Previously at Niigata City X Lewin Terrace event, we were extremely satisfied with the yummilicious dishes. With much anticipation, we attended another Niigata City event organised by Oishii magazine at Ristorante Takada. The key ingredients for this event were the Niitaka Pear and Okesa Persimmon.
Chef Takada greeting us and introducing his dishes for the Niigata City collaboration.
Left is the Niitaka Pear which can grow up to 1kg! This is a hybrid of ‘Chojuro’ and ‘Amanogawa’ pears, and named after the Niitaka Mountain which was the highest one in Japan at that time (Currently known as Yushan or Jade Mountain in Taiwan)
Right is the Okesa Persimmon which is seedless and juicy. It was used in one of the dishes below. Scroll down to find out!
Tartar of Japanese amberjack with olive soil
Marinated Botan Prawn with Niitaka Pear
Flat fish and Edible chrysanthemum Kakinomoto Mille-feuille
It felt like I was having rainbow on my plate! What a colourful dish! Niitaka Pear is really sweet and I wish I have more of it! It was plated with the Botan Prawn to make it resemble sushi. Whereas the Japanese amberjack was chopped up and assembled like a pot filled with olive soil and a tiny sprout. Last but not least, the flat fish wrap was chewy and I love how the Ikura burst in your mouth with every chew.
Fritto sper squid with Black Aioli sauce
Ovenbaked Turban shell in garlic butter
Though the squid was deep fried but it is not greasy at all. Dip it with the Black Aioli sauce and the taste is umamilicious. Speared out the Sazae from it’s shell, you will find it dripping with aromatic garlic butter. Lightly chew on both pieces and you will find its flavour slowly oozing out.
Risotto with Snow Crab Kensayaki style
Koshihikari Rice; Red Miso
Once again Niigata’s famous Koshihikari rice was featured and is made into risotto filled with Snow Crab bits. It was topped with gingered foam which compliments the red miso broth that was later poured in.
Roasted Goosefish Lardellato
Sauteed Blackthroat Seaperch
Goosefish is not commonly found in most menu. Thus, this is the first time I tried it and I really like it. Love it to be exact. It is the most “al dente” fish ever. Even the skin has a slight chew to it. Beautifully roasted. On the other hand, the Seaperch has a different texture. Moist and soft.
Okesa Persimmon Tiramisu
Finally our star of the day came out. Persimmon were cubed into small pieces and decked on top of the Tiramisu. However, this is not the complete version of the Dessert.
It was later on snowed with liquid nitrogen-treated cream. Just like the Niitaka Pear, we could not get enough of the Okesa Persimmon. It is sweet and juicy. A perfect way to end the lunch course. The dishes will be served from now till 30th October. Do not miss the chance to taste Niigata City’s delicious produce done by Chef Takada.
Niigata City Food Fair @ RISTORANTE TAKADA
The special appetizer “Fritto sper squid with Black Aioli sauce” and dessert “Okesa Persimmon Tiramisu” will be served as a choices in a course menu.
Date: 20th October – 30th October
Tuesday to Sunday
Lunch 12pm – 2pm (LO) S$40++~
Dinner 6pm – 10pm (LO) S$58++~
Address: Alexis Condominium, 356 Alexandra Road #01-07, Singapore 159948
A la Carte menu
Fritto sper squid with Black Aioli sauce : S$30++
Okesa Persimmon Tiramisu : S$17++