The intimate 18-seater restaurant here is an offshoot of the first Michelin-starred teppanyaki restaurant Ishigaki Yoshida in Tokyo. Kagayaki in Singapore is led by Head Chef Nobuyasu Kamiko from Asakusa, Japan. The 48-year-old chef has over 30 years of experience, half of which was spent working as a teppanyaki chef.
At Kagayaki by Ishigaki Yoshida, they 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 them 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. They also serve seasonal ingredients in tandem with Japan’s seasons. An exquisite experience served in Omakase style.