5 Koek Road
#04-05 Cuppage Plaza
Singapore 228796

(open in Google Maps)

06:00pm - 10:00pm

06:00pm - 10:00pm

06:00pm - 10:00pm


06:00pm - 10:00pm

06:00pm - 10:00pm

06:00pm - 10:00pm

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From the Burpple community

I am really darn happy @kazusumiyakirestaurant is continuing with their takeaway in Phase 2 because ever since @kenloon introduced it to me, a re-order has been inevitable as my family enjoyed this a lot the first time.
So what can you find in Kazu Sumiyaki’s “Yaki Chirashi”? Well, the question should be what CAN’T you find! 😆 Because apart from the beak and feathers, I’m pretty sure the whole chicken has made its way in there. Ok, that may be an exaggeration 🙃.
But do let me share with you what I’ve personally found and gobbled up from that vast terrain of charcoal-grilled ingredients spread on a base of tastily-seasoned rice. There’s plenty of tender boneless chicken meat, springy gizzard, creamy liver, crunchy cartilage, flavourful chicken meatballs, quail’s eggs, julienned strips of omelette, mushroom, baby corn, sweet corn, tomatoes, lady’s finger, asparagus, shishito (Japanese green chilli) and tiny pieces of gleaming preserved lemon. All twirled together in a perfume of intoxicating smokiness. Every mouthful is a surprise because you never know what exactly is in there. And that’s part of the charm. By the way, this platter is a steal at $50 since it can feed 3 to 4 pax.

Do note that as @kazusumiyakirestaurant has started dine-in for dinner, takeaway orders have to be collected between 4.30pm and 6pm now. To place one, please WhatsApp:

9̲1̲5̲9̲ ̲5̲9̲7̲3̲

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Not your typical chirashi!

This kaisen unagi & anago chawanmushi was on Kazu Sumiyaki’s weekly special menu so I quickly ordered it in fear that it wouldn’t be available anymore. The rush was definitely rewarding. It had generous smokey and delicious chunks of both freshwater and saltwater eel. On the menu it stated that it comes with assorted seafood, which probably means one might get different seafood on different days. My chirashi included plump scallops and shrimps as well as scoops of umami uni and ikura. Overall, it was a seafood treasure bowl with a sweet and umami explosive overload.

There are two different portions: S$28+ for one and S$60+ for two (pictured). The restaurant only allows takeaways and orders can be made via WhatsApp.


Thanks to @kenloon, I learned that @kazusumiyakirestaurant has a Takeaway Menu and in there, is a particular dish that Ken enjoys very much - the “Yaki Tori Chirashi”.
Available in 2 sizes, the Small can feed 1 or 2 pax ($18 / $22) while the Large is good for 3 to 4 pax ($50). Outstanding value if you ask me because regardless of the size you choose, it is essentially an aesthetically-pleasing tray of Japanese rice that smells incredible as it is spread with freshly-grilled pieces of boneless chicken and its exciting “spare parts” (think gizzard, liver, skin etc. but you can request to leave them out if you are the squeamish sort), minced chicken meatballs (these are soft and delicious!), quail’s eggs, shiitake mushrooms and assorted vegetables. Everything is grilled to perfection by the Chef-owner Kazu, which is why the dish has such an intoxicating smokiness. And somehow, that fragrance manages to linger on even when the food has completely cooled down.
If you fancy red meat, the tender and appetisingly-seasoned “Wagyu Hamburg with Rice” is a steal at $15.
I do however feel the “Yaki Tori Chirashi” is the real star of this show and therefore highly recommend it.

To place an order, please WhatsApp:
9̲1̲5̲9̲ ̲5̲9̲7̲3̲.

For a look at their full Takeaway menu, tap on the link in @kazusumiyakirestaurant’s bio on Instagram.


If it's a foolproof supper spot you're looking for, this Cuppage Plaza izakaya has you covered with wonderful skewers and snazzy feels. Standouts include the Foie Gras ($7), the fatty Tontoro Ringo (pork jaw, $4.50) and easy-to-love Pink Pork Belly ($4). Queues form as early as 6pm, so make a reservation if you can!
Photo by Burppler Dixon Chan

I love how marbly tender Japanese Wagyu can be, it’s so tender, soft and it just melts in your mouth. You don’t need teeth for this dish, it’s perfectly seared to medium rare!


I personally do not like the tempura version, it literally rather soggy as I bite into the crispness of the tempura battered. It’s just too mushie!

1 Like