INTRODUCTION
Started in May 2014. Located at level 3 of Clarke Quay Central and occupying 5,350 sf, MITSUBA JAPANESE RESTAURANT is the preferred choice for those looking for authentic Japanese ala-carte buffet. Diners have 2 choices – BUFFET or PREMIUM BUFFET. All-you-can-eat; wide selection including signature Thick Cut sashimi and items not always found in the same menu elsewhere.The restaurant has settings for a romantic evening, corporate events, social and family dining, and more. Mitsuba is the first Japanese restaurant in Singapore to introduce 4 delivery robots so that our service crew can continue to provide friendly, high quality service that diners are already accustomed to.
FOUNDER
Mitsuba was founded in May 2014 by WILLIAM CHIA, retired banker and also an international Kikisake-Shi (aka sake sommelier). He noted that while more and more people have acquired a taste for Japanese cuisine (widely accepted as healthier food), a meal for just two persons at a fine-dining Japanese restaurant can easily set one back by several hundred dollars. William believes that it’s not necessary for anyone to burn a hole in the pocket in order to enjoy quality Japanese cuisines.
Hence, he set out with a simple plan – serve authentic yet inexpensive Japanese meals by going light on the presentation. This has become the hallmark of Mitsuba – famous for its premium quality Thick Cut sashimi and sushi, and wide selection of dishes in both its Ala-carte Buffet and Simply Ala-carte menus.
His advice to his team is “只要功夫深，铁杵磨成针” (English equivalent: little strokes fell great oaks) – a mantra he acquired over 30 years cultivating bonsai as a hobby.
RESTAURANT DIRECTOR
Having over spent two decades in sales and customer service, JOHN CHIA believes that delivering good food at affordable prices is necessary while good service amidst a congenial setting will enhance the dining experience. With the aim of improving standards all round, he encourages kitchen and service crews to take ownership and give feedback that he listens to most attentively and implements where appropriate. He manages with a soft touch and leads by example; hence, you can find him clearing tables one moment and behind the counter preparing sushi at the next.
EXECUTIVE CHEF
Veteran chef, LOW CHEE HUI (popularly known as ‘Ah Hui’) runs a tight kitchen ensuring only the right ingredients are used, dishes are prepared in the right proportion and with the right timing. He is a strong believer in designing new dishes to delight the taste bud. He accords the same details be it for our money-worth signature Ala-carte Buffet or a premium omakase experience.