Treat yourself to the freshest fish air-flown in daily from Tsukiji market in Tokyo within our authentic Sushi bar.
Robata (charcoal grill)
Indulge in quality Japanese vegetables, fish, and Wagyu beef from our petrified wood Charcoal Robata Grill.
For homemade Japanese Ramen Noodles, visit our Noodle Bar where our ramen noodles are prepared with traditional 110-year old techniques.
There are also six Teppan Tables, as well as a full kitchen and semi-Western style pastry menu to cater to your every craving.
- Chef Bio
- PAIRING PICKS
Chef Hide Yamamoto
Japanese born, Italian and French trained, Chef Yamamoto comes with a long and illustrious history, drizzled with multiple culinary awards and accolades. He is the Grand Chef and Proprietor, 2010 Global Award Recipient.
He has graced kitchens such as the legendary Roger Verge in Province, Chez Nouz Hama in San Francisco and Jockey Club at Washington's Ritz-Carlton Hotel, where he held the esteemed distinction of serving three generations of Presidents: Reagan, Bush and Clinton.
In 2005, Chef Yamamoto became the first Executive Chef of the Mandarin Oriental in Washington D.C., and was soon brought back to Japan to be the Chief Executive Chef for the soon-to-be opened Mandarin Oriental Tokyo.
He currently owns a string of successful restaurants in Japan, and is currently running management contract based restaurants in Japan. From December 2013, he started to explore outside for his new management business, in Switzerland. More of his management restaurants will be opened in 2015, while he focuses on building up his Hide Yamamoto group overseas.
Sake & Sushi
Onikan Daiginjo Sake – Prized as the top Japanese sake and imported directly from the Nagano prefecture, Daiginjo has a smooth, rich, fragrant and fruity taste.
Sushi – Featuring ingredients air-flown to the restaurant twice a week – fatty tuna from Tokyo’s renowned Tsukiji Fish market, and scallop and sea urchin from Hokkaido’s Fish market.
Hide Yamamoto imbues these two exquisite delicacies of Japan with awe-inspiring complexity. From taste to texture, experience how each mouthful of sushi, savoured with a sip of sake, adds delightful layers to your gourmet journey.
WHY IT WORKS
As sushi is made with a base of vinegared rice, it's not surprising that sake – distilled from fermented rice – can serve as an excellent complementary drink. For fatty fish such as salmon and tuna, choose a lighter sake like a ginjo or daiginjo, which won't overpower the flavours and texture of the fish. The prestigious Onikan daiginjo is a great choice to savour with Hide Yamamoto's signature fatty tuna nigiri: delicate and smooth with a hint of sweetness, and a subtle palate-cleansing acidity.