Oishii! Fairmont Singapore launches own Japanese restaurant brand

Signature creations of Korean-born Executive Chef Moon Kyung Soo will be served at Mikuni restaurant.

According to a release, In line with its mission of bringing the best and finest dining experiences to its guests, Fairmont Singapore officially launches Mikuni, its very own Japanese restaurant brand to add to its award-winning collection of dining destinations. Mikuni’s name is inspired by one of the stories in the oldest book found in Japan about a fabled land of richness, where fresh produce abound in land and the sea. Formerly known as Inagiku, the restaurant underwent a holistic transformation encompassing aesthetic and gastronomic appeal. At Mikuni, expect century-old Japanese culinary discipline to intertwine seamlessly with modern techniques.

Guests will be delighted with Mikuni’s multi-sensory dining experience complemented with signature creations by Korean-born Executive Chef Moon Kyung Soo. One of which is Mikuni’s Signature Soup, a rich mushroom broth with seafood served in a siphon filter. Chef Moon uses a siphon to extract the best possible flavours for the soup. The bottom chamber of the siphon holds the liquid and heat turns it into vapour, which then rises through a tube and into the top chamber allowing the soup to fully absorb the essence of every ingredient.

Connoisseurs will also have their taste buds delighted with Chef Moon’s imaginative delicacies including the Crispy Baby Ice Fish with freshly-made parsley, radish sprouts and chimichurri sauce; Wagyu Tataki (Shaved Wagyu Beef, Ponzu, Shimeji Mushroom and Truffle Tofu Cream); Kawaki Mono (Sun-Dried Puffer Fish, Sweet Mirin Flavour and Dried Sardine Paper) Kampachi Tiradito with Yuzu, Black Volcanic Sea Salt and Truffle Essence; Temari Sushi or Chef’s Selection of Assorted Seasonal Sushi Spheres; Shima Aji Usutsukuri (Amberjack,

Japanese Cucumber Salsa, Orange Ponzu Sauce and Yuzu Ice) and Tokujou Sushi (Selection of Seasonal Assorted Sushi).

RAVING FOR ROBATAYAKI

Mikuni aims to redefine the dining experience with its dynamic robatayaki live station. This traditional grilling concept was inspired by Japanese fishermen who cooked their catch over a charcoal fire (“ro” means fireplace), with only an oar as a cooking utensil while catching up with friends. Robata Chef Tsunemori Yamamoto breathes life to this timeless tradition while using a wooden paddle to pass food around for guests who will be spoilt with a myriad of juicy and succulent choices comprising Australian Wagyu Beef, Bone In Pork Belly, Lamb Chop, Seafood Catch of the Day, Scallop, King Prawn, the freshest vegetables including Wild Mushroom, Tamanigi Onion, Kabocha Pumpkin, Shishito Green Chilli amongst others. All Robatayaki items are served with Mikuni’s signature sauces complementing the varieties of meat, seafood and vegetables available.

TANTALISING TEPPANYAKI

The affable Teppan Master of Mikuni, Chef Eric Yong will continue to spin his magic at the teppanyaki counter, offering only the freshest seasonal fish and prime meats including the delicate Japanese Wagyu Sirloin, Kurobuta Pork Rib, Foie Gras, Norwegian King Salmon and his Signature Lobster with Golden Sauce and much more. All dishes are served with Mikuni’s 6 Specialty Sauces from the Teppan Counter.

SUPERB SAKE

Premium Japanese elixirs abound at Mikuni with its innovative cocktails from its contemporary saké bar. The bold and daring can sample Shakirri, a spunky concoction of rum and wasabi while Mount Fuji would be the perfect potion comprising potato shochu, melon liquor and lime juice that will hit the right spot for those looking for a light potion.