Akanoya Robatayaki & Bar @ Orchard Rendezvous Hotel - A Revamped Robatayaki Experience with a $48++ Lunch Set

Nestled within the Akashi Group, Akanoya Robatayaki, a renowned Japanese bincho grill restaurant, has unveiled a fresh chapter in its culinary journey. After 8 years of serving delectable robatayaki dishes, the restaurant underwent an extensive transformation, modernising its space to provide an enriched dining encounter. This makeover added more booths, private rooms, and a bar while keeping the central robatayaki dining counter intact. Simultaneously, as part of this renaissance, Akanoya Robatayaki introduced lunch service for the first time in its history. The Hirugohan Lunch Set, priced at $48++, presents an indulgent collection of 8 delightful dishes.

The Hirugohan Lunch Set ($48++) commences with a parade of 5 diverse appetisers, which vary daily to ensure a fresh experience. This initial array aptly reflects the restaurant's meticulousness and commitment to quality.

Sashimi 4.2/5

Additionally, an optional Sashimi course is available for an extra $20. Our sashimi ensemble spotlighted Maguro, Hamachi, and Salmon, each exhibiting the impeccable freshness synonymous with Akanoya Robatayaki.

Meat Skewer with Half-boiled Egg 4.5/5

Moving ahead, we savour the Meat Skewer with Half-boiled Egg. This creation boasts a unique combination of meat with soft bone, providing a captivating textural interplay. As the half-boiled egg complements the skewer, a delightful fusion of flavours emerges, evoking memories of a classic Singaporean breakfast.

You can also order a couple of cocktails from the bar to complement the lunch. If not, it also has a stellar sake list offers 30 to 40 selections of rare sakes carefully sourced from various parts of Japan

Grilled Japanese Vegetables and Mushrooms 4/5

Enhancing the culinary affair, Grilled Japanese Vegetables and Mushrooms come into play. These delectable bites, caressed by the bincho charcoal's essence, acquire a subtle smoky allure while retaining their inviting crunch.

Beef Croquette 4.2/5

Among the highlights of the lunch set is the Beef Croquette, a scrumptious creation that marries flavoursome, juicy beef with a crispy exterior.

Wagyu 4.2/5

The main course offers a choice between Wagyu and Cod. Opting for the Wagyu, diners are treated to marbling that translates to a heavenly blend of flavour and melt-in-the-mouth texture, an epitome of culinary delight.

Donabe 4/5

The finale arrives with the Donabe, where fragrant rice dances with sakura ebi and salmon roes. Each spoonful bursts with intricate flavours, crafting a memorable conclusion to the meal.

Dessert 4.5/5

As a final touch, a duet of Japan Melon and Nashi Pear provides a sweet epilogue, aligning harmoniously with the lunch's unbeatable value.

This splendid 8-course lunch set, priced at $48++, is not limited to weekdays. The offering extends its allure on Saturdays, providing an equally captivating afternoon escapade. Akanoya Robatayaki beckons all who seek a revitalised robatayaki encounter brimming with authenticity, innovation, and culinary finesse.

Note: This is an invited tasting.


Akanoya Robatayaki & Bar
Orchard Rendezvous Hotel
1 Tanglin Road
#01-01
Singapore 247905
Tel: +65 6732 1866
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 530pm - 130am
Sun-Mon: 530pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

15 Stamford by Alvin Leung @ The Capitol Kempinski Hotel Singapore - Unveils New Tropical Sunday Champagne Brunch

15 Stamford by Alvin Leung at The Capitol Kempinski Hotel Singapore announces the launch of their brand new Tropical Sunday Champagne Brunch. Held every Sunday, the brunch experience presents a buzzing atmosphere with live entertainment, thematic cocktails, and a wide variety of live stations serving modern Asian classics and mouth-watering grilled meats and seafood.

A highlight of any buffet spread is the cold seafood section. At 15 Stamford by Alvin Leung, guests have the luxury of feasting on the freshest Baby Lobsters, Tiger Prawns, Crayfish, Blue Mussels, Little Neck Clams and Seasonal Oysters, paired with unique condiment choices such as Thai assam vinaigrette, yuzu ponzu, cilantro and lime emulsion.

Sashimi lovers are in for a treat as they can indulge in a selection of the highest quality grade sashimi. The spread features tantalising options such as Tuna Akami, Hiramasa Kingfish, and Norwegian Salmon. Each piece of sashimi is a testament to the freshness and impeccable quality of the ingredients.

Various finest artisanal cuts grace the Charcuterie and Cured Fish Station. These include Beef Bresaola, Mortadella Bologna Pistachio and Jamón Ibérico De Bellota. Guests can also savour Hot Smoked Salmon and Smoked Haddock, both served with side options such as horseradish cream, Lilliput capers, marinated olives, and anchovies.

Save room for dishes from the Pasta & Noodles section. Make your own pasta with a choice of capellini, fettuccine or macaroni, to be cooked a la minute in sauces such as the luscious aged cheddar cheese sauce, Asian aglio olio with a mild spicy kick, classic basil pesto, decadent black truffle cream, and the fusion yellow curry cream. 15 Stamford's Signature Laksa will also be available in the noodles section for a bowl of rich, slurping goodness.

15 Stamford by Alvin Leung caters to a diverse range of taste preferences with its selection of local Asian delights. The inclusion of dishes like Sweet and Sour Prawns, Stir Fried Baby Kailan, Black Pepper Chicken, and a variety of dim sum items such as Siew Mai, Har Gow, and Chicken Char Siew Pau adds a delightful touch to the buffet spread.

The Tropical Sunday brunch would not be complete without Grill Carving and Rotisserie Spit Roast sections. Guests can look forward to succulent meats and seafood chargrilled to perfection. Pile your plates high with the Rotisserie Chicken, Hokkaido Pork Belly Char Siew, Angus Beef Rump Cap, Angus Beef Flank, and Angus Beef Ribeye freshly carved from the grill alongside spit-roasted Wild Red Snapper, Honey Glazed Ham, and Pasture Fed Lamb Leg. Amplify the flavours of the fork-tender meat with an array of sauces: adobo butter sauce, wood-smoked barbeque sauce, Asian chimichurri, Sarawak black pepper sauce, mentaiko hollandaise, and cilantro olive.

Round off the brunch on a sweet note with a selection of desserts. Guests can choose between three ice cream flavours: Chocolate Fudge, Thai Coconut, and Calamansi. There is also a Chocolate Fondue with roasted almonds, Valrhona chocolate balls, and seasonal fruits for dipping.

Not to be missed are the meticulously crafted treats such as Yuzu Meringue, Matcha Financier, Lemon Purple Velvet Mousse Cake, Pandan Fudge Cake, Assorted Macarons, and Peranakan Kueh.

Happening every Sunday, 15 Stamford by Alvin Leung's Tropical Sunday Brunch starts at $188++ with free-flowing cocktails, wines, beer, and Telmont Reservé Brut Champagne Brut; $218++ for Telmont Rosé Champagne; $248++ for a Billecart Rosé; or $268++ for Billecart Blanc de Blancs.

For booking enquiries, please contact +65 6715 6871 or email reservation.15stamford@kempinski.com. For more information, visit www.kempinski.com/singapore or follow them on Instagram for updates.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


15 Stamford by Alvin Leung
The Capitol Kempinski Hotel Singapore
15 Stamford Road
Singapore 178906
Tel: +65 6715 6871
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10.30pm

Direction:
1) Alight at City Hall MRT station. Take Exit A or D. Walk to traffic junction North Bridge Road and Stamford Road. Cross the road. Walk down Stamford Road. Walk to destination. Journey time about 5 minutes. [Map]

Unkai Sushi @ Orchard Rendezvous Hotel - 8 Course Summer Omakase Lunch Menu at $68++

Unkai Sushi at Orchard Rendezvous Hotel has unveiled a delightful summer culinary experience with 5-course lunch sets starting from $26 and a seasonal 8-course omakase menu priced at $68. We visited the 30-seater restaurant and opted for the 8-Course Summer Omakase Lunch Menu (舞 Mai), meticulously curated by Chef Eugene Lam, whose culinary expertise includes prestigious establishments like Hide Yamamoto, Ashino, and Sushi Mieda.

Appetisers4/5

The omakase lunch commenced with two exquisite seasonal appetisers. The first was a delightful Scallop paired with grapes, perfectly complemented by a sweet miso sauce. The refreshing combination of flavours was an ideal way to begin the meal. The second appetiser, served in a bowl, featured a medley of Seaweed and Shrimp dressed in an appetising vinaigrette, enticing our taste buds and whetting our appetite for the courses to come.

Sashimi 4/5

The sashimi course followed the appetisers, boasting thick and fresh cuts of Hon Maguro Akami (Lean Tuna) and Sea Bream. Each bite offered a clean and distinct taste, showcasing the quality and freshness of the ingredients.

Chawanmushi 4/5

The Chawanmushi, a traditional Japanese egg custard dish, was next to grace our palates. Smooth and silky, the chawanmushi was enhanced by the delightful popping savouriness of ikura, adding a burst of flavour to the delicate ensemble.

Gindara Miso Yaki 4/5

A standout dish from the omakase menu was the Gindara Miso Yaki, featuring black cod marinated and grilled with a miso glaze. The fish's tender, buttery texture paired harmoniously with the umami-rich miso glaze, creating an exquisite combination of flavours that left a lasting impression.

Sushi 4.2/5

The sushi course presented three delectable pieces: Flounder, Chu-toro, and Scallop. Each morsel was skillfully crafted, with seasoned rice and wasabi complementing the freshness of the fish. The sushi maintained a perfect rice-to-fish ratio, allowing us to appreciate the premium ingredients fully.

Magic Bowl 4.2/5

The following course was the mini chirashi don, where an upgrade option to the Magic Bowl for $38++ was available. We had the Magic Bowl, which featured a tantalising combination of minced tuna, ikura, uni, and abalone liver sauce, elevating the dish to a whole new level of indulgence.

Matcha Ice Cream 3.5/5

Finally, our 8-course omakase lunch concluded with a sweet note, a Matcha Ice Cream. Creamy and delightful, the matcha ice cream was a delightful conclusion to a value-for-money meal that left us thoroughly satisfied.

Overall, Unkai Sushi's Summer Omakase Lunch Menu (舞 Mai) was a delightful culinary journey through Japan's finest and freshest summer produce. Chef Eugene Lam's expertise shone through in each thoughtfully prepared course, offering a balanced combination of flavours and textures showcasing Japanese cuisine's essence. Whether you're a sushi enthusiast or a connoisseur of Japanese delicacies, Unkai Sushi's summer omakase menu promises a memorable and delightful dining experience.

Note: This is an invited tasting.


Unkai Sushi
Orchard Rendezvous Hotel
1 Tanglin Road
#01-10
Singapore 247905
Tel: +65 9634 8508
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11.30am - 2.30pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

Ganko Sushi @ Penang Road (Dhoby Ghaut) - Enjoy 1-for-1 Promotion on New Japanese Robatayaki Menu Till 31 July 2023

Ganko Sushi debuted in Singapore in late 2021, marking its first outpost in Southeast Asia, after successful operations of its 99 restaurants in Japan and 100th in Hong Kong. The restaurant takes pride in its attention to detail and the seafood ingredients' quality. Specially selected fresh catch is flown directly from Japan up to thrice a week to ensure optimum freshness.

Under the guidance of new Head Chef Koichi Matsuda, Ganko Sushi's menu sees a smoky twist with its new robatayaki offerings. The chef brings along with him rich experience from various stints in Michelin-starred restaurants in Japan.

Robatayaki translates to 'fireside cooking', with dishes done grilled. From now till the end of the month, diners can experience the new robatayaki menu with a 1-for-1 promotion on the equivalent value of dishes. Each table is limited to only one redemption per bill while stocks last.

Deluxe Sashimi Platter 4/5

We tried several of the restaurant's signature dishes before the robatayaki menu. While the Deluxe Sashimi Platter ($77) featured very fresh and thick slices, the price tag was considerably steep.

Shrimp & Vegetable Tempura 3.8/5

The crunchy Shrimp & Vegetable Tempura ($15) consisted of three prawns, lotus root, shiitake mushroom, seaweed and more. My dining companion and I found this a little oilier and more underseasoned than we would like.

Supreme Sushi Platter, 12 Types 4.2/5

We also had the Supreme Sushi Platter ($77) featuring 12 types of sushi, with selections such as negitoro, chutoro, ebi, uni and tamago. The ingredients were fresh, with a good rice-to-topping ratio. Note that wasabi is included by default, but you can inform the staff if you prefer without. They also offer platters of smaller sizes.

Large Asparagus 4/5

Moving on to dishes from the Robatayaki menu! Though the Large Asparagus ($10) from Nagano looked unassuming, the toasted almond slices and creamy mayo-based sauce hidden underneath paired nicely with its crunch. The portion leans small.

Shiitake Mushroom 4/5

The Shiitake Mushroom ($5) uses mushrooms from Gifu. These were minimally seasoned and grilled to a lovely juiciness.

Corn 4.2/5

One of my favourites was the Corn ($15) from Hokkaido which boasted a crisp texture and a delicate sweetness. The smokiness here was light.

Big Clam 4/5

I believe the Big Clam ($20) from Aichi was lightly seasoned, as it retained that natural 'ocean' saltiness and sweetness.

Potato with Butter 4.2/5

The simple yet satisfying Potato with Butter ($5) was a pleasant surprise. The slices of grilled potatoes from Hokkaido had thin, crisp skin, and they were fragrant from the smokiness and a good amount of butter. The addition of kombu bits elevated it with an umami touch.

Warabi Mochi 4/5

Dessert was a traditional Japanese dessert, the Warabi Mochi ($8).

It was served with nutty soybean powder and sweet brown sugar that you can add based on your preference on the sweetness level.

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
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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]

IKKOTEN @ Telok Ayer - Kyoto Kaiseki-style Omakase in Intimate 10-Seater Japanese Restaurant by Chef Brandon Low

Brand new along Telok Ayer Street is IKKOTEN, a Japanese Omakase restaurant helmed by Executive Chef Brandon Low. Chef Brandon has nearly 10 years of experience in Japanese cuisine and is now venturing into offering traditional Kyoto Kaiseki-style omakase.

IKKOTEN translates to "Paradise on Earth", and Chef Brandon hopes to bring the best quality of ingredients and flavours to his diners.

The 10-seater intimate restaurant space was intentionally designed to be clean and minimalistic, with carefully curated Japanese elements. I particularly value how diners can focus on the food in this space.

There is a lunch Omaksae from $88 catering to the working lunch crowd in the area. As for dinner, there is a 9-course Omakase ($198) and a 11-course Hana Dinner Omakase ($298). I had the opportunity to try the latter.

Sakizuke (Chef’s Appetiser): Sesame Tofu with Uni & Dashi Sauce 4/5

Our first course featured Sesame Tofu with Uni & Dashi Sauce, which uses homemade goma tofu. The seasonal Hokkaido sea urchin sits atop and adds a lovely briny creaminess.

Hassun (Seasonal Appetiser): Baby Sweet Fish Tempura 4/5

The seasonal appetiser, which featured Baby Sweet Fish Tempura, was a delight. Chef Brandon shared that he decided on this assortment of items to showcase a variety of flavours.

The sweet fish carried a slight bitterness, the summer fruit fig with egg miso and yuzu had a fun tangy sweetness, while the deep-fried broad bean stuffed with homemade fish cake and pickled vegetables topped with shredded bonito flakes had pleasing nuttiness, sharper tangy notes and savoury bites.

Suimono (Seasonal Clear Soup): Kyoto Clear Dashi Broth 3.8/5

Before moving into the sashimi, we were served a lighter course of greenling fish cooked in Kyoto Clear Dashi Broth.

Tsukuri (Seasonal Sashimi): Threeline Grunt Fish 4/5

Our first sashimi course was the Threeline Grunt Fish. Carefully grilled over binchotan charcoal, these slices were fresh and boasted appetising sour plum notes.

Tsukuri (Seasonal Sashimi): Otoro with Bubble Shoyu Sauce 4.2/5

Our next sashimi course was lightly aburi-ed slices of Nagasaki Otoro topped with a jiggly bubble shoyu sauce. The fatty cut of Otoro had a lovely smokiness infused within. It was a bit saltier than I'd liked with the unique shoyu, but I enjoyed how it was bursting with umami notes.

Chef’s Signature: Negitoro Crystal Waffle 4.2/5

Chef's Special was the Negitoro Crystal Waffle, a reimagined rendition of the classic negitoro and uni hand roll with elevated elements. It was topped with chopped bluefin tuna, Hokkaido uni and seaweed soy sauce on a piece of crunchy translucent rice cracker.

Yakimono (Seasonal Grilled Fish): Grilled Japanese Spanish Mackerel 4/5

The highlight here in the Grilled Japanese Spanish Mackerel dish was definitely its accompanying burnt egg sauce. It was such a unique touch which complemented well. Served on the side was pickled ginger flower, which served to clean your palette.

Takiawase (Seasonal Simmered Dish): Homemade Egg Tofu with Sea Eel 4/5

Next, we were served with the Homemade Egg Tofu with Sea Eel. This dish features in-season Anago topped on smooth egg tofu and a thickened dashi sauce made of kombu bonito. The additional touch of yuzu zest kept the savoury sauce more appealing.

Baby Abalone with Vinegar Jelly 4.2/5

While my dining companions had their beef course: Hay Smoked Charcoal A5 Wagyu Beef with Sesame Ponzu Sauce, Chef Brandon kindly helped replace mine with the Baby Abalone with Vinegar Jelly. The tender slices of baby abalone resulted from stewing for 6 hours. I enjoyed the gentle sourness in the vinegar jelly, combined with fresh yuzu zest and sweet micro tomatoes, which made this a refreshing palate cleanser before the donabe course.

Signature Donabe: Umami Cherry Blossom Shrimp Collagen Claypot Rice 4.5/5

The impressive Signature Donabe was one of my favourite courses. The claypot rice has Niigata rice cooked in a fish collagen dashi stock made from simmering fish bones for almost four hours. It was then plated with a spoonful of truffle caviar and a luxurious touch of 24K gold. Accompanying it was burnt miso soup and homemade pickles.

Mizugashi: Seasonal Fruits

Desserts were the classic Japanese Seasonal Fruits - Shizuoka Crown Melon, Kyoho Grape and Muscat Grape.

Matcha Pudding, Hojicha Tea

We also had a bittersweet Matcha Pudding and hot Hojicha Tea to complement the sweet fruits.

Matcha

I especially appreciated how we ended our meal with a hot cup of Matcha freshly whisked right before us.

Donabe Onigiri

Chef Brandon also carefully shaped the leftover claypot rice into Onigiri for my fellow diners and me to bring home. It was wrapped in bamboo leaves, and we were taught how to best reheat them to enjoy the next day. It was such a lovely thought!

I found their omakase's price tag steeper, but IKKOTEN is one to consider if you are looking for a traditional omakase with modern elements incorporated.

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.


IKKOTEN
86 Telok Ayer
Singapore 048469
Tel: +65 8666 9924
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Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street and walk to destination. Journey time about 3 minutes. [Map]