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Be enamoured with four-hands dinner menu masterfully crafted by Chef Takagi x Chef Akiba at NAMI

Be enamoured with four-hands dinner menu masterfully crafted by Chef Takagi x Chef Akiba at NAMI

You will be nothing but awestruck by the exquisite 4-hands dinner menu put together by Chef Kazuo Takagi and Chef Shigeo Akiba at NAMI.

Head Chef Akiba joined hands with two Michelin-starred Chef Takagi as they bring you an epitome of authentic Japanese cuisine with specialties in their own right – the former is well known for his expertise in “Takiawase” and “Nitsuke” dishes while the latter is renowned for his Kyoto-style cuisine.

If Japanese cuisine is the love of your life, then NAMI is right up your alley and here’s why.

Dashi forms the fundamentals of the culinary philosophy shared by the chefs

Duo of Seasonal appetiser by Chef Akiba and Chef Takagi.

Cooked with the classic Dashi, the latter forms the base for this course of soft and savoury roe tofu with seaweed sauce, wasabi and leek.

Duo of Seasonal appetiser by Chef Akiba and Chef Takagi.

The skewers in this half of the appetiser duo presented Japanese delicacies in novel ways such as with the Steamed Chinese Yam with Black Beans as well as Simmered Salmon with Yolk Soy Sauce.

Another noteworthy part of the 7 Creations of Bamboo Skewer points to the sushi rice that was intricately wrapped in a leaf as opposed to its usual presentation.

Duo of Seasonal appetiser by Chef Akiba and Chef Takagi.

As for this half, the Salmon with Cream Cheese blew our mind with a rare pairing of salmon sashimi and cream cheese beneath it. Topped off with roes, these made for a palatable potpourri of flavours without any ingredient stealing the limelight from any; as one might think the intense flavour of the cream cheese would mask the rest.

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On the contrary, it was a pretty interesting flavour that surely piqued our interest and appetite for the rest of the menu to come.

Soup: Steamed Brittany Blue Lobster Soup with Sturia Caviar, Steamed Broad Bean, Bamboo Shoot Cooked in Dashi and Japanese Pepper Leaf.

Nothing beats a warm and soul-warming broth like the Steamed Brittany Blue Lobster Soup with Sturia Caviar.

We relished the mild and umami taste of the soup, as the myriad of ingredients came together in a mouthwatering medley that complemented well with one another.

Cooked in Dashi as well as with bonito flakes and dry scallops, the soup was further enhanced with the sweetness of the fresh lobster used in this soup. 

Revel in some of the freshest seasonal produce imbued with a culinary flair

Sashimi: Plum-flavoured Spring Shellfish with Grated Radish. Ark shell, cockle, scallop, Hokkigai Clam, Chutoro, Snapper with Smoked Soy Sauce.

Sashimi: Plum-flavoured Spring Shellfish with Grated Radish. Ark shell, cockle, scallop, Hokkigai Clam, Chutoro, Snapper with Smoked Soy Sauce.

It was interesting to savour the taste of plum in the form of this jelly-like texture, which certainly paired well with the spring shellfish as it brought a zest to the sashimi dish.

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The soy sauce that came along was even infused with cherry blossom, lending a touch of exuberance to your palate with a slightly sweet tinge.

In fact, the tuna belly and scallop sashimi were already perfect on its own but if you need an extra kick from the soy sauce, why not?

Rice: Yukigura Soba with Wasabi Leek and Seaweed, King Crab and Mountain Vegetable Tempura.

This Yukigura Soba made for a refreshing change with its mild yet delectable taste, that was well-paired with the lightly fried King Crab and Mountain Vegetable Tempura.

Not in the least bit oily, the tempura was oozing with savoury juices coming from the king crab that was not overpowered by the taste of the oil as one might expect.

Authentic Japanese cuisine with a contemporary touch

Simmered: Red Snapper and Asari Clam with Spring Vegetables and Bamboo Shoots.

This simmered course made for an intriguing dish with its a soup that is more “pasty”. Due to its more viscous texture, we could also taste a stronger flavour of the Asari clam and snapper in the soup as their essence was imbued into the concentrated soup.

The soup was also lightly cooked with Sukiyaki paste, hence explaining the lightly sweet taste of the soup.

Grilled: Japanese Wagyu Beef Tenderloin. Foie Gras and French Wild Asparagus, Small Turnip and Green Peas.

We simply died and went to foodie haven with the Japanese Wagyu Beef Tenderloin taking centrestage in this course.

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The medium cooked wagyu beef tenderloin was exceedingly soft and tender, yet offering much chew at the same time. It was hands-down a favourite for the night, especially with the sapid juices flowing upon biting into such tender meat.

Grilled: Japanese Wagyu Beef Tenderloin. Foie Gras and French Wild Asparagus, Small Turnip and Green Peas.

In between the full-bodied flavours of the wagyu beef tenderloin and foie gras, the small turnip struck a balance with its light sweetly taste – offering our palates a respite before taking in the full flavour of such gourmet ingredients.

As for the green peas, it might look unassuming but its earthy and savoury taste surely complemented the rich taste of the foie gras, which immediately melted in our mouth.

This was hands-down our favourite for the night as we could almost taste the chefs’ dedication to serving only the finest with this epicurean delight.

Dessert: Sake-flavoured Ice Cream topped with Raspberry Jam, Seasonal Berries and Raspberry Meringue.

Last but not least, dessert. How can anyone overlook this sweet treat that can supposedly make or break an epic dinner? 

The sake-flavoured ice cream topped with raspberry jam surely packed a punch, with the intriguing flavour of raspberry meringue (interesting how raspberry now comes in the form of meringue).

Both chefs may come with disparate expertise but both demonstrate culinary flair that were married in an artful manner, which only means bliss for our tastebuds especially for aficionados of Japanese cuisine.

The Four Hands Dinner with Chef Shigeo Akiba & Kazuo Takagi was made available at $350 per pax on 27 April 2018 at NAMI

NAMI 

22 Orange Grove Road,

Tower Wing

Singapore 258350

Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/nami/

Check out more gastronomic delights in the eventful month of April with World Gourmet Summit here.

Partner Restaurant One-off Gastronomic Specialties are running from 2 April to 29 April 2018; while Masterchef Dining Delights are running from 16 April to 21 April 2018.

About The Author

Carrie Er

All we need in life is a wildcard and sometimes, a glass of bubbly to stay sane amidst all the chaos. Check out snippets of her life at @carrieer.

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