The place Located at Resorts World Sentosa, If a is a Japanese restaurant that has been around for a few years, but it wasn’t until recently that I finally checked out. The 50-seat restaurant is divided into counters and a main dining room, and it’s the brainchild of chef Hal Yamashita, a native of Kobe. Chef Hal Yamashita is the creator of “Nouvelle Japanese”, a fusion culinary art that pays tribute to the marriage of the best ingredients.
The restaurant’s ambience is causal, with an L-shaped counter, a main dining room, and a semi-private room mostly adorned with wooden furniture.
The food Besides the Omakase menu, Syun also offers an a la carte menu that features sushi, sashimi, and cuts of meat freshly imported from Japan.
I had the Australian Black Truffle Omakase Chef (S$328), a seasonal menu available from July 7 to August 31, 2022, where all dishes are accompanied by truffles. There is also an optional S$88 sake pairing.
The first lesson is Kagoshima A4 Wagyu Beef Rolled Sea Urchin garnished with truffle. Served with yuzu shoyu underneath, the flavors are full of umami as the sea urchin and wagyu beef are well balanced. Great marbling of the beef here too, with a very fresh and bright sea urchin flavor too.
The second lesson is Syun-style caprese, which is a Japanese fruit tomato from Kochi prefecture and Burrata cheese. Topped with a few chunks of black truffle, it’s quite rich and creamy from the cheese, which is balanced by the refreshing bit of the tomatoes.
The next step is the New Zealand Salmon Tartare, where fresh sashimi is drizzled with truffle oil and topped with truffle shavings. I find the truffle here to be a bit excessive as it masks the freshness of the salmon itself. That said, it’s definitely a generous helping of truffles if that’s what you like.
The meal then passed to Pan-fried Hokkaido scallop and Shishito Pepper with Truffle Mentaiko Sauce. Not really a surprise here in terms of flavor, I quite like the Mentaiko sauce.
The next lesson is Chawan-Mushi Truffle and Foie Grasaccompanied by large slices of foie gras inside.
The carbohydrate dish on the menu is the Udon Inaniwa at Carbonara with Jamon Iberian. You get chunks of truffle shavings on top of the udon, which isn’t too creamy. I love the silky smooth texture of the Japanese udon here.
The main course is the Roasted Kagoshima A4 Wagyu Sukiyaki with truffle sauce. You get very well marbled and succulent beef here that is smoked over charcoal, where the flavor of the meat is also quite oily. The mashed potatoes sit under the beef, and that truffle sauce isn’t too rich and just right.
The last savory dish is the Sushi Nigiri selected by the chef (2pcs), where I was served Tuna and Flounder garnished with small pieces of truffle. Plaice fish is lightly seared, so you get a oilier texture and richer flavor than tuna.
For dessert, the menu offers the Mitarashi Mochi with Trufflewhere I think truffle has no place with mochi.
Getting mad The interior of the restaurant looks dated and the main dining room can be a bit noisy due to the layout.
Will I come back? Syun is one of RWS’ few Japanese dining options if you’re looking for a more upscale restaurant here. Although the seasonal truffle menu is interesting, I find some dishes less compatible with truffles.
Make your reservations instantly at Syun here.
This was an invitational tasting, although all opinions expressed are our own.
taste bud: 3.5/5
Hole in the pocket: 4.5/5
Overall experience: 3.5/5
Party Walk, Resorts World Sentosa
Tel: +65 6577 6867 / +65 6577 6688
Wednesday to Sunday: 12 p.m. to 3 p.m.; 6 p.m. to 10:30 p.m.
Closed Monday & Tuesday
Car park B1 East
Rated by The Ranter