Kumo Kaiseki – My First Kaiseki Dining

You can find easily various kind of international foods in Singapore. As migrant worker came across the world to Singapore, so does its food. One of the most common as well most welcomed international food you can find here is Japanese food. It’s easy to spot places selling various Japanese food from sushi, sashimi, takoyaki, from hawker style up to high end class Japanese restaurant.

I just had dinner in Kumo, one of high end Japanese restaurant which only serve Kaiseki and Omakase. Kaiseki itself is traditional multi course Japanese meal. It’s a type of Japanese fine dining, same as haute western cuisine. Normally the price of Kaiseki meal is not cheap, as you will need to pay extra for high quality of food being served. Kyoto itself is the most famous city in Japan for its Kaiseki which you may also find this type of meal in ryokan where you stay. As fo Omakase in Japanese Phrase means “I Leave it to You”. For Omakase, customer entrusts the chef to decide what to serve and menu is not fixed. You will not know what will be served next, hence there will be curiosity what will the chef serve next. Same as Kaiseki, Omakase meal is also not cheap, as it consist of multi course of meals, however normally when you go to Omakase, you will mention the budget to the chef which should not be lower than minimum budget stated by the restaurant.

During that night, there are several groups of guests had their meals in the restaurant mainly foreigners especially Japanese groups. I like my seating at that night, seat exactly infront of the chef’s open kitchen hence I can see the chef preparing the food while eating my meal. There are two chefs preparing the food, the first one is Hirohashi Nobuaki as Executive Chef of Kumo Kaiseki coming from Osaka and Noda Kazunari, Executive Sous Chef, the chef with spectacles.
Kumo Kaiseki
Hirohashi Nobuaki
Noda Kazunari

At Kumo Kaiseki, there are two types of Kaiseki, Kumo kaiseki and Saga wagyu kaiseki. As the second kaiseki is using Saga wagyu comes from Saga prefecture in Japan and currently ranked as Grade 4 (2nd highest) world’s finest wagyu beef, hence it also come with more expensive price, SGD 168 (not yet include GST and beverage) compared with Kumo Kaiseki at SGD 98 (not yet include GST and beverage). For Omakase is the most expensive meal in Kumo.
Both kaiseki consist of 8 courses of meal. For Saga wagyu kaiseki will consist of several meals using Saga wagyu beef. For Saga wagyu kaiseki, the menu is as below :
a. Appetizer : Saga wagyu shabu – shabu with mustard green “mizuna”
b. Soup : Braised saga wagyu and turnip with Bonito soup
c. Sashimi
d. Yakimono : Grilled saga on stove
e. Kobachi : small refreshment of the day
f. Takiawase : braised saga wagyu and Japanese Yam “Ebiimo” with Yuzu
g. Gyudon : Saga rice topped with Saga beef
h. Dessert
It’s my first Kaiseki experience. For that night, I order Kumo kaiseki menu. The appetizer served was braised duck breast and Japanese mustard green “Mizuna” with vinaigrette miso. The duck breast is so soft and this appetizer become my most favourite meal in Kumo kaiseki during my meal.
Appetizer

For the soup, it served crabmeat dumpling with Japanese turnip in Bonito soup.
Soup
Sashimi was served next. For sashimi consist of different type of fish meat, from herring fish, tuna belly up to salmon roe. The dish is beautifully decorated. First I thought the flower include is just for decoration. Up to my surprise, based on explanation from the staff, the flowers can be mixed inside the soyu sauce to enhance the taste. The sashimi taste good, however sashimi served at Tokyo Tsukiji fish market I visited before is still the best for me. Perhaps because it’s located inside the fish market hence the sashimi or sushi served there is so fresh.
Sashimi

For Yakimono, there was option of grilled US Ribeye or king fish “Buri” teriyaki with seasonal garnishing . I order the grilled US ribeye as my choice. It’s served with some vegetable salad, Japanese yam, onion, carrot, Japanese green pepper pickle and mushroom.
Yakimono

Next, for Kobachi (small dish of the day) served is Japanese seaweed.
Kobachi

Following that is pan seared Japanese oyster and braised white radish with dengaku miso as Takiawase menu.
Takiawase

The last menu before desert actually should be braised herring and buckwheat noodle “Soba”, however for that night being replaced with Saga rice topped with small herring served with miso soup and pickle.
Saga rice topped with small herring
Miso soup and pickles

When they served the desert, at first I was a bit disappointed as it seems only fruits being served, as I hoped there was ice cream being served. For my surprise, on the middle, first I thought it was pear, actually was Yuzu orange sorbet which was excellent and refreshing. It’s suitable served with fruits, hence we can combine having the fruits with the sorbet.
Dessert

It’s a very nice meal and experience overall to have dinner on Kumo Kaiseki. The ambiance of the restaurant is nice , designed follow the Japanese wild forest with its responsive and knowledgeable staffs explaining food being served. Should you want to try Kaiseki meal or Omakase or celebrating special event, you might consider this for having meal.

Kumo Kaiseki
Address      : 12 Gopeng Street #1-58
                       Icon Village, Singapore, 078877
Telephone : +65-62258433
Email          : kumo@kitchenlanguage.com.sg
Website      : http://www.kumokaiseki.com.sg

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