Another overdue but must-blog place, I visited OMU NOMU Craft Sake & Raw Bar at Concourse Skyline for dinner and drinks with friends last year because I heard it was a fun dining experience, and I was not disappointed! The restaurant features a unique bar counter design that surrounds the bartending team like a square, creating an intimate atmosphere where diners can watch the skilled staff prepare both drinks and food. This counter seating arrangement encourages interaction with the staff and adds a theatrical element to the dining experience.

Here's the menu taken from their website in March 2025

Credit: OMU NOMU website

Credit: OMU NOMU website

We began our meal with a pair of handrolls – the Spicy Salmon Handroll (S$8) proved to be an excellent start with perfectly seasoned rice and fresh salmon elevated by a punchy spice that didn't overwhelm the delicate fish. Its counterpart, the Negitoro Handroll (S$10) featuring minced fatty tuna, was pleasant though not quite as impressive, missing that touch of complexity that would have made it exceptional.

Moving on to hot dishes, the Garlic Sake Hamaguri (S$15) was a standout – Japanese Orient clams bathed in a fragrant garlic butter and sake sauce that we couldn't help but sop up with the remaining rice from our handrolls. 

The OMU NOMU's Fried Chicken (S$13) delivered that perfect combination of juicy interior and crispy exterior that makes Japanese-style fried chicken so addictive, with a seasoning blend that had us reaching for piece after piece.

The OMU's Oden Mori (S$16) offered a comforting selection of items simmered in dashi broth – each component tender and infused with the umami-rich broth that forms the backbone of this classic Japanese dish. Perfect as a comfort food (and veggies for the night, sort of).

From the binchotan grill section, we sampled a variety of yakitori that demonstrated the kitchen's skill with fire and smoke: the Kashiwa (S$4.50) featured perfectly salted chicken thigh with just the right char, while the Shishito Peppers (S$4.50) provided bright, vegetal contrast with occasional bursts of mild heat. The Buta Negi (S$4.50), featuring pork and green onion, offered a wonderful balance of fat and allium sweetness. A surprise favorite was the humble Uzura (S$3.80) – quail eggs with a smoky exterior and soft yolks that burst with richness.




We also paired all the food with some sake. 

This one was pretty interesting, it was sort of funky tasting.

In all, OMU NOMU offers a fun take on the izakaya experience, with quality ingredients, skillful preparation, and a convivial atmosphere that encourages lingering over multiple small plates and drinks. While the prices are slightly higher than more casual izakayas, the quality of ingredients and execution justifies the premium. I've been back once since my first visit and it won't be the last, I think!

🙅 Thank you, next 
🤷 Try if you are interested ✔️
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OMU NOMU Craft Sake & Raw Bar
302 Beach Rd, #01-08 Concourse Skyline, Singapore 199600
Mon-Sat 12PM to 2.30PM, 5.30PM to 12AM
Closed on Sundays
Reserve on their website

 I was recently invited to sample the wagyu ramen at Wagyu Aburiya, a steak and sukiyaki establishment nestled within the picturesque Quayside Singapore beside their original Aburiya restaurant. This restaurant specialises in premium Japanese A5 wagyu from Hiroshima in all forms (I previously went to try out the wagyu burgers at their Tanjong Pagar branch).



Here's the menu. There's also Keema curry mazesoba or rice available!

My tasting began with the appetiser, Wagyu Spicy Nacho Chips (S$14), which turned out to be far more sophisticated than the name suggests. These weren't your run-of-the-mill nachos, but rather crispy tortilla chips accompanied by a Keema curry dip crafted with premium A5 wagyu. The dip was an absolute revelation — richly flavoured with a perfect balance of spices that created a sweet, oily dip. I had to stop myself from polishing the entire bowl off at the sitting - it was that addictive! 4.5/5

The star of the show was undoubtedly the Wagyu Ramen (S$28), available in both non-spicy chicken paitan and spicy variations. What made this particularly special was the tableside theatrics — two generous slices of A5 Hiroshima Japanese wagyu were first torched right before my eyes, releasing an intoxicating aroma that had me salivating in anticipation.

Once the ramen bowl arrived, complete with a perfectly cooked egg and seaweed, the wagyu slices were torched again to warm them up before being delicately placed atop the yellow noodles. These wagyu slices were a revelation — they were not melt-in-your-mouth tender as one might expect, but rather pleasantly chewy with pockets of fat that burst with flavour as you bite into them. This textural contrast worked brilliantly with the springy yellow noodles.



Isn' this a sight?

I opted for the spicy broth, which surprised me with its peppery tang rather than overwhelming heat. It was light, which allows the other elements to shine. I was also fortunate enough to sample the newly improved non-spicy chicken paitan soup, which was a completely different experience — gloriously thick with collagen, garlicky, and perfectly seasoned. Both broths were exceptional in their own right, but I would recommend the non-spicy version! 5/5

The wagyu ramen also comes with a complimentary bowl of Japanese rice topped with wagyu niku miso, which is minced wagyu mixed with subtle chilli bits. The rice was delightfully oily, acting as the perfect vehicle for the umami-rich miso topping. Despite my fullness, I found myself effortlessly polishing off the entire bowl. 4/5

To conclude this feast, I sampled their Matcha Ice Cream with red bean. The matcha ice cream was unexpectedly smooth and rich (I later learned from the owner that he sources it from a Japanese friend), with the perfect balance of bitterness and sweetness that proper matcha should deliver. 4/5

A special mention must go to the incredibly hospitable owners, Kitagawa-san and his lovely wife, whose warmth and passion for their craft elevated the entire dining experience. Their genuine enthusiasm for creating the perfect dish made the meal all the more memorable.

Wagyu Aburiya offers a unique Japanese dining experience that stands out in Singapore's crowded culinary landscape. With its thoughtful fusion concepts, theatrical presentation, and exceptional quality ingredients, it's a gem worth seeking out at the Quayside. The ramen alone is worth the visit, and with such warm hospitality to boot, I'm already planning my return.

🙅 Thank you, next
🤷 Try if nearby
💁 Bookmark this ✔️

Wagyu Aburiya
The Quayside, 60 Robertson Quay, #01-12, Singapore 238252
Sat-Sun lunch 12pm to 3pm, last order 2.30pm
Mon-Sat 6pm to 11pm, last order 10.30pm
Sun and PHs 6pm-10.30PM, last order 10.00pm
To reserve call 62354203 (3.30pm onwards) or Text/WhatsApp +65 84996064