You may have seen photos of the ‘sushi staircase’. Basically, a wooden flight of stairs with six nigiri sushi placed on each step. That ingenious creation belongs to Takeshi-san, the latest contender in Singapore’s Japanese Cuisine which conveniently located a street away from Holland Village MRT Station.

Stairway to Heaven?

sushi staircase, takeshi-san review

If you’re an avid Reddit user on r/mildlyinteresting, you might be familiar with stories of isolated stairs in the woods. Realists will view them as foundations of long-lost settlements. Meanwhile, the sinister side of the story claims them as portals to hell.

It’s hard to know, as few have ever dared climbed the staircases, with most who say they encountered them reporting feeling unnerved, unwelcome or even nauseous in their presence, leading them to flee.

Marta Jary, Mamma Mia

But what self-control do I have to stop me from climbing up these mysterious flights of stairs, especially when Takeshi-san has conveniently placed sushi on top. (Now I know why Jerry falls for Tom’s traps so easily)

sushi staircase, takeshi-san sushi

I’m sure we can all agree the presentation for this is top-notch. Their Sushi Kaiden Set includes Nigiri Set (S$15), Salmon Set (S$18), Kaidan Basic Set (S$18), and the Aburi Mentai Set (S$22). Some of my favourites include the Uni and Ikura Gunkan, and Hokkaido Hotate nigiri. Takeshi-san’s scallops are one of the plumpest I’ve seen, with traces of sweetness laced in the meat. Of course, everybody’s favourite Salmon Mentaiko Nigiri is on the table as well.

Fusion Dishes

scallop pasta, mentaiko pasta

The Scallop Pasta (S$24) may resemble angel hair, but its springy texture reminded me of Chinese egg noodles. It was tossed in a light coating of mentaiko sauce, giving it subtle traces of umami. The flavour is perfect for those who detest the richness and overwhelming taste of mentaiko. The scallops took the throne with its impressive size and beautiful sear which bestowed a smoky aroma upon the gems of the sea. Additionally, it was perfectly cooked. Neither was it too raw nor dry.

cheesy udon with a5 wagyu beef

The A5 Wagyu Truffle Inaniwa Udon (S$32) might confuse you with its linguine shape. But, Inaniwa Udon is just a different type of udon imported from the Akita prefecture in Japan. Essentially, it has the same texture to the thicker, square-cut udon that we’re familiar with, just with less chew since it’s thinner. But, let’s be real. With the A5 Wagyu Beef at the edge of the plate, would your focus really be on the shape of the noodles?

Aesthetic wise, it was a let-down. It looked slightly overcooked, and there wasn’t that nice golden brown crust on it. Guess what? It was still melt-in-the-mouth. Furthermore, perhaps it was due to its lighter flavours, it paired well with the decadent cheese udon that was embellished with light shavings of truffle and halved cherry tomatoes.

Carpaccio – Thin or Thick?

salmon carpaccio

Normally, a carpaccio is served as an appetizer but I chose not to talk about the Salmon Carpaccio (S$12) at the start because I was conflicted. The sauce was beautifully concocted, umami, tangy. But, the slices of salmon was slightly too thick to be a legitimate carpaccio (although some may demand even chunkier slices). Not that it really mattered, since the sauce was more or less infused into the salmon. 

Verdict

$15- $22 for 6 pieces of sushi, inclusive of the sushi staircase was a worthy purchase, in my opinion. Because while you might be paying a little extra for the gimmick, the sushi did taste good nonetheless.

However, personally, I thought that the stars of the meal were the cooked food, namely the Wagyu Udon and Scallop Pasta. Takeshi-San has quite an extensive menu and I see a lot of potential in their other cooked food.

Location: 38 Lor Mambong, Singapore 277694
Tel: +65 8875 1515
Opening hours: 11:30am–3pm, 5:30–10pm

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*This article was written in collaboration with Takeshi-San

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