Exploring the restaurant’s culinary philosophy through Chef Hervé Courtot’s Signature Osusume and the arrival of its new Executive Chef.
Seasonal dishes, rooftop views, and cocktails.
From air-flown Japanese seafood to meticulously crafted shari, every element embodies refinement, tradition and quiet ingenuity.
The Chef-Owner of Hashida Singapore talks about balancing tradition with innovation, his fears of overfishing and how he would like food to be entertainment.
Reinforced with one million high-strength stitches using an ancient Japanese stitching technique, Vollebak’s latest collection promises durability.
Tsutaya at Pavilion Bukit Jalil opens its door to welcome all book-lovers. The Japanese bookstore houses over 240,000 specially curated books, stationery, and decorative goods
