Located in the famed Duxton Hill district, Rizu presents Japanese influenced French cuisine made with the finest and freshest ingredients. With a focus on responsibly sourced produce, the innovative and carefully crafted menu features a mesmerising selection of seasonal dishes creatively prepared by chef/sommelier Hiroshi Watanabe and his experienced culinary team where balance in flavours is key.

The cosy restaurant oozes a contemporary ambiance of wood essences and dark walls. Chef’s Omakase and Plant-based Omakase menus with optional wine and sake pairing are available along with a bar bites menu to be served at the counter, alfresco or as an add on to the Omakase. For lunch a Prix Fixe menu is good for business engagements. Note that dishes on the omakase changes frequently due to market best.

Your complete sensory experience that will impress even discerning gourmands starts with Aosa Seaweed, a warm amuse bouche that consist of seaweed karikage topped with sea urchin (uni), shaved monkfish liver and caviar on a bed of multi colour sesame seeds. Beautiful as it is delicious, a perfect start to your meal. “Shinsyu” Salmon is simply divine, well cured salmon in salt and sugar, cold smoked and confit. Served with a side of creme fresh, citrus jelly (konatsu citrus) and watercress purée.

Dishes here lends the technical and emotional aspects of cooking with sight, sound and taste. With each course aimed for a profound personal response. A great example is Zuwai Crab, a risotto cooked in lobster bisque and finished with chives in a large pot, portioned individually table side. The richness of the lobster bisque takes half a day to prepare and cooked. A special, easy to drink and aromatic white wine Camargue (Le Guishu) made with 80% rice and 20% white grapes goes amazingly with the crustacean.

Food at Rizu marries high-quality ingredients, different techniques, as well as inspiring flavours and aromas to produce a multi-sensory approach as tasted in Sea Bream which is rolled in kombu sheet, Fukinotou-miso, ramson and steamed. Accompanied with delectable saffron cream dressing and wild garlic leaves purée. High grade Hokkidao Wagyu Beef is a show stopper, seared and dressed in red wine sauce with kale soaked in chicken stock and onion. Nicely paired with Grace Kayagatake vintage 2017 that has a nice sweetness from the muscat grapes.

The sophisticated interpretations of traditional fare accented with artistic touches, presenting one of the most unique dining experiences in Singapore continues with desserts. Sweet Potato is not to be missed, ripe sweet potato is made into a donut served with cinnamon ice cream and crush chocolate. Lovely cinnamon flavours abounds with a play on textures from the soft potato inside and crispy exterior plus sugar finish. Combine all of the above with gracious service and you get a restaurant that is a hit with both guests and locals alike.

Chef Watanabe is also a renown sommelier, a trait that shows on the well curated wine list with labels that includes extensive organic and biodynamic selections such as Kenzo Estates from Napa Valley and Grace from Yamanashi together with premium sake of various polishing rates and dryness from prefectures such as Niigata and Nagasaki famous for rice which is the base for making good sake.

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ADDRESS:
39 Duxton Hill, Singapore 089617
PHONE:
8363 6430
WEBSITE:
http://rizu.com.sg/