Sushi Masaaki

FOOD IS NOT JUST FOOD. IT IS A JOURNEY OF SENSES. CHEF MASAAKI THROUGH HIS YEARS OF EXPERIENCE HAS COME TO HIS OWN TO EMBODY THE BEST OF JAPAN, FROM USING THE SWEETNESS OF HINOKI WOOD AND BINCHO TO TANTALISE THE NASAL SENSES TO USING THE SEASONAL SEAS OF JAPAN TO BRING FORTH THE BEST OF HIS CULINARY SKILLS.

OWNER CHEF

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.”

THE RESTAURANT

The modern contemporary decor with its pink dancing Gucci cranes and the use of room dividers to mimic undulating mountains to a cascading wave of washi sheets suspended high on the ceiling to embody the beauty of Japanese clouds transforms to its intentionally simple decor in the main sushi dining counter. The sushi counter is made from a 250 year old Hinoki wood, sanded to a soft porous state to provide both a luminous visual from its natural glow the moment one enters the counter dining area and a sweet lemony smell emanating from within.

THE RESTAURANT

The stage for the 46 year-old’s culinary mastery and ingenuity is a contemporary space conceptualised by sought-after design firm Takenouchi Webb. The modern contemporary decor with its pink dancing Gucci cranes and the use of room dividers to mimic undulating mountains to a cascading wave of washi sheets suspended high on the ceiling to embody the beauty of Japanese clouds transforms to its intentionally simple decor in the main sushi dining counter. The sushi counter is made from a 250 year old Hinoki wood, sanded to a soft porous state to provide both a luminous visual from its natural glow the moment one enters the counter dining area and a sweet lemony smell emanating from within.

THE PHILOSOPHY

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.

OWNER CHEF

THE RESTAURANT

THE RESTAURANT

THE PHILOSOPHY

MENU

LUNCH

結 | Yui

$180++

榮 | Sakae

$250++

LUNCH

結 | Yui

$180++

榮 | Sakae

$250++

DINNER

雅 | Miyabi

$280++

煉 | Ren

DINNER

雅 | Miyabi

$280++

煉 | Ren

$380++

Masaaki Drinks B5 Mar 2021 rev1

Prices are subject to 7% GST and 10% Service Charge

GALLERY

CONTACT