As the world grapples with the COVID-19 virus, travel is now out of the question (if you are still planning to, DON’T! It is not worth the risk to yourself, your loved ones and everyone in your community). So since a trip to Japan is not about to happen anytime soon, a meal at @sgtakayama can help satisfy that craving for Kappo-style cuisine should you have one.
Set in the heart of Singapore, the restaurant is helmed by Executive Chef Taro who use to be the Master Chef at the residence of the Japanese Ambassador to Singapore. I am a big fan of his food; specifically his Omakase Menus. The 8-course Seasonal Lunch ($130/150++ depending on your choice of main) was what I had most recently. It comprises of a fantastically delicious parade of dishes that included Hokkaido scallop sashimi covered in turnip and Szechuan peppercorn leaf, crunchy Katsu of steamed Japanese abalone and asparagus with “green pea soup”, a series of fresh sashimi accompanied by Chef Taro’s creative housemade condiments, an airy-light Monaka wafer filled with foie gras, Japanese bayberry and pickled watermelon rind, a palate-cleansing sea salt ice-cream with Oscetra caviar and sakura flower dashi stock sauce, and finally, grilled A5 Wagyu (shown above) with Japanese onions and local micro herbs served with a bowl of fish and Japanese lotus root rice. The dessert was Japanese pomelo and strawberry from Kumamoto.
For an even more indulgent feast, I recommend the Monthly Omakase Dinner ($280++). Seasonal ingredients feature in both menus and are prepared in a variety of ways that run the gamut from raw to different ways of cooking. What I also love about dining at this elegant restaurant is the peaceful ambience it offers, whether you choose to sit at the counter or in one of their two private rooms.

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