Sansui Sumiyaki and Bar @ One Fullerton

San Sui one evening for yakitori…I’ve been on several trails these days unknowingly. Facing MBS and also the floating platform, I was hoping for a fireworks display but they were not rehearsing that particular Sunday…what luck!



For the sake lover.



Tables that were soon filled.



Thoughtful napkins.

Assorted Vegetables Sticks with Miso Dip    ($ 7)

These are normally given as appetizer but San Sui charges for them. Really fresh selection of vegetables and a super addictive miso dip that left me scraping for more. I guess this is one of those times that I pay for what I get.

Kawaebi Karaage ($13)

Irresistible crisp crustaceans which I conclude, the Japanese tend to go for lighter seasoning even though these are usually eaten with beer. These light babies thankfully do not scratch the gums much!

Hot Spring Egg topped with Sea Grapes    ($ 8)

Tempted by the images in the menu, this poached egg and sea grapes was quiet ordinary in taste, it was more a textural dish (think crunchy, wobbly and somewhat gooey) than one bursting with flavour.

Dried Stingray Fins ($13)

Finally I put a name to this dish first encountered in South Korea! Chewy like cuttle fish, this mildly sweet snack is addictive…madly so with a mayo dip too!

Chicken Fillet  w/ Cheese ($ 4)

A more palatable take on this than Nanbantei, succulent chicken chunk with a layer of melted cheese. The cheese was not all that great though.

Chicken Fillet w/ Cod Roe ($ 4)

Slightly better than cheese, the cod roe gave this a nice creamy touch.

Black Pork Belly  ($ 6)

This fatty cut was really oily but also worthy of the hour long zumba class I had earlier. Well charred and well greased pork chunk. Pork belly, is the reason why I love pork.

Japanese Green Pepper   ($4)

Deep Fried Prawn with Fresh Dice Mango  ($18)

6-8 pieces is the portion size that their sushi comes in. Overall decent sushi but lacking in wow somehow, it could be the tempura prawn that had a batter too thick.

Buta Katsu Ponzu ($18)

A July special, this pork loin came with a dipping vinegar which uplifted the taste but several notches. Not the most tender cut, just decent.

It is surprising that the non-yakitori dishes were more outstanding though this is supposedly a sumiyaki bar, mainly. Food is generally good and at such a stellar location, it is a decent place. Service is attentive and it is filled with expats – authenticity guaranteed. 

San Sui Sumiyaki and Bar

One Fullerton, #01-05