- Salary range forthcoming
- reports to Executive Chef
- this is a modern izakaya with a non-ethnic feel
- 25 seats + a bar w/ small lounge
- this position is open to expatriates as well as SIngaporeans
like any izakaya, this one offers a selection of small plates that are perfect for sharing as well as to be consumed with vast quantities of cold alcoholic beverages. However the opening consulting chef developed a level of cooking that is a cut above what you’d find in any other izakaya in town.
The menu includes items such as umasa no carpaccio ($28), sliced tasmanian ocean trout served with a wasabi cream, Ranger’s valley rib eye served with ponzu sauce ($74) and karaage chicken bowl with teriyaki sauce ($35).
This modern Japanese izakaya, serves up an intricately prepared tapas-style menu. With a beverage list consisting of craft Japanese beer and exquisite sake, artisan wines from the old world, small batch single malts and bespoke cocktails.
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