Nestled within the idyllic enclave of Greenwood is the newly established Japanese restaurant, Sakurazaka, that offers traditional Shabu Shabu and Sukiyaki for family and group gatherings within a cosy atmosphere.

The interior is an amalgamation of tradition and modernity, with artificial cherry blossoms hung atop of the ceiling’s wood beams and a sophisticated, contemporary walled display of Japanese bowls and chopsticks. Also, their exquisite exhibition of wines, sake and Japanese craft beers provided by fine wines merchant, Wine Culture, just beside the open kitchen.

Shabu Shabu and Sukiyaki Sets

The menu comprises of three Shabu Shabu sets with a choice of two out of six broths — Ago Dashi, Beef Consommé, Chicken, Pork, Soy Milk, Bouillabaisse Fish Broth — that are specially concocted by Consultant Chef Masahi Horiuchi who harnessed his Japanese heritage and European culinary experience to develop these robust soup stocks. These Shabu Shabu sets include the Pork Set ($95++ for two, $47.50++ per additional diner), the Bouillabaisse Set ($108++ for two, $54++ per additional diner) and the Beef Set ($128++ for two, $64++ per additional diner). Geared towards a wholesome and balanced meal, the Shabu Shabu sets encompass an Ishiyaki Sukiyaki starter, specific meat cuts/seafood, an assortment of vegetables and mushrooms, rice/noodles and the traditional Japanese dessert Kakigori. Alternatively, you may opt for the Sukiyaki Set ($150++ for two, $75++ per additional diner) that comes with Japanese Wagyu-Holstein F1 Crossbreed, 150g Striploin and 150g Ribeye.

Here's What We Tried

The Ishiyaki Sukiyaki appetizer (pictured) comprises of a hot stone, thinly-sliced meats and Sukiyaki sauce infused with a semi-raw egg. How to enjoy the Sukiyaki: Place the meat on the hot stone, which has been preheated to 140 degrees in the oven and witness the surreal moment when the raw meat turns perfectly brown. Then, dip the tender, grilled meat into the Sukiyaki sauce for an explosion of sweet, savoury and tangy flavours.

While we really enjoyed the flavourful Pork Bone and Beef Consommé broths, we have some reservations with respect to the Ago Dashi and Bouillabaisse Fish soup stocks as we find them a tad fishier than preferred. Nonetheless, the meats were commendable for their tenderness in being so thinly-sliced that you only have to immerse them in the boiling pot for a few seconds before they will be boiled to perfection. Coupled with three complimentary dips — Goma, Shiyo Ponzu, Tamari Ponzu — that are meticulously conceived by Chef Masahi Horiuchi to enhance the flavour of the meats, these tantalising slices are so delectable they can be eaten on their own. Alternatively, if you prefer seafood over meat, then opt for the Bouillabaisse Set, which comes with seven different types of seafood including Mussels, Scallops and Prawn Balls.

Rice, Noodles and Kakigori

Among the numerous rice/noodles platters (Udon, Egg Noodles, Japanese Rice, Japanese Rice Risotto) that are incorporated into the Shabu Shabu sets, the piping hot, cheesy Japanese Rice Risotto was extremely satisfying.

Afterwards, cleanse your palate with the traditional Japanese dessert, Kakigori, which is essentially finely shaved ice topped with ingredients and bathed in condensed milk. Reminiscent of the local Ice Kachang or the Korean Patbingsu, Sakurazaka’s Kakigori comes in six different flavours. Expect to find traditional, familiar tastes like the Ujikintoki (Japanese Matcha) at $16 or more atypical, Western-influenced styles such as the Port Wine Kakigori ($15) and Tiramisu Kakigori ($14).

Written by Tan Siew Bee Images: Tan Siew Bee and John Heng