Guriru: Japanese open grill poolside experience with freshly flown seafood and plump oysters

If you were to pick between taste and ambience in a restaurant, which would you pick? I used to think that it would be difficult to find restaurants that successfully prioritise both. Located next to a pool, Guriru caught me by surprise as I’d typically associate restaurants by the poolside with not being of great standards. My bad for assuming! Well, Guriru definitely proved me wrong.

Hidden from the food scene at Outram Park, Guriru is a stone’s throw away from some of the city’s biggest restaurants and cafes. Guriru is located at the Medical Alumni Clubhouse, providing a fresh selection of seafood for all.

The restaurant serves up its version of a Japanese Hamayaki. A collaboration between Anagram Food Lab and Chef Teppei Yamashita, Guriru introduces fresh ideas into the culinary world.

Once you step into the compound, you’ll see a long stretch of lights from afar. Follow the lights and they’ll lead you to the pool.

Guriru 1

When I visited on a Monday night, it was relatively empty. The clubhouse was dazzling with bright fairy lights hung above the tables that encircled the swimming pool right smack in the middle. Surrounding the pool were colourful chairs and black tables with giant umbrellas that open up during bad weather. The vibes are really similar to beach clubs and clubhouses!

Guriru 2

On the left, a distance away from the tables is their open grill station and the bar. The chef is whipping up dishes one by one as per order on the hot grill. Next to him is the freezer that stores the fresh feast that you’re about to have.

For the drinkers, Guriru offers Guinness stout at S$12.50 which is relatively cheaper than most bars. They also have classic cocktails, but if you’re willing to have something stronger, try out the Magic Carpet— a butterfly-pea infused gin with lemon and honey. Refreshing!

Chope Reservations

What I tried at Guriru

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For starters, I ordered a list of their skewers that were fresh from the live charcoal grill. As a BBQ fanatic, this scene was particular intriguing for me. I genuinely admire chefs or anyone who is able to withstand standing behind heat for long hours.

Guriru 4

Despite the work, the friendly chef greets me kindly. One thing I noticed from the start is the affectionate service staff, ensuring that you’re well treated with good service.

Guriru 5

I asked for their recommendations and they specifically told me to try the Black Tiger Prawns (S$6.50 per piece, S$25 for 5 pieces).

Guriru 6

I get very amazed by large prawns and this came super plump! The meat was sweet and juicy, and I quickly savoured it up. The mildly charred bits gave a hint of bitterness to the sweet prawn meat— BBQ style!

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I will be upfront and make a confession. The Kurobuta Pork Belly had to be my favourite dish of the night. Upon making your order, you have to specify if you want your skewers cooked with homemade yakitori sauce or to have it lightly salted. For S$12, I had 10 juicy pieces of pork belly that melted perfectly in my mouth. It wasn’t too tough or too tender, and it secured brownie points with the caramelisation of the yakitori sauce at all the right spots. Spot on!

Guriru 8

The Gindara (S$16) on the other hand was lighter on the palate. Plated with a hajikami shoga, the classic companion acted as a palate cleanser from my heavy tasting dishes, especially with most foods being served with the sweet yakitori sauce. As if the fish was caught fresh out of the ocean, the black cod tasted fresh and buttery. Its fatty texture retains its not overly fishy taste, great for diners who don’t like seafood.

Guriru 9

Introducing their best seller, Hyogo Oysters (S$10 for 3 pieces), which are very affordable considering how thick each slab of meat was! You can opt to have this sashimi style, paired with their homemade ponzu sauce or grilled with butter.

I am very afraid of having oysters because I fear being slapped in the face by a whiff of fishiness. These weren’t too bad because these extra large oysters were muted with the lemon juice drizzled on top. You can definitely take my word for this, as I believe that I am the most fussy with my oysters.

Guriru 10

For mains, the Chicken Shoyu Pasta (S$16) would be a great option. A large chicken thigh is served on top of spaghetti, with sea condiments like seaweed and bonito flakes. This fusion dish was heavier in Asian flavours with the use of shoyu sauce coating each strand with sweet and salty flavours. The bonus part was the chicken thigh that was generously coated with yakitori sauce that is ever so addictive!

Final thoughts

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Situated next to a swimming pool, Guriru reminded me of my younger days where I enjoyed fried fishballs on a stick after a swimming lesson. Now, I am enjoying my dinner with a great selection of seafood, each cooked to order.

As I look around, the tranquility that fills my head warrants itself. Several tables around me were celebrating their friends and families birthdays as well— it is certainly a great place for occasions, or even date nights!

Expected damage: S$13 – S$30 per pax

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Price: $ $

Our Rating: 4 / 5


2 College Road (Level 1), Medical Alumni Clubhouse, Singapore 169850

Our Rating 4/5


2 College Road (Level 1), Medical Alumni Clubhouse, Singapore 169850

Telephone: +65 9010 7020
Operating Hours: 12pm - 11pm (Mon to Thu), 12pm - 12am (Fri), 4pm - 12am (Sat), Closed on Sun
Telephone: +65 9010 7020

Operating Hours: 12pm - 11pm (Mon to Thu), 12pm - 12am (Fri), 4pm - 12am (Sat), Closed on Sun