Cover Interior design of Kagayaki by Ishigaki Yoshida
Interior design of Kagayaki by Ishigaki Yoshida
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Tokyo’s Michelin-starred chef Junichi Yoshida brings a refined teppanyaki experience to the heart of Tanjong Pagar
Kagayaki by Ishigaki Yoshida, the highly anticipated teppanyaki restaurant, officially opened its doors on June 5, introducing Singapore to the acclaimed chef Junichi Yoshida. With the distinction of founding Tokyo’s first Michelin-starred chef-owned teppanyaki establishment in 2015, Yoshida is dedicated to transforming this traditionally casual dining style into an art form that combines exquisite ingredients and mastery of culinary techniques. As the esteemed chairman of the Japan Teppanyaki Association, he seamlessly bridges Tokyo and Singapore with his renowned teppanyaki expertise.
Under the guidance of chef Nobuyasu Kamiko, a culinary virtuoso from Asakusa, Kagayaki lives up to its name, reflecting “brilliance” in every aspect. With a remarkable culinary journey spanning over 30 years, including 15 years as a teppanyaki chef, Kamiko’s dedication is exemplified by the six months of additional training he underwent with Yoshida himself, solidifying his expertise before taking charge of the Singapore outpost. Meanwhile, Yoshida serves as the restaurant advisor, overseeing operations, menu development, and sharing his invaluable expertise gained from years of fine-dining experience.
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Above Chef Junichi Yoshida
Above Chef Nobuyasu Kamiko
Chef Junichi Yoshida
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At the heart of Kagayaki’s menu lies its crowning jewel: Masuda Kagayaki Beef (増田かがやき牛). Raised in Masuda Farm, located in Gunma prefecture, this exceptional breed of cattle produces meat coveted for its delicate and translucent characteristics. The cattle follow a meticulous diet consisting of twice-steamed, boiled-pressed barley over a six-month period, resulting in meat with a remarkable texture. This feeding method, rare even among premium beef farms in Japan, transforms the beef’s lipids, enhancing its distinct flavour profile. As the sole Southeast Asian restaurant with exclusive rights to this exceptional breed of beef, Kagayaki is set to redefine the teppanyaki experience for discerning diners in the region.
Above Masuda Kagayaki beef, exclusive to Kagayaki by Ishigaki Yoshida in Southeast Asia
Masuda Kagayaki beef, exclusive to Kagayaki by Ishigaki Yoshida in Southeast Asia
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The Masuda beef takes centre stage in the eight-course Kagayaki Menu, particularly in the ultimate crispy yaki steak. The exclusive beef is cooked at a low temperature on the teppan and then grilled over ubame oak Tosa binchotan, a highly coveted charcoal variety known for its aromatic smoky scent and minimal smoke release. Kamiko meticulously brushes beef tallow onto the steak while grilling, preserving its succulent juices and resulting in a dish bursting with deep umami flavours.
While Kagayaki’s menu proudly features a selection of iconic dishes that remain constant, the restaurant also offers seasonal items that align with Japan’s changing seasons. Notably, Japanese wild scallops, a delicacy typically harvested between May and August, are grilled on the teppan alongside three types of mushrooms in a herb butter sauce. It is then topped with a foam of scallop and asari clam cream and accompanied by a side of garlic puree. Another standout dish is the scrambled eggs with uni, a signature creation by Yoshida. Premium Japanese Mangetsu eggs are skilfully whipped to a soft, milky texture, then folded together with a generous amount of uni, resulting in a luxurious scrambled egg experience.
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Above Ultimate crispy yaki steak at Kagayaki by Ishigaki Yoshida
Ultimate crispy yaki steak at Kagayaki by Ishigaki Yoshida
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The dining experience at Kagayaki is further enhanced by its thoughtfully designed interior. Guests are guided through a low-lit hallway into a brightly illuminated main dining room, where their eyes are immediately drawn to the beautifully crafted teppan counter accommodating 18 diners. From these seats, guests can witness Kamiko’s artistry as he skilfully prepares each course. The restaurant features curated back wall panels with a sakura kumiko screen, created by Tanihata artisans from Toyoma, using the sophisticated traditional Japanese technique of assembling wood pieces into intricate designs without nails. Additionally, the six-seater private room proudly showcases artwork by renowned Japanese photographer Ryo Ohwada.
“When I heard that the owners planned to bring the concept to Singapore, I was thrilled to partner with them and introduce locals to my approach to teppanyaki,” says Yoshida. “I am excited to showcase it in a city where such culinary refinement is appreciated.” With Kagayaki’s arrival in Singapore, teppanyaki enthusiasts and beef aficionados can now indulge in the exceptional flavours of Masuda Kagayaki Beef and a teppanyaki experience elevated to an extraordinary art form in the heart of Southeast Asia.
