8 Keong Saik Road
Singapore 089116

(open in Google Maps)

Monday:
11:30am - 02:30pm
05:30pm - 10:30pm

Tuesday:
11:30am - 02:30pm
05:30pm - 10:30pm

Wednesday:
11:30am - 02:30pm
05:30pm - 10:30pm

Thursday:
11:30am - 02:30pm
05:30pm - 10:30pm

Friday:
11:30am - 02:30pm
05:30pm - 10:30pm

Saturday:
11:30am - 02:30pm
05:30pm - 10:30pm

Sunday:
Closed

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Reviews

From the Burpple community

I decided to go all full out to order most luxurious Kei Hachi course on the menu when there.

The first appetiser is a huge surprise in a tiny dainty bowl: Shirako aka Fish Sperm! And it's good. The taste is is like custard with light umami. The mozuku su, which is thin strands of seaweed soaked in vinegar, complements the milky shirako well to inject bursts of refreshing flavours.

Okay, I have to admit that I don't really like cooked fish, but moment the creamy, succulent flesh of the fish breaks up in my mouth, I change my mind. And there is zero fishy taste. Yes, this is way better than the cooked fish I once had in a Michelin Star establishment. The accompanying vegetable is oh so good too. I'm so surprised to find it super crispy. Drizzled in the sauce, it becomes a real tasty treat.

Sashimi of Blue Fish, Hamachi and Otoro is very fresh, and the otoro, which is tuna belly, is of course of melt-in-your-mouth texture–it is so decadently good. What sets this sashimi apart from the quality sashimi I had at other establishments is the spongy cubes of soy sauce. The taste of the soy sauce is mild with hints of mirin–good soy sauce does develop unique taste profile like wine. The good part about it in solid form is that its taste in released in bursts when biting into it, which is refreshing.

A fresh, succulent prawn perching on top of the chawamushi loaded with mushrooms and chopped vegetables definitely looks very appetising. And the taste is as good as its looks.

The cheek flesh of Hamachi is so moist and creamy ~~~ So good that I actually finish it. And the pickled lotus root is a refreshing accompaniment to cut through the creaminess of the fish in between bites.

The Fried Sakura Ebi here has the concentrated umami that I love, and the texture is souffle-like in the centre with crispy exterior. Probably the best Sakura Ebi I ever have for now.

First Sushi of the meal: Crisp Clean Tasting Flounder with a hint of sweetness plus some tangy taste to perk things up. A great start to refresh the palates.

Baby Snapper, slightly firmer, also features clean taste that is spiced up by a dash of sea salt.

Shima Aji is more intense in flavour. The bursts of nutty goodness of sesame seeds and the umami of the seaweed flakes go very well with this fish.

One of my favourites. I always love Amaebi and the ones here are exceptionally plump, sweet and juicy.

New adventure for the palates when aburi Kimedai is served. The seared fish introduces a very thin layer of char to get that intensity in taste.

Hokkaido Hotate is so luxuriously awesome. I love the plump, succulent, mildly sweet scallop topped with caviar and gold flakes. This is like a blanket of sweet, creamy, mild umami layered with tiny bursts of refreshing, sweet, intense umami.

Aji is uniquely prepared to add the taste of crisp freshness of the greens. it actually works to harmonise with the stronger taste of the fish. A surprisingly good treat.

The chef decided to shake things up by adding the slice of truffle on top of the Akami. First time I try truffle with sushi and it works beautifully. The earthy aroma adds dimension to the taste of this sushi.

The Uni sushi that has so much Uni that the nori has to be folded into a U shape to hold all that Uni. Savouring creamy ultimate umami is pure enjoyment.

The Japanese Melon ends things on a sweet note because it is unbelievably sweet, and refreshing. This is like floral honey water condensed into solid form.

The place is of Zen influence: clean, minimalistic and wood-theme. I can feel the calm in here when steeping inside. And the service helps to reinforce that calm by being attentive yet not intrusive. I love the little unique ways the chef prepares the sushi that makes this place different from the rest. I always like an adventure and into exploring new combinations of flavours (not to the extend of eating weird stuff though), and Kei Hachi exactly does just that for me. I like every dish I have here.

Thoughts: Awesome Omasake that I love every part of it.

Just some random photos of dishes served during their Kei Hachi Lunch Omakase ($128) because its too hard to choose specific favourites from their beautiful course meal. All of their food in the course are right on point and so darn delicious. Each food item is presented like a form of art and paired with the beautiful ambience, this is one hell of a treat. You get a huge variety of different food preparation styles and definitely a filling meal by the end of the course. Loved the hospitality of the chefs and the servers. Highly recommended if you love Japanese food and would like a good treat! Indeed the best meal I have ever had so far 😍😍

2 Likes

Uni is very fresh and eating it just with the seaweed is the best way. Chef Andy at Kei Hachi made this delicacy as part of the omakase meal.

1 Like

The sashimi here is really fresh but the chefs just don’t stop here. He added uni etc to enhance the dish.

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