Rakuya is the latest restaurant that rides on to the Omasake trend. This outlet with Japanese restaurant vibes is located on East Coast Road. We thought it may be a good add to give the diners in the area another different option.
Recently, I have an interesting conversation with a PR personnel who has impressive experiences in F&B and a Chef, they didn’t think Omasake makes sense as diners will have their likes and dislikes and at the end of the meal may not appreciate the Chef’s choices. I beg to differ as I like the surprise element. Furthermore, when I dine with friends I usually leave the ordering to them so that I won’t end up ordering the same old stuff. Hence our conclusion was this form of dining is best for adventurous diners or foodies who love trying new food at the same time, eat everything.
Space though doesn’t look small, Rakuya offers only 14 seats around the counter where the Chefs work that occupied the later half of the restaurant. The entrance half is the Sake Bar counter where guests can enjoy bar grub with their favorite Sake.
At Rakuya, there is No Fixed Menu therefore the menu they hand to you are vague. For Omasake, they offer 3 choices at $48, $88 and $128. Every set comes with 8-course. I was treated to the $48 eight-course Omasake.
Beginning with Amuse Bouche termed Chicken Terikayi. I stared at this thin slice for a moment when served as I couldn’t spot the chicken. You need a little imagination when you start to savour this item, a crispy thin wafer akin the chicken skin and a layer of teriyaki sauce.
Followed by the Appetiser, a Fine de Claire Oyster. Topped with some flavoured shaved ice and caviar. Slurp in one grub to savour the complex taste of spicy, savoury and sourish. My respond after swallowing the refreshing shell fish was interesting.
Subsequent was the Cold Dish, Salmon Carpaccio with homemade Ponzu and truffle oil. My personal favourite among the 8-course. I thought well of the Ponzu sauce and it left a deep impression in me; the best Ponzu sauce among what I have tried so far. It has a perfect balance of the various taste and aroma. Truffle lifted the fragrance.
Next is the Hot item, Foie Gras Chawanmushi with Mapo Sauce. Inspiration of this dish was from the Sichuan Mapo Tofu. Instead of using Tofu, Executive Chef Derrick brillantly substituted it for the silky Egg. Crowned it with Foie Gras and Mapo Sauce.
Another Hot Dish, Curry Puff. Chef improvised the local Curry Puff recipe. Replaced chicken for Salmon and the crust with seaweed. Together with potato, fried them with their secret spice recipe for filling and then deep-fried it with tempura batter. The result was amazing.
Coming to Main was Garlic Chicken. Loving the Ponzu salt on the chicken thigh meat, however I find the chicken pieces too dry.
Before ending dessert was the Rice/Noodle. We were served the Bak Kut Teh Udon. The soup was a blend of herbal, garlic and peppery rendition. I quite enjoy this recipe however I have a sense that it may end up arguably a debatable version between the die-hard fan of the variants.
Finally, Dessert, I was served Soya Panna Cotta, a savoury dessert. I know of many who don’t enjoy savoury taste among the sweet. If you think I do like it, that’s correct. In this dessert there are a compound of elements such as sesame crunch, soy pudding, matcha sponge and miso toffee sauce.
By now, we the thought my meal came to and end, I was presented with Kaya Yuzu Toast as the finale. It reminded me of macaron. I must say one is not enough.
Patron Rakuya with an open mind. Food served is innovative and bold. They don’t whipped classic Japanese dishes but borderless items with Japanese cooking techniques..
Tel: +65 6440 7071
Daily 1200 to 2300 (including Public Holidays)
- Opp Roxy Square along East Coast Road 10, 10e, 12, 14, 14e, 32, 40, 47
- Roxy Square along East Coast Road 10, 10e, 12, 14, 14e, 32, 40
*Disclaimer: This was media invite.