Cover Wagyumafia chef Hisato Hamada (Photo: Wagyumafia x Armand de Brignac)
Wagyumafia chef Hisato Hamada (Photo: Wagyumafia x Armand de Brignac)
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Hisato Hamada brought his signature Wagyumafia experience to Monti in September, pairing premium Japanese beef with the iconic Armand de Brignac champagnes
When Hisato Hamada first welcomed Jay-Z and Beyoncé to Wagyumafia’s flagship restaurant in Tokyo a few years ago, he knew something special was unfolding. That visit eventually inspired a return to Singapore for a second edition this year, held at Monti Singapore during the F1 weekend, where Hamada celebrated premium Japanese beef alongside one of the world’s most iconic champagnes.
“It was tons of fun,” he recalls of the dinner, where invited guests were able to sample his Wagyu creations with Armand de Brignac champagnes, while overlooking the majestic Marina Bay view at night.
For Hamada, the pairing of Wagyu and Armand de Brignac feels almost instinctive. “I see a lot of resemblance to my brand,” he explains. “It’s a historical champagne, but Jay-Z modernised it, just as I make Wagyu pop—more current, more fun.” To Hamada, both champagne and Wagyu are instruments of celebration. “You open champagne and you feel happy. If you feel sad, you don’t open champagne. It’s a celebration, and this meat celebrates your life too.”
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Armand de Brignac champagne served at the Wagyumafia pop-up in Singapore during the F1 weekend
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The philosophy extends to his cuisine: even a thin slice of Wagyu can make a guest feel joyous, just as a single glass of bubbly can elevate the mood.
The collaboration was not only about taste, but also about theatre. Hamada loves the Armand de Brignac bottle itself—the way it gleams under light and reflects the faces of those who capture it in photos. “When you see this picture, you see yourself on the surface of the bottle,” he says. This sense of shared delight mirrors his approach to dining, where guests are meant to leave as family.
From tricolour sushi served in Paris to street-food-inspired Wagyu gyoza and burgers, Hamada has long reimagined fine dining as a joyful, communal experience. And, as ever, his signature touch remains—the shower of chrysanthemum petals at the end of a meal, a symbolic celebration of Japanese beef that unites every diner in a moment of playful elegance.
Read more: Why you need to check out Mashi No Mashi, Singapore’s first Wagyu ramen restaurant
Above Wagyumafia’s signature shower of chrysanthemum petals at the end of a meal
Wagyumafia’s signature shower of chrysanthemum petals at the end of a meal
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For the second collaboration in Singapore, the Wagyumafia tour had already traversed eight countries, bringing Hamada’s unique culinary vision—and his sparkling Armand de Brignac accompaniments—to a global audience. “Champagne never goes wrong for me,” he says. “I can drink it throughout dinner. It always makes people happy, and that’s what matters.”
Whether introducing Wagyu in intimate house-party settings or on a pop-up stage during the F1 weekend in Singapore, Hamada’s philosophy remains unchanged: “Come as a stranger, leave as family.” With Wagyu, Armand de Brignac, and a shower of golden petals, happiness becomes the universal language of umami.
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.
