Seita Nakahara


Chef-Owner, terra

中原 勢太

terra is all about my connection with nature, “ an energy that runs through the land, animals, food and man.” This is the same connection I have with Singapore and why I want to share my passion and love, as well as a real taste of the Tokyo-Italian dining experience.

Tokyo-born Chef Seita is a trail-blazer of the unique Tokyo-Italian dining culture. No stranger to Singapore, he spent his formative years living here and have always held fond memories of the little red dot. His culinary experience includes working in Tokyo’s established Italian restaurants before training his way through the kitchens of Tuscany, Sicily and Piedmont to learn the intricacies and techniques of Italian cuisine. He came back to Singapore in 2010 to be the Head Chef of an Italian restaurant before venturing to open terra.

Chef Seita’s foray into cooking began with experimenting on eggs at only five years old. Today, he strives to pioneer the way for new gastronomic standards through his unique blend of Japanese influence, local nuance and Italian culinary techniques.

Highlighting terra’s menu is Chef Seita’s signature Omakase, an ever-changing menu of his own creations based on the availability of seasonal ingredients, further epitomizing his philosophy through the perfect balance and harmony of fresh ingredients and flavours, paired with Italian wines of his recommendation. Diners also get to savour some of his own personal favourites, including his home-made Bottarga, cured in-house, using only fresh mullet roe, prized for its refined ocean-salty flavour; and Acqua Pazza (literally translated to Crazy Water), an Italian seafood soup with poached fish and other treasures of the sea that he claims is crazy good and once I start eating it, I can’t stop!





Tokyo-Italian Defined



Tokyo-Italian Defined


The term Tokyo-Italian is not to be confused with Japanese-Italian. It is not a fusion of Japanese and Italian cuisines. It is a culture of dining, a dining experience, a gastronomic interpretation of Seita’s culinary journey. It means remaining faithful to traditional Italian cuisine, using the celebrated fresh ingredients native to Japan that are second to none.

From his time in the kitchens of Italy, Seita dove headfirst into the Italian life and culture. He learned that a dish is delicious if it celebrates and respects the ingredients used to make it. The best dishes are defined by its natural taste, and not perfectly symmetrical slices of artichoke. The best dishes are the brightest because the freshest ingredients are used, giving the truest representation of food; plump red tomatoes, crisp strong basil.

Seita wants you to experience the true taste of food, excellent not because he is technically superior, but because he is in a constant dialogue with the ingredients, and honest to them. The strong connection that he has with the ingredients runs from his knife to your plate.

At terra, Seita marries the traditional rustic and rough style of Italian cooking with fresh Japanese ingredients, finished with attention to detail for which the Japanese are justifiably famous. Each dish will sing of the conversation Seita has with his ingredients.

It is this culture of dining that terra attempts to encapsulate for its diners.

To get in touch, please call 6221 5159/Whatsapp or SMS +65 9751 2145.



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