When in Singapore: Japanese cuisine x Mikuni at Fairmont Hotel Singapore

Visiting blue ribbon dining destinations is already a treat, and to dine in them is indulgent. In Singapore, Fairmont Singapore and Swissôtel The Stamford have their lineup of must-dine places in the Lion City. One is the Mikuni, Fairmont Singapore hotel's Japanese restaurant. 

Mikuni is Fairmont Singapore’s latest addition to its list of award-winning restaurants. Formerly named Inaguki, the restaurant underwent a holistic transformation encompassing aesthetic and gastronomic appeal. Renamed Mikuni, diners can expect century-old Japanese culinary discipline to intertwine seamlessly with modern techniques.

Mikuni is known for its ambiance and delectable food. In Singapore, this is the spot where one can relive the Japanese sojourn once more. It's a culinary trip to the Land of the Rising Sun without leaving the Lion City.

Mikuni Executive Chef Moon Kyung Soo, whose creations pay homage to the rich history of Japanese cuisine with flair and artisanship, believes that deep knowledge in preparation with the proper tools is paramount, and these are the equalizers of all cuisine, regardless of origin.

Inside Mikuni, there are two dining features—the robatayaki live station and the teppan counter. The robatayaki live station is a traditional grilling concept inspired by Japanese fishermen who cooked their catch over charcoal fire with an oar. Robata Chef Tsunemori Yamamoto breathes life into this timeless tradition and prepares an offering from a myriad of fresh and succulent choice seafood, meats and vegetables. At the teppanyaki counter, Teppan Master Chef Eric Teo spins his magic, offering the freshest seasonal fish and prime meats.

On this visit, I left the food choices in the hands of the people who know Mikuni's food best.

For starters, Chef Soo’s specialty sushi creations were recommended, and no less than the chef prepared his signature Edomae Nigiri-style sushi himself. 

“In creating authentic Japanese sushi, I focus on the process and methods used by sushi chefs 140 years ago. Ingredients, such as sushi rice, must be prepared with precision and must not contain sugar. The traditional Edomae sushi maintains a perfect balance in terms of the size of the fish and the volume of the rice to be used. The soya sauce must enhance the sushi's ingredients and must be customized to achieve optimum flavor,” shared Chef Moon.

The sushi created showcased the chef’s expertise. Each sushi piece on the Edomae-style Tokujou Sushi plate was a delectable single-bite melt-in-your-mouth treat. I was transported to Japan with every bite.

For the main course, three popular set menus were served for sampling. First, the Kurobuta Tonkatsu Set, which consists of black pork cutlet, Chawanmushi egg custard, rice, pickles, miso soup, and dessert. Second, the Australian Beef & Ebi Ougon Sauce Set, which is composed of the chawanmushi egg custard, teppanyaki prawn with golden sauce, and a selection of Australian beef tenderloin or sirloin, rice, pickles, miso soup, and dessert. Lastly, the Tempura Set.

My take? The Black Pork Cutlet was fantastic. The thick slab of pork was tender, juicy, and tasty, while the house specialty of Teppanyaki Prawn with Golden Sauce was indeed what they say it is—succulent, tender, and rich tasting.

Then came the desserts. Two were served from the menu: the Banana Harumaki and the Asuki red bean and vanilla sauce. The Banana Harumaki was divine. The Japanese-inspired confection was made with crispy chocolate banana roll, chocolate yuzu, and frozen yogurt ice cheesecake made of Japanese baby orange. 

The Mikuni Japanese culinary journey was one for the books. Domo arigato gozaimasu.