You’re invited to partake in a gastronomic journey to Japan which begins the moment you arrive at the restaurant, where a majestic two-tonne stone sculpture from Shikoku, Japan will greet you at the reception area. The dining experience begins at The Bar with Japanese cocktails crafted by head bartender Kazuhiro Chii, and delicious bites including pastas and donburis. Take your time to appreciate the new space, decorated with calligraphy paintings by Japanese artist Shiro Tsujimura and surrounded by swivel wooden shelves that act as dynamic partitions within the bar.

Save space for the main event at the 10-seat chef’s table, forged using Kaba Zakura (Japanese cherry) whose natural wood lines become more prominent and distinct over time after rounds of polishing. The chefs take inspiration from the best Japanese produce from regions such as Hokkaido, Okinawa, Miyagi and Toyoma to create their ever-changing menu, featuring the likes of marinated botan shrimp with sea urchin and oscietria caviar and seasonal delights such as the coveted Western Australian pearl meat. The omakase menu has also been enhanced with the addition of fresh grill items, offering a wider range of premium meat cuts and seafood ranging from Ohmi Wagyu and aburi sukiyaki to fresh carabinero and scampi.

The meal comes to a close with intricate desserts created by executive pastry Chef Ishino Yasushi, best enjoyed at the private dining room overlooking the majestic view of Marina Bay.

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