ICHIMATSU (OSAKA)
Chef HIDETO TAKEDA
pop up feature dinner
5th, 6th & 7th May 2017
7.30 PM Nightly
ICHIMATSU (Osaka)
焼鳥 市松
CHICKEN KAISEKI MENU
by Chef Hideto Takeda
Wine pairing by Ken Hasegawa
SGD 190 nett
INCLUSIVE OF WINE PAIRING
SGD 140 nett
WITHOUT WINE PAIRING
i.
ancient rice risotto japanese style
DRIED OLIVE AND CHICKEN SKIN RISOTTO WITH SOY SAUCE LEES AND SHISO
ii.
tender chicken liver with crunchy cucumber pickle
CHICKEN LIVER STEWED WITH CUCUMBER SAKÉ KASU PICKLE
iii.
momo yakitori
LEG YAKITORI WITH JAPANESE PEPPER AND LEAF
iv.
grilled chicken yuan style
GRILLED BRAISED CHICKEN MARINATED WITH YUZU SOY TOPPED WITH LIGHTLY PICKLED CHINESE CABBAGE
v.
melted oriental onion soup
WHITE MISO PASTE, CAPER, RAISINS, CASHEW NUTS, TRUFFLE-OIL AND CHEESE
vi.
tsukune wafers burger
CHICKEN MEAT BALL BURGER WITH APPLE, LETTUCE, ONION
vii.
hashiyasume konbujime
FRESH DAIKON CURED WITH KONBU (KELP)
viii.
assorted yakitori with japanese plum sauce
HEART, NECK, CHICKEN GIZZARD, WINGS, CHICKEN OYSTER
ix.
hashiyasume (fresh tomato pickle)
WITH FRIED TOMATO SKIN
x.
crunchy caramelised sugar duck
WITH PORT WINE AND MISO PASTE SAUCE
xi.
okoge (crispy fried rice) in japanese tea soup
WITH SMOKED DAIKON PICKLE (IBURIGAKKO)
xii.
fresh fruits and matcha jelly platter
• • • • • • • • • •
Venue
Venue
BLOTTO BOTTLES @ SAVOURWORLD
2 Science Park Drive #01-27
Singapore 118222
RSVP
Email events@artisan-cellars.com, or
phone +65 6838 0373
(PLEASE INDICATE DATE AND NUMBER OF PAX)
Prepayment is required to confirm your reservation.
• • • • • • • • • •
2 Science Park Drive #01-27
Singapore 118222
RSVP
Email events@artisan-cellars.com, or
phone +65 6838 0373
(PLEASE INDICATE DATE AND NUMBER OF PAX)
Prepayment is required to confirm your reservation.
• • • • • • • • • •
A trip to Osaka last month on a saké exploration mission opened up a chance to catch up with an old friend, Ken Hasegawa, the former Chef Sommelier at Restaurant André, which recently climbed up to the number 2 spot on the San Pellegrino’s Best Restaurants of Asia list.
Ken proposed that we dined at Ichimatsu, a yakitori establishment which Chef André Chiang had enthusiastically recommended for him to try.
We were both blown away from the experience, as Chef Hideto Takeda elevated the simple chicken into a subliminal gastronomical delight.
His multi coursed meal was a revelation. The Japanese obsession with perfection heightens even the simplest of dishes and yakitori is no exception.
The pop-up wave has arrived in Singapore, introducing diners to one-off culinary experiences that feature exciting and innovative chefs, uber cool locations, and innovative menus.
When Takeda-San expressed a wish to do a dinner in Singapore after I had been introduced to him, I knew this would be a fantastic chance for Singaporeans to try this chef’s unique and original take on yakitori.
Takeda-san melds traditional Japanese technique with a modernist take on Yakitori. Having him here in Singapore for three nights is a treat not to be missed. His inventive combinations are designed to thrill your palate.
Ichimatsu and Hideto Takeda origins
Hideto
Takeda was born in Yao city in the Osaka prefecture.
His passion for the culinary world began when he went to
University in Karatsu in the Saga Prefecture where he was
inspired to expand his knowledge of ceramic vessels. At 23, he moved back to Osaka and opened up his first restaurant, Yakitori Kachigarasu. His experience here proved invaluable as his encounters with the local suppliers helped him develop his own unique and creative sensibilities.
In March 2007, he opened YAKITORI ICHIMATSU at Dojima in Osaka, before relocating to Kita Shinchi, the epicentre of quality dining in Osaka. Honing in on his creative imagination, he offered only ‘omakase’ style yakitori — which was highly unusual for the normal yakitori diner.
This
proved to be highly successful with Osaka’s discerning
diners and since then Hideto Takeda has been at the
forefront of Osaka’s quality dining experience. “I would like to provide dishes with the face of the person who made it,” says Takeda.
10 years on and Ichimatsu is now the cornerstone of quality in Kita Shinchi, and many international and local Michelin starred chefs frequent his establishment.
Hideto Takeda’s underlying belief as a chef and a fellow human being that consumes natural products enables Ichimatsu continue to be a success in Osaka and make it a place to list for the ultimate yakitori experience.
Ken Hasegawa
With
13 years of experience as wine importer and buyer in Japan
and over 10 years as manager and sommelier of fine dining
restaurants including a high call as Chef Sommelier at
Restaurant Andre from 2010-2016, very few individuals are as
uniquely qualified as Ken Hasegawa when it comes to
crafting cutting edge wine lists. Throughout his sommelier
career, Hasegawa has focused on natural wines and its role
in complementing fine Japanese food and fine French cuisine.
He is one of the earliest proponents of natural wine in
Singapore.Ken Hasegawa is presently back at his hometown Osaka and applies his expertise to a variety of projects as a wine consultant.
Savourworld and Blotto Bottles
Located directly above Kent Ridge MRT station, Savourworld is a new foodie enclave that aims to curate the best of various cuisines from around the world. The range will encompass a full range of F & B offerings, from local delicacies to Michelin-starred chef’s creations, and more. It is due to launch in the second quarter of 2017. One of the outfits due to open later this month is Blotto Bottles, a wine shop which offers an extensive wine list and a selection of over 300 wines for the ultimate wine retail and bar experience.
To book your seats, RSVP can be made by emailing events@artisan-cellars.com or by calling us at +65 6838 0373, leaving your full contact details, dinner date preferred and number of guests. Seating capacity is limited.
- Due to limited capacity, admission is strictly by RSVP only, subject to final written confirmation.
- Full and immediate payment is required to confirm reservation.
- As space is limited, this invitation is non-transferrable.
- Any change of date subsequent to confirmed reservation
requires notification and is subject to availability and
final written confirmation.
- Chef reserves the right to adjust the menu to best availability of ingredients.
- Sommelier reserves the right to make changes for the wine line-up to accommodate unexpected circumstances.
- All these terms and conditions do not supersede the venue's and pop up team’s reservation and service policies.
 390 Orchard Road B1-01 Palais Renaissance Singapore 238871 t +65 6838 0373 f +65 6836 0036 e sales@artisan-cellars.com w www.artisan-cellars.com   |
|