Where do I even start? Cuppage Plaza is a relic. It is dark. It is cramped. Most restaurants here do not survive the decade. Kazu Sumiyaki Restaurant has stood here for at least twenty-five years, located at unit #04-05, making its precise location easy to find. Kazu Sumiyaki has remained in the same unit in Cuppage Plaza for over two to three decades, a testament to its well-established presence.
It is run by Kazu San himself, who has over 20 years of experience as a skilled Japanese chef and has maintained the same high standards at his restaurant for over 30 years. He is a fixture. He anchors the space. Chef Kazu’s leadership style emphasizes a family-oriented working environment, with many long-tenured staff members.
I found myself in the area recently. I wanted an izakaya. I pulled out my phone and scrolled through the endless lists of new, modern concepts opening across the city. After ten minutes of searching online, I put my phone away. I walked straight back to Kazu.
Kazu Sumiyaki is open from Tuesday to Saturday, operating from 6 pm to 10 pm, and is closed on Sundays and Mondays.
I have been eating at this restaurant for a solid 10 years. I have dined here well over a hundred times. I keep returning because Kazu is the only izakaya in Singapore that is truly safe.
The izakaya scene here is chaotic and repetitive. Almost every kitchen serves the exact same food. You sit down and you know the script. You get the standard, greasy tori karaage. You get the predictable plates of farmed salmon and buri sashimi.
It is a lazy formula. Kazu is the exact opposite. It is driven entirely by the season. The menu changes constantly. You do not get a printed booklet. You get a chalkboard. It is handwritten in chalk by Kazu San. That board tells you what the market offered that morning. It tells you what the kitchen actually wants to cook. You order from the board. You trust the board.
Due to its popularity, reservations are typically essential at Kazu Sumiyaki. The booking process however do not need a credit card hold, but any changes or cancellations must be communicated in advance as reservations are reserved specifically for customers.
Kazu Sumiyaki’s Charcoal Grilled Actual Review
Let’s not waste time. Here is what is actually good.
The standard yakitori sticks are exactly what they need to be. They are not overly dramatic, but the quality is absolute. The charcoal work is precise—’sumiyaki’ refers to traditional Japanese charcoal grilled techniques, which are central to the experience at kazu cuppage. The heat is managed well, and the menu offers a variety of unique items, from classic skewers to seasonal specials that showcase the chef’s creativity and respect for tradition.
I always order the Nekubi. It is the meat taken directly from the chicken’s neck. How many yakitori shops even bother to source this cut? Very few. It requires careful, tedious butchery. The result is worth it. The Nekubi has a tight, muscular texture. It holds a significant amount of fat, including pork belly-style richness, which renders down over the white-hot charcoal. It crisps the edges while keeping the center incredibly moist and full of heart.
Chef Kazu is also known for his signature pairing of salt and shochu, designed to complement the grilled skewers. Clean execution. Clear intention. This interesting approach to seasoning and drinks enhances the overall dining experience.
The restaurant is celebrated for its skillful grilling techniques and unique menu items. Kazu Sumiyaki has influenced the local appreciation for charcoal-grilled meats and contemporary Japanese small plates. The loading of flavors and textures makes each dish a memorable experience.
Seasonal Stuff at a Traditional Izakaya is Rare.
This season, the chalkboard listed bamboo shoots. Takenoko. They were boiled simply with a handful of wild spring vegetables and served with a delicate sauce. Guests are invited to discover the authentic and ever-changing offerings at Kazu Sumiyaki, where each visit brings something new to explore. I have eaten at Kazu over a hundred times.
This was the first time I have ever encountered this specific dish. The shoots were remarkably juicy. The sauce bound the wild vegetables together without masking their natural, sharp bitterness. Miso is also featured as a key ingredient in some of the flavorful starters or accompaniments, enhancing the depth of traditional Japanese dishes. It was entirely balanced. This was my favorite dish of the night. This dish shut me up for a moment.
The restaurant features a seasonal menu that changes to highlight different ingredients and flavors throughout the year, ensuring a fresh dining experience.
For example, a sophisticated tofu dish topped with uni and a wasabi dressing sometimes appears, showcasing the variety and elegance of the menu. I did not expect much, but the first bite corrected me fast. Wow. They snapped cleanly under the teeth, releasing a sweet, earthy liquid that tasted exactly like the damp spring soil.
Tori from Japan?
Not everything was completely flawless. We ordered the Tori Steak, imported from Japan. The appearance was excellent, with skin blistered and charred deeply from the grill, carrying a heavy scent of smoke. However, the meat itself was a bit too chewy for my liking, lacking the soft, tender texture that makes other dishes more enjoyable to eat.
The taste was robust and smoky, but compared to other menu items, it was less refined and did not stand out. It demanded too much effort from the jaw, and the texture pushed back too hard. It was not a terrible plate of food, but it broke the rhythm of the meal. I would not order it again.
For those seeking a unique experience, Kazu Sumiyaki also offers chicken sashimi (a delicacy in Japan) where you can eat raw chicken served with garlic, ginger, onions, and soya sauce.
The Best is still from Japan
The meal recovered immediately with the seafood. The fish roe and the Komochi Ika were my next two favorites. The roe was naturally sweet. It was not overcooked. Kitchens often ruin fish roe by leaving it on the heat until it turns chalky, dry, and entirely unswallowable. Here, it retained its core moisture. It popped firmly against the roof of the mouth. Perfect. No notes.
Then came the Komochi Ika. It is a whole squid, grilled and stuffed completely with its own eggs. The execution was brilliant. The squid body was tender, yielding easily to the bite. The eggs packed inside provided a dense, rich, almost granular contrast to the smooth flesh. It was the best grilled ika I have ever tasted. The charcoal gave the skin a slight bitterness that cut right through the richness of the roe inside.
We finished with some sashimi. It was all right. It was fresh and served cold. If you compare it to the high-end omakase counters across Singapore, it is a plain jane. The cuts are standard. There is no elaborate aging process.
The presentation is entirely basic. But you do not come to Kazu for the sashimi. You come for the grill. You come for the mastery of the charcoal and the honesty of the seasonal board. Alongside the seafood, Kazu offers a thoughtful selection of drinks, including sake and other beverages, to complement the meal. Foie gras is also featured as one of the gourmet delicacies, adding a luxurious touch to the menu.
Finding a reliable izakaya is difficult. Most places rely on alcohol to make you forget the average cooking. Kazu relies on the food. It remains a constant. It does not chase trends. It simply serves excellent food, year after year. It might even be one of the best izakaya Singapore has to offer.
Good food needs no explanation. This was one of those meals that will leave you wanting to return. If you’re nearby, stop thinking and go. For more information or to make a reservation, visit the website or send an email to secure your spot.
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