HazelDiary

Sometime back I visited Shukuu Izakaya located along Stanley Street on one of the weekend. The street was very quiet on weekend because it is right in the CBD area. However, the 60 seater restaurant was full house that night. It was noisy and packed with people and the space between tables was kinda squeezy. That’s how most Izakaya restaurants works.

So what did I have that night?

Gyu Ponzu
Lightly seared fillet beef with ponzu. Flavourful and tender in texture.

Tako Wasabi
Wasabi marinated octopus was indeed whet my appetite before the mains. Refreshing with burning sensation from the wasabi.

Maguro Yukke
Yellowfin tuna sashimi with raw quail egg and tossed in sesame oil and layu dressing. Mix everything together and it was umami. A bowl of goodness!

Natto Kimchi
Fermented soybean with kimchi which may not be everyone’s favourite. I like it very much but Nicholas cannot accept the natto texture especially when the beans left dangling like glue. With the kimchi added in, it gives a good kick and spiciness kimchi flavour in it.

Kani Gratin
Baked Crab gratin with my favourite mentaiko sauce. Anything with mentaiko is good for me.

Aburi Shimesaba
Torched vinegared mackerel to maintain the original taste of the fish.

Kawa Ebi-Age
Deep-fried river shrimps something to pair with sake.

Ika ‘Kuro’-Age
Deep-fried Surume squid in ink batter is one of my favourite. Although the black crunchy squid does not look appealing, trust me, it was addictive the moment you start.

Kushiyaki (Charcoal-grilled skewers)
We also tried different type of kushiyaki -chicken meatball, chicken gizzard, bacon scallop, chicken wing and Iberico pork collar. My favourite picks are Iberico pork collar and chicken wing.

Cold Inaniwa Udon
Lastly, we tried the Akita prefecture’s specialty, thin udon in konbu tsuyu dip base. It is my first time trying cold udon and it was pretty impressive I would say. The udon was flavourful yet light.

Understand that the ingredients used here are sourced from Japan and there have series of sake to offer to match with the dishes. The sakes are offered by their region of origin and also sake making techniques. It was kinda enriching dining here learning about how the foods and sakes were made from scratch.
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Shukuu Izakaya
Address: 8 Stanley Street Singapore 068727
Opening Hours: 11:30AM – 2:00PM, 5:30PM – 11:00PM (Closed on Sunday)
Tel: +65 6327 9240
Website : https://www.facebook.com/ShukuuIzakaya/

[This is an invited tasting. Thanks Shukuu Izakaya for the invite.]

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