{"id":134130,"date":"2017-04-28T15:36:08","date_gmt":"2017-04-28T07:36:08","guid":{"rendered":"http:\/\/thehoneycombers.com\/singapore\/?p=134130"},"modified":"2018-02-27T10:37:38","modified_gmt":"2018-02-27T02:37:38","slug":"hot-50-tables-terra-celebrates-seasonal-japanese-ingredients-and-rustic-italian-cooking","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/hot-50-tables-terra-celebrates-seasonal-japanese-ingredients-and-rustic-italian-cooking\/","title":{"rendered":"Hot 50 Tables: Terra celebrates a marriage of seasonal Japanese ingredients and rustic Italian cooking"},"content":{"rendered":"

Opening quietly near\u00a0the end of 2015, terra on Tras Street<\/a> was a restaurant that piqued my curiosity very early. Hidden behind its earth-toned walls, Chef-owner Seita Nakahara modestly\u00a0worked on his love song to authentic Italian cuisine<\/a>, offering creations such as his signature spaghetti with uni and bottarga, as well as char-grilled Tajima beef served with chervil root. A year on, with a Michelin Star under his belt, I decided it was time to revisit this impressive restaurant. But first, you must be wondering\u2026<\/p>\n

\"\"
Chef-owner Seita Nakahara<\/figcaption><\/figure>\n

So what is Tokyo-Italian?<\/strong><\/h3>\n

For starters, Tokyo-Italian is not<\/em> Japanese-Italian \u2013 that\u2019s a point Chef Seita drives across tirelessly. What it represents is, instead, the chef\u2019s authentic Italian recipes that champion fresh, seasonal ingredients from Japan. The restaurant\u00a0also represents the culmination of his year-long culinary sabbatical through Tokyo and Italy \u2013 a journey that allowed him to build direct relationships with farmers and fishermen, giving him access to the handpicked produce that takes a starring role on his menu.<\/p>\n

\"\"
Uni bruschetta, an ode to simplicity<\/figcaption><\/figure>\n

Signature dishes<\/strong><\/h3>\n

Being an omakase menu, there\u2019s no guarantee that a particular dish will be on the menu \u2013 the only constants to expect, however, are supremely fresh ingredients and traditional Italian methods. Starting off the omakase menu when I visited was the uni bruschetta. An ode to simplicity, the dish paired a portion of uni on olive oil-drizzled bruschetta. My\u00a0appetite whet, I\u00a0moved on to the abalone with white asparagus. The dish presents diners with contrasting tastes \u2013 the tender, delicately flavoured white asparagus playing off against the rich, savoury abalone.<\/p>\n

\"\"
Abalone with white asparagus<\/figcaption><\/figure>\n

The most substantial dish on the omakase menu was the spaghetti alla pescatora. This is a dish that codifies Chef Seita\u2019s approach to cooking. There\u2019s nothing pretentious or overly produced here \u2013 just spectacularly fresh seafood, and al dente pasta cooked in a manner that would impress any wizened Italian grandmother. My\u00a0final savoury dish, the tochigi wagyu, was a portion of medium rare steak served with a quartered Portobello mushroom. Buttery, smooth, and tender, it was a clear example of beef done right.<\/p>\n

\"\"
Spaghetti alla pescatora<\/figcaption><\/figure>\n

In five words\u2026<\/strong><\/h3>\n

Rustic Italian meets Japanese ingredients.<\/p>\n

\"\"
Tochigi wagyu<\/figcaption><\/figure>\n

terra<\/a>, 54 Tras Street, Singapore 078993. p. 6221 5159. Open weekdays 12pm-3pm, 6.30pm-11pm. Sat 6.30pm-11pm. Closed on Sun.<\/em><\/p>\n

\n

For more Hot 50 Tables<\/a>, check out our reviews on The Ottoman Room<\/a>, The Blue Ginger<\/a>, and Kilo Kallang<\/a>.<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Opening quietly near\u00a0the end of 2015, terra on Tras Street was a restaurant that piqued my curiosity very early. Hidden behind its earth-toned walls, Chef-owner Seita Nakahara modestly\u00a0worked on his love song to authentic Italian cuisine, offering creations such as his signature spaghetti with uni and bottarga, as well as char-grilled Tajima beef served with […]<\/p>\n","protected":false},"author":101011,"featured_media":134132,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,9744],"tags":[29118,29119],"acf":[],"yoast_head":"\nHot 50 Tables: Terra celebrates seasonal Japanese ingredients and rustic Italian cooking<\/title>\n<meta name=\"description\" content=\"In this edition of Hot 50 Tables, we revisit the Michelin-starred terra's take on Tokyo-Italian cuisine\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/hot-50-tables-terra-celebrates-seasonal-japanese-ingredients-and-rustic-italian-cooking\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hot 50 Tables: Terra celebrates a marriage of seasonal Japanese ingredients and rustic Italian cooking\" \/>\n<meta property=\"og:description\" content=\"Opening quietly near\u00a0the end of 2015, terra on Tras Street was a restaurant that piqued my curiosity very early. 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