This restaurant is no longer in operation.
The moment I saw Ikkagoyo's logo made of Japanese calligraphy, I knew I want to dine here. The precise beauty of the calligraphy speaks of perfection, dedication and romance in Japanese Zen style. And yes, my instincts is right this time. The food here, interior design, little details and service really embody the ideals that the calligraphy conveys. The dining experience here is so unique and amazing. I can say this is the best among the best experiences of the year.
The food here is like Chef Sakamoto's sincere Ode to Japanese Artisans. The dishes feature vegetables from Shizuoka, Fish from Naoki Maeda, Ishigaki Salt, Kyoto Beef, Japanese seasoning and even Japanese flowers. And the quality of the ingredients accentuated by the preparation and shine through the delicate balance of their natural flavours with the accompanying sauces or condiments. I absolutely love every course here.
In fact, each course is realized through different cooking methods. So be prepared to put aside two and half hours and enjoy the Kaiseki meal that Chef Sakamoto meticulously and lovingly prepares in front of the patrons. This is a feast for the five senses.
The interior of the place is closest thing to an authentic Japanese luxurious restaurant. Want any closer, one needs to fly to Japan for it to experience it. Every facet of the place has that Japanese classy zen feel, with added touches of simplistic beauty inspired by Ikebana, which is Japanese flower arrangement. Almost everything here is crafted by Japanese workshops, from the table made from 100 year-old Cypress wood, handmade chairs, chopsticks to even the dining napkins.
This feel even extends to the washroom 😉
Service here is amazing. Chef Sakamoto is friendly and sincere. The service staff is like a super woman, being able to attend to all the requests and keep everything in order while still maintaining that excellent friendly and professional deposition.
I feel so pampered while dining here.
The quartet of Japanese Traditional Appetizer, titled Seasonal's Gift, is beautifully presented in a large Japanese deep tray with translucent Japanese craft paper covering the top. Then the lights will be dimmed, followed by the chef dipping a touch of matchstick flame into the paper. The flames spread out to consume the entirety of the paper and reveal the treasure underneath. This is so dreamy, beautiful and romantic.
The first gift is Walnut coated with sweet sauce laced with hints of savoury flavours. The walnut features perfect firmness and is packed with rich aroma of nuts. The best walnuts I ever have? A definite yes.
Charcoal grilled Scallop is so plump and succulent.
Ankimo, which is like foie gras of the sea, has that lovely umami, lifted up, thus enhanced, by the refreshing accompanying sauce. One of the best ankimo.
Uni with custard is so creamy, rich and full of sweet umami. Savouring this is pure bliss.
Sea and Land showcases Jewel Box Crab that looks so pretty. Inside the box is a crab shell filled to the brim with Snow Crab from Tottori. Sweet briny flavours, succulent texture and umami from the roe and crab innards mixed in, plus a splash of zest from the sudachi, this is a crab lovers’ perfect dream come true.
Leather Back Sea Bream is exactly the Gift of the Sea as the name implies. After mixing the raw mildly sweet leather back sea bream, starchy rice with pearl-like sheen, umami packed liver sauce and Japanese spiced herbs, I am treated to a amazing, unique, harmonious medley of flavours that hit that sweet spot. That spot where I feel that I’m on cloud nine.
It’s so good that I have to let Chef Sakamoto know how awesome and unique it is, and it’s the first time I taste something like this.
Tuna goes in Harmony with the aburi Grouper where beautiful simplicity takes the centrestage here. The Grouper, which is recommended to be savoured first, is mild and sweet in taste. The chutoro has this creamy, melt-in-your-mouth texture that feels so luxurious on the palates. And chef Sakamoto’s special sauce, which has an extra hint of natural sweetness, makes the fishes taste even better.
Homemade freshly shaved bonito flakes as a sneak preview as to what is to come 😉
Essence of Bonito to be used for the golden broth. No salt added, but it is unbelievably flavourful. Now I’m really forward to trying the broth, especially when watching the chef delicately prepare the broth right in front of us.
Golden Soup Stock of Longtooth Grouper is light and refreshing on the palates, and is yet packed with so much intense flavours in it.
History is presented as a boat with simmering contents of Abalone with Shirako grilled with kombu ginger-infused broth. This is such a feast for my five senses, where I enjoy hearing the bubbling of the sauce, the strong aroma of the burnt leaf, the sight of the cute beautiful traditional boat on hot stone, feel of hot abalone and then shirako and of course, the amazing taste of this course.
The abalone is tender with some chewiness, making it a delight to savour. The shirako, which is like custard of the sea, is mind-blowing good here. The temperature and the thick sauce peppered with zest and unami make this the best shirako I ever have.
Aroma is Striped Bonito featuring a magical combination of creamy, rich taste and firm texture. Pleasantly surprised, I love this so much too.
Kawaii Christmas themed Grated Radish for upcoming Shabu Shabu dish.
A Moment of Shabu Shabu with Yellowtail that is cooked in broth. The meat is tender and silky, going excellently with the refreshing radish soaked with Japanese garlic chilli oil. I finish up the clear broth too since it is so good.
Respect is represented by Japanese Lobster charcoal grilled to perfection. The mild briny sweetness is accentuated by the light char, and the meat is bouncy and succulent. This is one awesome lobster dish.
Japan's Treasure of Kyoto Beef has warm rich flavours that develop as I chewed more into it. I love this complexity in flavours. The black pepper sauce cuts through the richness of the beef to highlight the sweetness of the beef. One of the best meat dishes.
I get to select an experience I like from a repetoire of five choices in Culture. I choose Kani, aka Crab, out of the tempting choices of Uni, Beef and Somen. The Crab is interestingly cooked in Japanese Curry to produce a curry that is full of the essence of the sea perked up by the spices. Surprisingly, the nuanced sweetness of the crab can still shine through the stronger taste of curry. I really enjoy this with the starchy, fluffy rice.
Nature Blessings is fulfilled with Pomelo, dressed with custard and hiding a secret of frozen Green Tea ganache. The citrus bitter flavours of Pomelo taste so wonderful when paired with the pure, astringent, floral vegetal taste of the green tea. This unique combination simply works so well together.
Chestnut and Amazon Cacao are so full of earthy goodness. A lovely contrast from the refreshing Pomelo Dessert.
Special selection of sake, which is so clear and sweet.
The sake is so good that I order another glass, where a different but just as good sake is selected for second round.
Beautiful and artistic display.
I get to choose a pair of chopsticks from the five types available. These are all made in Japan.
And I get to keep these chopsticks in the beautiful box provided.
Bringing home the chopsticks.
Even the Made in Japan napkin is so beautiful.
This restaurant is also giving credit to where it’s due by mentioning the suppliers and contractors involved in making the awesome experience possible.
I have to admit I’m usually not into cooked fish, but the skillful preparation of the fishes at Ikkagoyo makes me realise that cooked fishes can be one of the most awesome dishes. I totally love every single cooked fish here, plus the raw ones too, of course. The strive for perfection here really shows in the food, interior and service. Despite the price tag, I’m so looking forward to going back already.
Thoughts: Amazingly Beautiful and Perfect
115 Amoy Street
Nearest MRT: Telok Ayer or Chinatown
