A new culinary flame is blazing at Resorts World Sentosa with the opening of KA-MON at Hotel Michael. Helmed by renowned Chef Hal Yamashita, KA-MON is the first restaurant in Singapore to unite three iconic Japanese grilling techniques—irori, robatayaki, and warayaki—under one roof, offering a dining experience like no other.
A Masterclass in Japanese Grilling
At KA-MON, fire and flavor take center stage. The irori technique, an ancient sunken hearth, slow-cooks dishes to perfection, enhancing natural richness. Robatayaki, a lively charcoal grill, brings an interactive touch while boosting umami flavors. The star of the show is warayaki, an extraordinary straw-fire grilling method reaching temperatures of up to 900°C, infusing meats and seafood with an unmistakable smokiness.
Chef Hal Yamashita, celebrated for his Nouvelle Japanese cuisine, brings his philosophy of precision and restraint to KA-MON, letting premium local and Japanese ingredients shine through masterful grilling techniques.
A Menu Crafted by Fire and Finesse
Each dish at KA-MON reflects a deep respect for Japanese culinary traditions, paired with bold creativity. Highlights include:
- Ajitsuke Tamago: Soy-marinated egg layered with briny ikura and creamy Hokkaido uni, elegantly presented in a sea urchin shell.
- Wagyu Beef Tartare: A bold twist on Yukke, seasoned with soy, garlic, sesame, and gochujang, topped with a quail egg yolk, served with crispy papadam.
- Sakoshi Bay Oyster: Grilled to perfection over robatayaki, glazed with shio kombu butter, and topped with a fragrant crumble of garlic, ginger, and shallots.
- Tuna Wara Tataki: Big Eye Tuna kissed by straw fire, delivering a delicate smokiness balanced by ponzu sauce and crisp garlic chips.
- Aged Breast of Duck: Dry-aged for intense flavor and slow-grilled to medium-rare perfection, complemented by a burdock root purée and a spicy romaine apple salad.
- Jumbo Tiger Prawn: Slow-grilled over irori charcoal, preserving its natural sweetness, enhanced with Maldon sea salt and a touch of lemon.
The grand finale is the Donabe, a traditional claypot rice dish cooked with grilled fish bone dashi. Served tableside, it releases aromatic steam for a comforting finish, paired with miso soup for a complete Japanese dining experience.
A Space Where Tradition Meets Modern Elegance
Designed by the Steve Leung Design Group (SLD), KA-MON seamlessly blends traditional Japanese craftsmanship with modern elegance. Warm wood tones, bamboo accents, and ambient lighting create an immersive yet inviting atmosphere. Open kitchen stations offer front-row views of the grilling action, while a private omakase counter provides an intimate setting for high-end Japanese dining.
With a seating capacity of 80, KA-MON offers a refined yet approachable dining experience, where every flame, sear, and smoky note is crafted to perfection.
KA-MON is now open at Hotel Michael, Resorts World Sentosa. Book your table today and let the fire of tradition ignite your senses.
PHOTO CREDIT: Resorts World Sentosa
