RIZU Singapore | A Contemporary Approach Of Intertwined Connection Between Japanese And French Flavours.

Media Tasting at RIZU

After staying in Japan for close to 3 months in 2019, it is a challenge to locate a Japanese restaurant in Singapore that serves fresh ingredients from Japan. Rizu is a Japanese-French restaurant that brings quality to the table, and I’m glad that I found this gem! Helmed by Chef/ Sommelier Hiroshi Watanabe who amalgamates fresh ingredients and passion to bring a contemporary approach of intertwined connection between Japanese and French flavours.

Tried this foie gras for a whole new taste experience with taro inside hapodashi jelly making it a good starter to a meal with friends or family.

Perfect indulgence of this creamy orange-yellow delicacy served to be eaten raw straight from the uni (sea urchin) shell. Beautifully styled with black cavier and edible flower on top. And also, smooth and silky cauliflower cream at the bottom with a pleasant surprise as we uncover this dish!

Salmon sashimi is served in a more modern method of slicing which involves slicing the salmon lengthways, creating a long thin slice of salmon that makes slurping salmon great! Accompanied with palate-refreshing slices of izushi kohlrabi (Japanese pickles) and konatsu citrus grapefruit which was a little bitter in nature. Glad that Chef has neutralised the bitter taste with a little sugar. This cool and refreshing dish makes as crunchy and refreshing side as it gets.

These blue mussels have a natural ocean and sweet flavour. The flesh is somewhat soft and yet chewy texture in the mouth. Served with baby broccoli, soft and fine chestnut foam and also bell pepper broth that is cooked with chicken bone and red pepper for three hours. Don’t be surprise if you could taste a hint of spiciness as tom yum oil is added to this dish!

Yagara fish (Red cornetfish) is a long, bright pink-hued fish that is not commonly seen in Singapore. The flesh had a delicate sweet flavour and flaky texture in sweet scallop jus, gypsyo (fish sauce) and crunchy kohlrabi (vegetable).

Think of excellent marbling, beautiful colour, and mouthwatering texture, this piece of wagyu from Hokkaido definitely satisfy all your cravings. Chef Hiroshi Watanabe made it even magical with pungent shaved black truffles and bittergroud foam at the side.

Zuwai crab risotto comes out of the kitchen sizzling hot in the pot! The risotto was bursting with ocean flavour and topped with a generous mound of crab meat upon served. Each grain of rice was separated and well coated with a creamy consistency. It was so delicious that I did not leave any grain left.

Feeling lucky as I went after Christmas and managed to try Christmas dessert – Kardinalschnitten. A wonderfully light and fluffy bittersweet treat with pumpkin, coffee flavour cream, coconut sorbet to end the meal.

Rizu bring the true essence of Japanese-French culinary experience in a contemporary style. Am very satisfied with Chef’s Omakase (7 course) using fresh ingredients, now I can get my fresh sashimi cravings satisfied in Singapore!

The Omakase menu is subject to changes, depending on season and fresh ingredients.

*GST (7%) and Service charge (10%) applicable.

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