Takayama, the kappo-style Japanese fine dining restaurant by Chef Taro Takayama in OUE Downtown Gallery, has carved its mark as the place for authentic Japanese flavors. This Spring, it invites all for a taste of freshness with a menu curated from seasonal Spring specialties in ingredients like Awabi abalone, firefly squid, surf clams, strawberries, and more.
Takayama’s spirit of omotenashi, or whole-hearted Japanese hospitality, is once again illustrated with a specially curated omakase menu, this time with the spotlight on the produce and seafood synonymous with Spring, graciously delivered to every guest in the exclusive ambiance of its 1,184 square-foot, 32-seater restaurant.
Address: 6A Shenton Way, #01-09/10 OUE Downtown Gallery, Singapore 068815
In the true spirit of omakase – to leave things up to the chef – Chef Taro has put together a menu that traverses land and sea based on his knowledge of the best flavors from produce to seafood and meats.
The Dinner Spring Menu ($350) brings nine courses of indulgence with seafood starters of firefly squid sweetened with white and green asparagus alongside a medley of spring vegetables, all drizzled with a delicate miso vinaigrette sauce. Whet the appetite further with surf clams served with spring cabbage, young burdock, ginger flowerpickle, and dashi jelly, crowned with caviar and orange zest. The menu transitions to bolder flavors with seasonal Japanese fish as well as monaka of sakura with foie gras mousse.
Mains bring a comforting hotpot of abalone stock simmered to incomparable sweetness with ginger, abalone, and mozuku seaweed before the full-bodied game enters the repertoire with A5 Miyazaki Wagyu lightly grilled with sukiyaki sauce to release its best natural flavors, topped off with a Japanese onsen egg for a creamy finish. Completing the dinner experience with a carb dish is the donabe rice, fragranced with Sakura-ebi, and bamboo shoot and flavored with the natural umami of seaweed and sesame.
Dessert wraps things up on a sweet end with strawberry mochi of ripe spring strawberries wrapped in a pillowy soft mochi skin as well as a matcha financier of buttery goodness laced with green tea, perfect to finish off with hot tea.
The Lunch Spring Menu ($150 for 7 courses; $200 for 8 courses) brings a lighter iteration beginning with Awabi abalone cooked with uni, bamboo shoot, and dashi jelly, before being crowned with ikura. It also brings the full entourage of seasonal Japanese fish and Sakura monaka with foie gras.
Mains present a choice of cherry trout or A5 Miyazaki Wagyu Beef before things round off with donabe rice. The longer menu includes the addition of caviar served with prime slices of bluefin tuna and seaweed. Dessert goes the full mile of strawberry mochi and matcha financier.
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