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Setsuri Ishinomaki , the latest concept under the Ishinomaki Group, has made a remarkable entry at Guoco Midtown. This restaurant honours the best of Japan's grilling techniques, featuring four distinct methods: Genshiyaki , Warayaki , Robatayaki , and Rogama . Focusing on showcasing nature's finest ingredients, Setsuri Ishinomaki delivers an exceptional dining experience that blends tradition and innovation. Iburigakko Shiitake & Cream Cheese with Crackers 4/5 We began our dinner with a couple of light snacks, perfect for pairing with pre-dinner drinks. The Iburigakko Shiitake & Cream Cheese with Crackers ($10) was particularly addictive. This delightful dish features a pate of smoked pickles, mushrooms, and cream cheese, shaped like a scoop of ice cream and served with crispy crackers. Tsubugai, Tako Kimchi 3.5/5 The Tsubugai, Tako Kimchi ($12) combines sea whelk, octopus, and kimchi. The vibrant flavours and delightful crunch of the sea whelk and octopus make for an appetising start to the meal. Mentai Dashi Maki Tamago 4.2/5 The freshly made Mentai Dashi Maki Tamago ($14) was well executed. Topped with spicy cod roe, the fluffy Japanese omelette offered a complex and satisfying taste profile. Apios 3.5/5 Apios , a unique blend of yam and potato with a sweet chestnut-like flavour, was a novel experience for me. While it was enjoyable, I wished for a dipping sauce to further appreciate the ingredient. Ebi Tempura 4.2/5 The Ebi Tempura ($22) features sweet, plump, and crispy deep-fried prawns, ideal for accompanying drinks. The first grilling technique we experienced is Warayaki, which means 'burning straw'. This primitive method involves burning the remaining dry stalks from the autumn rice harvest and grilling them. Hon Maguro Toro Wara Tataki 4.2/5 Salmon Wara Takaki 4.2/5 Our first encounter with the Warayaki grilling technique, which involves burning straw, included the Hon Maguro Toro Tataki ($48) and Salmon Wara Takaki ($25). Both dishes showcased the fresh and clean flavours of the fish, enhanced by a unique, underlying smokiness. Nasu Dengaku 4/5 From the Robatayaki and Rogama section, we sampled the Nasu Dengaku ($16). This dish features Japanese eggplant coated with Kyoto red miso, providing a beautiful sweetness atop the grilled smoky charring. Tsukune - Grilled Minced Chicken Meatballs 4.5/5 Yakitori - Grilled Chicken Thigh and Leek 4.5/5 The Tsukune ($10) and Yakitori ($10) skewers, grilled over bincho, were aromatic and perfectly charred while retaining their tenderness and juiciness. The grilled minced chicken meatballs were particularly outstanding, with added textural contrast from soft bone. The restaurant's highlight is the Genshiyaki, an ancient art of Japanese grill. The ingredients are first skewered into bamboo sticks, and the ends of sticks are pushed into a floor of mokuhai (wood ash) specially imported from Kagoshima. The ingredients on the sticks is placed such that they lean against the stack of burning bincho, slowly basking in the gentle heat. Ebi Genshiyaki 4.5/5 Salmon Honey Miso Genshiyaki 4.2/5 We tried the Grilled Prawns with Seafood Sauce ($12) and Grilled Salmon with Honey Miso ($24). The gentle heat allowed the ingredients' natural flavours to shine, complemented by a sweet sauce for a vibrant finish. Gindara Saikyo Genshiyaki 4.5/5 Makarei Genshiyaki (Seasonal) 4/5 The Grilled Marinated Cod in Sweet Miso Sauce ($38) and seasonal Makarei Genshiyaki were served unadorned, allowing the fullest appreciation of the high-quality ingredients. Kinoko Foilyaki 4/5 From the Rogama menu, the seasonal Kinoko Foilyaki , an assortment of mushrooms cooked in its own heat, offered a sweet and savoury finish. Kani & Kinoko Donabe 3.8/5 The Kani & Kinoko Donabe ($55) features crab meat and mushrooms cooked in a claypot for those seeking a hearty dish. While the premium ingredients were appreciated, the dish could benefit from additional seasoning to enhance its flavours. Futomaki 4.5/5 The Futomaki ($28), a traditional thick sushi roll with colourful ingredients, was a visual and gastronomic delight. The vibrant colours and diverse ingredients provided fireworks of flavours and multi-textural enjoyment, with four distinct options: Ebi, Hokkaido Crab Meat, Unagi, and Spicy Garlic Beef. Warabi Mochi 4/5 For dessert, we enjoyed the Warabi Mochi ($8). With its gelatinous and bouncy texture, this version was elevated when paired with Okinawa brown sugar for extra fragrance and sweetness. Sweet Potato & Chestnuts Creme Brulee 4.2/5 The Sweet Potato & Chestnuts Creme Brulee ($14) was a unique and memorable dessert. The combination of sweet potato and chestnuts with caramelised sugar provided a lovely ending to our dinner. Setsuri Ishinomaki at Guoco Midtown offers a unique dining experience, celebrating the best of Japanese grilling techniques. With a menu honouring tradition while embracing innovation, this restaurant is a must-visit for anyone looking to savour the finest in Japanese grills. Note: This is an invited tasting. Setsuri Ishinomaki 120 Beach Road #01-03 Guoco Midtown House Singapore 189759 Tel: +65 6530 3657 Facebook Instagram Website Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line) Opening Hours: Daily: 1130am - 3pm, 530pm - 10pm Direction: 1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [ Map ] 2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [ Map ]