I tried Takahashi Singapore omakase which has an 8-month waiting list in Ginza, Japan

I love the slow-paced, zen-like atmosphere whenever I’m dining at an omakase spot. Learning that the renowned Takahashi restaurant from Ginza, Japan— known for its 8-month waitlist— had opened its first international branch in Singapore, I was thrilled beyond measure to visit Takahashi Singapore.

Situated at 4 Mohamed Sultan Road, the 12-seater restaurant boasts a relaxing minimalistic decor. Mr Hiro Yamamoto, the ops director, warmly received us and escorted us to our seats. The restaurant buzzed with Japanese chatter, and I soon realised I was the only Chinese guest in the house.

As we awaited the start of the omakase experience, each of us had a charming miniature sand garden set up before us, providing an opportunity to tap into our inner zen and experience tranquility— unfortunately, it made no difference to me (haha)!

The renowned Chef Takahashi honed his craft within the 4 walls of a distinguished 3 Michelin-starred sushi omakase restaurant. His protégé, Chef Rinto Sasagawa trained under him for 8 years before taking the reins for their first overseas outpost.

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

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

The Charcoal-Grilled Abura Bozu (butterfish) offered a flakey, melt-in-the-mouth experience with smokey flavours, a delicacy exclusive to Hokkaido.

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One of my favourites was the Otoro Katsu w/ Cashew Nut White Miso. Whether you choose to savour it with the tonkatsu gravy or simply pair it with the nutty miso paste at the bottom, both options promise to tantalise your taste buds with their delectable richness.

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

Next, we tried the Nigiri Sushi 7 Kinds. We started off with the Shima Aji (striped jack) served with a tiny but mighty dollop of spring onion and ginger paste. The Kinmedai (golden-eyed snapper) was lightly scented with yuzu and hot water was basted on its skin to make it extra chewy.

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

We were then presented with a palate cleanser which comprised of a green Muscat grape and red Kyoho grape, served with 2 dips: tofu cheese paste with honey and a brown sesame sauce with cashew nuts— simple, yet incredibly refreshing!

We continued with various tuna cuts: Chutoro (medium fatty tuna), Akami (muscle part of tuna) and Otoro (fattiest part of tuna). The Otoro left the most lasting impression, as it was briefly steamed in the oven to enhance the full flavour of its creamy fats.

Chef Rinto presented to us his Signature Chef Finishing Dish which consisted of abalone katsu, abalone liver sauce, uni tartar sauce and crowned with a finishing touch of fresh uni; an interesting mix of textures and tastes, indeed.

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

We also savoured a cup of Matcha from Shizuoka prefecture, the hometown of Chef Rinto. It so happens that his grandmother is a matcha tea master in Japan, which explains his exceptional skills.

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

Overall, I enjoyed the whole experience and I can see why there’s such a long waiting list in Japan.

Click here to explore more of Takahashi Singapore.

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

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