Savour The Flavours Of Japan: Setsuri Ishinomaki Unveils 4 Japanese Grilling Styles At Guoco Midtown
Setsuri Ishinomaki, the latest concept under Ishinomaki Group, is one of the new restaurants in Guoco Midtown food hub, along with MASHI NO MASHI and Dal.Komm Coffee. Setsuri means “made by nature” and the restaurant pays homage to nature’s ingredients in its extensive grill menu featuring 4 classic Japanese grilling techniques- genshiyaki, warayaki, robatayaki and rogama.
Complementing Setsuri’s authentic grill experience is a fine selection of cold and hot appetisers, mains such as futomaki, donabe and more, as well as a curated shochu collection of over 50 labels.
Genshiyaki
Genshiyaki is the “most primitive cooking method” passed down from ancient Japan. Ingredients such as seafood are strung on bamboo skewers shoved in a bed of mokuhai (wood ash) specially imported from Kagoshima.
Savour delectable dishes such as L>R: Grilled Prawns with Seafood Sauce ($12 per piece) and Gindara Saikyo Genshiyaki ($38) cooked around charcoal fire.
Warayaki
Originating from Kochi prefecture, warayaki celebrates the traditional art of “straw roasted cooking”. The burning straw (imported from Kochi prefecture) bolsters a fierce fire which results in fast and even cooking of the ingredient, retaining the tender and juicy centre of meat and fish. Additionally, the cooked meat such as Wagyu Wara Tataki ($48) exudes a unique, underlying hint of smokiness from the burning straw.
Wagyu Wara Tataki
Robatayaki and Rogama
Robatayaki is an ancient grilling method that originated with Japanese fishermen who burned charcoal to cook their lunch daily. In modern robata-style kitchens like Setsuri, ingredients are cooked over binchotan charcoal which produces very high temperature without flames and gives the grilled food a unique earthy aroma. Rogama refers to grilling over charcoal in a hearth kiln- furnace made of specially made heat resistant bricks. The meat juices and flavours are retained with the radiant heat stored in the bricks.
Experience the magic of binchotan cooking with dishes such as Thin Beancurd with Natto & Blue Cheese ($12), traditional Chicken Skewers ($10 for 2 sticks) such as Tsukune (minced chicken balls), Kawa (grilled chicken skin) and Yakitori (grilled chicken thigh and leek).
Appetisers & Donabe
Complement your dinner drinks with a variety of appetisers such as L>R: Iburigakko ($10), Mentai Dashi Maki Tamago ($14), Toyama Dried Hotaru Ika ($10) (dried firefly squid) and Salmon and Ikura Yukke ($24).
Setsuri Ishinomaki also offers delicious Japanese claypot rice (donabe) featuring quality Japanese rice and seasonal ingredients such as Salmon and Ikura ($38), Unagi and Burdock ($38) and Crab Meat and Mushroom ($55).
Shokado Lunch Bento
Fancy a sumptuous lunch in the CBD area? Get the Shokado Lunch Bento- options include Seasonal Shokado ($38), Nigiri ($48), Tendon ($45), Wagyu Don ($78) and Ishinomaki’s signature Chiraishi-don ($38).
Source: Setsuri Ishinomaki
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Look forward to a delightful outlet-exclusive menu (available from 8 November 2024) featuring signature sweets alongside innovative new offerings such as 3-piece Warabimochi Hot Matcha Set (for dine-in only), earthy Kuromitsu Soft Serve and three new warabimochi drinks.