Cover Counter seats at Imamura where diners can see the chef prepare his exquisite dishes (Photo: Imamura)
Counter seats at Imamura where diners can see the chef prepare his exquisite dishes (Photo: Imamura)
1 / 1
Singapore’s beloved Japanese restaurant Imamura will close at the end of the month, but eponymous chef-owner Hirofumi Imamura says that with one door closing, two more are opening next year
If I had to describe Hirofumi Imamura, the chef-owner of the Tatler Best–awarded restaurant Imamura, I would say he has grit and determination—no matter how difficult the circumstances. Here’s an anecdote of what it was like working with him for the inaugural Tatler Best Takeover Series in Bangkok last year, which he participated in.
A few days before his Imamura takeover on 24 November, he sliced the tip of his index finger deeply on the fridge’s fan blade while doing prep work. It was so severe that, had it been a few centimetres more, he could have lost the whole fingertip. I would assume that any sane chef would immediately have gone to hospital to get it stitched, right? But he soldiered on for a few more days, self-medicating and wearing protective gloves just so he could continue working in the kitchen in a safe and hygienic manner. “This event is too important to me,” he told me after the event, especially since it was his first overseas appearance after opening Imamura on Sentosa Island a little over three years ago.
I share this story not to make readers squeamish, but to give you an insight into Imamura’s strength of character. So, when I heard the news that Imamura will shutter its doors at the end of the month, I knew that he had exhausted all means before making this difficult decision.
In case you missed it: Tatler Best 20 restaurants in Singapore for 2025
Above Imamura is located in an old chapel
Imamura is located in an old chapel
1 / 1
Imamura, to me, is one of the best Japanese restaurants on the island. I had the privilege of dining at his 13-seater restaurant two years ago and it was an experience one won’t easily forget—from walking up the cobblestone path to watching the chef and his team command the kitchen with precision, grace and, most importantly, heart. One of the most exciting elements of the dinner for me was his donabe, a special rice dish prepared with the season’s finest ingredients. He served it in a grand manner, opening the lid to reveal the fragrant rice and a generous topping of the day’s featured ingredients.
Since it opened in 2022, Imamura has gained a loyal following who would come to the restaurant at least once a month to enjoy omakase menus. In spite of that, it wasn’t enough to sustain a business in this difficult climate. He notes: “The value of the yen has dropped so much in the past few years that people would rather travel to Japan and eat Japanese food there than in Singapore.” Travel aside, dining habits have also changed, with gourmands increasingly seeking out quality restaurants that offer better value for money.
Above Chef-owner Hirofumi Imamura (Photo: Imamura Instagram)
Chef-owner Hirofumi Imamura (Photo: Imamura Instagram)
1 / 1
He understands that the landscape has evolved, and he has responded by introducing new dining initiatives. For instance, Imamura decided to open for lunch last year and offer a shorter and cheaper menu, but “the location makes it tough to manage, especially with our price point”. Imamura’s dinner menu alone is currently priced at $550++, excluding drinks.
He also considered moving to a more central location, such as Orchard, and introducing a more casual dining concept with a bigger venue. But, as he observes, even one-starred restaurants in central locations and more casual concepts close down, so these changes may not significantly impact revenue. This led to his final decision to close Imamura for good.
Read more: Tatler Best 20 bars in Singapore for 2025
Above Season's best served at Imamura restaurant
Above Imamura only serves an omakase menu
Season's best served at Imamura restaurant
1 / 2
Although one door is closing, Imamura is already looking ahead to new dining concepts in Bali and Tokyo next year. At the soon-to-open Kimpton Bali Ubud, there will be a 2.0 version of Imamura, split into high and low concepts: the first, a fine dining omakase similar to the one in Singapore with 10 to 15 seats; the second, a more casual Japanese concept with about 60 seats, serving everything from robatayaki and tempura to sashimi. The price point will also be lower, with his plans to use mostly local fish. To ensure quality, he is introducing shinkeijime—the traditional Japanese method of preparing fish that preserves its freshness and flavour—to the Indonesian fishermen he will be working with. “I want diners to realise that Indonesian fish is also good,” he explains.
As for his plans to bring Imamura to Tokyo in the latter part of 2026, he shares that he hopes to open in the tourist-heavy Ginza area. Having been away from Japan for over two decades, Imamura adds that his target customers are more likely to be tourists who are already familiar with his style of Japanese cuisine.
As Imamura counts the days until his restaurant closes, he is also looking forward to the new challenges he will face next year. For Imamura’s loyal and new customers, we are excited about what’s to come in the next chapter of his career.
Credits
Images: Imamura
Topics
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
