TEPPAN is chef Yonemura’s first foreign outpost after his eponymous one-Michelinstarred restaurant in Kyoto. With only 21 counter seats, the experience here is intimate. The food here is kaiseki, teppanyaki merged with French techniques. Have the set menu featuring his signatures. Start with a welcome drink of flambéed yuzu-infused vodka, then on to appetisers such as flounder salad, a tantalising mix of sashimi flounder, Parma ham and pesto. The main course of Miyazaki wagyu tenderloin tempts with just the right amount of marbling, washed down with fine sakes, and crepes suzette, given a twist with pineapple juice, ends the meal.