Takumi Tokyo

This restaurant in Keppel Bay is known for being the first robatayaki restaurant in Singapore to use Binchō-tan charcoal and for serving up top-grade teppanyaki for almost three years, Takumi has a new (executive) chef in town. Shigeru Shiraishi has travelled to our shores from Japan via New York, where he spent time rolling up sushi for hot celebs in the Hamptons. He is now the one standing behind a newly installed sushi bar set up with views of yachts floating in the harbour. Tip: ignore the boats, and focus on the chef as he crafts his magic. He keeps things perfectly traditional, paying strict attention to detail – things like allocating wasabi depending on the fish, and moulding each ball of rice with a tiny fold on the bottom, are priorities. And fear not, the original offerings are still on the menu.