Special Dinner by Guest Chef “Takuya Yamashita”

Special Collaboration Event with Chef Yamashita, Michelin-star chef from Whitegrass @WABI-SABI Dining.

About this Event

Michelin-starred Chef Takuya Yamashita of Whitegrass joins Chef Terashima of WABI-SABI Dining for a one-night-only four-hands dining experience, where the culinary traditions of Italy, France, and Japan converge in perfect harmony.

As the seasons shift from late autumn to winter, the chefs highlight the essence of fresh, seasonal ingredients—bringing out their natural aromas and flavors to create a symphony of taste inspired by nature’s bounty.
Returning by popular demand from the previous event, the signature Pigeon (Pichon) dish makes its reappearance in an even more refined form. Paired with aged sherry and lotus root, its deep, aromatic character and precise fire control deliver a truly memorable main course.

To complete the experience, WABI-SABI Dining’s sommelier has curated a thoughtful wine pairing to complement each course—inviting you to indulge in an unforgettable evening of fine gastronomy and harmony.

Event Schedule

The event will be held over two days at WABI-SABI Dining. The course is limited to 14 participants each on both days.

Wine Pairing Dinner

The menu will be available as an “Omakase” tasting course only.
The wine-pairing course is priced at SGD 500 per person, while the course without wine pairing is SGD 280 per person.

With Wine Pairing: $500++ per person
Without Wine Pairing: $280++ 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

Takuya Yamashita
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 from 2021 to 2025 consecutively.

Atsushi Terashima
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.

Chiyomi Kawai
Sommelier @ WABI-SABI Dining
While working at the WineBar 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 2005.
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.