Mentaiko takes centre stage: Savour rice bowls to creative udon dishes starring Fukuoka’s prized ingredient

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 harmony of umami and spice that has made it so popular among locals in Fukuoka. 

According to a spokesperson, Yamaya’s recipe is steeped in tradition, carefully balancing spices and seasoning. Small adjustments have been made over the years to improve the texture and preserve flavour consistency, but the essence of Yamaya’s takumi tare remains unchanged.

After creating his signature unique mentaiko, Yamamoto went on to set up Yamaya in 1974, and later in 1988, the company’s first restaurant in Hakata, thus laying the foundation for Yamaya’s reputation as a culinary ambassador for Hakata-style mentaiko for the next 50 years. 

Today, Yamaya restaurants are present in 45 locations across Japan, with an additional 12 locations in South Korea, Taiwan, Thailand and the United States. Its products, which include both fresh and dried mentaiko, are also distributed to 18 countries around the world. 

Fans of mentaiko in Singapore can now enjoy Yamaya’s iconic mentaiko in two locations in Singapore. The first Hakata Mentai Yamaya Kitchen at IMM, which opened on Nov 5, is offering a limited-time promotion of free flow mentaiko, takana, rice and miso soup for any mains ordered – the perfect opportunity for enthusiasts to get their fill of mentaiko, done the authentic way. The second restaurant opened at PLQ Mall on Nov 22, and offers the same promotion.

Both Singapore outlets offer the complete Japanese dining experience with a focus on traditional mentaiko dishes and the warmth of Japanese hospitality. The restaurants recreate the cosy, authentic atmosphere of Yamaya’s Japanese establishments, allowing diners to enjoy classic dishes made with the same dedication to quality as in Japan.

Much like how the mentaiko’s innocuous appearance belies the amount of effort that goes into its preparation, this prized ingredient represents more than just a delicious seafood ingredient. The mentaiko served at Yamaya reflects a culinary tradition that has been enjoyed for generations in Japan.

Hakata Mentai Yamaya Kitchen is at IMM (#01-88) and PLQ Mall (#B2-17).