"It’s always a visual treat to walk through an interior designed by Takenouchi Webb; and Whitegrass is no exception."
"Think beautiful works of art in the form of exquisite dishes like scallop dumpling, seafood tartare and Hokkaido crab."
"Head chef Takuya Yamashita now invents French-Japanese dishes that pay homage to his love of nature."
"Says that his latest stint came about as 'a stroke of fate'”.
"It's a perfect hybrid of French and Japanese fare, epitomising the restaurant's concept."
- SG Magazine
"His cuisine is all about showcasing the natural, pure flavours in Japanese produce through French culinary techniques."