The Place Located at Resorts World Sentosa, Syun is a Japanese restaurant which has been around for a couple of years but it was only recently when I finally checked it out. The 50-seater restaurant is split into counter seats and a main dining hall, and it is the brainchild of Chef Hal Yamashita who hails from Kobe. Chef Hal Yamashita is the creator of “Nouvelle Japanese”, a fusion culinary artistry that pays hommage to the marriage of the finest ingredients.
The ambience of the restaurant is causal, with a L-shaped counter seating, a main dining section and a semi-private room mainly decked in wooden furniture.
The Food Other than Omakase menu, Syun also has an ala carte menu which showcases sushi, sashimi and cuts of meat flown in fresh from Japan.
I had the Australian Black Winter Truffle Chef Omakase (S$328) menu, a seasonal menu available from 7 Jul to 31 Aug 2022, where all courses come with truffle. There is also an Optional Sake Pairing at S$88.
The first course is the Sea Urchin Rolled with Kagoshima A4 Wagyu Beef topped with Truffle. Served with yuzu shoyu beneath, the flavours are full of umami as the sea urchin and wagyu beef are well-balanced. Great marbling of the beef here as well, with very fresh and bright sea urchin taste too.
The second course is the Syun Style Caprese, which is Japanese Fruits Tomato from Kochi Prefecture and Burrata Cheese. Topped with a few pieces of black truffle, it is quite rich and creamy from the cheese, which is balanced by the refreshing bit from the tomatoes.
Next up is the New Zealand Type Salmon Tartar, where the fresh sashimi is drizzled with truffle oil and topped with truffle shavings. I find that the truffle here is a little excessive as it masks the freshness of the salmon itself. That said, it is definitely a generous portion of truffle if that is what you like.
The meal then moved on to the Seared Hokkaido Scallop and Shishito Pepper with Truffle Mentaiko Sauce. Not much of a surprise here in terms of flavour, I like the Mentaiko sauce though.
The next course is the Truffle and Foie Gras Chawan-Mushi, which comes with big slabs of foie gras within.
The carb dish of the menu is the Carbonara Style Inaniwa Udon with Jamon Iberico. You get bits of truffle shavings on the udon, which is not overly creamy. I like the silky and soft texture of the Japanese udon here.
The main course is the Roasted Kagoshima A4 Wagyu Sukiyaki with Truffle Sauce. You get a very well-marbled and succulent beef here which is smoked over charcoal, where the flavour of the meat is quite fatty as well. Mashed potatoes lie beneath the beef, and that truffle sauce is not too rich and just right.
The last savoury course is the Chef Selected Nigiri Sushi (2pcs), where I was served the Tuna and Flounder fish topped with small pieces of truffle. The flounder fish is slightly seared, so you get a fattier texture and richer flavour than the tuna.
For dessert, the menu features the Truffle Flavoured Mitarashi Mochi, where I think the truffle is quite out of place with the mochi.
Rants The interior of the restaurant looks dated and the main dining area can get a little noisy due to the layout.
Will I Return Again? Syun is one of the few Japanese dining options in RWS if you are looking for a more upscale restaurant here. While the seasonal truffle menu is interesting, I do find some of the dishes less compatible with the truffle.
Make your reservations instantly at Syun here.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 3.5/5
Hole in the pocket: 4.5/5
Overall Experience: 3.5/5
Festive Walk, Resorts World Sentosa
Tel: +65 6577 6867 / +65 6577 6688
Wednesday to Sunday: 12pm to 3pm; 6pm to 10:30pm
Closed on Monday & Tuesday
B1 East Car Park
Ranted by The Ranter