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2024-07-03
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New collaboration between the creative forces behind Michelin one-star Ryota Kappou Modern/Amass Supper Labo (Private Gallery & Supper Club) and Chef Yoshinaga Jinbo of Jinbo Minami Aoyama from Tokyo, a Michelin and 2023 Gault & Millau Guide recommended restaurant. A Nippon Italian centric restaurant with a twist to the Italian culinary heritage. Visited on the second week of its opening.Full house, with the big private room booked out by a large party.Only a la carte menu was available, giving
Visited on the second week of its opening.
Full house, with the big private room booked out by a large party.
Only a la carte menu was available, giving diners flexibility to combine signature dishes of Chef Jinbo with other dishes that they prefer having.
Chef Jinbo is best known for his innovative take on the use of vegetables so I ordered his signature Seasonal Organic Vegetable Smoked Baona Cauda which is a warm salad featuring 36 kinds of vegetables. Each vegetable is prepared in a method that could best accentuate their individual strength.
SEASONAL ORGANIC VEGETABLE SMOKE BAONA CAUDA
$338
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We also ordered Chef Jinbo’s 24 hour heirloom minestrone of pure organic vegetables infusion with no water added. It was more watery than I expected but the flavours were on point and the underlying vegetables were fresh.
24 HRS HEIRLOOM MINESTRONE
$238
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We then had the server’s recommended Lobster Ricotta Cheese Ravioli with Prawn Oil. The flavour profile and the texture of the ricotta ravioli were on point. The lobster was meaty but apparently not fresh off the market. The usual umami that one would expect from the prawn oil sprinkled atop the emulsified pistachio sauce was lacking.
LOSTER RICOTTA CHESSE RAVIOLI WITH PRAWN OIL
$480
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The server highly recommended the Filetto Di Sooliola Al Limone to us, which was comprised of a wild caught Dover Sole, with Beurre Butter, Sicilian Lemon and Heirloom Potato. The Dover Sole was pan fried to perfection. M likes it a lot. But it was again apparently not fresh off the market. I liked the heirloom potatoes a lot, which the server mentioned were organic and not genetically engineered. It has the perfect amount of earthy and starchy notes that I love.
FILETTO DI SOOLIOLA AL LIMONE
$788
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Lastly, we had the 48 hours aged Hokkaido Aka Ushi Wagyu Sirloin with Salted Rice Malt. The sirloin was tender and juicy and had the right amount of marbling. We were too full to order any dessert.
CITRINO Grilled Wagyu & WILD ITALIAN ARUOULA
$598
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Overall a nice Nippon Italian restaurant at a reasonable price point conveniently located at On Lan Street.
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