Monte Risaia located at Duxton Road is a Japanese-Italian Omakase restaurant by Marusaya Co. Ltd. The company manages restaurants like Dashi Master Marusaya, MAI by Dashi Master Marusaya and TEN sushi. The restaurant has two private dining areas that can seat up to 4 people and also limited counter seats. We were seated at the counter where we can witness Executive Chef Taizo Yamada and his culinary team in action. Chef Taizo Yamada started his career as a kitchen helper in an Italian restaurant in Tokyo and has more than 15 years of experience.
In Monte Risaia, the Omakase set dinner is priced as follow:
(a) S$98.00++ per person for a 4-course set (appetiser, antipasto,pasta and meat)
(b) S$68.00++ per person for a 3-course pasta set (appetiser, antipasto and pasta)
(c) S$80.00++ for a 3-course main dinner (appetiser, antipasto and meat)
And I am here to try the 4-course set for tonight. We commence with the daily seasonal Stuzzichino (appetiser). The scallop and otoro (tuna belly) tartare garnished with Ikura Salmon Roe.
Moving on is the Assorted Antipasti that consists of plump Japanese Oyster with Ume Sherry Vinegar Sauce, Wagyu Prosciutto,Fresh Sashimi Shrimp served with Eggplant with Genovese Sauce and Tai (Red Snapper) Carpaccio in Shallot Vinaigrette Sauce. Out of the 4 ingredients, my favourite is the tasty sweet-salty flavour of wagyu prosciutto followed by the fresh juicy oyster.
Signature Uni Chawanmushi is one of the recommended here. Look at the buttery uni from Hokkaido on top of the chawanmushi! The chawanmushi is mixed with uni and it has the rich creamy and smooth taste. I wish I can have second servings.
As for the pasta, we had Linguine with Sakura Shrimp, Bottarga (Cured Grey Mullet Roe) in Clam Dashi Broth topped with Ohba (Shisho) Leaf. Thumbs up for this pasta and it is quite a memorable one for me.
Then, we got to sample the Australian Tenderloin and Maple Leaf Duck with Arrabbiata Sauce. Diners can choose to go for the beef or the duck for the meat dish. Both meat is cooked to perfect medium-rare. The beef is flavoured with black pepper and salt and has the juicy and natural flavour topped with shaved pecorino cheese, olive oil and balsamic vinegar. As for the duck breast, it tasted succulent, juicy and flavourful as well.
We ended with Homemade Tiramisu Cream served with Coffee Caramel Ice-cream and Fresh Strawberry.
It was a pleasant experience dining at Monte Risaia and this is my first time trying Italian dishes with Japanese influence omakase. I definitely recommend trying especially the pasta and uni chawanmushi here. Diners can also watch the talented chef in action preparing your food from stretch.
Address: 59 Duxton Road
Monday to Saturday 6:00PM – 12:00AM
(Closed on Sunday)
Tel: +65 6970 0067