On the top floor of Funan lies Noka, a peaceful oasis that is flanked by a lush rooftop garden by Edible Garden City. It is the Spa Esprit Group's first foray into Japanese dining, now with chef Ryosuke Deguchi leading the charge. The suave chef previously cut his teeth at renowned two and three-Michelin-starred restaurants in Kyoto before arriving in Singapore.
Deguchi is one to reimagine his traditional kaiseki roots with modern ideas and techniques. Going with the flow of seasonality, he is set to unveil fresh new dining experiences that are both inclusive and non-intimidating. Lunch is priced at $120 while the dinner tasting menu goes for $200. Sake pairings are also available at a cost of $75 and $125 respectively.
From pickling and grilling to even deep frying, expect a myriad of techniques showcased to accentuate flavours from fresh seafood. Fish remains Deguchi’s forte with exquisite treatment displayed on dishes that highlight elegantly grilled anago (saltwater eel), gently seared irizake (cutlass fish) and crunchy fried ayu (sweetfish). The farm-to-table approach is also evident on each plate, as the restaurant uses 80 percent of its vegetable produce harvested from the rooftop garden outside.
Other highlights from the summer menu include the ochazuke where smoke-kissed iwashi (sardine) lays on a bed of rice from Niigata prefecture mixed with umeboshi (pickled plum) and red shiso. For dinner, guests are also treated to melt-in-your-mouth slices of A5 Japanese Wagyu slathered in sukiyaki sauce alongside textures of black garlic puree and crispy pearl oyster mushrooms.
The 20-seater glass-walled dining room comes with a zen-inducing ceiling decked out in white paper umbrellas. And while the restaurant is airy and inviting, it also maintains a sense of privacy through the clever use of the Shoji (wood latticework room dividers) to keep away prying eyes from neighbouring tables – making it an ideal spot for intimate dates and important business meetings.
