Setsuri, which means “made by nature”, pays homage to nature’s ingredients in its extensive grill menu featuring 4 classic Japanese grilling techniques- genshiyaki, warayaki, robatayaki and rogama.

Love omakase but do not have the luxury of time during lunch hour? SHUNSUI now presents diners with a selection of sumptuous kaisen don sets featuring decadent sashimi and chargrilled unagi on top of an indulgent omakase lunch course to make your day.

New cafe-izakaya concept by the same team behind Joo Chiat Oyster House serving scrumptious don, sando and shokupan by day, robatayaki and bar bites paired with premium sake by night.

A new retropop space which plays on an unique sushi-izakaya concept serving up aburi and charcoal grilled specialties from only $6.80. Look forward to a flaming selection of appetisers, sushi, maki, skewers, mains and desserts.

Calling all fans of beef lovers, you may have tried gyutan (also known as ox tongue) from Japanese Yakiniku joints or Sandaime Bunji, but here's a new restaurant you can get your gyutan fix! Gyutan-Tan, Singapore's first-ever gyutan specialty restaurant, recently opened its door along Tras Street, serving an array of gyutan dishes prepared by Head Chef Yoshiyuki Kuroshima and his team, allowing you to indulge without breaking the bank.

You may have heard of several kaiseki-style omakase joints like GOHO Kaiseki & Bar and Maetomo Restaurant, but here's another one you should add to your list of "restaurants to visit"- The award-winning Ken Japanese Restaurant! Helmed by the Head Chef, Ryo Endo, who has trained and honed his skills for 10 years in Miyajima and Hiroshima.