{"id":43672,"date":"2017-01-20T07:40:13","date_gmt":"2017-01-19T23:40:13","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=43672"},"modified":"2018-03-12T14:28:42","modified_gmt":"2018-03-12T06:28:42","slug":"kuro-izakaya","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/01\/20\/kuro-izakaya\/","title":{"rendered":"Kuro Izakaya, Suntec: Ramen by Day, Izakaya by Night Using Kosei Charcoal Grill"},"content":{"rendered":"

\"img_1237\"By the same people behind the extremely\u00a0popular Japanese hotpot Suki-Ya, Kuro Izakaya<\/strong>, beside the taxi stand at the outside of Suntec tower 3<\/strong>, specializes in kushiyaki (BBQ skewers) and Japanese whiskeys. They use a Japanese imported\u00a0Kosei Charcoal Grill,\u00a0<\/strong>which utilizes\u00a0infrared waves to focus the charcoal heat on the food without drying it. When I asked if they import their ingredients from Japanese, they replied, “Even our plates are from Japan!”<\/p>\n

\n

LUNCH<\/strong><\/p>\n

Starting with $14++, the lunch sets<\/strong>\u00a0include ramen or donburi, which\u00a0are served with a starter and dessert to complete and complement the meal. The\u00a0Australian grain-fed beef ramen<\/strong> ($20) is popular and interesting because rarely is beef used in ramen. But we tried another popular\u00a0kuro pork ramen\u00a0<\/strong>($20), which is decent: a sweet, thick broth that isn’t oily, tender char siew, and nicely chewy noodles.<\/p>\n

\"img_1328\"If you’re not up for noodles for lunch, there are rice bowls such as\u00a0chirashi don\u00a0<\/strong>($18). The\u00a0miso buta yaki<\/strong>\u00a0don<\/strong> ($16) we tried was nice.<\/p>\n

Because their ramen are so popular and customers come in the evenings to ask for them, they decided to include ramen and donburi for dinner.<\/p>\n

\n

DINNER<\/strong><\/p>\n

\"img_1257\"I find some of their small plates quite costly, like\u00a0smoked ajitsuke tamago\u00a0<\/strong>($8), consisting of only half a “ramen” egg on a dollop of Hokkaido potato salad, and\u00a0onsen tamago<\/strong> ($12) which comes in a martini glass with shirakae noodles, yuzu, wasabi, and ikura. That said, they are not bad.<\/p>\n

\"img_1265\"There are many dishes that are good with their Kirin Ichiban frozen beer\u00a0<\/strong> such as the\u00a0kaki yaki<\/strong> ($15), grilled Pacific oysters with mentaiko. Unfortunately, the oysters are overpowered by the salty taste of mentaiko, and I couldn’t taste the sea of the oyster.<\/p>\n

\"img_1254\"Anything deep-fried is good for alcohol:\u00a0Tori karaage<\/strong> ($8) and kawa ebi<\/strong> (baby shrimps, $12).<\/p>\n

\"img_1284\"<\/p>\n

\"img_1273\"There are also “serious” slabs of meat such as the char-grilled miso Norwegian salmon<\/strong> ($16) and\u00a0grilled A3 wagyu\u00a0<\/strong>($38, above). But the best dish at Kuro Izakaya is naturally the\u00a0kurobuta pork jowl<\/strong> ($16, below), since the restaurant is\u00a0named after the prized hog kurobuta (black pig). It is marinated in shoyu mirin, so the fatty juices are mixed with a sweetness.<\/p>\n

\"img_1267\"The\u00a0kuro kushiyaki platter<\/strong> ($36) comes with 12 sticks. Although some are over-charred, the chicken skin<\/strong> is everybody’s favorite.<\/p>\n

\"img_1334\"Some restaurants are good because they serve excellent food. Some restaurants are good because there is an absence of terrible food. Kuro Izakaya belongs to the latter. The food all pass muster and I like the music here. They play jazz versions of top 40s, like this excellent version of “Bad Blood<\/a>.” It is a nice place to chill out after work.<\/p>\n

Kuro Izakaya<\/strong><\/a>
\n3 Temasek Boulevard, #01-604\/605, East Wing, Suntec City Tower 3, Singapore 038983
\nT: +65 6235 1066
\nfacebook<\/a>
\nM-Sat 11.30am-2.30pm, M-Th 5pm-10pm, F & Sat 5pm-11pm
\n\"\"<\/a><\/address>\n

Food: 6.5\/10
\nDecor\/Ambience: 7\/10
\nService: NA
\nPrice: 6\/10
\nOverall rating: 3.25\/4<\/p>\n

\n

You may be interested in…
\n–Yonpachi Gyojo<\/a>
\n–Izakaya Nijumaru<\/a>
\n–Shukuu Izakaya<\/a>
\n–Nobu-ya<\/a><\/p>\n

\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

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. 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