Arashi Yakiniku Charcoal Grill Restaurant ('Arashi') is the new kid on the block of Boat Quay dining scene in Singapore. One of the popular dining spot and watering hole in Singapore, due to its proximity to Raffles Place and its beautiful scenery of Singapore river. A dining location that I hardly step foot on, but this time around I gratefully accept the tasting invitation from Openrice Singapore and Arashi team.
For me, Arashi Yakiniku represent a breath of fresh air, breaking away from the fad of Korean BBQ that has engulf our tiny island dining scene this past few years. I personally enjoy the bbq pork belly, beef tongue and korean beef, however Japanese yakiniku is something that I have not eaten for a while.
|Dining Area in 2nd Floor|
One thing that you need to admire about Japanese is their relentless pursue of excellence. Arashi uses the latest technology of smokeless bbq from Japan together with white charcoal to ensure the best tasting result for their top grade meat.
While we are waiting for the rest of the guests to arrive, we commence the dinner proceeding with Arashi Kaisen Salad ($15.80). A seafood salad consist of fresh greens with slices of salmon, prawns, shredded crab stick and fish roe and light vinaigrette dressing. Light and refreshing salad to face the upcoming barrage of protein. For the sides, we have pickled bean sprout, spinach and mushrooms also known as Namuru ($7.80) in Japanese.
|Arashi Kaisen Salad|
|Namuru - Pickled Vegetables |
BBQ Sauces - Yakiniku, Sesame and Salt & Lemon
For the Japanese Wagyu Beef, we kick-off with Ohmi grade A4 Wagyu beef. Tenderloin, Rib Eye and Sirloin ($68.80 each for 150 gram serving). Each type of meat have a different tenderness and marbling. You will have a choice of cooking the meat directly or dipping it in a marinating sauce before grilling. All the of meat are tender with nice charred caramelised grill flavour. For comparison purposes, tenderloin tenderness is 8/10, rib eye is 8.5/10 but has more fats in the centre, while surprisingly sirloin 9.5/10 and it just melts in your mouth as it has a more even spread of the marbling on the meat.
|Clockwise from Left - Tenderloin, Rib Eye & Sirloin|
|Clockwise from Top Left - White Charcoal, Tenderloin, Sirloin & Rib Eye|
To accompany the meat, you have the choice of yakiniku sauce, sesame sauce and rock sea salt and lemon. You can choose whichever you like and what suits your taste buds. I personally like sea salt and lemon to accompany my beef. Lightly seasoned the meat and let the acidity in the lemon to take care of the fats. For yakiniku sauce, you have an option to apply it to the meat before grilling as well, which presented a different flavour to the meat.
For non moo moo lover, Japanese Kurobuta Pork can be your option. We sample the Pork Belly ($19.80) and Pork Collar ($20.80). The pork belly looks deliciously sinful and due to the fat content you might want to keep an eye on it as it catch fire easily, unless you like your pork belly charred. The pork collar is sliced almost paper thin, so it will take a very short time in the grill. Afterwards, it just melts in your mouth. Please note that if you are watching your weight due to whatever reason, this might not be the place for you.
|Kurabuta Pork Belly & Pork Collar|
If you are a chicken lover, you can try their Momi Tare Chicken (Marinated with Shoyu - $9.80). Arashi uses the chicken thigh with skin on, so the meat is more juicy and succulent
|Momi Tare Chicken|
Seafood selection is also available. Assorted Seafood Platter ($28.80), which consist of tiger prawns (4), squid (60g), scallops (4) and salmon slices (60g). The prawns are big, fresh and juicy; the squid is tender not rubbery while the scallops are thick, tender and juicy. Unlike the rest, the salmon slices need to be cook on aluminium container marinated with yakiniku sauce. Unfortunately due to the way it was stack in the container, it is difficult to judge the cooking time. If you want all part to be done, some part will definitely be over cook. I personally don't like this method of grilling the Salmon.
From the ala carte menu, the Gindara Nitsuke (Japanese Cod Fish - $18.80) and Tempura Moriawase ($23.80) is a good option. The cod fish has is smooth in the mouth, no fishiness smell and the sauce is quite subtle not overpowering the fish. The portion of the fish is quite small. The Tempura is fresh and nicely fried. Meanwhile, you can try their garlic fried rice (Ninniku Gohan - $4.80) in you need your carbo fill. Simple and with slight hint of garlic flavour.
|Clockwise from Left - Gindara Nitsuke, Tempura Moriawase & Ninniku Gohan|
As a Japanese restaurant the décor of the place is very simple, Zen like. We were seated in the private room on the third floor, with floor seating and you put your legs under the table. Quite popular for Japanese restaurant private room in Singapore.
Overall, I really enjoyed the food here. The Wagyu Beef and Kurobuta Pork is just amazing and at the best quality. If you come here without having these above items, it will just be not worth it. I would Budget around $80 to $100 per person, without the sake. So if you have a cravings for yakiniku, give Arashi a try. Cheers!!
Food & Drink: 8/10
Budget per Person: $81 & Above
Arashi Yakiniku Charcoal Grill Restaurant
48 Boat Quay
Tel: 6535 2841
Mon – Sat: 11.30 – 15.00; 17.30 – 23.00
Closed on Sun
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