Michelin-starred Chef Hirofumi Imamura, is always seeking new challenges and to deepen his learning in the Japanese art of dining. He brought his vision, skills and experience to Singapore to much applause. Discerning diners will have the opportunity to experience world-renowned sensory gastronomy using internationally sourced ingredients mainly from Japan, prepared and served by Chef Hirofumi himself.
The team’s passion for Japanese sake is exemplified by the amazing collection of this famed liquor. The list has been specially curated to complement the seasonal delicacies on the menu. Included are representations from some of the world’s most sought after breweries, as well as special selections uniquely chosen by Chef Hirofumi. At Imamura every seat is at the chef’s table, not simply dining, but an experience to remember.
Advance reservation is required, due to its enduring status and the fact it has only limited seats. On the menu featuring fresh-from-the-farm meat, seafood and an enormous variety of healthy vegetables. Every dish is painstakingly constructed with much attention to detail, making sure elements such as the temperature complement each individual produce and ingredient, paying homage to their individual sources.
Experience a palate cleanser made with shiso grown just behind the tranquil restaurant. It is picked at it’s prime and diffused in sauvignon blanc for 3 to 4 months. Served on an ice block, refreshingly sour, perfect way to start your meal. Celebrating the best from the sea is Ezo Awabi; Ezo means Hokkaido thus the winter abalone (awabi) use in this dish comes from that famous prefecture. Free divers get 2 to 3 pieces by hand each dive in the freezing cold. The liver sauce taste stronger then their summer counterparts and are smaller in size. Mekanzo, tsubomina, white shimeji mushroom, fukinoto, udo, lotus root, butterbur and yamabushi mushroom completes this course.
Signature must try is Hirame; skilfully cut fluke sashimi is delicately placed underneath with creamy sea urchin and decadent caviar on the top. Fluke bone, skin, head, bonito, shoyu are reduced over a long time, strained and kept overnight. Fish itself has alot of collagen thus used to make the jelly, which is packed full of umami flavours. Shiso flowers and edible gold flakes to finish. Just roll the fish, scoop and eat. Delectably addictive!
Beef lovers are in for a treat with Beef; cooked on a heated stone and a traditional “ironing method” using Mizusako farmed Kagoshima wagyu. Here the female cows used are extremely relaxed thus the tenderness. They eat organic food grown on the farm, listen to classical music to wake up, take onsen baths and go for massages. What a life! Together with bamboo shoot, a special vegetable called urui, taranome, egg yoke foam and sprinkle of kinome leaf.
The magic show continues with Gohan, premium Nanatsuboshi rice with generous amounts of truffles, shaved table side. Served with pickled vegetables and miso soup ensuring the tantalising evening continues. Memorable dessert is the matcha, hojicha pudding, brown sugar coated sweet set. Savour BlackBookAsia Magazine is happy to announce that Imamura has been shorted listed to be in the running for our honourable Japanese Omakase Of The Year 2023. Stay tuned for the results come year end.
ADDRESS:
14 Gunner Ln, at Amara Sanctuary Resort Sentosa, 099566
PHONE:
8028 2608
WEBSITE:
www.imamurasg.com