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The restaurant continues to delight with consistently good cooking that has remained true for the last 40 years.
A beautiful platter of Matsu is a great way to start a meal—savour the goodness of mixed sashimi consisting of hamachi, salmon, blue marlin, kani, ama ebi (sweet prawn), hokigai (sliced octopus), and saba, all flown-in from Japan.
The iron griddle-cooked teppanyaki special of U.S. black Angus rib-eye steak and sea-fresh shelled prawns is delectable. Pair it with a bowl of chahan, Japan’s laboriously prepared fried rice, to complete the main event.
Precision-cut fruits carefully arranged on a pristine platter provides a refreshing end to an extremely sumptuous meal.