Highlights
About Hazuki
Hazuki (晴月, meaning 'clear moon') is hidden in plain sight — tucked in a discreet corner of the 4th floor of Ngee Ann City/Takashimaya Shopping Centre on Orchard Road. Step through a walkway draped with Gucci wallpaper and you enter a different world: a serene, dimly lit 12-seat dining room where Chef Kenta Yamauchi performs the quiet theatre of Kyoto kappo cuisine. The contrast between the bustling department store outside and the stillness inside is deliberate and jarring — Hazuki wants to transport you to Kyoto without leaving Orchard Road.
Chef Yamauchi's pedigree is impeccable. He trained at Gion Fukushi (祇園ふくし), a Michelin-starred restaurant in Kyoto's Gion district. His kappo cooking is deeply rooted in Kyoto traditions: shiro miso, wild-caught seasonal fish, exquisite knife work, and the philosophy that ingredients should be honoured, not overwhelmed. He creates an evolving menu featuring dishes like sakura ebi donabe, shirako chawanmushi, and wagyu shabu-shabu — all depending on what is at peak condition.
The tableware deserves its own paragraph. Hazuki uses Gucci homeware — an unusual choice that signals the restaurant's intent to fuse Japanese tradition with global luxury. The crystalware is by Kagami, the same brand used by the Japanese Imperial Household Agency for official state receptions. Place settings are crafted from 1,000-year-old cedar wood. Every detail is curated to an extraordinary degree. Some diners find this enhances the experience; others may find it performative. We include it as a fact for you to judge.
Recommended For
Menu & Pricing
Lunch Courses
| Kumo (雲) — entry kappo course | S$180++ |
| Kaze (風) — mid-tier | S$250++ |
| Ame (雨) — premium lunch | S$320++ |
Dinner Courses
| Hare (晴) — seasonal dinner | S$280++ |
| Tsuki (月) — full expression | S$380++ |
All prices subject to 10% service charge and 9% GST. Menu changes every 1-2 months. Sake list includes rare unlisted bottles — ask.
Practical Info
- Tue–Sun: 12pm–3pm (lunch), 6:30pm–11pm (dinner)
- Mon: Closed
Dietary Info
Photos
Location
391 Orchard Road, #04-18A, Ngee Ann City (Takashimaya), Singapore 238872
📍 Open in Google MapsYour Dining Journey at Hazuki
Finding the Hidden Door
Navigate to the 4th floor of Ngee Ann City. Walk past luxury stores into what looks like a dead-end corridor. A Gucci-wallpapered walkway appears — this is the entrance. Step through: soft light, cedar scent, the quiet hum of a kitchen. You've found Hazuki. Most shoppers have no idea this room exists.
The Opening: Kegani & Sashimi
The meal opens with kegani (hairy crab) beneath caviar — sweet, rich, and immediately compelling. The sashimi course follows: wild-caught seasonal fish, each cut with Kyoto precision. Everything rests on 1,000-year-old cedar place settings — you notice this detail slowly, the way the wood grain catches the light.
Cooked Courses: Kyoto Precision
This is where Chef Yamauchi's Kyoto training shines. The chawanmushi is silky and demonstrates temperature control mastery. The wagyu (Tsuki course) is Miyazaki beef. Between courses, watch Chef Yamauchi work — the knife skills are mesmerising. This is kappo's advantage over kaiseki: the open counter puts the craft on display.
Rice, Dessert & Rare Sake
The rice course is often a donabe — sakura ebi in spring, snow crab in winter. Before you leave, ask about the sake. Hazuki's list includes rare bottles not on the printed menu — personal selections from Chef Yamauchi's Kyoto connections. If you're a sake enthusiast, this is the most rewarding part most diners miss.
Editor's Note
Hazuki is one of the most accessible high-quality Japanese fine dining options in Orchard — inside Takashimaya, directly connected to Orchard MRT. The Kumo lunch at S$180++ is excellent entry-level kappo. Chef Yamauchi's Gion Fukushi pedigree shows in every course. Honest caveats: the Gucci branding is polarising. The 12-seat counter can feel audibly intimate. Being inside a shopping centre lacks atmospheric approach. Lower-priced options deliver nearly the same quality as premium courses. For Kyoto cuisine in Singapore, Hazuki and Zeniya are the two strongest options — Zeniya for kaiseki ceremony, Hazuki for kappo warmth.