We hardly ever wait in line for food. But one Thursday night, we found ourselves in a queue at ramen king Keisuke Takeda’s latest and 19th restaurant in Singapore at Paya Lebar Square. Simply called Charcoal-Grill & Salad Bar Keisuke, the restaurant focuses on sumiyaki (Japanese for ‘charcoal-grilled’) cuisine with a free-flow salad bar. Fish is the specialty here, grilled over binchō-tan (Japanese white charcoal).

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