Food Review: Ikkoten Omakase At Telok Ayer | Kyoto-Style Kaiseki Dining Experience In CBD

Posted on June 10, 2023 by theRantingPanda in Food

The Place Located at Telok Ayer Street is a new Japanese Omakase restaurant Ikkoten Omakase, which is “Paradise on Earth” when translated to English. Ikkoten is helmed by Executive Chef Brandon Low, who has close to 10 years of experience in Japanese cuisine with previous stints in restaurants like Yoshi and Chikuyotei. The space of Ikkoten takes on the Japanese zen element with a minimalist, 10-seater counter space wooden setting.

The Food The cuisine at Ikkoten Omakase focuses on traditional Keiseki dishes and for now, there is Lunch Omakase from S$88++ or 9-course Dinner Omakase at S$198++. I had the 11-course Hana Dinner Omakase (S$298++).

Here is what to expect for the 11-course Hana Dinner Omakase:

Salizuke: Chef’s Appetizer
The first course is a cold starter of Sesame Tofu topped with Hokkaido Uni in a dashi broth.

Hassun: Seasonal Appetizer
A display of a series of dishes, the most unique dish for me here is the Japanese sweet fish tempura which spots a bitter flavour. There are also the likes of Pickled vegetables topped with Shredded bonito flakes; Summer fruit Fig with egg miso and yuzu; and Deep-fried Broad bean stuffed with homemade fish cake.

Suimono: Seasonal Clear Soup
A light course which features greenling fish cooked in Kyoto clear dashi broth.

Tsukuri: Seasonal Sashimi
An interesting showcase of sashimi here where I had the Isaki (also known as Threeline grunt), which is slightly torched over binchotan charcoal. The Isaki is topped with Hokkaido Uni and poured over with sour plum soy sauce for an added flavour.

The second sashimi featured is the Otoro (Bluefin tuna belly) from Nagasaki which is charcoal grilled and topped with bubble shoyu sauce. The result is an umami-rich piece of sashimi, I love this dish.

Sushi: Chef’s Special Sushi
One of Chef Brandon’s signature dish is this crispy crystal crackers topped with Negitoro and Hokkaido Uni along with seaweed soy sauce and crispy rice crackers.

Yakimono: Seasonal Grilled Fish
The best part of this fish course is that burnt egg sauce. The Japanese Spanish mackerel is topped with a unique and delicious burnt egg sauce along with Japanese sweet potato, ginger flower and lime.

Takiawase: Seasonal Simmered Dish
Anago (sea eel) is currently in season, and the eel here is simmered with homemade egg tofu in a thick dashi sauce and a tinge of yuzu zest.

Shiizakana: Charcoal Grilled Beef
A protein course which I always appreciate and there is nothing not to love about this hay smoked charcoal A5 Kagoshima wagyu beef with sesame ponzu sauce and bonito flakes.

Shokuji: Donabe Meshi / Miso Soup & Pickles
The last savoury course of the meal is the Umami Cherry blossom shrimp collagen claypot rice with burnt miso soup and homemade pickles. Tasty rice which goes well with the rich fish collagen dashi stock simmered for hours, and to luxe it up, the Niigata rice is also topped with truffle caviar.

For the leftover rice, chef will wrap it nicely for diners to bring home!

Mizugashi: Seasonal Fruits
I am always happy to conclude an omakase meal with fruits and here I had the Shizuoka crown melon, Kyoho Grape and Muscat Grape, paired with a traditional tea ceremony style Matcha tea.

Rants Prices are relatively steep for the dinner menus. That said, this is also quite the norm in Singapore these days where Japanese dinner omakases are typically above S$250 per person on average.

Will I Return Again? The omakase competition is a stiff one in Singapore and if you are looking for a traditional Kaiseki experience, Ikkoten Omakase is one to consider.

This was an invited tasting, though all opinions expressed are our own.

Make your reservations instantly at Ikkoten Omakase here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5