Ikkagoyo’s Michelin Star Elegance: A Journey into Kaiseki Mastery
Embark on an extraordinary gastronomic adventure at Ikkagoyo, a Japanese Kaiseki haven, located at Amoy Street. Curated by the skilled Chef-Owner Mitsutaka Sakamoto, he brings forth more than two decades of mastery in the artistry of Japanese cuisine.
The Interior
Immerse yourself in an elegant space designed in the SUKIYA-ZUKURI style, where the essence of “WABI-SABI” (beauty in sadness) evokes the tranquil ambiance of a Japanese tea room. TAKUMI, the craftsmen behind each element, showcase their meticulous artistry. The counter, fashioned from over a century-old YOSHINO cypress, bears the mark of TAKUMI’s expertise. The wickerwork ceiling, a testament to traditional Japanese craftsmanship, adds a touch of authenticity. The centrepiece of the space is a masterpiece by the calligrapher Miss Reiko Kai.
Multi Michelin-starred Chef-Owner Mitsutaka Sakamoto
After graduating from high school in 1999, Chef-Owner Mitsutaka Sakamoto embarked on a culinary journey. Commencing at “KAGAYA,” renowned as the finest ryokan (Japanese-style hotel) in Japan, he honed his skills at diverse ryokan and Japanese restaurants across Aichi, Kyoto, and Tokyo. His culinary training was far from facile. It delved deep into the intricacies of Japanese cuisine and more importantly, imparted the ethos of “OMOTENASHI” (hospitality).
In 2011, Chef-Owner Sakamoto was promoted to the position of head chef at “HYAKURAKUSO,” a prestigious ryokan in Ishikawa Prefecture. The year 2016 and 2021 marked milestones as he earned four Michelin stars for “HYAKURAKUSO”.
In preparation for the launch of Ikkagoyo in Singapore, Chef-Owner Sakamoto honed his sushi expertise at the renowned “SUSHI ARAI” in Ginza. In addition, he learned the intricacies of cooking techniques and philosophies maximizing the potential of ingredients at “NARUSE,” a highly sought-after tempura restaurant in Japan, renowned for its elusive reservations.
Kaiseiki
Kaiseki, an exquisite Japanese culinary tradition, unfolds as a meticulously crafted multi-course meal. This culinary artistry is a celebration of seasonal ingredients, expertly prepared using various cooking methods. Every nuance is carefully considered, extending to the selection of tableware, ensuring a dining experience that is as visually captivating as it is delectable.
Sea and Land/ Jewel Box Crab
From the moment the lid was lifted, revealing the artfully arranged crab within, it was evident that this dining experience was set to be extraordinary. The freshness of the seasonal crab was unmistakable, and the meticulous steaming process had preserved its natural flavors to perfection.
The presentation itself was a work of culinary art. The jewel box added an element of sophistication, elevating the anticipation as we uncovered the culinary treasure within. The attention to detail was apparent, reflecting a commitment to both aesthetics and gastronomic delight.
The succulent crab meat, tender and flavorful, showcased the expertise of the kitchen in handling premium ingredients. Each bite was a symphony of delicate textures and a burst of the sea’s natural sweetness. The dish was a testament to the restaurant’s dedication to sourcing the finest seasonal produce and letting its inherent quality shine.
Japanese Traditional Appetizers/ Seasonal Gifts
The Japanese Traditional Appetizers unfolded as a series of seasonal gifts, each dish a revelation of meticulous craftsmanship and seasonal brilliance.
The Caramelized Walnut, a captivating overture, showcased a perfect fusion of sweetness and crunch. The artful caramelization of the walnut imparted a nuanced depth, setting the stage for the gastronomic delights that awaited.
The Steamed Egg Custard, a true maestro’s creation, transcended expectations. Silky and delicate, the custard unveiled layers of umami, skillfully incorporating seasonal nuances. Each spoonful was a journey through refined flavors, a testament to the chef’s dedication to capturing the essence of the moment.
The Eel Rice, a star in its own right, elevated simplicity to sophistication. The eel, perfectly prepared, imparted a smoky richness that complemented the tender grains of rice. This dish spoke volumes about the chef’s expertise in harmonizing diverse elements into a seamless culinary composition.
What set these traditional appetizers apart was not just their individual brilliance but their collective symphony. The trio of flavors—sweet, savory, and smoky—interplayed harmoniously, creating a dining experience that resonated with authenticity and finesse.
The presentation mirrored the elegance of a carefully crafted gift. The visual appeal, from the arrangement of dishes to the artistic touch in plating, hinted at the restaurant’s commitment to delivering an immersive and aesthetically pleasing experience.
Gift From The Sea/ Yellowtail, Tuna Sashimi
The next course was a masterful encounter with the ocean’s bounty, featuring the Yellowtail and Tuna Sashimi. Each slice revealed a culinary craftsmanship that transformed these pristine ingredients into a symphony of flavors.
The Yellowtail Sashimi, a testament to the chef’s precision, exhibited a delicate texture that melted in the mouth. The subtle richness of the yellowtail was complemented by a hint of sweetness, creating a harmonious balance that delighted the palate. Each piece was a testament to the restaurant’s commitment to sourcing the finest seafood.
The Tuna Sashimi, a culinary companion to the yellowtail, was a celebration of the deep, robust flavors of the sea. The ruby-red hue and buttery texture of the tuna exemplified its freshness. Paired with a subtle wasabi accent and soy sauce, each bite was a revelation of the ocean’s essence, captured and presented with finesse.
What elevated this sashimi experience was not just the quality of the fish but the meticulous presentation. The slices were artfully arranged, showcasing the vibrant colors and textures that hinted at the restaurant’s dedication to both aesthetic and gastronomic excellence.
The accompanying dipping sauces added an extra layer of depth to the experience, enhancing the natural flavors of the sashimi without overpowering them. It was evident that the chef’s expertise lay not only in sourcing premium seafood but in understanding the delicate balance required to let the ingredients shine.
Golden Soup Stock/ Clam
Ikkagoyo is a culinary haven that elevates the essence of DASHI (broth) to an art form, and their OGON DASHI (golden broth) is a true masterpiece. The commitment to freshness and quality is exemplified as KATSUOBUSHI (dried bonito) is delicately shaved before the diners, a sensory experience that sets the stage for an exceptional culinary journey.
The choice of using freshly shaved KATSUOBUSHI is a testament to Ikkagoyo’s dedication to perfection. The umami explosion that follows with each sip of the OGON DASHI is unparalleled, showcasing the unmatched depth that only freshly shaved bonito can deliver.
This dish was a testament to the restaurant’s commitment to transforming pristine ingredients into a symphony of flavors.
The clam, bathed in the golden elixir, epitomized oceanic elegance. Each bivalve, tender and succulent, absorbed the essence of the meticulously crafted OGON DASHI. The broth, enriched with the freshly shaved KATSUOBUSHI (dried bonito), lent a deep umami character that heightened the natural sweetness of the clams.
The artistry of Ikkagoyo’s broth was evident in every spoonful. The seamless marriage of flavors between the clams and the golden broth showcased a culinary finesse that captured the essence of the sea. It was a dish that celebrated simplicity yet dazzled with complexity, a true representation of Japanese culinary mastery.
What distinguished this clam creation was not just the quality of the ingredients but the thoughtful orchestration of textures and tastes. Each clam, bathed in the golden broth, was a delicate indulgence that spoke to the harmony achieved by Chef-owner Sakamoto.
The dish, served with an understated elegance, encapsulated the invisible time of the season, a nod to the restaurant’s commitment to reflecting the transitions of Japan’s SHIKI (four seasons). It was a sensory journey that transcended the ordinary, inviting diners to experience the nuanced rhythm of nature through each meticulously prepared clam.
History/ Oyster
This is a presentation that seamlessly blended innovation with the classic charm of Japanese seafood.
Served in a vessel crafted from Kombu, the boat itself was a visual delight, embodying the restaurant’s commitment to artful presentation. The Kombu imparted a subtle oceanic essence to the surroundings, setting the stage for a seafood experience that went beyond the ordinary.
The Japanese Oysters, nestled within the Kombu Boat, were a symphony of freshness and flavor. Each bivalve, plump and succulent, embodied the pristine waters from which it hailed. The subtle brininess of the oysters harmonized with the natural umami of the Kombu, creating a marriage of tastes that lingered on the palate.
The boat presentation was more than just a visual spectacle; it served a functional purpose. The Kombu, carefully selected and shaped, added a delicate touch to the oysters, infusing them with a hint of seaweed essence. It was a testament to the chef’s ingenuity in enhancing flavors through thoughtful presentation.
The dish not only celebrated the quality of the ingredients but also paid homage to the ocean’s bounty. Each oyster was a revelation, inviting diners to savor the purity of the sea in every delicate slurp. The dish managed to strike a perfect balance between simplicity and sophistication.
Treatment/ Foie Gras
The delicate balance of flavors began with the foie gras—its velvety texture harmonized effortlessly with the subtle sweetness of vanilla and the deep, aromatic notes of coffee. This intricate dance of taste profiles was a testament to the chef’s ingenuity in marrying seemingly contrasting elements into a seamless, indulgent experience.
The surprise element came with the marmalade, a burst of citrusy brightness that cut through the richness of the foie gras. The wafer biscuit, fragile yet purposeful, provided a delightful crunch, adding another layer of texture to the symphony of flavors.
What truly set this dish apart was the thoughtful combination of ingredients. The vanilla and coffee imparted a complex depth to the foie gras, while the marmalade introduced a refreshing contrast. Every component on the plate played a role in creating a dining experience that transcended expectations.
Moment/ Longtooth Grouper
The presentation was a visual delight as the Longtooth Grouper, a symbol of oceanic elegance, took center stage. The freshness of the fish was apparent, promising a dining experience that would be both flavorful and invigorating.
The broth, a harmonious blend of flavors, served as a canvas for the Longtooth Grouper’s natural taste to shine. Each slice, cooked to perfection, retained its succulence, imparting a rich umami to the broth. The inclusion of fresh vegetables and other complementary ingredients further enhanced the overall depth of the shabu shabu experience.
The Longtooth Grouper itself was a revelation—a tender, flaky texture that spoke of quality sourcing and expert preparation. It was evident that the chef’s mastery extended beyond technique to a genuine appreciation for the inherent qualities of the prized fish.
Specialty/ Cod Milt
The presentation was a visual poem, with the tempura-battered Cod Milt delicately golden and crisp. The initial appearance hinted at the delicate balance the chef had achieved, promising an experience that married the indulgence of tempura with the nuanced flavors of this unique delicacy.
The first bite was revelatory. The tempura-style preparation had created a delightful contrast—a crispy exterior giving way to the soft, creamy texture of the Cod Milt within. The inherent richness of the milt was enhanced by the lightness of the tempura batter, resulting in a harmonious fusion of textures and tastes.
What set this dish apart was the chef’s skill in preserving the subtle flavor of the Cod Milt. Despite the deep-frying process, the milt’s essence remained intact, allowing diners to appreciate its unique taste without overpowering it with the tempura coating.
Japan’s Treasure/ Kyoto (Miyabi Beef)
The presentation was a work of art, with thinly sliced Miyabi Beef arranged alongside fresh vegetables and other traditional sukiyaki components.
The Miyabi Beef, known for its marbling and tenderness, was the undisputed star of the sukiyaki. As it gracefully simmered in the savory-sweet broth, the beef absorbed the rich flavors, resulting in melt-in-your-mouth perfection. The marbling imparted a luxurious texture, ensuring that each bite was a journey into umami heaven.
The sukiyaki broth itself was a revelation—a delicate balance of soy sauce, mirin, and sugar that enhanced the natural flavors of the Miyabi Beef without overpowering them. The accompanying fresh vegetables absorbed the essence of the broth, contributing to a medley of textures and tastes that harmonized beautifully.
Culture/ Somen
What set this dish apart was the inventive use of lime, bringing a zesty twist to the traditional cold somen experience. The broth’s citrusy kick elevated the dish to a realm of refreshing sophistication, offering a perfect antidote to warmer days.
Nature’s Blessings/ Pomelo
The presentation was a visual feast, with vibrant segments of pickled pomelo artfully arranged on the plate. The translucence of the pomelo hinted at the burst of citrusy flavors that awaited.
What made this dessert truly memorable was its ability to cleanse the palate and offer a palate-cleansing finale to the meal. The refreshing nature of the pickled pomelo made it a perfect choice for those who appreciate a lighter and more invigorating end to their dining experience.
Ikkagoyo
115 Amoy St, #01-04, Singapore 069935
Tel: 8457 8732
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