TATLER FOCUSAfter a stellar 16-year career travelling the world and working at top restaurants, the seasoned chef finds a new home in Singapore.
When Chef Moon Kyung Soo left Mikuni early this year to move to Australia, many wondered what would become of one of their favourite Japanese restaurants. Could it retain its prestige in Singapore’s competitive dining landscape or would it struggle like similar dining places after losing its prized chef?
What we do know is that it’s now in the capable hands of seasoned executive chef Keisuke Uno. He joined the team a few months ago and didn’t waste any time breathing a new life into the extensive menu of kaiseki, sushi and sashimi, teppanyaki and robatayaki offerings.
He certainly has plenty of ideas, drawing from years of travelling, discovering different cuisines and working at some of the most respected restaurants around the world. He began his career at the renowned Minokichi, an old stalwart kaiseki restaurant in Kyoto founded way back in 1716. This was where he built his foundation in traditional Japanese cuisine, and later on, at Nobu Tokyo by the legendary Nobu Matsuhisa.
Keisuke also desired to master French cooking, which led to a stint at a French-style bistro in Sheraton Grande Tokyo Bay, before he made the concerted move to New York to gain a new perspective in Western and Japanese cuisines. Following a few more tours at restaurants in Turkey, Mauritius and Japan, he finds a new home at the helm of Mikuni, Fairmont Singapore.