The Place Located in Shaw Centre, Zeniya Singapore just reopened in this new location recently in collaboration with Les Amis Group. It is a Kaiseki restaurant by Chef Shinichiro Takagi, the second-generation owner of two Michelin-starred Zeniya in Kanazawa, Japan. Zeniya Singapore focuses on Kanazawa and Japanese produce, and Kaga Cuisine. 

The interior of Zeniya Singapore has three private rooms and an elegant counter dining room for 10 pax which offers a close interaction with the chef. 

The Food The kaiseki-style menu is available at S$138++ and S$288++ for lunch, while the S$288++ and S$388++ menus are offered during dinner. Each menu showcases peak-of-season ingredients from Kanazawa and the surrounding region, highlighting the breadth and elegance of Kaga cuisine. 

I had the S$388++ menu for dinner and here is what to expect: 

The Kaiseki meal started with a complimentary Sake toast. This kanpai ritual in a red plate marks the start of the kaiseki meal. As a gesture of welcome, diners will receive a pour of Kagatobi sake which is a nod to tradition, and literally a taste of Ishikawa’s spirit. 

Sakizuke – Shirozuiki yam stem, uni, kegani crab and tosazu vinegared jelly garnished with pentasu flower and yuzu zest 

A beautifully plated cold starter which highlights the fresh ingredients of predominantly sea urchin and crab. 

Wanmori – Amadai karaage with shredded ginger and menegi greens 

Fried amadai is submerged in the clear broth prepared with Zeniya water which is the restaurant’s specialised filter water used in their dishes. 

Water mist is also sprayed over the bowl before it is being served to signify the start of summer. 

Tsukuri 

The sashimi here is showcased in three ways. 

Ishidai, amaebi with chirizu sauce 
The chirizu sauce is not your usual soy sauce accompanying sashimi. It really enhances the sliced sashimi better. 

Straw-smoked katsuo topped with leek, garlic, mustard and olive oil 
Thickly sliced smoked bonito which is delicious. 

Maguro sushi 
I love this freshly chopped tuna (Negitoro) where the rice is delicious. 

Hashiyasume – Sarashina soba with fugu milt and karasumi mullet roe 

Sarashina is a premium type of soba which is sweeter in taste than the typical soba, and the accompanying ingredients like fugu milt are quite exotic and rare. Overall, a very smooth mix of flavours. 

Yakimono – Nodoguro yuanyaki-style with kadaifu and kinome greens 

Nodoguro from Kanazawa is used here, and it is fatty and juicy. The topping is very unique, deep-fried delicate and shredded pastry along with fried kinome greens for an added texture to complement the fish. 

Shiizakana – Awabi karaage 

The abalone is sourced from Cape Town and is topped with a tinge of lemon zest. My first time enjoying abalone this way, as it is coated with a unique fried crumb which lends it an added texture, and also more flavourful than a typical braised abalone without the sauce. That is probably the reason it is served as is, without any sauce or condiments. 

Takiawase – Wagyu beef with misansho, kamonasu eggplant with tamamiso paste 

I can’t resist Wagyu beef in keiseki meal, and this course goes with soft Kyoto eggplant, Mizyazaki Wagyu beef, as well as a mix of white miso and egg yolk paste at the bottom. 

Gohan – Kanou-gani in thick dashi broth; Miso soup and pickles 

I finished all the rice; it is that good. Not to mention the generous heaps of snow crab sauce atop the rice which also has a brush of sansho oil to give it that bit of mild numbness. 

Seasonal fruits 
A duo of fresh and sweet cherries from Yamagata and Miyazaki mangoes were served. The mango is so soft that even the skin is edible. 

Kashi – Traditional Japanese sweets 
The last act is Warabi-mochi, oven baked for a short period to give it that warm and nice crust. 

Rants Dinner prices are on the high spectrum, even though the prices of high end Japanese omakase restaurants have come down in the past one year.

Will I Return Again? Great kaiseki meal at Zeniya and each course is prepared and served with finesse. For what I had, Zeniya Singapore is Michelin-worthy in my opinion.

TheRantingPanda says:
Taste bud: 4.5/5
Hole in the pocket: 4.5/5
Ambience: 4/5
Overall Experience: 4.5/5 

Zeniya Singapore 
1 Scotts Road
 
#01-11 Shaw Centre
 
Singapore 228208 
Tel: +65 9666 6131 

Opening Hours 
Tuesday to Sunday: 12pm to 1.30om; 6.30pm to 8pm 
Closed on Monday 

Ranted by The Ranter