MODERN JAPANESE FARE FOR EVERY OCCASION
NEWLY REBRANDED OMOTÉ RESTAURANT AT THOMSON PLAZA SERVES ITS RENDITION OF MODERN CONTEMPORARY JAPANESE DINING FOR THE NEW AGE
Modern Japanese restaurant Omoté started out as an intimate 12-seater sushi bar at Thomson Plaza in the late 2015. Serving delicious fare at wallet-friendly prices, word spread about this gem of an eatery, attracting throngs of foodies who raved about the fresh produce and flavour profiles that created the now famous Signature Omoté Chirashi Don. “From our first outlet, we moved into a bigger space in 2017 with double seating capacity, but we still faced the same problem of longer queues as well as waiting time,” shared Tricia Tan, Omoté’s marketing manager.
The need for an even bigger place coupled with the intention to showcase a new age dining experience led to the decision to rebrand the concept last year. Completed in December 2018, the restaurant now boasts a larger 7,000-sqft space on the third level of the same mall. The design for the main dining space lends a sense of openness, with its exposed industrial ceiling, well-spaced tables and bare concrete floors interspersed with key Japanese sensibilities. The look blends seamlessly with the three private rooms decorated with beautiful Asianinspired paintings and divided by sliding panels. These can be linked together to accomodate families or groups for private functions or even business meetings. Executive Chef Philip Christopher Miu who remains at the helm in the kitchen is responsible for the success of Omoté; many online features as well as print publications have praised his dishes, moulding the identity of the restaurant. His indepth knowledge of Japanese cuisine was sharpened under the tutelage of a veteran Japanese master. While his creations cater to the local palate, he incorporates traditional Japanese methods and produce to ensure his dishes are authentic and extremely delicious. EXTENSIVE OFFERINGS Japanese cuisine remains at the heart of the restaurant’s offerings, but it hasn’t stopped Miu from being innovative. Contemporary renditions with a local twist include the Asari Garlic Flambé, a plate of Japanese saltwater venus clams in a savoury broth finished with garlic, scallions and a little chilli padi for a spicy kick. Another crowd favourite on the new menu is the Japanese Soft Shell Chilli Crab Tempura, where the soft shell crab tempura is doused with a classic chilli crab sauce, so diners can enjoy the dish without getting their hands dirty. The Unagi Kabayaki and Grilled Classic Beef Steak are also winners. The former is served with a sweet caramelised glaze, while the latter is expertly pan-seared to render the meat juicy and succulent before it’s artfully plated with a peppering of fried garlic, scallions and sesame seeds. Given the popularity of its Chirashi bowls, an order of its superior option is highly recommended. This is as luxurious as it gets— the well-seasoned rice is crowned with various premium items and topped with salmon roe and a good mix of chunky diced seafood.
Similarly, the Hokkaido Aburi Chirashi Don is brimming with fresh sea urchin, Hokkaido scallops, and an array of lightly seared fishes for a smoky finish. The Salmon Belly Teriyaki Don is another must-try, comprising delectably charred and fork-tender textured salmon set atop short grain rice and finished with a drizzle of its specially prepared teriyaki glaze.
NEW ADDITIONS
Omoté also offers an alternative showcase of Japanese bespoke dining which will open in the third quarter of this year. It will be helmed by Head Chef Nagae Toshiharu, who boasts 50 years of experience in the kitchen. In fact, he was one of the pioneer chefs who opened Singapore’s first Japanese restaurant at ANA Hotel on Nassim Road.
Here, Nagae will celebrate a traditional style of Washoku cooking but with lighter nuances that the matured palate can truly appreciate. He will also use items flown in from various parts of his home country in his menu to celebrate the changing of the seasons. Whatever ingredients or produce he uses, diners are assured that they will be able to taste their natural and beautiful flavours in every course. The room’s minimalist interior design lets the concept’s traditional direction shine, while Arita porcelain ware reflect the intricate ways the food is prepared. The bar seating is where guests can chat with Nagae and also watch him thoughtfully prepare each dish and regal them with stories before it is served to the guests. It is safe to say that with his wealth of experience, coupled with a delectable omakase menu and sincere Japanese hospitality, guests will be coming back for more. Cleverly utilising the space, Omoté has also created a bar where guests can enjoy a selection of cheekily named cocktails and whiskeys. If you’re feeling adventurous, you could also request for an off-the-menu special, leaving it to the bartender to surprise you. OMOTÉ 3-24A 301 Upper Thomson Road, TEL: 9450 1020