Ristorante Takada

I wasn't thrilled about the presentation (arrived in a plastic bag) but the taste was faultless. A blob of creamy burrata, juicy hokkaido scallop, a fat asari clam, all brought together by some kind of tomato stew. Lovely.

Had this the last time too, but who can fault you for wanting to have this twice in a row? You're advised to have the pasta plain first before pouring the squid ink over. If you order the $38++ or $48++ Lunch Set, you have to pay a supplement of $12 for this pasta course.

Mother's Day lunch was awesome. I usually find traditional italian too heavy (and rather one-dimensional) but this chef does a great job of infusing the refinement of Japanese cuisine into Italian ingredients. Lovely experience and well worth the trek to the west ( Easties don't usually venture far 😜).
🚗 : signage slightly confusing but there is visitor parking available in the building (b2 level).

Chef Takada makes delicious Omakase Italian style. Most dishes are made with Japanese ingredients. Like the pasta was served with uni and the soup cooked Japanese way but served European style. There are 3 Omakase courses ranging from 5, 7 and 9 dishes. Overall it was a yummy yummy yum yum yum dinner.

The winner for this dish for me had to be the flower pot, which combined burrata cheese (I think) with tomato, covered with bread crumbs infused with olive oil (to give the image of soil).

It was salty from the cheese, sweet from the tomatoes and then the saltiness was neutralised with the olive oil & bread crumbs, I guess this is what Umami would taste like? Parma ham is always good so no further comments there.

They really do know how to make a girl happy, looking at that portion of truffle perched on top. Pasta could be more al dente in my opinion but am not complaining.