After an awesome kaiseki dinner full of unique surprises made from quality produce from Japan, I'm back again at Ikkoten!
And yes, I totally enjoy my second experience too, with chef Brandon Low remembering that I was here last year, thus changing up some items in the menu for more surprises.
Sakizuke is a luxurious starter of Awabi (Japanese abalone), Uni and Shungiku. The abalone is so tender and packed with mild buttery brininess, going very well with creamy sweet uni. Shungiku, a type of leafy vegetable with slightly bitter, herbal flavour does the magic here to elevate this flavourful dish to be absolutely delicious.
I love it that lots of flowers come with Hassun. White Sesame Tofu with Crab is full of lovely nuanced sweetness form the sea and the earth, Crunchy Kuruma Ebi with fine briny Mozuku and Water Shield is so refreshing, being perfect as representative dish for summer. Yuzu Sushi is a very unique refreshing sushi is tastes so satisfying. Ladyfinger Fishball tastes so amazing that I just blurt out about how awesome it is. Using tiny Japanese ladyfinger, this unique fishball, made from many different fishes for the right taste, has this crunchy bite that that I love. Fig with Yuzu Zest is sweet, savoury and unique,
Chef Brandon adding the royal treatment to Suimono
Suimono is a bowl of very heartwarming, satisfying Venus Clam Soup with Japanese vegetables that is full of clear savoury sweetness. And the clam is so briny sweet, plump and juicy.
Tsukuri comes in a surprise of the rare deep sea flatfish, Magochi, which must be served in super thin slices for that perfect texture. Creamy uni and gelatinous savoury tangy jelly is perfect match with the mildly sweet fish. Love this!
Ootori Aburi is like a hearty chuck Wagyu of the sea. So rich, so luxurious and so smooth. The layer of charred meat adds dimension to the meat and the bubble soya sauce makes it more exciting.
Complimentary Sweet Corn Soup with Cherry Tomatoes is so amazingly sweet and creamy.
Kegani is briny goodness that tastes even better with the jelly for variation in texture and taste.
Special Sushi Negitoro made exciting with egg yolk, spring onion and toasty rice puff. This is so rich and so good!
Yakimono in the form of Ayu Ichiyaboshi is creamy and full of savoury goodness.
Takiawase is like one of chef Brandon's specialty since simmered dish needs lots of care and thoughts put in to be good, and his Takiawase dish always hits the sweet spot. And I meant it literally this time since the Anago is sweet in taste while maintaining its firmness after simmering, which it is amazing. Tamago Tofu added is also very good.
Shiizakana Binchotan Charcoal Grilled Kagoshima A5 Wagyu is pure meaty goodness with that lovely layer of char, lots of flavours packed between the thin layers of wagyu, made creamy with the raw egg.
The desserts of Japanese Fruits and Homemade Warabi, specially coated with matcha for a change in taste, round things up beautifully.
Thoughts: Totally enjoy my dining experience. Looking forward to going here again!
86 Telok Ayer St
