Akanoya

Established in June 2011, Akanoya Robatayaki is a Japanese robatayaki / barbecue restaurant that uses binchotan / white charcoal for grilling, whose philosophy for the very best ingredients and exquisite dining can be seen in their approach - buying an entire Japanese village’s entire production of goma / sesame sauce being just one of many examples.
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Having passed down to 2nd-generation owner Javier Goh since January 2022, Akanoya Robatayaki continues to draw regulars for their attention to detail and care for guests.
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Ambience is cozy and intimate. The long but narrow space is dominated by a centrepiece counter with fresh seasonal produce displayed in front of the open grilling station, lit by spot lights. Private alcoves lie at one end, while the other end has a quiet bar and the restaurant's refrigerator for dry-aging.
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Seating is slightly cramped, an intentional design, but the atmosphere is great. Ventilation is pretty good, we had minimal cooking odour on our clothes despite being directly in front of the grill.
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Service is engaging and attentive. Regulars return partly because the restaurant goes out of their way to accommodate, for example, with Western fine dining ware, birthday celebrations, and off-menu items.
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Chefs behind the grill serve dishes up on long wooden paddle boards, a unique experience. Staff display good product knowledge, being able to describe ingredients in dishes, and cleaning up quickly to prepare for the next course or next set of diners. General Manager William Liou is an affable host, most willing to share.
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Food at Akanoya Robatayaki is delicious traditional Japanese cuisine, focused on kushiyaki / grilled skewers and light bites, elevated to gourmet standards through premium seasonal ingredients. Head Chef Brandon Teo and team produce course after course to exquisite quality, every morsel a delight.
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Portions are sized small for individuals, but a series of these means a meal here is still substantial and filling. Prices are premium but not as expensive as elsewhere, budget about SGD $168++ per person.
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Invited media tasting.
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Akanoya Robatayaki
More details:
https://ivanteh-runningman.blogspot.com/2024/05/akanoya-robatayaki-tasting-session.html

For the first time since it was established in 2008, Akanoya Robatayaki & Grill @akanoyarobatayaki has opened its doors for lunch. The value for money Hirugohan lunch set ($48++) consists of 8 delicious dishes.

Lunch starts with Chef’s selection (Otoshi), enoki mushroom tempura (Agemono), homemade Japanese fish cake (Nimono), Tonkotsu Dashi (Supo) and Grilled Vegetables (Yaki Yasai).

For main course (Niku) includes a choice of either charcoal-grilled wagyu beef or Miso cod. The beef is grilled over wakayama bincho, known to be the best charcoal from Japan. It has a generous sprinkling of awa yuki salt. The miso used for the cod is made in-house by Chef Brandon Teo and his team.

Lunch is not complete without Akanoya’s Japanese Claypot Rice (Donabe), where Nigata rice is slowly cooked over fire until it achieves crispy soccarat and topped with ikura.

For a sweet finish, round up the meal with Japanese musk melon (Dezato)

This lunch set is also available on Saturdays, which is perfect for those who cannot get time off for lunch during weekdays.

You can also add on other items and choose from the array of fresh, raw seafood displayed at the robatayaki counter. The staff will grill it over wakayama bincho and serve it to you on a robatayaki paddle, just like in Japan!

For an experience, book the counter seats. For corporate discussions and events, there are also private rooms available.

Location: 1 Tanglin Road #01-01 , Orchard Rendezvous Hotel, (Previously known as Orchard Parade Hotel), Singapore 247905

Binchō-tan robatayaki along with a list of curated Highballs Around the World.

Grab a stick of Kurobuta Tontoro (Pork Jowl) or Tori Tsukune (Chicken Meatball) while sipping the citrus-fruity For Goodness Sake (Sake & White Peach Kombucha). But be prepared to wait close to 40 minutes for the robatayaki.

Supper Club Menu at Akanoya Robatayaki, is more extensive than before and will be served from 10:30pm to 1.30am, from Tuesday to Saturday.

OMG BEST DISH OF THE NIGHT AND I WAS COMPLETELY BLOWN AWAYYYYY

the robata experience. traditional pick-whatever-you-want fire grilled skewers. presented on wooden oar. oh so festive atmosphere.

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HAPPY FATHER’S DAY! 👨Thinking of a special place for a special occasion?✨ check out this hidden gem - Akanoya Robatayaki at Orchard Parade Hotel💎✨ this place hosted many big names before 😏💸 Robatayaki is a Japanese cuisine experience where customers sit around an open counter and they can just point and order any fresh ingredients displayed.The chefs will then grill the ingredients like seafood, meat, and vegetables over charcoal, and serve it to the customers using a long wooden paddle.🌟 Super dope! Of cos, for these kinda dining experience do prepare your wallet as the first thing you will realise is that it is an open-ended menu 😅💸 highly recommended to go for their house sake for a complete gastronomy course❤️ worth all the saving up for😌
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