Whitegrass

Whitegrass reopens at CHIJMES with new Head Chef Takuya Yamashita (previously the Head Chef at Tokyo’s One Michelin-starred Ciel et Sol). Whitegrass is currently only open for dinner, where you can expect classical French fare with a modern Japanese twist showcased in five- and eight-course dinner degustation menus ($168/228 respectively) using specialty produce flown in from Japan. The ‘Bresse Pigeon’ exemplifies Chef Takuya’s classical French background; with a roulade of French pigeon and foie gras wrapped in savoy cabbage and served with pomme purée.