A Menu Built for One Evening.
Ten Seats. Indonesia.

The conversation started simply enough. A few Kingkongtoto members had heard about Taiga the way people hear about places like this — through someone who had been, who said little but said it carefully. A thirteen-seat counter inside Regent Singapore. A chef who spent years in Niigata and Tokyo before bringing his practice here. The kind of restaurant that does not need to explain itself.

What followed was a longer back-and-forth than expected. Taiga does not usually open its calendar for arrangements like this. But the request was straightforward, and Chef Taiga, after some thought, agreed — on the condition that he could design the menu himself, without a fixed brief, for guests who may have never sat at an Edomae counter before.

That, in the end, was the only condition worth agreeing to.

The counter at Taiga, Regent Singapore

The Menu

Fourteen courses. Roughly three hours. Chef Taiga has not finalised every detail — the menu will shift depending on what arrives from his supplier that week, as it always does — but the shape of the evening is already clear.

It will open quietly. A cold plate, three preparations of seasonal fish on natural stone, no sauce. Then the shari — Chef Taiga's own blend of aged and new-harvest rice vinegar, unchanged since the restaurant opened, calibrated that week to whatever fish the season allows. Uni from Hokkaido, served without adornment in a small wooden box, will arrive early. Otoro, cut thicker than the standard slice — Chef Taiga believes the fat reads more honestly that way for guests encountering it the first time. Midway through the nigiri sequence, kobashira, the small adductor muscle of a surf clam, rarely on the regular menu, will mark a shift in pace. The nigiri will close with anago, softened the traditional way and served warm.

A clear broth. A small dessert. That is roughly where it ends. The exact order will be decided on the day, as it always is.

---

The Evening

Ten members of the Kingkongtoto community will travel to Singapore on 10 June 2026. They will have a few days in the city before the dinner, with all travel and accommodation arranged and covered by Kingkongtoto. The dinner itself will be the last evening — a single seating at the counter, starting at dusk.

There is no agenda beyond the meal. No event, no schedule after. Just the counter, the chef, and fourteen courses that will not be served again in quite the same way.

---

Registration

Registration is open to active Kingkongtoto members with a minimum of ten transactions in the past month. All costs — flights, accommodation, and the dinner — are fully covered by Kingkongtoto. There is nothing to pay.

Ten names will be selected from all valid registrations and announced on 1 June 2026. If your name is drawn, Kingkongtoto will be in touch directly with travel details.