Sunday, 14 October 2018

3.00pm – 9.00pm

Cut by Wolfgang Puck,

2 Bayfront Avenue,

B1-71, Galleria Level,

The Shoppes at Marina Bay Sands,

Singapore 018972

Celebrate the magic of sake and sochu from Japan’s best breweries and distilleries at Taste of Japan. Discover the beauty of sake with some of the world’s most respected sake masters and sochu distillers.

The event showcases Japan’s customary tea art ceremony - Sencha-dou, exclusively curated by Senchado Hoenryu The event showcases Japan’s customary tea art ceremony - Sencha-dou, exclusively curated by Senchado Hoenryu from Tokyo. Join in this epicurean experience and savour the best sake and sochu Japan has to offer, accompanied with exquisite culinary creations prepared with some of the best produce and harvests sourced directly from Japan by chefs, Joshua Brown of Cut by Wolfgang Puck, Ryan Clift of Tippling Club, and special guest chef Akira Nakamura of Chisoh Nakamura from Japan.

from Tokyo. Join in this epicurean experience and savour the best sake and sochu Japan has to offer, accompanied with exquisite culinary creations prepared with some of the best produce and harvests sourced directly from Japan by chefs, Joshua Brown of Cut by Wolfgang Puck, Ryan Clift of Tippling Club, and special guest chef Akira Nakamura of Chisoh Nakamura from Japan.

CONTACT TASTEOFJAPAN@BLESSINC.ASIA IF YOU ARE INTERESTED TO ATTEND TASTE OF JAPAN.


Restaurant

Offering the finest range of beef selections grilled over hard wood and charcoal, CUT caters to the true steak connoisseur. Be spoilt for choice with Australian Angus, Wagyu selections from across the USA, Australia and Japan, and true Japanese A5 Kobe Beef from Hyogo Prefecture. The menu is complemented with a range of produce and ingredients sourced directly from southern California, giving you an unparalleled dining experience in a contemporary atmosphere.

Esteemed hospitality designer Tony Chi crafted the interior with a modern aesthetic to complement the contemporary menu. A sleek bar & lounge welcomes you and offers the perfect vantage point to people-watch while enjoying hand-crafted cocktails and small bites. Baked oak, bronze and leather materials lend a warm feel and the spectacular private dining room is surrounded by glittering mirror glass walls and floor-to-ceiling wine displays.

The chefs

Joshua Brown

Joshua Brown (Executive Chef) Born and raised in Southern California, Joshua Brown embarked on a culinary career in 1997 to develop his passion for cooking. From a prep cook at a restaurant in his home town of Los Angeles, Brown quickly rose through the ranks after he joined Wolfgang Puck’s flagship restaurant Spago in Beverly Hills in 2001 as a line cook. Brown was promoted to sous chef and eventually kitchen manager of the James Beard Award-winning restaurant.

After six years of developing and fine-tuning his culinary skills at Spago, Brown became part of the opening team at CUT Beverly Hills, where he most recently held the position of executive sous chef. In 2010, Brown moved to Singapore with his family to lead the kitchen of CUT at Marina Bay Sands. He added Spago to his portfolio in 2015. Under his leadership, CUT by Wolfgang Puck clinched One Michelin Star at the inaugural Michelin Guide Singapore 2016, and went on to retain its One Michelin Star status in 2017 and 2018.

Ryan Clift

Ryan arrived in Singapore in 2008 to set up his own venture, Tippling Club. Known for its progressive, avant-garde cuisine and equally inventive cocktails, Tippling Club quickly rose through the ranks of Asia’s Top 20 Restaurants in The Miele Guide—the first independent and authoritative dining guide of the region’s finest restaurants.

In 2011, Ryan was the first Singapore-based presenter at the world-famous Madrid Fusión culinary congress; and two years later, Tippling Club bagged five awards at the World Gourmet Summit Awards of Excellence, including the coveted Restaurant of the Year and Bar of theYear. In 2014, Tippling Club was inducted into the illustrious Krug Ambassade global network, placing Ryan as one of three Krug Ambassade chefs in Singapore.2017 saw Tippling Club rise in globalrankings—placing 27thin Asia’s 50 Best Restaurants, 11thin Asia’s 50 Best Bars, and 31stin World’s 50 Best Bars—and in the same breath bring home the honour of Best International Restaurant Bar at the Tales of the Cocktail’s Spirited Awards.

At Tippling Club, Ryan seeks to subvert conventional dining by providing diners with an inimitable gastronomic experience. From using produce carefully sourced from Asia and around the world as well as herbs from his own farm, the cuisine at Tippling Club reflects Ryan’s ingredient-driven approach to cooking, resulting in genuinely innovative permutations of flavour profiles and textures that are truly unique.

Akira Nakamura

Chef Akira Nakamura was born in Kitakyushu, Fukuoka Prefecture in 1973. After graduating from culinary school, Chef Nakamura went on to work in fisheries and wet markets, familiarising himself with the way that other chefs selected their fresh seafood and produce. He opened his first restaurant, the acclaimed "Chisoh Nakamura" in Kityakyushu at the age of 30. Chef Nakamura still owns and operates his restaurant in Fukuoka and is well respected for his style of traditional kaiseki-ryōri throughout Japan.

SENCHADO HOENRYU (tea ceremony)

A Taste of Japan features another wonder of Japanese vibrant culture – Sencha-dou, a Japanese customary tea art ceremony. The tea art ceremony is curated exclusively by Senchado Hoenryu from Tokyo and presents guests an opportunity to learn of the art of enjoying Japanese green tea; and will be presented by hostesses dressed in traditional Kimono.


The history of Sencha traces back to China's Ming Dynasty.

While tasting tea, appreciation of various tools, reading poetry, enjoying paintings and art, the “Sencha Art" was born.

In early 1600, this custom was brought to Japan by the Zen master Ingen, entering in 1700, it spread rapidly and it is said that one form and direction as shown by the selling tea owner said to be the founder of Sencha and the founder of Chungxing, and "Senchadou" became like today's form.

The Tea ceremony is produced by
PIFC Senchado Hoenryu Tokyo eastern branch