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.