At iKKA GOYO, we are always particular about our cuisine, cooking ingredients and tableware. A dish that has been completed with OGON DASHI (golden broth), which has never been experienced before, based on the purchase of seasonal cooking ingredients from all over Japan, the heating that brings out the potential of the carefully selected materials, and the exquisite seasoning, becomes a piece of art by harmonizing with the best tableware.
An elegant space in SUKIYA-ZUKURI (SUKIYA style of building). SUKIYA-ZUKURI (SUKIYA style of building) is a space that emphasizes “WABI-SABI (beauty in sadness),” which leads us to the atmosphere of a Japanese tea room. Particularity of TAKUMI about each item. We have the counter made from over 100-year-old YOSHINO cypress which is carefully made by technique of TAKUMI (craftsmen), the wickerwork ceiling made using traditional Japanese technique of TAKUMI (craftsmen), and the masterpiece of calligrapher, Ms. Reiko Kai. Please come and experience these special interiors.
Over 20 years, he has devoted himself to Japanese cuisine.
In 2016 and 2021, he won four Michelin stars at "HYAKURAKUSO" (Ishikawa Prefecture), where he shows his skills as director, executive chef. Chef Sakamoto was driven by his strong desire to let people all over the world know the true charm of Japanese food and culture. After he trained at the famous sushi restaurant "SUSHI ARAI" in Ginza and "NARUSE", a famous tempura restaurant where reservations are the hardest to get in Japan, he is fully prepared to open a flower of iKKA GOYO in the center of Asia called Singapore.
115 Amoy Street, #01-04, Singapore 069935