On 9 March 2012, we had the opportunity to catch Chef Kagehisa Imada at Mandarin Orchard, where he showcased the artisan flair of Edo-style sushi with a 100% farm-bred Blue Fin Tuna cutting demonstration.

About Chef Kagehisa Imada
Michelin-Starred Chef Kagehisa Imada is the owner of the renowned KYUBEY, a high-end restaurant that has consistently been ranked as one of the best in Tokyo.

The cutting demonstration requires substantial teamwork; chefs from Mandarin Orchard team up with Japanese Chefs in this monumental event.

Cleaning and prepping before the cutting begins:

And the final product:

For more information about the farm-bred Blue Fin Tuna, visit http://ten-qoo.com/en/index.html

Upcoming event: MANDARIN ORCHARD GIVES BACK; Serving Signature Mandarin Chicken Rice for ‘Takidashi’ Day

To mark the one year anniversary of the Tōhoku earthquake and Tsunami, Cool Japan collaborates with Mandarin Orchard Singapore to present ‘Takidashi’ day, which will take place at One on the Bund on Sunday, 11 March 2012 from 12pm to 5pm.

This will be a good opportunity to meet Master Chef Kageshisa in person!

Mandarin Orchard Singapore, One on the Bund and Tea Bone will be presenting a series of food items representing ‘Takidashi’ food service as well, to commemorate and thank Singaporeans who have supported Japan during their time of crisis last year.

A once-in-a-lifetime event that is not to be missed!

Event details
“Takidashi” Day
Venue: One on the Bund, 80 Collyer Quay, Singapore 049326
Date: 11 March 2012
Time: 12pm – 5pm

Thanks Crystal and Ruth from Mandarin Orchard for the invitation to the spectacular event at Triple Three!