Daily: 12:00 - 14:30
Daily: 18:30 - 22:30
Last order for lunch: 2.15pm
Last order for dinner: 10.15pm
Mikuni offers a culinary tour through exquisite creations from its three stunning Teppanyaki, Sushi and Robatayaki live stations, each helmed by a master chef, that highlight the most premium of seasonal Japanese produce. Be delighted with Mikuni’s multi-sensory dining experience complemented with signature creations by Executive Chef Moon’s novel and exciting modern kaiseki dishes that seamlessly blend modern and century-old Japanese culinary techniques with a dash of theatrical humour.
Previously Inagiku, the space and the menu was given a major overhaul last August and what you see now, is a modern Japanese restaurant called "Mikuni", serving exciting Japanese fare.
The Executive Chef of Mikuni is a korean chef (and very jovial) named Moon Kyung Soo, whose creations â��pay homage to the rich history of Japanese cuisine with flair and artisanship.â��. Chef Moon harnessed the finest products directly from the sub-prefectures of Sapporo, Tokachi, Rishiri and Hakodate during the winter season, creating an opulent and innovative 11-Course Kaiseki menu.
Apperitif: Sapporo Classic Beer with Dry Scallop
Our first course is Sapporo Classic Beer with Dry Scallop. A good combination, but the dry scallop was too chewy that night.
Starter: Salmon Roe with Hokkaido Smoke Camembert Cheese
Salmon Roe with Hokkaido Smoked Camembert Cheese arrived in a bottle. When you opened it, there was this dash of nice charcoal smell.
I must say that the presentation of all the dishes were very carefully done. Put the cheese in your mouth, there was a smoky hint with a burst of salmon roes in the mouth.
Soup: Potato Pork Gyoza with Mushroom Broth
What was dumpling soup doing in this Japanese restaurant? No no, it was actually Potato Pork Gyoza with Mushroom Broth. A lovely clear soup with a well flavoured pork gyoza, it warms the stomach.
Sashimi: Giant Scallop and Sea Urchin
I love the Giant Scallop and Sea Urchin very much. One big scallop was sliced into many slices and the sweet and refreshing sauce goes well with it.
Sapporo: Salmon Chan Chan Yaki
If you are wondering why was it called "Chan Chan", the waitress said this dish was usually prepare by the father (in Japanese, it is called Oto-chan), hence it was named as "Chan Chan Yaki".
Cooked in miso sauce, the salmon and golden mushrooms were very flavourful. I like the salmon especially, very tender.
Hakodate: Hokki Shell Soy Yaki
The big fat clam from Hokki Shelll Soy Yaki was soaked in butter onion sauce. I find the sauce too salty for my liking.
Tempura: Potato and Crab Cream Kromeski
Crunchy on the outside, soft on the inside, Potato and Crab Cream Kromeski arrives piping hot. One bite, you can taste the crab cream melting in your mouth.
Tokachi: Wagyu Beef with Hokkaido Wine Sauce
One dining features of Mikuni is their robatayaki live station, a traditional grilling concept where food is cooked over charcoal fire.
The Wagyu Beef with Hokkaido Wine Sauce was excellent. The robata grilled wagyu was very juicy and tender. It certainly gives you a â��melt-in-your-mouthâ�� feeling.
Rishiri: Abalone and Uni, Seaweed and Shio Gama Yaki
No no, it was not glutinous rice in the lotus leaf. Opening up the big piece of grilled salt, is Abalone and Uni, Seaweed and Shio Gama Yaki.
Shio Gama is a japanese salt that helps to retain the flavour of the dish when grilled. True enough, the abalone and uni was moist and tender.
Noodle: Taraba Kani with Uchiko Egg and Sapporo Miso Seafood Ramen
It was a long dining journey in Mikuni. Initially, I thought I would still be hungry after my 11 course meal. But I was wrong. By now, I was filling to the brim but when Taraba Kani with Uchiko Egg and Sapporo Miso Seafood Ramen came, I couldn't bear to stop eating.
Although the ramen broth was boiled for 16 hours, but it wasn't as intense as I thought it would be. Which was a good thing, as it won't be too heavy on my tummy. The ramen came with a beautiful runny egg and a big fresh prawn.
Dessert: Milk Pudding and Apple Cake
Last but not least, dessert was Milk Pudding and Apple Cake. the milk pudding was smooth and creamy, but I think the apple cake can be softer.
Mikuni offers a robatayaki counter teeming with action-packed, Japanese style grilling, dynamic sushi and teppanyaki stations, and a vibrant sake bar. Its chic Japanese look with touches of blue and gold allow diner to enjoy a casual but intimate dining experience.
If you are interested to try the Winter Robata menu, make your reservation now as the promotion runs from 1 to 29 February 2012. The set menu is priced at $280+++ per person and $350++ per person with sake pairing.
For more photos, please click here.
See my full reviews & photos =http://chefquak.com/2016/01/04/always-fabulous-lunch-mikuni-on-3jan2016/
went to mikuni (again!) for 4pax family lunch on 3.1.2016, special request by son who’s in singapore for short winter break! ^^
we could never have enuf of the chirashi don, which came with 2 chutoro, 1 botan ebi & lots of other good stuff.
mmmm… did the chef do a belt-tightening today or he dropped his uni box on my chirashi the last time?
we have not ordered truffle kampachi for a long time.
it was just as pretty & tasted fabulous as always.
a very fresh sashimi grade kampachi with a scent of truffle. simply delicious!
the sous vide tako (octopus) tempura another of our favourites. such tender octopus!
the miso kurobuta i think we ordered maybe only once before. not wife’s favourite so generally i don’t order it.
son remembered & wanted it. very enjoyable but the fatty bits could do with more chagrilled or bbq preparation.
the kagoshima wagyu sukiyaki konabe was again another of our favourites. enjoyed the thick-cut tasty marbled beef everytime.
See my full reviews & photos at = http://chefquak.com/2015/11/27/great-lunch-mikuni-on-27nov2015/
went lunch with a friend to mikuni on 27.11.2015. ^^
if i want kaiseki or omakase, it would be hachi.
& for a cheap & really good chirashi don (or maybe it is large cube cut barachirashi) don then sumiya.
today we wanted to take the teppanyaki or robatayaki set, so we sat at the robatayaki counter.
it’s quite an excellent seating actually, very private corner area.
robatayaki 炉烧 is like a charcoal bbq where skewered meats are barbequed. the chef then serves the food with giant oars to reach over the counter.
i was chatting with the chef before my friend arrived.
this ugly fish is kinki, a quite tasty japanese delicacy, a bit expensive.
looks a bit like the kinmedai, golden eye snapper.
they was lobsters & king prawns. cannot tell from photo but the lobster was 650g size & the prawns were very large king prawns.
& there was the alaskan king crab & large oysters.
the kurobuta belly were sous vide before bbq.
i am testing one belly now (being pressed with weights) in the fridge (tea brined & 16hrs in the oven at 70degC), and will pan fry skin side tomorrow. let’s see how that goes.
my friend ordered the teppanyaki set.
i had the teppanyaki set previously so i decided to try out the business bento (top photo) this time.
server told me lobster uni yaki was 1/2 lobster.
but then this a very tiny lobster, maybe 350g size, so 1/2 very small serving.
sashimi was good standard but not special, just 2 pieces salmon & a hotate.futomaki was ok.
the small sides were very average, nicely presented.
if you take the menu prices before discount, 1/2 lobster = S$24, so the remaining almost nothing dishes added up to S$44=S$68-S$24, i would say the set is not worth at all, might as well order a lobster to share.
of course if you take the whole lobster business bento set at S$34 (after 50% feed at raffles discounts) in such a restaurant. i guess it’s ok.
but i would take the chirashi don anytime.
my friend’s teppanyaki set included a chawanmushi.
the golden prawns one of the popular dishes here, & miso cod was also good.
the tenderloin was so so here (i tried previously). my friend thought so also. garlic rice was ok.
the dessert was a mousse ice cream. quite nice really & my friend liked it.
i prefer the previous panna cotta though.
ambience was super & we had good time together. overall the food & place were great for the price. not the best i had at mikuni. but it ‘s good to try different dishes also.
Perhaps I was unlucky and maybe had an unfresh set of sashimi. I ordered the chirashi which has various kinds of sashimi, around 2 slices of each. I was looking forward to word class standard of sashimi but I was sorely disappointed. Presentation was amazing, but one bite into especially the toro, scallops and amebi and I knew something was off. What was supposed to be firm was slimy. Uni was probably the freshest thing there. Before you charge $90 for a Chirashi don, please ensure your fish is fresh. Thank you. For the price you pay, and expecting decent sashimi quality, what a disappointment.