Ronin's sourcing is evident here. The shrimp is sweet and snappy, the scallop buttery. Whether served raw or with the slightest kiss of heat, both showcase the minimalist Japanese philosophy—let the ingredient speak. This is where the restaurant's Asia's 50 Best reputation is built.
Tips from diners
Ask how the shrimp and scallop were prepared that day. Some nights they're raw, others lightly torched.
The char on the skin is pronounced but not bitter. The flesh inside remains tender and flaky. Reviewers note that the marination on this grilled fish is perfectly pitched—robust enough to complement the char, but not overwhelming the delicate fish. This is where Ronin's Japanese technique shines.
Tips from diners
Ask the server for grilled fish recommendations—they change daily based on what's fresh from the market.
Raw fish prepared with precision, the thick-cut amberjack delivers a meaty texture without being tough. The sesame and negi (Japanese leek) soy marinade adds an umami depth that transforms the raw fish. Food reviewers consistently praise the quality of the raw ingredients and the balance of the marinade.
Tips from diners
The marinade here is the key—don't skip this if you like umami-forward raw fish.
Sea bream is a Japanese staple, prized for its subtle sweetness and clean flavor. Ronin's version arrives with a generous squeeze of yuzu that cuts through the richness and elevates the fish's natural character. Simple, elegant, and exactly what Japanese minimalism is about.
Tips from diners
The yuzu is fresh-squeezed here, not bottled. It makes a real difference in the brightness.
Texture is critical with squid—overcooked becomes rubbery. Ronin delivers tender, just-charred squid with yuzu providing a bright counterpoint. The yuzu element prevents the dish from feeling heavy, making it feel fresh and contemporary rather than just a traditional grilled item.
Tips from diners
The squid should have a slight give when bitten—if it's rubbery, send it back. Quality control here is tight.
Ronin is a modern Japanese izakaya from the same team behind Yardbird, led by Chef Matt Abergel. The restaurant is consistently listed on Asia's 50 Best Restaurants (ranked #45 in 2018) and is known for its focus on fresh seafood. The intimate, bar-like setting with high tables creates a relaxed, sophisticated atmosphere that complements the carefully curated one-page menu.
Book 2-3 weeks in advance, especially for Friday and Saturday. The restaurant is small and consistently full due to its Asia's 50 Best status.
The bar-style high tables create an intimate feel without sacrificing sightlines. You can see across the room without feeling hemmed in.
The one-page menu changes daily based on what's fresh. Arrive ready to be flexible and ask the staff for their top recommendations that night.
The sake and wine list is carefully curated and pairs beautifully with the seafood. The servers are knowledgeable and don't push expensive bottles.
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