Last Updated: April 8, 2018
Chef Yonemura’s name should ring a bell, as his one-Michelin-starred Restaurant Yonemura in Kyoto recently celebrated its 25th anniversary. Now Resorts World Sentosa is home to his first venture outside of Japan, and his first teppanyaki-conceptualised establishment.
Teppan By Chef Yonemura fuses Japanese and French recipes and techniques to offer diners an exquisite dining experience that is prepared right before your eyes.
The modest space is clean and bright, all while maintaining a feel of cosiness. What we love most about teppanyaki dining is the intimate close-up one gets to encounter with the chef, while appreciating the meal that’s been prepared just moments prior.
Having just started a lunch service, they now have two menus — four courses for $78++ and five course for $88++ per pax — with optional top-ups of Teppan Grilled Lobster ($88++), Shiga Prefecture A4 Tenderloin ($120) and Crepe Suzette ($15). We were served the five-course lunch menu with the Crepe Suzette add-on.
To start, we were served a special shot of yuzu, infused with vodka. It was a simple drink, but exactly what the weather called for.
Our amuse bouche and appetiser were served together. One comprised a roll made of flounder, wrapped in parma ham, apple and pesto. The contrasting textures were a delight, with the crunchy and smooth proving to be very complementary.
The other was scallop seasoned with sake sauce, Japanese tomato and ikura, atop a bed of fedelini. There was a tiny soft-boiled quail egg that was meant to be gently pressed into the cup.
Mixing all the ingredients together resulted in a cold appetiser that was like a French interpretation of cold soba. The scallops were plump and sweet, while the saltiness of the ikura balanced out the entire dish perfectly.
The next course was the meat section of the meal, and we were fortunate to get to taste both choices, which were the Wagyu Hamburg Steak and Kurobuta Black Pork.
We first tried the Kurobuta Black Pork, which was served alongside sesame and peanut sauce, seasonal grilled vegetables and garlic chips.
The pork was a little tough for us, but with the peanut sauce, the flavours really came together. The garlic chips gave the dish some much-needed crunch, but unfortunately, the chewiness of the meat made it a tough bite to swallow.
The Wagyu Hamburg Steak was slathered with a dark and thick red wine reduction, which looked rather daunting.
However, once we got right into it, the meat simply fell apart and was very juicy and tender. The aroma of the meat (a mix of pork and beef) was quite potent, which made this dish savoury and enjoyable.
One of the more enjoyable portions of teppanyaki that we enjoy is when the garlic rice is served. Here, they serve Garlic Rice And Pasta (they use fusilli).
We couldn’t detect much of the usual garlicky taste nor could we really smell it, which was a letdown. We did, however, really like the use of mixed carbs.
Our dessert course was when the theatrics came alive, as the Crepe Suzette was prepared. There aren’t many places in Singapore which still serve this classic French dessert, so it’s always a treat when we get to enjoy watching it being made.
The tartness of the mandarins and Grand Marnier were fairly balanced with the sweetness of the vanilla ice cream, making this a very indulgent and luxurious pleasure. The crepes were thin enough, without being too flimsy, and soaked up all the syrup adequately.
Lastly, we had the Chef’s Dessert of Citrus Cheesecake. We were unfortunately let down by how bland it was, and when compared to the Crepe Suzette, we realised it would be worth the extra top-up. The cheesecake was light, but had no body, and simply didn’t impress us.
Teppanyaki is always a treat for both the eyes and the palate, and here is no exception. Some of the dishes were definitely better than others, but on the whole we really enjoyed the meal.
Sure, the price may be steep for some, but for the right occasion, the immersive and up-close experience is one that is unparalleled. At Teppan By Chef Yonemura, the staff are impeccable in their service, so you’ll be taken care of immensely well.
Expected damage: $78++ – $120++ per pax (for lunch)