Tingara Modern Teppanyaki

Tingara takes a focused approach to modern Japanese teppanyaki, with seafood leading a seasonal tasting journey that also gives exceptional Japanese beef a defining place. At the chef-led counter, each ingredient is prepared with close attention to balance, timing and its natural character. A dedicated wine and sake programme accompanies the experience. 

Michelin-starred Chef Junichi Yoshida shapes the culinary direction. The first chef in the world to earn a Michelin star for teppanyaki, he works with an accomplished team of Japanese chefs. 

A master of the teppan, Teppanyaki Head Chef Takayuki Yasuda draws on more than three decades of experience, including seven years in Michelin-starred restaurants in Macau. Complementing his teppanyaki expertise, Chef de Cuisine Tsuneyoshi Taira brings over two decades in Japanese cuisine and omakase, shaped by roles in luxury kitchens across Japan and Puerto Rico. Adding further depth at the counter, Teppanyaki Sous Chef Shinya Takahashi has devoted more than 16 years to the craft, honing his technique at leading hotels in Osaka.

Guests sit face-to-face with the chefs as each course is prepared. Around them, Bill Bensley’s iconic circular bird’s nest design, floating blue fish mobiles and panoramic rainforest views give meaning to the name Tingara, or “river of stars”.