Taiga Dining is a 13-seater fine-dining sushi-ya located in Regent Hotel Singapore. The restaurant is somewhat semi-hidden behind a mountainous rockscape. Upon finding the hidden entrance, diners are transformed into a dark and contemporary interior. The restaurant is helmed by Master Chef Taiga Kanekuni, who specialises in Edomae-style sushi.
Pumpkin Ravioli and Biwa Trout 4/5
We had the Hi To To Se Omakase Menu ($480), which comprises 5 Signature Appetisers, 9 Pieces of Sushi, Trio of Uni Hand Roll, Miso Soup and Dessert. The omakase dinner kickstarted with the 5 appetisers, starting with the Pumpkin Ravioli and Biwa Trout, served with pumpkin sauce. I enjoyed the layer of crispy skin on the trout. However, I didn't expect to have ravioli in a Japanese restaurant, which made me slightly confused about what cuisine I was having for a moment.
Striped Jack with Mikan Orange and Caviar 4.2/5
Sandborer Tempura 4/5
Next is Striped Jack with Mikan Orange and Caviar served chilled. A light and refreshing appetiser that whetted up the appetite. Coated in a light tempura batter is the Sandborer paired with matcha salt. It is light and clean tasting. Though deep-fried, it is not greasy at all.
Fatty Tuna Pickled in Soy Sauce 5/5
Completing the 5 appetisers is the Fatty Tuna Pickled in Soy Sauce and White Shrimp with Murasaki Uni and Autumn Truffles. These were my favourites among the five appetisers. The melted in the mouth fatty tuna, complemented by mustard, tasted heavenly.
White Shrimp with Murasaki Uni and Autumn Truffles 5/5
Shaved Autumn truffles are piled atop sweet white shrimp with Murasaki uni hidden in it. Have it all in one bite to get a burst of luxe flavours working harmoniously together.
Sea Bream 5/5
Sardine 4.2/5
Lean Tuna 4.2/5
Sujiko Roe 3.8/5
Following that, we moved on to the Sushi course. There are 9 sushi pieces starting with the Sea Bream, Sardine, Lean Tuna and Sujiko Roe. Sitting at the sushi counter, it is with great pleasure to see Chef Taiga meticulously put each morsel together, giving justice to the premium and fresh ingredients.
Medium Fatty Tuna 4.5/5
Blackthroat Seaperch 5/5
Orient Clam
The Medium Fatty Tuna, Blackthroat Seaperch and Orient Clam are next. The highlight has to be the blackthroat seaperch which comes with a hint of charred fragrance, lightly seared on the surface over binchotan.
Sea Urchin Handroll 5/5
Who can resist the Sea Urchin Handroll brimming with three different types of sea urchin? Atop the sushi rice is Bafun Uni and two varieties of Murasaki Uni wrapped in A-grade jet black nori seaweed.
Botan Shrimp 4.8/5
Sea Eel 4.2/5
Wrapping up the sushi course are the Botan Shrimp and Sea Eel. We are given a glimpse of the fresh, enormous botan shrimp before Chef Taiga skilfully deshelled and served the sweet and meaty shrimp on top sushi rice. The sea eel grilled over binchotan has an incredibly soft texture that easily falls apart in my mouth.
Dessert 3.8/5
Wrapping up our omakase meal, we are served a bowl of Miso Soup followed by a platter of Fresh Fruits with a scoop of chestnut ice cream.
Besides the Hi To To Se Omakase Menu ($480) we had, Taiga has another two menus. They are Ino Shika Cho Omakase Menu (3 appetisers, 8 pieces of sushi, miso soup and dessert) and Ka Cho Huu Getsu Omakase Menu (4 appetisers, 9 pieces of sushi, uni hand roll, miso soup and dessert) priced at $280 and $380 respectively.
Note: This is an invited tasting.
Taiga Dining
Regent Hotel Singapore
1 Cuscaden Road
#01-03/04
Singapore 249715
Tel: +65 80314306
Website
Nearest MRT: Orchard Boulevard (TE Line)
Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 1030pm
Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 3 mintues. [Map]
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