Child Friendly: YES
Corkage Price:Wine: 100++/bottle Champagne: 100++/bottle
TAKAYAMA is an upscale kappo restaurant helmed by executive chef Taro Takayama. His credentials include stints at three-Michelin-starred restaurants Kashiwaya and Koryu in Osaka before taking on the role of masterchef at the Japanese ambassador’s residence in Singapore. He was most recently the chef de cuisine at Mandarin Orchard Singapore’s buffet restaurant, before striking out on his own.
His 32-seater restaurant is outfitted in Japanese hinoki and elm, and customised chairs from Kyushu.
Prices are what you would expect from top Japanese restaurants in the city: the eight-course omakase dinner starts from $190 and can go up to $380 (for 11-courses). Lunch is more approachable at $68 to $98 for seven courses.
Takayama-san’s menus are influenced by Osaka and Japan’s four seasons. Expect tantalising dishes like tuna tartare with cured pasteurised egg yolk and caviar, and his signature abalone with uni featuring tender, sweet abalone steamed in sake, topped with uni and drizzled with a briny liver emulsion. The foie gras monaka, served at dessert, is a pleasant surprise, boasting an airy, crisp wafer shell filled with whipped foie gras that is perfectly balanced with candied orange peel.