Nestled in a cozy corner of the city, SixYaki is a hidden gem that promises a unique dining experience. As I stepped through its doors, I was immediately greeted warmly by the head chef and staff. The restaurant exudes an intimate ambiance, offering both counter and table seats to accommodate different preferences.
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However, it was the promise of their seafood yaki omakase that truly intrigued me. I embarked on a culinary journey that surpassed all expectations, where each dish was thoughtfully crafted and bursting with flavors. It’s worth noting that if you have any specific dietary preferences, you can indicate them during the reservation process, and the chef will prepare customised dishes to cater to your needs. From the modern fusion of seafood yaki with Japanese influence to the exclusive selection of sake and sake pairing, SixYaki offers an extraordinary gastronomic experience. Their commitment to using fresh ingredients from Japan and creating sauces from scratch adds an additional layer of quality and authenticity to their dishes.
P.S. I ate this in July! There’s a different menu every month so make a reservation and get ready to be surprised!
Winter Melon
To start off our gastronomic adventure, we were served a refreshing winter melon dish. The combination of winter melon, roselle flower, burnt cinnamon, and mint leaf created a delightful symphony of flavours. The roselle flower added a subtle tang, while the cinnamon and mint were not overpowering. It was the perfect palate cleanser to awaken our taste buds and prepare us for the culinary delights that lay ahead.
Crystal Bread
The second dish, Crystal Bread, was a work of art. The hollow, crispy bread was a unique creation that intrigued me from the first bite. I carefully added the edible flower petals and placed the bafun narabi uni (sea urchin) on top. The uni was luxuriously creamy, and the combination of textures and flavours left me craving for more.
Cured Salmon
Next, we were presented with Cured Salmon accompanied by Ikura (Salmon Roe), Salmon Cream Puree, and Olive Biscotti. The salmon was impeccably cured, resulting in a silky texture and a subtly salty flavour. The accompanying salmon cream provided a creamy and refreshing contrast. The olive biscotti was a wonderful addition to the dishβcrunchy, slightly sweet, and fragrant, it added a delightful twist.
Paired with the dewazakura junmai ginjo dewasansan sake, the flavours harmonized perfectly.
Shishito Tempura, Charred Leak
The fourth dish, shishito tempura with charred leak, was a comforting and warming delight. The soup served as a palate cleanser, while the fermented Shiitake Sauce stole the spotlight. Its unique sweetness and fragrant aroma elevated the dish to new heights. The soft leek and crunchy Sze Chuan peppercorn added a delightful textural contrast, making each bite a true pleasure.
Maguro Tataki
Maguro tataki, or seared tuna, was a symphony of flavours. The Sashimi-grade Maguro was incredibly fresh, with a hint of sweetness. The Homemade Aburi Kombu Miso Butter added a rich and savoury element, while the Spanish salad dressing provided a tangy note. Paired with the Sansen Junmai Ginjo Kaori Sake, it offered a fruity and sweeter undertone, enhancing the overall experience.
Shiso-Wrapped Wagyu Karubi
One of the highlights of the evening was the Shiso-wrapped A5 Wagyu Short Rib. The combination of the succulent wagyu, aromatic Shiso leaf, and Kabayaki sauce was a match made in heaven. Each bite was an explosion of flavours that danced on my palate. The Shiso Flower added a visual and fragrant touch, completing this exceptional dish.
For those who preferred a non-beef option, the scallop alternative was equally enticing. The tender scallops, complemented by the uni sauce with a touch of sesame oil, provided a harmonious blend of flavours.
Aburi Pork Belly
The aburi pork belly was a true masterpiece. Sous vide for over 30 hours and then torched to perfection, it melted in my mouth. The combination of the yakiniku sauce, garlic, and sansyo pepper elevated the pork belly to new heights. Each bite was a burst of savoury goodness, and the crunch of the sansyo pepper added a delightful texture. Paired with the premium junmai daiginjo sake, it was a match made in heaven.
Crab Roe Fried Rice
For seafood enthusiasts, the Crab Roe Fried Rice was a dream come true. Fragrant crab roe, succulent crab meat, and delicate tobiko came together in a symphony of flavours. Each spoonful was a journey through the depths of the sea, with a subtle hint of saltiness that left me yearning for more. Those who couldn’t indulge in crab were treated to a customised scallop fried rice option, equally delectable and satisfying.
Mango Marshmallow
To conclude this extraordinary culinary experience, we were presented with the Mango Marshmallow dessert. The combination of dehydrated mango, diced fresh mango, mango ice cream, and passion fruit couli created a tropical symphony on the palate. Adding to the interactive nature of the dish, we were provided with a candle to toast our own marshmallow, adding a touch of fun and customization to the experience. As we made a wish and blew out the candle, it marked a sweet finale to an unforgettable evening.
An Unforgettable Culinary Escape at SixYaki
SixYaki is not just a restaurant; it is an experience that allows one to escape the fast-paced world and indulge in a culinary journey like no other. From the warm welcome to the meticulously crafted dishes, every detail is designed to transport you to gastronomic heaven. Whether you visit alone, with a loved one, or for a special occasion, SixYaki promises an unforgettable experience that will leave you longing to return.
Reservation: DM via Instagram or Chope platform
Six Yaki Restaurant
60A Duxton Rd, Singapore 089524
Opening Hours:
Monday – Sunday: 6pm – 12am
Credits: Jiiaminntravels
By Shiok Eats!
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