Ginkyo by Kinki @ One Holland Village - Redefining Japanese Dining with a Festival of Flavours

Nestled in the heart of One Holland Village, Ginkyo by Kinki emerges as a vibrant social haven, weaving a tapestry of contemporary creativity into the fabric of traditional Japanese dining. Drawing inspiration from the Icho Matsuri 'Ginkgo Festival' in Tokyo, this modern Japanese bistro is the brainchild of the visionaries behind Kinki Restaurant + Bar at Customs House. Ginkyo doesn't just offer a meal; it orchestrates an experience, blending authenticity with a touch of avant-garde flair.

Truffle Fat Wings 4.2/5

We first sampled the Truffle Fat Wings ($19) - a delightful symphony of textures and flavours. Deboned wings, generously stuffed with Niigata Koshihikari rice infused with truffle paste, edamame, and sea kelp. Charcoal-grilled to perfection and glazed with housemade yakitori sauce, these wings transcend the ordinary. The oil from the chicken skin elevates the dish, and a squeeze of lemon adds the perfect zing.

Uni, Caviar, Ikura 4.2/5

The Uni, Caviar, Ikura dish ($22) is a visual and gustatory masterpiece. Resembling sushi, the rice is seasoned with kombu, shaped, and pressed overnight. Tempura-battered and deep-fried for a crispy texture, it's adorned with negitoro, Tokujo grade uni, Magnum ops, Oscietra caviar, Kita-sanriku ikura, sliced cucumber, and gold flakes. A symphony of flavours unfolds with each bite—a perfect harmony of the sea and land.

Kimchi Onigiri Arancini 3.8/5

Ginkyo's playful creativity shines in the Kimchi Onigiri Arancini ($14). A Japanese twist on Italian arancini, deep-fried kimchi rice filled with gorgonzola is wrapped in seaweed and served with kimchi aioli. The result is a tantalising explosion of spicy and savoury notes, redefining the boundaries of fusion cuisine.

Swordfish Ceviche 4/5

The Peruvian Swordfish Ceviche ($19) is a journey to South America and Japan on a single plate. Diced swordfish marinated in fig-infused Japanese rice vinegar and lime juice meets a medley of citrus, tomato, avocado, Japanese cucumber, shallots, pickled green chilli, and spicy mayo. Enjoy it on crispy rice crackers for a burst of textures and flavours — a delightful wrap of freshness.

Hamburg Wagyu 4.2/5

For a carnivorous indulgence, the Hamburg Wagyu ($36) steals the spotlight. Kagoshima A4 wagyu, minced and seasoned to perfection, graces a bed of crispy rice. Topped with a hot egg bath, burdock chips, and oba tempura, this dish is an orchestra of flavours and textures — grilled elegance that unfolds with every bite. There is also the option of topping up $15 for foie gras.

Okonomi-Rosti 4.5/5

The Okonomi-Rosti ($30) offers a quirky take on the traditional okonomiyaki. Grated potatoes seared to a crisp form the base, adorned with cabbage, bacon, Hokkaido scallops, bonito flakes, mentaiko sauce, and shredded nori. Each bite is a dance of flavours — a perfect fusion of Japanese and European influences.

Ginkyo by Kinki is more than a restaurant; it's a culinary overture that celebrates the fusion of tradition and innovation. The menu is a curated symphony, with each dish a note in the harmonious composition of Japanese flavours and global influences. As you step into Ginkyo, prepare for a gastronomic journey that transcends boundaries, guided by the expert hands of culinary maestros.

Note: This is an invited tasting.


Ginkyo by Kinki
One Holland Village
7 Holland Village Way
#03-01 to 04
Singapore 275748
Tel: +65 9337 7451
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 5pm - 10pm
Fri-Sat: 1130am - 230pm, 5pm - 1030pm
Sun: 5pm - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

IKKOTEN @ Telok Ayer - Kyoto Kaiseki-style Omakase in Intimate 10-Seater Japanese Restaurant by Chef Brandon Low

Brand new along Telok Ayer Street is IKKOTEN, a Japanese Omakase restaurant helmed by Executive Chef Brandon Low. Chef Brandon has nearly 10 years of experience in Japanese cuisine and is now venturing into offering traditional Kyoto Kaiseki-style omakase.

IKKOTEN translates to "Paradise on Earth", and Chef Brandon hopes to bring the best quality of ingredients and flavours to his diners.

The 10-seater intimate restaurant space was intentionally designed to be clean and minimalistic, with carefully curated Japanese elements. I particularly value how diners can focus on the food in this space.

There is a lunch Omaksae from $88 catering to the working lunch crowd in the area. As for dinner, there is a 9-course Omakase ($198) and a 11-course Hana Dinner Omakase ($298). I had the opportunity to try the latter.

Sakizuke (Chef’s Appetiser): Sesame Tofu with Uni & Dashi Sauce 4/5

Our first course featured Sesame Tofu with Uni & Dashi Sauce, which uses homemade goma tofu. The seasonal Hokkaido sea urchin sits atop and adds a lovely briny creaminess.

Hassun (Seasonal Appetiser): Baby Sweet Fish Tempura 4/5

The seasonal appetiser, which featured Baby Sweet Fish Tempura, was a delight. Chef Brandon shared that he decided on this assortment of items to showcase a variety of flavours.

The sweet fish carried a slight bitterness, the summer fruit fig with egg miso and yuzu had a fun tangy sweetness, while the deep-fried broad bean stuffed with homemade fish cake and pickled vegetables topped with shredded bonito flakes had pleasing nuttiness, sharper tangy notes and savoury bites.

Suimono (Seasonal Clear Soup): Kyoto Clear Dashi Broth 3.8/5

Before moving into the sashimi, we were served a lighter course of greenling fish cooked in Kyoto Clear Dashi Broth.

Tsukuri (Seasonal Sashimi): Threeline Grunt Fish 4/5

Our first sashimi course was the Threeline Grunt Fish. Carefully grilled over binchotan charcoal, these slices were fresh and boasted appetising sour plum notes.

Tsukuri (Seasonal Sashimi): Otoro with Bubble Shoyu Sauce 4.2/5

Our next sashimi course was lightly aburi-ed slices of Nagasaki Otoro topped with a jiggly bubble shoyu sauce. The fatty cut of Otoro had a lovely smokiness infused within. It was a bit saltier than I'd liked with the unique shoyu, but I enjoyed how it was bursting with umami notes.

Chef’s Signature: Negitoro Crystal Waffle 4.2/5

Chef's Special was the Negitoro Crystal Waffle, a reimagined rendition of the classic negitoro and uni hand roll with elevated elements. It was topped with chopped bluefin tuna, Hokkaido uni and seaweed soy sauce on a piece of crunchy translucent rice cracker.

Yakimono (Seasonal Grilled Fish): Grilled Japanese Spanish Mackerel 4/5

The highlight here in the Grilled Japanese Spanish Mackerel dish was definitely its accompanying burnt egg sauce. It was such a unique touch which complemented well. Served on the side was pickled ginger flower, which served to clean your palette.

Takiawase (Seasonal Simmered Dish): Homemade Egg Tofu with Sea Eel 4/5

Next, we were served with the Homemade Egg Tofu with Sea Eel. This dish features in-season Anago topped on smooth egg tofu and a thickened dashi sauce made of kombu bonito. The additional touch of yuzu zest kept the savoury sauce more appealing.

Baby Abalone with Vinegar Jelly 4.2/5

While my dining companions had their beef course: Hay Smoked Charcoal A5 Wagyu Beef with Sesame Ponzu Sauce, Chef Brandon kindly helped replace mine with the Baby Abalone with Vinegar Jelly. The tender slices of baby abalone resulted from stewing for 6 hours. I enjoyed the gentle sourness in the vinegar jelly, combined with fresh yuzu zest and sweet micro tomatoes, which made this a refreshing palate cleanser before the donabe course.

Signature Donabe: Umami Cherry Blossom Shrimp Collagen Claypot Rice 4.5/5

The impressive Signature Donabe was one of my favourite courses. The claypot rice has Niigata rice cooked in a fish collagen dashi stock made from simmering fish bones for almost four hours. It was then plated with a spoonful of truffle caviar and a luxurious touch of 24K gold. Accompanying it was burnt miso soup and homemade pickles.

Mizugashi: Seasonal Fruits

Desserts were the classic Japanese Seasonal Fruits - Shizuoka Crown Melon, Kyoho Grape and Muscat Grape.

Matcha Pudding, Hojicha Tea

We also had a bittersweet Matcha Pudding and hot Hojicha Tea to complement the sweet fruits.

Matcha

I especially appreciated how we ended our meal with a hot cup of Matcha freshly whisked right before us.

Donabe Onigiri

Chef Brandon also carefully shaped the leftover claypot rice into Onigiri for my fellow diners and me to bring home. It was wrapped in bamboo leaves, and we were taught how to best reheat them to enjoy the next day. It was such a lovely thought!

I found their omakase's price tag steeper, but IKKOTEN is one to consider if you are looking for a traditional omakase with modern elements incorporated.

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.


IKKOTEN
86 Telok Ayer
Singapore 048469
Tel: +65 8666 9924
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Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street and walk to destination. Journey time about 3 minutes. [Map]