Japanese cuisine is globally considered a must-have gourmet. This seafood-based menu uses sustainable bluefin tuna fish to highlight some of Japan's best-loved recipes. Leave it to Executive Chef KT Yeo to craft a delicious Japanese menu everyone will love! Now, you can enjoy authentic Japanese food at home.
Kaisen Don with Seasonal Seafood and Japanese Rice A simple recipe made gourmet, this popular Japanese seafood rice bowl uses a variety of fresh (raw) seasonal seafood served over a bed of perfectly steamed Japanese white rice.
Konjac Kaisen Don with Seasonal Seafood A low-carb substitute for the Japanese seafood rice bowl. Made with a variety of fresh seasonal seafood, these toppings are served over a bed of keto-friendly rice or konjac rice.
Momotaro with Sesame Dressing
A delicious appetiser of deskinned organic Japanese tomato drizzled with a nutty, golden sesame sauce on top.
Salad of the Day A unique, refreshing salad created by Chef KT Yeo based on the best seasonal ingredients.
Shungiku Salad A piquant Japanese side dish, this salad uses lightly boiled Chrysanthemum leaves drizzled with secret Japanese soyu-based dressing.
Grilled Bluefin Tuna Collar Collar of sustainable bluefin tuna grilled to perfection and served with a slice of lemon, juicy daikon oroshi(grated radish) and soyu dressing. The fish collar is the most flavourful cut and tastes delicious when grilled.
Cold Tofu A popular Japanese appetiser made with smooth silken tofu, which is creamier and has a velvety texture.
Grilled Octopus Tender & delicate, fresh octopus tentacles char-grilled to perfection and seasoned with thyme, garlic and olive oil.
Tuna/Salmon Tataki A renowned Japanese dish that combines delicate, gently-seared and thinly-sliced otoro(sustainable bluefin tuna belly) with special ponzu (citrus soy sauce).
Mochi A delightful Japanese rice cake dessert made with short-grain Japonica glutinous rice shaped into rounds with the Chef's special flavourful filling.
Flourless Burnt Cheesecake (Low-Carb) A gluten-free and low-carb dessert everyone will enjoy! A light and creamy cheesecake made of cream cheese, sugar, and eggs baked to obtain the trademark slightly burnt surface and soft, luscious centre that will melt in your mouth.
Fresh Fruits A vibrant mix of seasonal fruits cut into bite-sized pieces for a finishing touch of natural sweetness.
Curated by Chef KT YEO
Known toEsseploreas the man blessed with the gift of taste, Yeo Kian Tiong is a highly accomplished chef in Singapore. After quitting his high-paying IT job, he enrolled in the prestigious Le Cordon Bleu Culinary Academy and has since mastered four of the toughest cuisines in the world – French, Italian, Cantonese, and Japanese. He has pioneered some of the most well-known restaurants in the country like Xi Yan, Sumi Yakitori, Cornerstone, Ramen Monster, and ran his private fine-dining service. He has also been featured in newspapers, magazines, local television, and radio talk shows, and released two cookbooksCook Chinese with Chef KT, andCooking Classics Chinawhich won the Gourmand World Cookbook Award. Currently, he is the Executive Chef and Head Culinary Innovation and Operations at Esseplore, where he meticulously handpicks Singapore's best chefs and helps them properly highlight and build on the homegrown aspect of Singapore's culinary scene.With his multiple accolades, years of experience and unique gastronomic principles, it's certain that any feast by KT will leave no room for disappointment.