Kurama Robatayaki Tsukune (S$8), served with a raw egg.

Experience Traditional Japanese Barbecue At Kurama Robatayaki

Kurama Robatayaki Chicken Wing (S$6).
Kurama Robatayaki Chicken Wing (S$6).

Never judge a book by its cover. Hidden behind the quirky Yoi Sake Bar (colourful cardboard Shoguns and all) is the traditional and intimate Kurama Robatayaki. Visitors are greeted with a plethora of fresh produce, from cubes of Wagyu Omi beef, seasonal Mackerel Pikes to plump Kuramoto tomatoes – all straight from Japan. You can look at a menu, or simply, pick and choose from the inviting ingredients right before you. From there, the Chef will personally slow-grill the items over a charcoal fire with such care and intricacy, you can’t help but watch on in awe.

Kurama Robatayaki Scallop (S$30).
Kurama Robatayaki Scallop (S$20).
Kurama Robatayaki Lychee Ham (S$6).
Kurama Robatayaki Lychee Ham (S$12).

Usual items include the chicken wings, skewers and pork bellies, but I urge you to give the Lychee Ham (S$12) a try. The ingredients may not be as fancy as air-flown scallops from Japan, but it is a great way to start your meal at Kurama. Here, each bite dances between the sweet and savoury, ideal with a sip of sake.

 

Kurama Robatayaki Tsukune (S$8), served with a raw egg.
Kurama Robatayaki Tsukune (S$8), served with a raw egg.
Kurama Robatayaki Tsukune (S$8), served with a raw egg.
Kurama Robatayaki Tsukune (S$8), served with a raw egg.

While most would gravitate towards the seafood options, the Tsukune (S$8) is sure to surprise. The seemingly simple chicken patty hides within it chopped up soft bones, making each bite a savoury delight. Though, I must admit, being able to watch the Chef put his heart into each plate sure adds on to the experience of each dish.

The Chef at Kurama Robatayaki prepares a grilled Sanma a.k.a. Mackerel Pike.
The Chef at Kurama Robatayaki prepares a grilled Sanma a.k.a. Mackerel Pike.
Kurama Robatayaki Sanma a.k.a. Mackerel Pike.
Kurama Robatayaki Sanma a.k.a. Mackerel Pike.

The current Fall season introduces Sanma (Mackerel Pike) into the menu. It is quite a treat, and definitely one of the best from Kurama. The fattiness of the fish makes each mouthful meltingly tender, with an added smokiness thanks to the charcoal fire. Fresh, and simply done, those who are adverse to the usual fishiness of the mackerel fish would have no problem savouring this dish.

Kurama Robatayaki Grilled Chicken.
Kurama Robatayaki Grilled Chicken.
Kurama Robatayaki Garlic Fried Rice.
Kurama Robatayaki Garlic Fried Rice.
Kurama Robatayaki Wagyu Omi Beef Cubes (S$27)
Kurama Robatayaki Wagyu Omi Beef Cubes (S$27)

The menu also includes the quintessential Garlic Fried Rice to go with their Wagyu Omi Beef Cubes (S$27). As with the other dishes, the chef takes careful care to slow grill the beef cubes to medium rare perfection. Those wanting a more affordable option to go with their main can look forward to the Grilled Chicken.

Kurama Robatayaki Grilled Sweet Potato (S$11).
Kurama Robatayaki Grilled Sweet Potato (S$11).

The start of desserts come off the grill in the form of their Grilled Sweet Potato (S$11) that’s served with a chunk of butter. Not much is done to prepare the sweet potato. It is as sweet as candy, and the butter boasts it with an inviting aroma and creamy texture.

Kurama Robatayaki Gooseberry Panna Cotta.
Kurama Robatayaki Gooseberry Panna Cotta.
Kurama Robatayaki Peach Bavarois.
Kurama Robatayaki Peach Bavarois.
Kurama Robatayaki Hojicha Creme Brûlée.
Kurama Robatayaki Hojicha Creme Brûlée.

There are also other signature desserts off their food menu, including the Gooseberry Panna Cotta and Peach Bavarois. But, what left an impression on me was the simplest looking of them all – the Hojicha Creme Brulee. Served in a cup with nothing else, it won the table over with its robust burst of toasty tea flavour. The only qualm I have is that Kurama did not have a bigger serving of it.

Kurama Robatayaki
Millenia Walk
9 Raffles Boulevard
#02-07
Singapore 039596
+65 6341 9668

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