Pulsii, a portmanteau of ‘pulse’ and ‘ii’ (Japanese for good), is tucked in a historic shophouse on Tras Street. With soft mood lighting and graceful archways, the intimate space sets an elegant stage for the chef’s signature open-flame cooking. Start with the golden brown brandade croquettes, a rich Mediterranean spread of whipped salt cod and potato, accompanied with a crisp glass of Prosecco. Chef Daisuke’s culinary pedigree, sharpened in the kitchens of Michelin-starred French restaurants Dominique Bouchet and Lugdunum Bouchon Lyonnais in Tokyo, shines through in the Yuzu Cervelle de Canut. Here, the Lyonnais speciality – a creamy cheese spread – is topped with fresh tuna and Umai caviar, and enjoyed with shatteringly crisp housemade potato gaufrettes.
Emerging from the flames, the grilled yellowtail with shungiku purée, burnt mandarin orange and watermelon radish is meaty and tender with an appetising char. The flavourful rack of Iberico pork, served with bi-colour Japanese corn ribs and potato puree, is executed just as masterfully.
