The Place Opened few weeks ago this month, Kyuu by Shunsui is the latest restaurant to open at the ever vibrant dining scene of Keong Saik Road, just a few doors down from Wine and Chef. The restaurant is a sister restaurant of Five Nines and Kappo Shunsui at Orchard’s Cuppage Plaza, helmed by Head Chef Issey Araki, formerly from one Michelin Starred restaurant Akasaka Tantei in Tokyo, Japan. The sashimi and robatayaki restaurant has a casual space with predominantly counter seats where you get to watch the chefs in action. It is currently only opened for dinner, with set menu from 6 to 9pm while an a la carte menu is available from 9pm onwards till 12am.
The Food We tried the Ten-Course Omakase Menu (S$129++ per person), which is quite value for money in our opinion. We started with a trio of appetisers – Fresh Fig With Sumiso (Mixture Of Miso, Rice Vinegar And Sesame Paste), Home Made Sesame Tofu Covered With Starchy Sauce And Wasabi and Soft Simmered Duck Topped With Home Made Miso.
Next up was the sashimi, which is one of the good value elements on this Omakase menu even though it is really just a slice of each. I tried at least seven types of sashimi here, a freshly sliced combination of Tuna Fatty Belly, Red Snapper, Salmon, Sea Urchin, Yellow Tail, Red Shrimp, Scallop, Salmon Roe.
On to the robatayaki, one of the highlight is the accompanying sauce with each robatayaki item. We had six of the charcoal grilled items – Egg Plant With Sweet Red Miso, Tuna Belly With Truffle Ponzu Sauce, Big Size Prawn With Wasabi Sauce, King Crab With Vinegar And Sudachi Lime, Fruits Tomato With Setouchi Salt; and the Kagoshima A4 Wagyu Beef Aitchbone With Red Miso Fond De Veau.
My Favourite of the lot is the King Crab With Vinegar And Sudachi Lime. It is a very generous portion of the crab which was sweet on its own even without the sauces. I appreciate that it was fairly easy to extract the crab meat here, though I would also recommend dipping it in the vinegar and lime sauce which accentuates the sweetness and freshness of the crab meat.
The prawn with wasabi is another giant size serving, though the wasabi sauce could have been more punchy.
For the Kagoshima beef, I had high expectations for this but it didn’t come across as one of the highlights at the end of the meal. With Japanese Wagyu beef, I expected a higher marbling and juicer meats but this version wasn’t rich enough for me.
The last savoury dish of the Omakase Set is the Hokkaido Rice Nanatsuboshi Covered With Salmon Roe served with Miso Soup With Fresh Nori Seaweed. The focus is really not the rice, but the endless pouring of the ikura by the chef till you say stop. If you love your ikura, the trick is probably to request for the large bowl of rice. You get to choose the size of your rice – small, medium or large; part of the omakase set, with no price differential between the sizes.
Dessert for us was the Home Made Matcha Ice Cream served with red bean.
Rants Given the counter seatings, the kitchen (and chefs) seem slightly detached from diners. It could be that they were focused and busy in preparing our food, but a little more interaction with diners would have made the dining experience a more memorable one.
Will I Return Again? For the location and ambience, the Omakase set is really good value for money given the portion and quality ingredients served. The restaurant competition along Keong Saik is stiff, but Kyuu by Shunsui is one we would consider returning soon again.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 3.5/5
Overall Experience: 4/5
Kyuu by Shunsui
29 Keong Saik Road
Tel: +65 6221 7098
Tuesdays to Sundays: 6pm to 1am
Closed on Mondays
Ranted by The Ranter