High-end Japanese restaurant Imamura in Sentosa closing, moving to Bali and Tokyo
Despite building a reputation for its fine kaiseki-inspired cuisine by chef Hirofumi Imamura in an authentic, Zen-style setting on the resort island, getting a consistent stream of customers from the 'mainland' was a major challenge, said Imamura, who teamed up with Japan-based hospitality group GHS Inc to open his eponymous restaurant.
Imamura restaurant was located in an old chapel on the grounds of Amara Sanctuary Resort on Sentosa. PHOTO: IMAMURA
Like other Singapore F&B operators who have been venturing overseas instead of expanding in Singapore, GHS will return to Tokyo, where it plans to open Imamura restaurants there and in Bali.
The new Imamura starts a new chapter in early 2026 at the new luxury hotel, Kimpton Ubud Bali, which opens on the Indonesian resort island in the early part of the year. This will be followed by a second restaurant in the Japanese capital. Chef Imamura said he will split his time between Tokyo and Bali to oversee operations in both locations.
He added: 'We started to feel the downturn in business after Covid-19. While things initially picked up as restrictions eased, sustaining consistent traffic, specially for destination dining in Sentosa, proved challenging. Changing dining habits also played a role.'
To drum up business, the restaurant introduced 'a brunch service and held special events like sake-pairing dinners in collaboration with sake masters, which were well received'. However, at the end of the day, 'it was getting more challenging, especially for fine-dining Japanese restaurants and kappo-style concepts'.
The restaurant, located in an abandoned chapel on the grounds of Amara Sanctuary Resort, made a splash when it opened in 2022, with the chef's unique take on classic Japanese cooking. But it failed to make it to the Michelin guide, despite strong expectations that it would earn a star.
Even so, Michelin stars have proved to be no protection for the bottom line, with eight Singapore restaurants having dropped out of this year's guide due to closures. The latest casualty was Alma by Juan Amador, which announced that it would close by Aug 15. The announcement on social media came just days after it retained its one Michelin star at the awards on Jul 24.
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CNA
40 minutes ago
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Irish dairy is prized for its rich flavour and purity, while Irish beef and pork are valued for consistent quality and adherence to strict animal welfare practices,' says Bord Bia's South-east Asia director Lisa Phel an. She credits Singapore's dynamic hospitality and food service sectors for driving demand. Restaurants such as Carnaby at Robertson Quay import Silver Hill Irish Duck, while Bread Street Kitchen at Marina Bay Sands serves cuts of Irish Beef . Bord Bia also runs initiatives such as its Taste of Ireland campaign, which ran from March to April . Despite a slight dip in drink and seafood exports, which fell by 9.3 and 3.6 per cent from 2023 to 2024 respectively, demand for those products has increased steadily over the last decade. Eateries such as Luce at InterContinental Singapore continue to swear by Irish seafood. 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It will showcase Irish meats, dairy, seafood and snack brands such as Keoghs crisps that are new to Singapore. While clouds of geopolitical uncertainty loom over the food industry and its supply chains, she is choosing to focus on the silver lining. She says: 'We see potential US tariffs as an opportunity for Irish exporters who are heavily invested in the US to diversify their markets and expand into Singapore and South-east Asia.' Japanese wine and cheese New Japanese wines served at Odette. ST PHOTO: AZMI ATHNI Japanese produce is far from foreign to Singaporeans. But while wagyu and sashimi have thoroughly infiltrated Singapore's kitchens, Japanese wine and cheese – traditionally seen as European domains – remain more elusive. That could soon change, with the profile of Japanese wine, in particular, steadily growing. 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Executive chef Kazuki Arimoto believes that Japanese cheese has immense potential, but its prevalence is curtailed by the lack of established import channels, which makes distribution to Singapore difficult. 'Japanese cheeses offer a more subtle but robust character – not overpowering, yet deeply flavourful,' says the 31-year-old. 'In my cooking, I strive to showcase the individuality of each cheese while ensuring a harmonious balance in the dish.'
Business Times
8 hours ago
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China state media asks Nvidia to prove H20 chips are secure
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