One Michelin star chef Nobumasa Mieda, a Hokkaido authority on kaiseki has opened an intimate restaurant in Singapore that fuses both his expertise in Japanese fine dining and the art of sushi.
“It is rare to combine sushi and Kaiseki,” he says. “However, each cuisine bears great testament to Japan’s illustrious culinary heritage.”
Expect a small counter-style restaurant decked out in blonde wood, an omakase-style menu and chatty sushi chefs who won’t hesitate to put their knife skills on display.
