Inagiku first opened at Raffles City The Stamford in 1986 when the hotel opened, and now in 2009, the restaurant is still standing strong, situated in the same building but with a new hotel name (Fairmont to be exact) and brand new interiors.
Prices here are not cheap, so having a Feed @ Raffles card is a must for 50% discount. Selected the Chef Course of Teppanyaki delicacies. Price is S$250 per set.
Although the interior is quite dark, but it relaxes the mind and soul for a total enjoyment of the exquisite Japanese delicacies.
Also ordered the seasonal set which uses the season's best ingredients.
Light grilled tuna sashimi with vinegar - Initially was worried that the sweetness of the tuna will be lost when it is lightly grilled, however the tuna still retains its sweetness despite being lightly seared. The vinegar also helps to bring out the sweetness!
Walnut sauce marinated Japanese yam, wheat cake and Fatsia Sprouts - This may take some getting used to, and the portion is a bit too small. But the abalone shaped bowl was a nice touch.
Spring KATSUO Bonito Sushi, Leek, Ginger with Soy Jelly - the soy jelly was a special touch. Instead of dipping the sushi into soya sauce, the soya is already "jellified" and adds a new dimension and texture to the sushi.
Teppanyaki scallop with asparagus - the seafood here is surprisingly fresh and sweet. Scalloop was pan fried.
Snapper soup with, snapper egg, white leek and udo vegetables
Organic salad with whitebait - Was a bit disappointed with this. Whitebait is a bit too small. Would be better if they have Sakura prawns.
King prawn and cod - This is, one of the top 10 Japanese dish I have ever eaten in my entire life. Pieces of King prawn and cod fish is pan fried and covered in this creamy sauce (I believe is milk, mayo and egg). I could eat 10 plates of this dish! Topped with fish roe.
Light grilled sweefish, Toro, Arkshell, SEKI Mackerel with MYOUGA leaf - The Myouga leaf tasted like mint leaf, and the sashimi was quite fresh.
Australian tenderloin - lightly grilled to retain the meat's juice.
Garlic rice - The Japanese rice grains were fried till they are separate and full of garlic flavour.
Grilled Japanese oyster - a special mayo sauce was added on top of the juicy oyster, and grilled till the sauce turned slightly dry and fragrant.
Vegetables - Teppanyaki bean sprouts, carrits and mushrooms
Wagyu Beef Cheek Hotpot, Hokkaido potato, small onion, Bracken and Herb - The potatoes from Hokkaido is very tender and sweet. The beef broth is extremely sweet, after sucking in all the goodness from the wagyu beef. Served in a beautiful green pot.
Cold white noodle with Crispy sweet soy sauce, water shield, and fruit tomato - The "crispy" sweet soya sauce needed some getting used to.
Tempura of Prawn, baby abalone, sand whiting, corn, young bamboo shoot and butterbur - Inagiku is not exactly famous for its tempura food. The tempura here tasted average. Or perhaps we are already too full after all these dishes.
New harvested tea rice porridge with Clam muscle - Basically, you pour the stock into the rice to enjoy the porridge. A simple dish to end the long list of Japanese food.
Japanese Loquat, Musk Melon and Japanese cherry
Sherbet - The yellow sherbet is peach, while the top white sherbet is actually Longan sherbet.
Inagiku
80 Bras Basah Road
3F Fairmont Singapore
Tel: 6431 6156
