{"id":46447,"date":"2017-08-02T07:15:32","date_gmt":"2017-08-01T23:15:32","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=46447"},"modified":"2017-10-20T23:27:36","modified_gmt":"2017-10-20T15:27:36","slug":"ginza-rokukakutei-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/08\/02\/ginza-rokukakutei-singapore\/","title":{"rendered":"Ginza Rokukakutei, Odean Towers: Osaka Michelin-starred Japanese Kushikatsu Restaurant Now in Singapore"},"content":{"rendered":"

\"\"In place of the defunct Han kushikatsu Restaurant<\/a> at Odeon Tower springs another kushikatsu restaurant,\u00a0Ginza Rokukakutei<\/strong>. First established in 1980, the flagship store at Osaka received one Michelin star in 2009, and every year after that. The success of the outlet spawned a second one at Ginza, Tokyo. And now the team at Ginza has been transplanted to Singapore.<\/p>\n

Helmed by Chef\u00a0Hideyuki Tanaka\u00a0who has\u00a015\u00a0years of experience, Rokukakutei offers kushikatsu or Japanese deep-fried skewers of meat, seafood and vegetables. Most of the ingredients are imported from Japan. They only serve omakase<\/strong>, which changes based on the chef’s selection of ingredients: 10 skewers or 15 ($118++) or 20 ($134++).<\/p>\n

\"\"“Rokukaku” means\u00a0six senses: the five human senses and the sense of creating.\u00a0Tei\u00a0means\u00a0torch, a word chosen by Chef Hideyuki Tanaka\u2019s master in hopes that many people will gather around and be drawn to this torch.<\/p>\n

What is the difference between kushikatsu and tempura? Both are deep-fried but tempura does not come in skewers. It does not use panko (bread crumbs). And you dip tempura in a light\u00a0tentsuyu sauce (made from dashi broth, mirin rice wine, and shoyu) OR you sprinkle salt on it. Kushikatsu, on the other hand, is always presented as skewers. It uses panko and it is served straight or with a dense tonkatsu sauce.<\/p>\n

\"\"But at\u00a0Rokukakutei, they serve kushikatsu with 6 sauces and condiments, none of them tonkatsu sauce. How do you know which one to dip? Look at where the skewers are pointing. In the first photo, the angel prawn\u00a0<\/strong>points at the salt-and-pepper. In the second, the\u00a0wagyu beef<\/strong> points at the red wine sauce. Of course, these are merely recommendations from the chef, and you can dip your stick in other sauces.<\/p>\n

\"\"The skewers lie on a piece of bread which absorbs excess oil, although there is none. That’s because they spin the skewers after deep-frying to get rid of the oil, like the centrifugal force of a washing machine. #FoodScience<\/p>\n

\"\"Eating is about experience, and I only have two points of reference to mark Rokukakutei: defunct\u00a0Han Restaurant<\/a>\u00a0which stood at the exact location of Rokukakutei, and Kondo<\/a>,\u00a0\u00a0a 2-Michelin-starred tempura restaurant at Ginza Tokyo. Compared to Han and Kondo, I felt that Rokukakutei is boring.<\/p>\n

\"\"Don’t get me wrong. Rokukakutei serves very fresh and excellent skewers. None is greasy, all are crisp. The batter traps the heat within, steam rises when the skin breaks. The\u00a0scallop<\/strong> is so fresh that shreds of it come off as you nibble. The\u00a0green peas croquette<\/strong>, their signature, is sweet on its own, and, when you dip it in salt, it gives a complexity, a gestalt, bigger flavors than its sum of parts. The\u00a0chicken breast with mountain “caviar” tonburi<\/strong> is tender and piquant. The standard is high.<\/p>\n

\"\"But like a sushi omakase, the omakase here progresses from light to heavy flavors, and, by the end of 15 sticks–the last three being Japanese yam<\/strong>, sticky rice with shrimps<\/strong>, and cheese<\/strong>–the flavors are too heavy and the omakase set becomes boring. Everything becomes one big blur.<\/p>\n

These are the areas the restaurant can improve on:
\n-give a rice dish at the end of the meal. This is usual for omakase, and it signals the meal has ended.
\n-In between skewers, give palate cleansers or soups or cooked dishes to break the monotony.
\n-End the omakase with a high. When the meal ends memorably, people will remember the restaurant. Right now,\u00a0the excitement of the first few skewers plateaus out towards the end.<\/p>\n

\n
Ginza Rokukakutei<\/strong>
\n331 North Bridge Road #01-04, Odeon Towers, Singapore 188720
\nTel: +65 6266 1077
\n4pm-11pm
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 7\/10
\nPrice: 5.5\/10
\nAmbience: 6.5\/10<\/p>\n

\n

You may be interested in…
\n–The Hitsuji Club, Boat Quay: Hokkaido BBQ and the Silence of the Lambs\u00a0<\/a>
\n–Birders \u9e1f\u4eba, Tras Street: Cup Sake and Yakitori Made Accessible by Celebrity Adam Chen<\/a>
\n–Shoukouwa \u5c0f\u5eb7\u548c, One Fullerton: The Little Known Two Michelin-Starred Restaurant<\/a>
\n–Tempura Kohaku \u5929\u3077\u3089\u7425\u73c0 @ Eat at Seven, Suntec: Super Shiok Tendon or Tempura Rice Bowl<\/a><\/p>\n

\n

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

Ginza Rokukakutei at Odean Towers serves kushikatsu and has a Michelin-starred background from Osaka. 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