Mikuni

Review

Festive braided ropes and lighted artwork brighten the muted hues of this 120-seat restaurant. The truffle kampachi starter highlights slices of sweet, mild amberjack with whispers of soya sauce and yuzu in the accompanying truffle sauce. The nama yasai salad forms a kaleidoscope of vibrant colours, complemented by a mélange of textures such as organic wild greens and crispy vegetable chips, with truffle soy dressing. Bright red Boston lobster, regally crowned with amber uni that’s briny yet sweet, graces a moat of creamy, yellow-tinted sauce that’s redolent with delicate clam overtones. Pear poached in fruity daiginjo sake, accompanied by tart raspberry sorbet and skewered mochi, is bathed in sake yuzu consommé at the table, creating a dessert of myriad palate-pleasing flavours and textures. The competent drinks list features exclusives for Mikuni in Singapore, including sake, shochu, and Japanese beer, whisky and wine. Hospitable staff display initiative with their knowledgeable presence.