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kemuri
〒228796, Koek Rd, 5号 #04-02
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STAMPEDE Score
Moderate confidenceScore: 92 / 100
Based on 5 data points · Updated 25 days ago
Editor’s Note
Last updated 30 Sept 2026
Our take: Kemuri offers a refined robatayaki experience, focusing on premium Japanese ingredients cooked over straw fire or charcoal.
We see consistent praise for Chef Issey Araki's approach, which prioritises the natural flavours of the produce without unnecessary embellishment.
Reviewers highlight dishes like the A5 Miyazaki Chateaubriand, noted for its tenderness and beefy flavour, and the King Crab Leg Sumiyaki with pistachio sauce, which balances sweetness with smoky char.
The seasonal tasting menus, such as the Robatayaki Course at $148++, appear to be a strong draw, showcasing a progression of dishes from delicate starters like Hokkaido uni with yuba sauce to hearty mains like Gindara Saikyo-Yaki claypot rice.
While the price point is on the higher end, the consensus is that the quality of ingredients, the skilled preparation, and the intimate, relaxed atmosphere justify the cost.
The service is frequently described as warm, attentive, and knowledgeable, contributing to an overall comfortable dining experience.
We think Kemuri is best suited for those seeking a high-end Japanese grilling experience where ingredient quality and precise cooking are paramount.
Signature
A5 Miyazaki Chateaubriand
Price
$$$$ ($148++/person and up)
Score: 92 · 5 sources
What customers say
Kemuri consistently receives high praise for its modern Japanese robatayaki/sumiyaki, with customers highlighting the exceptional quality of ingredients and the skillful preparation by Chef Issey and his team.
Diners particularly enjoy the smoky flavors imparted by straw-fired cooking and the thoughtful, balanced dishes, though the experience comes at a very expensive price point.
The atmosphere is described as relaxed and intimate, complemented by warm and attentive service.
Google Reviews
I’ve been following Chef Issey San’s cooking from Kyuu by Shunsui to Araki, Jin Honten and now Kemuri. After all these years, it’s good to see him back in his element again. Kemuri has a relaxed Japan…
Today, we’re trying Kemuri’s Robatayaki Course, where Chef Issey cooks premium & quality ingredients over burning rice straw for that incredible smoky aroma. First up, a seasonal starter with Hokkaid…
The 4th floor of Cuppage Plaza is Sumiyaki heaven. Kemuri stands out as the classiest and most intimate setting of all. Helmed by Chef Saito and aided by Chef Araki. This is modern Japanese robatayaki…
We experienced their Japanese Spring “Shun” tasting, a kappo-style progression that highlights seasonal ingredients from Japan, paired with a curated sake selection by Head Chef Issey Araki and Chef Y…
The food is thoughtful, well executed and without unnecessary gimmicks. Every dish felt balanced and purposeful, allowing the ingredients to speak for themselves. There is a quiet confidence in the co…
Reviews from Google
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