Takayama, a Japanese fine dining restaurant by Chef Taro Takayama in Singapore, has a fresh Spring menu that includes Awabi abalone, firefly squid, surf clams, strawberries, and more.
The Dinner Spring Menu ($350 for nine courses) starts with seafood starters and spring vegetables with a miso vinaigrette sauce, then features seasonal Japanese fish and a comforting hotpot of abalone stock. A5 Miyazaki Wagyu is grilled with sukiyaki sauce, and donabe rice is flavoured with Sakura-ebi, bamboo shoots, seaweed, and sesame. Dessert includes strawberry mochi and matcha financier.
The Lunch Spring Menu ($150 for seven courses; $200 for eight courses) offers a lighter version of the Spring menu.
Takayama is an upscale Japanese restaurant located at OUE Downtown Gallery. It offers an exclusive multi-course menu that showcases authentic Japanese flavours and is inspired by the four seasons of Japan. The restaurant is known for emphasising omotenashi hospitality, and diners can witness Chef Taro and his team’s artful preparation of each dish.
6A Shenton Way, #01-09/10 OUE Downtown Gallery, Singapore 068815
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