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
Known for his time at Shiro’s, Chef Sean Koh has more than two decades of experience in traditional sushi and modern fine dining.
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.