Flaming cocktails, sizzling Wagyu beef and spectacular flambé desserts. Combining the artistry of Japanese kaiseki and showmanship of teppanyaki is celebrity chef Masayasu Yonemura's latest venture at Singapore's Resorts World Sentosa, Teppan by Chef Yonemura.
Chef Yonemura is renowned for his innovative Japanese-French fusion cuisine, showcased at his eponymous Michelin-starred restaurant Yonemura in Kyoto and its second outlet in Tokyo.
At his first overseas outpost at RWS, the chef’s signature ‘Yonemura-style’ cuisine parlays into a unique multi-sensory dining experience that combines the artistry of nouvelle Japanese kaiseki with the theatrics of teppanyaki.
At his first overseas outpost at RWS, the chef’s signature ‘Yonemura-style’ cuisine parlays into a unique multi-sensory dining experience that combines the artistry of nouvelle Japanese kaiseki with the theatrics of teppanyaki.
The cozy dining room accommodates just 21 guests along the teppan grill so everyone gets a front row view to the action. The welcome cocktail invites diners to participate in mixing their shot of Grey Goose Vodka and fermented yuzu liquor, and then spraying a mist of Angostura bitters on a flaming slice of Barcardi-soaked candied orange.
Starters like the Mushroom Croquette with Beef Stew Sauce and Live Prawn and Abalone Stuffed Tomato reflect chef Yonemura’s Michelin-acclaimed signature style of bold French flavours and techniques combined with elegant Japanese accents and a refined style of plating.
Starters like the Mushroom Croquette with Beef Stew Sauce and Live Prawn and Abalone Stuffed Tomato reflect chef Yonemura’s Michelin-acclaimed signature style of bold French flavours and techniques combined with elegant Japanese accents and a refined style of plating.
Live Prawn & Abalone Stuffed Tomato (Credit: Resorts World Sentosa)
These pave the way for the mains of seasonal meat and grains, prepared on the teppan in a show of deft slicing and sizzling with the occasional burst of flames. A platter of beautifully pink marbled Wagyu is brought out front and the steaks are set on the hot iron griddle where they start sputtering deliciously before the chef sears them dramatically in a blaze of fire. The beef is then sliced and served with a special peanut butter garlic sauce, though the melt-in-your-mouth tender hunks of meat are divine just with a dab of ponzu radish sauce and salt.
Japanese Wagyu Beef Fillet Steak with Turnip, Zucchini, Onion and Fried Shallots (Credit: Resorts World Sentosa)
A classic French dessert of Crepes Suzette, usually prepared in a tableside performance, feels like a natural fit here where the Japanese teppan is used to flambé the pancakes in Grand Marnier. Served with fresh oranges, pineapple juice and housemade vanilla ice cream, the dessert makes for a perfect sweet ending to a lively dining experience.
Teppan by Chef Yonemura
Level 1, The Forum, Resorts World Sentosa
Open daily from 6-10.30pm, except Sundays and Mondays
Advance reservations are required. Please call (65) 6577 6688 or email dining@RWSentosa.com
Level 1, The Forum, Resorts World Sentosa
Open daily from 6-10.30pm, except Sundays and Mondays
Advance reservations are required. Please call (65) 6577 6688 or email dining@RWSentosa.com
This post is brought to you in partnership with Resorts World Sentosa
