Singapore, Singapore

Chef Shigeru Koizumi, who cut his teeth at Nihonryori RyuGin and Odette, showcases modern Japanese cuisine in this 26-seater Kappo-style restaurant, focusing on nature and micro-seasonality. Signatures include a modern take on the monaka – where the traditionally sweet Japanese wafer sandwich is instead layered with foie gras torchon – and the Omi wagyu, sourced from Shiga prefecture and served with aged Akazu vinegar. The unique tea-pairing program has hot and cold offerings served in delicate stemware and champagne flutes.

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15 Mohamed Sultan Road, Singapore River, Singapore, 238964

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