Located in a conserved terrace house along Cairnhill Road, @tanoshiisg is run by a Korean owner-chef who serves Japanese food with strong Korean and French influences.

The interior of the restaurant is warm and cosy. There is a long solid wood counter in one half of the restaurant and horigotatsu-style tatami sitting with a low table and a recessed floor beneath it to stretch your legs.

To celebrate J birthday, we had their omakase or "special course". We started off with baguette with orange fish roe dressing. The dressing is citrus based with subtle hints of sweet minced onions.

This was followed by his truffle ikura onsen tamago. It is well-executed and I enjoyed the contrast between the earthy and pungent truffle oil and the umami and briny ikura.

The steam abalone is one of my favourite dishes of the night. A whole live jeju abalone is boiled with various vegetables in their homemade soy sauce and served with a dipping sauce made of abalone innards. The flesh of the abalone is tender and crunchy, and has absorbed the sweet and savoury flavours of the braising sauce. The dipping sauce was simply divine --- creamy yet full of umami. I will recommend a dash of wasabi for an additional layer of flavours to go with the rich and creamy dipping sauce.

3 dishes in and we are already impressed with how Chef Jung has melded Korean, Japanese and French cooking styles and ingredients to create his own unique cuisine.