Dinner @ Takayama

June 27, 2018 in Japanese by thywhaleliciousfay

When I got to learn about Takayama through my IGGF (InstaGram GirlFriend), I was really interested in their dinner menu. And it was exciting that my IGGF was keen to join me in trying their dinner menu because she had been lunching at Takayama and she enjoyed the food so far.

However, I was undecided between the $280 and $380 menus. Both were 11-courses with the latter requiring at least 2-days advanced notice. In the end, I decided to go with the $380 menu because I figured I would be getting the real deal. I mean… Since head chef Taro Takayama knew my IGGF and she was contacting him directly to make our reservation, I figured he wouldn’t shortchange me. So with that, reservation was made with at least 1 week advanced notice.

Located at the ground level of OUE Downtown, it’s a 15 minutes walk from Raffles Place MRT station to Takayama. My IGGF went with the 8-course ($190) from the menu while I went ahead with the 11-course menu ($380) as pre-ordered. And with that, we started our dinner with:-

1) Takayama menu, $380 comprised of:-

(A) Dish #1 (above) – Young onion, sea urchin from Hokkaido and dashi jelly.


(B) Dish #2 (above) – Tofu souffle with hairy crab and summer truffle.


(C) Dish #3 (above) – Asparagus, somen and corn ice cream.


  

(D1) Dish #4 (above) – Otsukuri platter of baby white shrimp (shiro-ebi), pike eel with plum sauce, big-eye snapper (kinmedai) with vinegar jelly, Spanish mackerel with homemade plum sauce and radish, tuna tartare with frozen yolk within, blue fin tuna and mackerel stick sushi (saba bozushi) with kelp. The tartare was pretty interesting as chef Taro san shared that the yolk within was marinated in soya sauce to achieve its cheese-like texture.


(E) Dish #5 (above) – Sandwiched between the wafer biscuit (monaka) were foie gras (marinated with sake and mirin) and pickled watermelon skin (marinated in sake lees).

(F) Dish #6 (above) – Spotted prawn (botan-ebi) and raw egg plant in grape dressing.

(G) Dish #7 (above) – Abalone with two sauces; Sea urchin and abalone liver.


(H) Dish #8 (above) – Wild-caught eel with salt flakes, served with fermented barley and various vegetables.

(I) Dish #9 (above) – Rice with sea-caught salmon and pickles.

(J) Dish #10 (above) – Musk melon and mango.

(K) Dish #11 (above) – Pumpkin and green pea (usui-endo) jellies.

2) Alcohol pairing, $98 (6 types) (above)

It was an enjoyable meal because I had the company of my IGGF. It’s no secret that I am really shy with new faces. But with my IGGF, I was about to converse freely with friendly chef Taro san. However food wise, I didn’t think it was worth the $380 price tag.

Compared to my IGGF’s $190 8-course menu, the additional dishes that I got for my 11-course menu was somen (dish #3) and abalone (dish #7). The other differences were i) eel was used instead of hairy crab for her souffle (dish #2), ii) she got snapper with soya foam instead of blue fin tuna (dish #4), iii) huge sweetfish (ayu) instead of eel (dish #8), and iv) wine-marinated peach instead of mango (dish #10). Which honestly, I felt the dishes only justified a $280 instead of $380 menu. Even the plating between the $190 and $380 were the same. I guess I was disappointed because I was expecting more. At least 1 really special ingredient since advanced notice was even given.

Will I recommend Takayama? Well, for a traditional kaiseki experience, I would recommend elsewhere. But I would not give Takayama a total miss. If one is in the CBD area, one could still check out Takayama but stick to the $190 or $280 menu. Don’t go beyond $280.

TAKAYAMA
6A Shenton Way, OUE Downtown, #01-09/10, Singapore
6224 0864, Website
Overall: 6.5
Opening hours:-
Food/Beverage: 7
Mon – Fri : 12:00 – 14:30 (Lunch)
Ambience: 7
Mon – Sat : 18:00 – 22:00 (Dinner)
Value: 5
Service: 7
* Closed on Sun