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😍 5/5 - Like being in Japan
By 👻 @patnyee, 09/02/2019 12:00 am
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Chef Nobu hails from Japan, from Tokyo’s 3-Michelin-starred Kagurazaka Ishikawa no less. It is our good fortune that he with his fine culinary skills has moved to Singapore. ‘Kappo’, literally ‘to cut and cook’, is a seasonal, multi-course meal less formal than traditional kaiseki. But the young chef here has elevated his omakase menus to rarefied heights, and at reasonable prices too (currently S$150 and S$250). The pricier menu gets you wagyu beef for the grilled course, and premium ingredients like uni, otoro, abalone. But you don’t really need them. From the appetizer, soup and sashimi to the steamed, grilled and rice items, he works magic with the simplest ingredients - and every dish beautifully presented. Only downside is the rather steep S$80 corkage if you wish to bring your own sake. And for first-timers, the restaurant can be hard to find (there is no name visible) - and you need to ring a doorbell.
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