Takahashi Singapore Omakase

I tried Takahashi Singapore omakase which has an 8-month waiting list in Ginza, Japan. The renowned Chef Takahashi honed his craft within the 4 walls of a distinguished 3 Michelin-starred sushi omakase restaurant. His protégé, Chef Rinto Sasagawa trained under him for 8 years before taking the reins for their first overseas outpost.

Chef Rinto - tender aged at 26, started his career at age 15. His experience shows.

We also savoured a cup of Matcha from Shizuoka prefecture, the hometown of Chef Rinto. It so happens that his grandmother is a matcha tea master in Japan, which explains his exceptional skills.

The Menu

Seasonal starter ; lotus leaf dashi (eg it e fish, sweet prawn, amaebi) 7/10

Edamame chawan mushi with Unni - 7.5/10

Aji-horse mackerel in ikura sauce.. with hand ground onion sauce 7.5/10 + rice balls

Kinmedai- golden eye snapper (smoked) - Sakura smoked

Botan ebi prawn

Hotate, scallops, Hokkaido

Tako, octopus with hojicha

Nodoguro, seabass

Ankimo, monk fish liver 8/10 - tastes like red bean adjuki

Chutoro, medium fat belly tuna 7/10

Baigai, seasonal shellfish / Japanese Babylon shell

Hokkaido bafun unni donburi

Ootoro, fatty tuna belly

Anago, sea eel

Ikura, donburi by- lemon

Mehikari- bogeyed green eye fish + Ginger flower, With shisho

Kanpyo maki - type of sushi roll that is made by boiling kanpyo in water to give it a sweet-salty flavor and then wrapping it with vinegared rice and seaweed.

negitoro. Extra order

Egg roll dessert

Ichiban dashi soup with Sakura ebi

Japanese Mikan cream pancetta and black sesame adjuki mochi (goma dago)

Another one under our Omakase trail. This one comes in at near Oshino, Sato and Ashino levels. 7.5/10. We literally had the place (10 seater) to ourselves- which added to the experience. We had chef Rinto’s undivided attention for dinner service.

To us, Oshino, Shinji still ranks (slightly) higher. Price wise, this goes beyond even Oshino.