Was surprised the staff didn't recommend two specialties:

Tower of crispy soft shell crabs and potatoes - this dish is amazing. In terms of presentation. It's a tower formed by slices of potato griddles alternating with deep fried crispy soft shell crabs - no ounce of oil dripping on the plate. The crabs are fresh but sadly I am not a fan of soft shell crabs so it didn't do much for me.

The other yummy tummy they have is half-cooked beef carpaccio, with a soya dip. Thinly sliced beef with its outer layer singed and SMOKY :P but raw tender and juicy inside, god makes my moouth water just thinking about it.

The ambience is great. Dark wood panelling bathed in warm soothing light and the kitchen is well lit up so you can look at how the dishy cooks are cooking your dishes.

The cubicles are well ensconed to allow for privacy so you won't hear the latest gossip about who's dumping who to go out when with whose ex-boyfriend's best friend, except they are not really friends... u know the story

The last time I came here, I had whale sperm soup so do ask around for the cook's recommendation of what's in season. You may be in for a treat.

Personally I prefer the branch in Shaw Centre. Kuriya at GWC is more fusion than traditional Japanese. The one at SC is decidedly taking the traditional approach, go for their set menus there and you can't go wrong. At times. they have the fugu set or the autumn/winter set and it's exquisite.