Hidden gem on Tras Street: An omakase experience at Terra
Expect the unexpected
Tucked away unassumingly within the long shophouse strip at Tras Street is an epicurean gem that's pretty much this neighbourhood's best kept secret. A fusion Tokyo-Italian restaurant, Terra is the brainchild of chef-owner Seita Nakahara, formerly of Enoteca L'Operetta, whose specialisation lies in Italian cuisine made with fresh ingredients native to Japan. Echoing a cosy ambiance with an intimate table setting, Terra's atmosphere beckons diners with the promise of a satisfying gastronomical experience once you step in.
The highlight at Terra? The five-course omakase set crafted by Nakahara. It is a smorgasbord of flavours meticulously created to reflect Terra's philosophy: Inventive dishes that balance a harmony of subtle Japanese seasoning with the flair of Italian cooking techniques.
From now till the end of February, Nakahara's omakase set utilises unique ingredients harvested from the winter season, one of which is the sea urchin pasta with its savoury homemade stock of lobster, prawn, and crab touched with a hint of tangy yuzu. The sea urchin is sourced directly from Hokkaido, and its freshness and texture melds wonderfully with the flavourful broth.
Another delectable dish (and the personal comfort food of Nakahara) is the acqua pazza, an Italian seafood soup featuring poached white fish and a generous helping of clams steeped in a vegetable broth fragranced with saffron. Simultaneously mellow and wholesome, it whets both the appetite and the olfactory senses, bidding you to keep spooning till the last drop.
Rounding up the omakase menu is a hearty portion of pork reared by Mr. Yoshioka, a Japanese farmer in Spain who Nakahara met during his travels. Chargrilled to perfection then flavourfully smoked, the tender morsels of pork are topped with mushrooms and a handmade sundried tomato sauce.
Wine pairings, helmed by in-house sommelier Sho, can be had at $88 to complete your omakase experience.
Terra. 54 Tras Street. Tel: 6221 5159
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