This review was conducted in late 2021. Note that Chef Jun Wong has since left the restaurant.

At Kikubari, Chef Jun Wong adapts and owns techniques across French and Japanese cuisines, and showcases a repertoire of progressive offerings that please and intrigue. Each item on the menu is evident of deep thought. When faced with difficult choices for your order, the best call is to simply revisit. This feat is accomplished with a food menu that fits snugly into one page. Diners, however, may find it difficult to restrain themselves from calling for seconds of her understated, deliberately crafted cuisine. Her lightly torched hamachi is inspired, its avocado and edamame pea adding vivid blots of colour to the aesthetic. Vegan options also abound, not just as an excuse or an afterthought, but each a merit in its own right. Seemingly basic ingredients like tofu, poultry and vegetables are crafted into extraordinary, moving experiences by the chef’s capable hands. The wine list is thorough, and suited to almost every occasion.

IN THE KNOW

Also known as sea urchin roe, uni is one of the world’s few delicacies solely harvested from the wild. At Kikubari, enjoy it with home-aged kelp soy sauce. 

TATLER TIP

Alfresco dining is available and enjoyable if you can sufficiently fend off the mosquitos.

SIGNATURE DISHES

Ikura Charcoal Sponge, Wagyu Tartare, Unagi Katsu Donburi