The “Tokyo-Italian” cuisine served at terra Tokyo Italian pays utmost respect to the produce, culture and culinary traditions from Japan and Italy. The fine dining restaurant prides itself on delivering freshness of the highest order, receiving ingredients every morning. Deserving of it’s 1 Michelin Star status with a loyal following, spear heading the dining scene in Singapore to both locals and foreigners alike.
This cosy restaurant has a vibrant and intriguing ambience with excellent and attentive service staff. Designed with brick motif walls, solid wood tables and art deco ornaments, the interior feels sophisticated yet friendly. Chef-owner Seita Nakahara runs the show impeccably with his world class team showcasing sublime technical skills in the art of cooking.
A semi-open kitchen allows diners to peek into the bustling kitchen and watch as chefs prepare their meal. Before your course begin, the fresh produce incorporated in the meal are first presented to diners. Note that the dishes in Chef Seita’s omakase menu may change depending on which seasonal ingredients are available at that point of time.
Enjoy a glass of aromatic Kyoto dry gin “Ki No Tea” from the Kyoto Distillery instead of the usual champagne for an interesting change, a perfect pre-dinner drink. The omakase starts with an amuse bouche, featuring steamed Hokkaido hairy crab on Hokkaido golden corn base and jelly made from crab consommé. The pre-starter is delectably creamy and smooth while the crab meat is tender, super fresh and easy to chew. A superb start to your gastronomic adventure.
Next up is a mixed bruschetta platter. The platter includes Hokkaido short spiked sea urchin (buffon uni) with homemade preserved yuzu, prawn (shiro ebi), and caviar with scrambled egg. The high quality seafood is evident from this course, especially when the uni simply melt in your mouth. This dish is well accompanied with famed Katsuyama sake from Sendai in Tohoku prefecture. Together making an epic journey for the senses.
The lightly cooked Scampi (pan fried 30 seconds to be exact) is served with a zesty salad of cucumbers and red radish. Both tomatoes and scampi are from Shizuoka. Decadent Black Lip Abalone from Saga prefecture is well paired with celeriac puree and homemade butter sauce with sun-dried tomatoes on the side. Tajima Beef Tartar is made with Japanese organic egg from Fukuoka and tantalising burrata cheese, best taken with bruschetta.
Homemade Tagliolini pasta with Ika (squid) served with Japanese bell pepper from Tokyo and homemade preserved fish roe that adds a dimension of flaour. To make the pasta, 30 organic egg yolks are required for 1kg of flour, resulting in an uniquely distinct texture. Tasty Japanese Claypot Risotto is served with Kinki fish from Hokkaido seasoned with a savoury homemade butter and sun-dried tomato sauce. Said to be one of the top region for beef, the Miyazaki Ribeye Wagyu is topped with Japanese chives and Tasmanian mustard sauce with Japanese rice syrup from Ishikawa prefecture. It’s served with onion from Awaji and mustard seeds.
For desserts the Lemon is made from white chocolate filled with lemon mousse and sorbet complete with coconut meringue. From first glance, this dish really looks like a whole ripe lemon served on a plate. Beautifully crafted and taste as good as it looks. Not to be missed is Homemade Terra-MissU (tiramisu) a take on the traditional using Okinawa black sugar and Japanese strawberry compote. Why not end your meal with a digestive, Alkermes by S.M.Novella from Firenze in Italy to settle your stomach from the amazing omakase.
ADDRESS:
54 Tras St, Singapore 078993
PHONE: +65 9751 2145
WEBSITE: https://www.terraseita.com