About Us
Meet Our Chef
At the age of 19, Chef Raymond Tan trained under a washoku (traditional Japanese) restaurant in Tokyo.
"Attention to detail and emphasis on quality seasonal ingredients"
Chef Raymond Tan believes that every step in his preparation is just as important as selecting the right seasonal ingredients to ensure every bite is a showcase of his hospitality that reflects the season. He focuses on a refined dining experience, and his choice of premium ingredients, preparation, and personal touches reflect his respect for traditional Japanese.
What People are Saying
New Venture
Chef Raymond Tan continues to serve
up excellent Japanese fare prepared with
a modern and luxurious twist
Atmosphere
Refined is not only for food
but also for an artistic interior that
engages the guests
Uni Heaven
Uni Heaven with Uni Tempura,
and Uni-everything
Juxtaposition of Textures
Melt-in-your-mouth quality
of the Miyazaki A5 Wagyu
Premium
Each dish has the
hallmarks of its unique style
What People are Saying
New Venture
Chef Raymond Tan continues to serve
up excellent Japanese fare prepared with
a modern and luxurious twist
Atmosphere
Refined is not only for food but also for an
artistic interior that engages the guests
Uni Heaven
Uni Heaven with Uni Tempura,
and Uni-everything
Juxtaposition of Textures
Melt-in-your-mouth quality
of the Miyazaki A5 Wagyu
Premium
Each dish has the
hallmarks of its unique style