Welcome to Millenia Walk.

Desserts are all so pretty and nice, I dunno what to choose so started with a hot matcha latte first

($6.50) I did passby this cafe a couple of times but then it just got people sitting on the side away from the path. I decided to rest for a while as last sat was too much people hung out at suntec. So matcha latte is not bad tbh as got milky and creamy texture and also quite sweet (slightly bitter taste).

Here’s the classic chocolate & the banana caramel. I liked the flavor of the latter. It was a slightly denser cake, not really a fluffy sponge. Serving it cold really made it taste better!

This was indeed different from the taste of other ramen stalls. The chicken stock was a rich orange and had a strong taste, quite clearly of tomatoes. Came with a small dish of groundnuts. Didn’t quite know what to do with the lemon. These were sea prawns and though were slightly overcooked, had great umami roe (yums)! There was relatively less broth than other ramens. Interesting try indeed! Wine costs the same as canned beer, Pity they don’t have draught.

I tried their Gyutan Yaki Omakase Course ($65++), which is a 9-course meal comprising:
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🥕 Daikon Miso
🫛 Edamame
🥗 Salad
🍄 Satsuma age (fish cake)
🦪 Today's Recommended (we had fried oysters)
🍢 Oden Moriawase
🥩 Wagyu Mountain Roast BEEF
🐄 Gyutan Yaki
🍚 Rice and Tororo
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That mountain of roast beef was certainly the highlight for us! 😍 Doused with an addictive sweet-savoury sauce with a slight peppery kick, the slices were tender & not gamey at all! 💗 The chunky gyutan was brilliant as well; loved the chew! 🤤
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The oden was another hit for me 🍲! With rather flavourful yet clear-tasting broth & springy oden 🍥, this is the perfect comfort food for rainy days!

Indulging in Nozomi's new Autumn menu is like embarking on a culinary adventure through Japan's seasonal treasures.

Nozomi’s Autumn Menu includes:
🍂Tsubugai Carpaccio $58
Whelk Sashimi served with Grated Garlic, Ginger, and Carpaccio Dressing
🍂Tempura Shimeji Salmon Maki $24
Salmon and Cucümber wrapped in Signature Red Vinegar Sushi Rice, topped with deep fried Shimeji Mushrooms and Ikura (Salmon Roe)
🍂Autumn Tempura $18
Japanese Pumpkin, Sweet Potato, Oyster Mushroom, Shiitake Mushroom, and Octopus, cooked to perfection in a light and crispy tempura batter
🍂Tako Pasta $22
Octopus Linguine tossed in Pesto Sauce, topped with Ikura (Salmon Roe), and finished with Orange Zest
🍂Tori Mushroom Donabe $24
Autumn Claypot Rice featuring Shiitake
Mushroom, Oyster Mushroom and King Oyster Mushroom, paired with Chicken and Capsicums

Nozomi's ambiance is a perfect fusion of traditional Japanese charm and contemporary comfort, creating a haven that feels like home. This restaurant isn't just a culinary experience, it's an ode to the enduring spirit of community and authenticity. Step into Nozomi, and you'll step into a sanctuary of hope, warmth, and belonging.

Indulging in Nozomi's new Autumn menu is like embarking on a culinary adventure through Japan's seasonal treasures.

Nozomi’s Autumn Menu includes:
🍂Tsubugai Carpaccio $58
Whelk Sashimi served with Grated Garlic, Ginger, and Carpaccio Dressing
🍂Tempura Shimeji Salmon Maki $24
Salmon and Cucümber wrapped in Signature Red Vinegar Sushi Rice, topped with deep fried Shimeji Mushrooms and Ikura (Salmon Roe)
🍂Autumn Tempura $18
Japanese Pumpkin, Sweet Potato, Oyster Mushroom, Shiitake Mushroom, and Octopus, cooked to perfection in a light and crispy tempura batter
🍂Tako Pasta $22
Octopus Linguine tossed in Pesto Sauce, topped with Ikura (Salmon Roe), and finished with Orange Zest
🍂Tori Mushroom Donabe $24
Autumn Claypot Rice featuring Shiitake
Mushroom, Oyster Mushroom and King Oyster Mushroom, paired with Chicken and Capsicums

Nozomi's ambiance is a perfect fusion of traditional Japanese charm and contemporary comfort, creating a haven that feels like home. This restaurant isn't just a culinary experience, it's an ode to the enduring spirit of community and authenticity. Step into Nozomi, and you'll step into a sanctuary of hope, warmth, and belonging.

Indulging in Nozomi's new Autumn menu is like embarking on a culinary adventure through Japan's seasonal treasures.

Nozomi’s Autumn Menu includes:
🍂Tsubugai Carpaccio $58
Whelk Sashimi served with Grated Garlic, Ginger, and Carpaccio Dressing
🍂Tempura Shimeji Salmon Maki $24
Salmon and Cucümber wrapped in Signature Red Vinegar Sushi Rice, topped with deep fried Shimeji Mushrooms and Ikura (Salmon Roe)
🍂Autumn Tempura $18
Japanese Pumpkin, Sweet Potato, Oyster Mushroom, Shiitake Mushroom, and Octopus, cooked to perfection in a light and crispy tempura batter
🍂Tako Pasta $22
Octopus Linguine tossed in Pesto Sauce, topped with Ikura (Salmon Roe), and finished with Orange Zest
🍂Tori Mushroom Donabe $24
Autumn Claypot Rice featuring Shiitake
Mushroom, Oyster Mushroom and King Oyster Mushroom, paired with Chicken and Capsicums

Nozomi's ambiance is a perfect fusion of traditional Japanese charm and contemporary comfort, creating a haven that feels like home. This restaurant isn't just a culinary experience, it's an ode to the enduring spirit of community and authenticity. Step into Nozomi, and you'll step into a sanctuary of hope, warmth, and belonging.

Indulging in Nozomi's new Autumn menu is like embarking on a culinary adventure through Japan's seasonal treasures.

Nozomi’s Autumn Menu includes:
🍂Tsubugai Carpaccio $58
Whelk Sashimi served with Grated Garlic, Ginger, and Carpaccio Dressing
🍂Tempura Shimeji Salmon Maki $24
Salmon and Cucümber wrapped in Signature Red Vinegar Sushi Rice, topped with deep fried Shimeji Mushrooms and Ikura (Salmon Roe)
🍂Autumn Tempura $18
Japanese Pumpkin, Sweet Potato, Oyster Mushroom, Shiitake Mushroom, and Octopus, cooked to perfection in a light and crispy tempura batter
🍂Tako Pasta $22
Octopus Linguine tossed in Pesto Sauce, topped with Ikura (Salmon Roe), and finished with Orange Zest
🍂Tori Mushroom Donabe $24
Autumn Claypot Rice featuring Shiitake
Mushroom, Oyster Mushroom and King Oyster Mushroom, paired with Chicken and Capsicums

Nozomi's ambiance is a perfect fusion of traditional Japanese charm and contemporary comfort, creating a haven that feels like home. This restaurant isn't just a culinary experience, it's an ode to the enduring spirit of community and authenticity. Step into Nozomi, and you'll step into a sanctuary of hope, warmth, and belonging.

Indulging in Nozomi's new Autumn menu is like embarking on a culinary adventure through Japan's seasonal treasures.

Nozomi’s Autumn Menu includes:
🍂Tsubugai Carpaccio $58
Whelk Sashimi served with Grated Garlic, Ginger, and Carpaccio Dressing
🍂Tempura Shimeji Salmon Maki $24
Salmon and Cucümber wrapped in Signature Red Vinegar Sushi Rice, topped with deep fried Shimeji Mushrooms and Ikura (Salmon Roe)
🍂Autumn Tempura $18
Japanese Pumpkin, Sweet Potato, Oyster Mushroom, Shiitake Mushroom, and Octopus, cooked to perfection in a light and crispy tempura batter
🍂Tako Pasta $22
Octopus Linguine tossed in Pesto Sauce, topped with Ikura (Salmon Roe), and finished with Orange Zest
🍂Tori Mushroom Donabe $24
Autumn Claypot Rice featuring Shiitake
Mushroom, Oyster Mushroom and King Oyster Mushroom, paired with Chicken and Capsicums

Nozomi's ambiance is a perfect fusion of traditional Japanese charm and contemporary comfort, creating a haven that feels like home. This restaurant isn't just a culinary experience, it's an ode to the enduring spirit of community and authenticity. Step into Nozomi, and you'll step into a sanctuary of hope, warmth, and belonging.

Indulging in Nozomi's new Autumn menu is like embarking on a culinary adventure through Japan's seasonal treasures.

Nozomi’s Autumn Menu includes:
🍂Tsubugai Carpaccio $58
Whelk Sashimi served with Grated Garlic, Ginger, and Carpaccio Dressing
🍂Tempura Shimeji Salmon Maki $24
Salmon and Cucümber wrapped in Signature Red Vinegar Sushi Rice, topped with deep fried Shimeji Mushrooms and Ikura (Salmon Roe)
🍂Autumn Tempura $18
Japanese Pumpkin, Sweet Potato, Oyster Mushroom, Shiitake Mushroom, and Octopus, cooked to perfection in a light and crispy tempura batter
🍂Tako Pasta $22
Octopus Linguine tossed in Pesto Sauce, topped with Ikura (Salmon Roe), and finished with Orange Zest
🍂Tori Mushroom Donabe $24
Autumn Claypot Rice featuring Shiitake
Mushroom, Oyster Mushroom and King Oyster Mushroom, paired with Chicken and Capsicums

Nozomi's ambiance is a perfect fusion of traditional Japanese charm and contemporary comfort, creating a haven that feels like home. This restaurant isn't just a culinary experience, it's an ode to the enduring spirit of community and authenticity. Step into Nozomi, and you'll step into a sanctuary of hope, warmth, and belonging.

Delivering an exquisite tempura lunch course at $180++ a person, Chef Takahiro Shima’s intimate 10-seater restaurant was an awesome hidden gem - you definitely won’t walk out smelling like a fried item at Tenshima.

The line-up starts lightly with a delicate appetiser of Walnut Tofu crowned with walnut pasta and briny ikura - sweet and silky. Following closely behind were the 7 kinds of tempura all fried ala minute with Ebi (Tiger Prawn), Corn, Kisu (Japanese whiting), Asparagus, Scallop, Egg Plant, and Tachiuo (Silver Belt Fish). Love love love the flakey-fresh Japanese whiting and succulent Silver Beltfish - both wonderfully seasoned even before enjoying them with the condiments. Oh oh and the plump scallop was superb with the sweet plum paste (who knew!).

In between we had a palate cleanser of Katsuo no Tataki (Seared Bonito) topped with Chef Shima’s house-made dressing, ginger flower and spring onions. And a premium tempura which features creamy sweet, decadent uni on a crisp sheet of seaweed tempura. Then greedy us got a supplement of Wagyu Tempura with warm Sukiyaki sauce (+$70) - so good, a pinnacle of indulgence.

Before moving on to dessert, we get to choose a tempura rice dish - Tendon or Tencha. Think of a competent disc-shaped fritter of chopped prawns and vegetables in both delightful choices. Lastly, we were blown away by the simple pairing of sweet potato tempura with milk ice cream. Soft and not fibrous at all, the sweet potato was said to be steamed over six to seven hours, then dry-aged in a chiller for two days before frying.