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Scallop, ladyfinger, green chili, ginkgo nut, rice and melon. .
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Everything served was flown in from Japan directly. The food was directly seared by the scorching charcoal. Not only the intense heat removed any unwanted smell, it amplified the flavors from within. The Chef wisely used different ingredients to season the food perfectly. .
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Their ala cartel menu might burn a hole in the wallet but I would recommend their Omakase menu to Sample most of their dish on their menu.
From left to right - Pumpkin Salad, aged bonito, wings, zucchini with sliced pork, shiitake and Sanma. .
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Overall experience, the food tasted over seasoned but it was to pair the sake. Favorite dishes for round One are wings and zucchini. The zucchini tasted so good as it soaked up all the fattiness from the Belly. Then wings are super good too. Crispier than any random fried chicken.
It’s always a pleasure to stumble across great restaurants in a neighbourhood you’ve lived in for years, but you realise there’s so much yet still to uncover. Opened just this year in February, Vino Kushiyaki specializes in simple, unadulterated kushiyaki where the quality ingredients and chef’s skill are allowed to shine.
Choose between the $88 Omakase Classic or the $128 Premium (with seasonal ingredients chosen by the chef) and enjoy dinner starting with an appetizer and complimentary sake, followed by a range of delectably grilled meat, vegetable and seafood skewers, ending with a unique don or noodle of the day. In total there are about 12 small plates. Pair your skewers with a unique variety of condiments – salt, matcha and curry powders – or better yet, sparkling sake which is currently on 1-for-1 promotion now!
Our favourites were the plump, smoky scallops, pork wrapped zucchini (Buta Zukini), amazingly sweet and juicy whole angel shrimp (Tenshi Ebi) and deceptively plain but delish gingko nuts.
There’s also an ala-carte menu with items not found in the omakase, but the omakase is definitely more value-for-money.
Taste: 3.5/5
An appetizer of topshell, fish liver and a nori soy sauce dip from Vino Kushiyaki’s $88 course omakase. If you enjoy your charcoal-grilled skewers, hit up this hidden gem of a kushiyaki joint in the heart of Joo Chiat, run by head chef Kazuhiro Inose, who has more than 30 years of experience under his belt.
Taste: 3.5/5
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