Art restaurant puts a new spin on 'light' dining
Xu Miao mans the Japanese barbecue section, while chef Gao Jian runs things in the restaurant's central kitchen.
Japanese chef, Yuji Ishisuka, 58, recently joined the restaurant as the teppanyaki chef. He has been a part of the culinary world for 40 years and has his own unique understanding of teppanyaki.
According to Zhang, the food at the restaurant features only the freshest ingredients from around the world and is made using traditional Japanese cooking methods.
"From the Australian wagyu beef and French Gillardeau oysters, to the abalone from New Zealand, our chefs will select only the finest and freshest seasonal ingredients and will change the menu regularly," says Zhang.
"Together with the ever-changing image content, it means that regular diners will never have the same experience twice."
