Omakase – the idea of sitting by a counter and waiting for a Japanese chef to surprise guests with plates of sashimi – is no stranger to many food-loving Singaporeans. However, things are done differently at Rokukakutei. Having established a name for itself in Osaka, Rokukakutei has expanded overseas, with Singapore as its first international venture. New in town, the one Michelin-starred restaurant offers an omakase experience that you’ll most probably not have tried, at least not in Singapore.
Instead of your usual sashimi plates, expect to be delighted by a myriad of Kushikatsu. Known to laymen as Japanese deep-fried skewers of meat, seafood and vegetables, Kushikatsu is regarded as Osaka’s soul food.
The chef’s signature spinning technique.
If you’re a Japanese food amateur like me, Kushikatsu (or deep-fried omakase) might not appeal to you. After all, everyone associates Japanese omakase with sashimi and not food skewers. But be assured, all your apprehension over Kushikatsu omakase will be dispelled after the first skewer.
We started off with the Angel Prawn skewer, covered in a thin layer of batter and fried to perfection. We are told every skewer is served with six types of accompanying sauce. The chef will present the skewer in a specific direction, indicating the recommended sauce that should accompany the dish.
One other dish that stood out on the Omakase menu is the Chicken Breast and Perilla with Mountain Caviar “Tonburi”. Most of us know that grilled chicken breast meat tends to be dry if overcooked. But true to its one-Michelin starred name, Rokukakutei somehow manages to grill the chicken while retaining its moisture. The accompanying caviar makes the dish even more flavorful and I didn’t need any sauce for this one.
Chicken Breast and Perilla with Mountain Caviar “Tonburi”
As a salmon lover, I couldn’t resist the Salmon with Pickled Chrysanthemum. Despite being deep-fried, the salmon meat did not disintegrate upon my first bite. And just like the rest of Kushikatsu, the batter that wrapped around the salmon was thin and crispy. It makes me wonder how Chef Tanaka does it. Perhaps it has something to do with his spinning technique?
Salmon with Pickled Chrysanthemum.
Rokukakutei offers two different omakase menus to choose from. At S$134++, the Omakase set features 20 skewers, which showcases a medley of meats, seafoods and vegetables; a veggie bowl of fresh, steamed and boiled greens; homemade picked; fruit agar gelatin and bread.
For S$288++, the wine connoisseurs can pair their kushiage with a selected wine menu, from Champagne to Bordeaux wines — all personal favourites of Chef Tanaka. The best part of it all, guests who have smaller appetites can request to stop at any time and the bill will be based on the number of skewers consumed.
Guests can choose to pair Kushikatsu with a selected wines menu at $288++.
Great food aside, the service at Rokukakutei is top-notch. Fret not if you’re a novice Kushikatsu diner because the serving staff will patiently explain each dish to you. Note, however, that the Omakase menu changes from day to day. So don’t expect the mundane lineup of kushikatsu; an assortment of surprise awaits you instead.
Rokukakutei
331 North Bridge Road,
#01-04 Odeon Towers,
Singapore 188720
Tel: +65 6266 1077
Opening hours: 4pm to 11pm
Facebook: https://www.facebook.com/GinzaRokukakuteiSingapore/
