Tampopo @ Takashimaya - Showcases Niigata’s Premium Produce in Limited-Time Seasonal Menu

A household name in Singapore’s Japanese dining scene, Tampopo has long been instrumental in making authentic Japanese cuisine accessible, consistent, and affordable. Founded by Takagi Takaaki, the brand continues to honour its philosophy of working closely with Japanese producers. This season, Tampopo spotlights the bounty of Niigata Prefecture with a limited-time menu that highlights premium ingredients flown in from the region.

A key highlight is the introduction of Niigata-grown “Shinnosuke” rice, a relatively new varietal that inherits the prized genetics of Koshihikari while offering its own distinct character. With a higher amylose content, the rice delivers a gentle sweetness, fuller flavour, and a firm, springy bite. Cultivated using pristine snowmelt water and benefiting from Niigata’s dramatic temperature shifts, each grain is glossy, aromatic, and refined.

Niigata Umaimon Gozen 4/5

The Niigata Umaimon Gozen ($35.80) is the best way to experience “Shinnosuke” rice in its purest form. This well-balanced set comes complete with sashimi, grilled fish, vegetables, and soup, allowing the rice to shine as the centrepiece. Its texture pairs beautifully with the accompanying dishes, elevating the overall dining experience.

Tampopo’s Chirashi Sushi 3.8/5

Amaebi Shinjyo with Lotus 3.8/5

The menu also features the prized Oguchi Lotus root from Nagaoka City, known for its exceptional crunch and tenderness. Harvested using the meticulous mizuhori method, the lotus root retains its clean, crisp texture without excess fibrousness.

This premium ingredient appears in Tampopo’s Chirashi Sushi ($29.80), adding a refreshing bite, and in the Amaebi Shinjyo with Lotus ($12.80), where it is stuffed with sweet shrimp paste and deep-fried into a delicate tempura. The contrast between the crunchy lotus root and the creamy amaebi filling creates an enjoyable textural interplay.

Niigata Soul Food “Noppe” 3.5/5

A comforting traditional dish, “Noppe” is a celebratory stew deeply rooted in Niigata’s culinary heritage. The hearty bowl features a medley of ingredients, including lotus root, mushrooms, salmon, chicken, satoimo, and kamaboko, simmered in a light yet umami-rich dashi broth enhanced with dried scallops and mushrooms. It is wholesome, nourishing, and quietly satisfying.

Tampopo’s Hegi Soba with Prawn Tempura (tasting portion) 4.2/5

A rare find in Singapore, Hegi Soba is a regional speciality from Niigata’s Uonuma region. Made using funori seaweed as a binder, the noodles boast a firmer, more elastic texture with a subtle smoothness. At Tampopo, the Hegi Soba with Prawn Tempura ($19.80) features lightly battered prawns fried to a crisp golden finish. The tempura adds a satisfying crunch that contrasts beautifully with the smooth, springy noodles. Dipped into the accompanying sauce, each bite balances delicate soba flavours with the savoury richness of the tempura.

Tagliatelle with Amaebi

A standout collaboration dish with THE NIIGATA Bit GINZA, the Handmade Rice-Flour Tagliatelle with Amaebi ($27.80) bridges Japanese ingredients with Italian technique. The sauce is laboriously prepared using 20kg of amaebi shells and flesh, simmered for hours to extract maximum flavour, then flambéed with brandy. Sourced from Sado Island, the amaebi is prized for its natural sweetness and creamy texture, often dubbed the “candy of the sea.” The resulting dish is deeply umami-rich, with a robust crustacean intensity that will resonate strongly with local palates.

Niigata Matcha Parfait 4.5/5

End the meal on a sweet note with the Niigata Matcha Parfait ($11.80), made using Murakami matcha from Fujimien. The matcha is notably smooth with minimal bitterness, offering a refined finish. Alternatively, the Niigata Strawberry Parfait features the region’s prized Echigo-hime strawberries, known for their sweetness and fragrance.

Tampopo’s Niigata showcase is more than just a seasonal menu. It is a thoughtful tribute to the region’s rich agricultural and culinary heritage. By bringing together premium ingredients, traditional techniques, and creative collaborations, the experience offers diners a rare glimpse into the essence of Niigata, right here in Singapore.

Note: This is an invited tasting.


Tampopo
Takashimaya
Tower B
391 Orchard Road
#B2-33
Singapore 238872
Tel: +65 6235 2318
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 845pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to the destination. Journey time is about 5 minutes. [Map]

Le Jardin @ Fort Canning Park - French European Cuisine Amidst Lush Greenery in Heart of Fort Canning Park

Le Jardin is tucked away in a quiet corner of Fort Canning Park, surrounded by lush greenery at Level 2 of Fort Canning Arts Centre.

Diners can choose to sit al fresco on its breezy porch or step indoors into a charming Victorian-style space inspired by Monet’s garden in Giverny, Paris.

The interior is adorned with fresh-cut blooms and preserved florals, and also serves as a lovely venue for events and intimate weddings.

This French European restaurant makes for a pleasant pit stop throughout the day, with a menu spanning Breakfast Brunch, Side Dishes, Mains, House-made Desserts, and a Kids’ Menu. The beverage list is equally extensive, offering classic coffees and teas, as well as speciality drinks and alcoholic options.

Burrata 4.2/5

The Burrata ($18) was a pleasant sharing starter, featuring milky cheese paired with a base of mildly earthy pea velouté, tangy pickled cherry tomatoes and parma ham.

Crab Cake 4/5

Seafood lovers may consider the Crab Cake ($18). The pan-seared cake was generously packed with crab meat, made even more appetising by a touch of heat from the tomato and chilli coulis and the freshness of the tomato salsa.

Truffle Fries 3.8/5

The Truffle Fries ($18) were fried to a nice crunch, though we felt the cheese could have been more generous and the truffle flavour could have been more pronounced.

Spicy Pan Seared Prawn Alfredo 4.5/5

Our favourite dish was the Spicy Pan Seared Prawn Alfredo ($24), which can also be prepared non-spicy upon request. The al dente linguine was beautifully coated in the rich, house-made shrimp Alfredo sauce, with the spice helping cut through its creamy consistency. The addition of sakura ebi as a topping was a clever touch, adding a subtle briny note.

Pan Seared Salmon 4.2/5

The Pan Seared Salmon ($30) arrived with a crisped skin, accompanied by asparagus, tomatoes, buttery mashed potatoes and a creamy tobiko beurre blanc. We particularly enjoyed the tanginess of the beurre blanc, enhanced by the savoury pops of tobiko.

Burnt Basque Cheesecake 3.5/5

For dessert, we went with the Burnt Basque Cheesecake ($14). While it was sufficiently cheesy, we wished it had a much more oozy centre for better texture.

Lemon Cloud Matcha 4.2/5

The Lemon Cloud Matcha ($10.90) was a delightful surprise, made with homemade honey lemon cream, lemonade, and matcha. The matcha was mildly earthy, well-balanced in sweetness, and finished with a refreshing citrusy zing.

Violet Secret 3/5

My dining companion’s Violet Secret ($9.90) combined Kyoto grape, lime and jasmine tea. While the flavour combination was interesting, it was unfortunately a little too sweet for our liking.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Le Jardin
Fort Canning Arts Centre
Level 2
5 Cox Terrace
Singapore 179620
Tel: +65 8870 9977
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Nearest MRT: Dhoby Ghaut MRT (NE, CC, NS Line)

Opening Hours:
Mon-Fri: 11am - 9pm
Sat-Sun: 9am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk to Penang Road. Cross the road to UBS Singapore. Cut through UBS Singapore to Fort Canning Road. Cross the road to Fort Canning. Walk to the destination. Journey time is about 10 minutes. [Map]

Sushi Muni (無二) @ International Plaza - New Kid On The Block, Offering $98 Lunch Omakase

Tucked away in International Plaza, Sushi Muni (無二) has quietly made a name for itself in just over six months since its opening. This intimate 10-seater omakase restaurant, often fully booked, has cultivated a loyal following who return time and again for Chef Chon's meticulous creations. The name 無二, meaning "one of a kind," perfectly encapsulates the restaurant's philosophy, offering diners a culinary experience marked by purity, precision and artistry.

We had the pleasure of trying their Omakase lunch, priced at $98 per person, which takes guests on a thoughtfully curated journey across multiple courses.

Umibudo Salad 3.8/5

The meal started with a refreshing Umibudo Salad. Served alongside hot green tea, the crunchy fresh seagrapes added a pleasant saltiness, balancing the light and palatable flavours of the salad.

Muzuku with Ebi Chawanmushi 3.8/5

The second course, Muzuku with Ebi Chawanmushi, showcased an interesting textural play with Japanese seaweed and minced shrimp, lightly accented by a hint of ginger. This creative take on chawanmushi was both surprising and enjoyable.

Sashimi 4/5

Next came the Sashimi course featuring Mizu Tako and Chutoro. The Mizu Tako is thinly sliced giant octopus leg, recommended to be paired with sea salt instead of the usual soy sauce, allowing its natural flavours to shine. The Chutoro was fatty, sweet and melt-in-your-mouth delicious.

Wagyu Sukishabu 4.5/5

The highlight of the meal for us was undoubtedly the Wagyu Sukishabu - Presented with great flair, the beautifully marbled Wagyu was lightly swished in broth right before our eyes, served atop a poached egg and finished with crispy sushi rice for added texture.

Tomio Miso Kuzu Somen 4/5

Following that was the Tomio Miso Kuzu Somen, served in a charming cup. Made with konjac, the somen offered a slightly crunchy texture, paired with tiny Tomio fishes in a soy milk broth that was light and refreshing.

The sushi selection featured five varieties: Shima Aji, Ama Ebi, Tachiuo, Otoro, and Uni. While the freshness was undeniable, we personally found the texture of a few pieces a tad slimy for our taste.

As a pleasant surprise, we were also served a bonus Handroll with Pickled Gourd, offering a sweet and crunchy bite. Additionally, the chef presented us with a special mackerel sushi of the day, which we found slightly fishy.

Torotakudon 4.2/5

Another standout was the Torotakudon, generously topped with fresh minced tuna and ikura, a dish that is both indulgent and straightforward

Miso Soup 3.5/5

Homemade Tamago 4/5

As we approached the end of the meal, we were served Miso Soup and an eye-catching Homemade Tamago. The tamago resembled a chiffon cake, subtly sweet and savoury with hidden layers of fish paste, shrimps and taro bits. This is such a delightful twist on tradition.

Matcha Pudding with Corn Shiratama and Hokkaido Red Bean 4/5

Dessert brought a satisfying close to the meal with the Matcha Pudding with Corn Shiratama and Hokkaido Red Bean. The handmade corn shiratama offered a wonderful mochi-like texture, while the stretchy matcha pudding and perfectly cooked red bean rounded off the dessert beautifully.

Sushi Muni offers an impressive value with their $98 lunch omakase, available Tuesday through Saturday, with two seatings daily. Choose either Sushi Omakase or the Omakase Course that we had. For dinner, guests can enjoy the elevated Muni Omakase experience for $198 per person. Whether you're a seasoned omakase enthusiast or a curious first-timer, Sushi Muni delivers an artful and memorable dining experience well worth trying.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Sushi Muni (無二)
International Plaza
10 Anson Road
#02-28
Singapore 079903
Tel: +65 8492 6387
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 6pm - 10pm
Tue-Sat: 1130am - 1pm, 130pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]