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I have fallen in love with the food at this Japanese restaurant. In this age of Tinder and hook-ups, the relationship I have with @sgtakayama is considered old-fashioned because it鈥檚 been a long and sweet courtship. It began with a lunch shortly after they opened almost two years ago, then an dinner event held in conjunction with a Japanese glass artisan company, and late last year, I attended a 4-hands pop-up with Executive Chef Taro鈥檚 friends from Osaka. This slow and steady pace of discovering what he and his team are capable of, has finally led to me declaring that my heart is well and truly won. Sealing the deal with a kiss was the Omakase dinner I had a few days ago. Here is what was served: - A stunning cold appetiser of Japanese hairy crabmeat with yuzu zest and chopped Japanese yam, crowned in marinated Oscetra caviar and served with Japanese yam ice-cream. - Deepfried spring roll filled with creamy #Shirako (cod sperm sac) that proved a dazzling study in contrasts. - A parade of different sublime Sashimi including raw Snow Crab leg (a first for me), each given a little extra kick in flavour with housemade condiments such as cured red fish roe, soya sauce, radish with ponzu sauce, cured egg yolk. - Airy-light Monaka Wafer (Japanese rice biscuit) sandwiching a marvelous combo of foie gras ice-cream, turnip with yuzu skin, pickled watermelon rind, chopped ginger flower and roasted chilli. - A huge boiled Japanese abalone sliced and plated with plump tempura-style Tottori shiitake mushrooms, abalone liver cream and abalone stock sauce. - Palate-cleansing Somen in clear dashi (seasoned with a pinch of salt) and served with juicy, sweet Japanese pear and a splash of matcha-infused oil. - A fantastic beef course showcasing A5 Wagyu poached in a dashi flooded with Japanese leeks, then dressed in a housemade sauce of sesame, vinegar and soya milk, plus a dash of chilli oil. Two helpings were absolutely necessary. - Superb Snow Crab and Uni Claypot Rice that was exceedingly fragrant, fluffy and sweet-in-seafood-flavour. It was accompanied by a bowl of miso soup with clams and some assorted pickles. - Dessert of Japanese pomelo with housemade orange ice-cream and orange bits (with rind still attached) mixed in honey wine jelly. This was paired with a Mikan-flavoured Sake for maximum enjoyment. - Piping hot Houjicha financiers that was simply mind-blowing. Profoundly delicious, this was a meal that has made an indelible impression, and has me pining for more.
Veronica
3d
Lunch Omakase Within CBD Located right smack in the CBD of Singapore - small dainty spot, great for business meetings for a quiet spot. Food was great. Lunch sets were available, Omakase as well. Got the Omakase with black cod miso as a main ($130 ++) Interesting beverage choices like sake of the day and homemade ginger ale. Worth the little splurge during a crazy work week.
Rachel
2w
Negitoro (part of dinner omakase from $280++ onwards). There are a couple of Japanese places that pairs negitoro with yolk, but Chef Taro executed it perfectly. It's not just any yolk hidden within the negitoro, but one that he pasteurized in house, lending it a rich, aged, creaminess to the clean omega-3 oils of tuna. 馃敻 The omakase here was good, it's Kappo style and I enjoyed it. I'll post my meal (throwback) here as ig stories and save it under highlights - Takayama. 馃敻馃敻 #negitoro #eggyolk #japanesefoodsg #takayamasg #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #鏅┿仈銇倱 #澶曘仈椋 #鍜岄 #omakase #sgjapfood #銇娿伨銇嬨仜 #seafood #sgrestaurant
Justin
27w
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Grilled Buri (included in $268++ eight-course dinner). This is one of the best thing I've eaten in 2019. Amazing texture here - the flesh was juicy, with a paper-thin crisp smoky skin. And between the juicy flesh and crisp skin is a third layer, which is slightly cooked with a firmer bite. 馃敻 This is topped with Hokkaido tamanegi (sweet onions) that has a refreshing sweetness, lightening the omega oils of the fish. 馃敻 Esora is closed for the time being.. Waiting to see when it would open again. 馃敻 #hassun #finediningsg #finedininglovers #esora #foodphotography #fujifilm #burpple #kappo #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #鏅┿仈銇倱 #澶曘仈椋 #鍜岄 #omakase #sashimi #japfoodsg #seafood #sgrestaurant
Justin
7w
One Of The Incredible Sushi Items Of The Season (Lunch Set: $138++ / Dinner Set: $268++). The first item you鈥檙e encouraged to pick up and savour from Esora鈥檚 gorgeous autumnal 鈥淗assan鈥 is the Barracuda. A thick slice of the fish hugs the neat little block of seasoned rice. The roll is placed on a sheet of crisp seaweed that you are to use first in a practical way, kind of like a napkin, to hold and lift the sushi. It then quietly transitions into the role of an ingredient as it becomes part of the roll. This was so utterly delicious I found myself wishing there was a half dozen more.
Veronica
10w
The Donabe Rice Never Fails To Impress (Dinner Set Menu: $268++ Per Pax) This was the last savoury course by Chef-owner Shigeru Koizumi from our dinner last night. A simple yet stunning dish, it featured Sanma (Pacific Saury) cooked with ginger and spring onions. After being presented to us as shown in my photo above, one of the chefs went promptly to work, breaking up the grilled pieces of Sanma to mix them in (rather aggressively I might add but not that I mind - aggression is sexy...) with the rice. By the time the contents of the pot was scooped into the waiting wooden bowls, the fish had become so fine and well-integrated with the rice grains, it was nigh impossible to tell them apart. Fresh (not chilled, nor farmed) ikura was spooned on as the last touch. The taste was truly sublime. Of course I had to have seconds.
Veronica
12w
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Featured In 3 Guides
It鈥檚 always a divine dining experience at Meta. These are from the lunch courses and each of them is delectable and satisfying in its own way 馃憣馃徏
Laurensia
9w
Outrightly proclaiming my lunch here as possibly the best meal of 2019 鈥 as of 18/11 at least. I鈥檓 not gonna run through course by course cause this was the only decent photo I managed to catch (I鈥檓 heavily reliant on my flash), so TLDR; every course was very well thought out and conceptualised, each element adding a complementary yet contrastive aspect to the dish, and really I鈥檝e got nothing but compliments. The meal started off with starters that were absolutely stunning: chawanmushi was the bomb, and the mushroom tart was just 馃く like who鈥檇 think microplaned raw shrooms could taste so good?? I鈥檇 recommend you get the $10 upgrade for the Jeju abalone multigrain risotto cause omg the smoky, tender, meaty abalone with that light risotto (I swear I tasted barley in there) was among the highlights of the meal. After plate and plate of insane flavours, the meal ended off with a light dessert of mellow melon sorbet, sweet sweet seasonal muscat grapes, and an ethereal makgeolli meringue. 鈦
Nobelle
13w
Birthday Dinner With Family Very good food with excellent flavours and a good amount of food to keep you satisfied. Unfortunately their services leaves much to be desired. For the amount of money one pays for dinner there is no warmth or friendliness in the place. The acoustics of the restaurant are also poor- conversation is near possible if you are not shouting. Despite enjoying the food, I may not return.
Christine
28w
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BEYOND
Featured In 2 Guides
[GIVEAWAY] $100 Tono Cevicheria Dining Vouchers. 馃敻 Have you tried Peruvian food? It's certainly an experience, but aren't anything quirky or adventurous. Because I think Singapore is ready for Peruvian food, or Nikkei cuisine under the Japanese influence. After all, we can take chilli very well, and we love heat in our food, whether served warm or cold, and the strong zesty flavors works up out appetite very well. It's not easy to find a Peruvian restaurant in Singapore, but we have Tono Cevicheria, which is also the first in Asia. 馃敻 Here's how you can win a $100 voucher to dine at Tono Cevicheria. To qualify, simply: 1. Follow @tonocevicheria, @riardsg, and @justinfoodprints 2. Name any one dish served at Tono Cevicheria 馃槉 3. Tag a friend. As with all giveaway etiquette, tag only those you know irl, and who wouldn't mind you sharing this with them. 馃敻 Entries would close on 9 Feb. 馃敻 Pictured are some dishes served at Tono Cevicheria's weekend brunch menu, and dinner menu. 馃敻 #giveaway #giveawaysg #sggiveaway #sgcontest #contestsg #fujifilm #burpple #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #鏅┿仈銇倱 #澶曘仈椋 #鍜岄 #omakase #sashimi #鍒鸿韩 #銇娿伨銇嬨仜 #seafood #sgrestaurant
Justin
2w
Tried Peruvian cuisine for the first time today! The ceviche was interesting and very appetising. It tastes Mexican because of the corn tortilla used. The fish was Super fresh and the dressing was really zesty and refreshing. The best thing we ate was the Plancha de mariscos!! It鈥檚 essentially grilled vegetables and seafood with a Super delicious sauce and crispy quinoa! I鈥檝e never had anything like it but it was so good! The paella was pretty forgettable though. Service was pretty good too! #burpple #burpplesg #burpplebeyond
Sarah
8w
Pulpo 鈥淎l Olivo鈥($28) The slices of octopus were cooked very gently, and was a vessel for the flavours that came through via the black olive mayo, chimichurri, garlic crisps & what I think are wisps of fried sweet potato. Was decent but would have preferred the octopus to have some char / smoky flavours.
aggs & xi
10w
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