Omakase Tokujou Wagyu by Chef KT Yeo
9 COURSE FEAST
Japanese cuisine is more than just Sushi and Ramen. Take a peek at Japan's diverse recipes with this delectable menu by our Executive Chef KT Yeo. This meat-based menu uses snow aged A4 Japanese Wagyu beef. Using a rare 200-year-old traditional method to age beef, the unique flavours and textures of the meat are unrivalled. With this menu, indulge in the incredible Japanese cuisine's best dishes. You might just fall in love!
Gyu Don with Japanese Rice
A classic Japanese beef bowl with thinly-sliced juicy Japanese Wagyu beef sauteed with sweet onions served over Japanese white rice.
Gyu Don with Konjac Rice
A low-carb substitute for the Japanese beef bowl with juicy Japanese Wagyu beef over keto-friendly rice or konjac rice.
Momotaro with Sesame Dressing
A delicious appetiser of deskinned organic Japanese tomato drizzled with a nutty, golden sesame sauce on top.
Salad of the Day
A unique, refreshing salad created by Chef KT Yeo based on the best seasonal ingredients.
A piquant Japanese side dish, this salad uses lightly boiled Chrysanthemum leaves drizzled with Japanese soyu-based dressing.
A luxurious appetiser of thinly-sliced snow-aged premium A4 Wagyu beef seared in yuzu, ponzu and goma dressing(citrus and sesame sauce).
A popular Japanese appetiser made with smooth silken tofu, which is creamier and has a velvety texture.
Tender & delicate, fresh octopus tentacles char-grilled to perfection and seasoned with thyme, garlic and olive oil.
Seared Beef Cubes
Juicy bite-sized snow-aged Japanese A4 ribeye seared and seasoned with wasabi and garlic. This delicious side dish is packed with flavour.
A delightful Japanese rice cake dessert made with short-grain Japonica glutinous rice shaped into rounds with the Chef's special flavourful filling.
Flourless Burnt Cheesecake (Low-Carb)
A gluten-free and low-carb dessert everyone will enjoy! A light and creamy cheesecake made of cream cheese, sugar, and eggs baked to obtain the trademark slightly burnt surface and soft, luscious centre that will melt in your mouth.
A vibrant mix of seasonal fruits cut into bite-sized pieces for a finishing touch of natural sweetness.
Curated by Chef KT YEO
Known to Esseplore as the man blessed with the gift of taste, Yeo Kian Tiong is a highly accomplished chef in Singapore. After quitting his high-paying IT job, he enrolled in the prestigious Le Cordon Bleu Culinary Academy and has since mastered four of the toughest cuisines in the world – French, Italian, Cantonese, and Japanese. He has pioneered some of the most well-known restaurants in the country like Xi Yan, Sumi Yakitori, Cornerstone, Ramen Monster, and ran his private fine-dining service. He has also been featured in newspapers, magazines, local television, and radio talk shows, and released two cookbooks Cook Chinese with Chef KT, and Cooking Classics China which won the Gourmand World Cookbook Award. Currently, he is the Executive Chef and Head Culinary Innovation and Operations at Esseplore, where he meticulously handpicks Singapore's best chefs and helps them properly highlight and build on the homegrown aspect of Singapore's culinary scene. With his multiple accolades, years of experience and unique gastronomic principles, it's certain that any feast by KT will leave no room for disappointment.