A special event with Chef Yamashita from Whitegrass, a One-star Michelin restaurant in Singapore. The theme for the night is “Blessings of Awaji Island: a gastronomic journey with Michelin brilliance” and the event will be held at WABI-SABI Dining.
About this Event
An evening of sumptuous gastronomic delights, where the ingredients nurtured by the rich nature of Awaji Island are presented with the first-class skill and refined sensibility of Chef Yamashita of Michelin-starred Whitegrass and Chef Terashima of WABI-SABI Dining.
The ingredients of Awaji Island, being the jewel of Japan, are characterised by their fascinating seasonal flavours. The freshness and quality of these seafood and vegetables are highly regarded both in Japan and abroad, and the special menu at this event will feature these produce. The flavour of the ingredients is brought out to the fullest.
Fresh seafood from the sea of Awaji Island and seasonal vegetables grown in the island’s unique warm climate are reinterpreted by the chefs in a completely new way. This is a special opportunity to appreciate the ingredients, from their origins to the cooking process, while also being privy to the stories behind each dish and the chefs’ particular culinary sensibilities.
Enjoy the meticulous ingenuity and aesthetic sense in each dish, and relish a moment when you can feel the charm of Awaji Island.
This is a special experience into the art of gastronomy. We invite you to this blissful gastronomic journey of Awaji Island.
Enjoy the luxury of WABI-SABI Dining with a selection of fine wines.
Event Schedule
The event will be held over two days at WABI-SABI Dining. The course is limited to 12 participants each on both days.
| October 27th | 7:00PM to 10:30PM | 12 PAX |
|---|---|---|
| October 28th | 7:00PM to 10:30PM | 12 PAX |
Dinner Menu
The menu is only available as an ‘omakase’ menu course with wine pairing at SGD 388 per person. Non-alcoholic cocktails are available instead of wine pairings for those who do not like alcohol.
Menu
1. Amuse
Aori Ika / Comté 18 month
Aka Uni / Cauliflower / Consomme jelly
Louis Roederer Collection 245 (Champagne)
2. Madai
White Turnip / Yuzu kosho
3. Fugu
Spinach / Smoked Butter
4. Awaji Onion Potage
Black Truffle / Mont d’or
5. Hamo
Sauce Béarnaise / Estragon
Asatsuyu 2022 Kenzo Estate (Sauvignon Blanc)
6. Octopus
Risotto / Paprika oil
7. Sawara
Sauce Vermouth / Shungiku
Meo Camuset Bourgogne Cote-D’or Hémispère nord 2021 (Pinot Noir)
8. Awaji Wagyu
Onion / Kurata pepper
9. Shine Muscat
Sichuan pepper / Elderflower
10. Financer
With wine pairing $388++ PER PERSON
Location
https://wabisabi-dining.com
207 River Valley Road #01-60 UE Square 238275
(Mohamed Sultan Rd side)
Call Us: +65-8126-2395 or WhatsApp
Chefs and Sommelier
Michelin-star chef from Whitegrass
Born in 1986, moved to Tokyo at the age of 20 when he started his journey of French fine dining and gain tremendous experience from various restaurants such as Kojimachi “Au Provenceau”, Kagurazaka “La Matiere”, Patisserie “Yu Sasage”, etc. Moved to France at the age of 28. He spent two and a half years at “Étude” in the 16th street of Paris and “Les enfants rouges” in the North Marais. After returning to Japan, he worked at “Ciel et Sol”, a one-star restaurant in Shirokane, and became the head chef at “Whitegrass” in Singapore in May 2019 and was awarded one Michelin star in 2021 and 2022 consecutively.
Chef @ WABI-SABI Dining
Atsushi Terashima was born in Nagano, Japan in 1975, and moved to Tokyo at the age of 18. After graduating from college, he started at Italian restaurant “Osteria” in Roppongi at the age of 23, where he fell in love with Italian cuisine. After working at “Canoviano” in Daikanyama, he then decided to pursue his passion from the origin — Italy at the age of 26. After spending two years at the first 3-star “Don Alfonso” in southern Italy and the 2-star “Arnolfo” in Siena, he returned to Japan and opened his very own Italian restaurant “L’oasina” with his friend in Minami Aoyama. In 2019, he brought Japanese-pizza restaurant brand to Singapore, and then joined Wabisabi Dining as a head chef in 2021.
BBQ Chef
Born 1988 in Nagano Prefecture, Japan. Resident on Awaji Island for seven years. After dropping out of university, he worked as a detective, SE, survival game place management and copywriter, and is currently engaged in a hotel revitalisation business on Awaji Island.
Fascinated by the richness of Awaji Island’s ingredients and in his quest to create the best BBQ, he was scouted as a chef specialising in BBQ. he will be the manager and chef of The BLESS AWAJI, scheduled to open in spring 2025.