Takayama, Singapore Videos

Spot prawns are little shrimps that have a delicate texture and amazingly sweet taste that most liken it to the taste of lobster and fresh-churned butter combined. Accompanied with grilled eggplant, Hokkaido uni, okura, dashi jelly and micro tomato, this is the perfect start for the other sensational dishes to follow in this course meal. Book your seats today via the link in bio. #TakayamaSG #SGTakayama #TaroTakayama

In celebration of House of Suntory's centennial, we have curated a menu that pairs perfectly with the new limited editions of Yamazaki and Hakushu. Expect a lasting impression of the flavours from the land and from the sea at this dinner on 25 August 2023. Make your reservations, link in bio. #TakayamaSG #SGTakayama #TaroTakayama

Thank you @veronicaphua for showcasing Chef Taro's creations in our February Omakase Monthly Menu so splendidly. Experience authentic flavours of Japanese cuisine at its finest at Takayama now. Call 6224 0864 for a reservation today #sgtakayama

Abalone and Tottori Shiitake
Chef Taro boils the abalone gently in an abalone and dashi stock to enhance its flavour without compromising on its pleasantly tender texture. Pairing it with tempura shiitake from Tottori Prefecture allows both ingredients to harmonize impeccably. You can be assured to experience authentic flavours of Japanese cuisine at its finest at Takayama. Call 6224 0864 for a reservation today.

Kagoshima A5 Wagyu
Kagoshima's temperate climate enables Japanese Wagyu to be extremely tender and for perfect marbling to happen. With more Omega-3 and Omega-6 fatty acids than other types of beef, the Kagoshima A5 Wagyu sends a happy dance to our taste buds with its silky, melt-in-your-mouth texture. Here at Takayama, the A5 Wagyu is an experience as much as it is a meal when Tottori black shallot purée is served with it.

Kinkan (きんかん)
Similar to the petite version of mandarin orange, the Kinkan (きんかん) is also best recognised by its bright and shiny orange peel. Crunchy and firm to the bite, the Kinkan's citrus-y aroma can be experienced at Takayama's February menu.

Shirako with Black Winter Truffle (黒冬トリュフ) Spring Roll
One of January omakase's menu items came as a pleasant surprise - Shirako with Black Winter Truffle (黒冬トリュフ) Spring Roll. This fusion spring roll carries an umami flavour that complements the creaminess of the shirako. Excite your palate even further with light flake salt and citrus lime. Call 6224 0864 for reservations today.

Hokkaido Kegani (けがに)
During winter in Northern Japan, the cold sea surrounding Hokkaido attracts sea creatures because of its abundance of nutritious plankton. One of them is the king of seafood in Hokkaido known as Kegani (けがに). These hairy crabs lay idle until warmer waters in Spring hence it is now the best time to enjoy their buttery roes and sweetest meat. Call 6224 0864 for reservations today.

Aomori Apple
Indulge in this refreshing dessert at Takayama that is created from Aomori Apple and completed with edible gold leaves.

Kobujime Ise-ebi with Shiso Ice Cream
Watch in awe as Chef Taro grills the raw kobujime (こぶじめ) Ise-ebi to charred bright red-orange. Coupled with shiso (しそ) ice cream, it is a perfect complement. The January omakase is not to be missed. Call 6224 0864 for reservations today.

Naruto Kintoki Mont Blanc
Mont Blanc. No, not the tall mountain in the Alps. We are talking about the dessert. Well, actually the original is made with chestnut puree. But at #SGtakayama, the puff pasty comes with a pillowy mound of Naruto Kintoki puree. It's smooth, creamy, and warm crumbling texture resembles that of chestnuts.

Hokkaido Sea Urchin with Sudachi Jelly
Cheers to the new year with this "mocktail". As delicately placed in the tall cocktail glass, you may luxuriate in this generous spoonful of Hokkaido uni with citrusy sudachi jelly as well.

Takayama - Kumamoto A4 Wagyu Beef
Crispy on the outside and tender on the inside, the deep-fried breaded Kumamoto A4 Wagyu Beef leaves you begging for more. Consuming it with Kanazawa thick leek and daikon ponzu which came from the Ishikawa prefecture will be the perfect combination this season. Make your reservation at 6224 0864 today.

Lotus Root with Shirako Tempura
You wouldn't have thought that this perfectly seared base is lotus root. Chef Taro grates the lotus root into a mochi form and pan-fry it till crisp. Fried shirako tempura sits on it before shredded premium black truffle is piled on top. This is truly the highlight of the whole of December's Omakase (おまかせ) menu.

Takayama's Foie Gras Monaka
Foie gras Monaka is a classic dish at Takayama. The airy Japanese wafer shell features homemade foie gras ice cream with seasonal ingredients that change monthly.

Kumamoto A4 Wagyu Beef Shabu Shabu
Last month, the Kumamoto A4 wagyu beef was a hit among our diners. The premium meat was sliced thinly and swished in a light dashi broth till it turns slight pinkish for enjoyment. Are you a fan of Wagyu beef? Book a table with us soon!

Chef Taro's Inspiration for Omakase
It is no secret that Takayama's omakase menu changes every month, using only seasonal ingredients at its peak. Watch this video to find out where Chef Taro gets his inspiration from, for his new dishes.

Housemade Egg Tofu with Hokkaido Uni & Premium Caviar
Last month, this dish won the hearts of many during dinner. The silky housemade egg tofu that comes with Hokkaido uni, red and yellow chrysanthemum dashi jelly, and caviar never disappoints.