[SG EATS] Rakuya At East Coast Road – Japanese Fusion Omakase

Katong, the eastern neighbourhood of Singapore is known for its colourful and rich heritage shophouses. It is also one of the tourist spot to discover the Peranakan and Eurasian cultures here. I ventured to the area to check out the new F&B restaurant, Rakuya sometime ago.
Rakuya is a Japanese Fusion omakase restaurant that offers a unique dining experience for diners. Expect to try the unusual Japanese fare with local flavours infused into their dishes. It is rather interesting concept I would say.The menu is available only in three pricing – S$48.00++, S$88.00++ and S$128.00++ per pax.

Here are some of the dishes we tried during the tasting session.
Amuse Bouche
Rakuya-Berry Juice
A kick start with a drink mixed with berries juice and orange peel.

Wanton Noodle
Next is the pasta with light soy and goma sauce and wanton skin and roe on top to complete the dish.

Butter Miso Asari
Rakuya-Butter Miso Asari
Indulge in the creative creation dish where the cracker is served as the base with butter miso clams on top. It is appealing and yet satisfying.

Salmon Carpaccio
Rakuya-Salmon Carpaccio
Beautifully plated salmon slices with ponzu sauce and white truffle oil and topped with sliced chives and leeks. The white truffle oil has the aromatic flavour but yet the taste is subtle.

Mapo Tofu Chawanmushi
Rakuya-Mapo Tofu Chawanmushi
My first time trying and I love it! Instead of the traditional chawanmushi, the Chef uses tofu to replace the steamed egg and foie gras to replace the meat. And add their homemade mapo sauce to enhance the flavours of the dish. It has a tint of mala numbness but overall it was quite a surprise.

Tuna Curry Puff
Curry Tuna Puff-Rakuya
Curry Tuna wrapped with seaweed tempura as the outer layer and dip into the sauce before you grab the bite. It has the crunchy and crackly texture.

Pork Belly
Rakuya-Pork Belly
This is inspired from Dong Po Rou and the pork belly has a nice tender texture served with pickled carrot as the side to balance off the flavours.

Bak Kut Teh Udon
Rakuya-Bak Kut Teh Udon
Inaniwa udon is served with broth is a mixture of herbal and peppery bak kut the and topped with edible gold leaf to give a classic finish.

Cream Puff
Rakuya-Cream Puff
Next, we have cream puff with orange jam and kaya toast as dessert. Apart from the cream puff, the dessert is decorated with curry meringue, coconut meringue and red beans as well. Too much flavours on this plate that I am not sure which to focus on.

Kaya Toast
Rakuya-Kaya Toast
I would prefer the kaya toast instead. The crispy caramelized toast is served with homemade yuzu kaya sauce. A sweet note to end the meal.
There are limited seats available so it is best to make reservation before you go. It is best to request to seat at the counter where you can witness chef in action and also an intimate experience with chef.

Address: 89 East Coast Road
Singapore 428790
Tel: +65 64407071
Opening Hours: Daily 12:00PM – 11:00PM
Website : https://www.facebook.com/rakuya.sg/
Facebook: https://www.facebook.com/rakuya.sg/

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