THE CHEF & RESTAURANT
For over 20 years, Chef Kazuhiro Hamamoto has honed his craft across Kyoto, Tokyo and Singapore.
His 12-seat sushi-kappo restaurant, Hamamoto, represents the culmination of his experiences and inspirations while expressing his soulful approach to his art.
Hamamoto brings to life Chef Kazu’s long-held vision of partnering with friends and artisans across Japan, united in the spirit of harmony and connection.
THE SPACE
Hamamoto’s purposefully spare design accentuates the seeming simplicity of Chef Kazu’s cuisine.
Once delivered into its hushed space, the rest of the world disappears. Guests dine at the 12-seat brushed hinoki counter, the only curved sushi counter in Singapore, carved specifically to encourage and facilitate interaction amongst guests.
A private dining room that seats up to five diners remains out of sight, but available to those who prefer to dine away from prying eyes.
THE CUISINE
Hamamoto combines the art of sushi and kaiseki, with a focus on seasonal produce and dishes.
The cuisine reflects Chef Kazu’s belief that food replenishes the soul. When diners arrive at the restaurant, they are assured a space that is dedicated to nourishing them with comfort and care through the finest food, drinks and service.
A meal at Hamamoto transports guests to Japan, with produce that reflects a sense of place. For Chef Kazu, good cooking is not only about using produce that is in season, but also about understanding the life cycle of an ingredient and how to coax the best out of it at the optimum time.
Over the years, Chef Kazu has forged strong ties with produce vendors in Tokyo and Fukuoka. These abiding relationships ensure a constant supply of the freshest ingredients, all of which are brought to bear in Hamamoto’s menus.
THE CRAFTSMANSHIP
No detail has been spared at Hamamoto. Dishes are served on works of art by lacquer artist Kenji Hishida.
An old friend of Chef Kazu, Hishida uses the ancient technique of totai shiiki that harmonises the beauty and durability of porcelain and lacquer.
A collection of intricately etched sake glasses by bespoke Japanese glassware company Haku was also created for Hamamoto using traditional Edo kiriko techniques. They highlight Hamamoto’s exclusive house sake, Hamamoto 7, created by Junpei Sato, a sixth-generation brewer from the iconic Tatenokawa Brewery in Japan’s Yamagata Prefecture. This sublime Junmai Daiginjo, made from rice polished down to 7 percent, is at once full yet subtle on the nose, an easy and delicious pairing for Chef Kazu’s exquisite cuisine. It is a great addition to an extensive list of sake and premium wines, expertly curated to complement the cuisine at Hamamoto.
THE CHEF & RESTAURANT
For over 20 years, Chef Kazuhiro Hamamoto has honed his craft across Kyoto, Tokyo and Singapore.
His 12-seat sushi-kappo restaurant, Hamamoto, represents the culmination of his experiences and inspirations while expressing his soulful approach to his art.
Hamamoto brings to life Chef Kazu’s long-held vision of partnering with friends and artisans across Japan, united in the spirit of harmony and connection.
THE SPACE
Hamamoto’s purposefully spare design accentuates the seeming simplicity of Chef Kazu’s cuisine.
Once delivered into its hushed space, the rest of the world disappears. Guests dine at the 12-seat brushed hinoki counter, the only curved sushi counter in Singapore, carved specifically to encourage and facilitate interaction amongst guests.
A private dining room that seats up to five diners remains out of sight, but available to those who prefer to dine away from prying eyes.
THE CUISINE
Hamamoto combines the art of sushi and kaiseki, with a focus on seasonal produce and dishes.
The cuisine reflects Chef Kazu’s belief that food replenishes the soul. When diners arrive at the restaurant, they are assured a space that is dedicated to nourishing them with comfort and care through the finest food, drinks and service.
A meal at Hamamoto transports guests to Japan, with produce that reflects a sense of place. For Chef Kazu, good cooking is not only about using produce that is in season, but also about understanding the life cycle of an ingredient and how to coax the best out of it at the optimum time.
Over the years, Chef Kazu has forged strong ties with produce vendors in Tokyo and Fukuoka. These abiding relationships ensure a constant supply of the freshest ingredients, all of which are brought to bear in Hamamoto’s menus.
THE CRAFTSMANSHIP
No detail has been spared at Hamamoto. Dishes are served on works of art by lacquer artist Kenji Hishida.
An old friend of Chef Kazu, Hishida uses the ancient technique of totai shiiki that harmonises the beauty and durability of porcelain and lacquer.
A collection of intricately etched sake glasses by bespoke Japanese glassware company Haku was also created for Hamamoto using traditional Edo kiriko techniques. They highlight Hamamoto’s exclusive house sake, Hamamoto 7, created by Junpei Sato, a sixth-generation brewer from the iconic Tatenokawa Brewery in Japan’s Yamagata Prefecture. This sublime Junmai Daiginjo, made from rice polished down to 7 percent, is at once full yet subtle on the nose, an easy and delicious pairing for Chef Kazu’s exquisite cuisine. It is a great addition to an extensive list of sake and premium wines, expertly curated to complement the cuisine at Hamamoto.
ALL RIGHTS RESERVED 2024. HAMAMOTO IS A REGISTERED TRADEMARK AND PART OF THE CULINARY ARTS GROUP.