OMAKASE
GARYU
KAPPO
卧龙·
割
烹
A Journey of Culinary Mastery
MEET OUR CHEF
Chef Max, Group Executive Chef of Garyu
With a passion ignited at 10 in a Chinese kitchen, Chef Max's journey led him through Hong Kong's culinary gems such as the renowned RyuGin. Now, at Kappo Garyu, his fusion of Chinese and Japanese traditions creates an unforgettable Kappo experience, reimagining classics with warmth and passion. Garyu specializes in modern kaiseki cuisine, with a focus on seafood and seasonal vegetables. Signature dishes include the truffle-caviar-uni croissant, alongside a variety of delicacies utilizing innovative cooking techniques such as baking, smoking, and charcoal-grilling.
Chef Raymond, Chef Owner of Hiryu
At 19, Chef-Owner Raymond Tan embarked on his culinary odyssey, delving deep into the art of washoku at a traditional Japanese restaurant in Tokyo. Today, steering both Kuza and Garyu from the enchanting confines of a conservatory shophouse at 153 Telok Ayer Street, his culinary ethos revolves around meticulous attention to detail and an unwavering commitment to quality seasonal ingredients. Chef Raymond's culinary philosophy is anchored in the belief that every aspect of preparation is as pivotal as ingredient selection, resulting in refined dining experiences that embody the essence of each season.
With a rich culinary background spanning notable establishments like Hiryu along Tras Street, Chef Raymond's expertise illuminates every dish he crafts. Guiding the talents of Head Chef Max and Head Chef Liang at Kuza and Garyu, his leadership ensures a seamless fusion of tradition and innovation at the heart of Singapore's culinary scene, leaving a lasting impression on the palate of every guest.
The Garyu
QUALITY SOURCED FROM JAPAN
Influenced by pure Japanese Kappo cuisine, Chef Max’s collection of recipes features a selection of the finest ingredients sourced from Japan. Every element presented on the plate is prepared with finesse and a highly level of technicality to give guests a taste of Japan.
Garyu offers a modern take on kaiseki, the traditional multi-course Japanese meal, with an emphasis on seafood and seasonal vegetables.
Chef Max infuses his dishes with influences from both Chinese and Japanese culinary traditions, creating a memorable dining experience. Signature dishes at Garyu include the truffle-caviar-uni croissant, a decadent fusion of textures and flavors, combining the richness of truffle, the brininess of caviar, and the umami of uni in a flaky croissant.
The menu also features a variety of baked, tempura, smoked, and charcoal-grilled seafood, each dish highlighting the natural flavors of the freshest ingredients. Seasonal vegetable creations celebrate the bounty of the seasons, prepared with techniques that enhance their natural taste and texture.
- GARYU -
Contemporary Japanese Cuisine
Contact Me
INFO@GARYU.SG / TEL: 65 9869 1678
Should your preferred date not be available in the calendar you may email us directly at info@garyu.sg
OPENING HOURS
Tuesday - Sunday
18:00 - 22:00 (Dinner)
(Closed on Monday)