Guriru is a new concept by Japanese food guru Chef Teppei Yamashita (Chef and Owner for Restaurant Teppei) in collaboration with Anangram Food Lab. Guriru focuses on the charcoal-grilled seafood concept, inspired by Japanese Hamayaki or fisherman’s grill.
Every month, Guriru will run a Pop-Up Theme Event on a Sunday to showcase new creations or collaboration with different chefs from different backgrounds. For July, the theme will be JPOP X KPOP. Helming the KPOP side is High Rollers Gimbab, serving authentic Korean Street Food. The pricing is $68++ per person. The event received a positive response and all the tickets are sold out.
LD and I are here with T and CK.
For the Japanese side, most of the food will be served Yakitori style. The first round from JPOP served is yakitori Tsukune Shio, Chicken Thigh, Chicken Wing and Pork Belly. I find the Japanese are fixated on inventing the best Tsukune (Chicken Balls). The version here is juicy and succulent. As it is only seasoned lightly with salt, it can taste a bit bland.
The chicken thigh is nice grilled, charred and crispy externally, followed by a succulent interior. The chicken wing sure gives us a surprise, as the mid-wing part is filled with ikura. Once you bit through the crispy skin, you will feel the popping and bursting texture from the ikura. Meanwhile, I find the pork belly in need of more generous basking of homemade yakitori sauce.
The KPOP side started with Banchan: Cucumber Kimchi, Beansprouts, Fishcake, Mixed Pickled Vegetables, Seasoned Spinach, and Chilli with Soya Bean Sauce. LD feels like their banchan has a more homemade feel, especially the cucumber kimchi, mixed pickle vegetables and chilli with soya bean sauce. The banchan are very good, we ask for a second serving.
For the Japchae, the glass noodle is a bit overcooked. Instead of a chewy and bouncy texture, I feel the texture is a bit softer. Also, it can do with a bit more sesame oil to add silkiness to the glass noodle.
Pork Bulgogi Gimbap, the star from the KPOP section. The fillings are generous and tasty. I like the combination of pork bulgogi, vegetables, pickle and egg a just great. I just can’t help but compare it to the one that we ate in Seoul. It is almost there, maybe a few more brush of olive oil on the seaweed enhances its shiny presentation and also add flavour. LD says she will like it better if it can be slightly bigger in size.
LD & T also feel that if they serve the gimbap with tteokbokki, it will be awesome.
Chicken Sausage, Beef Yakitori, Tsubugai / Whelk. The sausages are juicy and bursting with flavour. I was surprised by the saltiness level is very minimum and we enjoy it very much.
The beef yakitori is well marinated with its special yakitori sauce. It is tender and a bit bouncy. You must eat this while it is hot, if not the beef will turn chewy. The whelk is great, soft, chewy and filled with natural sweetness.
Fried Spicy Chicken and Chijimi (kimchi / chive / seafood). True to its name, the fried chicken is very spicy. I tried my best to finish 1 piece and I end up putting off the fire in my mouth. T on the other hand, enjoy it very much. She said the chicken and sauce are very good and the spiciness level is acceptable.
Chijimi (kimchi / chive / seafood), is also known as Korean pancake. However, it is different compared to what we eat in Korean restaurants here. The size and shape look more like those homecooked pancakes in K-drama. They are about the size of your palm, chewy and tasty. I like the chive and seafood. LD, T & CK finished off the rest.
Completing our meal are Broiled Scallop with Sea Urchin, Tsukune Teriyaki Sauce, Scallop with Bacon and Geso Karaage (fried squid tentacles). The broiled scallop is a hit with everyone, though we wish there was more uni on each scallop. The scallop with bacon is a nice yet tricky combination. The grill master needs to ensure you get a crispy texture for the bacon, while not overcooking the scallops. It is nicely done here.
Compare to the shio version, the Tsukune Teriyaki Sauce is just awesome. The sweetness from the teriyaki sauce adds a touch of caramelisation to the chicken balls plus it extracts the flavour of the shiso leaf mixed into the chicken balls. The geso karaage has a crispy exterior followed by a chewy squid texture.
To accompany the meal, there are a few alcohols you can choose from at a very reasonable price. See below for the complete list. LD and T had the prosecco, while CK choose the red wine. I just go for the trusty non-alcoholic beverage.
In case you need something sweet for the ending, try their goma ice cream. Solid and creamy. Yummy!
Overall, it was a great dining experience where we get to enjoy Japanese Yakitori cuisine together with Korean Street Food. From the JPOP side, we like the Tsukune Yakitori sauce, Beef Yakitori Sauce, Chicken Wing and Broiled Scallop with Uni. From the KPOP side, the Gimbap, Chijimi and Banchan are great. For more great meals, keep a look out for the next Pop-Up Theme Event at Guriru. Kanpai!! Geonbae!! Cheers!!
Food & Drink: 7.5/10
Service: N/A (Tasting Invitation)
Budget per Person: $81 and above
2 College Road
T: +65 9010 7020
Mon - Thu: 12.00 – 23.00
Fri – Sat: 12.00 – Midnight
Hamayaki menu from 16.00
Lunch menu from 12.00 – 16.00
Closed on Sunday
Menus available online