Food Review: Akanoya Robatayaki At Orchard Rendezvous Hotel | Revamped Interior & New Omakase Menu
The Place I was surprised to learn that Akanoya Robatayaki located at Orchard Rendezvous Hotel (where Unkai & White Marble restaurants are) has been around for 15 years and I only managed to check it out this month for the first time. The Japanese restaurant which specialises in Robatayaki-style cuisine went through a revamp last year, where there is an open-concept counter seating arrangement where diners could catch the kitchen action, a bar section for casual drinks, and also regular tables if you are in small groups or prefer dining privacy.
The Food Other than a la carte dishes on its menu, there is also omakase option where I had their newly launched Spring Omakase Menu (S$228++) for dinner.
Here are the courses I had in sequence:
Spring Snacks – Tama Miso, Cherry Tomato, Pave
Some appetisers to start and my favourite bit has to be the crispy toast topped with chutoro.
Skewers – Omi Gyu, Duck Tsukune, Chicken Oysters, Okra
A good variety of meats to showcase the Robatayaki-style of Akanoya, my favourite is definitely the very well-marbled and succulent Omi Wagyu beef. The duck tsukune is also quite good as it comes with egg yolk where the minced duck meat tastes even better when it is mixed with the egg yolk.
Yaki Yasai – Bulb Onion, Brocollini, Brussel Sprouts
I love the charred flavours of the assortment of vegetables here.
Tartare – A5 Omi Gyu, Uni, Cavier, Hokkaido Milk Bread
An indulgent bite-size tartare toast here which is full of umami expectedly.
Karubi – A5 Omi Gyu Short Ribs, Nanohana
This thinly sliced grilled Wagyu beef tastes even better when it is dipped in the accompanying light sauce. It is served with crispy tempura vegetable and grilled vegetable.
Kaisen – Turban Shell or Kara Hotate
This course is a choice of either Scallops with miso crispy bacon and shiso sauce; or the Turban Shell which is a type of sea snail where its meat is surprisingly tasty along with a flavourful broth within the shell.
Kai – King Crab Leg, Kombu Butter, Smoked Ikura
I did not expect myself to love this dish so much. I love the buttery toast which goes so well with that fresh and sweet Alaskan king crab meat.
Okayu – Seafood Porridge
The last savoury course of the meal is this comforting bowl of porridge cooked with the essence of fish bones and crab jus. So good!
Satsumaimo – Peach, Chestnut, Ginger
For dessert, I had Teochew ‘orh nee’ inspired Sweet potato with butter
Rants As a Robatayaki restaurant, I thought that the dining experience would be enhanced if more courses in the omakase are presented in such a way where the dish is passed to the diners via the wooden board. For my meal, it is only the skewers course which is presented in this traditional fashion.
Will I Return Again? There are not many Robatayaki-style Japanese restaurants in Singapore and Akanoya Robatayaki is worth a try.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
#01-01 Orchard Rendezvous Hotel
1 Tanglin Road
Tel: +65 6732 1866
Tuesday to Saturday: 12pm to 2:30 pm, 5:30pm to 1:30am
Monday & Sunday: 5:30pm to 10:30pm
Ranted by The Ranter