Masa Saito Innovative

Dining at Masa Saito was an experience that went beyond just enjoying a meal. Helmed by Japanese Chef Masanao Saito, this innovative restaurant offers diners a front row seat to the culinary artistry through its live counter seating, where every movement, aroma and sound becomes part of the dining experience.

The entrance to Masa Saito Innovative, where an exclusive Japanese dining experience awaits.

What makes the experience even more intriguing is the chef's dedication to using the freshest seasonal ingredients to create dishes that reflect his creativity, experience and exceptional skills. With the menu changing according to ingredient availability and new creations introduced every few days, each visit promises something different to discover.

A glimpse of the elegant dining interior at Masa Saito Innovative, with a well-stocked wine display and a welcoming counter dining atmosphere.

We opted for the Signature 7-Course Seasonal Menu at S$250+ per person, looking forward to an intimate dining experience filled with seasonal flavours and culinary surprises.

Do note that the menu is subject to change depending on ingredient availability.

The open kitchen and spacious counter seating at Masa Saito Innovative, where culinary artistry unfolds right before the diners.

Alongside our 7-course seasonal menu, we also ordered a couple of refreshing drinks to complement the dining experience. Served over ice and garnished with vibrant edible flowers, they looked just as inviting as they tasted.

Chardonnay White Grape Juice & Homemade Swedish Lemonade - $8 Each

The open wood-fired grill was an unexpected and interesting feature of the restaurant. Having a traditional burning hearth integrated into a modern dining concept added a rustic charm and made the culinary experience even more intriguing.

An open wood-fired grill bringing rustic charm to the modern dining experience at Masa Saito Innovative.

The first course arrived with a tranquil Japanese garden inspired presentation, creating a calming and therapeutic feel. The Snow Crab Tart featured a delicate potato tartlet topped with snow crab, vibrant orange roe and pea tendrils, beautifully arranged on natural stones for an elegant start to the meal.

Snowcrab Tart 

The second course was aesthetically pleasing, featuring brioche topped with seasonal ingredients and beautifully garnished with caviar and edible flowers. Presented in a transparent box with a wood-inspired base, the artistic plating created such a unique vibe that I simply loved!

Beautifully presented brioche topped with seasonal ingredients, caviar and edible flowers at Masa Saito Innovative.

The third course was Hokkaido Uni with cold capellini, accompanied by ikura, oba leaf, shio kombu and chives. I swear this was the best Uni I have ever tasted! It was sweet, fresh, creamy and luscious, with a delicate fruity aroma rather than the usual strong seafood taste. Every mouthful was such a delight!

Hokkai Do Uni

The next course featured Nagoya Cochin with Ginkgo and Yuzu Kosho. The beautifully grilled chicken was presented on a rustic ceramic plate, accompanied by delicate garnishes and a vibrant sauce that added a lovely touch of colour to the dish.

Nagoya Cochin

The next course began with a lovely display of assorted mushrooms alongside abalone shells, giving us a hint of the ingredients to come. I thought this was a creative way to introduce the dish, allowing us to appreciate the fresh ingredients before tasting the chef's creation.

A showcase of assorted mushrooms and abalone shells, revealing the key ingredients of the next course.

The abalone and mushroom dish was an absolute yum! The tender-looking abalone was beautifully paired with assorted mushrooms and a rich-looking sauce, bringing together earthy flavours and an elegant presentation. A simple yet satisfying course that made me want another bite!

Abalone

For the main course, diners could choose between Japanese fish or meat. I opted for the Kinmedai (golden eye snapper), served with asari clams and seasonal vegetables. It was a lovely seafood choice to look forward to, showcasing seasonal ingredients in the chef's signature style.

Kinmedai with asari clams and seasonal vegetables at Masa Saito Innovative.

The meat option was the Iberico Pork Presa, served with seasonal vegetables and fond de veau. The pork was beautifully seared with a caramelised exterior and a juicy, slightly pink centre. Finished with a rich veal jus, the dish looked hearty and elegant, making it a tempting alternative to the fish main.

Iberico Pork Presa with seasonal vegetables and fond de veau at Masa Saito Innovative.

The meal came to a sweet ending with the daily gelato and seasonal fruits. Beautifully plated with chocolate elements, delicate edible flowers and a sprinkle of crumbs, the dessert was almost too pretty to eat. A lovely finishing touch to our seasonal dining experience at Masa Saito Innovative.

Daily gelato and seasonal fruits, beautifully presented with chocolate elements and edible flowers.

Masa Saito Innovative offers more than just a meal, with its creative seasonal dishes, artistic presentation and intimate dining atmosphere. With Chef Saito's culinary craftsmanship and ever-changing menu, it is a wonderful choice for celebrating special occasions and creating memorable dining experiences.

Masa Saito Innovative
Location: 6A Shenton Way, 01-04 Downtown Gallery Singapore 068815 (Located beside the escalator at Lobby 1 of OUE Downtown 2)