I attempted Takahashi Singapore omakase which has an 8-month ready listing in Ginza, Japan

I really like the slow-paced, zen-like environment at any time when I’m eating at an omakase spot. Studying that the famend Takahashi restaurant from Ginza, Japan— recognized for its 8-month waitlist— had opened its first worldwide department in Singapore, I used to be thrilled past measure to go to Takahashi Singapore.

Located at 4 Mohamed Sultan Street, the 12-seater restaurant boasts a soothing minimalistic decor. Mr Hiro Yamamoto, the ops director, warmly obtained us and escorted us to our seats. The restaurant buzzed with Japanese chatter, and I quickly realised I used to be the one Chinese language visitor in the home.

As we awaited the beginning of the omakase expertise, every of us had an enthralling miniature sand backyard arrange earlier than us, offering a chance to faucet into our internal zen and expertise tranquility— sadly, it made no distinction to me (haha)!

The famend Chef Takahashi honed his craft inside the 4 partitions of a distinguished 3 Michelin-starred sushi omakase restaurant. His protégé, Chef Rinto Sasagawa skilled underneath him for 8 years earlier than taking the reins for his or her first abroad outpost.

The Risshun (S$320++) began off with the Signature Zen Backyard Platter which featured a trio of starters. I started with the Hotaru Ika (firefly squid) wearing yellow miso and served with an assortment of mountain greens.

Then I had the Karasumi Mochi (dried mullet roe) handroll which was like a dried, chewy mochi full of a salted roe bursting with umami. I concluded with the signature ankimo (monkfish liver), which was cured for about 2 weeks— it was pure luxurious as I popped it in my mouth!

The Charcoal-Grilled Abura Bozu (butterfish) supplied a flakey, melt-in-the-mouth expertise with smokey flavours, a delicacy unique to Hokkaido.

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One in every of my favourites was the Otoro Katsu w/ Cashew Nut White Miso. Whether or not you select to savour it with the tonkatsu gravy or just pair it with the nutty miso paste on the backside, each choices promise to tantalise your style buds with their delectable richness.

The Ankake Shark Fin Chawanmushi was a scrumptious jiggly egg custard topped with a wealthy and thick dashi broth with opulent shark fin.

Subsequent, we tried the Nigiri Sushi 7 Sorts. We began off with the Shima Aji (striped jack) served with a tiny however mighty dollop of spring onion and ginger paste. The Kinmedai (golden-eyed snapper) was evenly scented with yuzu and scorching water was basted on its pores and skin to make it further chewy.

We watched on as Chef Rinto used white binchōtan to sear the pores and skin space of the Bonito Hatsu-gatsuo (bonito in spring). It was served with chopped ginger and toasted sesame seeds.

We have been then offered with a palate cleanser which comprised of a inexperienced Muscat grape and pink Kyoho grape, served with 2 dips: tofu cheese paste with honey and a brown sesame sauce with cashew nuts— easy, but extremely refreshing!

We continued with varied tuna cuts: Chutoro (medium fatty tuna), Akami (muscle a part of tuna) and Otoro (fattiest a part of tuna). The Otoro left essentially the most lasting impression, because it was briefly steamed within the oven to reinforce the total flavour of its creamy fat.

Chef Rinto offered to us his Signature Chef Ending Dish which consisted of abalone katsu, abalone liver sauce, uni tartar sauce and topped with a of entirety of contemporary uni; an fascinating mixture of textures and tastes, certainly.

The Tamago was drizzled with honey caramel sauce. I don’t suppose I’ve ever tasted a rendition as silky and custardy as Takahashi’s— it was life altering! We concluded with the Ichiban Dashi Soup w/ Child Sea Eel.

We additionally savoured a cup of Matcha from Shizuoka prefecture, the hometown of Chef Rinto. It so occurs that his grandmother is a matcha tea grasp in Japan, which explains his distinctive abilities.

And eventually, dessert was a Duo Mochi Platter. The Ichigo Daifuku (strawberry mochi) had a plump and candy strawberry surrounded by a thick layer of pink bean whereas the Warabimochi was topped with candy toasted soybean flour.

Total, I loved the entire expertise and I can see why there’s such a protracted ready listing in Japan.

Click on right here to discover extra of Takahashi Singapore.

To make enquiries or reservations, ship a WhatsApp message to +65 8877 0501.

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