About
Takayama invites you to an intimate culinary affair steeped in luxury and abundance of refined Japanese cuisine. Delight in a multi-course menu that showcases seasonal ingredients at their prime, as Executive Chef Taro Takayama and his team skillfully prepare each dish to perfection before your very eyes.
At the heart of dining at Takayama is the spirit of omotenashi, or wholehearted Japanese hospitality, graciously delivered in the elegant ambience of this exclusive kappo-style Japanese restaurant cocooned in the midst of Singapore's Central Business District (CBD).
Takayama's main dining room features counter seating with a maximum capacity of 14 guests. In addition, guests can enjoy the exclusivity of two private dining rooms, for 4 and 8 guests, respectively. Each setting ensures a unique dining experience that caters to both intimate gatherings and larger celebrations.
One Star
Singapore’s Top Restaurants
2019/2020
T.Dining by Singapore Tatler
Best Restaurant Guide
2019/2020
T.Dining by Singapore Tatler
Best Restaurant Guide
2021/2022
The Chef
Chef Taro Takayama is a native of Wakayama, near Osaka, home to extraordinary scenic beauty and some of Japan's best ramen. His passion for Japanese cuisine took root here, in the comforting taste of childhood dishes that are deeply etched in his memory.
Chef Taro began his career at three-star Michelin restaurants in Osaka, namely Kashiwaya in Senriyama, and Koryu in Kitashinchi. In 2013, a mere eight years since making the decision to pursue his culinary calling, he was appointed Master Chef at the residence of the Japanese Ambassador to Singapore. It was a coveted assignment that saw him serve up his creations to celebrities and dignitaries, including Japan's Crowne Prince Naruhito and Prime Minister Shinzo Abe.
Having developed a deep appreciation for Singapore's cultural diversity and local cuisine, Chef Taro remained in Singapore and went on to become Chef de Cuisine at Mandarin Orchard Singapore.
Chef Taro serves Japanese kappo-style omakase in the Central Business District (CBD) of Singapore and he continues to delight diners with the authentic flavours and meticulous simplicity of Japanese food.
“From the sight, sound and smell of every ingredient coming to life, to the exuberance of chefs lavishing attention on every artful creation, be regaled by culinary craft and theatre coming together in perfect balance for an exceptional dining experience.”
Chef Taro Takayama
The Cuisine
The crowd-pleaser menu at Takayama pays homage to the food culture in Osaka, which came to be known during the Edo period as "the kitchen of the world" and where people, to this day, take great pride in their local cuisine.
Guided by Japan’s four seasons, our menu and culinary techniques are shaped by the finest ingredients each season has to offer. Takayama’s signature dish, Monaka + Foie Gras, is the ultimate celebration of this inspiration. Beverages, too, are curated with the seasons in mind to complement the cuisine at Takayama.
Here, be witness to the sights, sounds and aromas of each ingredient springing to life, as Chef Taro pours his passion into every artful creation. Immerse yourself in the poetic fusion of culinary mastery and performance, curated for an exceptional and transcendent omakase experience.
Here is where you can discover a meal that features delicate sashimi followed by hearty beef, presented in a carefully orchestrated sequence of dishes, all elevated by premium ingredients from Tottori and beyond.
Gallery
News & Events
Seasonal Menu
Seasonal menu available featuring ingredients particularly the Snow Crab from the Tottori prefecture between 4 January to 28 February 2023.
Located in the west of Honshu Island in Japan, the Tottori Prefecture is famous for the harvest of snow crabs that are plump, and packed with natural sweetness. Capture the year’s best harvest with us at Takayama, where our omakase menu seamlessly shifts with each passing season.
Hanare by Takayama
We are proud to present Hanare by Takayama, a new concept by Chef Taro Takayama. In his second home, he pays homage to Japanese comfort cooking. The spotlight shines on the Kamameshi – or "kettle rice" – a Japanese rice dish with an assortment of premium ingredients, cooked in a traditional iron pot.
Open now in Takashimaya unit #03-07. Make your booking on Tablecheck or WhatsApp us at +65 8298 9369.
Reservation & Enquiry
Book a table via TableCheck, WhatsApp or SMS to 9168 2639 or email us at [email protected].
Advanced reservation is required.
Dress code: Smart casual.
Restaurant/Cancellation Policy
To maintain the quality of our fresh ingredients that are directly procured from Japan, we seek your understanding that there will be a deposit of $100 (Lunch & Dinner) per guest for reservations, which will only be on hold for authorisation purposes. Deposits will be released 14-31 working days from the date of dine-in. In the event of no-show, a change of date, or cancellations within 72 hours of the reservation, the deposit will be forfeited.
Dietary Requests
We seek your kind understanding that seafood, shellfish and soy are predominant ingredients in all our meals. We regret to inform you that we will be unable to provide gluten-free, vegetarian / vegan meals or non-seafood options. For any other dietary requests, please inform us at the point of your reservation. Thank you.
Location
OUE Downtown Gallery 1 #01-09/10
6A Shenton Way, Singapore 068815 (Nearest parking: Basement)
Our kappo-style omakase restaurant is conveniently located just 8 minutes on foot from Tanjong Pagar MRT Station.
Opening Hours
Tuesdays to Saturdays
12:00 p.m. to 2:30 p.m. (last seating 12:45 p.m.)
7:00 p.m. to 10:30 p.m. (last seating 7:45 p.m.)
Closed every Sunday, Monday and Public Holidays
Monday Special Group Reservations
We open specially on Mondays for group reservation with 7 or more guests. Please contact us to arrange your event.