[Review] Wagatomo Ushers in Spring with Refreshed Omakase Menu

Wagatomo, a Japanese restaurant positioned in Tanjong Pagar, just lately launched its refreshed omakase menu to have fun the arrival of spring. The brand new menu options lighter flavors, brisker profiles, and components of the season’s hottest produce, according to the restaurant’s precept of serving solely one of the best in-season components at their peak high quality.

Crafted by chef-owner Tomoyuki Kiga, the seven-course menu is designed to let the fruit, greens, meat, and seafood shine with out overcomplicating the dish. The Spring 2023 Omakase menu is on the market for dinner solely from March 6, 2023, and is priced at $96 per individual, with a minimal of two pax to share.

To start out, two tartlets have been served to entice the style buds.

One of many tartlets is a tasty topping of spicy tuna sashimi spiced with togarashi aioli and speckled with sesame seeds in addition to thinly sliced negi. The opposite is a Japanese interpretation of the French Petit Pois, serving up inexperienced peas first sautéed with amazu after which served on a mattress of inexperienced pea puree, completed off with Japanese perilla leaf.

The Tomato 3 Methods is a sharing dish that mixes candy, bitter, and umami flavors, making a symphony of style. It’s constituted of generational heirloom tomatoes, a mixture of tomatoes marinated in amazu, and cubed tomato jelly constituted of tomato water. It’s served with a tomato consommé steeped with houjicha, which brings a dish of unpolluted and pure tomato flavors, requiring nothing however a easy garnishing of micro herbs.

The Maguro Tataki is a sharing dish of flippantly torched recent maguro slices drizzled over with a sauce of vinegar, soy, and sugar. Atop sits shredded pickled ginger flower, negi, and garlic chips for a burst of contrasting tastes and textures.

The Haru Kakiage is a sharing dish that options the crispiest spring greens, together with asparagus, bamboo shoots, burdock, onions, and carrots, introduced up a notch on this traditional vegetable tempura blended with diced prawns. The crunchy discs are served with a tentsuyu sauce fastidiously constituted of dashi, mirin, and soy for incomparable flavors.

The Saba Shio Yaki is a person dish of grilled saba mackerel from Fukuoka, seasoned with coarse-grain salt and grilled over prized binchotan charcoal to completely crisp the skinny pores and skin. A aspect serving of yuzu zest blended with grated daikon brings out the additional sweetness of the fish.

This was certainly one of my favorite dishes for the evening. Grilled to perfection, the mackerel is good and juicy on the within, with the marginally charred pores and skin including a crispy texture. A light-weight sprint of the yuzu and daikon sauce additional enhances the flavours.

The Beef & Negi is a sharing dish that showcases Wagatomo’s signature beef, utilizing the chuck roll of Kamichiku 4% Miracle Gyu, grilled excellent to render the prized marbled fats into melt-in-your-mouth goodness, and served with negi sautéed in brown butter. Ending off the flavors is a potato puree with umeboshi topped with hazelnuts for a nutty, buttery complement.

If you end up utilizing such a first-rate ingredient, it is smart to maintain the meals preparation simple to protect the richness of the pure flavour, which was completed properly for this dish.

For dessert, Chef Tomoyuki experiments with 5 alternative ways to serve the common-or-garden apple.

The Baked Ringo is a sharing dish that options apple pie chutney encased in a baked apple, topped with refreshing inexperienced apple sorbet. Across the apple, gel dollops make a deal with for the eyes, alongside a cap of dehydrated candied apple for additional sweetness. Hazelnut ties your complete dessert along with its aromatic nuttiness.

It’s virtually like a murals – too lovely to dissect and eat.

Total, the refreshed omakase menu at Wagatomo is a delight for purists who admire the flavors of the season’s freshest produce. The dishes are fastidiously crafted to showcase the components, and the straightforward but elegant presentation is a testomony to Chef Tomoyuki’s culinary prowess.

Tackle: 5 Wallich Road, #01-12, Guoco Tower, Singapore 078883

Tel: 8313 6622

Electronic mail: [email protected]

Opening Hours:

Mon to Sat:
11.30pm – 2.30pm (final order 2pm)
5.30pm – 10.30pm (final order 10pm)

Closed on Sunday

Nearest MRT station: Tanjong Pagar MRT