If by any chance you are in the mood for a do-it-yourself Japanese Charcoal BBQ experience, and that the Singapore weather is merciful to you, you can choose to dine by the Singapore River, alfresco-style, with a stunning view of dawn, especially.
Otherwise, Arashi Yakiniku Charcoal Grill Restaurant boasts a 3-storey air-conditioned dining area, designed in a very wooden and zen manner. It’s more private on the above levels, with the compartments lined up only partially opened. The private dining rooms (small to big, sitting 6 – 12) require a minimum spending. A conducive environment for an after work dinner with your colleagues.
Seafood Salad ($15.80++) :: I’m not a salad person. Naturally, it’s not my habit to splurge on salads. Cost aside, the bowl of greens contains a generous portion of salmon sashimi and prawns.
Clam Miso Soup ($7.80++) :: I had expected a much heavier clam-flavored miso soup, so I was disappointed to find that the distinct flavors of clams were mild. I note though, that this may be because of the general consensus that too clams-intense doesn’t sit well with most people.
Garlic Fried Rice ($4.80++) :: I have to admit how aromatic the fried-to-order garlic fried rice was. However, I’m not a fan as much a fan of it after trying, simply because it was too moist to my liking. I’d much prefer a bowl with very individually-separated grains.
The BBQ experience promises to be a worry-free one when the restaurant utilizes one of the best smokeless grills in Japan, Shinpo Grill. The food items are cooked by the hot air circulating around the grill, and have no direct contact with the indoor air. Its advanced technology also allows its top ring to aid in a smokeless yakiniku dinner. Binchotan Japanese Charcoal is also used because they don’t emit smoke / unpleasant odor, and that it doesn’t result in soot getting into the food, that would turn the food acidic and involuntarily change the taste of the food.
Ohmi Grade A4 Wagyu Beef ($68.80++ – $88.80++) :: There’s the Wagyu, and then there’s the Japanese Wagyu, what is seen as the authentic one; raised by Japanese farmers themselves. The grading system, simply put, comes in two part. The ‘A’ represents the yield grade, and the ‘4’ the quality grade. The yield grade (A – C, in descending order) is determined by the yield percentage, or in simple terms, the cutability / salable percentage. To hit an ‘A’ grade, the carcass has to meet a 72% or higher mark. The quality grade (1 – 5, in ascending order) is based on meat color and texture, marbling, fat color and quality. For a Grade A4 Wagyu Beef at this price, is really pretty reasonable and affordable. The Japanese Sirloin was especially melty after a moment’s grill.
Japanese Kurobuta Pork Collar ($20.80++) is very thinly sliced. What sets Japanese Kurobuta Pork apart from run-of-the-mill pork is its intrinsic sweetness and juiciness. Because of the intense marbling, it is highly recommended you watch over the fire and not overcook it. And yes, Kurobuta Pork is meant to contain tasty fats. The Chicken ($9.80++) was surprisingly good too. It was very well marinated with shoyu and more than affordably priced.
Seafood Platter ($28.80++) :: A little bit of everything is what you’ll get with the platter. Salmon slices (self-chopped up from fresh whole salmon), tiger prawns (delivered freshly on a daily basis), largish scallops and squids.
Quite a remarkable yakiniku experience all in all. Central location, private environment and top-class meat at a below market rate price tags. I’d come here again for the yakiniku, but not the ala-carte items.
Special gratitude to the Openrice team, and Roysten and the Arashi team for the hospitality and hosting the tasting session.
Address: 48 Boat Quay
Telephone: 8118 6383 (Takes Reservations)
Opening Hours: 11.30am – 3pm, 5.30pm – 11pm (Mon – Sat)