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電話號碼
6224 0864
開飯介紹
Takayama invites you to an intimate epicurean encounter steeped in the tradition of fine Japanese cuisine. Indulge in a multi-course menu that celebrates seasonal ingredients at the peak of their flavours, as Executive Chef Taro Takayama and his team curate every dish to exquisite perfection right before your eyes.
At the heart of dining at Takayama is the spirit of omotenashi, or wholehearted Japanese hospitality, graciously delivered in the elegant ambience of this exclusive kappo-style restaurant cocooned in the midst of Singapore’s Central Business District.
Takayama’s main dining room features two counters for seven and five guests, respectively, as well as a booth that seats two and another that seats four. In addition, guests can enjoy the exclusivity of two private dining rooms, for six and eight guests, respectively.
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特色
Fine Dining
營業時間
今日營業
12:00 - 14:30
19:00 - 22:30
星期一
全日休息
星期二至六
12:00 - 14:30
19:00 - 22:30
星期日
全日休息
公眾假期
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
招牌菜
The restaurant was small so it was best to make a reservation before coming. I was showed to a counter seat. Great service from the staff who covered my bag with a sliky cloth. For lunch it was 4 course lunch set with a choice of main, served with refillable green tea.Course 1 : Homemade tofuThe tofu was served hot in a cup , topped with uni (sea urchin). The texture was very light and smooth.Course 2 : Appetizier PlatterSeasonal otsukuri (sashimi) : otoro (fatty tuna), big squid, and tai (Sea Bream)Seasonal cold appetiser : Aburi (torched) scallop, topped with ikuraSalmon sushi rollSmoked duckFried vinegared fish Tako (octopus) Egg roll with shrimp roeThe unique item here turned out to be the plain looking egg roll. It was so light, airy and fluffy. One was thinking about of steamed cake. Not the usual firm and too sweet version.Course 3/ Main Course : Stewed agu pork (S$68++)Served with refillable Pickled vegetables (kelp, chinese cabbage, cucumber), Hokkaido rice (today's flavour was abalone), Miso soup (today flavour's was tiger prawn)The kelp pickle was quite crunchy, with texture similar to black fungus. The miso soup was served with a cake which packed with crunchy bouncy pieces of prawn meat in it. The rice was quite flavourful on itself with bits of abalone. Although not melt in the mouth type, the fatty parts was not jelat. Dipped the meat with the powder for a spicy kick in taste.Course 4/ Dessert : Fruits jellyJapanese strawberry, mango and lychee packed in the jelly, topped with mango puree. It was light with sweetness from the fruit itself.Overall the food was delicious. The staff made an effort to introduce the dishes.
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