Hamayaki refers to a method of grilling seafood by the beach right after they’re caught.
Guriru, helmed by Chef Teppei Yamashita and inspired by his hometown, specialises in hamayaki-style charcoal barbecue.
The name ‘Teppei’ may seem familiar to you. The renowned Japanese chef is also managing the following restaurants: Man Man, HanaHana and Teppei Syokudo.
His latest concept, Guriru, is located beside Outram Park MRT Station. With a pool-side view, all the seats are outdoors, but properly sheltered and equipped with fans for a comfortable dining experience.
Before hitting the grills, savour one on of the best oysters in Singapore. Plump, fresh, elevated with a splash on ponzu, the Hyogo Oyster ($10 for 3 pieces) is the perfect appetiser for diners who might find the natural flavours of an oyster too strong.
Ponzu is soy sauce flavoured with citrus and, bonito flakes and kelp. This results in a salty, tangy and grassy dipping sauce.
Guriru’s seafood menu includes Whole Squid ($16), Black Tiger Prawn ($6.5 for 1 piece, $25 for 5 pieces), and Salmon Belly ($14).
We recommend the Half Shell Scallop ($10 for 3 pieces), with a choice of ponzu-grilled and butter-grilled.
Meanwhile, the American Black Cod ($16), although fatty and tender, might deter diners who doesn’t appreciate a tinge of fishiness in the aftertaste.
Grilled meats
While Guriru markets themselves for their fresh catches, some of which are imported directly from Japan, their Kurobuta Pork Belly ($12) was inarguably the best dish.
Slow-cooked for four hours, the layers of fats were rendered perfectly. As fatty as it was, the singed edges and the light brushing of yakitori sauce prevented the dish from being too cloying. Every bite was just as desirable as the previous one.
Meltique Beef ($19) is prepared with a technique that injects fats into the meat to enhance its flavour and tenderness. While most of it were tender, there was a small section of it that was slightly chewy.
Hearty eats
For more filling dishes, we recommend their King Prawn Carbonara ($22). Cooked to al dente, the linguine was coated in a creamy truffle sauce.
Another popular dish is the Guriru Oyster Rice ($18), slow-cooked with special sauce and Hyogo oysters.
A great spot for drinks and catching-up
With their extended opening hours, diners are free to stay as long as they’d like and catch up over a drink and bar bites.
The Yuzu Highball ($15) fuses the fruity notes of the Suntory Kakubin with the tang of yuzu juice, a great drink to complement the smoky, heavy flavours of the grilled dishes.
Meanwhile, take a swig of Asahi ($55 per tower) while munching on a bowl of Crispy White Bait ($12).
Non-alcoholic drinks are also available, including the Haru-Momiji ($8), Kombucha ($8) and Juices ($6).
Location: 2 College Road, Level 1, Singapore 169850
Tel: +65 9010 7020
Opening hours:
Mon-Thu: 12pm-11pm
Fri-Sat: 12pm-12am
Sunday: Closed
Follow us for more content!
*This article is written in collaboration with Guriru, but all opinions are of my own
Related posts:
