This Michelin-starred Japanese chef once tasted leftover sauces to hone his culinary skills - CNA Luxury

Years of hard work has led to military-like precision and thoughtful treatment of Japanese ingredients in Hirofumi Imamura’s signature menu at his eponymous restaurant in Sentosa.

The Kagoshima wagyu, for example, is from a farm that favours well-flavoured meat over marbling and the 1,000 cattle it breeds each year are fed high-quality roasted soya beans mixed with recycled pr… [+1132 chars]

full article...