Dozo - Fine Modern Japanese



When B & L invited us to Dozo, I wasn't quite expected what was to come. Japanese restaurants in Singapore usually look the same with their tatami mats, water features and Japanese paintings and writings hanging on the walls. Dozo only kept the water features similarities. Other then that, the newly-opened modern fine-dining Dozo, is furnished with strong European fine-dining influence and floor to ceiling dark and simple finishing.

There are no less then 5 private dining areas, either separated by sliding wooden doors, or simple partitions to create private cosiness shared with the general romantic ambience. What I would describe as one of the most perfect perfect private dining experiences.

The food served from Dozo's kitchen is more fusion then the purported "Fine Modern Japanese" inked on their website. There are surely European, French and Italian influences peppered across their 6-course degustation menu. For those who prefer simplicity, focusing more on their dining dates then deciding on what to eat, there is only 1 menu - the degustation menu. But for those who like to be fussy within limitations, there's at least 4 items to choose from within each of the six courses, so mix and match your own set dinner for the absolutely sweet price of $58.80 per person.

Dinner starts with a refreshing mango shooter and a trio of amuse boche.
The platter cradled a smoked salmon with a dollop of fresh cream, a scallop on asparagus and foie gras on a tiny toast. Yan, our head waiter for the evening advised us to start from the middle and work our way outwards. The scallop was fresh but my favourite was the salmon. Interesting to find whipped cream among any kind of food whatsoever, but the textures and the combination of flavours worked.

Our appetizer and side dishes were a plethora of colours and flavours, a mixture of sea and farm, a fusion of Jap and French! We had the Tataki beef cappacio, Giant king crab claw, smoked duck breast with the sweetest frozen cranberry vanetta, escargots with yuzu butter and garlic, soft shell crab tempura and chawamusi with scallop and foie gras and caviar.

The beef cappacio came along with a hollow spring roll "rocket" wrapped within and the Asian fusion made my appetiser a 'crisp' to enjoy. The duck breast had a pleasant smoky flavour to pair with the sweet berry compote. The escargot and chawamushi were pleasantly predictable. And the tempura was crispy and light, no hint of oiliness, just how good tempura should be done.

What I really liked best was the small but sizable portions everything came in. When the forks started poking all across the table, there was more then enough to serve as tasting portions, but not too much that each dish became overpowering.

Next course was soup. Between miso, beef consomme, seafood and mushroom with truffle, only 2 options appealed for the four of 4. So we had the seafood bisque and the mushroom and truffle (naturally!). The seafood bisque was a rich broth and the mushroom with truffle was hearty.

By this time of dinner, I was already beyond terribly stuffed. But as our beef tenderloins and lamb shank took their places, I found myself willingly releasing the grip on the growing paunch and greedily reaching for my fork.

The braised lamb shank came in a cup and was served with some bread and sweet potato croquette. Though pretty daunting, the meat came off quite easily and was rather tender. The herb sauce was also really palatable. But the star was the show was the signature beef tenderloin served in a granite hot stone.

I presume more a gimmick then of actual practical use because a hot stone and a slab of tenderloin on a 'pu-ye' just screamed "Pepper Lunch!!" to me. According to Yan, the leaf is essential to get that smoky flavour and we had to constantly flip the beef around to ensure it didn't become overcooked.

I ripped into each red and juicy slice well before they got to the stage of well done. This cow died for a most worthy cause.

And too quickly, it was time for dessert. We took the liberty of ordering quite extensively since there were so many of us. We went from the light green tea creme brulee, to the contrasting rich yam cake with ice cream, the must-order chocolate lava cake to the signature cheesecake from the reputed Hilton chef.

We sampled, and they were all decent. The creme brulee and chocolate cake in particular deserves second chances, the others I probably will give a miss. We would strongly recommend you bring more then a date to this place. Maybe bring the whole extended family, that way, you won't be torn across choices and get to try everything in just one sitting.

And as we wine down the evening and our stomachs, the set dinner concludes with a refreshing pot of tea of your choice. Another cute gimmick as it petite pots, of refreshing iced or hot fruit teas are distributed.

For the unabashed price of $58.50++, Dozo has hit the nail perfectly on it's head for a fanciful 7-course dinner with tranquil cosy ambience and enjoyable food. To have several uber-chic private rooms to sit 7 to 10 persons was a brilliant business idea. The very pleasant demeanor and patient smiles of the wait staff is reason enough to experience and warrant a second visit.

Dozo#02-02/03 Valley Point Shopping Centre

491 River Valley Road Singapore 248371

Tel: 6838 6966

http://www.dozo.com.sg/

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