Terra Seita

Food and Travel (Singapore) - - New Bites -

XSeated along the row of shop houses at Tras Street is Tokyo-Ital­ian restau­rant Terra Seita headed by Chef-owner Seita Naka­hara, pre­vi­ously of Enoteca L’Operetta. The Tokyo-Ital­ian cui­sine, a first in Sin­ga­pore, stems from Chef Seita’s culi­nary ad­ven­tures in kitchens through­out Italy and Tokyo. It is a cui­sine that is grounded in Ital­ian cook­ing tech­niques and en­hanced with Ja­pan’s unique in­gre­di­ents. Hav­ing said that, what we find most in­trigu­ing is his close re­la­tion with his sup­pli­ers from all over the world – farm­ers and fish­er­men –who give him ac­cess to the fan­tas­tic pro­duce that so of­ten takes cen­tre stage on his menu.

We be­gan our meal with sig­na­ture scampi, seared for just 30 sec­onds and served with ex­tra vir­gin oil and caviar. With light hints of salti­ness, sweet­ness, and earthy grassy notes, this dish had the per­fect bal­ance of fresh and flavour. And this at­ten­tion to de­tail, a cel­e­brated trait of the Ja­panese, does not end there. The scal­lop from Sai­fufu (S$20), is served in a mini French oven on a bed of bell pep­per purée, ac­com­pa­nied with as­para­gus and 5 dif­fer­ent mush­rooms, buried un­der a crusty gratin, and driz­zled with an herb but­ter sauce. It may seem like a mouth­ful but ev­ery el­e­ment con­trib­utes to the dish and it’s no sur­prise that this is a favourite amongst din­ers. Also no­table is the sea urchin from Hokkaido (S$38) – a uni pasta dish with home­made bot­targa of Ja­panese mul­let and a dash of yuzu zest. Us­ing tra­di­tional Ital­ian meth­ods, pasta is freshly made ev­ery af­ter­noon at Terra Seita. The spaghetti is slightly thicker with a springy firm­ness, and adds tex­ture to the creamy briny mix of uni and bot­targa. Other stand­out dishes from the menu in­clude the Ta­jima Wagyu (S$52), and Mr Yoshika’s Pork (S$38). The for­mer is a beau­ti­ful medium rare pink slab of wagyu, served with a wine re­duc­tion sauce, roasted veg­eta­bles, potato gurtin with four dif­fer­ent cheeses, and truf­fle shav­ings.

Din­ing at Terra Seita should be an ex­pe­ri­ence left to Chef Seita. His Omakase set, avail­able at S$128, S$168, and S$208 per per­son, fea­tures sea­sonal flavours and Chef Seita’s cre­ative culi­nary flair with unique in­gre­di­ents. There’s even an op­tion of wind­ing down with a wine pair­ing tai­lored by Terra’s Som­me­lier Sho (S$88) – fit­ting for a cosy evening with friends. 54 Tras Street. Tel: 65/6221-5159 www.ter­ra­seita.com

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