Customs House
70 Collyer Quay
#02-02
Singapore 049323
Tel: +65 83636697
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Walk to destination. Journey time about 8 minutes. [Map]

Tora-San @ The Centrepoint - Celebrates 1st Anniversay with April Promo: FOC For The 4th Bowl

Nestled in Centrepoint Orchard, Tora-San specialises in Chirashi and Donburi, offering a menu that blends traditional flavours with modern innovation. This April, celebrate Tora-San's 1st Anniversary with an exciting offer - get the 4th bowl for free!

With a wide variety of rice bowls, such as Chirashi Don, Bara-Chirashi Don, and the popular Kaisen San, there's no better time to sample their specialties.

Tora-San Signature Chirashi Don 4/5

We tried the Tora-San Signature Chirashi Don ($24.90), a bowl that delivers the best of everything. It features three types of fresh, thickly sliced sashimi, sweet prawn, ikura and unagi, making it a satisfying medley for any seafood lover.

Mount Fuji Kaisen San 4.2/5

A personal favourite and their best-seller, the Mount Fuji Kaisen San ($26.90) impresses with its generous portion. Topped with shredded snow crab, fresh scallop and ikura, the bowl also contains freshly diced sashimi, including octopus, paired with crunchy cucumbers. The balance of textures and flavours makes this a standout dish.

Salmon Ikura Don 4/5

Simple yet indulgent, the Salmon Ikura Don ($31.90) was my dining partner's top pick. This bowl brims with fresh salmon sashimi and ikura, generously covering the rice beneath. It's a classic combination that never disappoints.

Una Tama Don 4/5

We were recommended the Una Tama Don ($24.90), which features a thick slice of unagi and tamago on a bed of house-speciality Japanese braised rice, finished with a drizzle of rich kabayaki sauce. The rice was the star of the show! Flavoured with hidden pieces of pork, it evoked the comforting taste of Chinese 'ba-zhang.' While the unagi was tender, we would have loved a touch more char for added smokiness.

Beyond unagi, Tora-San also offers a tempting selection of Buta (pork) Don, including the Truffle Buta Don and Mentaiyaki Buta Kashira Don. Made with Spain Iberico Barriguera and priced from $18.90, the buta don can be upgraded to flavourful braised rice for an additional $2.90.

Don’t miss this limited-time promotion, available from April 1 to April 30, 2025.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Tora-San
The Centrepoint
176 Orchard Road
#03-44
Singapore 238843
Tel: +65 8013 2232
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11am - 3pm, 430pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Go to ground level. Exit the buidling. Cross the road and turn right on Orchard Road. Walk to destination. Journey time about 5 minutes. [Map]

KA-MON @ Resorts World Sentosa - Three Traditional Japanese Grilling Techniques Under One Roof

Nestled within Resorts World Sentosa, KA-MON is the latest venture by celebrated Chef Hal Yamashita. It promises an authentic yet innovative Japanese grilling experience. What sets KA-MON apart is its integration of three traditional grilling techniques — irori, robatayaki, and warayaki — all within a single restaurant. It reminds me of Setsuri Ishinomake, which also embraces multiple grilling styles under one roof, showcasing the depth and versatility of Japanese cuisine.

Our meal began with an Amuse Bouche — a delightfully crisp fried fish paired with pickled vegetables in a sweet and sour sauce. The pickles' vibrant acidity perfectly balanced the fish's richness, making it a refreshing and appetising start.

Wagyu Beef Tartare 4.8/5

The Wagyu Beef Tartare is a reimagined take on Yukke, seasoned with soy, garlic, sesame, and gochujang. The quail egg yolk, resting atop the finely diced wagyu, added a luscious creaminess. Mixing everything together and scooping it up with the accompanying crisp papadam created a harmonious blend of sweet, savoury, and umami flavours.

Organic Egg & Ikura 4.5/5

One of the standout dishes was the Organic Egg & Ikura, a decadent layering of Ajitsuke Tamago, briny ikura, and luxurious Hokkaido uni. This dish offered a symphony of textures — from the silky yolk to the creamy sea urchin and the signature pop of salmon roe — all heightened by the sharp, fresh heat of wasabi.

Sakoshi Bay Oyster 4.2/5

Seafood took centre stage with the Sakoshi Bay Oyster, a prized delicacy from Hyogo Prefecture. Grilled over robatayaki until just 80% cooked, the oyster was then glazed with shio kombu butter and topped with a fragrant crumble of garlic, ginger, and shallots, enhancing its natural oceanic richness.

Tuna Wara Tataki 4.5/5

The Tuna Wara Tataki featured Big Eye Tuna, sustainably sourced from Australia's East Coast. Unlike traditional charcoal grilling, this dish was kissed by straw fire, resulting in a gently charred exterior while preserving the buttery, raw centre. The subtle smokiness complemented the bright ponzu sauce, thinly sliced myoga, and crisp garlic chips, perfectly balancing smoke and freshness.

Irori Grilled Jumbo Tiger Prawn 4.2/5

The Irori Grilled Jumbo Tiger Prawn was a prime example of traditional grilling techniques. Skewered and slow-grilled over charcoal in the irori style, a method dating back to the Jomon period, this dish showcased the prawn's natural sweetness and succulence. A touch of Maldon sea salt and a squeeze of lemon were all that was needed to highlight its pure, briny essence.

Aged Breast of Duck 4.8/5

For meat lovers, the Aged Breast of Duck was a revelation. Dry-aged for at least five days, the duck was slowly grilled over robatayaki to a perfect medium-rare, resulting in crisp skin and tender flesh. It was accompanied by burdock root purée for an earthy depth, while the spicy romaine and apple salad added a touch of sweetness and crunch, echoing the balance found in Korean BBQ and Japanese yakiniku.

Coriander Salad 4/5

One of the most polarising dishes on the menu is the Coriander Salad — a love-it-or-hate-it experience. Tossed in a white soy vinaigrette and topped with crispy fried sakura ebi and fragrant bawang goreng, the salad delivered a bright, herbal crispness that might not be for everyone but certainly intrigued the palate.

Saba Donabe 4.2/5

The meal culminated in the Saba Donabe, a tableside performance where rice was cooked in a traditional claypot over grilled fish bone dashi. Depending on the daily fresh catch from Nagasaki, our version featured grilled saba, which was folded into the rice at the tableside. The result? It is a deeply comforting dish with fluffy grains and crisped edges served with miso soup for a satisfying finish.

Mont Blanc "Flower" 4.2/5

To end on a high note, we were served the Mont Blanc "Flower", a delicate yet indulgent dessert. The chestnut mousse, piped atop a crisp French meringue, was paired with mikan yuzu jelly, creating a beautiful contrast between nutty richness and citrusy brightness. It felt like we were enjoying two desserts in one, perfectly encapsulating French pastry finesse and Japanese flavour precision.

With its seamless integration of traditional Japanese grilling techniques, premium ingredients, and meticulous execution, KA-MON at Resorts World Sentosa offers a one-of-a-kind Japanese grill experience in Singapore. Chef Hal Yamashita's expertise is evident in each dish, which celebrates both the purity of ingredients and the artistry of grilling. Whether you're a fan of seafood, premium meats, or comforting rice dishes, KA-MON delivers an elevated dining experience that is both exciting and deeply satisfying.

Note: This is an invites tasting.


KA-MON
(Opposite Resorts World Station) Resorts Word Sentosa
Hotel Michael
Level 1
Tel: +65 6577 6448/6688
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Website
Nearest MRT: Harbourfront (CC, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Resorts World station. Alight at Resorts World station. Walk to destination. Jourrney time about 10 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - Breathes New Life with New Kappou Master Chef Kawaii Hideki

Nestled within a charming black-and-white heritage bungalow, Ki-sho (葵匠) has long been revered for its artful approach to Japanese fine dining. With the arrival of Head Chef Kawaii Hideki, boasting over 30 years of experience, the restaurant now presents an elevated kappou-style omakase experience, showcasing the finest seasonal ingredients prepared with precision and finesse. Guests can select from a 7- or 8-course lunch menu (starting from $168) or an 8- or 10-course dinner menu (starting from $268), promising a meticulously curated gastronomic journey.

Kabusecha - Hot Tea & Tea Leaves in Ponzu Sauce 3.5/5

I had the pleasure of indulging in the 8-course Omakase ($268++), which commenced with Hot Tea accompanied by 3-day-aged Tea Leaves in Ponzu Sauce. This was my first time consuming tea leaves in this manner, and the experience was intriguingly refreshing. The tea leaves offered a slightly earthy and umami-laden bite, brightened by the citrusy ponzu.

Sakizuke - Kegani 4.5/5

The Sakizuke (appetiser) featured Kegani (hairy crab) with Tomato Jelly. The crab's natural sweetness was uplifted by the lightly tangy and refreshing tomato jelly, creating a well-balanced and delicate starter.

Otsukuri - Seasonal Sashimi 4.5/5

Moving on to the Otsukuri (sashimi course), an exquisite selection of seasonal sashimi graced the plate: Seabream, Belt Fish, Akami, Otoro, and Monkfish Liver. Each piece exemplified pristine freshness, with the Otoro standing out for its meltingly rich and buttery texture. The monkfish Liver, often referred to as the "Foie Gras of the Sea," provided a creamy, umami-packed indulgence.

Kinki with Fukahire and Ebi Imo 4.5/5

The Kinki with Fukahire and Ebi Imo followed, featuring Rock Fish paired with Shark Fin and Shrimp Taro. The dish was a soothing, warm delight, adding a comforting touch after the refreshing cold courses.

Charcoal-grilled Freshwater Eel with Eggplant 4.5/5

The Charcoal-Grilled Freshwater Eel with Eggplant showcased perfectly grilled eel lightly glazed with a sweet yet balanced sauce, allowing the eel's natural flavours to shine. The lack of soft bones in the eel added to the enjoyability of each bite. The accompanying eggplant was also cooked to a delightful texture.

Cod Sperm in Tonkatsu Broth 4.5/5

A surprise highlight was the Cod Sperm in Tonkatsu Broth. Typically served with ponzu sauce, the creamy shirako was instead paired with a deeply savoury tonkatsu broth, creating a silky and comforting soup-like experience that I personally preferred over the usual ponzu preparation.

Charcoal-grilled A5 Omi Wagyu 4.2/5

For the meat course, the Charcoal-Grilled A5 Omi Wagyu was grilled over charcoal, allowing diners to appreciate its full-bodied flavour and marbling. The beef was accompanied by five distinct condiments — Marinated Black Miso, Snow Salt, Freshly-Grated Wasabi, Marinated Barley, and Deep-Fried Garlic — offering different flavour profiles to suit individual preferences.

Saba Donabe 4.8/5

The Saba Donabe served as the carbohydrate dish to round off the savoury courses. The fragrant, fluffy rice, mixed with mackerel, was packed with complex yet comforting flavours, further enhanced by housemade pickles and a side of soup. A sprinkling of ikura added a satisfying burst of briny umami in each mouthful.

Warabi Mochi 4/5

For dessert, the meal concluded with a duo of sweets — Seasonal Fruits and Warabi Mochi — offering a light and refreshing end to the omakase experience.

Seasonal Fruits 3.8/5

With Chef Kawaii Hideki's refined techniques and deep understanding of Japanese gastronomy, Ki-sho continues to impress with its elegant, ingredient-driven omakase experience. The kappou-style dining allows guests to fully appreciate each dish's precision, artistry, and finesse, making this a must-visit destination for those seeking an authentic yet elevated Japanese dining experience in Singapore.

Note: This is an invited tasting.


Ki-sho
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Ganko Sushi @ Penang Road (Dhoby Ghaut) - Welcome Chinese New Year with $98 14-Course Omakase

Ganko Sushi, situated on Penang Road near Dhoby Ghaut, is the brand’s first foray into Southeast Asia. Since its arrival in Singapore a few years back, the restaurant has consistently maintained its hallmark quality by flying in fresh ingredients from Japan up to three times weekly.

Diners can choose between counter seating to observe the chefs at work or more traditional table seating, ideal for gatherings.

14-Course Omakase 4/5

Celebrate the Year of the Snake with Ganko’s meticulously crafted 14-Course Omakase ($98/pax), available for lunch and dinner.

Appetiser

The omakase began with an Appetiser of lightly torched Chutoro drizzled in Ponzu Sauce and garnished with radish.

Sashimi

The Sashimi course presented a selection of Salmon, Golden Eye Snapper, Flounder, and Monkfish Liver in a sweet sauce. While the cuts weren’t the finest we’ve encountered, they were considerably fresh.

Palette Cleanser

Next was the Chawanmushi with Ikura, a Palette Cleanser. It was lightly seasoned with pops of ikura, mushroom and prawn.

Fried and Grilled

Fried and Grilled offerings followed, including Grilled Eel, Tempura Lotus, Shiso Pepper, and Tempura Sea Bream. My dining companion and I thought it was a pity that the tempura batter was slightly thick and under-seasoned.

Chilled Dish

The Chilled Dish served thick-cut aburi Amberjack on dashi soy sauce, paired with tender turnip and sweet red pepper.

Sushi - Tai

Sushi - Aji

Sushi - Otoro

The Sushi course featured Tai, Aji topped with ginger and green onion, and Otoro, with each piece offering well-balanced flavours.

Mid-way through the Sushi course, we were served with a hot bowl of Miso Soup to accompany.

Sushi - Bara Gunkan

Sushi - Hotate

The Sushi lineup continued with a Bara Gunkan, a blend of salmon, sea bream, and prawn topped with ikura, and a lightly torched Hotate dressed in sweet soy sauce and a hint of yuzu kasho for a refreshing hit.

Seasonal Dessert

Dessert rounded off the meal with a seasonal medley of Apple, Pear, Muscat, Strawberry Jelly, and raspberry sauce, offering a simple and sweet end to the feast.

Reservations are highly encouraged to be made by reaching them at +65 8828 2280.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Ganko Sushi
9 Penang Road
#01-01
Singapore 238459
Tel: +65 8828 2280
Facebook
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Nearest MRT: Dhoby Ghaut MRT (CC, NE, NS Line)

Opening Hours:
Daily: 1130a, - 230pm, 6pm to 10pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk to Penang Road. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]