Fans of Italian-Japanese cuisine can check out this latest restaurant by the Marusaya Group, located at Tanjong Pagar. They’ve brought in Taizo Yamada, an experienced chef who’s worked at renowned Italian restaurants in Japan, to helm the kitchen.

The seasons dictate his omakase menu, but some signatures are mainstays. These include his silky uni pudding, comprising luscious layers of creamy uni and ikura. There's also a shiso omaru dashi pasta, where al dente strands of pasta are bathed in tangy and robust tomato sauce, brimming with chunks of crab meat.

If you visit at the right time, you may even get a taste of Yamada’s black truffle and Wagyu beef tagliata. Thin strips of Wagyu beef are generously drizzled with olive oil and topped with shaved black truffles, parmesan cheese and arugula leaves. Dessert is a beautifully deconstructed tiramisu, served in a martini glass.

Monte Risaia | 59 Duxton Road, S(089523) | 6970 0067 

The restaurant's World Meat Series is back, starting with a spotlight on Little Joe Beef from Australia. What makes this grass-fed cut remarkable is its minimum marble score of AusMeat 4+ and its juicier and beefier flavours.

Executive chef Isaac Tan showcases the beef in four tantalising dishes, including a dish of sugar-cured beef with pickled pumpkin and celery-parsley salad, and the four-cheese burger dressed with caramelised onions and cucumber pickles.

For this showcase, Tan has also brought back the popular Tomahawk Wellington, wrapped in a puff pastry and baked with truffled mushroom duxelles, foie gras and smoked bacon. Available until March 31.

(Related: Guilt-Free Steak? Australia’s First Carbon Neutral Beef Makes Singapore Debut)

When you’ve reached your meat quota this week, consider heading here for a seafood-centric meal. Start with the Catch of the Day, which you can have grilled, baked, steamed or sautéed.

If you really want to indulge, the lobster mac and cheese and the spicy lobster pasta are the two dishes to go for. The former features succulent butter-poached lobsters in a blanket of melted parmesan cheese, while the latter is tossed with tomatoes, garlic and fresh herbs.

Inspired by his visit to Okinawa, chef de cuisine Tomoyuki Kiga has created the Flavours of Okinawa seasonal menu, available from February 24 to March 1. It brings to the dining table the produce and ingredients he discovered in his trip, crafted into dishes like katsuo, a starter of delicately seared local bonito marinated in Japanese Tossa soy sauce with compressed watermelon, kaffir lime and a puree of herbs.

The main course is an equally inspired dish of Rafute, his take on the common Okinawa dish of stewed pork belly. While he sticks to the tradition of using sake and brown sugar in the braising sauce, he uses instead less fatty pork ribs that are smothered in the sauce and slow-cooked for 48 hours.