Helmed by head chef Daniel Chan, who has had decades of experience in Japanese cuisine from the likes of Tatsu Sushi and Akashi, expect the freshest catch from Japan, along with an imaginative twist that showcases Chan’s creativity. Kakushin assures that its fresh ingredients of the season that are carefully handpicked and flown directly from well-known markets, including the Toyosu market.
With Kakushin, which means “innovation” in Japanese, Chan aims to bring omakase dining to the next level. Kakushin is a reflection of his unbridled creativity, balanced by his precise technical knowhow, honed from years of dedication to his craft and passion for Japanese cuisine.
The restaurant itself is the epitome of refined luxury as it exudes a sense of intimacy amidst the hustle and bustle of Scotts Square in Orchard Road. The 46-seater 1,400 sq ft restaurant is enveloped in a luscious palette of black and gold, accented with textures from Italian marble to warm timbre, as Kakushin pays homage to the distinguished culinary institutions in the heart of Ginza.
Options had the chance to experience Chan’s epicurean expertise and needless to say, it was one to remember.
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The carefully orchestrated Kakushin omakase journey begins with an enthralling introduction to the treasures of the Sea of Japan. A medley of seasonal appetisers and premium sashimi is prepared with the sole intention of showcasing the natural freshness and distinct flavours of the ocean.
Seasonal premium sashimi
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For the autumn menu, this includes Awabi served with liver sauce, a palate-pleasing rendition of a salad made with Mozuku seaweed from Okinawa, Junsai and Nagaimo, alongside a delightful Uni Toast, topped with nukazuke moro-kyuri and an oba chimichurri.
Next, an effusive offering of grilled (yakimono) and steamed (mushimono) dishes, including a luxurious Snow Crab with Uni Chawanmushi, pays tribute to the ethos of centuries-old Japanese culinary philosophies before leading into Kakushin’s signature dish — the Chargrilled A5 Kagoshima Wagyu with Truffle Balsamic Sauce or Kagoshima Pork Belly with Buta Kakuni Sauce. I preferred the wagyu option, as the highly marbled meat was cooked perfectly such that every bite melted perfectly.
The journey continues on an epicurean high with an impressive selection of nigiri sushi, handmade to perfection, with each morsel of rice steeped in a housemade brown vinegar to bring out an unequivocal taste of sheer umami. During my tasting, Chan served my favourite engawa or the tail fin muscle of a flatfish, which was beautifully served aburi-style, giving it a slight smokiness.
Premium nigiri sushi
To round off the meal, a signature Kakushin Omakase soup, delicately boiled for hours with some of the season’s finest produce, will be served. For the autumn menu, I sample a warming collagen soup.
After that, it was time for dessert — a platter of premium seasonal fruits and house-made Japanese ice cream that ended my omakase journey on a sweet note.
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Kakushin’s omakase experience is available for lunch ($288 for seven courses) and dinner ($328 for eight courses).
Apart from the omakase experience, guests can also opt for the a la carte menu, which features dishes such as Braised Kagoshima Pork Belly ($65), A5 Kagoshima Wagyu ($180 for 120g), Grilled Lobster ($68) and more.
Maggie Lai, founder of Kakushin, hopes that the restaurant and its offerings will give guests a “new level” of omakase experience. With Chan’s heart and soul poured into every dish, Lai believes that guests can resonate deeply with the passion that goes into the creation of every dish placed before them.
Kakushin
6 Scotts Road,
#02-03 Scotts Square,
Singapore 228209
Contact:
Tel: 9759 2338
Opening hours:
Tuesdays to Sundays 11.30am to 3pm; 6pm to 10pm
Photo: Kakushin
