Pictured: Sakura Masu 桜鱒
Cherry Trout l Kohlrabi Pickles l Fermented Kumquat Sauce l Dill Oil
As winter recedes and the season turns toward spring, the landscape begins its gradual return to life.
It is a moment defined by transition—by the subtle reappearance of freshness, lightness, and movement.
Celebrating Spring and the Quiet Awakening of Nature
The Spring Menu at Loca Niru is shaped by this sense of awakening, guided by the produce emerging during the seasonal shift into spring.
Drawing on Japanese ingredients such as cherry trout, bamboo shoots, Japanese pen shell, and white strawberries—paired with Southeast Asian herbs, citrus and aromatics—Executive Chef Shusuke Kubota expresses the lightness and clarity associated with this time of renewal, reflecting a refined take on modern Japanese cuisine in Singapore.
The result is an 8-course tasting menu, available from 16 April to 15 July 2026 at $298++ per guest, that presents a thoughtful journey inspired by the gentle transition of the season.
A Closer Look at What’s on the Menu
Among the opening highlights is the Hassun, where Japanese tairagai, or pen shell, dressed with strawberry gazpacho jelly and white strawberry vinegar sits alongside wagyu tartare layered with spring burdock and nasturtium capers. Completing the trio is a chicken wing stuffed with bamboo shoots, sansho leaves, and chicken farce, finished with green chili padi and salted yogurt.
The journey continues with Sakura Masu, cherry trout prepared mi-cuit to preserve its translucent sweetness. It is complemented by kohlrabi pickles, fermented kumquat sauce and dill oil—an expression that captures the clarity and lift of early spring, and a reflection of Chef Shusuke’s ongoing dialogue between Japanese seasonality and Southeast Asian aromatics.
The experience draws to a gentle close with Muskmelon & Lemon Verbena, a delicate composition of fresh muskmelon, yogurt mousse, and melon and yuzu citrus sorbet, finished with a butterfly-shaped lemon verbena tuile. Light and softly fragrant, it offers a bright, refreshing moment that encapsulates the renewal of spring.
For a closer look at the full Spring Menu and its evolving expressions, click here to discover each course and the story behind it.
A Season Worth Booking For
The Spring Menu at Loca Niru is a thoughtful expression of the season, built around clarity, balance, and experience.
Step into the season and experience Loca Niru’s Spring Menu for a limited time only from 16 April to 15 July. Reserve your table today.