Epicurean Encounter
Exquisite traditional Osaka-style Japanese food and experience welcome diners at Takayama
Take a gastronomic journey to Osaka without leaving Singapore at kappostyle omakase restaurant Takayama. Its eponymous chef-owner Taro Takayama, who trained at three-michelin-starred establishments in Osaka such as Kashiwaya and Koryu, brings to the table his exquisite take on traditional Osaka-style cuisine crafted with classic culinary techniques and the best seasonal bounty.
Indeed, the cuisine is worthy of celebration given that the buzzy Japanese city was known to be the “kitchen of the world” during the Edo period. The chef takes inspiration from the city’s vibrant flavours to curate an omakase menu that revolves around the four seasons of Japan. While much of what diners can expect on their plate depends on what the chef is able to procure from his home country, some signatures remain.
Among these are the spiny lobster cooked with its armour intact and served in white miso broth, as well as the famed foie gras monaka, where airy Japanese wafer shells cradle the elegance of lightly whipped foie gras and candied orange peel. Complementing the omakase menu is an impressive list of beverages curated by Taro himself—some of which are notable sakes exclusive to the restaurant.
At the heart of what Taro does is the spirit of omotenashi, or whole-hearted Japanese hospitality, that is extended to every diner. In the elegant 1,184 square foot space, featuring two kappo counters furnished with hinoki and elm wood, Takayama takes the time to interact with guests and explain each course, while the attentive and friendly wait staff complements the dining experience with impeccable service.