Rizu’s New Menu Offers Delightful Surprises

More than 10 months after it first opened at Duxton Hill, modern Japanese restaurant Rizu has unveiled a revamped interior, and a new omakase menu that is better than before.

We recall experiencing a few hits and misses when we first visited—as with most new restaurants as they sometimes stumble because they try so hard to impress. But with the new menu, it seems like Rizu has finally found its footing.

The sky blues and earthy browns at Rizu

To offer some context, the 38-seater space is opened by Hisamizu Takahashi, who formerly spent more than a decade in pharmaceuticals, working for internationally renowned industry giant Takeda, before deciding to pursue his lifelong passion of running a restaurant that offers an elevated Japanese dining experience. Although Hisamizu doesn’t come from a culinary background, he remains heavily involved in all aspects of the establishment, from running the daily operations to working with chef to curate the food and beverage menu.

The kitchen is helmed by head chef Noboru Shimohigashi, who has a strong passion for French fusion Japanese cuisine and has worked at various Michelin-starred restaurants in Japan and Singapore including Ryuzu and Béni. For the new eight-course tasting menu, chef Noboru has curated a stunning selection of dishes brimming with flavours and plated with the precision of a kaiseki chef.

Amadai tilefish

Our appetiser of cauliflower puree served with caviar and fresh tongues of uni was extravagant and made a strong first impression. Next, the fresh sashimi, especially the botan ebi was simple but exceptional, boasting a pleasant firm bite and its freshness apparent in its sweet flavour. A notable dish that displays chef Noboru’s deft skills is the amadai tilefish, prepared with scales on. The texture of the delicate crispy skin against the soft buttery flesh was flawless and exquisite. For those craving meat, the perfectly seared snow aged wagyu beef served with black garlic and burdock will hit the spot. A donabe or claypot of rice cooked in a flavourful broth, topped with uni, made a satisfying end to our meal.

Donabe or claypot of Crab cooked with rice in a flavourful broth

We recommend going for the wine and sake pairing ($108 for six kinds of wine and sake), showcasing a stellar line-up of lesser-known offerings like the barrel matured sake from Azumaichi Koshu Wood, sakes from Gochouda Shuzo, and wines from Gigondas. While the sakes and wines taste impeccable on its own, we were impressed by how much thought goes behind the pairing to ensure that the wine or sake brings out the best flavours of each dish.

The dinner omakase is priced at $158 per person.

39 Duxton Hill, Singapore 089617

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