Renga-Ya is an authentic Japanese restaurant that specialises in charcoal BBQ, steak & Japanese rice bowls. Renga-Ya offers special beef from the Oak Leaf Farm in Hokkaido. Oakleaf Farm features unique natural breeding, in which genetically modified feed and antibiotics are not used. Instead, they are fed special herbs mixed with the feed to add refreshing flavour to the meat as it will be featured as their in-house specialty.
Cuisine: Japanese Steak and Charcoal Grill Yakiniku
Mon – Sat (1st service): 2pm
Mon – Sat (2nd service): 11pm
Sun (1st service): 2pm
Sun (2nd service): 9:30pm
The Modern Izakaya is a casual Japanese dining destination styled after the Izakaya bars of Tokyo, Japan. The restaurant boosts a chill atmosphere, offering a selection of sake, beer and Japanese cuisine.
Ashino’s “Shari–sushi rice” cooked in traditional iron kettle with air-flown Mt fuji water. All the fish is devised proper work to melt down on your tongue together with sushi rice. It gives you a unique sushi experience.
Chef Taku Ashino trained sushi restaurant in Tokyo more than 10 years. Invited to became head sushi chef in Hide Yamamoto at Marina Bay Sands years ago.
You just leave it to Chef, it would be a new experience of sushi.
Backed by the experience of the Japanese-western fusion restaurant chain from Nagoya prefecture, Tonkatsu by Ma Maison serves juicy top grade Rosu Katsu (Loin) & Hire (Fillet), breaded, deep fried aging pork cutlets, using a highly developed signature meat; aging and marinating process Some of the must try includes the Unagi Special Set as well as the Kamado Unagi rice, served with pickles, Nyumen and Rosu/Hire Katsu.
“Ikkousha” has the secret of its deliciousness. We frequently change pork bones in broth and ensure its delicious taste.
The New Pioneer, Kousuke Yosjimura, devoted much time to creating his original taste while maintaining traditional tonkotsu ramen.
The broth is derived from the essence of various parts of pork bone boiled in beforehand order to remove the strong smell. To ensure its maximum flavour and taste, the bones and broth should be changed frequently. The more time we simmer the pork bone broth, the more creamy broth we can get. The chefs check the broth every morning. It takes many years of experience to serve the broth with the same taste because the taste of broth is unstable. The broth is made by simmering water and the pork-bones for several hours and it becomes the memorable taste.
Relish a distinctive dining experience at Tatsu at CHIJMES with an innovative concept that sees the restaurant serve Sushi by day, and Teppanyaki by night. Robust flavours emanate from seafood and prime cuts with a signature mix of specialty sauces and alcohol, while the chefs’ acrobatic cooking performances keep guests entertained.
Gyu-Kaku, meaning “horn of the bull” in Japanese, is Japan’s best loved Yakiniku restaurant in Japan, Singapore, Malaysia, Indonesia, Philippines, Taiwan, Hong Kong and USA.
There is a saying in Japan, “People who eat together from the same pot of rice develop stronger, meaningful and long lasting relationships.
At Gyu-Kaku, you can share the warmth of not only delicious food, but also the warmth of those you love.