Masaaki’s appreciation for fish started at an early age, growing up by the Kamo River in Kyoto, Japan. From his early years fishing, his mother even lamented that he would one day become a sushi chef, for he loved fish. Being the pickiest amongst 3 siblings, Masaaki will even refuse dinner if the food did not taste good, hence started his early relationship with food as a way of life. Masaaki was eager to learn the intricacies of fine Japanese cooking, and formally entered the industry at 18 years old; often arriving hours ahead of his peers such that he could finish his tasks and try his hand at other work.
“When I was a junior chef, I would make a mess of everything and get a scolding from the head chef, but I didn’t mind – life is all about learning and all I wanted was to learn and be perfect.”
Masaaki infuses traditional cooking techniques with his personal ingenuity to deliver omakase menus with a difference. Using the finest of ingredients from all over Japan to produce flavours that are natural yet distinct, reflecting the ethos of Japanese culinary principles. Yet with each course, you can experience a fundamental respect of distinctiveness with each act of slicing to plating. Such that each dish is prepared quickly to deliver and preserve the essence of each individual dish.
26 Beach Road
#B1-17 South Beach Avenue Singapore 189768
(Parking available at South Beach Avenue Carpark, Basement 3, Lobby A. Take lift to ‘B1’)
Open from Tuesdays to Sundays
(Monday is Closed)
LUNCH 12:00 – 14:30 (last seating 1:30pm)
DINNER 18:00 – 22:30 (last seating 9:00pm)
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