T H E S T O R Y
余韻 yo · in
1. A lingering resonance
2. An impression that remains after the experience ends
Chef Sean Koh is a Korean-born chef with more than two decades of experience in traditional sushi and modern fine dining. Known for his time at Shiro’s, his culinary journey also includes internationally-acclaimed restaurants such as Nobu, Alinea, and Jean-Georges.
With a philosophy rooted in tradition and non-conformity, the multi-course menu reflects an evolving experience based on seasonality and a deep understanding of fish treatments—dry aging, curing, and fermentation.
T H E S O U R C E
Seasonal fish is flown in from Japan and sourced locally, then prepared through a range of techniques to bring out its purity.
The shari (sushi rice) is made with high-grade Japanese rice, seasoned with a combination of vinegars.
Tableware is commissioned from artists in Korea and hand-selected from Japan.