Hidemasa by Hide Yamamoto | A Classic yet contemporary Japanese Restaurant in Sentosa – LUXURY ASIA, PREMIUM TRAVEL, LIFESTYLE, TECH, WINE & DINE MAGAZINE

Hidemasa by Hide Yamamoto is the 2nd brand after Takumi Yamamoto Fine Dining. The restaurant was spearheaded by the same working team, and offers customers a new unique restaurant experience through its authentic, multi-disciplinary Japanese Dining Concept.

In Hidemasa, you can experience two concepts in one, and the restaurant is right next to 3 new hotels, The Village Hotel, The Outpost and The Barrack Hotel.

Chef Hidemasa Yamamoto
A Grand Chef and Proprietor of 2010 Global Award Recipient, Japanese-born French and Italian-trained Head Chef Hidemasa Yamamoto. He is the brains and brawns behind the namesake of Hide Yamamoto Group Of Restaurants.
With multiple culinary awards and accolades through his illustrious career, Chef Yamamoto held the honourable distinction of serving numerous presidents in the distinguished Jockey Club at the Washington’s Ritz-Carlton Hotel. He has also graced the kitchen of the legendary Roger Verge in Province and Chez Nous Hama located in San Francisco.
In the year 2010, Chef Yamamoto, the owner of various prestigious restaurants, decided to venture into Singapore’s Food and Beverage landscape. He opened his first Japanese Restaurant “Hide Yamamoto” in Marina Bay Sands Casino & Hotel Floor, a Singapore luxury comprehensive resort located at the Singapore waterfront.
Chef Yamamoto has always been seeking to dish out elegant and well-executed plates that are never over-the-top or pretentious. The Handmade Soba Noodles Topped with American Imperial Sevruga Caviar, the Miso and Yuzu-Marinated Foie Gras and Truffle Egg Flan with Sea Urchin and Snow Crab, are the few of his many culinary innovations.

Concept 1 in the house- Hide by Hide Yamamoto

Featuring a casual Japanese dining concept, guests can enjoy unique experience in front of a Teppanyaki counter where chefs perform right in front of their eyes.

The signature dishes here includes Truffle Chawanmushi topped with fresh Uni, that gives off a soft and silky finish. Others include Young Chicken with Truffle Butter Rice, topped with even more freshly shaved truffles. Another highlight will be their melt-in-you-mouth A5 Miyazaki Wagyu beef that keeps guests coming back for more.

Concept 2 in the house – Masa By Hide Yamamoto

The art of delicate culinary expression is presented through Chef Ryoichi Nakatan Omakase course. Born and raised in the prefecture of Chiba near Toyko, Japan, Chef Nakatan spent a remarkable 16 years learning and training to be an incredible sushi chef at top sushi restaurants in the world like the Grand Hyatt Tokyo’s authentic sushi restaurant Rokuroku.

To further heighten guests dining experience, Chef Nakatan personally source for fresh seasonal ingredients that is shipped directly from Japan to showcase an authentic taste of fresh seafood and agriculture history.

Extensive Beverage Menu:

Complmenting the dishes and flavours at Hidemasa, the resturant has specially sourced for Signature Yoi Umeshu, and imported it from Tottori, Japan. The fruity notes of ume and ripened apricot gives off refreshing notes of aromatic herbs that have a gentle aftertaste with balanced sweetness and delicate acidity.

Hidemasa also develope cocktail and beverages to beat the island’s heat and humidity. Bento boxes are also available for easy in-room dining, business activities and beach picnics.