Rakuya @ East Coast Road - Bringing Your Palate On An Adventure Across Asia

A new kid has moved into Katong offering Japanese fusion omakase. Unlike the traditional Japanese omakase restaurant, Rakuya brings you across Asia with its Asian influenced creations. It also brings an unique dining concept to the neighbourhood. 8-course omakase menu comes in three pricing - $48, $88 and $128 per pax.

Appetiser - Wanton Noodle 3.5/5

The omakase dinner at Rakuya started with the refreshing Amuse Bouche, a drink mixture of berries juice with orange peel, whetting up the appetite. The Appetiser is Chef's interpretation of wanton mee. The pasta is tossed in a light soy and goma sauce, topped with wanton skin and roes.

Butter Miso Asari 4/5

I was a little surprise by the use of the cracker base to pair with the Butter Miso Asari. The clever use of the butter miso accentuates the sweetness of the juicy clams. The combination actually works for me.

Salmon with Ponzu Sauce 4.5/5

One of my favourite dishes is the Salmon with Ponzu Sauce and White Truffle Oil. Every components on the plate tastes beautifully on the palate, working harmoniously together.

Mapo Tofu Chawanmushi 4.5/5

I was initially sceptical about the Mapo Tofu Chawanmushi. I thought it was fusion going a bit overboard. i was wrong after having it. It gives the traditional chawanmushi a whole new dimension and appreciation. The steamed egg is replaced with tofu while the foie gras substitutes the minced meat. Not forget the homemade mapo sauce that brings everything together. The finishing has a bit of spiciness with a little mala numbness at the end.

Tuna Curry Puff 4.2/5

The Tuna Curry Puff is a dish not seen elsewhere. The curry tuna is wrapped in a seaweed tempura shell. Have the tuna curry puff with the tempura dipping sauce at the bottom of the glass, for a burst of flavours and textures.

Pork Belly 3.5/5

The meat dish is inspired from the Dong Po Rou. The rich and intense sauce complements the pork belly excellent. However I thought the texture of the pork is far from the fork tender classic Dong Po Rou that it drawn its inspiration from. The pickled carrot is a welcome side to cut the richness though.

Bak Kut Teh Udon 4.2/5

For the noodle dish, we have the local inspired Bak Kut Teh Udon. Using Inaniwa udon, the broth is a cross between the herbal and peppery bak kut teh. It even comes with a piece of Kurobuta baby back ribs that has been cooked to tender, falling off the bone with ease. This is probably the most expensive bak kut teh I have eaten, topped with edible gold leaf.

Cream Puff with Orange Jam 4/5

For dessert, I have the Cream Puff with Orange Jam and Kaya Toast. As I shared with the Chef, the Cream Puff with Orange Jam has too many components at work. On the plate, there are curry meringue, coconut meringue and red beans besides the cream puff and orange jam. The dessert is too complex, losing the focus of the cream puff. For the Kaya Toast, yuzu kaya sauce is sandwiched between two crispy caramelized toasts. I find it really sweet but I enjoyed the crispy toasts. If you have a sweet tooth, you will like it.

Kaya Toast 4/5

I think Rakuya's Asian influenced omakase concept brings something new to the neighbourhood. One must dine here with an open mind as its not your typical Japanese omakase menu but more Asian inspired. If you are craving for some sushi and sashimi, they are also available on their ala carte menu. Every Tue and Fri is their delivery day, this is the best time to go for fresh sashimi.

Note: This is an invited tasting.


Rakuya
89 East Coast Road
Singapore 428790
Tel: +65 64407071
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Walk down East Coast Road. Walk to destination. Journey time about 15 minutes. [Map]

Kappo Shunsui @ Cuppage Plaza - Hidden Private Dining Restaurant

I have heard about this hidden restaurant - Kappo Shunsui at Cuppage Plaza where there is only a golden door and an access via the biometric scanner. To gain entry, you need to ring the bell while VIPs have their fingerprints registered. Kappo Shunsui offers kappo-style omakase with just 19 seats (11 counter seats and 8 regular table seats). There are only 2 items on the menu, 8-course omakase ($150++) and 9-course omakase ($250++).

I tried the 9-course omakase menu ($250++) which presents the cooking technique of grilling, steaming, frying, simmering and raw preparation. The new menu is put together by the new Executive Chef Nishi Nobuhiro, who is the sixth generation of his family's 200-year lineage of chefs. He even trains under legendary Chef Hideki Ishikawa, owner-chef of Tokyo's 3 Michelin starred restaurant, Kagurazaka Ishikawa.

7 Kinds of Seasonal Appetisers 4/5

The first course is a showcases of the seasonal produces. The Appetiser platter consists of Soramame, Ameera Tomatoes, Sweet Potato, Shirauo with Grated Radish & Soy Sauce, Botan Shrimp with Grated Radish & Soy Sauce, Cold Chawanmushi with Ikura, Fatty Tuna with Balsamic Sauce.

Minced Oita Hamaguri and Asari Clams Soup 4.5/5

The Minced Oita Hamaguri and Asari Clams Soup may seems like a simple dish but it actually took a a lot of effort. Kombu and dried bonito are soaked overnight in a mineral water to extract the sweetness. Chef Nobu even shared with us that he only boils the dashi to 90 degrees to retain the sweetness of the dashi. An unique item in the soup is the homemade Shinjo (fish cake). The fish paste is made up of five different seasonal fish meats which is light and bouncy.

5 Kinds of Seasonal Sashimi 4.5/5

The freshness of the 5 Kinds of Seasonal Sashimi will delight everyone who appreciate Japanese cuisine. We started with the Medium Fatty Tuna, Golden Eye Snapper, Akagai, Isakai and Umibudo. What stands out for me is the Akagai for its crunchy texture on top of its natural sweetness.

Bafun and Murasaki Uni

I have eaten Bafun Uni many times for its creaminess and sweetness but this is my first time having the Murasaki Uni. Murasaki uni is darker in colour and longer in size. It has a grainy texture and a slight unami bitterness. Its like having hairy crab roes.

Fried Chiayu, Ostrich Fern and Udo Vegetables 3.5/5

For the fried item, the chef presents a beautiful painting of Fried Chi Ayu (Baby Sweet Fish), Ostrich Fern and Udo Vegetables. It's a bit like eating shishamo, whereby you can bite into the whole fish. However I didn't quite like the bitterness from the innard of the Chi Ayu, throwing the enjoyment slightly off.

Kyoto Raw Tofu Skin and Hokkaido Scallops 4/5

The next dish is the Kyoto Raw Tofu Skin and Hokkaido Scallops. The star is the homemade sauce by Chef Nobu, made of soy sauce, shiitake mushroom, sake, mirin and lime. The sauce beautifully brings the 2 unlikely combination together for a delightful finishing.

Charcoal Grilled Hokkaido King Crab 4.5/5

The Charcoal Grilled Hokkaido King Crab is huge, plump and juicy. The chef even grilled it with sake to get it an extra lift in sweetness. I would recommend squeezing the lime over the crab meat, for that extra boost in flavour.

Kagoshima A4 Roast Sirloin Beef 4/5

The Kagoshima A4 Roast Sirloin Beef is cooked to a nice pink inside while the exterior is pan seared to get an aromatic char.

A4 Kagoshim Wagyu Claypot Rice 4.5/5

The highlight has to be the A4 Kagoshim Wagyu Claypot Rice. The waygu beef is first blow torched before topping with spring onions. The rice and beef is then mixed together with a special soy-based sauce before serving. What make it even more special is the used of peppercorn for that spicy mala numbness. 

Homemade Bracken-starch Dumplings and Fruit 4.2/5

Wrapping up the 9 courses meal is the Homemade Bracken-starch Dumplings and Fruit. Bracken-starch dumpling is more commonly known as warabi mochi. For diners that appreciate having a drink with their meal, you can go for the sake pairing for an addition $69++, that comes with 6 different types of sakes.

Note: This is an invited tasting.


Kappo Shunsui
Cuppage Plaza
5 Koek Road
#04-02
Singapore 228796
Tel: +65 67320912
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Sat: 6pm - 12midnight
(Closed on Sun & PH)

Direction: 
1) Alight at Somerset MRT station. Take Exit D. Walk to ground level. Walk to junction of Orchard Road and Koek Road. Cross the road. Walk down Koek Road. Walk to destination. Journey time about 6 minutes. [Map]