• Jennifer Yeo

Exquisite Japanese Cuisine at Mikuni

Updated: Jan 15, 2019


Chef at the Sushi station

Mikuni offers a multi-sensory experience that combines traditional Japanese cooking methods with modern techniques. Defined as Three Kingdoms in Japanese, Mikuni offers an exciting theatrical dining experience where you can see chefs brilliantly preparing exquisite Japanese delights at the Sushi, Teppanyaki and Robatayaki stations right before your eyes.


Dining at Mikuni offers a sublime experience, combining theatrical art with exquisite food prepared with seasonal produce, assembled in the most sophisticated way.


The Winter Dinner Set Menu priced at S$178 per person consists of a splendid assortment of fine Japanese creations executed using premium ingredients.


Hokkaido Smoked Scallop, Kyoto Leek and Hokkaido Potato, Mikuni’s Gardening Style, Truffle Soy Dressing

Our culinary journey started with the Hokkaido Smoked Scallop, Kyoto Leek and Hokkaido Potato, Mikuni’s Gardening Style, Truffle Soy Dressing. A refreshing starter, it excites all the five senses, preparing one for a superb gastronomic journey. The Hokkaido scallop was fresh and succulent and it was complemented with the smooth texture and delicate sweetness of the Kyoto Leek and Hokkaido Purée and further enhanced by the Truffle Soy Dressing.


Trout, Tai and Tuna Sashimi

The next course was the Trout, Tai and Tuna Sashimi which was amazingly fresh, oozing gratification with every bite.

Delightful Tempura - Zuwai Crab, Angel Prawn, Ice Fish and and Chestnuts

The Tempura was outstanding too. Zuwai Crab, Angel Prawn, Ice Fish and and Chestnuts were coated with a thin batter and deep-fried to perfection, resulting in the crisp, fluffy texture which enveloped the luscious ingredients.


Kurose Yellow Tai with Radish

Another item which won my heart was the Kurose Yellow Tai with Radish. It was braised to a tender texture in soy dressing and the radish gave it a subtle sweetness, making it absolutely delightful.

The Sushi -Karasumi, Uni Chirashi style, A5 Tochigi Wagyu Sushi

The Sushi consisted of Karasumi, Uni Chirashi style, A5 Tochigi Wagyu Sushi was probably the dish I enjoyed the most. The presentation was elegant with a Japanese gold leaf and the Uni was smooth and creamy, bursting freshness in every mouthful. The Wagyu had a soft, juicy texture and a melt-in-your-mouth consistency. The delicately sliced truffles added an earthy flavour and elevated the overall dining experience.

Dessert -Fukuoka Strawberry Shortcake, Vanilla Ice Cream and Mochi

Dessert was equally spectacular consisting of Fukuoka Strawberry Shortcake, Vanilla Ice Cream and Mochi in petite portions. The strawberry shortcake was prettily sandwiched between two crunchy cookies. The vanilla ice cream, mochi and strawberry was a fantastic combination of tangy, smooth and creamy textures and flavours. The mochi (Japanese glutinous rice cake) was well made, with a slightly chewy texture and pleasant taste.


Tokujou Sushi

Other than the Winter Dinner Set Menu, we loved the Tokujou Sushi -Chef's selection of seven seasonal sushi (S$110) including Toro (Tuna Belly), Shake (Salmon), Maguro (Salmon), Ika (Cuttlefish), Uni (Hakodate Sea Urchin), Tamago (Egg Omelette) and Yose Nabe Nabeyaki Udon (udon cooked in a flavourful bonito broth with prawn tempura and crab - S$45).



Yose Nabe Yaki Udon

The entrance

Mikuni is located at level 3, Fairmont Singapore ( 80 Bras Basah Road Singapore, 189560). The restaurant is open from 12pm to 2.30pm (last order 2.15pm) on Monday to Saturday and from 6.30pm to 10.30pm (last order 10.15pm) from Monday to Saturday.


For reservations, please call +65 6431 6156 or email dining.singapore@fairmont.com

© 2019 by Jennifer Yeo. 

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