The Place Located along Tras Street, it was not until recently that I learnt that there is a Japanese Kappo restaurant called Nishikane. The brand Nishikane was born in Fukui during the Edo era in 1850, where the Singapore restaurant is helmed by 6th-generation Chef Nobuhiro Nishi. The Tras Street restaurant celebrates 176 years of heritage with a new seasonal omakase inspired by shun – the Japanese philosophy of enjoying ingredients at their fleeting peak. 

The interior of Nishikane takes on a zen minimalistic look, where there are private dining rooms in addition to the main dining hall which is a long counter seating. 

The Food Omakase menus at Nishikane start from S$160++ for both lunch and dinner. I had the Degustation Omakase (S$260++) and here is what to expect:

5 Appetizers  
The meal started with five small plates arranged like treasures hidden within a Japanese garden. 

House made Yam Tofu (Yamaimo Tofu) topped with Peony Shrimp (Botan Ebi) from Hokkaido served in seaweed sauce 

Surf Clam (Hokkigai) from Hokkaido paired with Bamboo-shoot (Takenoko) from Shizuoka in Kinome-miso sauce 

Baby Octopus (Idako) from Setouchi accompanied by fruit tomato & asparagus in Genovese sauce 

Red Sea Bream (Naruto Dai) from Naruto served as Japanese deep-fried vinaigrette (Nanbanzuke) 

Spring Bonito (Hatsu Gatsuo) from Kochi served in Bonito fermented entrail sauce (Shutou) 

Agemono – Deep Fried Dish 
For the second course, I had Smoked Cod Fish (Tara) accompanied by Lotus Root (Renkon) and Green Pepper (Manganji Togarashi) from Kyoto. 

Yakimono – Charcoal Grilled Dish 
This course features Japan’s Champion (2024 & 2025) – Omi Beef from Kamei Ranch served with Bamboo Shoot in mountain vegetable (Nano-hana) sauce. 

Hashiyasume – Refreshing Dish 
This cold dish sees Iced Somen with Firefly Squid (Hotaru Ika) from Hyogo accompanied by mountain vegetable (Warabi) and new Spring’s onion (Shin-Tamanegi) from Awaji Island. 

Seasonal Donabe 
The last savoury course is a seasonal donabe which uses premium Koshihikari rice cooked in the family’s dashi recipe and topped with the season’s harvest. I had Scallops (Hotate) from Hokkaido served with Spring’s Cabbage (Haru-kyabetsu)! 

Dessert Garden Tray 
To end the meal, I was presented with Nishikane’s signature dessert tray, inspired by Chef Nishi’s first encounter with French dessert presentation. 

This season’s tray is adorned with vibrant spring blooms, completing the garden-inspired journey. 

Expect the likes of Seasonal Fruit with White Wine Jelly; Fruit with Walnut and Red Bean Paste (Azuki) wrapped in Mochi; Sea-salt Milk Ice Cream with Monaka; and daily selection of Japanese pastries. 

Rants The presentation of the appetiser and dessert tray is quite over the top. I personally prefer a more minimalist style of presenting the dishes and let the ingredients shine on its own, but that’s just my personal preference. I won’t deny it looks pretty to the eyes.  

Will I Return Again? A cosy and tranquil dining ambience at Nishikane. If you are looking for a kappo-style omakase, this is one to keep in mind.

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 3.5/5   

Nishikane 
78 Tras Street 
#01-01 
Singapore 079017 
Tel: +65 9179 4355 

Opening Hours 
Monday to Saturday: 12pm to 2pm; 6pm to 10.30pm 
Closed on Sunday  

Ranted by The Ranter