Mikuni, which recently took over Inagiku at Fairmont Singapore, offers diners a taste of everything fresh, and this transformation is one that's sassier and definitely worth checking out. Korean-born Executive Chef Moon Kyung Soo leads the team, which includes robata Chef Tsunemori Yamamoto and teppan master Chef Eric Yong. Moon's culinary sensibilities - steeped in time-honoured Japanese culinary traditions yet inspired by the molecular gastronomy movement - are playful and a breath of fresh air.

Some of the highlights at Mikuni include the yellowtail tiradito sashimi kissed with truffle essence and black volcanic sea salt; the juicy octopus kari kari tempura with wasabi sauce - its superbly succulent texture achieved by slow-cooking the octopus meat in sous-vide before deep-frying it; and the egg custard with foie gras and squid ink chip. Also good are classics including Edomae-style sushi, robatayaki-style kinki fish and Kagoshima wagyu beef with garlic teriyaki sauce. Order Mikuni's signature siphon soup to add extra flourish to your meal. A clear mushroom broth is presented in a coffee siphon and heated over a small flame beneath a chamber of bonito shavings. The resulting broth, infused with a more intense umami, is then poured into individual bowls bearing fresh shrimp, mushrooms and basil seeds.

To enjoy the restaurant best, get the counter seats. It's where you'll be fed a dose of culinary theatre alongside well-executed Japanese eats. If you're on a first date, the live lobster on display at the robatayaki counter makes for a good conversation starter, too.

L3 Fairmont Singapore, 80 Bras Basah Road, 6431 6156

Email to a friend

Recipient email address:


From:


Your email address:


Message: