August 07, 2017

Ginza Rokukakutei @ Odeon Tower ~ One-Michelin Star Kushikatsu Restaurant From Japan Opens In Singapore!

We had a delightful fried-foodelicious kushikatsu evening at Ginza Rokukakutei Singapore!

Our little island is the first overseas outlet for one-Michelin star Rokukakutei which hails from Osaka, Japan. Helmed by Chef Hideyuki Tanaka who has 15 years of experience, its specialty is in kushikatsu or Japanese deep-fried skewers of meat, seafood and vegetables, which is regarded as one of Osaka's soul food.

Using mostly fresh premium ingredients imported from Japan, the skewered offerings are paired with artisanal sauces, and enjoyed omakase style.

If a meal of fried food are thought to be just a humble affair, it is certainly not the case here at Rokukakutei.

The intimate 40-seater restaurant grabbed our attention right at the entrance with an 8-seater bar and racks of wine on display. This is where we can imbibe a wide range of wines from champagne to bordeaux, as well as Rokukakutei limited wines from Austria, all personal favorites of Chef Tanaka.

While many of the open kitchen joints I've been to can be a theatrical experience watching chefs preparing food in a midst of frenzy activities, the atmosphere at Rokukakutei was totally zen-like. Noise was minimal, and we don't see many items crowding the kitchen counter either.

All the magic seemed to be happening behind the deep-frying station. I was imagining the chef's laser-like focus in getting the skewers perfectly done.

There are two different menu to choose from: Omakase Skewers ($134++) which features 20 skewers, and the Kushiage + Selected Wines Marriage ($288++) which includes 15 skewers, as well as champagne, white and red wines.

Homemade pickles, fruit agar gelatin, and bread are included in the price.

We had the latter set, each starting with a glass of champagne and a simple medley of fresh, steamed and boiled vegetables. Served without utensils, diners are encouraged to use their hands instead. This simple salad showcased the quality of Japanese ingredients very well. The corn and tomatoes had a candy-like sweetness, and texture of the raw white cabbage was light and crisp.

It was definitely a great opening to the other items that followed.

Each kushikatsu skewer was served to us carefully placed on a thin slice of bread with the tip of the stick pointing to the recommended sauce including lemon & mustard, shoyu, mustard with sesame, red wine sauce and Japanese salt & pepper.

If the bread was for soaking excess oil from the skewers, it happily did not serve much purpose as the skewers were not greasy in the first place. But the bread served my tummy very well. I ate it all up lol!

Depending on the menu choosen, diners can expect around 15 to 20 skewers. If you have a small appetite, you can request to stop at any time once you feel full. The bill will be based on the number of skewers consumed.

Again, I ate it all up lol! PinkyPiggu too.

We loved all the different skewers that was served to us, though to varying degrees, and we each have our favorites.

But the consensus was: All were executed brilliantly! The batter consistency was light, panko coating was airy and crisp, oil temperature was well-controlled resulting in zero sogginess or greasiness. Kudos to the chef's skillful hands and faultless technique.

The seafood skewers were the best!

Angel Prawn
, Scallop and Octopus were just some of the notable highlights.

The use of light panko (breadcrumbs) coating to protect the seafood from direct heat and harshness of frying oil allows the preservation of juices and delicate texture of the meat.

All the seafood served were spot on especially in terms of freshness.

I felt that the Chicken Breast & Perilla with Mountain Caviar "Tonburi" was one of the more interesting sticks.

The chicken breast was wrapped in perilla leaves and deep-fried, after which it was topped with a creamy sauce made of mountain caviar "Tonburi" which complemented the meat really well with its briny taste and pleasant mustard seed like texture.

Croquette of Green Peas was another favorite of mine. The amount of crust to ingredient ratio was ideal, and the natural sweetness of the green peas stood out beautifully.

Other skewers which we had were: Wagyu Beef, Moroccan Green Bean with Grilled Pork, Salmon topped with Pickled Chrysanthemum, Cocktail Shrimp & Green Pepper, Duck & Welsh Onion, Shiitake Mushroom stuffed with Shrimps, Browfish, Japanese Yam (Chicken wrapped in Konnyaku), Sticky Rice made with Small Shrimps, and Cheese.

As the menu is omakase which is subject to chef's selection of ingredients for the day, what you will get during your visit might not be the same as ours, so be ready to get surprised.

"Rokukaku" means six senses - sight, hearing, smell, taste and touch, and the sense of creating. "Tei" means torch, a word chosen in hopes that many people will gather around and be drawn to this torch.

Without a doubt, Rokukakutei's repertoire of kushikatsu creations appealed to our senses, and we were certainly drawn. This is deep-fried indulgence at its finest.

Ginza Rokukakutei Singapore
Address: 331 North Bridge Road, #01-04, Odeon Towers, Singapore 188720
Contact: +65 6266 1077
Opening Hours: Mon-Sat 4pm-11pm / Closed on Sun

Prices are stated in Singapore dollars and subject to 10% service charge & 7% GST. Information is correct at point of published date.

* Written by BFF, a guy who is desperately trying to find a balance while lost in the world of sights, sound and taste.
* Edited with additional inputs by PinkyPiggu
* Photos by PinkyPiggu

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