Kiku: Authentic Japanese food in Singapore

The brainchild of Hong Kong native Executive Chef and owner Calvin Yeung, this cozy, high-end restaurant, nestled in a corner of Duxton Road, encompasses all the reasons why one can and should have a love affair with Japanese food.

Opened in February 2014, Kiku has, in its short six months of existence, managed to set itself apart from other fancy Japanese restaurants in town. Walk through traditional curtains with the Japanese word for Kiku done in one-stroke calligraphy, and you’re greeted by impossibly classy Japanese décor with a warm, homely feel. Like a traditional Kappo restaurant, the chefs prepare dishes at the counter on the lower floor, where guests can choose to sit, and are dressed in traditional ensemble, to add to the ambience. The second floor of the restaurant seats forty-two, and also has special tatami rooms, to seat bigger groups. The name Kiku is an extension of the traditional Kappo style of Japanese cooking – specifically the cutting method – and focuses on the slicing aspect involved in sashimi and sushi.

Apart from its extensive menu of appetisers, sushi, sashimi, grilled and fried items and udon, Kiku hosts food festivals, featuring food exclusively flown from a particular region in Japan. So far, the restaurant has hosted an Okinawa Food Festival and a Fukui Food Festival. Only signature dishes from each region are picked and prepared with absolute finesse for the festivals – and Kiku will see more such festivals happening in the future. Initially, Kiku flew in special tanku (tank) fish, but soon discontinued the practice because it was hard to do this and make sure the fish were fresh for consumption. The majority of their fish is now imported fresh catch. Much of the sashimi and sushi offered at the restaurant is also flown in from Tsukiji Market in Japan – with expensive seasonal sashimi and oyster imported occasionally.

There is something for everyone at Kiku. If you’re a fan of everything Japanese, then the sky is the limit for you. On the other hand, if you prefer mainly cooked items, there’s no dearth of options either.

10 must-try dishes:

1)   Kanpachi Carpaccio (SGD $18) [approx. USD $14]

This dish features thin sliced yellowtail, sprinkled with truffle oil and salmon roe. Light but oozing with flavour.

2)   Tatami Iwashi (SGD $18) [approx. USD $14]

Japanese sardines smashed into a crispy tatami sheet, served with Japanese mayonnaise.

3)   Tuna, Snapper with Truffle, Flounder with Yuzu Chili, Amber Jack (Kanpachi) and Salmon Sushi plate (SGD $30) [approx. USD $24]

Seawater fish done to perfection, made even better with unique toppings.

4)   Ebisurimi Roll (Golden Prawn Rolls) (SGD $18) [approx. USD $14]

These prawn rolls resemble maki rolls, and are wrapped in a thin, crispy egg paper. Despite being a deep fried dish, they are juicy and flavourful without being greasy.

5)   Torikawa (Grilled Chicken Skin with Meat) (SGD $12) [approx. USD $10]

Whether or not you like your meat with skin, you’ll find yourself a fan of this dish. The skin is fried lightly, making it crispy but without the uncomfortable taste of the fat. The chicken inside is tender and juicy. The dish is best had with Japanese chili powder.

6)   Nasubi Denkagu (Garden Eggplant with Sweet Pork) (SGD $12) [approx. USD $10]

Two generous portions of grilled garden eggplant, served with sweet minced pork, bathed in a thick dark sauce, this dish is fantastic as a main course or for sharing.

7)   Tan Tan Men (Mince-Meat Noodles) (SGD $12) [approx. USD $10]

Unlike any chinese Dan Dan Mien you’ll have ever tried, this dish is Chef Calvin Yeung’s attempt at a clash between the traditional Chinese style dish and Japanese. Instead of using the normal mien used in the original chinese version, this noodle dish is made with Somen (Japanese wheat flour noodles). The secret ingredient? Peanut butter sauce.

8)   Yaki Udon (Japanese Udon with Onion and Bacon) (SGD $16) [approx. USD $13]

This dish is pretty self-explanatory. Loaded with two of the most delicious, basic ingredients, this stir-fried Udon comes out chewy and bursting with flavour, although it is admittedly, an oily affair.

9)   Almond Pudding [not on menu but on request]

This soft, creamy pudding has the composition of a chawanmushi (Egg Custard) but instead of tasting egg, you taste delicious almond cream and vanilla essence. Great as a palette cleanser at the end of your sumptuous meal.

10) Whole Marinated Aji Sashimi (SGD $48) [approx. USD $38]

This sashimi dish is sublime. This unique fish is served in three different ways, all on the same plate – some pieces are thinly sliced and served with sour sauce, some as chunks marinated with aji sauce, and the bones are deep fried.

Just imagine! These are just some of the many dishes you’ll get to choose from at Kiku. To complement your meal to a tee, have some sake – more specifically, some Sari Fuhrin. According to a large poster in the restaurant, “Sari” means “rice” in Sanskrit and this mellow sake is a result of strict traditional brewing methods. The best part about the drink is that it is gentle on your body, despite how many ever cups of it you might drink, and goes perfectly with fine dishes.

Everything about Kiku is tastefully done. From the meticulous preparation of the dishes, to the service, to the delicate zen-like touch to the layout. To put that into perspective for you, Creative Manager Vannesa Yeung, says, “There’s heart to it. It’s not a chain restaurant, it’s a family-run business and I think there’s just more heart and feel to the entire process, which makes Kiku what it is.”

We couldn’t agree more.

For a Japanese dining experience worth the slight splurge, visit Kiku at 21 Duxton Road, Singapore 089487

For more information visit: https://www.facebook.com/Kikuwws, www.kiku.com.sg, instagram.com/kikuwws

 

Text and Photos by Diya-Maya Tsering Bhalla