I may not have a date for Valentine’s Day this year, but what I do have is a fabulous recommendation for you and your boo.
Eager for a new dining experience that’ll sweep them off their feet? Hailing from Tokyo, Japan, is Moss Cross Tokyo, a modern shokado omakase restaurant that specialises in French-Japanese flavours.
This swanky 40-seater restaurant at Capri by Fraser China Square is their first overseas outpost, so you no longer need to travel to Tokyo for this (although I’d make a trip there in a heartbeat).
Each meticulously curated menu features a unique variety of fresh ingredients, ranging from fish to premium meats; vegetables; noodles; and of course, dessert, with prices starting from S$69 and S$128 for lunch and dinner respectively.
But this is not the type of omakase you may be familiar with, in which you sit at the counter and get served directly by the chef — shokado omakase is characterised by high-quality, yet affordable dishes in a relaxed atmosphere, with menu items that change on a seasonal basis.
Although we got to try the S$150 seven-course dinner menu, all menus start with the Shokado-9, a box of nine artfully arranged small bites. There is even a recommended way to enjoy each dish, so as to ensure maximum satisfaction upon taking the last bite.
No two Shokado-9 boxes will ever be the same, hence the “omakase” aspect, but you can expect surprising flavour combinations like octopus, mango, and gochujang; carrot mousse and crab; and roasted wagyu, seaweed sauce, and avocado.
This was followed by a creamy, luscious Hyogo Oyster that’d been poached in an umami-rich kelp broth with camembert mousse, milk foam, and diced raw onions, brightened up by caviar and refreshing yuzu pearls. I don’t mean to be dramatic, but as a big oyster fan, this had me rolling my eyes to the back to my head. It was that good.
If you’re the sort that’s always complaining about the lack of ingredients in chawanmushi, wait till you try the yuzu-scented Molten Crab Chawan-mushi, which sees a base of chicken broth crowned with a seafood bisque emulsion, shredded crab meat and soft lily bulbs.
Although I wasn’t quite used to the mushy texture of the lily bulbs, I couldn’t get enough of how rich and velvety the custard was.
The fourth course — the Hokkaido Tokachi Herb-fed Beef Cutlet — was what I’d been eagerly waiting for.
Not only was the beef perfectly cooked and melt-in-your-mouth tender, but it was also profound in flavour, enveloped in a thin layer of breading with crumbled Parmesan cheese and homemade Worcester sauce on the side. Think gyukatsu, but ten times better.
Honestly, I did not want this moment to end.
But we had to move on to the Poisson (fish course), which has three options to choose from. We tried the Roasted Hirame, a clean-tasting Japanese flatfish with blanched spinach and crunchy sliced almonds, bathed in the star of the show, an unassuming sake beurre blanc (cream sauce) that was simply divine.
Afterwards, the Kyoto Wagyu Sushi arrived, comprising tender wagyu atop red wine-marinated sushi rice, topped off with creamy sea urchin, truffle soy sauce, and a subtle dusting of Middle Eastern spices.
This one-bite wonder was served alongside an intensely concentrated Tsugani (crab) miso soup that hit my dining partner and I with such a strong aroma, we were taken aback for a moment. The first sip was, naturally, out of this world.
Finally, it was time for desserts, and boy were they unique. There are two desserts to choose from, and we recommend going for the Daikon Compote Tiramisu if you’re feeling adventurous.
It comes with actual boiled daikon (yes, you heard that right) adorned with mascarpone cheese, fresh Mikan mandarin wedges, Mikan puree, and a dusting of cacao and Chinese five-spice powder. Now you can eat your vegetables and dessert all in a single bite!
Otherwise, play it saf(er) with the Mizuyokan White Chocolate and Beans Cannelloni with Elderflower Jelly, which will be served with seasonal fruits and a sorbet.
Regardless of which set menu you opt for, you’ll get the option of a wine and sake pairing that I highly recommend — you might just discover a new favourite label!
All things considered, I was blown away by the interplay of flavours and textures showcased in each dish. It made me see French and Japanese cuisine in a whole new light, and I can’t wait to be back.
Eager to embark on this exquisite omakase experience? Reservations can be made here.
For more lifestyle updates like this, subscribe to our Telegram channel at @confirmgood.
Photos by Christabel Tan