Ristorante Takada

Uses seasonal Japanese ingredients and this is "Tokyo Italian" in Singapore by Chef Masahiro Takada.

Ristorante Takada is a brand new Italian-Japanese restaurant located along Alexandra Road, standing out from the swanky stretch of shops in recently launched Alexis apartment. The restaurant is helmed by Chef Masahiro Takada, who has honed his skills in Michelin-starred restaurants in both Italy and Japan. The 38-year-old former Executive Chef of the renowned Osteria La Luna Rossa (in Tokyo and Singapore) has carved a reputation for creating Italian and Japanese fusion masterpieces. The exciting menu and cooking techniques at Ristorante Takada are inspired by Chef Takada’s 8-year stint in Italy to bring out the best of Italian flavors. Fluent in Italian, the Japanese national has garnered diverse experience and cultivated extraordinary culinary pedigree at seven 2 Michelin-starred restaurants and ten 1 Michelin-starred restaurants such as Ristorante Sadler, Ristorante Ambasciata and Ristorante Antica Corona Reale. His position as head chef of the prestigious 1 Michelin-starred Ristorante Pisterna in Acqui Terme, Italy, further strengthened his culinary skills and influenced his approach to food. Ristorante Takada offers an $88 and $128 degustation menu that changes daily as well as a $250 Omakase menu. An advocate for using only the freshest premium ingredients, Chef Takada ensures the quality of his food by importing ingredients from specific regions of Japan and Europe. Seasonal ingredients like white asparagus and white truffles are imported from Europe, while the freshest seafood like Hokkaido scallops, Hokkaido sea urchin and bluefin tuna are imported from Tokyo’s Tsukiji market. The $128 degustation menu comprising of seven courses with a choice of three main courses always begins with a surprise amuse bouche. Expect dishes such as white asparagus wrapped in prosciutto complemented with egg soufflé, truffle, and mushroom cappuccino with truffle foam, squid ink taglioni topped with fresh sea urchin, and risotto paired with foie gras cooked to perfection. Japanese-Italian cooking is lesser known compared to Japanese-French cuisine and Chef Takada intends to create another legacy at Ristorante Takada. His clear understanding of both cuisines, coupled with the utmost attention to details and the finest ingredients, allows him to create well-executed, refined and refreshing dishes.