Kemuri @ Cuppage Plaza - Chicken-focused Yakitori Omakase in Elusive Japanese Restaurant

Kemuri might slip from your notice if you are not intentionally seeking its space. Nestled on the 4th floor of Cuppage Plaza, its unpretentious entrance is marked only by a modest doorbell. We were promptly ushered into the cosy 18-seater space upon ringing it, settling comfortably at 2 of the 10 counter seats.

Kemuri, the sibling establishment of the esteemed 5-time Michelin Plate recipient Kappo Shunsui, maintains its exclusivity by opening solely for dinner and presenting only an Omakase Menu ($99++/person) that is expertly curated by Chef Michio "Mitchy" Murakami.

The focus on chicken in its Yakitori courses is evident, showcasing top-tier seasonal ingredients imported from Japan. Complementing the Yakitori are appetisers, side dishes, rice and noodle dishes.

Assorted 3 Kinds Appetisers

Our course began with an Assorted 3 Kinds Appetisers consisting of a wedge of sweet fig, a slice of duck and asparagus wrapped in smoked salmon. The standout surprise was the utmost tender slice of duck.

Before starting on the Yakitori courses, we were introduced to 4 types of spice powders we could pair, including Yuzu Chilli, Japanese Black Pepper, Sancho Chilli and Seven Spices.

Tsukune 4.2/5

The Yakitori series kicked off with the Tsukune, delivering a delightful tenderness and well-balanced marinade.

Chicken Heart 4.5/5

Beyond the conventional chicken cuts, you can expect the more unconventional offerings, such as the Chicken Heart, which had a satisfying chew while being tender within.

Chicken Tail 4.8/5

This was one of the best Chicken Tail I've had in recent times. The skin on this was done wonderfully thin and crisp.

Salad of the Day - Chicken Salad 4/5

Before moving on to the next set of Yakitori, we enjoyed a refreshing palate cleanser of Chicken Salad with corn, edamame, chicken and a mildly tangy vinegar jelly.

Chicken Thigh 4.5/5

Grilled to a smoky char, the Chicken Thigh was juicy and tender, albeit a little salty

Lady Finger 4/5

A number of vegetables complement the poultry dishes. The crunchy Lady Finger was the first we had.

Chicken Neck 4.5/5

I’m not usually a fan of Chicken Neck, but Kemuri’s rendition was more than likeable with a light smokiness.

Grated Radish with Salmon Roe 4.2/5

I particularly appreciated the change-ups between the skewers, which kept the whole meal fun with variety. This Grated Radish with Salmon Roe came timely before the third series of Yakitori.

Chicken Gizzard 3.8/5

Of the various chicken parts, the Chicken Gizzard was among my least favourites due to its overly chewy texture.

Shiitake Mushroom 4/5

The simple-looking Shiitake Mushroom was grilled just right, with its juiciness locked in.

Chicken Drumstick 4.2/5

While the glaze was a little salty, like the Chicken Thigh we had, we still enjoyed the juicy Chicken Drumstick.

Uni Chawanmushi 4.2/5

The final non-Yakitori course of the night was the Uni Chawanmushi, smooth and tasty, elevated with fresh uni.

Chicken Soft Bone 4/5

Next was the Chicken Soft Bone, crunchy and seasoned with a generous hand of pepper.

Eggplant 4/5

The final vegetable feature was the Eggplant. I appreciated how lightly seasoned the vegetables were so as not to overpower them.

Chicken Liver 4.8/5

The Chicken Liver skewer claimed the top spot for me that night. The ultra-thin and crispy outer layer encased a melt-in-your-mouth inner texture. If not for how full I was at this point of the meal, I would have requested for another!

Chicken Wing 4.2/5

Our Yakitori course concluded strongly with the Chicken Wing. We thoroughly enjoyed the lightly charred, crisp exterior and similarly tender meat.

Duck Soba 4/5

The Duck Soba, a part of the meal with a choice between noodles and rice, featured soba noodles of decent quality. The standout was the impressively succulent slices of duck.

Minced Chicken and Egg Bowl 4.5/5

Between the 2 choices of mains, I'd definitely recommend the Minced Chicken and Egg Bowl more. The generous topping of minced chicken with the silky raw egg yolk was such a comforting combination. Make sure to give the bowl a good mix before digging in.

Our experience at Kemuri was memorable, particularly considering the price tag. Drop a WhatsApp message to them to make your reservation.

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.


Kemuri
Cuppage Plaza
#04-02
5 Koek Road
Singapore 228796
Tel: +65 9772 4300
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Nearest MRT: Somerset MRT (NS Line)

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

Direction:
1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Barood @ Tras Street - Modern Latin Indian Izakaya with Spiced Tapas and Inventive Cocktails

Barood has been hiding its culinary prowess for a year now, and it was high time I uncovered the gem at Tras Street above Revolver. This modern Latin Indian izakaya continues to push the boundaries with its spiced tapas and inventive cocktails, making every visit an exciting journey for the taste buds.

Sydney Spritz

Roma Amara

The evening began with a global tour of cocktails, each a liquid passport to a different destination. The Sydney Spritz ($24) and Roma Amara ($26) were our pre-dinner companions, setting the tone with their light and refreshing profiles.

Tostadas 4.2/5

We kicked off the 7-course Tasting Menu ($89/pax) with Tostadas that left us marvelling. These toasted tortillas were crowned with smoked aubergine, a seemingly humble ingredient that played a starring role. Even the aubergine sceptics among us were converted as the dish unfolded into a harmonious blend of flavours and textures.

Scallop Tart 5/5

The Scallop Tart, adorned with mango, chipotle, and curry leaf oil, was a delightful exploration of contrasts. The sweetness from the scallop shone through the layers of flavours. All encased in a crispy shell that added a satisfying crunch.

Goat Biryani Arancini 4.5/5

A highlight of the meal was the Goat Biryani Arancini, a delightful fusion of Italian rice balls with an Indian twist. Pulled goat, biryani, and pickle mayo were expertly combined, coated in breadcrumbs, and deep-fried to perfection. The result was a burst of robust Indian spices.

Mexican Kiss

Tokyo no Sumo

We didn't stop at one round of cocktails. We sipped on the Mexican Kiss ($26) and Tokyo no Sumo ($28) for the second act, each offering a unique taste journey.

Smoked Lobster Yakitori 4.8/5

One of the menu's stars was the Smoked Lobster Yakitori, featuring sweet and bouncy lobster skewered alongside smoked chillies and chipotle chutney. The lobster's freshness and the sauce's smoky richness made for an unforgettable pairing.

Malabar Pork Taco 4.2/5

The Malabar Pork Taco was an elevated take on the traditional al pastor. Amul Cheese and fruity mango elevated the seasoned and marinated pork, creating a symphony of fireworks in every bite.

Momo Calcutta 4/5

Served in a steaming basket, the Momo Calcutta presented plump dumplings stuffed with ginger chicken, accompanied by pea shoots. The dumplings were juicy, and the pea shoots provided a delightful textural contrast. Pairing them with the Goan sambal elevated the experience.

Bombay Creme Brulee 4/5

We concluded the feast on a sweet note with the Bombay Creme Brulee, which had its own twist. Fresh corn and saffron were added, introducing new dimensions to this classic dessert. The sweet corn brought a pleasant sweetness, while the saffron added an aromatic touch.

Barood continues to stand out with its innovative dishes and inventive cocktails. Here's to another year of delightful surprises from this Latin Indian gem.

Note: This is an invited tasting.


Barood
56A Tras Street
Singapore 078995
Tel: +65 96223410
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Wed-Sat: 5pm - 12midnight
(Closed on Sun to Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Okasa Sushi Bar by Daiyusan @ Launches Omakase Menu In New Outlet

Okasa Sushi Bar at Asia Square is opened by the same team behind Daiyusan, a highly popular Japanese restaurant in Tai Seng. Barely four months old, Okasa is working towards delivering one of the best omakase experiences alongside other speciality dishes, including mains and yakitori.

Snow Crab Chawanmushi

Our omakase dinner started with Snow Crab Chawanmushi. Topped with a juicy fried snow crab leg and vibrant Ikura, every spoonful of the egg custard was elevated with an interplay of textures met with bursts of umaminess.

Sashimi Mori

Our next course was Sashimi Mori (3 kinds) featuring Otoro, Hokkaido Scallops, Kue and Akami. Each of them was notably succulent with a mouth-filling texture. In particular, the Hokkaido Scallops were plump and sweet, and the Otoro captivated with a melting texture.

Amadai

Grilled Fish was the next course, featuring charcoal-grilled Amadai. Before grilling it over the charcoal, the fish was first deep-fried to crisp up the skin. It was served with housemade Haku Su jelly, which had a vinegary profile that provided a refreshing contrast to the fish.

Aka Ebi Sushi

Kuromutsu Sushi

Our next course comprised six kinds of sushi. Amongst all, Aka Ebi Sushi with Ikura stood out with an enjoyable interplay of texture and flavours resulting from a combination of sweet, smoky and buttery aburi Ebi and pops of briny ikura. Kuromutsu Sushi was memorable. Also known as the chutoro of the mutsu fish, Kuromutsu was divine with a good amount of fats, giving the sushi a rich texture.

Hay-smoked Salmon and Skipjack Tuna

What's next left an impression. House-smoked with hay, the Smoked Salmon and Skipjack Tuna was laced with hints of smoky hay notes that intrigued our senses. The smoked salmon was mouthwatering with a meaty texture.

Chef Mini Don

Luciously loaded with Negitoro, Uni, flame-seared Flounder fin, Otoro, and Ikura is the Chef Mini Don, which is probably one of the best I had. What enhanced the overall taste was the Otoro that had been lightly seared directly with binchotan charcoal, imparting a depth of smoky flavour that seamed the ingredients together harmoniously.

Truffle Tamago Yaki

Before dessert, Truffle Tamago Yaki is usually served. Interestingly, its sweet flavour profile acts like a palate cleanser. The tamago uses truffle oil instead of olive oil to achieve an earthy flavour. Hence the otherwise assertive flavour was subtle as it permeated the entire egg.

A5 Waygu Yakitori

We had the chance to try one of Osaka's specialities - A5 Wagyu Yakitori. Done yakitori style, the wagyu cubes were rich with beefy flavours. They were skillfully grilled to attain nicely charred edges, adding a touch of smokiness to the overall taste profile.

Red Bean Yokan

Our Omakase dinner ended with Miso Soup, followed by my favourite of all time! Our sweet was a red bean dessert - Red Bean Yokan. It looked so simple and rustic, yet it was pure deliciousness.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Okasa Sushi Bar
Asia Square Tower 2
12 Marina View
#02-16
Singapore 018961
Tel: +65 87855855
Instagram
Nearest MRT: Shenton Way (TE Line), Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Sat: 1115am – 3pm, 530pm – 930pm
(Closed on Sun)

Direction:
1) Alight at Shenton Way MRT station. Take Exit 3. Walk to destination. Journey time about 2 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit E. Walk to Marina View. Turn left onto Marina View. Walk to destination. Journey time about 3 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left and walk down Commerce Street. Walk to Marina View. Turn left onto Marina View and walk to destination. Journey time about 5 minutes.  [Map]

En Yakiniku @ Middle Road (Bugis) - New Japanese Yakiniku & Sake Bar Offering An Authentic Japanese BBQ Experience

Many yakiniku restaurants have opened around Singapore in recent months offering Japanese BBQ experience, ranging from affordable selections at coffeeshops to premium and rare meat cuts at full-service restaurants. En Yakiniku is one of the latest yakiniku concepts to be opened in Bugis. It takes over the now-defunct Captain K Seafood Tower.

While waiting for the rest of the group to arrive, we started with some snacks to munch on. We had the Grilled Dried Thread-Sail Filefish ($15.40), Grilled Dried Pufferfish ($15.40) and Deep-fried Sweet Shrimp ($5.40).

Grilled Dried Thread-Sail Filefish and Grilled Dried Pufferfish 4/5

Deep-fried Sweet Shrimp 4/5

The delightful snacks can double up as bar bites to complement the drinks.

Yakitori 3.5/5

Chawanmushi 4.2/5

If you don't have the patience to wait for the meat to be cooked or just want a quick meal, there are several cooked items on the menu, such as Yakitori ($12), Donburi and Chawanmushi ($3.40)

Prime Short Rib, Beef Chuck, Oyster Blade 4.2/5

Beef lovers can look forward to a good variety of cuts at En Yakinkiu. We started with three types of cuts, starting with the US Prime Short Rib ($28.90), US Beef Chuck ($17.90) and Oyster Blade ($17.90).

A4 Wagyu Ribeye, A4 Wagyu Striploin 4.5/5

There are premium cuts, such as the Miyazaki A4 Wagyu Ribeye ($54.90) and Miyazaki A4 Wagyu Striploin ($54.90), for their beautiful marbling, giving it the melt-in-the-mouth texture.

Gyu Tan 4.2/5

The more adventurous can go for the Gyu Tan ($21.90), which has a delightful crunchy texture once grilled.

Chestnut-fed Duroc Pork Belly 4/5

Spanish Pork Jowl 4/5

You need not worry if you are a non-beef eater. The Chestnut-fed Duroc Pork Belly ($15.90) and Spanish Pork Jowl ($15.90) are excellent options that are as satisfying as the beef cuts. In addition, the pork oil from the grilling emits a fragrant aroma enhancing the enjoyment.

Tiger Prawn 4.2/5

We even had Tiger Prawn ($22) from the seafood selection to complete the yakiniku experience at En Yakiniku.

Overall, I enjoyed the food at the En Yakiniku. The pricing and the quality of meats and seafood served it is reasonable. Some may argue that you can find cheaper options. I agree but compare the quality or how thinly these places sliced their meats.


En Yakiniku
Midland House
112 Middle Road
#01-00A
Singapore 188970
Tel: +65 62555744
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Nearest MRT: Bugis (EW Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk down Victoria Street to Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk down Queen Street to Middle Road. Cross the road and turn right onto Middle Road. Walk to destination. Journey time about 5 minutes. [Map]