Aptly named ‘Genten’ (Japanese for ‘origin’), Executive Chef Keisuke Uno’s new a la carte menu connects diners with the rich history of Japanese cuisine through rare and premium ingredients personally sourced and curated by him.
The experience begins with a fresh selection of assorted sashimi accompanied by classic springtime produce like Shogoin radish and ponzu. You’ll also find toro prepared in two ways: kampachi tartare topped with caviar and wasabi soy sauce, and black truffle carpaccio with tamari soya sauce. The latter utilises a special Kyushu soy sauce painstakingly sourced by Chef Keisuke.
One of the menu highlights is the whole Hokkaido abalone steamed in premium Akumochizake sake until ultra tender and then lightly seared on the teppan, and served with a creamy abalone liver sauce.
There’s also the signature slow cooked 24-Hour Miyazaki pork belly. For this dish, the chef uses Kannonike pork, a rare breed of Japanese pig. The belly is prepared sous-vide with soy sauce, mirin, ginger and garlic, and then grilled on hot charcoal until beautifully caramelised.
Best for a relaxing dinner is the shabu shabu hot pot – which comes with a generous portion of A5 Ohmi sirloin and vegetables. Dunk the thinly sliced meat into your individual hot pot of housemate premium bonito dashi and enjoy with the housemade sesame sauce.
Round off your lunch with the saikyo miso infused cheesecake, a refreshing savoury-sweet dessert using white miso sourced by Chef Keisuke from a family-owned business in Kyoto, the hometown of his grandmother.
