Probably the best Omakase experience I’ve had. This was what I felt after dining at Teppan Kappou Kenji, sitting through their new and carefully-curated 8-course Summer Omakase. Helmed by Chef Kenji Okumura, be prepared to indulge in a complex and refined meal with the freshest ingredients (such as Pike Conger Eel Fish and Ayu) this Summer. On top of that, get your camera ready because the dishes are all visually stunning. If you’re planning to impress your partner or hosting a VIP client, this is the place you should bring them to. Trust me, it will be an unforgettable experience dining here!

Honestly, I thought the price of  the Omakase will be going through the roof but to my pleasant surprise, it was priced very reasonably – at only $150++. For the quality you’re getting, it is very value-for-money! Now, I can’t wait for their Fall menu to come!

Watermelon Gazpacho with Japanese Baby Corn & Smoked Octopus
Very good start to the Omakase. This appetiser (Gazpacho made with Japanese watermelon, white onion, red capsicum, cucumber, plum, umeboshi, garlic, and tomato) was very refreshing; opens up your appetite and has a hint of spice towards the end.

Ayu (Japanese Sweetfish) Somen
Only in June will you get to enjoy this seasonal dish – Ayu, otherwise known as Japanese sweetish. Similar to its name, this fish has a nice natural sweetness (not fishy at all) and the bonito dashi alongside yuzu further elevates its freshness. Squeeze the lime for a more zesty flavour. Psst! Skip the wasabi! You should taste the fish without any compliments!

Seasonal Sashimi
Probably the course that everyone is anticipating the most at an Omakase! Beautifully presented here are the freshest and seasonal sashimi – Smoked Spanish Mackerel, Red Snapper, Toro (Tuna), Suzuki (Sea bass) , Shima Aji (striped Jack) and
Uni with Japanese Spot Prawn served in halved Sea Urchin Shell. Which is your fav? For me, that Uni at the back 😍

Hassun, part of a traditional multi-course (Kaiseki) Japanese dinner
Let’s take a few minutes to admire this nicely-presented Hassun, created from scratch by Chef Kenji! This was probably my favourite course out of the entire Omakase because you get to taste the seasonal produce in its finest form. In it, you can find:

1) Ao Ume (Japanese green plum), boiled, soaked under running for a day, before boiling for another hour, finally slow-cooking in a sweet sauce
2) “Ishikawa Ko Imo Nopperi Ae” a type of Japanese small mountain yam. Steamed for easy skinning/peeling, then cooked in a mix of katsuobushi, dashi, salt, sugar, shoyu, mirin. It is then cut to a desirable serving size, where the remaining portion is grated into a sticky paste (Nopperi-style) and mix with special white miso. It is then added to the cooked yam
3) Mango with crunchy Junsai (Japanese watershield) and Japanese white corn (known for its sweetness) in a blend of Japanese vinegar
4) A variety of Japanese spring vegetables, with ikura
5) Japanese Eggplant Rikyu-ni, a housemade sesame-based sauce
6) Sweet Potato with Rakkyo (house pickled onion) topped with chopped Katsuo and Umeboshi
7) Japanese grape covered in daikon, before seasoning in Tosazu sauce (katsuobushi and vinegar)
8) Kuruma Ebi sushi
9) Suzuki (sea bass) with a house-made sauce made from Japanese rice “paste”, blended with”date” leaves, sake, mirin, and shoyu
10 Tempura of seasonal Japanese sweet corn and Edamame

Now, do you get what I meant when I say it was probably my best Omakase experience?

Isaki (Gram fish) Cheek
Isaki Cheek cooked on teppan, in a saffron-style sauce that’s made from katsubushi, onion, capsicum, served with “amana ga yasai” tempura, a type of Japanese green pepper. The sauce was really special – a well mix of sweet-sour that goes really well with the fish.

Hamo Shabu Shabu
The next course was really comforting – SHABU SHABU! Broth which is concocted from grilled Hamo (pike conger) bones, dashi, shoyu, mirin, and kombu was light, flavoursome and not too overwhelming. It comes with Pike Conger Eel, homemade bean curd skin tofu, shiitake mushroom, cabbage, leek, Mibuna (Japanese seasonal mustard leaf) accompanied with ponzu and plum sauce.
Seasonal Kamameshi
Carbs worth downing for! This bowl is a mixture of different Japanese rice carefully cooked in a stock of bonito and assorted Japanese vegetable in the claypot, before introducing slices of A5 Ohmi Wagyu tenderloin and sea urchin (additional) into the kettle rice with an assortment of seasonal Japanese vegetables and mushroom. Flavoursome and legit comforting!

Musk melon, Loquat, Peach, Fig, and Housemade Wine Jelly
Perfect dessert to end off the Omakase. Love the Musk Melon the most – I mean how not to love it?
*For more information, head to https://www.facebook.com/teppankappoukenji/ to find out more!
Nearest Mrt Station: Tanjong Pagar
Location: 99 Tg Pagar Rd, #01-01, Singapore 088520
What To Order: Summer Omakase
Food Ratings: 8/10
Written by: Yong Wei Kai (Follow me on Instagram @yongweikai or @sgcafehopping)
Wei Kai

Wei Kai

Yong Wei Kai
Founder of SgCafeHopping
Documenting Good Food Every Moment
Promoting Singapore’s Food Scene
Loves Travelling & Café-Hopping