Cosy and authentic Japanese experience. All the dishes were fantastic and raw oysters were the highlight. I really enjoyed the selection of food available and all dishes were executed perfectly. The oyster fried rice (forgot to take a picture) and chicken thighs were really memorable. I want to try the salmon avocado with raw egg next time!
Judy Huang
5
Had a lovely evening at Kakiin Oyster Bar for the bday celebration. The ambiance was perfect for the meal, and I really appreciated the thoughtful touch of adding a candle to the cake.
Violin Tan
5
Beautiful place with cozy vibes, oyster dishes were amazing. The recommended menu Hotaru Ika in butter shoyu sauce was actually mind blowing if you never tried this dish before.
the service struggles with english sometimes, but to me it’s no issue and a fun experience.
Can be pricey but still worth the try!
Rika Kromodimuljo
5
Small izakaya style restaurant that seats only 10, it’s located in an unassuming spot on the first floor of a quiet Orchard Plaza. You’re always greeted by Ellie and her counterpart and its pretty much a two man show the entire sitting. From picking your own sake glasses and a quaint selection of sake, it gives authenticity and charm with its cozy proximity.
A straight to the point menu, dash of flare in ingredients and combinations, everything has to be tried at least once. Of course oysters are a must and Japanese oysters here are always succulent and shipped every couple of days from Japan, guaranteeing freshness. Teppan menu is a must alongside with the side of my personal favorite of garlic fried rice as a closing dish.
All in all, one of my favorite restaurants of Singapore.
Karen K
5
This restaurant only has 11 seats (according to the chef) and has 2 seatings (5:30-8pm, 8:15-10:30pm). Very cosy environment for an intimate meal. We went for the earlier seating and there was already a lady seated inside. The 3 chefs (chef dressed in red is the head chef Patrick) are all pretty friendly and personable. Whilst they are busy preparing our food, they will still be very attentive to what we may need. One instance was my mom struggling with the tonkotsu sauce, and the head chef (who was tending to a call) realized this and tended to us almost instantaneously. Another one was when we were taking selfies and chef Patrick turned on the green lamp for us hahah. Very good service. Now, on to the food.
Given that this is an oyster bar, we ordered an assortment of oysters (2 from Hokkaido, 4 from France) to start. The Hokkaido ones were larger and superior to the French ones. All are super juicy and plump oysters, but our preference is the Hokkaido one. It’s served with 2 lemon slices, a bunch of sea grapes, and some black sauce lol they had a name for it but I forgot. On the counter, you will be offered an assortment of other condiments such that you can use.
We were contemplating between the grilled or fried oyster next, but decided on the fried version. IT IS SO GOOD. Crispy and hot on the outside, soft and juicy on the inside. Thus far easily one of the best fried oysters I’ve had. It’s also served with an assortment of veg spring roll (I think leek, carrot, baby corn) and a delicious white sauce. My mind is left wondering about the grilled oyster. Will probably return to try that.
The scallop carpaccio is deliciously sweet and goes very well with the ikura and generous crab meat, also very sweet. Refreshing dish.
The crab cream croquette is pretty huge, and comes topped with crab meat and ikura with mustard sauce and lemon on the side. Also a very good dish. Very creamy yet you still find quite a bit of crab meat inside. A pretty balance of both unlike some places with much more cream than meat.
For teppan, we ordered the pork belly and wagyu outside skirt. Both are well executed but best to finish both while it’s still hot/warm. I like that they served whole grain mustard with the pork belly. Goes very well together.
They served us a complimentary dessert - 3 kinds of daifuku. Peach daifuku with vanilla sauce, musk melon daifuku with matcha sauce, and kiwi daifuku with chocolate sauce. I’d say it’s a pleasant way to end of the meal indeed. Very satisfying.
We washed everything down with beer, whisky sour, and lemon/orange sours. Enjoyable dinner. Wish we could have tried more dishes.