Takumi @ Marina at Keppel Bay - A 3-IN-1 Dining Concept Under One Roof

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.

Sashimi 4/5

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

Oysters 3/5

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.

Don 3.8/5

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.


Takumi
Marina at Keppel Bay
2 Keppel Bay Vista
#02-01
Singapore 098382
Tel: +65 62717414
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Mon-Sun: 12pm - 230pm, 6pm - 1030pm

Direction: 
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]

Kuro Maguro @ Tanjong Pagar Centre - Renowned Tuna And Fish Wholesalers In Japan Opens Restaurant In Singapore.

Kuro Maguro at Tanjong Pagar Centre is here to serve you probably the best maguro in town! Conceptualised by Misaki Megumi Sui san, a wholesaler of maguro and sashimi in Kanagawa Prefecture, Japan, who has also launched 20 other restaurants in Japan. Equip with trawlers capable of catching the biggest maguro in the world, Misaki Megumi Sui san is regarded as one of the most renowned tuna and fish wholesalers in Japan. At Kuro Maguro, you can enjoy 18 premium donburi, made with blue fins tuna curated and imported directly from Misaki Port. Weighing a minimum of 280kg, these fishes have a balance of fat and lean meat. To guarantee freshness, these fishes are kept frozen at minus 60 degrees Celsius as soon as bring caught on ship.

To experience the different characteristics of the blue fin, we had 4 items selected from the donburi menu and the a la carte menu.

Maguro - 3 Cut Sashimi 4/5

Maguro ­-3 Cut Sashimi ($38.00) allow us to savour the beauty of the maguro without any other distraction. Fear not of the familiar metallic taste presented in maguro encountered in your previous experience, it is completely absent in theirs. The fishes were being 'put to sleep' using a special method, hence, similar to how waygu beef is being treated, the meat stays 'pure and alive'.

Sansyoku Meshi 4/5

Sansyoku Meshi ($32.80) with 3 types of maguro piling on top of the rice, beaming with exuberance.

Toro Aburi Meshi 4.2/5

Toro Aburi Meshi ($32.80) with flame-seared premium maguro, which of course seemingly the most ideal way to treat the fattiest part of the fish. Flaming the fats seemed to have awaken the sleeping beauty. The delicate sweetness and flavour became more intense, especially the burnt edges that carried hint of smokiness. The heightened melt-in-your-mouth sensation was definitely the highlight.

Kama Yaki 4.5/5

Kama Yaki (M/L) Grilled Tuna Collar ($34/$42) is a dish which I will look out for when in Japan. A dish not commonly offered elsewhere, it is a must-order here. A dash of lemon cuts the fat within it which gives a citrusy edge to its taste. It was such a kick, picking the meat off the collar bone with chopsticks on one hand and beer on the other.

Come down early to catch their grand opening special. Taking place from 1 to 3 February 2017, Kuro Maguro’s Grand Opening Sale will entitle all customers to 50% off the delicious Otoro Meshi Donburi. Limited to one bowl per person.

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.


Kuro Maguro
Tanjong Pagar Centre
7 Wallich Street
#01-04
Singapore 078884
Tel: +65 63868561
Facebook
Website
Nearest MRT: Tanjong Pager (EW Line)

Opening Hours:
Daily: 1130am - 2pm, 530pm - 10pm

Direction: [Map]
1) Alight at Tanjong Pager MRT station. Take Exit