Wagatomo at Guoco Tower is considered Chef Tomoyuki Kiga's new home following the opening of his butchery and sando shop - Gyu San. It is where Chef Tomoyuki pushes boundaries to create his version of modern Japanese cuisine, drawing inspiration from his past experiences with food and culture gathered over the years. Experience the arrival of spring with a refreshed omakase menu here at Wagatomo with the new line-up of seven courses that features Spring ingredients, which are all about lighter flavours and fresher profiles.
Maguro & Green Pea Tartlets 3.5/5
The Spring Menu starts with Maguro & Green Pea Tartlets, with the tartlet base inspired by Kuey Pie Tie. Serving up two very contrasting profiles to tease your taste buds. One is a topping of spicy tuna sashimi spiced with togarashi aioli that brought a tinge of fiery kick. The other is a Japanese interpretation of the French Petit Pois, topped with sweet and crunchy green peas nested in a mashed green pea base.
Tomato 3 Ways 4.5/5
The 2nd course celebrates the humble tomato - Tomato 3 Ways, made with Tomato Houjicha Consommé, Tomato Jelly, and Marinated Tomatoes. A mix of French tomatoes marinated in tangy amazu and cubed tomato jelly made from tomato water was served chilled with a tomato consommé. The tomato jelly didn't provide much flavour, but I liked the contrasting texture they gave to the dish. Sweet, savoury and tangy, it was a stellar example of a dish celebrating the beauty of a single ingredient.
Maguro Tataki 3/5
The next course Maguro Tataki follows a similar flavour profile - Tataki in a sauce of vinegar, soy and sugar, garnished with Pickled Ginger Flower, Negi and garlic chips. While the flavours were pleasing, I would prefer a creamier dressing for the lean maguro.
Haru Kakiage 4.8/5
Next is Haru Kakiage, which is served with a tentsuyu sauce and a yummy batter of Bamboo shoots, Asparagus, Onion, Burdock and Prawn Tempura. Concocted with dashi, mirin and soy, the sauce delivered an umami punch to the light batter. I love the chewy texture and crunch lent by the various ingredients.
Saba Shio Yaki 4.5/5
Following is an individual portion of Saba Shio Yaki. Such tasty fish needs no seasoning, only some sea salt to bring out its sweetness. The grilled Japanese saba mackerel from Fukuoka is served with grated daikon with yuzu zest to cut the fatty flavour of the fish. The crisp skin that had been slightly seasoned with a sprinkle of coarse sea salt was delicious, with the flesh being firm and rich in taste.
Beef & Negi 4.5/5
The Main showcases Wagatomo's signature beef Kamichiku 4% Miracle Gyu - Beef & Negi. The Kamichiku 4% Miracle Gyu chuck roll is grilled using an open grill fired by binchotan charcoal and oakwood, with the right doneness to render the marbled fat. The sweetness of the caramelised negi in brown butter and the savoury potato puree complement the robust meat well, with all flavours welded together harmoniously.
Baked Ringo 4/5
The omakase ends with a divine Baked Ringo - Chef Tomoyuki reimagines an apple pie. Here we get an apple pie chutney encased in a baked apple, topped with refreshing green apple sorbet, alongside a cap of dehydrated apple with apple gel dollops.
The Spring 2023 Omakase menu will be available from 6 March 2023 onwards and is priced at $96 per person, with a minimum of two pax to share required.
Photos and words 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.
Wagatomo
Guoco Tower
5 Wallich Street
#01-12
Singapore 078883
Tel: +65 83136622
Website
Nearest MRT: Tanjong Pagar (EW Line)
Opening Hours:
Mon-Sat: 1130 am - 230pm, 530pm - 1030pm
(Closed on Sun)
Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A or B. Walk to Guoco Tower. Walk to the open air square. Journey time about 3 minutes. [Map]
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