Takayama

I used to come very regularly in 2023 but this was my first visit in 2024 due to travelling. I was pleasantly surprised by the few changes that elevated the whole dining experience. Firstly the appetizer now come with a few small sides with a nice Autumn leaves presentation. Secondly the sashimi cuts are now even thicker, they were already thick to begin with! Thirdly they served an additional small fried fish on top of the main course and it was amazing. Not sure if this will become a regular fixture as the chef said me he managed to get some of this fish. Finally the service staff seems to be more well trained and were also able to explain about the dishes. Overall an amazing experience.

Always enjoyed our visits. Latest menu tried in Dec 2024 - Tottori specials including crab. Reasonably priced taking into account the quality of ingredients used, especially compared to competitors. Chef is really friendly and welcoming, service staff have mastered the balance of polished and homely service.

Celebrating Valentine’s Day at Takayama Japanese Restaurant in Singapore is an exquisite experience that combines exceptional cuisine with an intimate ambiance. Located at 6A Shenton Way, OUE Downtown, Takayama offers kappo-style dining that showcases the finest seasonal produce from Japan. The restaurant’s interior is thoughtfully designed, providing a cozy setting ideal for special occasions. With limited seating, it’s advisable to make reservations in advance to secure a spot. The weekday dinner menu is meticulously crafted, featuring a series of artfully presented courses that delight the senses. Service at Takayama is attentive and personalized, with staff ensuring that each guest feels special throughout the evening. The chef’s engagement with diners adds a personal touch, enhancing the overall dining experience. While a meal at Takayama is a premium experience, many guests find it well worth the investment for a memorable Valentine’s Day celebration. The combination of exceptional food, intimate atmosphere, and outstanding service makes it a top choice for couples seeking a special evening. Please note that menu offerings and prices may vary, so it’s recommended to contact the restaurant directly for the most current information.

Initiate dining experience, close up with chef. Our favourite: bluefin tuna torched, the smokiness pairs so well with the home-made soya sauce! Dessert was simple but very well-executed Houjicha flavours Overall a fun night! Thanks to the staff at Takayama

Come here frequently with close friends and work associates! Impeccable service (special commendation to Joyce, Yien and Yong) and amazing seasonal menu by Taro-san to keep me excited whenever I come back. One of the rare gem of a restaurant in Singapore!

One of the best Japanese restaurant in Singapore. Can’t believe the inside is very quiet and chic, even in this very busy and lousy location. Very good for your special occasion or dates. All dishes are sophisticated with high quality foods from Japan. I can definitely recommend this restaurant. And chef Mr. Takada has sense of humor and joyful cheerful person, I am sure you will have very fun time if you are fluent in Japanese. Not sure he speaks good English.

This is definitely an appreciation and testament to the craft and dedication that Chef Taro puts into his work at his restaurant Takayama at OUE Gallery. To celebrate the wife's birthday, I was researching for omakase restaurants and I was convinced to try Chef Taro's kappo style omakase because he was once the chef to the Japanese Ambassador and also once cooked for Japanese former PM Shinzo Abe and for his guests. Sterling resume - check. Was the food worth it? It was probably the BEST omakase I have tasted and one of the rare few omakases that you actually feel full when leaving the restaurant. We started off with the appetizer which was cold somen with uni and a refreshing broth to open up the appetite. I was expecting the broth to be vinegary and with some bite. To my pleasant surprise it was moorish, semi-sweet and the uni provided a nice taste contrast that was briny and sweet. And I don't even like Uni. What was unique here and which I appreciated, was the fact that Chef Taro served the Sashimi course, fish by fish. This was the first time in any restaurant that I experienced this. The highlight was of course the otoro with HOME-MADE soya sauce?! The explosion of flavour from the fatty tuna with the wasabi and the soya sauce was simply divine. It is at this point that I must HIGHLIGHT the Foie Gras with yuzu that was served in a long wafer. 2024 is coming to an end soon and so far I ate one of my best meals at SYIP. This dish that Chef Taro conceived is now ranked NUMBER 1 as the BEST thing I ate in 2024. It is so good, that I am STILL thinking about it now as I write this and I am now convincing my mother that we need to go back and try this again. Foie gras tends to be too rich and too "gamey". The brilliant way that it was made into a mousse dotted with contrasting flavours and textures just somehow made this dish so damn good that I am willing to wash dishes for Chef Taro if he will let me eat this again. The A5 miyazaki wagyu was of course superb and the Donabe of Snow Crab with Ikura was a perfect way to end the savory side of things. I was wondering and I should have asked if the crab butter could be less well done and it MIGHT (not sure) have added another dimension to the dish. Maybe I will ask Chef next time. Oh, and I must highlight the humble financier - the hojicha one. I mean I just thought it would be okay lah. But even when it was hot, I could not resist just eating it. I wanted to grab off the son's plate but I think he was smart enough to want to eat it himself. Lastly, before I end off, I just want to say Thank You to Chef Taro and his wonderful staff who made us feel welcomed and also for engaging us in conversation and also revealing some of his secrets in making the PERFECT egg yolk dipping sauce. I promise to do this as my homework. The little polaroid at the end was also a nice touch. Brilliant stuff! I look forward to my next meal there soon and Chef Taro, if you ever need someone to be your official food taster, I humbly offer myself!

Had a great omakase experience. Love the freshness of the ingredients, plating was great and money well spent. I felt like I'm eating a piece of art.

The restaurant was small so it was best to make a reservation before coming. I was showed to a counter seat. Great service from the staff who covered my bag with a sliky cloth. For lunch it was 4 course lunch set with a choice of main, served with refillable green tea. Course 1 : Homemade tofu The tofu was served hot in a cup , topped with uni (sea urchin). The texture was very light and smooth. Course 2 : Appetizier Platter Seasonal otsukuri (sashimi) : otoro (fatty tuna), big squid, and tai (Sea Bream) Seasonal cold appetiser : Aburi (torched) scallop, topped with ikura Salmon sushi roll in osaka style Smoked duck Fried vinegared fish Tako (octopus) Egg roll with shrimp roe The unique item here turned out to be the plain looking egg roll. It was so light, airy and fluffy. One was thinking about of steamed cake. Not the usual firm and too sweet version. Course 3/ Main Course : Stewed agu pork (S$68++) Served with refillable Pickled vegetables (kelp, chinese cabbage, cucumber), Hokkaido rice (today's flavour was abalone), Miso soup (today flavour's was tiger prawn) The kelp pickle was quite crunchy, with texture similar to black fungus. The miso soup was served with a cake which packed with crunchy bouncy pieces of prawn meat in it. The rice was quite flavourful on itself with bits of abalone. Although not melt in the mouth type, the fatty parts was not jelat. Dipped the meat with the powder for a spicy kick in taste. Course 4/ Dessert : Fruits jelly Japanese strawberry, mango and lychee packed in the jelly, topped with mango puree. It was light with sweetness from the fruit itself. Overall the food was delicious. The staff made an effort to introduce the dishes.