Terra Tokyo Italian – Tras Street
Overview
Terra Tokyo Italian is a Michelin-starred establishment that has recently undergone an exciting refresh under Head Chef Shozo Sugano, who trained in Italy for 8 years. The restaurant has unveiled its first-ever à la carte menu alongside an enticing weekday set lunch starting at $45, marking a significant shift in their dining approach.
Dining Concept
The new à la carte format represents a departure from traditional fixed menus, inviting guests to rediscover the soulful artistry of Terra’s Tokyo Italian philosophy. Diners now have the freedom to curate their own experience—whether it’s a simple evening of pasta and wine or a leisurely multi-course meal. This flexibility allows for personalized dining experiences that cater to individual tastes and preferences.
Ambience
While specific ambience details aren’t provided in the review, Terra Tokyo Italian’s Michelin-starred status and refined Japanese-Italian fusion approach suggest an upscale, sophisticated dining environment. The restaurant emphasizes refined and balanced experiences, complemented by an impeccable wine and sake selection curated by Head Sommelier Daisuke Shibuya. The setting appears ideal for special occasions or intimate dinners, blending Japanese finesse with Italian heart.
Complete Menu Analysis
Appetizers
Hokkaido Sweet Shrimp Crudo with Passionfruit and Yoghurt – $28
- Rating: 4.5/5
- Description: Fresh, creamy amaebi artfully paired with passionfruit jelly, diced green apple, yoghurt, and crispy focaccia chips
- Taste Profile: Refreshing balance of sweetness, tang, and texture
- Reviewer’s Notes: The meal begins on a high note with this delicious and satisfying dish
Smoked Salmon with Creamy Hokkaido Potato – $29
- Rating: 4.5/5
- Description: Silky potato espuma gently enveloping smoked salmon, finished with Amur caviar and lemon
- Taste Profile: Savoury and comforting with airy lightness
- Reviewer’s Notes: A must-try! The espuma prevents the dish from feeling too rich or cloying
- Standout Feature: Perfect balance of luxury ingredients with delicate execution
Burrata from Puglia with Fruit Tomatoes – $24
- Rating: 4/5
- Description: Classic burrata and tomato combination
- Taste Profile: Naturally delightful, excellent quality ingredients
- Reviewer’s Notes: More traditional compared to other creative appetizers; safe but tasty option
Pasta
Linguine al Pomo d’Oro – $29
- Rating: 4.2/5
- Description: Tomato-based pasta made with yellow tomatoes (clever pun on “oro” meaning gold), finished with guanciale, salsa verde, and Parmigiano Reggiano chips
- Taste Profile: Simple yet flavourful sauce made with yellow tomatoes, basil, and ricotta cheese
- Special Note: Showcases Chef’s creativity with unexpected ingredient choices
Chitarra ai Hokkaido Sea Urchin – $38
- Description: Creative carbonara interpretation where uni replaces egg yolk and karasumi (salted mullet roe) replaces pecorino
- Taste Profile: Umami-rich depth
- Note: Not tasted by reviewer but highlighted as sounding incredible
Main Courses
Char-grilled A4 Tochigi Wagyu Beef with Fig & Hazelnut Pesto – $68
- Rating: 4.8/5 (Highest rated dish)
- Description: Beautifully marbled Tochigi Wagyu sourced from the same farm since opening, elevated by fig and hazelnut pesto
- Taste Profile: Buttery tenderness, richly flavourful, melts in the mouth
- Reviewer’s Notes: A true indulgence; each bite felt like a luxurious treat
- Special Feature: Deep relationship with producers ensures consistent quality
Desserts
Italian Lava Cake with Raspberry Sorbet – $17
- Rating: 4.2/5
- Description: Molten chocolate cake with crisp exterior and gooey centre, served with raspberry sorbet
- Taste Profile: Well-crafted classic with perfect texture contrast
- Reviewer’s Notes: Thoroughly enjoyed; not one lick left on the plate
Rare Cheese Cake with Apricot Sauce – $15
- Rating: 4.5/5
- Description: Light, fluffy cheesecake with luscious apricot sauce centre
- Taste Profile: Cloud-like texture with slight tartness from apricot
- Reviewer’s Notes: More creative and interesting than the lava cake; special dessert worth ordering
Beverage Program
Head Sommelier Daisuke Shibuya curates an impeccable wine and sake selection that complements the Japanese-Italian fusion cuisine.
Price Range
- Appetizers: $24-$29
- Pasta: $29-$38
- Main Courses: $68
- Desserts: $15-$17
- Weekday Set Lunch: Starting at $45
Sourcing & Philosophy
Terra Tokyo Italian emphasizes long-term relationships with producers, evidenced by their continued partnership with the same Tochigi Wagyu farm since opening. This commitment to quality and consistency reflects the restaurant’s dedication to authentic ingredients.
IL TORO Woodfire Grill – Gemmill Lane
Overview
IL TORO Woodfire Grill is a brand new concept by Chef Drew Nocente, the same chef-owner behind Cenzo and Chicco Pasta Bar. The restaurant draws inspiration from the Italian tradition of grigliata (grilling) and is shaped by the Australian spirit, placing fire at the core of its menu.
Dining Concept
The restaurant celebrates fire-driven cooking with bold flavours, whole cuts of meat, and warm hospitality. The primal draw of woodfire cooking anchors every aspect of the menu, from starters to desserts, showcasing Chef Drew’s strong understanding of balance, produce, and smoky depth.
Ambience
IL TORO embodies Italian-Australian conviviality with a focus on the theatre of woodfire cooking. The open kitchen concept allows diners to experience the primal appeal of fire, creating a warm, welcoming atmosphere perfect for those who appreciate grilled meats and bold flavours. The restaurant features tableside preparations, including the dramatic brûléeing of desserts, adding interactive elements to the dining experience.
Complete Menu Analysis
Starters & Small Plates
Focaccia with Beef Fat Candle – $8
- Rating: 4/5
- Description: Grilled focaccia accompanied by a candle made from beef fat that melts into a savoury spread
- Taste Profile: Crisp exterior on bread, rich savoury fat
- Reviewer’s Notes: Playful concept that’s both fun and enjoyable in flavour
Foie Gras, Fig & Pistachio – $8/piece
- Rating: 4/5
- Description: Rich, creamy foie gras paired with sweet fig and crunchy pistachio
- Taste Profile: Balanced sweetness and nuttiness that lifts without overwhelming
- Execution: Thoughtful pairing that highlights each component
Coffin Bay Oysters, Yuzu Koshu & Smoked Beef Fat – $6/piece
- Rating: 4/5
- Description: Clean, briny oysters with bright yuzu kosho citrus and smoked beef fat depth
- Taste Profile: Vibrant and savoury finish
- Special Feature: Unique combination of Japanese and Australian influences
Sea Bream, Amalfi Lemon, Bone Reduction and Caviar – $22
- Rating: 3.8/5
- Description: Ceviche-style sea bream with Amalfi lemon, bone reduction, topped with caviar
- Taste Profile: Well assembled but could be bolder
- Reviewer’s Notes: Needs more punch to highlight the fish’s natural sweetness
Iberico Pork Belly & Sausage Skewer – $8/piece
- Rating: 3.8/5
- Description: Grilled Iberico pork belly and sausage on skewer
- Taste Profile: Hearty and satisfying
- Reviewer’s Notes: Popular dish (many tables ordering); nicely grilled but seasoning could be punchier
- Observation: High demand item among diners
Mains & Grilled Specialties
Tiger Prawns, Garlic Chilli – $10/piece
- Rating: 4/5
- Description: Sweet, smoky grilled prawns with bold garlic chilli
- Taste Profile: Rich, robust kick that enhances natural sweetness
- Execution: Woodfire technique adds signature smokiness
Octopus, Nduja, Burnt Chive Butter & Miso Corn – $36
- Rating: 4.2/5
- Description: Tender octopus with pleasant bite, paired with nduja and burnt chive butter, served with miso corn
- Taste Profile: Layers of umami and spice
- Reviewer’s Notes: Octopus well handled; miso corn side is notably excellent, sweet, juicy, and highly addictive
- Standout Element: The miso corn deserves special mention as exceptional
Blackmore Wagyu MS9+ Tri Tip – $78 (200g)
- Rating: 4.2/5
- Description: Exclusive to IL TORO, available daily in limited quantities; leaner cut cooked over woodfire
- Taste Profile: Tender, flavourful with signature woodfire aroma
- Reviewer’s Notes: Beautifully cooked despite being naturally leaner cut
- Special Feature: Restaurant exclusive, limited daily availability
Sides
Baby Potatoes, Hot Honey & Ricotta – $12
- Rating: 4.5/5 (Highest rated dish)
- Description: Baby potatoes tossed in hot honey, served on creamy ricotta
- Taste Profile: Sweet, savoury, texturally satisfying
- Reviewer’s Notes: Standout side; the kind you’ll want seconds of
Desserts
Mint Slice Al Fuoco – $16
- Rating: 4/5
- Description: Mint semifreddo with smoked chocolate ganache and meringue, finished with tableside brûlée
- Taste Profile: Caramelised crunch with refreshing mint and rich chocolate
- Reviewer’s Notes: Tableside theatre adds to the experience
- Special Feature: Fire element continues even into dessert
Price Range
- Small Plates: $6-$22 per piece/dish
- Mains: $36-$78
- Sides: $12
- Desserts: $16
Cooking Philosophy
Chef Drew Nocente brings the Italian grigliata tradition to life with Australian boldness. The woodfire element is consistent and intentional throughout the menu, from starters to dessert. Every dish showcases the primal appeal of fire while maintaining refined technique and thoughtful ingredient pairings.
Inspired Recipe: Hokkaido-Style Smoked Salmon with Creamy Potato Espuma
Inspiration
Inspired by Terra Tokyo Italian’s highly-rated Smoked Salmon with Creamy Hokkaido Potato (4.5/5), this recipe recreates the elegant fusion of Japanese finesse and Italian comfort at home.
Ingredients (Serves 4)
For the Potato Espuma:
- 400g Hokkaido potatoes (or Yukon Gold as substitute)
- 200ml heavy cream
- 100ml whole milk
- 2 tablespoons unsalted butter
- Salt and white pepper to taste
- 1 gelatin sheet (optional, for stability)
For the Dish:
- 200g premium smoked salmon, thinly sliced
- 50g Amur caviar (or salmon roe as substitute)
- 1 lemon, for zest and juice
- Fresh dill fronds
- Extra virgin olive oil
- Microgreens for garnish
- Sea salt flakes
Special Equipment
- Whipping siphon with N2O chargers (for authentic espuma)
- OR hand mixer for whipped potato cream alternative
- Fine mesh strainer
- Microplane for lemon zest
Cooking Instructions
Step 1: Prepare the Potato Espuma (2 hours advance)
- Cook the Potatoes:
- Peel and dice potatoes into 2cm cubes
- Place in cold salted water and bring to boil
- Simmer for 15-20 minutes until completely tender
- Drain thoroughly and let steam dry for 2 minutes
- Create the Base:
- While potatoes are hot, pass through a fine mesh strainer or ricer
- In a saucepan, warm cream, milk, and butter until butter melts (don’t boil)
- Gradually incorporate warm cream mixture into potato, stirring constantly
- Season with salt and white pepper to taste
- Achieve Espuma Texture:Method A – With Siphon (Authentic):
- If using gelatin, bloom in cold water, squeeze excess, dissolve in small amount of hot cream mixture
- Strain potato mixture through fine mesh to ensure smoothness
- Transfer to whipping siphon while still warm
- Seal and charge with 2 N2O chargers
- Shake vigorously for 10 seconds
- Refrigerate for at least 1 hour, shake before serving
- Ensure mixture is very smooth and creamy
- Chill completely in refrigerator
- Before serving, whip with hand mixer until light and airy
- Use immediately for best texture
Step 2: Prepare Components (30 minutes before serving)
- Salmon Preparation:
- Remove smoked salmon from refrigerator 15 minutes before serving
- Gently separate slices if stuck together
- Arrange in loose rosettes or folds on serving plates
- Lemon Preparation:
- Zest half the lemon using microplane (avoid white pith)
- Cut remaining lemon into small wedges
- Setup:
- Ensure all components are ready: espuma, caviar, garnishes
- Plates should be chilled
Step 3: Plating and Assembly
- Base Layer:
- Dispense or spoon a generous cloud of potato espuma onto the center of chilled plate
- Create a smooth, dome-shaped mound about 5cm in diameter
- Salmon Placement:
- Gently drape 2-3 slices of smoked salmon over and around the espuma
- Allow salmon to cascade naturally, creating height and visual interest
- Caviar Crown:
- Place a small spoonful (about 1 teaspoon) of caviar directly on top
- Position it to catch the light
- Final Touches:
- Add 3-4 tiny dots of lemon juice around the plate
- Sprinkle minimal lemon zest over salmon
- Place 2-3 dill fronds artfully
- Add microgreens for color
- Drizzle finest extra virgin olive oil in thin stream
- Finish with 2-3 flakes of sea salt on salmon
- Serve Immediately:
- The contrast between cool, airy espuma and silky salmon is key
- Provide small lemon wedge on side
Cooking Tips & Techniques
Potato Selection:
- Hokkaido potatoes have higher starch content, creating fluffier texture
- Yukon Gold is excellent substitute available in most markets
- Avoid waxy potatoes (red, fingerling) as they won’t achieve proper airiness
Espuma Secrets:
- Temperature is crucial: mixture must be warm (not hot) when adding to siphon
- Over-straining is better than under-straining for smooth texture
- Double charging creates more stable foam
- Keep siphon refrigerated but shake vigorously before each use
Smoked Salmon Tips:
- Quality matters: choose cold-smoked salmon with good fat content
- Scottish or Norwegian salmon works beautifully
- Avoid pre-sliced packets; ask for freshly sliced from deli counter if possible
Caviar Handling:
- Keep caviar ice-cold until plating
- Use mother-of-pearl or plastic spoon (never metal) to prevent metallic taste
- Don’t over-apply; small amount provides luxury without overwhelming
Plating Philosophy:
- Less is more: embrace negative space on plate
- Temperature contrast: cold salmon, airy room-temperature espuma
- Texture contrast: silky, creamy, briny, crisp (if adding garnish)
- Work quickly once espuma is dispensed
Make-Ahead Strategy
- Potato espuma base: Make 1 day ahead, store in siphon in refrigerator
- Lemon zest: Prepare 2 hours ahead, cover to prevent drying
- Salmon: Keep refrigerated until 15 minutes before serving
- Garnishes: Wash and dry microgreens day before
Wine Pairing Suggestions
Following Terra Tokyo Italian’s philosophy:
- Champagne or Prosecco: Bubbles cut through richness
- Sake: Junmai Daiginjo complements delicate flavors
- White Wine: Chablis or unoaked Chardonnay provides minerality
- Alternative: Dry Riesling offers crisp acidity
Delivery & Takeaway Information
Terra Tokyo Italian
Address: 54 Tras Street, Singapore 078993
Phone: +65 97512145
Delivery Options: The review doesn’t specify delivery availability. As a Michelin-starred fine dining establishment focused on à la carte experiences, Terra Tokyo Italian likely prioritizes dine-in service to maintain food quality and presentation. For delivery inquiries:
- Contact directly: +65 97512145
- Check third-party platforms: GrabFood, Deliveroo, foodpanda (availability varies)
- Note: Delicate items like espuma and fresh seafood may not travel well
Dine-In Information:
- Hours: Mon-Sat: 12pm-2:30pm, 6:30pm-10:30pm (Closed Sunday)
- Reservations: Highly recommended given Michelin status
- Weekday Set Lunch: Starting at $45 (great value entry point)
Getting There:
- From Tanjong Pagar MRT (EW Line): Exit A, turn right onto Tras Street, 5-minute walk
- From Maxwell MRT (TE Line): Exit 2, left on Tanjong Pagar Road, left onto Tras Street, 5-minute walk
IL TORO Woodfire Grill
Address: 18 Gemmill Lane, Singapore 069255
Phone: +65 82591021
Delivery Options: The review doesn’t mention delivery services. As a woodfire-focused restaurant emphasizing the theatre and experience of fire-grilled food, IL TORO likely prioritizes dine-in service where:
- Food is served immediately after grilling for optimal temperature and texture
- Smoky aromas are part of the experience
- Some dishes include tableside presentations (like the brûléed dessert)
For delivery inquiries:
- Contact restaurant: +65 82591021
- Check: GrabFood, Deliveroo, foodpanda
- Note: Grilled items may lose optimal texture during transit
Dine-In Information:
- Hours: Tue-Sat: 12pm-2:30pm, 5:30pm-10:30pm (Closed Sunday & Monday)
- Style: Casual Italian-Australian, fire-forward dining
- Reservations: Recommended, especially for dinner service
- Note: Blackmore Wagyu Tri Tip available in limited quantities daily
Getting There:
- From Telok Ayer MRT (DT Line): Exit A, left on Cross Street, left onto Club Street, 6-minute walk
- Area: Gemmill Lane (near Chinatown/CBD area)
Comparative Analysis
Best For:
Terra Tokyo Italian:
- Special occasions and celebrations
- Japanese-Italian fusion enthusiasts
- Wine and sake connoisseurs
- Those seeking Michelin-starred refinement
- Flexible dining (à la carte allows customization)
- Business dinners requiring sophistication
IL TORO Woodfire Grill:
- Meat lovers and grill enthusiasts
- Casual yet quality dining experiences
- Groups wanting to share multiple dishes
- Those who appreciate cooking theatre
- Italian-Australian flavor profiles
- More relaxed atmosphere with bold flavors
Value Proposition:
Terra Tokyo Italian:
- Weekday set lunch at $45 offers accessible entry to Michelin dining
- À la carte allows budget control
- Higher price point justified by ingredient quality and technique
- Special occasion worthy
IL TORO Woodfire Grill:
- More approachable pricing across the board
- Small plates allow tasting variety
- Sharing style encourages trying multiple items
- Better for casual frequent visits
Standout Dishes Not to Miss:
Terra Tokyo Italian:
- Smoked Salmon with Creamy Hokkaido Potato ($29) – 4.5/5
- Char-grilled A4 Tochigi Wagyu ($68) – 4.8/5
- Rare Cheese Cake with Apricot Sauce ($15) – 4.5/5
IL TORO Woodfire Grill:
- Baby Potatoes with Hot Honey & Ricotta ($12) – 4.5/5
- Octopus with Nduja & Miso Corn ($36) – 4.2/5
- Blackmore Wagyu MS9+ Tri Tip ($78) – 4.2/5
Final Recommendations
When to Visit Terra Tokyo Italian:
- Lunch: Weekday set lunch offers excellent value for Michelin experience
- Dinner: Special occasions, date nights, important celebrations
- Book ahead: Michelin star means high demand
When to Visit IL TORO Woodfire Grill:
- Lunch or Dinner: Both services showcase woodfire cooking
- Group Dining: Small plates perfect for sharing
- Casual Celebrations: Quality food without formal atmosphere
- Note: Arrive early if wanting exclusive Wagyu Tri Tip (limited daily quantities)
Both restaurants represent different approaches to quality dining in Singapore—one offering refined Japanese-Italian fusion with Michelin recognition, the other delivering bold, fire-driven Italian-Australian flavours in a more casual setting. Your choice depends on occasion, budget, and desired dining experience.
Reviews based on invited tastings conducted in November 2025 by SG Food on Foot blog.