Chef Bios

Syun will reawaken your senses and renew your perception of Japanese cuisine with its nouvelle interpretation of Japanese fine dining.
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Chef Hal Yamashita

Hal Yamashita
The Creator of “Nouvelle Japanese”

Born in Kobe, Hyogo prefecture, Chef Yamashita is strongly influenced by Kobe’s mixing culinary ideologies and techniques that have led him to develop his own fusion style of cooking.

His unique point of view, out-of-the-box recipes, and culinary artistry that makes the most of every ingredient’s natural flavour, has propelled him into the global spotlight. He firmly believes that the heart of fine dining lies in the finest of ingredients. A philosophy that has continued to define all his nine dining outlets in Japan.

2010
▸ World Best Chef Award, World Gourmet Summit.
▸ Representative of Japanese Master Chefs at World Gourmet Summit.
▸ Special Advisor to The United Nations World Food Programme.

2011
▸ Established “HAL YAMASHITA Everyone’s Drinking Water to the Disaster Area! Fund” after Japan’s Tohoku earthquake. This initiative brought drinking water to disaster areas and disaster victims.

2012
▸ Representative of Japanese Master Chefs at World Gourmet Summit. His second consecutive appearance and a rare honour.

Wine & Dine - Singapore
Singapore Tatler - Singapore Best Restaurants 2016
Wine & Dine - Singapore Top Restaurants 2015 -  House of Stars (2 Stars)
The Peak Selections: Gourmet & Travel presents G Restaurant Awards - Award of Excellence & Best New Restaurant (Asian)

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