The Plate • Fresh ingredients, carefully prepared: a good meal
Under 50 SGD
The food is Italian so don't get confused by the 'Tokyo-Italian' strapline - it refers to the two countries' shared respect for seasonal ingredients. To fully experience the considerable skills of Tokyo-born chef-owner Seita Nakahara it's best to have his 'omakase' menu which may include his homemade bottarga with Hokkaido sea urchin and spaghetti, or roasted scallops with vegetables. The dining room is equally pleasing on the eye.
- Private dining rooms