Art at Curate Series 14
An exclusive Four Hands Dining Experience by
Chef Ryuta Iizuka of Two Michelin-starred Restaurant Ryuzu, Tokyo and resident
Chef de Cuisine Benjamin Halat
10 – 16 May 2019
After working for the Hotel Okura Tokyo Bay and Hotel The Manhattan, Iizuka became chef for a department in Restaurant ‘Taillevent-Robuchon’ in 1994. Moving to France, he apprenticed at 2-star and 3-star restaurants. He further refined his culinary skills after returning to Japan and working at ‘Joël Robuchon’s ’ restaurants. Iizuka became a chef at ‘L’Atelier de Joël Robuchon’ in 2005, where he led the restaurant over five years to a two-star Michelin rating. On February1, 2011, Iizuka ushered in the grand opening of Restaurant ‘Ryuzu’. Iizuka hails from Tōkamachi in Niigata prefecture.
Guest Sommelier: Shunsuke Maruyama
Born in Saitama, Japan, sommelier Shunsuke Maruyama has achieved plenty in his 10-year career in the F&B industry despite his relatively young age. Currently the Head Sommelier of Restaurant Ryuzu in Roppongi, Tokyo, his love for wine and the encouragement from his superiors prompted him to work at renowned establishments around the world, including Nage d’été, and La Tour d’Argent in Paris, France, and Den, Kappo and Masuya Restaurant in Melbourne and Sydney respectively. Maruyama was trained at Academie du vin Tokyo and Smallfry Wines in Barossa Valley, Australia, and enjoys the challenge of seeking unusual food and beverage pairings including wine, cocktail, sake and tea.
|4-Course Lunch||SGD138++ per person|
|4-Course Lunch with wine pairing||SGD198++ per person|
|8-Course Dinner||SGD308++ per person|
|8-Course Dinner with wine pairing||SGD428++ per person|
RWS Invites Members: Enjoy 25% off lunch and earn up to 4% rebates.
Terms and conditions apply. Not valid in conjunction with other promotions, discounts, vouchers and privileges, unless otherwise stated.