In Singapore’s ever-crowded dining scene, it is restaurants like Kuriya, with its skill and conviction, that will stand the test of time. One of its best dishes is the off-menu chef special salad. Unremarkable to look at—it comprises a bunch of salad greens, sliced tomatoes and tofu—it is a symphony of flavours and delightful textures, lifted with a whisper of umami.

The sashimi platter is beautifully plated with vibrant colours; there are ocean-fresh slices of tuna, salmon, sea urchin and swordfish that will leave you wanting more. Those who appreciate fish heads should order a grilled kampachi or hamachi head and collar, which comes lightly salted.

From the grilled skewers section, try the tontoro for tender, sinfully rich pork, as well as the wagyu yaki (beef skewers), which are equal parts tender, firm and flavourful. The kitchen also demonstrates its skill in tempura dishes—their fine batter practically floats around the ingredients, enveloping them in a light, crisp cocoon that gives way to impeccable freshness within.