Three-in-one Takumi Restaurant, specialising in sushi, robatayaki and teppanyaki, adds a Western touch to their menu.

Takumi Restaurant's Burrata Cheese shot against a dark scalloped shape plate

Burrata cheese

Expect innovative dishes from executive chef Kenji Okumura like burrata cheese ($15), a caprese salad made with burrata cheese, diced Japanese tomatoes and a shiso dressing; and charcoal grilled lamb chops ($22) cooked on the teppan and finished off on the robatayaki.

Takumi restaurant's charcoal-grilled lamb chops

Charcoal-grilled lamb chops

There are also traditional delicacies, such as clay pot rice with crab, ikura and uni ($15).

Seasonal fish carpaccio with natural amberjack on a white plate

Seasonal fish carpaccio with natural amberjack

If you’re lucky, you might be able to catch chef Okumura filleting bluefin tuna at his monthly tuna loining sessions, typically held on a Friday towards the end of the month.

2 Keppel Bay Vista. Tel: 6271 7414


Cover : Takumi’s crab hotpot
This was first published in Wine & Dine’s January 2017 Issue, ‘Restaurants’.

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