Mikuni restaurant at Fairmont Singapore serves amazingly fresh sashimi and chirashi, as well as hot-off-the-grill meat and seafood
It’s clear that Singaporeans are big on Japanese food – just look at the constant snaking queues outside sushi, ramen and tendon restaurants across the island! But for the most authentic kaiseki (a traditional multi-course Japanese dinner) in Singapore, skip the lines and make your way to Mikuni at Fairmont Singapore.
Don’t expect any run-of-the-mill Japanese food here. (California maki? Really?) The restaurant’s new Executive Chef, Keisuke Uno, hails from Tokyo’s Nobu and the much-acclaimed Minokichi restaurant chain, so you know the menu’s top-notch. He’s also joined by Chef de Cuisine (and sushi specialist) Masa Nakao, who brings with him a modern flair, and Sous Chef Makoto Nakada, who is skilled in traditional Japanese culinary techniques. Helming the teppanyaki station is Teppan Master Chef Eric Yong, who has over three decades of teppanyaki experience under his belt. We’re impressed.
Are you ready to feast on modern renditions of sushi, teppanyaki (a cooking style that uses an iron griddle to grill food) and robatayaki (a traditional grilling method over charcoal fire) dishes? Here’s how it’s done at Mikuni…
Relish fresh sashimi from Tsukiji
Ask any serious sushi lover, and they’ll tell you that the freshest sashimi comes from Tsukiji market in Tokyo. We can still get that insider experience without hopping on the next flight to Japan, right here at Mikuni. Try the Jou sashimi, comprising four slices of seasonal sashimi hand-selected by Chef de Cuisine Masa Nakao. If you’re up for something more filling, opt for the signature chirashi, with slabs of fresh salmon, tuna belly and sea urchin over rice. We also have a soft spot for the lobster maki, a delicious sushi roll with lobster, tobiko (flying fish roe) and caviar.
Feast your eyes on the culinary theatrics
If you ask us, dinner should come with side order of entertainment – and that is what you’ll get at the interactive teppanyaki counter. Watch Teppan Master Chef Eric Yong whip up the sizzling 63 degree slow-cooked Miyazaki Wagyu short rib, juicy foie gras and delicate wild cod, served hot from the grill. Each dish also comes with a choice of four equally delicious dipping sauces, including Chef Keisuke’s signature anticucho (grilled, skewered meat) marinade.
Succulent dishes hot off the fire
Hungry for more piping hot delicacies? Order from the robatayaki station, where meat, seafood and fresh vegetables are grilled over a charcoal fire and served on a wooden paddle. Go all out with the succulent Miyazaki Wagyu beef and Kurobuta pork belly, or stick with fresh seafood such as live lobster and scallop with onion butter. Load up on premium veggies from Japan as well, such as kabocha pumpkin and Hokkaido sweet corn. Can you say oishii?
Mikuni, Fairmont Singapore, Level 3, 80 Bras Basah Road, Singapore 189560, p. 6431 6156, e. [email protected].
This article is sponsored by Fairmont Singapore