Having travelled from Chiba, Japan, to Burgundy and Champagne, France, executive chef Akihiro Masuyama is now serving once-traditional omakase lunches with a modern touch from just $69++ for lunch and not too much more for dinner at Moss Cross Tokyo’s first international outpost in Singapore.
In contrast to the formal omakase that involves trusting the chef to prepare a meal tailored to one’s preferences, Moss Cross Tokyo Singapore offers Shokado Omakase, a casual dining experience.
It is a storied experience that takes diners through different chapters of the restaurant. Lunch is $69++ for three courses and $82++ for five courses.
Dinners are another story and well worth the time, money and company. Choose between a five-course menu for $128++ and a seven-course menu for $150++.
Both begin with a Shokado-9. Designed after the Japanese bento box used in kaiseki meals, this version is divided into nine sections that hold a small bite each. These are seasonal masterpieces – fresh fish and meats, vegetables and noodles – inspired by Masuyama’s travels.
As far as mains go, we reckon you will be back a few times to check out the chef’s repertoire after savouring the essence of the sea in Hyogo Oyster with Camembert, Caviar and Konbu, and the Molten Crab Chawanmushi with lily bulb and crab bisque emulsion infused with yuzu and a chicken broth base.
While Roasted Hirame consists of the mild Japanese flatfish, blanched spinach and a velvety sake cream sauce drizzled with parsley oil, Hokkaido Tokachi Herb-fed Beef Cutlet is encased in breadcrumbs, parsley, parmesan cheese and homemade Worcestershire sauce, and melts in your mouth.
The Kyoto Wagyu Sushi with Sea Urchin and Truffle Soy Sauce with subtle hints of Middle Eastern spices like cumin is a memorable dish, made with sushi rice marinated in red wine overnight. A satisfying end to the savoury course is provided by Tsugani (crab) miso soup.
The omakase experience is completed with the White Chocolate and Beans Cannelloni with Elderflower Jelly. A white bean paste mousse surrounds the white chocolate, along with elderflower jelly and mint leaves. Citrus sauce balances the creamy richness of the chocolate and mousse.
Daikon Compote Tiramisu with Mikan is a vegetarian version of the classic tiramisu that Masuyama infuses with natural sweetness by boiling daikon with rice. Chinese five-spice and cocoa powder are infused into the vegetable that is layered with mascarpone cheese. Fresh mikan, a tangerine-like fruit, and a mildly bitter mikan puree enhance the flavours.
Drinks-wise, Kazuki Kodama, general manager and sommelier at Moss Cross Tokyo, curates an extensive wine and sake selection. Wines, champagnes, and sparkling wines from both old- and new-world terroirs are available on the wine list. Choose a pairing flight with your lunch or dinner menu starting at only $40++ to enhance your dining experience.
Moss Cross Tokyo Singapore is #02-01 Capri by Fraser China Square, 181 South Bridge Road, Singapore 058743.
