New Japanese Kaiseki Restaurant, iKKAGOYO, Opens Along Amoy Street Offering Finest In-Season Ingredients Of Japan
Introducing iKKAGOYO, the latest culinary gem to grace the vibrant dining scene along Amoy Street. This newly opened Japanese Kaiseki restaurant promises an unforgettable gastronomic experience, led by Chef-Owner Mitsutaka Sakamoto, from Hyogo, Japan, boasting more than 20 years of expertise in Japanese cuisine.
The name, Ikkagoyo, is inspired by a Japanese proverb that translates to ‘one flower opening up to five petals and will bear fruit soon’.
Source: iKKAGOYO
Source: iKKAGOYO
Get ready to experience culinary artistry at this cozy and serene 16-seater restaurant, designed in a wabi-sabi concept featuring a simplistic interior adorned with an elegant bamboo wickerwork ceiling, a counter made using a 100-year-old Yoshino cypress, and a calligraphy centrepiece that is a collage of the restaurant’s name, expertly drawn by Ms. Reiko Kai, an artist from Kyoto. The space further reflects the traditional sukiya architectural style, typically associated with tea ceremonies, ensuring a truly authentic dining experience.
Source: iKKAGOYO
Look forward to iKKAGOYA's prix fixe menu ($338++/pax) featuring 12 intricate courses which showcase Chef Sakamoto’s finesse and flair using the finest in-season produce, including truffle.
Sea and Land…
To tantalize your taste buds, Chef Sakamoto presents a chill and refreshing starter featuring nanohana, or rapeseed flower, which traditionally symbolizes the onset of spring, combined with a flavorful ikura-paste. It also includes yuba (tofu skin), hyuganatsu (a citrus fruit native to Miyazaki), tairagai (Japanese pen shell), and succulent kuruma ebi (Japanese tiger prawn).
Respect
This course features a hearty trinity of fluffy uruchimai (Japanese short-grain rice), briny Mie clam and lightly-grilled fukinoko (butterbur buds).
Golden soup stock
The spotlight shines on a tender yet robust sea bream, garnished with leeks and minty kinome leaves, immersed in a wholesome broth that is prepared using prized Rishiri kelp along with freshly-shaved katsuobushi (skipjack tuna flakes) and magurobushi (bluefin tuna flakes). This gently cooked ogon dashi or ‘golden broth’ is the pride and joy of the chef, and is prepared right in front of your eyes.
Gift from the sea
(Where available, two versions are served)
First is a buttery-fleshed Spanish mackerel with aromatic aburi-style skin, achieved by pressing piping hot charcoal directly on the fish, instead of blow-torching, to ensure that only the skin (and not the flesh) is crisp. A zesty dollop of fresh onions marinated with ponzu, then aged for two weeks; as well as myoga or Japanese ginger and shiso flower, provide the dish with a burst of robust flavours.
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Next is the impeccably sliced otoro, and Chef Sakamoto unveils two distinct variations – raw, topped with kombu shoyu and gold flakes, and aburi, crowned with black peppercorns. Accompanying the dish is an orb of daikon infused with white wine ponzu vinegar, fresh wasabi, and a touch of awayuki shio (light snow salt) and Noto deep sea salt, all expertly combined to offset the richness of the otoro.
Source: iKKAGOYO
Japanese traditional ‘hassun’
Hassun or ‘seasonal platter’, sets the theme for a kaiseki meal. Savour the velvety ankimo (monkfish) liver that is ready to be served after a painstaking two-hour process – it is first chilled on ice before steaming over dashi. Alongside this delicacy is a cold and enticing spear squid stuffed together with its own innards, as well as spinach completed with flavoursome miso and sesame seeds.
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Today’s Field
Garnished with grains of kombu and drizzled with kombu shoyu, this assortment of seasonal vegetables, prepared using diverse techniques, and the exceptional katsuo bonito (skipjack tuna) slices from Yaizu fishing port showcase the unique culinary offerings of Shizuoka prefecture.
Specialty
This contrasting dish highlights an enchanting fusion of succulent eel from Oigawa, finely shredded seaweed, and delightful ingredients from France, like rich almond cream cheese, freshly-grated black truffle and a sprinkle of homemade truffle oil powder. These flavors come together harmoniously within a delicate buckwheat flour wrap.
Source: iKKAGOYO
Traditional
Wrapped in rice paper is a tender yellowtail accompanied by shiso leaves, bamboo shoots and warabi (bracken), that is deep-fried. This skillfully prepared and flavorful dish offers a fresh spin on tempura, served with two flavourful dipping sauces – a sweet Japanese plum sauce and yuzu kosho that may be mixed with the sudachi lime on the side.
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Harmony
Steamed to perfection for three hours to attain its tender consistency, the Ishikawa abalone is topped on the exceptional hand-stretched Himi udon, which has been sautéed in a house-made abalone liver sauce and butter, and completed with a garnish of menegi (Japanese green onion shoots).
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Japan’s Treasure
This soothing dish highlights luxurious Japanese A5 wagyu, prepared shabu-shabu style in a katsuo dashi broth. The perfectly medium-rare beef is topped with nira or garlic chives, and covered in a tantalising sauce made with an assortment of nuts such as sesame, walnut, almond and cashew.
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Culture…
Choose from one of the three selections showcasing the Konotori-mai, katsuobushi and raw egg don with a side of soy sauce, maguro sashimi don garnished with fresh wasabi, or a steaming bowl of gyusuji (beef tendon) and beef brisket in a soy-based broth accompanied by a side of rice. To maintain the peak freshness of the organic rice sourced from Hyogo prefecture, Chef Sakamoto diligently removes the husk daily.
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Nature’s Blessings…
End off the meal with two stellar desserts like the indulging Amazonian cacao paired with strawberries and custard cream, and a handmade shiroi warabimochi made up of coconut milk.
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At iKKAGOYO, Chef Sakamoto also picks out personally picks out a list of outstanding and exceptional tipples. You can look forward to limited edition Junmai Daiginjo grade sake such as Noto Arabashiri ($250) from Ishikawa and Kokuryu Shizuku ($560) from Fukui – the latter with gentle aromas of lychees and strawberries.
Wine-lovers can also have a taste of brilliant red and white wines like the full-bodied Château Ginkgo 2019 ($225) that is produced by the first Japanese female winemaker in Bordeaux, France, as well as Domaine Kuheiji, Auxey-Duresses 2019 ($180) – a bold chardonnay from Burgundy, France that boasts rich aromas of citrus, peach, and apple.
iKKAGOYO
Location: 115 Amoy Street, #01-04, Singapore 069935
Opening Hours: Monday to Saturday, 6.30pm to 10pm
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