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2013-12-21
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Arashi Yakiniku Charcoal Grill Restaurant is one of the many riverside restaurants at the Singapore Central Business District. Located at Singapore historical Boat Quay where conserved houses are converted into bars and restaurants along the Singapore River.Having read a couple of reviews from fellow OpenRicers, my family and I decided to try the dishes as a pre-Christmas celebration.This restaurant uses modern technique to barbecue meat by using white Binchotan Japanese charcoal which not on
Arashi Yakiniku Charcoal Grill Restaurant is one of the many riverside restaurants at the Singapore Central Business District. Located at Singapore historical Boat Quay where conserved houses are converted into bars and restaurants along the Singapore River.
Having read a couple of reviews from fellow OpenRicers, my family and I decided to try the dishes as a pre-Christmas celebration.
This restaurant uses modern technique to barbecue meat by using white Binchotan Japanese charcoal which not only creates high heat fast is also chemical free and almost smoke free. The high heat preserved the flavourful juices of the various meat dishes adding beautiful sears thus making anything barbecued to be absolutely delectable. From December 17 onwards, Arashi is having beef promotion for all grades of Wagyu.
We chose the mid range price of Japanese Wagyu Karubi A4 at S$28.80++ for 100gm serving.
Accompanied with dipping sauce. This grade of Wagyu is a bit chewy with less marbling. We liked our beef without any marination before grilling, just simply sprinkle a dash of salt and pepper over the meat. In future we will either choose the tenderloin or Sirloin.The Australian Pork Belly was our second meat dish priced at S$19.80++.
There was nothing special about this pork belly similar to the meat I normally used for shabu shabu. The thin slices of pork belly cooked easily with its fat richness. Without the dipping sauce the taste of the pork would be pretty bland.
The Gindara Nitsuke or Japanese Cod Fish was tasty with the combination of sweet sauce priced at S$18.80. The Cod Fish has a more robust taste and coarser in texture with a dense sinewy flaky white flesh. This fish dish goes well with the garlic rice.
The Garlic Fried Rice (Ninniku Gohan) priced at S$4.80++ was fluffy bursting with the brimming flavour and aroma of garlic. This rice definitely added flavour to meals specially with any type of meat as the main dish.
Momi Tare Chicken priced at S$9.80++ was marinated with Shoyu. Instead of chicken breast, Arashi uses chicken thigh with the skin intact making the meat juicer since the moisture stays in the meat.Amongst the three meat dishes, I prefer the chicken dish.
Different sauces were provided to tweak our individual taste buds.From the Seafood Selection, we ordered an assorted Seafood Platter priced at S$28.80++ comprising of 5 pieces of Fresh Tiger Prawns, sliced Squids, 4 huge scallops and 4 thick salmon slices. The prawns after grilled were very tasty. The squid slices were tender and not rubbery. Scallops were thick and juicy.
The four raw thick salmon slices were served separately from the platter. An aluminium square food container marinated with Yakiniku sauce placed over the grill and slowly boiled infusing the sauce into the fish. Later we added two pieces of the broiled salmon and grilled for a short while to get the crust on the salmon skin.
The assorted vegetable priced at S$10.80++ has a selection of asparagus shoots, Shiitake mushrooms, pumpkin slices, sliced big onions and short stems of leeks.
The onions and pumpkin slices were sweet. The grilled mushrooms and leeks were fragrant.
The soft drinks were provided free-of-charge by liking Arashi Yakiniku Charcoal Grill Restaurant Facebook at https://www.facebook.com/arashiyakiniku.It was pretty fun with an interactive grilling concept where we get to cook our own food at our own pace and however we like it on a cool breezing Friday evening with an outdoor experience.
Not all people are chefs but we are definitely eaters. However most of us need to learn how to follow a recipe at some point in time by creating flavorful dishes with consistency and texture using various ingredients including sauces. Post
