Unlike the usual Japanese yakiniku restaurants which use beef, The Hitsuji Club at Boat Quay uses Australian, grain-fed lambs that are 6 to 8 months old. And it’s super delicious.
Jimoto Ya, China Square Central: Hokkaido Ebi-Tonkatsu Ramen Created by Michelin-Starred Chef Nobumasa Mieda
Jimoto Ya at China Square Central boasts of a ramen creation by a Michelin-starred chef using prawn and pork broth.
Tengawa at Millenia Walk is the first restaurant in Singapore to specialize in Japanese white curry, prepared using fresh Hokkaido milk.
Sushi Mitsuya at Tras Street serves outstanding sushi at prices lower than other top tier sushi-ya.
Sabar at Japan Food Town, a portmanteau word of saba and bar, serves AMAZING mackerel.
Kuro Izakaya at Suntec uses a Japanese imported Kosei Charcoal Grill, which utilizes infrared waves to focus the charcoal heat on the food without drying it.
Yonpachi Gyojo 四十八漁場, UE Square: By the Same People Behind 美人锅, New Izakaya Gets Sustainable Seafood From 48 Ports Around Japan
By the same people behind Tsukada Nojo which serves collagen hotpot 美人锅, the popular Yonpachi Gyojo with more than 20 outlets in Japan has arrived in Singapore.