The only Italian-Japanese marriage I'm aware of is between - terra Tokyo Italian Singapore - Buy Reservations
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😍 5/5 - The only Italian-Japanese marriage I'm aware of is between
By 👻 @Dan F., 06/24/2016 3:00 am
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The only Italian-Japanese marriage I'm aware of is between Japanese singer, Utada Hikaru, to a random Italian bartender she met. Not sure how that marriage is working out for them but the Italian-Japanese fusion thing Chef Seita Nakahara has going on at Terra is quite extraordinary. We showed up at 7:30 sharp and was greeted with a "hello, what is the reservation name under?". The hostess guided us to the table and asked all the appropriate questions to ensure a pleasant dining experience. The hostess returned to the table with a tray full of lobsters, crabs, oysters, giant prawns, tomatoes, etc. highlighting all things Japanese with the only exception being the Australian truffles. Appreciated seeing the freshness in the raw ingredients and made the anticipation all the more fun. The dining room was cozy and tastefully decorated. We were indecisive with the menu and settled for the omakase, but sneaked in our general preferences to the chef. I'm happy to say that the kitchen was more than accommodating. All the dishes were delightful but the highlights were definitely the grilled Saga beef with it's beautiful glossy marbling, and the baked scallop from Salfutu with Japanese mushroom in tomato based sauce. The dishes are clearly Italian but Japanese ingredients are utilized creating a unique and creative cuisine experience. The restaurant's pasta is pretty special too. They are made daily based on techniques learned from chefs in Italy. The pastas are made with the old, wooden pasta machine you will find displayed in the dining room.Chef Seita brings the best ingredients to the dining table every night. The menu is created with products that are from the farmers and fishermen he connected with during his one-year sabbatical travel to Japan. After we polished off our dessert dish, he came out from the kitchen to check in on us and the first thing I noticed was how young he looked. He looked like he should be on a stage belching out some rock song instead of working in a kitchen. He shared about his restaurant concept and said that he was born in Tokyo, worked as a chef all over Italy, but he returned to Singapore because he considers it his home where he was raised. Pretty cool chatting with him and appreciated the time since the restaurant was bustling but that just means he fully trust his crew. The evening service was very cordial and attentive. Water glasses were always filled, napkins always refolded when walked away, new silverware with each dish presented, overall - excellent, non-overbearing attention to service.Highly recommend this place if you're looking for a unique Tokyo-Italian menu to tantalise your tastebuds.
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