At Hakata Mentai Yamaya Kitchen, the specialist’s first Singapore restaurant, the treasured mentaiko takes centre stage in hearty Japanese dishes, rather than served as just a topping – honouring the traditions of its Fukuoka origins.

The Yamaya Rice Set with Mentaiko Condiments for example, showcases the versatility of mentaiko by presenting it in three ways – as a mentaiko mayo, mentaiko sauce and speciality mentaiko in its pure form. This is served with takana (Japanese red mustard) and chicken karaage, and paired with fluffy steamed rice.

In other more modern creations, silky egg drop udon is coated in a mentaiko sauce, while a cheese-baked udon is topped with rich mentaiko cream. 

In each of these dishes, the renowned Yamaya mentaiko, crafted and air-flown direct from Japan, is used. To preserve its exceptional quality and authentic character, each batch of mentaiko begins with carefully selected roe, seasoned in Japan before it makes its journey to Singapore.

Steeped in tradition

While mentaiko is not unfamiliar to the local palate, Yamaya’s version, the brainchild of founder Hideo Yamamoto, who wanted to bring the taste of Hakata-style mentaiko to the world, is unlike the standard variety in Singapore that many are accustomed to.

Carefully prepared by salting and marinating Alaskan pollock roe for 168 hours, Yamaya’s mentaiko is infused with a spicy kick, and boasts more robust flavours compared to its milder counterparts. 

The secret lies in its signature marinade, or takumi tare, a blend of rausu kelp, chilli peppers, sake from famed Fukuoka brewery, Kitaya, and Kyushu-grown yuzu, which gives the mentaiko the perfect ...