You would have seen my ig story when I had an impressive lineup of seasonal dishes as part of their omakase here. This Japanese restaurant along Tanjong Pagar is helmed by chef Kenji Okumura, trained in the art of Kaiseki by master chefs in Japan. His menu pays homage to the artistic tradition with sophisticated nuances of fine Japanese multi-course meal, while presenting them in a relaxed and intimate atmosphere.
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As seasonality and quality of ingredients are equally important in Japanese cuisine, Chef Kenji Okumura takes pride in ingredients he specially sources during his regular trips to Japan. Besides this live lobster, they also sourced live oysters from the Mie prefecture, unagi from Shimanto River, Kochi Perfecture, and other fresh produce all imported directly from Japan.
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By importing the ingredients directly himself, he cut the middle man, keeping cost low, and thus charging a lower price compared to other Japanese restaurants of similar quality.
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Pictured: live lobster, served teppanyaki style, and topped with uni.
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