Having honed his skills at various Michelin-starred restaurants across Italy and Japan, chef Masahiro Takada now showcases Italian-Japanese cuisine at his eponymous restaurant along Alexandra Road. Ristorante Takada offers creative degustation menus built on fresh seasonalingredients flown in from Japan and Europe.

Kick off the meal with chef’s delightful rendition of burrata cheese and parma ham. Presented in a little flower pot, the creamy burrata is layered with diced heirloom tomatoes, topped with a mixture of breadcrumbs and edible ‘soil’ made from dried olives. A green shoot completes its disguise as a fledgling potted plant.

Alternatively, try the fish carpaccio crafted from tuna and seabream sashimi imported from Tokyo’s Tsukiji market. One of the highlights of the menu is the signature tagliolini with Hokkaido sea urchin. Coated in a creamy gravy brimming with flavour, the pasta retains a springy bite and pairs perfectly with melt-in-the-mouth sea urchin. Sprinkled with salmon roe, which provides an additional textural element, this wonderful dish will have diners craving for more.

Another decadent choice is risotto with foie gras and raspberry foam. The tart flavour of the raspberry foam balances out the rich fattiness of the liver. Mains are equally spectacular, especially the Kagoshima wagyubeef cheek and tenderloin steak, which come beautifully plated and carefully cooked to showcase the rich flavours of the beef.

Of all the lovely desserts on offer, the tiramisu is probably the first among equals. It holds just the right amount of mascaporne cheese and kahlua, yielding a sweet treat that remains memorable long after the meal is over.