Ristorante Takada

Had the 3 course meal (lunch). The appetiser and desserts are amazing. They had basque burnt cheesecake for the desserts and its the best I had.

Mains were alright, the pork was too heavy for my palate. The Uni squid ink pasta was something I’m not used to; I prefer my Uni like sashimi. Maybe I’ll try the fish next time.

The little white speckles that topped the dessert were iced mascarpone ... the tart didn’t quite hit the spot (as I felt it was dry, more like a crumb cake) but the dessert was saved by the gelato... but I love salted caramel.

Sans alcohol and minus a layer or two of sponge... but a safe piece of dessert!

I liked the pasta which tasted house-made (definitely not out from a packet!), we were advised by the wait staff to taste the dish without the squid ink (which was served at the side), eventually I enjoyed the dish more without the squid ink. I liked the light-handedness of seasoning ... allowing the ikura and sea urchin to heighten the dish!

Tender but some parts were dry... I prefer to taste the natural flavors of the meat but it’s was masked by the sauce and at certain bites, I felt a heavy hand of Italian herbs.

Hoping for fireworks ... the smokes duck and hard boiled eggs is a great match but smoked duck seems so Cold Storage 🧐 the ceviche of sorts with a capsicum sauce and lastly burrata and Parma ham...