kemuri

The food is thoughtful, well executed and without unnecessary gimmicks. Every dish felt balanced and purposeful, allowing the ingredients to speak for themselves. There is a quiet confidence in the cooking that is hard to find these days. Service was equally impressive. Warm, attentive and genuine without being overbearing. The team was knowledgeable, paced the meal well and made the entire experience feel comfortable from start to finish. A restaurant that focuses on getting the fundamentals right, and does so consistently. Looking forward to returning.

Havn’t encountered such a bad service for really long time: 4 same drinks has been ordered, the first now get completely ignored, followed by three inconsistent taste of drink despite its the same drink we’ve ordered. The suppose shareable size of food comes up laughable, attaching the four cubs of green onion charged us $10. Edamame didn’t come after 20mins, 2 dishes didn’t come before we leave, which we asked to remove from our bill but still been charged 10% service charge.….Oh, the wall is so rough, be careful don’t grate yourself.

We experienced their Japanese Spring “Shun” tasting, a kappo-style progression that highlights seasonal ingredients from Japan, paired with a curated sake selection by Head Chef Issey Araki and Chef Yuki. • Sake: Ohmine 3 Grain Yamadanishiki - Shrimp and Early Summer Vegetables with Dashi Vinegar Jelly - Chef’s Selection Assorted Sashimi - Nodoguro Handroll • A lighter, refreshing sake that complemented the clean flavours of the seafood, leading into the richness of the grilled nodoguro. • Sake: Denshu Tokubetsu Junmai - Oden in 5-Kind Clam Broth - Grilled Whole Kinki - A5 Miyazaki Chateaubriand or Hairy Crab Gratin - Spring Sakura Ebi Claypot Rice • This pairing moved into deeper, more savoury notes. The kinki was carefully seasoned and grilled over robata, while the chateaubriand was finished with straw smoking, adding a subtle layer of aroma. The claypot rice rounded off the course with warmth and depth. • Sake: Shinkame Junmai-shu - Mochi - Ice Cream • A dry, aged sake to close the meal, offering a measured contrast to the sweetness of the desserts. • The interplay between fire, seasonality, and sake creates a dining experience that feels deliberate and immersive without excess. • Appreciate the hospitality by Head Chef Issey, Chef Yuki, and the team. @cheechin.chew on Instagram

The 4th floor of Cuppage Plaza is Sumiyaki heaven. Kemuri stands out as the classiest and most intimate setting of all. Helmed by Chef Saito and aided by Chef Araki. This is modern Japanese robatayaki/sumiyaki! The potato salad is a hot take on the traditional izakaya potato salad with potato shreds and spice! Seseri, Bonjiri, Tebasaki and momo all crispy, smoky but not charred! We did not get the grilled Kinki but eyed it on many tables! Grilled unagi was subtly sweet and smoky, Loved their seasonal Hotaru Ika Claypot. Chef Saito always saves it for the last! Sake list channels the trendy and popular! Akabu, Denshu, Kuheji, Kokuryu… the Junmai start at $89 a bottle which is a steal in Singapore. $150++ per pax for à la carte with drinks.

Ooh a solid satisfying izakaya meal! Loved that the dishes are flavorful yet remain light and refreshing, usually by focusing on just one or two key ingredients or sauces. Highly recommend the soft omelette! It was incredibly soft and paired with yuzu radish, which made the whole dish feel very refreshing. Also love the grilled prawn and the grilled bamboo shoot, both of which were excellent. The meat was the only area with room for improvement. The sirloin was perfectly tender but lacked the seasoning I was hoping for. While the crispy chicken thighs had a great texture of tender and crispy all at once but they were too salty for my liking. The experience was rounded out by a wide variety of sake and genuinely great service and hospitality! Will be back to sample more of the menu.

Tucked within Cuppage Plaza, Kemuri presents a refined interpretation of Japanese kappo dining, where precision, seasonality and charcoal craftsmanship converge in an intimate setting. Now led by Head Chef Yukiro Saito, a 26-year-old rising talent who trained at Tokyo’s esteemed Michelin-starred institution, Kaiseki Komuro. Chef Yukiro’s background in classical kaiseki is evident in the menu’s structure and sensibility. Each course reflects a seasonal-led philosophy where ingredients are treated with reverence, flavours are layered with intention, and plating is understated yet precise. The charcoal grill remains central to Kemuri’s DNA, but its role has matured: rather than being the sole highlight, it now forms part of a broader, more expressive culinary narrative. Within the cosy 19-seater space, the experience feels intimate and immersive. Counter seating offers a front-row view of the kitchen’s choreography, where technique and timing unfold seamlessly. The beverage programme complements this evolution, with a curated selection of sake and Japanese spirits designed to enhance the nuances of each course. At approximately S$150++ per person for a full experience, Kemuri positions itself as a destination for discerning diners seeking a composed and immersive Japanese dining journey. Under Chef Yukiro’s guidance, the restaurant bridges classical discipline with contemporary creativity, delivering an experience that feels both rooted and refreshingly forward-looking.

Kemuri definitely got my attention with a young new chef, Chef Yukiro Saito, on board and a newly revamped menu. In addition, the promise of Japanese charcoal grilled food sounds so tempting. I also miss soaking in the Izakaya vibe so this restaurant sounds like a good choice to get that. And somehow I have this feeling that there will be a subtle element of uniqueness and surprise in the food here. And yes, the food here features that Izakaya flair and heartiness, with a touch of refinement. I totally love it. The charcoal grilled items have that lovely smoky aroma, meaty sweetness, hints of excitement from the sea salt and lemon, layered with something special. Example of something special is the Parmesan cheese grated over the Chicken Meatball. Lots of awesome first times here also, where I, for the first time, try the delicious chilled yam somen, most delicious chicken thigh meat and best cod fish served in Izakaya style. Located in the “hidden gem” Cuppage Plaza, the interior of the restaurant is in a stark contrast to the surrounding. It presents a brilliant juxtapose of a modern stylish bar and a traditional Japanese Izakaya. The jazz music playing in the background, the upmarket grey stone dining counter and the studio-like black walls create this classy chilled vibe. While the open kitchen, charcoal grill station, flames, skewers and sake bottles radiate this feel of Izakaya. And watching Chef Saito and his team hard at work preparing the food is an experience in itself. Service here is wonderful and efficient, sealing the deal that this is definitely one of the places I will look forward to come back to. The quintet of appetizers impresses me with the exploration of distinctively different taste profiles. Each appetizer packs a punch of flavours that is different from its predecessor. One of the highlights of the meal and a crowd favourite is the Charcoal Grilled Giant Prawn. I like the theatrics of the chef sprinkling salt liberally over the prawn before grilling. The real highlight of the dish is huge, plump prawn, whose briny sweetness is balanced perfectly by the special wasabi cream sauce. It is a must to bite into the head to get the tasty bits imbued with the aroma of charcoal and taste of sea salt, both of which add a layer of unique sweetness to the meat. This is a must-try here. Chilled Yam Somen Noodle is oh so amazing that it feels almost magical. And surprising too. The incredibly thin strands of somen looks slippery, but when biting into it, I am wowed over by its vegetal crunchiness, similar to the texture of turnip. And each strand is soaked with the super refreshing, tangy, savoury goodness of clear broth. I end up finishing every bit of the somen and every drop of broth. This is one dish that is worth a special trip to Kemuri. I’m not exactly into chicken thigh meat, but I will gladly order the Flame-Grilled Chicken Thigh here. It is the best chicken thigh. It is so perfectly cooked to eliminate the smell of muscle and sinew while retaining the creaminess and juiciness of the meat. With the aroma of char deepening the robust meaty flavour, it already tastes so good on its own. Miso and chilli powder can be added for variation in taste and extra excitement. Best Izakaya style Cod Fish comes in the form of Saikyo Miso-Grilled Gindara Cod Fish. This is super briny sweet, creamy and full of goodness of omega oils. The grilled skin makes it even better. Charcoal-Grilled Kagoshima A5 Wagyu Chateaubriand is super creamy with a good bite. The char adds intensity to the meaty sweetness. And the wasabi works brilliantly to refresh the palates and cut through the creaminess. Claypot Unagi Rice surprises me with its presentation. Served with clear soup, this dish is surprisingly refreshing while still having that lovely warm, starchy goodness I love in Japanese rice dishes. The lightly seasoned unagi adds the punch in flavour, making this dish such a joy to savour. Thoughts: Best Izakaya with lots of Surprises

[🇸🇬] kemuri If you're looking for an authentic and super laid-back Japanese izakaya experience in the heart of Orchard Singapore, you HAVE to check out Izakaya kemuri! This place is a true hidden gem, perfect for winding down and catching up with friends Head Chef, Yukiro Saito—a 26-year-old rising talent who trained at Tokyo’s esteemed Kaiseki Komuro, a Michelin-starred institution renowned for its 17-year streak of excellence, reimagining Japanese cuisine with a seasonal-led, creative approach—all within our cosy 19-seater hideaway at Cuppage Plaza. Overall Amazing vibes, tasty and delicious food, high quality ingredients especially seafood menu, order a recommend Sake which is surprisingly satisfying.