Executive Chef Sawada Ko formerly from Itoh Dining by Nobu will be showcasing his exceptional skills in Kou Teppan, while Executive Chef Yamamoto Yoshiki will be leading the culinary artistry at Haku Sushi. Together, they invite diners to embark on a gastronomic journey, experiencing the sumptuous symphony of a one-of-a-kind dual teppanyaki experience and the elevated freshness of Kansai-style sushi. Translating to Red Teppan and White Sushi, the concepts are purposefully launched as a side-by-side duo bearing the symbolism of the Japanese flag’s red and white themes.
In the Japanese flag’s representation, white embodies purity and integrity, while red on the flag symbolises sincerity and warmth. By incorporating these symbolic colours, the two concepts aim to infuse the essence of Japan's flag, while also conveying the cultural significance of purity, sincerity, integrity, and warmth in their ideas.
Kou Teppan brings an interactive teppan experience that is more sophisticated and refined, removed from the usual theatrics that other teppan diners are familiar with, while Haku Sushi puts centre-stage the sushi-zu style of Kansai sushi, both presenting the epitome of Japanese dining to fans of Japanese cuisine.
Sizzling Up at Kou Teppan
Kou Teppan introduces a one-of-a-kind dual teppan dining experience featuring seasonal ingredients prepared on both main and personal teppan griddles. The main teppan griddle sets the stage for Kou Teppan’s skilled chefs to expertly prepare dishes with finesse and flair all at a vantage point of viewing diners. Selected dishes are then prepared on the private teppan griddle in front of diners, allowing an interactive session where diners are granted the freedom to tailor their meal to their liking.
Helmed by Chef Sawada Ko, who has carved a name for himself as a former executive chef at Itoh Dining by Nobu and has worked alongside the legend Chef Nobu Matsuhisa himself, Kou Teppan’s menu is an amalgamation of his years of pursuit of bold flavours and exciting ingredients. He brings the teppanyaki craft of Kanagawa prefecture, of which he has been perfecting for the past 15 years.
The Enya Lunch Omakase is priced at only $58 (6 courses), beginning with three Chef’s Appetizers featuring seasonal seafood followed by a Soup. Thereafter choose from indulgent mains such as Slow-Cooked Japanese Pork served on Magnolia Leaf, delicious Scallops, prime fish of the season and juicy Tiger Prawns drizzled in a Housemade Red Pepper Sauce and more! It is then complete with Kou Teppan’s rendition of a cheese sauce-drenched mini Okonomiyaki and Japanese A5 Wagyu Kamameshi (Kettle Rice) or umami Garlic rice; before a chef’s special dessert.
Meanwhile the evening ups the ante with Hino Dinner Omakase at $88 (8 courses), where one can savour premium sumptuous mains such as Japanese A5 Wagyu with Garlic Chips and Housemade Wasabi Sauce, or choose to indulge in the Lobster & Japanese Oyster Served with a Housemade Red Pepper Sauce (+$40) and more. Expect delightful additions of freshly flown Seasonal Vegetables in a creamy Uni sauce and a savoury Fish Cartoccio.
For an enhanced experience, diners have the option to elevate their meal with a sake flight (three sake samplers) affordably priced at $15. Alternatively, explore the diverse world of wine and sake with pairings available at $48/pax.
Moulding Tradition at Haku Sushi
Haku Sushi is helmed by Chef Yamamoto Yoshiki, who brings with him over 35 years of experience from Osaka to Shanghai to the table, including a stint at the Michelin-recommended Sushi Ginza Onodera, where he was overseeing menu development at the restaurant. Through years of honing his craft and inspiration, he created his own version of seasonal sushi shari, such as a special blend of sushi rice flavoured with red vinegar or red wine with a secret blend of elements. This hidden recipe will be the chef's first time showcasing it to the world, right here at Haku Sushi.
Haku Sushi perfects its offerings of Kansai-style sushi, characterised by the use of signature seasonal sushi-zu and lightly-pressed sushi rice in a sleek, stylish setting exuding elegance from every corner. The Kansai style of sushi prioritises pure flavours, where the sushi is served in its most natural form, without the ageing of the fish. The fresh sashimi coupled with premium grains of specially blended shari with a slight sweetness creates a medley of flavours in a single bite. Haku Sushi recreates a taste of tradition with air-flown seasonal ingredients direct from the bustling markets of Osaka, and is careful to select only the best quality of ingredients to match the artistry of its sushi preparation.
He translates his deep understanding of the balance between textures and taste, presenting a lunch and dinner omakase menu. The 9 course Irodori Lunch Omakase is priced at $68 and the 12 course Nishiki Dinner Omakase is priced at $88. The Nishiki Dinner Omakase invites one to start with a series of three Chef’s Appetisers, followed by a sweet Scallop Carpaccio drizzled with a zesty sauce. A premium series of four Seasonal Sashimi that showcases Chef Yamamoto’s expert knife skills await, together with a series of three Seasonal Nigiri are soon to follow with Murasaki Shoyu (soy sauce) from Kyushu that is mild and delicate to pair well with the fresh fish. Other highlights include a warm bowl of the smoothest Chawanmushi with a surprise mochi sesame centre, a Crispy Housemade Crab Cream Croquette on a bed of tart Tomato sauce topped with crisp carrot shreds and Hashiyasume - a refreshing jellied broth of Eggplant and Lady’s Finger with a hint of Wasabi. More surprises to satiate and satisfy await before the Chef’s Dessert of handmade Matcha Warabi Mochi, served with a sweet brown sugar sauce and ice cream to end things on a great note.
Similar to Kou Teppan, diners have the option to elevate their meal with a $15 sake flight or sake pairing options available at $48/pax.
a. 1 Kim Seng Promenade, B1-135 Great World, Singapore 237994
a. 1 Kim Seng Promenade, B1-134 Great World, Singapore 237994
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