Takayama

Nestled in an unassuming location within Downtown Gallery is Takayama, where chef Taro Takayama presents a well-rounded Japanese omakase menu inspired by his native Osaka and Japanese seasonality. Takayama presents personable, even playful, twists to dishes—from the fruit jelly-studded foie gras monaka and faintly yoghurt-like milk ice cream (an ode to Calpis), to Hokkaido abalone with mushroom and pepper that is served in luscious abalone liver sauce. Techniques used highlight the best of the ingredients’ qualities, especially in Taro-san’s sashimi course, and the team doesn’t hesitate to explain dishes to curious diners. The beverage menu consists of a variety of by-the-glass and bottle options, where a comprehensive selection of sake is offered. Before the meal ends, guests are presented with a final Takayama signature: a matcha and houjicha financier, served warm in their moulds, rounding off an impressionable meal.