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Tuesday, November 10, 2009 at 11:48 AM  Cuisine: Japanese Address: 1 Orchid Country Club Road, #02-02 Driving Range, S(769162) Telephone: 6852 0128 Opening Hours: Tuesday to Sunday 11.45am to 2.30pm (Lunch) 6pm to 10.30pm (Dinner) A niche and upmarket Japanese restaurant in the heartlands is making waves island-wide. Tucked away in the far northern part of our island is a charming Japanese dining concept that is slowly making its mark among businessmen, executives and golfers. Kitagawa Japanese Restaurant, situated in the lovely surrounds of the Orchid Country Club, is pegging itself to be the ‘Best Japanese Restaurant in the North’; and this is no empty promise. Owned by two food lovers, one of whom is an artist, the restaurant’s décor is at once elegant and soothing. A wood flooring and dark wooden furniture lend a certain naturalistic quality to the establishment. Combine this with diffused sunlight coming through windows running on both sides of the restaurant and one would almost feel as if dining with nature is part and parcel of the experience. For golf enthusiasts, choose the side with a clear view of the driving range for added pleasure. Sandy Wong, the artistic half of the partnership, says the idea to develop the concept came at an opportune time when the Club was in the midst of a facelift. Half a million Singaporean dollars in renovation and setup was no small figure to an outfit that is an infant in the food and beverage industry, but the challenge to create a niche and upmarket gathering point at the far corner of the island was too good to be let up. Learning, of course, was part of the fun, shares Wong, who enjoys talking to people, especially the young. “Sometimes, you get different points of views and ideas can crop up just from these conversations,” she adds. With a young but dynamic team on board, ideas for Wong will probably be coming in pretty frequently. Already, Chef Marcus Yan has given innovative touches to the cuisine. Try the Wagyu Yaki—an oh-succulent beef dish served with chockfull of greens such as bamboo shoots, carrots, fried garlic bits and lotus root—and the Teppan Ebi—shrimp done in a sweet-spicy sauce and with small bread chunks to mop it up a la chilli crab manner. Whatever the dish, one can be assured of quality and taste. Chef Marcus, who trained under sushi guru Yoshio Nogawa, is particular about his food. All ingredients are from Japan, flown in thrice a week from Tokyo’s Tsukiji Market and Fukuoka. Have a taste of the Kitagawa Maki and you will understand how fresh ingredients can bring a seemingly simple sushi dish to the next level. To search for more restaurants visit www.yellowpages.com.sg     Pictures credit to Kitagawa Japanese Restaurant Menu prices mentioned in the article maybe subject to changes written by Jacinta Freeman Labels: fresh japanese sashimi, Golf course, Japanese Restaurant, Kitagawa, Orchid Country Club, Sandy Wong
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