This is quite unique which showcases Abalone Katsu wrapped in seaweed along with abalone liver sauce where the katsu is then topped with Uni. Fresh Uni on rice really cannot go wrong. I love the monk fish liver rice, which is as flavourful as it sounds. Next up are the Otoro and Chutoro Nigiris, where both slices were steamed for a few seconds for a stronger umami flavour. Palate Cleanser (Persimmon with tofu sauce and black sesame sauce) Takahashi’s white shari or sushi rice features white vinegar with a touch of black vinegar made using natural spring water from Yamagata prefecture. Nigiri Course (6 Premium Selections Sushi Course) Topped with sweet potato chips for some crunch. The dashi is crafted from Katsuobushi that has been aged for three years, finished with some black pepper for added dimension to the flavour. I had a lovely scallop chawanmushi where the Hokkaido scallop is immersed in a broth infused with the sweetness of the scallop and depth of Ichiban Dashi. Cream)Īn indulgent snow crab course follows next, where the luscious crab bisque is my favourite element of this dish. I definitely prefer the Unago (on the right side) more where the skin is more crisp, and the flavour of the fish is fattier. Sea eel and river eel from Aichi Prefecture are presented side by side, accompanied by a series of condiments: Wasabi, a special seaweed crystal salt, Sansho pepper and pickled Sansho. Special mention goes to the Ankimo which takes a week to prepare as it is marinated and aged in Chef Rinto’s secret sauce.Ĭompetition between 2 Eels (Unagi. My meal started with 3 Types of Signature Chef Appetisers which features Okinawa seaweed with sea cucumber, seasonal Buri (Shima Aji), and Ankimo from Hokkaido. I had the Shugetsu (S$320++) dinner menu you can expect the following: Karesansui, Premium Grilled Dish, Signature Crab Croquette, Seasonal Chawanmushi, 6 kinds of Nigiri, Chef Special Rice Bowl, Chef Finishing Dish, Signature Soup and a Dessert Tea Ceremony. Lunch omakase is available at S$180++ (Koyo Menu, eight kinds of nigiri and six dishes) or S$250++ (Shurei Menu, eight kinds of nigiri and seven dishes), while dinner is S$320++ (Shugetsu Menu, six kinds of nigiri and nine dishes) or S$420++ (Takahashi’s Signature Omakase Nagatsuki Menu, eight kinds of nigiri and more than 10 courses). The Food The restaurant opens for lunch and dinner with just two seating per session. Upon entering the restaurant, paved stone steps lead the way through to the minimalist dining room comprising twelve counter seats.Ī noteworthy mention of the interior is a mini zen garden, which has a miniature replica sand garden placed at the table of each diner. The Singapore restaurant is helmed by Chef Takahashi’s protégé of eight years Chef Rinto Sasagawa, where the space is an intimate 12-seater counter seating and a private room. Takahashi Singapore is a spin-off of Sushi Takahashi in Ginza, Tokyo, and is a concept by Chef Jun Takahashi. The Place Located along Mohamed Sultan Road, Takahashi restaurant is a relatively new Japanese omakase concept located along the same stretch as Esora and Meta.
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