TERRA TOKYO ITALIAN

54 Tras Street, S(078993) TEL: 9751 2145

Chef Seita Nakahara uses predominantly premium seasonal Japanese produce in modern Italian dishes that are inspired by his 20-year career in Italian kitchens in Tokyo, Tuscany, Sicily and Piedmont. The quality of the ingredients in the eight-course dinner is outstanding—and the same goes for the terroir-driven wines, served via Coravin. The meal starts with three types of bruschetta with whole lobes of bafun uni and homemade preserved yuzu sauce; small white shrimp with tomato; and Japanese caviar. This is followed by a succession of seafood dishes, including a plump Shizuoka oyster with burrata and tomato gazpacho, a barely steamed scampi, and lightly battered kisu and scorpion fish—all of which are magnificently fresh. The pacing is spot-on and servers are attentive. The restaurant’s effort in making its own ingredients really shines through in dishes such as homemade tagliolini with hokkigai clams and grated house-cured bottarga used as garnish.