Katsuya

The meal at Katsuya is a well-paced, satisfying experience. Begin with the salmon hiyayakko, a refreshing starter of chilled tofu topped with aburi salmon that sets a light, elegant tone. This is followed by the ebi taru taru—a crisp fried prawn topped with tartar sauce and leek—which brings a punch of texture and richness. The highlight is undoubtedly the rosu pork tonkatsu, twice-fried to golden perfection. Its ultra-crispy crust gives way to juicy, tender pork with a balanced fat that makes for an utterly succulent finish. Guests should also sample the Miyazaki wagyu, which lives up to its reputation: rich, buttery and deeply satisfying. The minimalist space features 14 counter seats, offering front-row views of Singaporean chef-owner Kervin Tay in action. Service is attentive without being intrusive. Altogether, it makes for a memorable meal where quality, technique and hospitality come together seamlessly.