Asador Echevarri was ranked 3rd in “World’s 50 Best Restaurants”. Sous-chef Tetsuro Maeda will be invited as a guest chef, and a special 6 hands event by three Japanese chefs will be held at “WABI-SABI Dining” and “Masa Saito”.
About this Event
“Asador Etxebarri” was awarded third best restaurant in the world by the World’s 50 Best Restaurants. It has been attracting epicures from all over the world, although it is located deep in the mountains of Basque in Spain. Mr. Tetsuro Maeda has been the owner chef’s right-hand man for many years at this restaurant. In a gas-free environment, he skillfully maneuvers wood fire to bring out the flavors of the ingredients to its highest potential. When he demonstrated his exceptional skills in Japan, the entire event sold out within 18 minutes. We are extremely honoured to invite Mr. Maeda to Singapore for the first time for this special two-week event. Please look forward to this miraculous encounter of bustling trading port of Singapore, the skills honed in the mountains of the Basque and the carefully selected Japanese ingredients.
Event Schedule
WEEK1: Scent of journey, Breeze of Spain
The first week of the event will be a standing buffet style, which do not require the use of wood fire. The chef will be introducing small plates inspired by several regions in Spain, including Basque style pintxos. Seating will be provided for all guest, but it will be flexible free seating to encourage conversation among the chef and customers. The venue will be WABI-SABI Dining, where the collection of rare and premium wines awaits. Limited to 16 guests for each of the three consecutive nights.
| September 6th | 7:00PM to 9:00PM | 16 PAX |
|---|---|---|
| September 7th | 7:00PM to 9:00PM | 16 PAX |
| September 8th | 7:00PM to 9:00PM | 16 PAX |
WEEK2: In Temasek, City of the Sea
The second week of the event will be held at Masa Saito, the new restaurant of chef Masa Saito, who has led several famous restaurants in Singapore to success. This full-course meal will allow you to fully enjoy the magic of the flame, which is Mr. Maeda’s quintessential style of cooking. The chef and sommelier will select a special lineup of wines for you to choose from. (The bottle price will be around $300-$1,000) Limited to 12 guests for each of the three consecutive nights.
| September 13th | 7:00PM to 9:00PM | 12 PAX |
|---|---|---|
| September 14th | 7:00PM to 9:00PM | 12 PAX |
| September 15th | 7:00PM to 9:00PM | 12 PAX |
Dinner Menu
WEEK1: Scent of journey, Breeze of Spain
Small plates inspired by several regions in Spain, including Basque style pintxos. $250 per person.
WEEK2: In Temasek, City of the Sea
This full-course meal will allow you to fully enjoy the magic of the flame, which is Mr. Maeda’s quintessential style of cooking. $450 per person.
WEEK2: In Temasek, City of the Sea
Menu
1. Transparent watermelon gazpacho, Ham of joselito, Homemade anchovies
Gazpacho transparente de sandia, Jamon de joselito, Antxoa casera
2. Caviar and iberico fat
Caviar y grasa de iberico
3. Tomato and bonito
Tomate y bonito
4. Babylonia Japonica and Malabar Spinach
Babylonia Japonica y espinaca malabar
5. Carabinero shrimp
Carabinero
6. Txorizo and corn
Txorizo y maiz
7. Matsutake and Ham, Eggplant
Matsutake y Jamón, berenjena
8. Tilefish and Sakekasu
Amadai y sakekasu
9. Txuleton Steak
Txuleta
10. Goat’s Milk Ice-cream, Beetroot Juice
Hablado de leche de cabra, Jugo de remolacha
Location
WEEK1: Scent of journey, Breeze of Spain
https://wabisabi-dining.com
207 River Valley Road #01-60 UE Square, 238275
(Mohamed Sultan Rd side)
Call Us: +65-8126-2395 or WhatsApp
WEEK2: In Temasek, City of the Sea
https://www.masasaito.com/
6A Shenton Way, OUE Building Downtown Gallery #01-04, 068815
Call Us: +65-8126-2395 or WhatsApp
Chefs and Sommelier
Sous-chef from Asador Etxebarri
Renown as a ex-Sous chef in charge of the wood-firing at Asador Etxebarri in Spain, which was ranked #3 in 2019 in the “World’s 50 Best Restaurants.” He has also created several new dishes for the restaurants and now graduated to prepare for his own restaurant. Now he is based internationally and is one of the most sought- after Japanese chef in the world today. In 2019, he created the limited-time event” Tetxubarri” in his hometown of Kanazawa, combining Hokuriku ingredients with wood-fired cooking techniques, which wowed epicures from all over Japan. He lives in a quiet 200-year-old sheep pen in the mountains with his family , pets, and livestocks. By living the traditional Basque lifestyle, he has been nurturing deeper understanding of ingredients and the sensitivity to the subtleties of nature.
Chef @ Masa Saito
Born in 1980 in Kagurazaka, Tokyo. Spent his childhood with an architect father and a ceramicist sister, and started his culinary career at the age of 15. After training in Italian cuisine at a famous restaurant in Ginza, he opened a handmade café in Okinawa in 2005. In 2010, he was posted to the Embassy of Japan in Stockholm as Chef de Cuisine at the official residence of the Embassy of Japan in Stockholm. He has also demonstrated his skills as an advisor since his arrival in 2014 as Japanese Cuisine Chef. In 2019, he will become the ambassador for Higashine City in Yamagata Prefecture, and in 2022, he will open Masa Saito as the owner-chef. He is currently developing his multi-faceted activities.
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.
Sommelier @ WABI-SABI Dining
While working at wine bar in Ginza, Chiyomin was one of the most excellent disciple of Shinya Tasaki, the first Japanese to win the World’s Best Sommelier Coeur Coeur d’Or in 1995.
She then received his sommelier certification in 2006 and came to Singapore in 2011 to work as a sommelier.
Since 2015, she became the head of sales of Kenzo Estate Wine for Asia Pacific region. Kenzo is a Napa Valley winery owned by Kenzo Tsujimoto, the founder of Japanese video game company Capcom. We are honored to have Chiyomin joined Wabisabi Dining as the Chief Sommelier from 2021.
