Ingredients are sourced from Niigata, Singapore and the region. Chef Seki skillfully executes every dish which highlight every single component from the different regions.
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Apollo white prawn, Koshihikari rice, sea grape and junmai ginjo. A touch of wasabi, a tinge of soy sauce and a dainty spray of sake. The seasonings were non-complicated but yet bursting with complicated flavors.
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The true sense of "less is more". Thank you @iloveyouagaintoday @nokasg for hosting us and @jillyeats @spaesprit for the invite.

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