Ristorante Takada is a brand new Italian-Japanese restaurant located along Alexandra Road, neighbours to the stretch of shops in the spanking new Alexis Condominium. As Restaurant Week 2016 takes off in the final week of Oct, Chef Masahiro Takada – who has honed his skills in Michelin-starred restaurants in both Japan and Italy – has come up with an exciting menu filled with fresh ingredients from Niigata Prefecture in Japan.
– Gail & Jem
Tartar of Japanese Amberjack with Olive Soil
Marinated Botan Prawn with Niikata Pear
Flatfish & Edible Chrysanthemum Kakinomoto Mille-feuille
G & J: So many wonderfully unique tastes in one dish. The amberjack tastes like meaty fish slices wrapped in light sauce. Pear and prawn is very fresh, as with the tomato garnishings on the side. The edible chrysanthemum (Kakinomoto) is definitely the main highlight of the dish, with the sweet petals of the flower falling apart with a prod of the fork to reveal the flatfish embedded within. Of course the sprinkle of ikura on top helped too!
Note: Japanese started eating Kakinomoto about 300 years ago.
Niikata/Shinki – Japanese Pear
Koshiwa Okesagaki – Persimmon
G & J: The Niigata/Shinki is a pear grown in Niigata Prefecture from 200 years ago. Each pear can grow up to 1kg, and is very juicy. It is featured above in the first dish! For the persimmon, it is usually square-shaped, seedless and either sweet or sour. You can see how it is prepared in the dessert below!
Fritto Sper Squid with Black Aioli Sauce
Ovenbaked Turban Shell in Garlic Butter
G & J: This dish essentially hails from the shell family, and is very delicious. The calamari is perfectly fried and not at all rubbery. Dip it in the sweet yet tangy black sauce served at the side. The ovenbaked turban shell is similar to escargot, with a slightly charred taste that is mixed with garlic butter. Small quantity but big impact!
Risotto with Snow Crab Kensayaki Style
Koshihikari Rice, Red Miso
G & J: The red miso broth that is poured into the bowl is very rich; somewhat like a crab bisque. Small pieces of crab meat are carefully entwined with the risotto to form the foundation of this dish. Those are airy ginger bubbles on top of the dish for an unconventional touch.
Roasted Goosefish Lardellato
Sauteed Blackthroat Seaperch
G: I liked the blackthroat seaperch (on the left) which was cooked tenderly with the skin grilled to perfection. Overall taste is a mix of cod fish and sweet saba.
J: I enjoyed the goosefish more. The texture is like scallop, but accompanied with the taste of the layer of fat in three-layered pork.
Okesa Persimmon Tiramisu
G & J: Popular with all, this dessert caught everyone by surprise as it is not the usual tiramisu we are used to. With the bottomest biscuit layer soaked with rum, it provided a contrast to the very saccharine persimmon slices on top. The middle portion is made up of cream and cake, and those little bits of white sprinkles are akin to nitrogen ice cream. Too good to be true, but this is as real as it can be. One of the very best desserts we have ever eaten!
In view of the upcoming restaurant week from 22 – 30 October 2016, Chef Takada has come up with this special menu. Do head over to Ristorante Takada if you’re craving for a fine fusion of Japanese-Italian cuisine. We went there without much expectation, but the food blew us away. Keep in mind that the prices may be slightly higher than usual Jap food, but that is attributed to the fresh ingredients brought in from Niigata.
356 Alexandra Road #01-07
Nearest MRT: Queenstown
Tuesday to Sunday
Lunch 12pm – 2pm
Dinner 6pm – 10pm
* Closed every Monday, 1st and 3rd Tuesday of the month.
For reservation, please email firstname.lastname@example.org
You can find out more about them at their website.
* This is an invited media tasting by Ristorante Takada.
What you should order: just about everything we mentioned above.