PUBLISHED September 21st, 2017 07:07 pm
Have you dined at Mikuni yet? If the answer is no, you’ll want to head down soon. If it’s a resounding ‘yes!’, all the same, you’ll want to return soon. Such is the excitement around the recently refreshed Japanese restaurant at Fairmont Singapore. It’s an exquisite space as always, not too uppity and not too casual. This is where classy Japanese magic happens – a culinary adventure with thoughtful creations that we’ve been raving about for five years now.
When Chef Moon Kyung Soo, who previously helmed Mikuni, departed for Melbourne in February to open Kisume, it left many regulars, us included, wondering what would become of the place. Turns out the fears were unfounded, as a trio of stellar chefs from the motherland joins the team. Keisuke Uno is now the Executive Chef, breathing new life to further augment the establishment’s culinary prowess. Formerly of the long-standing Minokichi in Kyoto, the man has a solid foundation in capturing traditional Japanese flavours and creatively coating them in inspirations gathered from his team’s global experiences.
As it was previously, sushi and sashimi are at the forefront of Mikuni. This time, Chef de Cuisine Masa Nakao manages the station, bringing his contemporary culinary flair (he’s trained in various Japanese kitchens in the States, as well as Cat Cora’s Ocean Restaurant and Joël Robuchon Restaurant here in Singapore) to traditional Japanese cuisine.
Nakao’s elegant creations include the gorgeous showcase Jou Sashimi, a selection of four seasonal sashimi flown in from Tsukiji Market; beautiful Chirashi bowls, Lobster Maki laden with lobster and caviar; and Futomaki sushi made with tuna, unagi, and flying fish roe. Suffice to say, the freshness of the ingredients shine through.
Meanwhile, looking after the main kitchen is Sous Chef Makoto Nakada, who has a strong grounding in traditional Japanese culinary techniques from over a decade with the Minokichi group in Japan, and also his days with Pan Pacific Hotel Singapore’s award-winning Keyaki. Together with Chef Uno, expect authentic Japanese dishes such as the intensely savoury Poached Seafood with Daiginjo Saffron Cream Sauce, which sees everything from mussels and prawns to scallops, sea bream, and clams.
Then there is Chef Eric Yong, a seasoned teppanyaki master with a whopping 31 years of experience whipping up some astounding meats and seafood, paired with mouthwatering secret sauces (including Chef Keisuke’s signature anticucho sauce) and marinades to enhance the flavours. If his sizzling Live Lobsters, Wild Cods, and 63°C Slow-cooked Miyazaki Wagyu Short Rib don’t make you salivate, we don’t know what will. He’s been with Mikuni since the very beginning, and he is here to stay.
Sushi and sashimi, together with teppanyaki make up two of the three facets of Mikuni. After all, the Japanese name translates to “three kingdoms”. The third part is robatayaki, a traditional grilling concept that’s inspired by Japanese fishermen who cooked their catch over charcoal fire. Highlights will comprise Miyazaki Wagyu Beef, Kurobuta Pork Belly, Live Boston Lobster, Chilli Marinated Lamb Chops, and Kabocha Pumpkin, but trust us, you’ll want to try all and more.
Mikuni is located at L3 Fairmont Singapore, 80 Bras Basah Rd, Singapore 189560. Open Mon-Sat 12pm – 2.30pm, 6.30pm – 10.30pm. Closed Sun. For reservations, please click here, call +65 6431 6156 or email to dining.singapore@fairmont.com.
This post is sponsored by Fairmont Singapore.