When it comes to Japanese dining, the adjectives “precise”, “refined” and “well-honed” come to mind. Whichever the style of Japanese dining, be it izakaya, kaiseki, teppanyaki or washoku, the food and the chef become entwined in an art performance that pays homage to the craft of creating beauty. The restaurants Hide and Masa by Hide Yamamoto at The Outpost Hotel Sentosa embody those characteristics, exemplified by Head Chef Yamamoto.
This story is from the December - January 2021 edition of Epicure Magazine.
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This story is from the December - January 2021 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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