Media Tasting at Monte Risaia
These days, Italian food, as well as Japanese cuisine can be found across Japan. If you’re a fan of both Italian and Japanese cuisine, Monte Risaia might be your ideal restaurant. Monte Risaia is a new omakase restaurant that specialises Japanese-inspired Italian cuisine using premium and seasonal ingredients from Japan. Helmed by Chef Taizo Yamada, an innovative gourmet expert with a devoted energy for Italian cooking. Chef Taizo started his career after high school in an Italian restaurant in Tokyo Shibuya before moving to Aponte Italian restaurant and then Singapore. The charming Japanese chef even heads to the market and handpicks for ingredients that decide the menu.
The meal started off with chopped scallop and otoro (tuna belly) tartare generously topped with ikura (salmon roe), it is an appetising dish indeed.
The dish that made me crave for the next days – Signature Uni Chawanmushi.
My kind of chawanmushi, creamy, smooth with luxurious uni (sea urchin) garnish. The chawanmushi is well mixed with uni. When placed in the mouth, it is filled with creamy uni taste that melts, leaving a good, lingering aftertaste in my tastebud.
While we were enjoy the uni chawanmushi, Chef Taizo is preparing the assorted antipasti with care.
The assorted antipasti comprises of Japanese Oyster with Ume Sherry Vinegar Sauce, Wagyu Prosciutto, Fresh Sashimi Shrimp served with Eggplant with Genovese Sauce and Tai (Red Snapper) Carpaccio in Shallot Vinaigrette Sauce. I’ve enjoyed the sashimi shrimp and Japanese oyster the most. The sashimi shrimp is naturally sweet with a nice crunchy texture and filled with dense basil pesto flavour. When tasting the oyster with ume sherry vinegar sauce, I can taste of spring. The oyster is buttery and fresh with a firm texture.
As we are sitted at the chef’s table, I’ve noticed that Chef Taizo paid extra attention to the preparation of this linguine pasta. The sakura shrimp was soaked in the clam dashi broth for awhile before tossing with the noodles. The linguine is of perfect al dente texture, well-tossed and flavourful with the bottarga (cured grey mullet roe) in clam dashi broth with ohba (shisho) leaf sprinkles.
We get to sample both Australian Tenderloin and Maple Leaf Duck with Arrabbiata Sauce. Do note that this is not the original portion. The Australian Tenderloin is exquisitely tender and lean with a mild and subtle taste. What’s impressive is the Maple Leaf Duck with Arrabbiata Sauce. The Maple Leaf Duck with Arrabbiata sauce wakes all senses with it’s rich and umami flavour with a pleasant hint of spice.
Homemade Tiramisu Cream served with Coffee Caramel Ice Cream and Fresh Strawberry definitely plays a pleasant ending to the meal. The melt in the mouth tiramisu cream with a deep coffee caramel taste.
The Omakase set dinner is priced at S$98++ per person for a 4-course set (appetiser, antipasto, pasta and meat) S$68++ per person for a 3-course pasta set (appetiser, antipasto and pasta) and S$80++ for a 3-course main dinner (appetiser, antipasto and meat). Diners who prefer to go for individual dishes can also go for the above creations at à la carte prices. Appetiser starts from S$16++, pasta starts from S$26++and meat starts from S$30++.
Promotion: From 3pm to 6pm, diners can enjoy free flow of wine, Prosecco and beer with appetisers at an unbeatable price of S$48++. Look forward to a Special Menu after 9pm featuring Omakase with 2 antipasti, 1 pasta and 1 carne with glass of wine (S$69++), Antipasto Misto, Pasta and Glass of Wine (S$49++), Pasta and Glass of Wine (S$36++) and Antipasti and Glass of Wine (S$36++).
*Service charge(10%) and GST(7%) applicable.
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