IMAMURA - IMAMURA

Maybe all the 5 star reviews was shill of restaurant... It is really a terrible restaurant

Had my first unpleasant Omakase experience ! Totally ruined my mood.. the food are so so .. The service is the worse..if you want to spend $480+ per person to go there see the manager show face to you , it’s the best restaurant I recommend

went once and it's safe to say I won't come back again. It feels like it's trying really hard to be a Japanese fine dining restaurant, but the service, atmosphere and quality don't meet the standard at all.

This was quite a culinary experience end to end. From the time you alight from your car, to the walk up towards the restaurant, the immersion into the building and toilet facade, drinks, and the shiso wine palette cleanser. Throughout the entire night, Chef Imamura was patiently telling his story. He explained the different creations him and his team did, the origins of every little ingredient and utensils used, and the links to Japanese traditions. He's quite a visual artist himself, taking every intricacy with much attention. That said, who uses sake cups that are 250 years old?! Who puts out 6 variations of chopsticks from different trees and finishings, for guests to choose from?! Chef does. Sitting around the kitchen, also made the omakase experience feel very much like a performance, one that you'll want to watch throughout the entire meal. Food quality was pretty out of this world. This was probably the first omakase that I've been to in Singapore, that emphasized this much in having so many variations of cooking processes. You get fresh ingredients everywhere else, but fresh ingredients coupled with cooking methods, is quite a combo. Sam and team were also very hospitable in ensuring the guests had a pleasant evening. Very humble, very approachable, and sometimes jokes to lighten the atmosphere. Funny how small the f&b scene is in Singapore, as we recognized him from his previous employer. Knowledgeable about his chopsticks too. Overall, funny how initially we were a little hesitant, seeing the slow traction and having so few reviews on Google Maps. That said, having tried it, Imamura is super worth the experience, especially for celebrations. Make sure to get hold of your reservations the day it's released, as they do run out quite quickly, especially larger groups. Message them for more information.

Possibly the most competent Washoku restaurant here at the moment, as it delivers the  ‘complete dining experience' : excellent cooking, mindful & attentive service, tranquil serene environment, engaging diners with culinary theatrics and farm to table education of the produce. Once seated, will notice 5 small plates of salts on the counter.  Chef Imamura, fluent in English, explained the various salts and his intention to pair produce and salt from same prefecture. Asked how many kind of salts are there in Japan, he replied at least 50. Next he would jumpstart your omotenashi experience serving his home-made aperitif, shiso-wine, in antique cups of 300-year-old from his personal collection. Next the amuse bouche, an upfront flash-steaming of the ika within five seconds, by extinguishing hot binchotan with water in his custom-made donabe to maintain the ika soft exterior while retaining the internal sweetness and crunchy texture. Talking about precision and attention to details … in seconds. Later in the middle of the courses, you would hear him reminding his sou-chef a particular dish was to be dwelled for another 10 seconds! After all the mid-courses consisting of sea produce, he salt-baked an onion which has all its internal layers laboriously interlaid with bonito flakes to prep the palate for the next beef course. What an effort! He reinterpreted the way of beef sukiyaki.  Instead of usual simmering the meat in a soup of soy-sauce, mirin & sake, he slow cooks the Mizusako Kagoshima Wagyu on a 60 Deg C  stone-slab (verified the surface temperature with an industrial IR thermometer) then used an ancient iron (with hot binchotan) to press a sake clad cloth onto the wagyu surface to transfer the essence of the sake.  Wow! Then the gohan course - ‘Double Truffle’ Rice.  The rice was soaked and cooked with truffle dashi to infuse an earthy flavour.  Once cooked, he opened the donabe near the diners, and generously shaved a huge portion of truffle covering the rice unleashing aroma to drift and linger.  Chef even planned using a slightly firmer Nanatsuboshi rice so that diners would chew just slightly longer helping to release truffle flavour within. Wow! The fun continued with desserts, starting with a whimsical flat-cotton-candy, ice-cream with ancient 1000-year-old kind of cheese, So 蘇, followed with fruits and finally closing the enjoyable 2.5 hours dinner with matcha & sweets. One last positive note, mid-course there was a change of the cider chopsticks. As part of sustainability effort, Imamura collects all used chopsticks and sent to a local furniture-maker to be recycled as their raw materials. Imamura could be setting the benchmark for the rest of Japanese Cuisine restaurants ( in Sg) to catch up.

Was invited here for dinner. Very enjoyable experience and the chef Imamura-san takes his time to explain each course and conduct the preparations before the guests. For first time diners the menu will be the ‘Signature’ dishes which is different from second time diners. We had the newer menu it was my hosts second meal there. The highlight is the Gohan which the chef layered a thick coat of truffle shavings. Dessert of the white peaches in three styles was delightful.

Really good. Love the food. Chef's friendly and shares about where he source the food and each dish is carefully crafted right in front of you. Flavours are balance and pays respect to the ingredients and the ingredients express the "terroir". Happy to find a really good Omakase and it's one of those despite the premium price you'll feel it's well worth it.

Definitely one of my very best Japanese fine dining experiences ever. The highest quality of produce, impeccable cooking skills from Chef Imamura, perfect blending of flavours and tastes. Combination of artistry and technical wizardry. When you count all the ingredients used, the price does not seem so high anymore.