OYAKODON, tendon, maguro rice bowls. They’re the stuff of family-style or fast-food Japanese restaurants, but put them in the hands of Shin Takagi and you have comfort food with a Michelin touch. 

The chef-owner of the two-starred Zeniya restaurant in Kanazawa dug into his personal repertoire of homespun recipes when crafting the new S$88 set lunches at his Singapore outpost in the Shangri-La Hotel.  

Introduced as part of an overall adjustment of pricing in response to the tough challenges facing the Japanese restaurant industry, the set lunch has brought out a more accessible side of the high-end restaurant.