The Art of Sumiyaki

Sumiyaki Japanese cuisine in Singapore Salt and seasoning are skillfully thrown on the skewers of meat, seafood and vegetables on the charcoal grill to ensure that the Japanese food retains its natural taste and succulence of Japanese cuisine.

With a selection of over 70 types of skewed items to go with Japanese sake, our signature dishes includes Foie Gras (goose liver), Kaki Buta Maki (Oysters rolled with pork), Asuparagusu Buta Maki (Asparagus rolled with Pork) and the humble Tebasaki (Chicken Wing).

Signature non-grilled dishes includes Chanja Chi-zu (Spicy Cod Intestine with Cheese), Jika Kakitsuke (Home-made seasoned Oysters), Nattou no Nama Haru Maki (Fermented Soybean Rice Springroll) and Buri- Chi-zu Panko Age (Deep-fried Brie Cheese).


Signature non-grilled dishes Chanja Chi-zu (Spicy Cod Intestine with Cheese)



Nihonshu - The Dew of Heaven
日本酒 - 雫の天国がここに

Sake restarant in Singapore Shunjuu stocks some of the top nihonshu (commonly known as Sake) from all prefectures of Japan. Differentiated by the grade (rice milling rate), sake meter (dryness rating) and prefecture of origins, it is easy to find a sake to suit your tastebud from our selection of 60 labels.

Apart from the usual Honjozo to Junmai Daiginjyo, less common sake like Nigori (cloudy and unfiltered) sake, sparkling sake and fuguzake (blowfish-infused sake) are also served here.



Japanese cuisine - Fuguzake (Blowfish-infused sake)


Fuguzake (Blowfish-infused sake)