The gyoza served at Kuru Kuru Japanese Restaurant is made typically with filling of ground pork, cabbage, Nira, garlic, ginger, sake, soya sauce, salt pepper, sesame oil wrapped with dough made using water and flour, then pan-fried till the skin is crisp, and served hot with accompanying dipping sauce : vinegar to give the sweet juicy savory filling an added sourly flavor.
The Omega rich fresh grilled Sake Teriyaki (salmon with Teriyaki sauce served under the Yakimono Category) tastes firm and chewy, lightly sweet because of the Teriyaki. The portions are just right about 1cm thickness, not overly large.
The Star of the day is the Sashimi Moriawase which consists of : Maguro, Hamachi, Sake, Suzuki, Tako served with shredded or julienned daikon, wasabi and soya sauce. The Sashimi is fresh a can be seen - the flesh is shiny and glistens in the light, the patterns on the meat is clear, the color is bright, the flesh is firm. When you do chew the Sashimi thoroughly the meat exudes sweetness, without any tinge of fishiness at all.
The Shishamo or Sisyamo or Spirinchus lanceolatus commonly known as smelt served at Kuru Kuru is grilled just right not overly done, when eaten with a dash of lemon juice serves to give a citrus refreshing flavor to the chewy savory meaty flesh.
I like it that the Saba Teriyaki is fresh firm chewy, lightly sweet, and since it is served deboned, I could place the entire portion into my mouth.
Hotate Mentai Chiizu Yaki (scallops with Cod Roe and Cheese) tastes savory, cheesy, sweet when you pop the entire scallop into your mouth and chewed well.
491 River Valley Road, #01-07,
Valley Point, Singapore 248371.
Tel : 67332292
Email : enquiries@kurukuru.com.sg
Email : verawong_ts@yahoo.com.sg
Website : www.kurukuru.com.sg
https://www.facebook.com/kurukururestaurant
https://www.facebook.com/kurukururestaurant
Opening Hours :
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