Japanese Oiishi

Four slices each of swordfish, tuna, salmon and yellow tail. There were also four pieces of scallops, four amaebis and some squid coated with ebiko (no tobiko here). Not half bad but not mind blowing either. As good as it gets in a place that specialises in kushiyaki.

This was one of the items on the SG50 golden jubilee menu. Beef quality was decent. Comes with a ponzu dip with minced radish which went well with the veges and beef. Soup was not laced with MSG so it relied on the veges and beef for lending it sweetness.

The Australian wagyu with its fats melting on the sizzling hot bincho charcoal grill. So tasty with a touch of salt on white fluffy rice, with each rice grain glistening with beefy goodness...

This plate of Japanese wagyu is part of a set for 3. The set also comes with Australian wagyu, beef of the day, kurobuta pork belly and tongue (which can be changed to Australian wagyu if you don't take tongue). A tip: keep this plate to the last so that you can better associate the other meats (which although of good quality would still be over shadowed by the Japanese wagyu).

Grilled Squid - looks so simple yet tastes so good! Not stringy so they timed the grilling time just right. It was juicy and sweet with a tinge of salt.

So crunchy and sweet were these deep fried treats. Goes so well with beer!

These prawns (not tiger) were really an awesome treat - they were sweet and succulent! Being so fresh u could also hear the crunch as u bite into the prawns! You get miso prawn head soup after u are done with the sashimi.

The grilled Isaki was so sweet and delicate. The skin's a little thick on the Isaki but when grilled the skin becomes aromatic and a little crisp at certain parts.

Fresh sashimi

Set comes with miso soup, salad and appetizer

Liked the crunch of the cartilage