Takayama

Takayama omakase

Last but not least, the meal ended on a high with a juicy wedge of sweet melon with creamy Hokkaido milk ice cream, and their signature Matcha Financiers. I dare say one of the best matcha bake I have tried, the texture was amazing - crisp-crunchy on the outside and moist within. There was also the umami fragrance, earthy savoury tea flavour, and the warm caramelised exterior.

Part of the Takayama’s Spring Omakase Lunch Menu ($150).

For the main, my friend and I got the Sakura Trout and Kagoshima Wagyu (+$30) to share. Presented with the same lovely cabbage purée as well as a single crunchy deep-fried Shiso Leaf, the wagyu was so well-executed. Tender and flavourful, the sliced marbled beef offered more punch with the onion sauce. Meaty, melty and satisfying.

Part of the Takayama’s Spring Omakase Lunch Menu ($150).

For the main, my friend and I got the Sakura Trout and Kagoshima Wagyu (+$30) to share. Fork-tender, flaky, and fairly firm, the grilled trout peeking out from under the fried shiso leaf was nicely seasoned and well complemented by the bed of sweet spring cabbage puree (slightly starchy and jelly-like).

Part of the Takayama’s Spring Omakase Lunch Menu ($150).

Then came a bowl of Somen in a chilled corn soup. Lusciously coated with the broth made using sweet corn, soy milk, and dashi; the noodles were fine and slurpy. And adding to the creamy delight, the salty burst from the caviar certainly elevated the decadence of the dish while the edamame lend some bite.

Part of the Takayama’s Spring Omakase Lunch Menu ($150).

Next was the Otsukuri, where we saw the deft knifework of the chef and were greeted by the seasonal line-up that was the sea bream, amberjack, and chutoro. Served with powdered sea salt flakes, the sea bream was real fresh, thinly sliced, and subtle in flavour. Though intimating, the heap of salt was not as salty as I thought. The amberjack, on the other hand, was paired with yuzu daikon oroshi and yuzu kosho on the side. Lightly seared with binchotan charcoal, the fish had a delicate smoky kiss and went well with the citrusy-sweet flavour of yuzu. The chutoro was kept simple and would be my pick if I were to choose between the three, as I love a fattier almost melty texture for my sashimi. The thicken homemade soy sauce plated together was really pleasant too.

Part of Takayama’s Spring Omakase Lunch Menu ($150).