Ikkoten Omakase, which means heaven on Earth, was born from an enchanting legend of a vast, mesmerizing palace overflowing with exquisite wines and lavish feasts found within a jar. This Kyoto Kaiseki-style Omakase restaurant is a hidden gem nestled in the heart of the Central Business District, standing as a testament to the harmonious fusion of tradition and creativity.
Entrusted by his mentor, Chef Yoshiyuki Kashiwabara, with the leadership of Ikkoten Omakase. Executive Chef Brandon Low, a young prodigy, went through arduous mentorships with distinguished chefs at Chikuyotei and embarks on a remarkable odyssey fuelled by unrelenting passion and insurmountable pursuit of excellence. Advanced reservation is required, due to adequate preparation time and the fact it has only limited seats. Please note that seasonal dishes or changes may be made to the menu at the Chef’s decision.
Hassun – Seasonal Appetizer
The seasonal appetizer is Hassun, consisting of many elements of which we will start with the Mozoku seaweed with water shield and micro cherry tomatoes on the top left, refreshing and light to open up the palate. On the top right, we have the juicy summer fruit Fig topped with savoury egg miso sauce and yuzu zest. Bottom left we have Summer short eggplant topped with shredded bonito flakes, sweetened apricot, and Kabocha agedashi (deep-fried lady finger fish ball). Every element of the dish is meticulously thought through, and guests are advised to consume this course in this respective order to fully enjoy the gastronomic experience.
Suimono – Seasonal Clear Soup
This simple-looking seasonal clear soup is not to be judged by its cover. Using Japanese seabass from Ehime paired with winter melon and carrot, for dynamic flavours and texture, these fresh ingredients are simmered in Traditional Kyoto-style clear dashi broth. The Suimono is an eye-opening and enlightening rich soup dish with its comforting natural sweetness from the Japanese seabass.
Sushi – Chef’s Signature Sushi
The signature must try is the Chef’s Signature Sushi. Perched atop adzuki beans lies a crispy crystal wafer made by mixing water and starch and topped with Negitoro and Sea Urchin. The alluring crystal cracker was a feast for the eyes, as brilliant light radiated through it, bestowing a resplendent glow. Yet, as if this marvel was not enough, Chef Brandon applies a shimmering spray of gold dust, amplifying the enchanting experience. This is Chef’s renowned sushi, replacing rice as the crystal wafer takes its place and gives diners a whole new perspective by redefining sushi.
Shiizakana – Charcoal Grilled Beef
Beef lovers are in for a treat as the Kagoshima A5 Wagyu Beef is being hay-smoked over a charcoal grill right in front of you, demonstrating expert skills and showmanship. The grilled Kagoshima A5 Wagyu Beef is then complemented with a house-made black sesame ponzu sauce for both completion and perfection.
Mizugashi – Seasonal Fruits
A memorable dessert is the Mizugashi, composed of premium sweet fruits like Hokkaido Yubari melon, Fukushima peach, and Okayama pione grape. This is served alongside a house-made matcha pudding topped with red adzuki bean paste and soybean powder and Japanese tea ceremony-style matcha. Along with the delicious food, there is a range of premium sakes to non-alcoholic and other alcoholic beverages such as High Ball cocktails available.
ADDRESS:
86 Telok Ayer St, Singapore 048469
PHONE:
8666 9924
WEBSITE:
https://ikkoten.com.sg/