Chikuyotei Japanese Restaurant

Location :

• Anynomous

  11 January 2024

  When dining becomes an experience. Unagi is a must.

• Anynomous

  25 December 2023

  Very good Japanese restaurant that serves excellent unagi. Every dish prep is a spectacle, and comes with the delicate tastes you would expect from fine Japanese dining. I would say that this place is better than their bugis branch.

• Anynomous

  03 October 2023

  We visited Chikuyotei on a relaxed Sunday afternoon and had the chance to be seated by the bar, where most of the action are at.
  
  The ambience was clean, polished and Japanese-esque. The wait and kitchen staff are Japanese, so naturally I had high expectations.
  
  We ordered a chirashi and an unagi don set and both of them were good, met my expectations. Unagi was fresh, barbecued nicely and accompanied with a delicious house sauce. It's nice on its own or served with tea.
  
  Chirashi was fresh too and plated beautifully.
  
  Lovely overall experience. It's the best unagi don I've had in Singapore. Would love to dine in again on a special occasion.

• Anynomous

  15 August 2023

  Omakase was inconsistent and costly; the set needs to be more thoughtful and left slightly disappointed by their signature unagi rice. Had a high expectation given their basic Omakase is priced as a premium.

• Anynomous

  05 August 2023

  So excited to find this in Singapore! Best Unagi ever

• Anynomous

  08 February 2024

  chef from jap, fun to watch and great details to food presentation!

• Anynomous

  05 January 2024

  I had a craving for a good Japanese meal and it wouldn’t go away.
  
  I headed to Chikuyotei restaurant at UE Square (next to Mohamed Sultan Road, facing Robertson Quay).
  
  Omakase is the best way to go in a good Japanese restaurant, cos the chef knows what is freshest in his chiller and will want to serve you the best the season has to offer. Let the chef know if you have any food items that you don’t eat and he will take care of the rest.
  
  I started with a chilled appetizer of Hokkaido crab. The meat from the whole crab is extracted and then compacted into the main she'll before being cut up into 4 quarters. Just need to dig in with your chopsticks without using your fingers. Topped with crab roe. All crabs should be served like this! Served atop pine leaves with minced ginger and sudachi (Jap lime). Paired with a lovely light dip made with vinegar, miring and dashi.
  
  Next up was a clear soup with Prawn dumpling, which had a soft texture, sweet and delicate flavour. Paired with oyster mushroom, julienned ginger flower and baby French bean, then garnished with chrysanthemum petals.
  
  This was followed by a small dainty platter of Japanese ginko nut (grilled and sprinkled with salt) and deep-fried sliced lotus root. I especially loved the ginko nuts, which were really good.
  
  Sashimi was next: There were Amberjack (Mie prefecture), Sea bream (Kumamoto pref), Mackerel (Aomori pref) & Bluefin tuna Ootoro (Kagoshima). The Ootoro was so GOOD! Melted in my mouth. Yummy!
  
  The chef then served up the deep-fried tempura. First was tempura of Kuruma Ebi (Okinawa). The legs go with Japanese salt, while the body is dipped in the usual tempura dip with grated radish. Wow! Then there was tempura of maitake mushroom and finally tempura of Ika with shiso leaf. For each item, it was served on a fresh piece of Japanese paper, which soaked up the excess oil. How’s that for dedication!
  
  Grilled fish followed. A whole Hata hata fish (sand fish) salt-grilled. Served with grated daikon that has already been seasoned with Japanese soy sauce, mirin and sugar. The house-marinated young ginger stem added a nice kick when you bite into edible (non-pink) portion of the stem.
  
  To fill me up, I had a rice dish - Hitsumabushi: This was grilled eel on rice topped with spring onion, wasabi and fresh sansho. This was before clear soup (served in a mini tea pot heated over a portable clay stove) was poured over it, creating a ochazuke. The standout was the sansho, flavourful and a hint of spice that brought this dish to another level.
  
  Unagi on rice. Live unagi fishes are imported from Japan and prepared at the restaurant daily. Soy sauce was light and doesn't overpower the fish. Also came with a bowl of clear soup with thin gluten slices and unagi liver, which was light and tasty.
  
  For dessert, I was served the Wasanbon pudding, coated with syrup made from caramelising fine sugar from Tokyushima pref. The syrup had a bitter taste which contrasted well with the sweetness of the custard. If they sell this to go, I will buy a dozen for the family.
  
  A great meal and definitely my go-to restaurant for a Japanese meal that doesn’t disappoint!

• Anynomous

  03 August 2023

  Up and down service and food. When they are on, it is fun and tasty