Last Updated: August 4, 2016
This fine-dining restaurant serving Tokyo-Italian cuisine is probably the most fluid one in Singapore, with the menu changing constantly according to the exclusivity of hand-picked seasonal ingredients.
Chef Seita Nakahara exclusively modifies his omakase menu to cater to every individual guest’s needs and preferences, making every visit to Terra a personalised and distinctive experience. They’ve also earned 1-Michelin Star in 2016, so you know chef Seita isn’t playing around.
The interior is a co-mingling of soft pastel blue colours, light wood, a flower brick wall, metal statues of cows, a garden wall and glass panels. Not a exactly conventional, but nonetheless gives off a pleasant and non intimidating feel that puts you right at ease.
In the restaurant itself, there are small pockets of private areas divided by pillars for a more private setting should you wish for it.
As always, we were served bread first. The butter, home made with Porcini and Faucacia mushrooms, give off a herby and heavy mushroomy flavour that went very well with their soft, dense bread.
Before kicking off the omakase dinner, the waiter presents to you the main ingredients that will be incorporated into our meals.
With Spaghettini imported directly from Italy, premium Hokkaido snow crab meat, and sweet juicy tomatoes that make up this dish, the Hokkaido King Snow Crab Spaghettini was my favourite out of all of Chef Seita’s marvellous creations.
Fresh and fresh and slightly chargrilled, the crab had a smokey hint to its luscious body. When had together with the tomatoes which had a crisp tart sweetness, the crab and spaghettini were a sublime entwinement off ingredients.
The Hokkaido Potato Soup with Amadai Fish is hearty and savoury with the most peculiar ingredient. The Amadai Fish cooked medium rare, is served with its scales still attached to it. Don’t worry, its scales are edible and their paper-thin quality add a salty crispy crunch to its soft meat.
The Spanish Hiberco Pork featured in this dish is actually meat from livestock bred by one of Chef Seita’s close friends. It comes served with a large cut of caramelised Japanese onion, winter truffle and truffle butter sauce.
The pork, tender and full of light fatty flavours with its slightly crispy skin, went exceptionally well with the sweetness of the onion and the heavy truffle flavours.
This Michelin star restaurant truly delivers its food personalised and deliciously fresh after being moulded in the hands of Chef Seita. With warm service and a relaxing ambiance, Terra is the perfect place for a relaxing time with friends and family over good food.
Expected Damage: $208++ for Summer Omakase