Japanese spring

A change of season at Kinu By Takagi

March is here and spring has sprung! To welcome the Japanese spring, the Mandarin Oriental's intimate kaiseki-style Kinu By Takagi has launched its spring menu. Available until March 31 and subject to the availability of selected seasonal ingredients.

Considered the pinnacle of Japanese dining sophistication, kyo-ryori cuisine is defined by visual and natural beauty, subtlety of flavours and the seasons. Expect all your senses to be indulged during this tasting menu (five-course lunch is priced at B4,000++, serving at noon and a 10-course dinner is priced at B8,000++, serving at 6pm).

Begin with Sakizuke or Japanese lobster and prawn served with pickled turnip and a Yuzu happo-dashi jelly. The method used to make the dashi is called happo. Also to note, that the flower petals on dish aren't just for garnish, it is the national flower of Japan – the chrysanthemum. The Wanmori is a grilled tilefish with grated Japanese turnip served with shiitake mushroom mocha. The dashi is made with dried tuna flakes and not bonito. When the soup is served, the lid is sprayed with water to depict an ancient samurai method, which makes sure the dish isn't poisoned. When the soup is stirred, it looks like light snowfall. Magical!

Chef Norihisa Maeda.

Amaou strawberries with soybean milk ice cream and green tea panna cotta.

The Tsukuri consists of light poached oyster served with homemade ponzu vinegar jelly cucumber, red radish and pumpkin, served with uni. A favourite of mine is the next course which is toro sushi and chutoro is served. Yum! Hassun is an overnight konbu-cured sea bream sushi and smoked salmon sushi, Brussels sprouts and shiitake mushrooms with an egg mustard sauce, Slow-cooked duck and Squid with codfish roe, lotus root pickle. Agemono uses ­Japanese Pacific codfish and shirako soft roe served with spring onion sauce. The Aizakana is steamed Japanese abalone with turnip and abalone liver sauce.

The featured Hakata wagyu from Fukuoka is from Japanese black and brown cattle. Fed on Fukuoka's hay and multi-grain, they are raised for more than 20 months in a stress-free environment surrounded by beautiful scenery and nature. This gives them a marbled flesh and tender texture that melts in your mouth. Fun fact: the Hakata wagyu from Fukuoka used at Kinu By Takagi won the first place in 2017 Wagyu Olympics.

I always look forward to dessert here. Amaou strawberries from Fukuoka are highly rated in Japan. At Kinu By Takagi, they are served with white miso and soybean milk ice cream, green tea granita and strawberry caviar. Last but not least, petits fours are served with freshly-made matcha tea.


Kinu By Takagi is open for lunch and dinner from Wednesday to Sunday with 10 seats. Advance reservations are required. Call 02-659-9000 or email restaurants-mobkk@mohg.com.

Hakata wagyu with black truffle.

Sakizuke.

Aizakana.


Do you like the content of this article?
  COMMENT