The man behind the widely acclaimed two-Michelin-starred La Cime in Osaka, Chef Yusuke Takada, has opened a charcoal-grilled omakase and brasserie ‘Hanazen’ in Singapore. At Hanazen in Singapore, you can expect the smoky char of charcoal-grilled meat skewers that combine the best of both Japanese and French techniques. These are complemented by artisanal cocktails, sake, wine and a tea programme featuring Kyoto’s 7T+.
After working in Japan for 10 years, Takada moved to Lyon, France to attend the cooking school Ecole Hôtelière Tsuji, followed by a stint under French chef Yannick Alléno at three-Michelin-starred Le Meurice in Paris.