Chef Masayasu Yonemura brings his brand of Japanese-accented French cuisine to Resorts World Sentosa‘s Art at Curate dining series this February

Pairing Japanese ingredients to French cuisine may be practically par for the modern cuisine course these days, but 25 years ago, it was a bold move that drew eyeballs across the globe.

Chef Masayasu Yonemura of Kyoto's one Michelin-star Restaurant Yonemura

Chef Masayasu Yonemura of Kyoto’s one Michelin-starred Restaurant Yonemura

In 1993, 30-year-old chef Masayasu Yonemura opened his eponymous restaurant in Kyoto, Japan after spending 10 years learning the ropes in French kitchens. Not content to merely serve what he has learnt, chef Yonemura pushed the boundaries of French culinary tradition by tapping on another—his own Japanese heritage. At the restaurant, he weaved Japanese accents into his French plates, deftly incorporating Japanese ingredients and techniques, all the while resisting his cuisine being pigeon-holed as ‘fusion’.

His vision and hard work paid off. His Kyoto restaurant has been consistently awarded one Michelin star, including in Michelin’s 2017 guide for Tokyo.

Beef stew with croquette by Chef Masayasu Yonemura

Chef Yonemura’s beef stew with croquette

From 4 till 11 February, chef Yonemura will be helming the kitchen at Curate restaurant, to kick off Resorts World Sentosa’s Art at Curate dining series. He will be creating special menus (from $180 for five-course lunch with sake pairing) that come with pairing of top sakes featured in Robert Parker Wine Advocate’s Sake Ratings Guide.

The Forum, L1 Resorts World Sentosa. Tel: 6577 7288


Cover: Chef Masayasu Yonemura’s tilefish meunière, roast pork and grilled turnip

This was first published in Wine & Dine’s February 2017 issue – Postscript, ‘East Meets West’

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