Takumi at Keppel Bay has recently refreshed their menu. Helmed by Chef Okumura, who has a deep respect for ingredients and craft out dishes that bring out the best of them. From his omakase menus, you will get to try unique ingredients, curated from places such as Iseshima, Mie prefecture, Shimanto and other parts of Japan. We had the chance to taste one of his Omakase menus, priced $130.
Seasonal Leek Soup 4.5/5
We started off with Seasonal Leek Soup, made with Shimonida leek, olive oil and potato boiled in dashi and soya milk. Topped with Sea urchin, Scallops, Crab Meat and Nano Hana (Spring vegetables), I felt I was drinking an exquisite soup essence with all these premium ingredients, out of a martini glass.
Mashed Japanese Yam Stuffed Minced Chicken 4/5
Next up is Mashed Japanese Yam Stuffed Minced Chicken, served alongside with Crayfish (Ise-ebi) and Shark’s Fin cooked teppanyaki style. What impressed me was not the crayfish or the Shark's fin but the mashed Japanese yam ball which was excellent. Cooked in dark soy sauce, sugar, ginger and sake, the yam took on a savoury taste but still retained its flavour.
Assorted Appetisers 4/5
We had a platter of Assorted Appetisers that changes with seasons. That evening, we had what Chef Okumura envisaged as the approach of Winter (the mountain spring vegetables on the plate symbolise the coming of spring in Japan). He selected grilled Tile fish, Unagi sushi, Soramame (broad bean), egg cake, small prawns, Black beans, Gingko nuts and Chisato (End of winter and beginning of Spring vegetable) to tell his story.
Before the mains, we had assorted Sashimi. Beautifully plated and adorned with flowers were Flounder (Hirame) with Sea Urchin (Uni), Puffer Fish (Fugu), Spanish Mackerel (Sawara), Amberjack (Buri), Golden Eye Snapper (Kinmedai) and Cyutoro (Fatty Tuna). My first encounter with Fugu sashimi!
A5 Miyazaki Beef Sirloin Hot Pot 4/5
For mains, we started with A5 Miyazaki Beef Sirloin Hot Pot. Though sliced thinly, each piece of the beef tasted full and rich. Enriched with the mouthwatering fats and juice released from the beef, the miso broth was wiped cleaned within minutes.
Taraba Kani 4/5
We had a couple of Chef's specials from the Teppanyaki - Teppanyaki Taraba Kani (King Crab) and Oysters with Ponzu Sauce from Mie Prefecture. The crab meat was so soft and tender, that I could almost slurp it off the shell. Its sweetness was unbeatable.
To satiate our appetite fully, a rice dish was serve just before dessert, which is Amberjack and Tuna Zuke Don (Sliced Raw Fish Marinated in Special Sauce on Rice) with Green Tea (Ochazuke Style). You can have it either on its own or mix with the green tea. I personally like it with green tea, though some feel that the tea watered down the taste.
Assorted Desserts 3/5
The dessert platter sweetened the evening with an interesting mix of Green tea Ice Cream, Homemade Black bean mochi, Chocolate cake with Amano-Ichigo (strawberry), Muskmelon, dried persimmon and Chinese orange.
I feel privileged to be able to taste one of the finest ingredients from Japan, especially most are from places which I might never get to set my foot in. This is only made possible because Chef Okumura travels to Japan and meet farmers and producers in person to source for exclusive ingredients for Takumi. Here houses 3 concepts under one roof - Robatayaki, Teppanyaki and an extensive a la carte menu. There are always more reasons to come back for.
Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
Marina at Keppel Bay
2 Keppel Bay Vista
Tel: +65 62717414
Nearest MRT: Harbourfront (CC Line, NE Line)
Mon-Sun: 12pm - 230pm, 6pm - 1030pm
1) Alight at Harbourfront MRT station. Take Exit B. Walk to Telok Blangah Road. Continue walking along Telok Blangah Road. Turn left onto Keppel Bay Drive. Continue on Keppel Bay Drive. Walk to destination. Journey time about 15 minutes. [Map]