Date: September 1, 2017 - September 1, 2018
Gourmet Japan returns to tantalise diners with the best of Japanese Cuisine
Singapore, 28 March 2013 – With the phenomenal success of the first Gourmet Japan in 2012 and the proliferation of Japanese restaurants, Japanese food is an undoubted favourite cuisine in Singapore. For the second year running, Gourmet Japan promises culinary pleasures par excellence from 26 April to 31 May 2013. This year’s event promises to deliver more finesse and exclusivity through its introduction of renowned local and international Japanese chefs including 2-Michelin starred chef Shinji Kanesaka and The Ritz-Carlton, Osaka’s Chef Mitsutoshi Saito as well as fine wines and champagnes that are only available for this event. The delectable events will be hosted at some of Singapore’s best dining establishments such as Shinji by Kanesaka, Kaiseki Yoshiyuki, Han and The Ritz-Carlton, Millenia Singapore.
As part of its evolution, the Gourmet Japan umbrella will be introducing a series of cooking workshops where guests can learn from the culinary maestros’ Japanese-inspired dishes which can be easily prepared at home and Mixology Japan, a month-long Japanese cocktail promotion at 8 bespoke bars.
Organised by Sphere Exhibits Pte Ltd (Sphere Exhibits), a wholly-owned subsidiary of Singapore Press Holdings Ltd (SPH), and presented by JCB International Co., Ltd, this year’s Gourmet Japan promises to satisfy consumers and connoisseurs’ gastronomic curiosity by creating exclusive as well as intimate gourmet dining experiences.
2-Michelin Starred Master Chef Shinji Kanesaka
The Jewel in the crown for Gourmet Japan 2013 will be the feature of 2-Michelin starred Chef Shinji Kanesaka. For one night only, diners will be able to experience nothing less than a true representation of Japanese dining as Master Chef Shinji Kanesaka pays tribute to both the culture and art of preparing an Omakase dinner, aptly paired with 5 vintages of the award-winning Palmes d’Or by Champagne Nicolas Feuillatte at “A Bespoke Dinner with Palmes d’Or featuring Chef Shinji Kanesaka” on May 16 at Shinji by Kanesaka, Raffles Hotel.
Kansai Experience with the wines of Villa Maria Estate
Japan and New Zealand comes together as Chef Seiichiro Arakawa showcases his signature dishes paired with eight different labels from Villa Maria Wine Estate, some of which are not available and only being shown for this dinner. To be held at Han on May 8, diners can expect their taste buds to be pampered by Chef Arakawa’s professional execution and his intimate understanding of the Asian palate perfectly paired with the award-winning kiwi wines.
Kaiseki with a Twist
Kaiseki refers to a multi-course Japanese dinner where the epitome of skills and techniques are used to celebrate seasonal ingredients to a culinary art form that are not just a feast for the eyes but a feast for the senses. Gourmet Japan celebrates this art form with a new dimension of pairing these dishes with the complexity of fine whiskies and the exquisite distinction of champagne.
At A Kaiseki Experience with Suntory Whiskies on May 29 at Ki-sho, Chef Kazuhiro Hamamoto, a protégé of Chef Tetsuya of Waku Ghin, will be presenting his unique interpretation of Kaiseki which will be paired with 6 expressions of Suntory’s highly acclaimed whiskies – Hibiki, Hakushu and Yamazaki. Each course has been artistically created to enhance its natural flavours with the nuances of these internationally celebrated whiskies.
On May 30, one of the city’s newest and most talked about Kaiseki restaurant Yoshiyuki, will create a near perfect Kaiseki experience by balancing taste, texture and presentation using the best seasonal produce which will be specially procured and flown in. Chef Yoshiyuki Kashiwabara takesThe Art of Kaiseki Dining with Champagne Nicolas Feuillatte to new heights and complements the delicate flavors of his signature creations with a selection of the finest champagnes from Champagne Nicolas Feuillatte and Palmes d’Or.
Chef Yoshiyuki has spent seven years as the personal chef to the Japanese ambassadors based in San Francisco and Singapore and has partnered with famed restaurateur Ignatius Low to open Yoshiyuki in 2012.
A Sassicaia Wine Dinner featuring Chef Kentaro Torii
For many wine connoisseurs and international wine critics, the wines of Sassicaia are regarded to be not only the best from Italy but amongst the best in the world. Hailed as a first growth of Italy, Gourmet Japan takes pleasure in showcasing these vinous gems with authentic Italian dishes that are prepared with Japanese discipline and dedication. On May 21 at Forlino, Chef Kentaro Torii features his deft understanding of Italian cuisine by showcasing a 6 course menu paired with 8 wines served en magnum. The wines include 4 library vintages of Sassicaia spanning two decades which includes 1999, 2001, 2004 and 2009 as well as 2 vintages each from Le Difese and Guidalberto. These wines have been specially flown in directly from the winery for this special evening.
Casual Evening Indulgences – Japanese Style
For more casual take on Japanese cuisine, there will be 4 evenings of casual Japanese dinners and soirees featuring a wide variety of famed casual Japanese cuisine styles paired with a wide variety of beverages.
On May 7, head down to Tomo Izakaya for Suntory The Premium Malt’s & Yakitori Sunset Session, a casual evening of good company and free flow of the new Suntory Premium Malt’s Beer. With close to 30 years experience in the F&B business and 20 years experience as a Japanese cuisine chef, Head Chef Patrick Png will be on hand to serve up Yakitori favourites to go with Japan’s No. 1 beer.
On May 14, The Horse’s Mouth plays host to a very unique evening, Contemporary Izakaya-styled Dinner with Emilio Lustau Sherries, where the Japanese culinary style of izakaya cuisine will be paired with the flavours of Spanish Sherries. Diners will enjoy a 4 course menu that has been specially created to complement the full spectrum of Emilio Lustau’s award-winning Sherries which includes Fino Janara, Manzanilla Papirusa, Amontillado Los Acros, Olorosso Don Nuno, East India Solera and PX San Emilio. Experience a journey in understanding Spanish Sherries which will range from dry to sweet and simple to complex.
For lovers of meat and wines, Gyu-Kaku will feature the best way to enjoy grilled meats with the bold flavours of Australian wines. Enjoy a selection of meats with Elderton’s Classic Range 2009 Chardonnay and Classic Range 2009 Shiraz Cabernet on May 15 in the Yakiniku Indulgence with Elderton Wines.
On May 22, Chihuly Lounge at The Ritz-Carlton, Millenia Singapore plays host to An Evening Soiree with Hibiki. This captivating evening offers whisky lovers the ideal opportunity to chill out and enjoy two expressions of Hibiki whisky, the 12 and 17 year old, and tantalising Izakaya style canapés. A jazz ensemble completes the mood to unwind after a hard day at work.
A Modern Japanese Dinner by Chef Tadashi Takahashi
For a touch of modernity, the latest restaurant to join Singapore’s burgeoning Japanese dining scene, Hashi, will be hosting an exclusive dinner, A Modern Japanese Dinner by Chef Tadashi Takahashi, on May 28. The former head chef of the renowned Nobu Melbourne, Chef Tadashi Takahashi, will be showcasing his signature modern Japanese dishes using the freshest ingredients specially flown in from Japan. A range of specially selected fine boutique sakes will be paired with each of the 6 exquisite dishes for a true gastronomic experience.
The Art of Japanese Cuisine Workshops
For participants who have a keen interest in learning how to whip up Japanese dishes at home, these workshops offer the ideal opportunity to enjoy intimate sessions with various leading culinary maestros as they share their signature Japanese-inspired dishes. Held in the comfort of the well-equipped ToTT Cooking Studio, this rare opportunity spans one weekend from April 27 to 28 with limited sessions and seats available.
A Date with Chef Mitsutoshi Saito
From May 20 to May 31, Chef Mitsutoshi Saito leads a culinary team from The Ritz-Carlton, Osaka to showcase an exquisite Japanese afternoon tea indulgence at the Chihuly Lounge and an enhanced Japanese offering at the Greenhouse.
The Ritz-Carlton, Osaka has had a long history of being a culinary temple in the heart of the city. Today it boasts two restaurants which have been awarded Michelin stars and continues to be a mecca for gourmands when they visit the city. Chef Mitsutoshi Saito upholds this tradition and offers us a taste of exquisite Japanese delights.
Taste Japan, Mixology Japan and The Suntory Golden Week
Complementing the various events of Gourmet Japan, a selection of 20 Japanese restaurants and 8 bespoke bars will also be offering special set lunches and dinners as well as cocktails exclusively for the month under the Taste Japan dining and Mixology Japan cocktail offer.
As the week of 26 April to 5 May coincides with the Japanese Golden Week, JCB cardmembers spotted dining at Taste Japan participating restaurants with a Suntory The Premium Malt’s or the Kakubin Highball by Suntory Ambassadors will receive a complimentary round of Suntory The Premium Malt’s or the Kakubin Highball.
As the presenting partner of Gourmet Japan, JCB will be offering its card members a 20 per cent off all event ticket prices as well as the Taste Japan dining and Mixology Japan promotions. In addition, JCB cardmembers will also receive a 10 per cent off Taste Japan participating restaurants a-la-carte menu.
Reservations and ticketing for the Gourmet Japan events will start from 11 April 2013.
Mr Chua Wee Phong, Chairman of Sphere Exhibits said “Since the inception of our first gourmet festival in 2011, the response from our partners and the public for our portfolio of gourmet events has been very encouraging. The dining scene in Singapore and Asia has also seen much growth over the past few years. In line with Sphere Exhibit’s intention to grow it’s footprint across Asia, we will be looking at propelling our gourmet portfolio to other emerging affluent Asian cities.”
“We were really heartened by the overwhelming response for the inaugural Gourmet Japan last year which goes to show the popularity of Japanese cuisine in Singapore. Riding on that success, we are very excited to bring back Gourmet Japan with a bigger and higher quality line up of events in 2013. In addition, we have introduced new component such as the cooking workshops and bespoke cocktail bar promotion to give an even better and more extensive offering to Singapore’s discerning diners. With this, we do believe that Gourmet Japan in 2013 will again be the definitive Japanese dining experience in Singapore.” said Ms Elaine Chia, General Manager of Sphere Exhibits.
Mr Kimihisia Imada, Deputy President of JCB International Co., Ltd, added: “JCB is in the process of reinvigorating our business in Asia and we are taking bold steps to stay relevant in this competitive marketplace. We are delighted to be the presenting sponsor of Gourmet Japan 2013 again and see this as an excellent platform to position JCB as the leading global payment brand from Asia. This year’s line-up of Gourmet Japan is now more exquisite with the inclusion of internationally acclaimed Japanese chefs. Like last year, JCB cardmembers will enjoy excellent privileges when they pay with their JCB card for their tickets to the events or when patronizing participating restaurants and bespoke bars.”
Reservations and ticket purchases can be made through the official website: www.gourmet-japan.com or through the hotline at (65) 6319 2153.
For more information, please visit www.gourmet-japan.com
Issued by Singapore Press Holdings Ltd
Co. Registration. No. 198402868E
For media enquiries, please contact:
Ian Lim (Mr)
Sphere Exhibits Pte Ltd
DID: (65) 6319 1653
Deror Wong (Mr)
Corporate Communications & CSR
Singapore Press Holdings Limited
DID: 6319 1226
Date: September 1, 2017 - September 1, 2018
Date: September 7, 2017 - September 10, 2017
Time: 11:00 am - 10:00 pm
Venue: Singapore Expo Hall 5
Date: September 20, 2017 - September 22, 2017
Time: 10:00 am - 6:00 pm
Venue: IMPACT Exhibition & Convention Center Bangkok, Thailand
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