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A dish of grilled scallop and spine lobster deliciously garnished with uni and caviar. Daintily and artfully plated, this had the bursts of sweet, creamy, salty and smoky flavors all in one mouthful which equates to an umami foodgasm. The ooohs and the ahhhs was the one word that described every dish we tried.
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Curated by Chef Kenji Okumura who hails from Ichinomiya, Aichi Prefecture, Japan. He only uses the freshest and finest seasonable ingredients without breaking your wallet.
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Set lunches are available from $18++ onwards and omakase is also available. The menu changes every two weeks. For more deets, please visit www.teppankappoukenji

Thank you Ting Feng @publicist_sg for the invite and @teppankappoukenji for the very warm hospitality.

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