An Ode to Premium Japanese Produce: Mikuni Launches New (原点), Genten Menu

Curated by Executive Chef Keisuke Uno, Mikuni introduces a new à la carte menu. Aptly named Genten (Japanese for origin), this menu takes diners on a culinary journey through the rich history and culture of Japanese cuisine. Chef Keisuke’s deeply personal menu showcases premium, hard-to-find ingredients sourced directly from Japan and is meticulously prepared using traditional Japanese cooking techniques.

A5 Ohmi Beef Dashi Shabu Shabu Hotpot

The Genten menu is centred around the live Sushi and Teppanyaki stations and offers a range of dishes that celebrate pristine produce. The experience begins with a selection of Assorted Sashimi, featuring the finest Chef’s choice of 7 seasonal Sashimi, plated with light and refreshing Springtime flavours such as Shogoin radish and ponzu. For seafood lovers, Mikuni’s Signature Hokkaido Sea Urchin, Snow Crab and Scallop is a must-try.

Signature Hokkaido Seafood – Sea Urchin, Snow Crab, Scallop

The Teppanyaki section features Chef Keisuke’s personal favourite, Japanese Tender Abalone. This dish is made using well-loved Hokkaido abalone, steamed whole in a bath of premium Japanese Akumochizake sake, finished on the Teppan, and served with an abalone liver sauce.

Wagyu beef lovers can rejoice with a dedicated section of the menu featuring selective cuts, including the Shabu Shabu Hot Pot, which features A5 Ohmi Sirloin and carefully sourced vegetables, served alongside an individual hot pot of house-made premium bonito dashi.

Japanese Tender Abalone with Liver Sauce

To complete the experience, guests can indulge in nostalgic desserts finished tableside, such as the Saikyo Miso Infused Cheesecake or the Black Sesame Blanc Manger.

Available for lunch and dinner from Monday to Saturday, the Genten menu offers a unique and exquisite dining experience. Book your table today by calling +65 6431 6156 or emailing dining.singapore@fairmont.com.

Grilled Scallop

Wagyu

Saikyo Miso Cheesecake