Takayama

This modern-looking Japanese restaurant is helmed by veteran chef Taro Takayama, who cut his teeth working at two of Japan’s finest restaurants— Kitcho and Koryu. He refers to his cuisine as “kappo style”; the best way to experience this is at the counter table, where it’s easy to interact with the chef. He expresses his style by enhancing the umami, which you’ll taste in dishes like the bincho charcoal-grilled eel, topped with grated cheddar cheese. The menu is often updated based on the seasons, so he may use premium salmon such as toki shirazu, which he serves with homemade yuzu kosho instead of Japanese chilli. Takayama’s signature dish remains the sake-steamed abalone with uni-rich egg yolk sauce; both have a similar type of umami from kelp, which creates a beautiful synergy. Takayama is heavily involved in curating the sake menu, too, which includes impressive labels such as the highly regarded Juyondai “14th Generation”.

TATLER TIP

The Japanese love to start their dinner with beer, which is why the kappo restaurant carries a unique selection of Japanese craft beers. Ask the service staff for recommendations.

SIGNATURE DISHES

1. Abalone and uni

2. Otsukuri platter

3. Foie gras monaka

4. Grilled Kumamoto “Waoh” Wagyu beef