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Zeniya Singapore has officially reopened its doors at Shaw Centre, stepping into a new chapter as part of the prestigious Les Amis Group. This marks more than just a relocation – it is a bold reaffirmation of Zeniya’s commitment to offering an exceptional Kaga Kaiseki dining experience, right in the heart of Orchard Road.

Read more: [SG EATS] Zeniya Singapore– A New Chapter of Kaga Kaiseki at Shaw Centre

For the uninitiated, Zeniya Singapore is the only international outpost of the two MICHELIN-starred Zeniya Kanazawa in Japan, helmed by Chef-Owner Shinichiro Takagi. Known for his dedication to preserving the traditions of his hometown Kanazawa, Chef Shin brings a profound sense of place to every dish, offering diners a rare taste of authentic Kaga cuisine outside of Japan.

The new space continues to deliver Kaiseki dining at its finest. Expect a serene, intimate counter dining experience where every course tells a story of the season – and of Chef Shin’s Kanazawa roots. Chef-owner Shinichiro Zeniya—fondly known as Chef Shin—has launched a refreshed Kaiseki menu that is bolder in flavours, more refined in techniques, and includes courses exclusive to the Singapore outpost. For lunch, the menu is available at S$188++ and S$288++ per person, while dinner is offered at S$288++ and S$388++ per person.

As the second-generation owner of the Two MICHELIN-starred Zeniya in Kanazawa, Japan, Chef Shin continues to take immense pride in the art of Kaiseki. During our visit, he graciously explained the nuances between Kaiseki and Omakase, highlighting Kaiseki’s deep-rooted emphasis on seasonality, structure, and balance.

Our journey began with an auspicious toast -Zeniya’s signature sake. A special collaboration with a Kanazawa-based brewery. After a welcoming gesture, we proceed to start our dinner experience for the evening.

Sakizuke

Uni (sea urchin), Kegani (hairy crab), and Shirozuiki yam stem in a tosazu vinegar jelly, garnished with pentasu flowers and yuzu zest. Light, refreshing, and beautifully composed

Wanmori

This course featured Amadai (tilefish) with perfectly crisp skin and sweet, tender flesh, swimming in a complex dashi broth. A comforting and umami-rich delight.

Tsukuri (Sashimi Selection)

The sashimi is presented in three distinctive parts:

• Ishidai (striped beakfish) and Amaebi served with a housemade chirizu sauce. The housemade sauce is crafted from ponzu, radish, spring onions, and a touch of chilli pepper. It offers a lighter, more nuanced flavour that complements rather than overpowers the delicate seafood. Interesting!

• Straw-smoked Katsuo (bonito), flown in from Kanazawa. The fish delivers a beautifully clean yet deeply intense flavour, balancing subtle smokiness with the natural umami of the bonito.

• “Une Bite Sushi” of marinated bluefin tuna atop perfectly seasoned rice, finished with crisp seaweed and chopped green onions.

Hashiyasume

A palate refresher featuring the ethereal Sarashina Soba, made from the core of buckwheat, paired with creamy fugu milt and savoury karasumi. Refined and elegant.

Yakimono

The Nodoguro (blackthroat sea perch) grilled yuanyaki-style was the ultimate crowd-pleaser. The richness of the fish was offset by crispy kadaifu and the surprisingly bright, floral notes of kinome (sansho leaves).

Shiizakana

A Zeniya Singapore-exclusive: Awabi (abalone) prepared karaage-style. Boiled, steamed, then deep-fried to achieve a crispy exterior that gave way to tender, succulent meat. A creative twist rooted in tradition. This was my first time experiencing abalone prepared this way, and it left a lasting impression.

Takiawase

Succulent Miyazaki Wagyu and Kamonasu (eggplant) served with tamamiso paste and seasonal misansho.A dish that showcased harmony and umami in every bite.

Gohan (Rice Course)

Kanou-gani (snow crab) rice served is rich in umami from the thick dashi broth. Accompanied by a bowl of dark and white miso soup, and housemade pickles, including a stunning mustard-marinated mountain yam. Absolutely soul-satisfying.

Kudamono (Fruits)

We were served cherries and red-skinned mango from Miyazaki. Plump, sweet, and juicy, ending the savoury journey on a refreshing note.

Kashi (Traditional Sweet)

A piping hot Warabi Mochi, oozy-soft and finished with cinnamon kinako (roasted soya bean powder) wrapped up the meal in comforting, nostalgic flavours.

Zeniya’s dedication to authenticity goes beyond just ingredients. Even the water used in the kitchen has been carefully engineered to replicate the mineral-rich spring water of Kanazawa, enhancing the clarity and depth of signature dishes like the Wanmori (clear fish soup). Served in lacquered bowls aged over a century, every element of the dining experience . From plating to technique, it is crafted to honour the spirit of Kaiseki.

As Zeniya Singapore reopens at Shaw Centre, diners can look forward to more than just a meal — it’s a journey through the seasons of Kanazawa, guided by the culinary philosophy of Chef Shinichiro Takagi and brought to life by his Singapore team. Reservations will likely be limited, and menus may shift with the seasons.

Zeniya Singapore
Shaw Centre, #03-10,
1 Scotts Road,
Singapore 228208
Website: http://www.zeniya.com.sg/

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