In anticipation of the Michelin Guide’s 2016 Singapore guidebook launch, join the Michelin Guide Singapore and the Robert Parker Wine Advocate for an exclusive showcase of Michelin-starred cuisine from the most celebrated restaurants around the world.
Over four exquisite evenings, chef Hideaki Matsuo of three Michelin-starred Kashiwaya in Osaka will present his Japanese ryotei-style haute cuisine with subtle Western influences in an exquisite six-course dinner at the newly relocated Saint Pierre at One Fullerton.
Limited seats for June 10 and June 11 are still available at S$480++ per person, inclusive of alcohol. Dinner on June 10 will feature Dom Perignon champagnes and dinner on June 11 will feature Nabeshima sakes.
About the chef:
A master of ‘ryotei’, a premium style of Japanese haute cuisine, Hideaki Matsuo took an unusual route to the professional kitchen. He first started delving into Japanese tea ceremony traditions while he was studying at School of Science and Technology of Kwansei Gakuin University, and later spent three years training with acclaimed Japanese chef Hidetaro Nakamura at Shofukuro restaurant in Shiga prefecture, near Kyoto.
In 1990, chef Matsuo joined the kitchen of Kashiwaya, the family business set up by his father in 1977. When he took over as the restaurant’s master chef in 1993, he oversaw the addition of a tea ceremony room as the restaurant’s key feature. Seven years later, Kashiwaya was awarded three Michelin stars in the Michelin Guide’s Kyoto Osaka Kobe 2010 edition.
Today, chef Matsuo’s Japanese cuisine strikes a delicate balance between tradition and innovation by bringing out the best of Japanese produce alongside Western ingredients and Western cooking methods. He opened the first overseas branch of Kashiwaya in Hong Kong's Central district in November 2015, and continues his commitment to nurturing younger chefs by teaching cooking and service skills in Japanese restaurants overseas.
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