Bringing the pinnacle of Japanese dining to Singaporean foodies this May, Japanese Master Chef Masayuki Okuda arrives on our shores to showcase an exquisite 9-night-only omakase dinner at Element, a restaurant-bar located within Amara Singapore’s lobby.
In special celebration of the 10th anniversary milestone of the WASHOKU Summit, Master Chef Okuda makes a symbolic return this year; being the chef behind the menu at the first summit held a decade ago when it was recognised by UNESCO as an Intangible Cultural Heritage.
Widely revered in the Japanese culinary scene as a Grand Master who has trained many stellar chefs and garnered a multitude of accolades, Master Chef Okuda has never stopped in his endeavour to share Japanese cultures and flavours with the rest of the world. Appointed the Goodwill Ambassador of the Food for Shonai Region, Yamagata, Master Chef Okuda constantly spearheads innovations that shine a spotlight on the Shonai region’s cuisine and produce.
Presenting that knowledge and finesse from May 12 to 21 at Element, Chef Okuda will be serving up an exclusive omakase menu filled with his signature sushi, seasonal dishes, and other treats from his own restaurant, Al-che-cciano.
Amongst the many highlights is his famous Ginza Olion Sushi – dubbed the “World’s First Oil Sushi” – crafted without soy sauce, making use of only select oil and salts sourced from around the world to produce a one-of-a-kind flavour profile. Gourmands can look forward to a specialty dinner that focuses on that unique technique of his as he prepares a menu using ingredients that best showcase the four different seasons of Japan.
In conjunction with the Summit’s 10th anniversary celebrations happening from now till Apr 30, Chef Okuda will also be lending his knowledge to four tenants at Itadakimasu by PARCO.
Teaming up with Menya Kokoro, Maguro Brothers, Yakiniku Heijouen, and Sabar, their respective casual dining menus aim to further display the different tastes of Japan. Complete with specialty sake pairings of their own, head over to sample an Italian Style Niku Ramen at Menya Kokoro that combines the flavours of Japanese noodle with Italian marinara, and a Maguro Singapore Roll at Maguro Brothers that pays homage to our city with a rice roll of egg, tomato marinated tuna, kanpyo and garlic.
Serving up two dishes in true yakiniku spirit is Yakiniku Heijouen’s Sirloin Beef Chinese Tagliata Style and Beef Tongue with White Leek Salad, while Sabar steps up with their Secret Menu Saba Nabe from the Okuda family.
To find out more about Chef Okuda’s specials at Element and Itadakimasu by PARCO, head over to Element’s website here and the latter’s website here.
