Kerumi is a "hidden gem" nestled at level 4 of Cuppage Plaza in the "Little Japan" of Singapore Orchard Road.
Kerumi showcases warayaki or rice straw fire grilling - an ancient high heat cooking technique that is rarely seen today even in Japan. We are so lucky to experience it right here in Singapore.
Kemuri has eleven counter seats with open kitchen view and two private tables.
Kemuri has a three-man crew led by chef Issey who has been with Kemuri for nine years. During this time, chef has built up a following for his skills which he put to great effect on premium ingredients at Kemuri. The closely knit team is well oiled, everything was smooth, quietly efficient while the vibes were warm and chill.
Chef Issey hails from Amakusamatsu Island off Kumamoto city on Kyushu Island.
Amakusamatsu is famed for its natural beauty, rich seafood, and deep connection with traditional Japanese food culture (such as warayaki).
Amakusamatsu was one place we missed during our recent (Jan 2026) round island trip to Kyushu but chef Issey's cuisine really took my mind back to the seafood and wagyu paradise.
This evening, we happily left our fate to chef Issey for his 7-course omakase featuring premium seasonal ingredients which come several days a week airfreight direct from Amakusamatsu through Fukuoka. Thanks to air connectivity and chef Issey's personal connections back home, the seafood quality at Kemuri is par with seafood markets in Japan.
Chef started us with fresh Japanese Fig with Uni and Yuba.
Start like that win already lo.. .
Served chilled, the fresh Japanese fig was so refreshing and sweet, complemented by silky yuba, rich bean curd sauce topped off with the sweetness of premium uni.
The best fruits of land and sea straightaway.
As soon as 先付 Zensai rolled, sake began to flow, naturally 🫢
Chef treating us to Bluefin Tuna!
Done in the warayaki way.
It's high temperature straw-fire grilling, a traditional technique I am trying for the very first time. Warayaki is a real test of a chef's skill as the nearly 1000°C temperature from fast burning rice straw imparts unique flavours and smell, but can easily burn away the precious ingredients just as quickly.
At Kemuri, we are safe in the seasoned hands of chef Issey.
The naturally rich and sweet Bluefin tuna was elevated with subtle discernible distinctive smoky aroma and flavour by light kisses from straw-fire.
It's a blend of land and sea - rice paddies and the ocean, so emblematic of the island nation of Japan, especially Amakusamatsu Island chef Issey's hometown.
Pause and imagine it for a moment.
Today got King Crab!
Chef Issey treated us to charcoal-grilled King Crab leg.
Leg of a King. The royalty of crabs.
There was so much meat!
I am not sure if chef used any seasoning but all I tasted was the crustacean's natural umami and that was all I wanted, and was sufficient for me.
Okay, a squeeze of fresh lime and sips of sake took it to the next level.
At this point in the 7-course omakase, I was already starting to feel quite full 😄
Hydration break 🫢
The sake pairings are by chef Issey and Lynn is a knowledgeable, trained sake enthusiast 👍
Cheerful Lynn kept us in the right spirit throughout 😄
Lucky us, when we were at Kemuri, Onagadai the prized deep-sea longtail snapper was in season 🕺
Perfectly warayaki grilled, served with housemade sauce crafted from sweet Kumamoto tomatoes accompanied by shishito peppers, and ginnan (ginkgo nuts)
炭火焼 Binchotan Charcoal Grill Kagoshima A5 Wagyu served with sweet corn (tomorokoshi) purée.
Perfection.
Tender spongy umami beefy savoury sweet with a touch of creamy sweetness from corn.
Nice chili pepper, not too spicy, went well with the sweet corn puree.
土鍋飯 Donabe Rice for the perfect ending.
We had Gindara 銀鱈 Donabe. Grilled Japanese black cod served with fragrant claypot rice.
The rice was soft tender fluffy umami savoury with subtle sweetness. The fish added its own savoury and sweet flavours.
It was so good, kaki kaki asked for seconds 🤣🫢
甘味 Dessert was exquisite Warabi Mochi, ultra soft like jelly, these were personally handcrafted from fern shoot starch by chef Issey 😋
At $148++ per pax, Kemuri is not a budget diner but the thoughtfully curated 7-course journey by chef Issey featuring premium seasonal ingredients, the warm hospitality and the chefs' passionate craftsmanship make it worthwhile. Truth be told, I feel more comfortable here than some "more rigid, clinical" high end places in Japan.
Restaurant name: Kemuri
Address: Cuppage Plaza, Koek Rd, unit #04-02, S228796
Nearest MRT: 10 minutes walk from Somerset station
Tel: 9772 4300
Hours: 6pm - 11pm
Written by Tony Boey on 23 July 2026
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