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29 枚の写真
Library @ Orchardを長く歩いた後、このレストランを訪れて休憩してください。YUTAで提供する日本料理料理メニューは、お客様から高く評価されています。常にここでよく ビーフ, ツナ と にぎり寿司を楽しむことができる。美味しい アイスクリームを注文してみましょう。
人を引きつける スタッフ は一年中 お店 であなたを迎えます。サービスが良いであるかどうか、ぜひご自身の目でお確かめください。このレストランは、魅力的な 価格で提供します。素敵な 雰囲気がYUTAの特徴です。ここはGoogleの評価システムで4.3を獲得しました。
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umake mehungry
3 ヵ月前 Google に
For $115 per pax, we enjoyed an 11-course Japanese omakase experience. The menu refreshes every two weeks, featuring highlights such as a selection of sashimi, sushi, and charcoal-grilled dishes. The 4-flight pairing began with the Narutotai Junmai Daiginjo, setting a delicate and elegant tone right from the start. Light and smooth on the palate, it carried subtle fruity and floral notes with a clean finish. Its refined profile made it an easy introduction to the pairing, gently complementing the dishes without overpowering them. Zensai Starting off with their Zensai (appetizer), we were served a plump and creamy Hokkaido scallop in a refreshing yuzu ponzu sauce, topped with a sprinkle of roe. The dish was bright and appetising, and together with the fresh oyster, it made a wonderful and refreshing start to the omakase experience. Oyatsu A Japanese-style snack. It featured Japanese bamboo shoots and okra, neatly wrapped and beautifully presented over a rich sesame sauce, adding a nutty depth to the dish. Usuzukuri For the Usuzukuri, which refers to the Japanese technique of thinly slicing, we were served a sashimi selection featuring Hokkaido scallop, prawn, and Shima Aji. The delicate slices highlighted the natural freshness and sweetness of the seafood. Another sake in the pairing was Tengumai Tokubetsu Junmai (天狗舞 特別純米), a well-known label from Ishikawa Prefecture. This sake carries a richer and more structured profile, with savoury umami notes and a slightly dry finish. Compared to lighter styles, its fuller body paired wonderfully with dishes that had deeper flavours, such as the charcoal-grilled items and richer seafood courses. The balance of umami and acidity helped cleanse the palate while enhancing the natural sweetness of the ingredients. Sumiyaki Featuring charcoal-grilled A5 Japanese Wagyu. The three slices of melt-in-your-mouth beef were paired with pickled wasabi, smoked salt and truffle garlic, simple accompaniments that elevated the rich flavours beautifully. Osusume Next came the Osusume, which in Japanese translates to “recommendation.” This chef’s special resembled a mini rice burger, with salmon belly sandwiched between layers of rice. We were told to mix the grated radish into the dashi broth before enjoying it, much like an ochazuke-style dish. One of the sake served during the pairing was Hatsu-Ayu (初鮎), a refreshing nama (unpasteurised) sake known for its clean and lively character. Light, crisp and slightly fruity on the palate, it paired beautifully with the delicate seafood courses such as the sashimi and sushi. Agemono The Agemono (fried dish) was beautifully presented, featuring a prawn that was deep-fried and wrapped with potato and edamame. It was served with a rich curry cheese sauce that added a creamy and savoury touch to the crispy textures. Nigiri Next, we enjoyed a trio of sushi featuring Hirame (flounder), Kanpachi (amberjack) and snow crab. Each piece was delicately prepared, allowing the natural sweetness and freshness of the seafood to shine. YUTA Signature Next came YUTA’s signature Uni Rice Bowl, featuring two types of uni, with the sweeter variety placed on top. The rich sea urchin was meant to be gently mixed into the rice, creating a creamy and indulgent bite. Temaki Next came the Anago handroll, packed generously and wrapped in crisp seaweed. The combination of the soft, sweet eel and the crunchy nori made every bite especially satisfying. Wanmono This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot. Another interesting sake in the pairing was Sanuki Cloudy (讃岐くらうでぃ), a lightly cloudy nigori-style sake known for its creamy and mellow character. Dessert This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot. Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Omakase
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Dtfoodaffair
3 ヵ月前 Google に
$ ’ 11 courses and not a single miss Highlights:
Fresh, plump oysters
Thick-cut sashimi slices
Tender, juicy A5 Wagyu
Signature Uni Rice Bowl
Freshly made handrolls
and more Paired it with their & ($, ) — loved the Yuzu Sake & Shiso Umeshu Save this for your next omakase date night! P.S. Menu changes every 2 weeks, so it’s never the same experience For more food reviews, follow me on IG: @dtfoodaffair :)
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Jaryl Zhang
5 ヵ月前 Google に
Great value 11-course Omakase for just $115++ per pax, friendly service, quality food and great experience. Will be back again! Food: 5 Service: 5 Atmosphere: 5 Price per person: SGD 100+
すべてのレビュー
日本料理
$$$$
一人当たりの価格範囲
SGD 100
住所
サマセット駅
150 Orchard Rd, #02-12, シンガポール, シンガポール
特長
クレジットカード利用可
配達なし
予約可
営業時間
| 日曜日日曜 | 18:00-23:00 |
| 月曜日月曜 | 18:00-23:00 |
| 火曜日火曜 | 18:00-23:00 |
| 水曜日水曜 | 18:00-23:00 |
| 木曜日木曜 | 18:00-23:00 |
| 金曜日金曜 | 18:00-23:00 |
| 土曜日土曜 | 18:00-23:00 |
Instagram
@yuta_orchard
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