At Kagayaki by Ishigaki Yoshida, we showcase Junichi Yoshida’s new era of “Teppanyaki” with Nobuyasu Kamiko helming the Singapore restaurant. Kagayaki features 増田かがやき牛 – “Masuda Kagayaki Beef” branded just for us and raised in Gunma Prefecture at Masuda Farm. These premium female cattle are fed for 6 months with a special feed made of boiled-pressed barley that is steamed twice.
This laborious method of feeding the cattle with cooked food (which has become a rarity even among premium beef farms in Japan) changes the lipids in their meat and results in cuts that are translucent and delicate. We also serve seasonal ingredients in tandem with Japan’s seasons. An exquisite experience served in Omakase style.
Award-winning Michelin chef, Junichi Yoshida, introduces his Teppanyaki cuisine to Singapore at Kagayaki by Ishigaki Yoshida. Chef Yoshida was the first chef to receive a Michelin star in Japan for Teppanyaki cuisine, receiving this honor just 2 years after he opened his own restaurant, Ishigaki Yoshida, in 2013. This year he celebrates the 10th anniversary of his Tokyo namesake. Chef Yoshida is also the Chairman of the Japan Teppanyaki Association, where he helps to promote Teppanyaki both in Japan and to the wider world.
Wednesday - Friday: 12:00 – 2:00 pm
Alternate Monday: 7:00 pm
Tuesday & Wednesday: 7:00 pm
Thursday, Friday & Saturday:
First Seating: 6:00 - 8:00 pm
Second Seating: 8:15 - 10:30 pm