I had a first lunch here just off the plane, too tired to think clearly. I ordered a sushi bento box and water no ice. In California this would be $20, tops. In the middle of a multi-country business trip, I hadn't yet worked out currency conversion in Singapore dollars. SGD$80? what does that mean? In Bali, 100,000 rupiahs are just over $7.00. Turns out that means $68 in US dollars. Whoops. Pretty sure that's over the business expense limit! Service was curt and average. Food was good and plentiful, but nothing that special. I would not return to this restaurant and had much better experiences elsewhere in the hotel.

This restaurant is on the 4th floor of the Mandarin Oriental hotel but accessible to the public. It's pricey but the Japanese food is excellent. There is a choice of Teppan Yaki or a la carte featuring flavours of Japan.

Overall the food, particularly the beef, foie gras and appetizer was nicely done; as was the showmanship and hospitality showed by our chef for the evening, David, although the seafood left much to be desired. Appetizer was very delicious, crabmeat with Japanese mayo, avocado and fried oyster, a nice selection of savory and salty. Sashimi was of very good quality, particularly the otoro, which had the marbling that rivaled those of wagyu cuts. The foie gras was done especially well. The teriyaki sauce was mild, unlike the usual teriyaki used. Although the chef highlighted that it was duck and not goose liver (due to humanitarian reasons) which resulted in a thicker slice, he still managed to maintain a crisp outer layer while maintaining a cooked gooey center. This balance is indeed quite rare to see and was a pleasant reminder of what good foie gras should taste like (the last time I thoroughly enjoyed such foie gras was in Matsugawa at the now defunct Pine Tree Club at Stevens road). The seafood selection was overall unsatisfactory. The scallop and salmon felt overcooked and overly chewy while the cuttlefish was ordinary and bland. The salmon skin that was fried separately was however, a nice touch. The beef was decent. We had a US angus tenderloin and Japanese Wagyu from the Hida region, a first for me. The US beef was tender and juicy but not particularly tasty. The wagyu however, was an entirely different story. The flavor was there from the first bite and my mouth was quickly filled with the buttery flavor of the Wagyu. I requested to have mine lightly salted to further enhance the flavor of the beef. This particular cut of wagyu was pleasant to binge on as it wasn't too oily, unlike some Kobe/Wagyu cuts that I have tried in the past. In addition, the zucchini and mushroom weren't just for decor, but was a sweet and juicy accompaniment between bites of beef. We ended with garlic fried rice, infused with fat from the wagyu we had eaten. At first taste, it seeme