Kyuu by Shunsui is the latest kid on the block on Keong Saik Road. The sashimi and robatayaki restaurant serves the freshest and best quality ingredients sourced from Japan, and robatayaki dishes that are presented with sauces painstakingly made to heighten the experience.

Kyuu is a sister restaurant of Five Nines and Kappo Shunsui at Cuppage
Plaza. The latter is lauded for the culinary skills of Chef Tomo Watanabe, who
led his Tokyo restaurant, Shunsui, to Michelin Guide’s Bib Gourmand fame
from 2015 to 2017.

Beautifully designed interior of Kyuu, to provide you a memorable dining experience. Counter seats are very popular and you can watch the chef in action.

GOLD CLASS DINING ON KEONG SAIK ROAD
‘Kyuu’, means ‘9’ in Japanese. The restaurant resides on the former premise
of Five Nines, and carries the same philosophy as its predecessor. Five Nines
was named after the finest form of gold, and Kyuu aims to deliver that same
gold standard in food and service.

Head Chef Issey Araki

Overseeing the restaurant is Head Chef Issey Araki, formerly from one
Michelin Starred restaurant Akasaka Tantei in Tokyo, Japan. Trained in the
art of Kappo and Kaiseki cuisine, he was first recruited by Chef Tomo for the
opening of Kappo Shunsui in Singapore. Displaying impressive knife and
charcoal grilling skills, Chef Issey was soon tasked to lead the opening of
Kyuu. The 27-year-old chef also has a puffer fish processing license to his
name.

 

TEN-COURSE OMAKASE MENU
The restaurant presents a tantalising ten-course menu, priced at $129++ per
pax – an exceptional price point given that the menu takes guests through
some very premium ingredients.

The meal starts off with three appetisers

Next, guests will be treated to an assortment of seasonal Sashimi. The
current seasonal menu includes tuna fatty belly, red snapper, salmon, sea
urchin, yellow tail, red shrimp, scallop and salmon roe.
At the heart of the menu is the robatayaki, where ingredients are grilled over
hot charcoal a la minute. While most robatayaki restaurants serve their grilled
items as is, Kyuu offers a different twist wherein each grilled item is served
with a special homemade sauce.

Guests will start with the grilled Egg Plant with sweet red miso sauce. The sweet red miso sauce blends well with the grilled egg plant, enhances the natural sweetness of the eggplant.

Followed by the mouth-watering Tuna Belly with truffle ponzu sauce. The truffle ponzu sauce cuts through the tuna belly and wet your appetite for more delicious courses to follow.

 

The next three dishes are the Big Sized Prawn with wasabi sauce; King Crab with vinegar and sudachi lime, and Fruits Tomato with Setouchi salt.

Big Sized Prawn with wasabi sauce. 

This big prawn grilled to perfection, not over cooked, and retained its natural sweetness. Eat it while its still warm and goes well with the wasabi sauce.

King Crab with vinegar and sudachi lime

Another of my favourite, King Crab grilled perfectly and retained its sweetness. Eat with a dash of vinegar and sudachi lime.

Fruits Tomato with Setouchi salt

Grilled tomato, looks cool on the outside but could be dangerously hot inside. Do not bite on the entire tomato straight away. Enjoy the sweetness of the tomato, perfect with a bit of Setouchi salt.

Kagoshima A4 Wagyu Beef aitchbone with red miso fond de veau (veal stock)

Last on the series of robatayaki dishes is the indulgent and juicy serving of Kagoshima A4 Wagyu Beef aitchbone with red miso fond de veau. Another of my favouite, top quality wagyu beef that tastes so good even if you eat it on its own.

 

Hokkaido Rice Nanatsuboshi covered with salmon roe

This is a must try, generous serving of salmon roe with Hokkaido rice.

WATCH THE VIDEO:

 

Guests will then be served a piping hot bowl of Miso Soup served with fresh
nori seaweed, and Hokkaido Rice Nanatsuboshi covered with salmon roe,
also known as ikura. The ikura, pre-soaked in a specially prepared dashi mixture, is generously poured over the rice bowl in front of the guests while the chefs chant “yoisho, yoisho” with much zest. The ikura is poured continuously until the guest says stop.

 

To end the meal, guests are served a scoop of Homemade Ice Cream.

 

Aside from the Omakase menu, guests can also order from an ala carte menu
that offers sashimi and other cold and hot appetisers, as well as charcoal
grilled and deep fried dishes. These can be enjoyed alongside an extensive
list of craft beers, umeshu, shochu, highballs, wines (red, white and sparkling),
champagne and close to 40 different labels of sake.
Kyuu is located 29 Keong Saik Road, Singapore 089136. The restaurant is
open from Tuesdays to Sundays from 6pm to 1am. The ten-course menu is
available until 9pm, but late night diners can order from an a la carte menu till
12am.

 

KYUU by Shunsui
29 Keong Saik Road, Singapore 089136
6221 7098
info@kyuu.sg
http://www.kyuu.sg
http://www.facebook.com/kyuubyshunsui

Business Hours: