Salty, spicy, umami and sizzling hot, Shyun Sumibiyaki is now open for business.
Beloved local institution Shyun is firing up the charcoal for an intimate Japanese BBQ experience, bringing traditional sumibiyaki cooking to the Carnegie dining scene.
Taking pride of place on Koornang Road, Shyun Sumibiyaki marks the third venue for the popular Japanese restaurant group, completing a tasty trifecta along the bustling foodie strip.
Shyun Sumibiyaki
- Opens today
- 126 Koornang Road, Carnegie
- Open from 5pm-10pm daily
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So what exactly is sumibiyaki? It’s essentially just charcoal barbeque. The waitstaff deliver a cauldron of smouldering embers to the table, and guests are invited to grill premium cuts of meat to smoking-hot perfection, then dip them in one of the restaurant’s umptuous sauces.
Cramming 60 seats into a cosy 120-square-metre space, the new joint promises to deliver all the community vibes and sizzling street food energy of a traditional izakaya, echoing the vibe of backstreet haunts in Nagoya and Tokyo.
“With Sumibiyaki, we wanted to create something that feels personal — a place where people can gather around the table, cook together and share in the street food culture we grew up with,” says Nagoya-born executive chef Nakamura Akiyoshi, who’s bringing the heat with a menu packed with premium meats and seafood grilled to perfection.
The new venue sits directly opposite the OG Shyun restaurant, which first flung open its doors back in 2009 and recently scored a slick rebrand. Meanwhile, just a leisurely stroll up the road, Shyun Ramen has been dishing up steaming bowls of noodle goodness since 2012.
Meat-lovers can get stuck into the Gyutan Zanmai, a feast celebrating the humble ox tongue in various cuts and preparations. For the full experience, the Shyun Tasting Set offers a greatest hits compilation of the kitchen’s finest creations, while the Robata Set delivers the ultimate grilled tasting journey.
Complementing the main event are seasonal izakaya small plates, nirigi and a killer cocktail list that leans into Japanese flavours like yuzu, matcha, shiso and sake.
“We’ve been part of the Carnegie community for 16 years now, and Sumibiyaki feels like a return to our roots while also taking a step forward,” says co-founder Tomohiro Suzuki. “It’s still very much Shyun — it’s just more intimate, more expressive and more about the experience.”
With limited seating and a focus on personalised service, bookings are essential to secure your spot at the grill. The flame is officially lit, so don’t sleep on this one, carnivores.
For more information and to make a booking, head here.
