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Camemberu: Mikuni's Executive Chef Moon Kyung Soo
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Camemberu: Mikuni replaces Inagiku at the Fairmont Singapore
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Camemberu: Teppanyaki counter at Mikuni
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Camemberu: Robatayaki Room at Mikuni
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Camemberu: So many beautiful details, like these flower arrangements
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Camemberu: Painting near the entrance
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Camemberu: Mikuni's interior is modern, elegant and dressed in high contrasts
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Camemberu: Sushi counter at Mikuni
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Camemberu: Spotlight on Wagyu!
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Camemberu: Gorgeous display of seafood and produce
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Camemberu: Sauces for the robata grilled items
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Camemberu: Apéritif: Sapporo Classic Beer with Dry Scallop
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Camemberu: Starter: Salmon Roe with Hokkaido Smoked Camembert Cheese
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Camemberu: Starter: Salmon Roe with Hokkaido Smoked Camembert Cheese
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Camemberu: Soup: Potato Pork Gyoza with Mushroom Broth
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Camemberu: Sashimi: Giant Scallop and Sea Urchin
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Camemberu: Sapporo dish: Salmon Chan Chan Yaki
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Camemberu: Mr Nobuhiko Sano, Mikuni's General Manager is their resident Kiki-sakeshi (certified sake sommelier)
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Camemberu: Sake pairing is available
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Camemberu: From Hakodate: Hoki Shell Soy Yaki
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Camemberu: Tempura: Potato and Crab Cream Kromeski
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Camemberu: Chef Yamamoto from Osaka heads the Robata operations at Mikuni
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Camemberu: From Tokachi: a lovely package...of Wagyu Beef with Hokkaido Wine Sauce
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Camemberu: From Tokachi: Wagyu Beef with Hokkaido Wine Sauce
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Camemberu: From Rishiri: Abalone and Uni, Seaweed and Shio Gama Yaki
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Camemberu: From Rishiri: Abalone and Uni, Seaweed and Shio Gama Yaki
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Camemberu: Noodles: Taraba Kani wtih Uchiko Egg and Sapporo Miso Seafood Ramen
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Camemberu: Dessert: Milk Pudding and Apple Cake
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Camemberu: Final palate cleanser of matcha