The Japanese bincho grill restaurant by the Akashi Group that has been serving up robatayaki dishes for the past 8 years, has gone through a revamp to offer a more modern, enhanced robatayaki experience.
A complete renovation has fitted the 2,100 square feet restaurant with additional booths, private rooms and a bar, while maintaining the main robatayaki dining counter.
Akanoya Robatayaki will continue its philosophy of showcasing the revered robatayaki tradition. The robatayaki counter takes centre-stage in the restaurant, with a visual marketplace of the latest seasonal ingredients sourced by our Japan-based team, who arrange for the freshest ingredients to be flown in to Singapore two to three times weekly.
Customers can pick from a selection of about 50 of the freshest seasonal ingredients flown in from Japan at the “marketplace” in front
of the bar. Once guests pick their preferred array of ingredients,
the chefs at the open kitchen will deftly grill the ingredients to perfection over bincho charcoal, before serving them up on the classic robatayaki paddle to the guests. A unique sight to behold, the chefs hold one end
of the handle before extending the paddle to the guests and guests enjoying the dishes from the paddle on the other end.
Guests can now also start or end the dinner with pre-dinner or post-dinner drinks at the Akanoya Bar tucked at the end of the restaurant. The bar menu, overseen by William Liou, serves up cocktails with a fun Japanese twist twist, such as Long Vacation, which uses Japanese ingredients such as Umeboshi, lime, Shiso leaves with Black Tears Rum and bubbles, First Love, an adaptation of Gimlet using Hendrick's Gin, Yuzu, Kyoho grape or For Goodness Sake, a refreshing, citrusy drink with Sake and house-made White Peach Kombucha.
A stellar sake list offers 30 to 40 selections of rare sakes carefully sourced from various parts of Japan, with prices from $120 (720 ml).