As the head of the marketing portfolio for his family’s marine business, the Associate Brand Ambassador of watch brand Avantist and Strategic Partnership Consultant for entertainment agency Lumenere Group, Johannes Christian See has a packed schedule. Despite his tight timetable, Johannes loves a great meal and good tipple any time, and would travel the world just to check out the restaurants on his bucket list.
Here, he gives us his verdict on the newly-opened Japanese restaurant Haru Yoshi, and shares with us some of his favourites places to eat.
“My favourite cuisine is Japanese,” Johannes shares. “I like how versatile it is, in the sense that it has something for everyone, no matter what one is looking for — something healthy, decadent or even classy. When I was in school in Melbourne, my meals alternated between nigiri sushi, ramen and rice bowls.”
Located within a residential enclave in Upper Bukit Timah, Haru Yoshi is helmed by chef Chikara Yoshikawa, who has more than 50 years of experience. He ran his two fine-dining Japanese restaurants in Hanoi for 10 years prior to this recent opening.
The restaurant’s extensive menu include the freshest sashimi, impeccably made sushi and omakase sets that feature seasonal ingredients, all lovingly prepared and exquisitely presented.
A beef dish, for instance, is perfectly flavoured with shavings off a block of white Himalayan rock salt. There is also an interesting selection of premium sake, rare whisky, fine wine and organic prosecco.
Johannes’s appraisal of the meal, which was paired with the smooth and velvety Dassai
23 Junmai Daiginjo sake: “I liked the generous portions and beautiful plating. The bowl of beef and uni (sea urchin) with gold flakes was certainly a highlight. I also appreciated the short introduction the staff offered before each dish was served.”
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“When it comes to clubs, I really like Foxglove in Hong Kong. I enjoyed the movie Kingsman: The Secret Service and Foxglove, disguised as an elegant umbrella boutique and with a secret entrance, has that same vibe. It has some great cocktails, but I usually go for a straight up whisky on the rocks.”
“Probably one of the fanciest restaurants I’ve dined at is Nobu Melbourne. This was when my brother and I were studying in Melbourne. We knew the head chef there at the time — he was generous with the servings of sashimi and especially the sake! I celebrated my 32nd birthday at Les Amis with a Dom Pérignon pairing dinner; one of the highlights of that meal was the pairing with a 1985 — my birth year.”
On His Bucket List
“Nusr-Et (Istanbul, Turkey). I really want to try this place. I love a good steak and Nusret Gökçe aka Salt Bae (butcher, chef, and restaurateur, who owns Nusr-Et) does make it look good on his social media, so I would really like to find out if it really is worth all the hype.”
“Fried chicken! Any kind of fried chicken.”
Art direction: Audrey Chan
Grooming: Benedict Choo using Nars