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Wielding a precise hand Chef Kitagawa masterfully displays his Kyoto ryotei - or traditional restaurant - experience in the dishes he prepares: mixed sashimi featuring the textures of clam, prawn, squid, tuna, egg and cucumber; perfectly grilled Kagoshima beef served with shiitake mushrooms; and dreamy salt ice cream drizzled with caramel sauce (above). - PHOTOS: JAIME EE

High art of the Japanese open kitchen

Chef Kitagawa Tomohiro excels in traditional Kappo cuisine, plating up elaborate treats for the senses, writes JAIME EE
Jan 13, 2014 6:00 AM

NEW RESTAURANT

Kappo Yorito

60 Robertson Quay #01-04A (The Quayside)

Tel: 6733 6315

Open for dinner only Mon to Sat: 6pm to 2am

"THE chef came from Kyoto just three months ago

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