2-Michelin star Chef Yoshihiro Narisawa’s highly anticipated five-week residency at Mandala Club almost sold out
Mandala Masters and Porsche are proud to announce the opening of their latest collaboration, NARISAWA, an exclusive dining experience with culinary master and internationally acclaimed Chef Narisawa. In Singapore with his 20-strong team, the five-week residency opened today at Singapore’s most dynamic private members club, Mandala Club.
Limited to just 36 guests, the pop-up restaurant will see the ground floor of Mandala Club transformed into The Masters Table, a stunning transformation of Chef Narisawa’s renowned Tokyo restaurant NARISAWA. Set to the theme of “co-existing with forests” it has a special focus on nature and natural surroundings paying homage to satoyama culture, a product of harmony between human folk, foragers and forest.
Continuing Mandala Club’s partnership with Porsche, guests entering the venue will be greeted by a showcase featuring Porsche’s first fully-electric sports car, the Taycan. Guests will also have the opportunity to go on a digital treasure hunt within the space, and must complete the hunt to qualify for a grand draw to win an all-expenses paid trip for two to the Porsche Experience Centre in Tokyo, Japan.
At The Masters Table, diners will be able to indulge in Chef Narisawa’s distinctive approach to ‘Innovative Satoyama’ cuisine. Inspired by the natural world and incorporating sustainable ingredients locally sourced, and on this occasion from across Singapore including the Edible Garden City.
Highlighting the Satoyama experience, guests will have a choice of an 8 or 12-course lunch menu, whilst dinner will feature 12-courses. The menu will include dishes such as Chef Narisawa’s signature, the ‘Bread of the Forest 2010’, which rises over the course of 15 minutes with the use of candlelight, and is presented tableside in a stunning garden wreath created using foliage that Chef sourced during his foraging expedition in Singapore.
The delicately made bread uses a Sakura wheat flour base from Japan and is served with a rich mixture of grass butter, finished with a sprinkle of chlorophyll of spinach adding a subtle bitterness that complements the earthy flavour of the bread.
Another standout on the menu is a tantalising tuna dish using freshly-procured tuna directly from the Toyosu market in Japan, sourced from the Shizuoka prefecture along the coast of the Pacific Ocean. The tuna was personally selected by Yukitaka Yamaguchi, who is renowned in Japan as the “Last King of Tuna”. Yamaguchi marks the first time he has collaborated with Chef, and it is an exclusive specially made for Narisawa’s residency in Singapore.
Chef will also be presenting another original, the ‘Scenery of Garden’ which highlights his unique approach to cuisine that is focused on sustainability, local ingredients, and a deep connection to nature. This dish, like many others on Chef Narisawa’s menu, is inspired by the Edible Garden City in Singapore.
Chef sourced the ingredients locally from farms and forests around the country creating a dish that truly represents the region. The visual splendour is presented on a beautifully crafted wooden tray, resembling a garden, with small portions of vegetables, herbs, and edible flowers arranged in an artful way.
“The ‘Scenery of Garden’ is a celebration of the natural beauty and bounty of Singapore, showcasing the unique flavours and ingredients that can be found in this vibrant city-state,” said Chef Narisawa.
In addition to the exquisite food offerings, Chef has worked closely with the famed Masuda Sake Company to curate a sake pairing for the majority of the dishes on the menu. The only exception being the pairing for an elegant soup featuring taro sourced from Malaysia, and where sea snake is dried and smoked to extract the flavours used to create the broth before being plated on top of the charred sea snake. The surprising dish is paired with Iwa Sake, an ultra premium brand of sake known for its high quality and exceptional taste.
It is produced by the Shiraiwa Sake Brewery, helmed by industry-legend Richard Geoffroy who was previously the chef de cave (cellarmaster) of Dom Pérignon for 28 years. Interestingly, it was Geoffroy who specifically requested Chef Narisawa to pair his Iwa Sake with the taro and sea snake broth.
Located in the Toyama prefecture of Japan, the brewery is one of the newest in producing high-quality sake. The brewery’s dedication to quality and craftsmanship has earned Iwa Sake numerous awards and recognition both in Japan and internationally due to its smooth and delicate taste profile, combined with its subtle aroma and clean finish, making it an excellent pairing for Chef Narisawa’s delicate dish.
