Sushi connoisseurs and gourmands all know that when it comes to Japanese restaurants, omakase is the way to go when price is no object.With omakase, you put yourself in the hands of the chef to whip something special for you.The chef prepares dishes that showcase the freshest and finest ingredients available, and also demonstrates his technique as an artist.And one can find such exquisite Japanese culinary artistry in Chikuyoteis Executive Chef Akihiro Maetomo, who has worked at the Michelin-starred flagship store in Tokyo.While traditional sashimi and sushi dishes dominate the omakase menus of the many premium Japanese restaurants in Singapore, Chef Maetomo takes a different approach with a more kaiseki approach for his omakase creations. At Chikuyotei's UE Square branch, Chef Maetomo uses some of Japans finest ingredients including Kagoshima Wagyu beef and eels from the Mikawa Isshiki region flown two to three times weekly, in a constantly changing menu."I always want to surprise my diners, even the regulars," Maetomo said. Maetomo's traditional approach to Japanese cuisine, with hints of culinary innovation and his use of premium ingredients, are reasons why the restaurant pulls a regular crowd from the Japanese expat community and Singaporean foodies alike.
