Three-in-one Takumi Restaurant, specialising in sushi, robatayaki and teppanyaki, adds a Western touch to their menu.
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.
There are also traditional delicacies, such as clay pot rice with crab, ikura and uni ($15).
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’.