The omakase menu designed by Chef Taiga Kanekuni is based on the finest seasonal offerings. With a longstanding respect for heritage and tradition, Chef Taiga procures his ingredients from a single trusted source, and has been doing so for the past ten years. The shari, formulated by Chef Taiga, is a special and personalised blend of different varieties of rice and vinegar, bringing out the unique tastes of the fishes of the season. The resulting flavours are distinct and natural, reflecting the ethos of Edomae sushi.
For years, Master Chef Taiga Kanekuni sharpened his skills as a Shokunin of Edomae sushi restaurants in Niigata and Tokyo, evident in his practice in preparing and serving with impeccable technique and unrivalled precision. In his first post outside of Japan, he helmed Omakase sushi restaurant in Singapore as Head Chef. A culinary artisan, Chef Taiga believes that the chef plays an important role in showcasing the storied craft of Edomae sushi by teasing out the natural flavours of each ingredient.
Inspired by the topography of the mountainous region of Kōchi, Taiga Restaurant is designed for a rich and experiential dining experience.
Upon arrival at the foyer, diners are greeted by rockscape as they set out on their journey at the foothills. Diners then ascend upwards through a narrow crevice in the mountain that leads to a cave where they are invited to begin their gastronomical experience at the Sushi Counter.
Across the foyer, the sun sets and the moon rises. Under the moonlight, diners are welcomed to savour what is on offer in the Sake Lounge as the night falls away in this intimate space. The Sake Lounge is anchored by a facet-edged feature wall, where bottles of sake proudly perch. The VIP room is tucked away for private dining that is lit by the glimmer of the beautiful pendant light, as the guests dine in absolute privacy under the stars.