Kuro Maguro insists on using meat culled from blue fins that weigh a minimum of 280kg. These fishes have a good amount of fat as well as lean meat. The restaurant imports the fish directly from Misaki Port to Singapore via ANA air freight. It also uses a technique to super freeze its maguro. As soon as the fishes are caught, they are kept frozen at – 60 degrees Celsius. As such, absolute freshness is a guarantee.
At Kuro Maguro, you can enjoy 18 best-value and premium donburi that rival top Japanese restaurants’. Feast on mainstays such as Otoro Meshi, which features delightful, beautifully marbled tuna belly, or Salmon Oyako Meshi, which stars salmon chunks and juicy roe.
7 Wallich St #01-04