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6 Shenton Way
#01-09/10 Downtown Gallery
Singapore 068809

(open in Google Maps)

12:00pm - 02:30pm
06:30pm - 10:00pm

12:00pm - 02:30pm
06:30pm - 10:00pm

12:00pm - 02:30pm
06:30pm - 10:00pm

12:00pm - 02:30pm
06:30pm - 10:00pm

06:30pm - 10:00pm


12:00pm - 02:30pm
06:30pm - 10:00pm

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From the Burpple community

In this age of Tinder and hook-ups, the relationship I have with @sgtakayama is considered old-fashioned because it’s 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’s 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.


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.

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.
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.
#negitoro #eggyolk #japanesefoodsg #takayamasg #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #晩ごはん #夕ご飯 #和食 #omakase #sgjapfood #おまかせ #seafood #sgrestaurant

So I've tried the foie gras with monaka from Takayama, and more recently from Tamashii as well. Of course one mustn't miss the one from Esora, which I'll be trying in end August. I'll update again on my thoughts after trying all three 😋
#foiegras #japanesefoodsg #takayamasg #foodphotography #fujifilm #burpple #cbdeats #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #晩ごはん #夕ご飯 #和食 #omakase #grilledfood #sgjapfood #おまかせ #cbdeats #sgrestaurant


C H E F’ S I N V I T A T I O N
I think it was clear even from amongst the stellar sashimi we were served by Head Chef Taro Takayama, the Blue Fin Tuna Belly was a hot favourite (my niece couldn’t stop grinning when they got to have seconds). Delectably fatty, the slices of the melt-in-the-mouth fish came topped with frozen marinated egg yolk and a housemade kombu soya sauce (I liked how complex its rich and rounded saltiness was).
Like the rest of this special meal, the Kid Sake selected to pair with the sashimi was served in an elegant @kimoto_glass_tokyo sake glass, which I believe, contributed to the drinking pleasure.


From the collaborative lunch event at this Japanese restaurant, this still managed to be one of the standouts for me in the parade of deliciousness by Head Chef Taro Takayama.
In the bowl were a tender and juicy seared scallop, a piece of deepfried Japanese eggplant and silky Japanese beancurd wallowing in an umami oyster and clam ginger broth. Oishii maximus this was, warming the cockles of my heart with every sip and nibble.
Paired with it was a dry sake served at room temperature in a @kimoto_glass_tokyo sake glass by the design name of “Jun”. Mmmmm...

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