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TEPPAN by Chef Yonemura: French-Japanese wonderful eating with a fireplace present, Food News & Top Stories

Flames, digital camera, motion.

There is drama aplenty at Resorts World Sentosa’s newest eating idea, TEPPAN by Chef Yonemura.

The stage is the hotplate grill; and the performers, the expert teppanyaki cooks who deftly slice, flambé and delicately plate up because the friends watch, enthralled, fingers poised on the shutter.

Welcome to the primary abroad outpost of adorned culinary veteran, Celebrity Chef Masayasu Yonemura. Here, he innovatively marries French-Japanese fine-dining with teppanyaki for a mixture of artistry and the “action, fire and smoky aroma” of the hotplate grill.


Live Prawn and Abalone Stuffed Tomato. PHOTO: RESORTS WORLD SENTOSA

Michelin journey

Chef Yonemura “did not attend culinary school”. Instead, when he was 20, he began working at Seiyougosho Okumura, an upscale French restaurant in Kyoto, Japan.

He says: “I was there for 10 years, and when I decided to open my own restaurant, I incorporated Japanese ingredients with my French culinary foundation, as my hometown Kyoto is famous for its beautiful produce.”

Restaurant Yonemura opened its doorways in 1993, and the eponymous institution took the world’s eating scene by storm with its Japanese-accented French delicacies. In 2004, a second outlet was opened in Tokyo.

Both have garnered one Michelin star within the Kyoto and Tokyo Michelin Guides.

But TEPPAN, which simply opened in December, is the primary time he’s innovatively integrating his signature French-Japanese nouvelle kaiseki delicacies with the thrilling theatrics of the hotplate grill — a primary in Asia and positively Michelin Guide materials.


TEPPAN’s signature flaming dessert Crêpes Suzette “A la Teppan” is made on the hotplate grill. PHOTO: RESORTS WORLD SENTOSA

Teppanyaki treasures

At TEPPAN, all 21 diners get a front-row seat.

Like an intimate performing house, the viewers turns into a part of the play proper from the primary act — a do-it-yourself welcome cocktail that climaxes in mini culinary pyrotechnics.

Then, the rhythmic clang of the steel spatulas, the whoosh of the flames and the fixed sizzle of the grill ensue. It is an auditory, visible and olfactory spectacle, culminating in diners’ delighted gasps as they relish every dish’s style and texture.

One creation that embodies Chef Yonemura’s signature French-Japanese fashion is the Oyster and Lobster Bouillabaisse, which is imbued with a moreish umami flavour.

He says: “We use dashi stock and konbu as a substitute of fish stock, which is historically utilized in French delicacies to make the soup.

“Shucked oysters and contemporary lobster meat are offered to our friends earlier than we add them to particular person casseroles of the bouillabaisse on the teppan, and they’re topped with a traditional rouille sauce and grated gruyere cheese.

“Guests can enjoy the aroma as the soup is cooking and get to taste it piping hot.”

A (actually) scorching favorite with diners is the Miyazaki A4 grade Wagyu Tenderloin. The meat has simply the correct amount of fattiness, says Chef Yonemura. “It is seared and flamed on the teppan with sake and served with crisp fried shallots and zucchini, daikon and onion that have been braised in dashi stock. The beef is juicy and melts in your mouth.”

But what’s most extraordinary, is that every part — from the amuse bouche to dessert — is ready on the hotplate grill.

He says: “Our signature flaming dessert Crêpes Suzette “A la Teppan” is made on the teppan. It options contemporary orange slices, pineapple juice, Grand Marnier and selfmade vanilla ice cream.”


Japanese Wagyu Beef with Simmered Turnip, Zucchini and Onion and Fried Shallots. PHOTO: RESORTS WORLD SENTOSA

Lunch is now served

Previously solely open for dinner, TEPPAN now caters to lunchtime clientele. Choose from two prix repair choices: 4 programs at $78++ or 5 programs at $88++.

The former options appetiser Cold Fedelini (a really skinny spaghetti) with Salmon Roe and Scallop, a alternative of Wagyu Hamburg Steak or Kurobuta Black Pork as your foremost, a novel Garlic Rice and Pasta dish and Chef’s Dessert.

As for the latter, take pleasure in an extra amuse bouche of Konbu Seaweed flavoured Flounder and Persimmon Fresh Spring Roll.

Top up $120++ for the luxurious A4 Wagyu tenderloin from Shiga Prefecture as the principle as a substitute, and $15++ extra for Chef Yonemura’s signature Crêpes Suzette, which is made on the teppan.

Visit TEPPAN by Chef Yonemura at Resorts World Sentosa, The Forum, Level 1. It is open from Tuesday to Saturday, from midday to 2.30pm (lunch), 2pm to 5pm (afternoon dessert) and 6pm to 10.30pm (dinner, final order 9.30pm). It is closed on Sunday and Monday besides public holidays.

Call 6577-6688, e-mail [email protected] or go to www.rwsentosa.com/teppan for extra data. Reservations really helpful. Families with kids aged 10 and above are welcome.




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