A minimalist zen restaurant serving traditional Osaka-style kushikatsu, oden and sushi.
Deep‑fried skewers (kushikatsu) like tomato-cream cheese and eggplant-foie gras are the stars at this upscale establishment, though there’s also oden soups, sushi and sashimi crafted with fresh seafood flown in four times a week from Japan. The minimal and modern space is elegant too, all fitted out with pale wooden furniture, as well as a stunning kushikatsu counter made from Burmese teak.
The buzz: The latest Japanese restaurant to join the fold is this month-and-a-half-old upscale establishment housed in Odeon Towers.
The vibe: Minimal and modern, but still unmistakably Japanese. This 56-seater has a sushi counter, a main dining area, a private dining room, all fitted out with pale wooden furniture, as well as a stunning kushikatsu counter made from Burmese teak.
The food: Sure, there’s sushi and sashimi crafted with fresh seafood flown in four times a week from Japan and once weekly from Korea, but it’s Osaka specialty kushikatsu, deep-fried Japanese skewers, that’s the real star. Chef Seiichiro Arakawa is the man responsible for the amazingly light, panko-crusted goodness such as eggplant topped with foie gras and sprinkled with truffle salt, cherry tomato stuffed with cream cheese and topped with sundried tomato puree, and Omi sirloin. At lunch, you can get a set of seven sticks for $75, while kushikatsu omakase sets start from $120 for 10 sticks for dinner.
The drinks: Sake and shochu like Matsuno Midori (from $65/360ml) are supported by an ample wine list dominated by Old World offerings such as NV Pierre Paillard Grand Cru Brut (from $70/half bottle) and 2008 Cerbaiona Rosso di Montalcino ($135).
Why you’ll be back: The next time you’re craving some deep-fried goodness, head here instead of KFC. Plus, it’s no mean feat finding a kushikatsu specialist in Singapore.
Don't miss: Kushikatsu. It's one of I-S Magazine's 50 things to eat in Singapore before you die (2012).