Wagatomo Welcomes Spring With New Affordable 7-course Omakase Menu at $96++/pax

True to chef-owner Tomoyuki Kiga’s principle of serving only the best in-season ingredients at the peak of their quality, the new line-up features Spring ingredients, lighter flavours and fresher profiles of the most popular spring produce, just like the fresh, crisp air of the season of new life. Seven courses are prepared with the intention of letting the fruit, vegetable, meat and seafood shine without the need for overcomplicating the dish.

The Spring 2023 Omakase menu will be available from 6 March 2023 onwards and is priced at $96 per person, with a minimum of two pax to share required.

The Spring Menu Highlights Include:

Maguro & Green Pea | Individual

Spicy Tuna, Ohba, Amazu

To start, two tartlets entice. One brings a delectable topping of spicy tuna sashimi spiced with togarashi aioli and speckled with sesame seeds and thinly sliced negi. The other is a Japanese interpretation of the French Petit Pois, serving up green peas first sauteed with amazu and then served on a bed of green pea puree, finished off with Japanese perilla leaf.

Tomato 3 Ways | Sharing

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Tomato Houjicha Consommé, Tomato Jelly, Marinated Tomatoes

Sweet, sour and umami come together in the best symphony in this dish made from generational heirloom tomatoes. A mix of tomatoes marinated in amazu and cubed tomato jelly made from tomato water are served with a tomato consommé steeped with houjicha, bringing a dish of clean and pure tomato flavours, requiring nothing but a simple garnishing of micro herbs.

Maguro Tataki | Sharing

Tataki Soy, Pickled Ginger Flower, Negi

Tease your tastebuds further with lightly torched fresh maguro slices, drizzled over with a sauce of vinegar, soy and sugar. Atop sits shredded pickled ginger flower, negi and garlic chips for a burst of contrasting tastes and textures.

Haru Kakiage | Sharing

Bamboo shoots, Asparagus, Onion, Burdock, Prawn Tempura

The crispiest spring vegetables including asparagus, bamboo shoots, burdock, onions and carrots are brought up a notch in this classic vegetable tempura mixed with diced prawns. The crunchy discs are served with a tentsuyu sauce, carefully made from dashi, mirin and soy for incomparable flavours.

Saba Shio Yaki | Sharing

Grilled Saba, Daikon Oroshi

Spring treasures of the sea comes in the form of Japanese saba mackerel from Fukuoka, seasoned with coarse grain salt and grilled over prized binchotan charcoal to perfectly crisp the thin skin. Bringing out further sweetness of the fish is a side serving of yuzu zest mixed with grated daikon.

Beef & Negi | Sharing

Brown Butter Negi, Potato Puree, Hazelnuts

Showcasing Wagatomo’s signature beef, the main dish uses the chuck roll of Kamichiku 4% Miracle Gyu, grilled just right to render the prized marbled fat into melt-in-your-mouth goodness, and served with negi sauteed in brown butter. Finishing off the flavours is a potato puree with umeboshi topped with hazelnuts for a nutty, buttery complement.

Baked Ringo | Sharing

Apple Pie Filling, Apple Gel, Apple Sorbet

For a sweet end, Chef Tomoyuki experiments with five different ways to serve the humble apple. The result is apple pie chutney encased within a baked apple, crowned with refreshing green apple sorbet. Around, apple gel dollops make a treat for the eyes, alongside a cap of dehydrated candied apple for extra sweetness. Hazelnut ties the entire dessert together with its fragrant nuttiness.