The sashimi course reflects Chef Taro's commitment to seasonal ingredients. Each piece is sourced from Japan and sliced to highlight its unique characteristics. The presentation on a hinoki board adds to the sensory experience.
Tips from diners
The sashimi course appears early. Appreciate each piece's subtle differences.
Ageru (deep-frying) is the final fundamental technique. The oil temperature is crucial — too hot and the batter burns, too cool and the oil seeps in. Chef Taro masters this balance, resulting in incredibly light, crispy preparations.
Tips from diners
Watch how the chef handles the frying. The oil control and timing are impressive.
The grilling technique brings out natural sweetness in vegetables. Chef Taro sources seasonal produce from trusted suppliers and grills them simply, often with just salt and light oil. This course celebrates the season's bounty.
Tips from diners
The vegetable courses at Takayama rival many restaurants' main attractions.
One of the five fundamental Japanese cooking techniques, simmering brings out natural flavours while maintaining ingredient integrity. Chef Taro's version is light, elegant, and deeply flavoured. The broth is prepared daily and complements the fish without overpowering it.
Tips from diners
This exemplifies Japanese refinement — simplicity that takes years to master.
Chawanmushi is one of the five fundamental techniques (steaming). Chef Taro's version is silky and infused with dashi and seasonal items — mushrooms, seafood, or vegetables depending on season. A test of steaming skill.
Tips from diners
Despite its refined context, this tastes like home cooking — but executed with technical perfection.
Takayama, led by Executive Chef Taro Takayama, is an exclusive kappo-style restaurant located within OUE Downtown Gallery. Chef Taro trained at Michelin-starred establishments in Osaka before serving as a private chef at the Japanese Ambassador's residence in Singapore. The restaurant epitomises omotenashi (wholehearted Japanese hospitality) with a 14-seat counter and intimate private dining rooms. Every dish celebrates seasonal ingredients at their peak.
Book at least 2-3 weeks in advance. Only 14 counter seats and 2 private dining rooms, so availability is limited.
The lunch tasting menu ($170 SGD) and dinner kaiseki ($280 SGD) are both exceptional values for the quality delivered.
Chef Taro's background as a private chef at the Japanese Ambassador's residence shows in the attentive service and hospitality.
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