Takayama

Get ready for a delightful weekend brunch with Chef Taro Takayama at Highhouse on 21st September, from 12pm to 4pm. Join us for an afternoon of fine kappo-style omakase brunch offerings, where each dish reflects a commitment to excellence and artistry.

To secure your reservation, we recommend booking in advance. We look forward to hosting you: https://tr.ee/lYZuP_yKYF

Dive into our Beancurd Skin dish, where the delicate crunch of the beancurd skin beautifully contrasts with the silky texture of fresh uni and the tender morsels of crab meat.

The umami-rich dashi jelly envelops each ingredient, while the vibrant mozuku seaweed adds a hint of oceanic brininess. Finished with the refreshing pop of micro tomatoes and the subtle crispness of jyunsai, this dish is a true celebration of the sea and earth.

We look forward to having you taste this dish, link in bio.

Immerse in the enchanting flavours of our Hokkaido abalone, perfectly paired with zesty pickled cherry tomatoes, tender eggplant, and fresh edamame.

Accompanying this delightful combination is a chilled corn soup infused with jyunsai — a refreshing blend that captures the essence of summer.

Not forgetting the beancurd skin, that is artfully garnished with uni, ikura, and dashi jelly.

Together, each element complements one another, resulting in a beautifully balanced dish that tantalises the senses.

Book your seats today with the link in bio.

Chef Taro's signature Hokkaido Corn and Mentaiko Donabe Rice delivers a delightful medley of flavours and textures.

The sweet corn brings a naturally buttery note, offering a burst of freshness with each bite. In contrast, the mentaiko adds a rich, umami depth with its slightly spicy and briny profile, enhancing the overall taste experience.

When combined in the traditional donabe, the rice absorbs the essence of both ingredients, creating a harmonious blend that is creamy and savoury.

Experience the pinnacle of donabe rice with us, link in bio.

Embrace the art of dessert with our Musk Melon, elegantly adorned with premium honey and complemented by delicate shiratama.

This exquisite combination elevates the natural sweetness of the melon, creating a memorable end to your meal.

Taste it today with the link in bio.

Indulge in the opulence of Chef Taro's signature Miyazaki wagyu, that tastes tender and melts in your mouth. Thoughtfully paired with fresh kujyo negi and a luscious Japanese egg, this is a culinary experience that transcends the ordinary.

Savour it today with the link in bio.

Delight in our seabass served with a harmonious herb salad and complemented by a sweet onion and plum sauce.

The subtle sweetness of the sauce paired with the freshness of the herbs and the richness of the fish, creates a delightful balance of flavours.

We invite you to experience this thoughtfully crafted culinary delight. Link in bio.

In celebration of the launch of 2024 Tsukuriwake Series Limited Edition launch in Singapore, The House of Suntory has collaborated with .chef for a dinner event this month.

This exclusive dinner event provides guests with the unique opportunity to delve into the new and exquisite flavour profiles of the Tsukuriwake Series, accompanied by Chef Taro Takayama's kappo-style omakase signature dishes such as foie gras monaka, wagyu beef sukiyaki and more.

7-Course Dinner Menu | 20 - 22 August, 2024 | 7 PM
Price: $520++, including a flight tasting of the Tsukuriwake 2024 Selection (20ml).

Limited seats available, give us a call at 9168 2639 to make your reservation now.

Indulge in the refined elegance of kappo-style omakase at Takayama, where Chef Taro's signature creations showcase exceptional ingredients and techniques.

Experience the perfect balance of flavours and textures in every dish, from the decadent richness of Miyazaki Wagyu to the velvety smoothness of Hojicha financier.

A culinary odyssey awaits at Takayama, book your tables now with the link in bio.

Experience the ultimate in fine dining with our tuna (Maguro), sourced from the world's most respected fisheries and crafted to perfection by Chef Taro Takayama. A truly refined culinary experience awaits.

Taste the difference today with the link in bio.

Delight in Chef Taro's signature Donabe rice, infused with sweet corn, ikura, and sakura ebi. Each bite is a sensory delight that will transport you to a breezy summer day in Japan.

Experience summer in all dimensions with us today. Link in bio.

Discover the art of simplicity in our Hokkaido Uni dish, where it is complemented by the finest Hotaru-ika and Tempura Baby Ayu, revealing the subtle nuances of the ocean's finest delicacies.

Uncover the magic of Ishikawa today with the link in bio.

Take your taste buds on a journey to the coast with our Hokkaido Abalone. Paired with Ishikawa kinjiso and a hint of fresh, slightly spicy kinome, this dish will transport you to a world of umami flavours.

Savour it today with the link in bio.

Indulge in the unparalleled luxury of Miyazaki A5 Wagyu, renowned for its exceptional marbling and rich, buttery texture. Each bite tastes umami, and with the subtle sweetness of white asparagus, it provides a delightful contrast to the savoury richness of the wagyu.

Every morsel is a sensory experience that will leaving you craving more.

Reserve your table today with the link in bio.

PS: Get ready for a culinary adventure from 21 June to 6 July! Our exceptional sous chef takes the reins at Takayama, crafting an unforgettable dining experience that will tantalise your taste buds. Get ready to immerse yourself in a world of flavours and aromas.

Savour the essence of summer with Chef Taro's signature Sakura-ebi and Shirasu Donabe rice; a harmonious union of briny sakura ebi and tender shirasu that will leave you enchanted.

Book your table now via the link in bio.

Satiate your palate with the buttery texture and umami flavour of Nodoguro (Seaperch), expertly served alongside with the soft texture of Kaga Cucumber.

A culinary escape from the ordinary, discover what we have to offer today with the link in bio.

The highest grade of all sweet tomatoes, Amera Tomato is a perfect balance of umami savouriness and sweetness. Paired with Ishikawa Amaebi and Jyunsai, this culinary masterpiece is a true celebration of flavours and textures.

Get your seats today with the link in bio.

Be charmed by our Cherry Trout Fish, harmonised with a rich white miso and ikura sauce that brings out the delicate flavours of the fish.

With its tender flesh and delicate flakes, this dish is a masterful blend of simplicity and sophistication.

Taste the exceptional today with the link in bio.

Experience the art of Japanese cuisine!

Chef Taro .chef and Chef Ryosuke are joining forces for a 4-hands dinner collaboration from 23 - 27 July. This unique culinary experience will bring together the best of Japanese techniques, blending flavors in a harmonious symphony that will delight your senses.

Limited seats available, give us a call at 9168 2639 to make your reservation now.

Dive into our Grilled Cherry Trout dish, perfectly complemented by Japanese cabbage, young onion, and a refreshing yuzu dressing.

This is a dish that will awake your senses, taste it today with the link in bio.

Delight in Chef Taro's famed Sakura-ebi Donabe rice that has the freshness of spring onion, the richness of sesame, and the unique flavour of ginger flower.

A memorable dining experience awaits you, link in bio.

Behold a delightful symphony of flavours with our Milk Ice Cream paired with velvety white bean soup, adorned with chewy shiratama balls and delicate sakura blossoms.

The blend of textures and tastes is simply divine, make your reservations today with the link in bio.

Experience pure indulgence with Chef Taro's famed Chestnut Crab Donabe rice, a dish crafted for the connoisseurs of fine dining.

Meticulously prepared to perfection, your senses will thank you as you savour the tender crab, decadent chestnuts, and aromatic rice.

Get your seats today with the link in bio.

Experience the essence of Japan with our assorted Japanese clams; featuring pen shell, cockle, and scallop, harmoniously paired with hotaro ika, bamboo shoot, ostrich fern, and rapeseed flower.

Be captivated by the intricate flavours of this dish today with the link in bio.

Savour the magnificent blend of flavours in Chef Taro's Nodoguro Donabe rice that has ikura, spring onion, and ginger flower.

An elegant dish that showcases the finest ingredients, make a trip down to Takayama today with the link in bio.

Immerse yourself in the exquisite taste of our Tempura Ayu "Sweet" Fish, featuring butterbur lily bulb and a ume plum sauce mixed with cucumber and ginger flower.

This dish awaits you, make your reservations today.

Treat yourself to the unparalleled tenderness of the renowned Grilled Miyazaki A5 Wagyu Beef, accompanied by sautéed young onion, savoury onion sauce, and a scrumptious potato salad.

Elevate your meal today with us, link in bio.

Tantalise your taste buds with our Lobster Shabu Shabu bathed in velvety white miso broth.

A culinary masterpiece that promises to elevate your dining experience to new heights, taste it today with the link in bio.

Indulge in the flavours of our Steamed Hokkaido Abalone with scallop and hotaro ika, garnished with delicate sakura leaf and ostrich fern. The dish is perfectly balanced with a drizzle of savoury miso vinegar sauce.

A culinary experience not to be missed, book your seats today with the link in bio.

Chef Taro .chef and Chef Vincent .pun.im are back with another 4-hands dinner collaboration from 21- 25 May!

Prepare to be captivated by the harmonious marriage of Japanese and Thai culinary techniques, sparking off a symphony of flavours on your plate.

Our seats are full for 21, 24 and 25 May but we still have limited slots available for 22 and 23 May, give us a call or whatsapp us at 9168 2639 to make your reservation now.

Step into the world of Takayama where dishes served pay homage to the food culture in Osaka, which came to be known during the Edo period as "the kitchen of the world".

Embark on a kappo-style omakase journey with us. Reservations can be made with the link in bio.

Being a native of Wakayama, that's where Chef Taro's passion for Japanese cuisine took root.

With dishes inspired by the four seasons of Japan, we invite you to taste the accents of Osaka today.

Head to our link in bio for reservations.

This array of knifes are used by Chef Taro to ensure that the quality of dishes are never compromised.

We invite you to taste what we have to offer, reserve your seats with the link in bio.